Last night, the fat man's knife work with green beans gave Mao Wei and his brothers and sisters enough amazement, and the so-called knife movement is like flying and accurate is just that. However, when they saw Qin Feng's knife with their own eyes, they realized that the fat man's knife work was not worth mentioning in front of Qin Feng.

Qin Feng's cut is more like a stroke, and this kind of stroke also contains the meaning of "slippery" in it.

What does a sharp utility knife look like on printer paper? "Snort", it may make such a sound, or it may be a rhythmic sound of "sizzle", and the latter sound is more like the sound made by Qin Feng's current knife, just as the utility knife cuts the paper very easily, and his knife cuts meat, which also shows such ease.

He only used his left index finger to lightly press the middle of the square meat, and with a slight shake of the wrist of his right hand, the blade had already slipped through the meat, and the middle finger, ring finger and tail finger of his left hand were gently flicked, and the square meat rotated one hundred and eighty degrees, and the blade slipped in the opposite direction, and the parallel two horizontal of the tic-tac-toe have been completed. This time, he used his thumb to push the square meat back, pushing it at a 90-degree right angle, and then the kitchen knife pulled and pushed with the cooperation of the three fingers of his left hand to complete the remaining two lines of tic-tac-toe.

The employees of Jialu spontaneously gathered in one place, and when they saw the turning place, they all subconsciously held their breath, as if a picture scroll appeared in front of them, on the blue water without a trace, a leaf flat boat drew a trail, and suddenly, the flat boat faded away, but the trail was permanently retained on the scroll, and it has become eternal in the blink of an eye.

The large-mouth casserole is placed at the bottom with a bamboo grate with a field character, and the required green onion and ginger are readily available: the green onion is a green onion, and there is no cutting or dicing, and the whole section is buried above the bamboo grate; Ginger is ginger that is cut into thin slices and placed next to the shallots. After Qin Feng finished cutting the square meat, the blade of the knife passed parallel to the cutting board, and everyone saw a flower, the pork belly was still on the cutting board one moment, but the next moment, it was already firmly placed on the side plane of the knife body.

"Snap" a crisp sound, the wrist is flipped, the blade of the knife is lightly buckled at the mouth of the urn, and the "whole" pork belly falls on the bamboo grate.

"Come over and help from the cold storage...... Qin Feng's shout interrupted the silence, and everyone seemed to return to their souls at the same time, only then did they remember that they were now working in the kitchen, rather than tasting the ink splashed by the master of Chinese painting up close.

"Quick, all of them go and help." Mao Wei hurriedly commanded the porters, and he himself was on standby at any time, once Qin Feng was in need and manpower was insufficient, he would rush up and fight at the first time.

Qin Feng did not follow the traditional cooking process of adding cooking wine, sugar, and soy sauce to the meat after putting the pieces into the urn, but after fastening the lid on the casserole, he let people hold the casserole in his hand and put it in the cold storage, where it was frozen for 30 seconds at a low temperature of minus 18 degrees Celsius.

On the surface, they didn't seem to care about Qin Feng's innovative methods, but in fact, they had a plan in their hearts, and if they had the opportunity, they must try the same method themselves, whether this treatment would make the meat taste better and juicy.

In this compartment, the kitchen knife in Qin Feng's hand is constantly drawn, and the action always maintains its usual rhythmic beauty, and in that compartment, urns and urns of nine-square pork belly are also continuously sent to the cold storage for rapid freezing, and the porter pinched the stopwatch, once the time reaches thirty seconds, immediately take out the casserole corresponding to their respective numbers from the freezer, and then take it back to the cooking area.

"Mr. Mao, the following process has nothing to do with me, you can continue." Qin Feng continued to cut the pork belly square meat, and at the same time signaled that Mao Wei could add the ingredients for seasoning.

“OK!” Mao Wei made a gesture, and Chef Jialu, who had been waiting for a long time, did not wait for him to give orders, and spontaneously stepped forward to take over the rest of the work.

In order to accept Yue Yuxia's picky taste buds, Mao Wei chose the cooking wine and did not hesitate to open the old wine brewed by Jialu, he didn't even dare to go to the market to buy the old manufacturer's rice wine, that is, he was afraid that the liquor was a caramel-colored blended wine.

An urn of pork belly, in addition to the shallots and ginger, the chef according to the traditional cooking technique, add 250ml of cooking wine, 150ml of dark soy sauce, 100g of white sugar, do not add water, cover the casserole lid, put the casserole on the stove, boil the mixed liquid in the casserole on a fierce fire, and then change to a simmer, seal the casserole ring, and simmer it slowly for two hours.

In addition to simmering, Dongpo meat also needs to be steamed, before steaming, each small piece of five-centimeter square pork belly should be picked out separately, the meat skin is upward, placed in a special small clay pot, the remaining thick juice in the casserole is poured into the small clay pot in equal parts, of course, the slick oil slick that is simmered out of the pork belly should also be skimmed off, otherwise it will not be fat but not greasy, but fat and greasy.

In the cooking area, several eight-eye gas stoves that have been idle in the warehouse for a long time occupy the entire area space, and one casserole after another is placed on it, and after the fierce fire, it begins to simmer slowly, and at this time, Qin Feng's pork belly cutting work is also nearing completion.

Mao Ying had been waiting for a long time, and when Qin Feng cut the last piece of square meat into pieces, she immediately handed him the prepared wet towel and asked him to wipe his sweat first, while Mao Wei served a large pot of herbal tea to quench his thirst and cool off.

"I said two, it's too grand." Qin Feng calmly enjoyed the service of the brother and sister, and said with a smile: "Is there anything you want to ask?" ”

"There's something I don't understand." Mao Wei made a gesture of invitation sideways, yesterday according to Mao Ying, Qin Feng knew everything in some aspects, but in some aspects he was very tight-mouthed, considering that the girl was a little thin-skinned, Mao Wei decided that today he would ask by his brother, as for what he could ask, but he could only look at Qin Feng's meaning. It's a pity that Qin Feng is here to work as a casual worker, and if he has the opportunity to sit at a wine table, he has no choice but to get him drunk with good wine, so as to get more information from his mouth.

"I thought that the cold water after the pork belly was raw should be able to prevent the Dongpo meat from being simmered, but Master Qin put it in the cold storage later to freeze, what is the explanation?" Mao Wei asked the doubts in his heart, in fact, this is the question that most people have in their hearts today.

"So that's the problem...... Qin Feng's gaze became deeper, and he asked: "Last night's dry roasted green beans, the eight-character evaluation given by the guests in the Tianfu private room, does Mr. Mao still remember?" ”

"Eight-character comments?" Mao Wei also became dignified, he pondered for a long time, and said: "The shape is scattered and not condensed, and the color is sparse and ......sparse."