Zhao Shuihe's words shocked me. Pen, fun, pavilion www. biquge。 info

She was almost entirely right.

"Yun silk soup" was born from the "Wensi tofu" of Huaiyang cuisine. Shandong cuisine, especially Jinan cuisine, is good at blending spoons, so modern times have also been absorbed and borrowed from northern cuisines.

It's a little simpler to make than Vince Tofu, but it's pretty much the same. This dish is known for its neat knife work, fresh and fragrant taste, and elegant color.

Most importantly, this soup is really the best dish I've made so far.

Because the ingredients of that dish are very simple, but they are very skillful.

To put it simply, it is to chop a piece of tofu horizontally with 36 knives, cut 72 times vertically, take the technique of heaven and earth, and make tofu filaments comparable to reed sprouts, and add starch, green onions, fine meat and other seasonings to make soup into the pot.

After the pot, the tofu shreds in the soup are like clouds, selling like excellent, and the four words "Yangchun Baixue", and the taste can be adjusted according to the requirements of diners, suitable for all ages, and because of the low price, facing the salary, corresponding to the four words "Lower Riba People".

This is in line with the "golden mean" of our Confucius Temple, so I like it very much.

This soup is the first dish I have at hand, and it is also the signature soup of my Bayi Hotel.

I'm very puzzled, how did Zhao Shuihe see this from me?

In desperation, I immediately asked Hyun Hongye and said, "You didn't tell him...... What will I cook? ”

Momiji shook his head helplessly.

"I'm not convinced!" Zhao Shuihe rebuked me triumphantly: "Then I'll let you understand how you 'died'!" ”

While speaking, Zhao Shuihe briefly repeated her "eyesight" and reasoning process with me.

Speaking of which...... Or am I ignoring the details.

Very early, Zhao Shuihe knew about me as a person, and knew that I was the apprentice of his "grandson" Zhao Haipeng.

But even so, she didn't know what my craft and inheritance were.

After all, I was separated from the old squad leader for three years, and during these three years, no one knows whether I was progressing or stuck.

At this time, Zhao Shuihe said proudly: "...... Until you go out to kill Huo Weilian, I have already seen through your ability. The most important thing you can do is 'knife skills'. ”

As I spoke, she made me suddenly realize.

At noon today, when Lei Ren gave my old squad leader the "gift of five sons moving mountains" and asked the "dead man's hexagram", we just wanted to know what the real cause of death of the old squad leader was.

But at the last moment, the fire tail that was defeated and injured by me in Shirengu appeared out of place.

Its appearance ruined our psychic ritual with the old squad leader, and it also made me extremely angry.

When the enemy saw each other, I got up angrily and took out the knife, wanting to destroy it directly and never suffer again.

Although at the last moment, I missed due to a miscalculation, but I still cut off a piece of the tail of the evil beast, and let out the anger in my heart a little.

My series of movements, although fast, must have been clearly seen by Zhao Shuihe, who was standing on top of the mourning hall.

It is not unusual for me to see that my anti-dagger skill evolved from the knife technique of cutting vegetables under the guidance of the old squad leader.

But if I want me to believe that she Zhao Shuihe can see what I will do from a few simple moves, I still can't believe it easily.

After all, it's too mysterious.

Therefore, I asked Zhao Shuihe expectantly: "How do you judge my craftsmanship from these?" ”

Zhao Shuihe smiled proudly and said, "It's not simple? You people from the Confucius Temple have good sword skills, but your brains are generally not very good. ”

Later, she told me that when I used the knife against Rio Fireo, she keenly saw that I was using the power of my wrist, and it was a coincidence that it belonged to the transformation of the "Molting Knife" that came first.

The scales are hard and protected by mucus, so it is difficult to remove, and the water platform workers specialize in killing fish, dozens or hundreds of fish every day, and it is difficult to remove them without a professional knife method.

For a long time in history, this has been a major problem for cooks.

This problem was not solved until the end of the Northern Song Dynasty by the "ancestor of fish making" Song Wusao.

Song Wu's sister-in-law, born between the two Song Dynasty, is a beautiful chef on the same level as Xiao Meiren in later generations. She has many legends in her life, and has left two precious legacies of Chinese cooking.

One is her famous dish "vinegar fish", and the other is the "molting knife method" of the water platform worker to remove the scales in the five internal organs temple.

When I removed the scales of fish in the cooking class, I used the scale knife taught by the old class leader.

Speaking of this, Zhao Shuihe said proudly: "The knife work is nothing more than the three words 'strength, precision, and speed', and the scale knife pays attention to a skill and calculation. You've done a good job, and I've never seen anyone else surpass you in knife work except for my brother. ”

I let out a light laugh, which was a good time.

Subsequently, Zhao Shuihe logically deduced: "You are such a good knife worker, will you not use it in cooking?" Therefore, the dish you are best at must be the one that tests your knife skills the most. ”

In the chef's business, the most exquisite knife skills of the "famous dishes" are squirrel osmanthus fish, and the other is Wensi tofu (Yun silk soup).

"How do you know I can make Wensi tofu instead of squirrel fish?" I continued to ask.

"Isn't that easy?!" Zhao Shuihe sneered: "Sister Hongye told me, just your broken Bayi Hotel, there are two people in total, who will eat the squirrel osmanthus fish!" You just know how to do it, and you don't have a chance to experience it. On the contrary, it is a down-to-earth cloud soup. More suitable for your grade. ”

This is something that makes my heart sour, but that's exactly what happened.

Relatively speaking, the squirrel osmanthus fish is taller and taller, and small restaurants generally do not do it. The raw material of Keyun silk soup is tofu. So it's very suitable for the working class. Moreover, the cloud silk soup is much simpler than the Wensi tofu method of the Zheng 28 Classics. It is also in line with the principle of "efficiency is king, small profits but quick turnover" in small restaurants.

As for the rest, she doesn't need to say it.

I am good at knife work, so naturally I like to shred and slice. Among the mainland dishes, shredded fish-flavored pork and sour and spicy potatoes are the most eaten knives. Although both dishes are Sichuan cuisine, there are too many people who eat them, and the method is relatively simple. So every cook will. Because of the knife skills, if I do well, the guests will naturally eat more, and if they eat more, I will naturally do more.

At this point, the truth has been revealed, and I have to admit that this Zhao Shuihe girl's ability to "peep at the leopard in the tube, which can be seen" is really high.

I lost, but I wasn't convinced.

Because it was obvious that the path she had drawn for me had been calculated as early as noon. Although I also ate half of her Yangchun noodles, I had no choice but to come prepared. How can I compare?

Therefore, I was not convinced: "You won, but you counted me as early as noon." This...... Not fair! ”

"I knew you'd say that!" Zhao Shuihe was proud, and took out the coin again, and while she was playing with the coin, she said to me: "I can give you an extra chance, as long as you say it." What if you win?! ”

I didn't have a choice, I had to say yes.