In addition to the kitchen knife, Zhan Kui also has a chicken in his hand.

This is a net chicken. The meaning of the clean chicken is that the chicken has been slaughtered, the blood has been released, and the hair has faded, revealing a white and delicate chicken body. In Zhan Kui's hands, the net chicken looked extremely soft, and it seemed that there was only a layer of meat and skin left.

"Boneless and clean chicken!" Xuanxu said with a frown.

Lu Xiaoxian immediately realized that the bones of the chicken's whole body had been removed, and surprisingly, the chicken's body was still basically intact.

Zhan Kui waterlogged the whole chicken in a pot of boiling water for a while, removed the earthiness of the chicken, and then put the chicken on the cutting board.

The white board was spotless and cold. This board is made of fine frosted nephrite, which is tough and does not hurt the knife, has no miscellaneous smell, and has the miraculous effect of short-term freshness.

First, he raised his knife and chopped off the two chicken feet in unison.

Then Zhan Kui's right hand continued to turn rhythmically, and the sound of the knife "tuk tuk" continued to enter the cabin. The sound was slow and urgent, heavy and light, and it was heard in the ears, sometimes like a horse galloping, and sometimes like a wooden fish tapping.

The rhythm of that piece of knife sound is excellent, although there are changes and repeats, but without pause, Xuan Xu, Chen San, Zhao Fengtang and others are all experts in cooking, and it can be seen that Zhan Kui's knife skills are skillful and have entered the realm.

The sound of "tuk tuk" also sounded in the cabin, echoing the sound of the knife.

Lu Xiaoxian followed the sound and looked over, it turned out that Chen San was tapping the table with his middle knuckle. Looking at Xuanxu and Zhao Fengtang again, they also had a solemn expression, listening attentively.

Although Lu Xiaoxian is a layman, he can also see that Chen San is secretly using Zhan Kui's sword skills to confirm his own skills.

In the blink of an eye, the whole chicken on the board became puree.

Zhan Kui beat an appropriate amount of eggs into the meat filling, and added an appropriate amount of soybean flour, pepper, salt, ginger, onion and garlic......

The half-fat and half-thin chicken is red and oily, with green vegetables and green vegetables, unique meat balls and juices, bright colors and tangy mellow aroma, which makes people have a great appetite when they look at it.

This operation may seem unremarkable, but it is actually the key in cooking. The final taste of the dish is all played by these accessories. How to match, how much to match, any change will be reflected in the taste of the dish. The secret lies in the fact that each chef has a different taste for the same dish.

When the master teaches the recipes to the apprentices, the dosage is summarized in three words: "a little", "an appropriate amount", and "a large amount".

Zhan Kui repeatedly beat the meat filling with both hands, and the meat filling became more and more sticky until the dough became a beautiful small ball.

Only then did Lu Xiaoxian understand that what Zhan Kui was going to do was braised meatballs.

Braised meatballs are the signature dish of the autumn wind, and they are also Lu Xiaoxian's favorite in later generations. It's just that the braised meatballs in the autumn wind are pork, and the meatballs that Zhan Kui wants to make at the moment are chicken.

Xuan Xuan and Chen San knew in their hearts that the balls were not simple at all, and they were not just kneaded and wrapped into the shape of small round balls, but they had to be repeatedly beaten to expel the air, so that the meat filling became more and more sticky, and the braised balls made in this way would taste better; Otherwise, it will be easy to collapse and not form, and the meat filling will fall apart. Judging from Zhan Kui's operating methods, he is already well versed in this.

Zhan Kui bent down slightly, and with his left hand, he copied an iron pot from under the desk and placed it on top of the fire.

After a while, there was a "crackling" sound of oil explosion.

After waiting for a while, Zhan Kui suddenly raised his hand and poured the balls into the pot, only to hear a loud "bang", the flames on the iron pot soared, and they jumped up more than half a meter high, and the momentum was really surprising.

Zhan Kui leaned forward slightly, his right hand was raised in front of his abdomen, keeping a distance of about an inch from the pot, and the light in his eyes was extremely sharp, falling on the iron pot in front of him, as if he would not let every minute of the slightest temperature change escape his gaze.

At this moment, the temperament of his whole body is already completely a swordsman, a top swordsman who gathers a hundred percent spirit!

Lu Xiaoxian looked at it carefully for a moment, and couldn't help but let out a soft "huh".

It turned out that every few moments, the middle finger of Zhan Kui's right hand would pop out, and it would be retracted after gentle contact with the pot wall, and the movement was extremely fast, if you didn't pay attention to it, it would be difficult to find.

"What is he doing here?" Lu Xiaoxian looked at Xuanxu curiously.

"Test the temperature inside the pot." Xuan Xuan stared at Zhan Kui intently, and replied, "Because the speed is too fast, ordinary people can't see the movements of his hands." ”

If the fire is large, the cooking time is short, and if the fire is small, the cooking time is long, and everyone understands this truth. But the size of the fire head affects the dish more than just the cooking time. Insiders usually describe the changes in the size and length of the heat during cooking in one word: heat!

