A little after nine o'clock in the morning. In front of the really delicious store, there are already neighbors coming with queuing artifacts.

As usual, they set up big umbrellas and set up card tables and chess tables. Lao Qin is also there. But he was not involved.

That's right. At this moment, he has been disturbed and has no intention of playing chess! Just because I listened to a message in the crowd, I couldn't calm down anymore~ This news!

Naturally, there is news about Huang Tao's two new dishes of Wensi tofu and Jiuzhuan large intestine at noon!

Yes. He really never expected that Huang Tao would make these two famous dishes?! You must know that this Wensi tofu is a traditional famous dish in the Huaiyang region, which belongs to Huaiyang cuisine; And this nine-turn large intestine is one of the top ten classic dishes in Shandong, which belongs to the Shandong cuisine, and these two dishes are ...... It can be said that it is a cuisine that is not related to wind horses and cows...... Although a celebrity chef must be proficient in the cooking skills of one cuisine, and must bypass the cooking methods and skills of other cuisines, whether it is cooking, heat, knife work, food withering, cold dishes, snacks, and garnishings, he can be handy.

But! There are very few chefs of the older generation who can really do this.

Not to mention the younger generation of chefs. No~ He has to go over to observe and observe for a day or two, otherwise he will be worried about panic all day.

Lao Qin saw that the time was not early, and he vaguely saw the back kitchen of the store through the glass floor-to-ceiling window, as if he had already started the preliminary work of preparing the ingredients, so he made a decision, and then in the puzzled eyes of many neighbors, he stepped forward and knocked on the door of the store.

"Dong Dong Dong Dong~" Ding Suqin heard a knock on the door and came to open the door. Seeing that it was Lao Qin, she couldn't help but ask curiously: "Uncle Qin, it's not open yet, do you have anything to do?" Lao Qin smiled and expressed his intentions: "I heard that your boss is going to make two dishes, Wensi Tofu and Jiuzhuan Large Intestine at noon, and I came here to see your boss make these two dishes." Ding Suqin was stunned.

She seriously suspected that Lao Qin wanted to be a taster again, but she had no evidence, and since the other party said so, she had to turn her head to look at Huang Tao, who was looking at his mobile phone not far behind her, and wanted to ask his opinion.

Huang Tao, who was browsing the storefront rental software, noticed the situation here, and said with a smile: "Old Qin, you came just in time, I was about to make Wensi tofu!" How about you give me a taste later? "Yikes!

It's with his old Qin's intentions! These words fell on Lao Qin's ears and won his heart, and he happily shook the folding fan and said, "Okay! The old man can't ask for it! ”

"Boss Huang, I still have a reluctant request, I just want to observe one or two outside the back kitchen, do you think it's okay?" At the end, he didn't forget to ask respectfully.

Huang Tao nodded and agreed: "Yes!" Please, I'll go to the back kitchen to prepare first. ”

"Baba, Baba, I want to see it too, I want to watch it too......" Xuanxuan little man shouted in a lively manner.

"Okay, then you can watch it with Grandpa Qin." Huang Tao touched her little head, then went into the kitchen, washed her hands, and prepared to start making Wen Si tofu first.

Wensi Tofu, as the name suggests, is the main ingredient of this dish. Lactone tofu is it!

In terms of ingredients, you need fragrant gu, winter bamboo shoots, Jinhua ham, and small rape leaves. However, these ingredients are not fixed and can be flexibly changed.

For example, this Jinhua ham can be replaced with carrots, and this fragrant solitude can also be replaced by fungus, and some shredded egg cakes can also be added to it to add a touch of beautiful bright yellow to the dish.

In this way, it is even more noble! In addition to the above ingredients, there is one of the most important ingredients for this dish, and that is... Clear chicken soup.

For this dish, most people's attention lies in the knife work of cutting lactone tofu. And the real connoisseurs will focus more on this clear chicken soup.

Because if you want to make a pot of delicious and delicious chicken soup, it is no less difficult than cutting lactone tofu.

And the clear chicken soup he is going to use now was made at home yesterday. The old hen is more than three years old, chop off the useless chicken head, chicken feet, chicken wing tips and chicken buttocks, and then put it in a pot under cold water, put it on the stove, and slowly boil it over low heat.

The water in the pot should be kept in a state of not boiling, and if there is foam, it should be removed in time.

This state of boiling lasts for six or seven hours. Only in this way can you get a pot of clear chicken soup.

After the chicken broth in the pot comes out of the pot, it needs to be strained with gauze. This gauze is also very particular, not just gauze but several layers of thick gauze.

After filtering, this clear chicken soup can be used. Boiling clear chicken soup is not only time-consuming, but also labor-intensive. Someone needs to be on guard at all times.

Because it is simmered on low heat, it is not certain when the foam will appear, and once it appears, it must be removed as soon as possible.

This is a great test of the chef's energy, so it is no less difficult than tofu.

The chicken soup, an important ingredient, has been prepared, and Huang Tao now only needs to cut out the lactone tofu before preparing other side dishes.

For the vast majority of people, the process of cutting the tender lactone tofu into hair-like shreds is undoubtedly a pleasing sight to behold.

Huang Tao also thinks so. In the past, when I saw it on a food show, I would be shocked and at the same time, I would also sigh at how good the knife work is!

Now that I have experienced it myself, there is still a little nervousness. He first poured some water on the eucalyptus board, and then gently put the box containing lactone tofu on the eucalyptus board.

Then pick up the god-level kitchen knife and dip it in the water, and lay the knife flat. Gently press the box of lactone tofu with one hand, grab the kitchen knife with the other hand, place it on the bottom edge of the box, and start to cut it inward smoothly.

This is to cut off the top cover of the lactone tofu box, and at the same time, the top layer of the lactone tofu must be cut off, so that it can taste more smooth and tender after cooking.

Frankly. It's okay to cut it when it's being put away, but if you do it, if you turn it upside down, the tofu will easily fall out of the box all at once.

For the sake of safety, Huang Tao chose the method of cutting upside down. After cutting to the end, he pushed the box and gently slid it on the water-stained knife surface to the eucalyptus board on the side.

Then he threw the cut lid and the old skin into the trash can on the side. Immediately, he took the knife and gave the bottom of the box to the whole film.

At the same time, the old skin of the lactone tofu is also peeled off. This time. The upper and lower ends of the box were all cut off, and the plastic basket was taken away with a light hand.

With a knife, he cut off all four sides of the lactone tofu to make it appear more flat and easier to shred.

After doing this, he dipped the god-level kitchen knife in water again, and then used the flat knife method to steadily cut the lactone tofu in front of him in half, and the height of the tofu was also reduced by half.

The flat knife method is used to make it easier to cut the knife and reduce the amplitude and strength of the knife falling and falling, so as to make it more uniform when cutting.

The height of the tofu is lowered to prevent the cut tofu from collapsing, which will affect the final product.

After cutting, he slid it lightly with his knife and set it aside. Dip the god-level kitchen knife in water again, and pour some water on the tofu.

He grabbed the kitchen knife and quickly cut it empty on the cutting board, first looking for a feeling and getting used to the rhythm of cutting tofu.

Lao Qin saw it, with a face

"Boss Huang, are you sure you're not kidding me" helpless little expression: "Boss Huang, are you sure you want to use this knife in your hand to cut tofu?" Instead of cutting with a slicing knife? "After all, the kitchen knife for cutting tofu is very particular, and the thinnest kind of slicing knife is generally used.

This kind of knife has a smoother surface and is also lighter, which can maximize the chef's physical strength. And the god-level kitchen knife in Huang Tao's hand is much thicker than that kind of slicing knife!

It is estimated that after not many cuts, the wrist will be sore. But once the tofu starts to be cut, it has to maintain the same rhythm and cut it to the end in one go, without pausing in between.

Once stopped, the cut tofu will be unevenly thick, and even the whole tofu will be ruined. In this way, all the work done is wasted!

Lao Qin was also worried that he would overturn because of this, so he reminded him. Xuanxuan blinked her eyes, she didn't know why Grandpa Qin asked this, but no matter what, she was on her father's side and believed in her father unconditionally.