In terms of firepower, it can be divided into many types, including strong fire, medium fire, small fire, and light fire, as well as open fire and dark fire; There are also several levels between the various firepowers, which often have to be increased or decreased according to the needs; In practical application, there are a variety of situations such as first prosperous and then small, first small and then prosperous, or prosperous, medium and small crossing, and the changes are complex. What kind of firepower should be used and how to change it is the same as feeding, which changes with the situation and cannot be agreed. In terms of raw materials alone, in terms of nature, there are old and young, soft and hard, and the moisture is more or less, which is different; In terms of form, there are large and small, whole and broken, there are pieces and pieces, there are silk and pills, there are strips and pieces and still to a variety of different special-shaped colors, which are matched with each other, and more changes are derived, and no changes will require different temperatures. In terms of cooking methods, frying or stir-frying, or bursting or boiling, frying, grilling, stewing, and roasting, the heat used varies greatly, so as to achieve different dishes such as fragrant, crispy, crispy, soft, and tender.

In the case of the same raw materials and condiments, the heat plays a decisive role in the quality of the dish. Whether the use of heat can be done just right is an important criterion to measure the level of a swordsman's kung fu skills.

Zhan Kui's skill of measuring the temperature by touching the wall with his hands would never have been possible without his extraordinary talent for feeling the temperature difference and the accumulation of more than 20 years of experience.

While Xuan Xuan was surprised in his heart, he could only sigh to himself. Every once in a while, Zhan Kui would gently lift the lid of the casserole, and according to the visual boiling heat, this was naturally much inferior in terms of technique.

When the surface of the balls turned golden brown, Zhan Kui quickly fished out the oil.

Leave the bottom oil in the pot, add ginger and green onion slices and stir-fry until fragrant, then pour in an appropriate amount of chicken broth and bring to a boil, put the meatballs in it, bring to a boil over high heat and turn to low heat.

After a while, Zhan Kui suddenly moved his hands together, his left hand put a wet rag to lift the pot, and his right hand lifted the lid of the pot, and a wonderful fragrance immediately erupted with the hot steam. The scent was rapidly diffuse, and it seemed to be an invisible hook that caught everyone's snorts.

Zhang Meng couldn't help but lean towards the stern of the boat, and the gesture seemed to float away with the aroma.

Zhan Kui's movements did not stop, his hands turned over with great speed, and poured all the pots full of meatballs and soup into the large blue and white porcelain basin that had been prepared on the side, and at the same time shouted: "Braised meatballs, out of the pot!" ”

The hot soup in the casserole went into the porcelain basin, and the residual heat did not stop, still making a slight boiling sound of "cooing".

Finally, he plattered a few choy sums.

I saw the round balls lying in the basin, which were dotted with various colors of yellow or black or green or red, soaked in a pool of clear and rich chicken soup, overflowing with fresh fragrance, and instantly grabbed people's ears, nose, eyes, mouth, heart, and all the senses.

Zhan Kui put the braised balls in front of Xuanxu and stretched out his hand: "Dao Chief, please try my braised balls!" ”

Zhan Kui knew that Xuanxu had the highest cooking skills among everyone, and it could be said that the autumn wind broke the backbone, so he let Xuanxu taste it first.

Xuan Xuan was not polite, scooped up a ball with a small spoon, leaned over and smacked it in his mouth, smacked it carefully for a moment, and said: "Well, Xian Xiang rap, Master Zhan is really old in mastering the heat, and in this dish, the autumn wind is ashamed of himself." ”

If your skills are not as good as others, you have to admit it, and Xuanxu can admit that she is not as good as Zhan Kui, but she is also open.

Listening to Xuan Xu's words, Wang Hufeng's face showed joy.

Lai Junchen also laughed and said: "How can such a delicacy be done without wine?" ”

After that, as soon as Lai Junchen raised his hand, several maids put the wine jar that had been prepared on the table.

Lu Xiaoxian took a jar of wine in his hand, and couldn't wait to unscrew the stopper, and a strong aroma of wine immediately spread. He suddenly smiled, nodded and praised again and again: "Good thing!" Great stuff! ”

While the maid was pouring wine for everyone, Zhan Kui had already returned to the stern of the boat again.

As if by magic, Zhan Kui had an extra carp in his hand.

Yesterday in the autumn wind, Zhan Kui came uninvited, and Chen San made braised meatballs and braised carp at that time. Needless to say, Zhan Kui's second dish is braised carp.

Zhan Kui pressed the body of the fish on the board with his left hand, unable to move, but still flapping his tail from time to time, and the fish's mouth was also opening one by one, looking very fresh.

Zhan Kui held the knife in his right hand, the blade was attached to the belly of the fish, and with a slight pull, the belly of the fish was cut. Remove the internal organs, scrape off the scales and gently dry the fish.

Then add oil to the bottom of the pot, simmer the green onion, ginger, wine, sugar, salt and other accessories over low heat until fragrant, and put the whole fish into the ......

After a while, a steaming, tender and fatty braised carp was served on the table.

This time, without waiting for Zhan Kui to speak, Xuanxu directly picked up the chopsticks and stretched out towards the fat fish.

When the head of the chopsticks touches the body of the fish, the skin of the fish here is like an elastic film, slightly dented, but still crumbling and smooth.

Xuanxu's fingers increased slightly, and the chopsticks poked down gently, and the layer of fish skin broke in response to the situation, and immediately steaming meat juice gushed out from the breach.

Xuan Xuan picked up a piece of fish meat with scales, dipped in juice and sent it into his mouth, and in an instant, a strange freshness penetrated into every pore of the body along the mouth and nose, and the fish meat was so delicate that it almost touched the tongue and dissolved.