Xu Hao and the other three assistant chefs were also puzzled. When they used to practice knife work, for a while, they also couldn't shake the practice of taking lactone tofu, and they also knew that cutting Wensi tofu should be cut with a slicing knife is the best, but now, this wave of unconventional operations of their own boss has made them a little confused and worried.

Boss, even if this knife is good, it can't be used at this time! Uh~ Could it be that the boss will spend the New Year and leave his brain at home?

It shouldn't be!

"Hmm!" Huang Tao replied without explanation, and placed the four fingers of his left hand on the side of the tofu block to form a support, while the thumb of his left hand was raised horizontally, just against the knife surface of the kitchen knife.

When the three assistant chefs saw Qin Lao's reminder, they didn't have much use for their boss, so they didn't have much to say!

I thought maybe the boss could really hold it! Otherwise, with the personality of the boss, he would not be so unpersuaded.

Lao Qin saw that his movements were standard, and he looked confident, so he had no choice but to put that sentence

"Boss Huang, hello Hutu! This kind of thick knife will make your wrists sore, which will cause the thickness of the tofu to be cut unevenly, how can you not even know this bit of common sense", and swallowed it back.

It's useless to say more, and after practicing it yourself, you can remember it for a long time! But then I thought about it, Boss Huang insisted on using this thick knife to cut tofu, maybe he really did it!

After all, Boss Huang is not an ordinary person! He can't use ordinary people's standards to measure Boss Huang! Just thinking about it.

Seeing the knife in Huang Tao's hand, the blade quickly fell into the tofu, and then quickly lifted up, rose to the top of the tofu for more than ten centimeters and stopped, and then the blade quickly cut into the tofu again.

Each knife is completed in an instant, and the whole cutting process is not clear at all, only the bright blades rise and fall again and again, and the cut out of the tofu slices continue to maintain a complete shape, as if they have not been cut at all.

I'll go~ It's okay! The mouths of Lao Qin and the three assistant chefs who watched this scene couldn't help but open wide.

The knife skills of the three assistant chefs are also very good, but when it comes to cutting Wensi tofu, they are all a little reluctant. The reluctance here is not that they can't cut it, but that they don't cut it calmly and not so quickly, let alone cut it with a thick kitchen knife.

Lao Qin can cut calmly, but only when he uses a slicing knife, he can't guarantee that his hands won't shake with a thick kitchen knife like Huang Tao.

"Wow......" Xixi exclaimed even more, her little mouth was also open, as if she could stuff an egg, and she was very ladylike and subconsciously covered it with her little hands.

Other employees and Song Cailian and his wife, don't be amazed by Huang Tao's superb knife work! Huang Tao was not distracted at all, he cut the tofu to the head in one go, his hands did not shake from beginning to end, and the strength and rhythm were maintained very well.

He washed the kitchen knife with water again, poured some water on the cut tofu with his hands, and washed away some debris on the surface of the tofu, so that the texture of the tofu slices was revealed.

Then he dipped his knife in the water, slowly wiped the tofu slices that were tilted to the left to the right, and turned the tofu slices over.

qqxδnew dip the kitchen knife in water again, and cut off all the uneven parts on all sides. Start shredding.

The speed at which the knife rises and falls, people are still dazzled by it. When he had cut the shreds, he poured half a basin of warm water into the basin and stirred it with two teaspoons of salt.

The purpose of adding salt is to remove the beany smell from the tofu, and at the same time to add some toughness to the shredded tofu and make it taste better.

Then he used a kitchen knife to carefully scrape the whole ball of shredded tofu and gently put it into the basin.

Place the spoon on the back of the water and turn gently. Suddenly. The goddess scatters flowers, one by one, a thread, well-proportioned, fine, as if the chrysanthemum is open.

With his stirring, the ball of tofu shreds in the basin was all moistened, and the whole basin was full of silverquill, one by one floating up and down in the basin, with the water still circling, which was dazzling.

The picture of shredded tofu is out of the realm of cooking, thus reaching the realm of art.

Beautiful!

"Perfect!" Lao Qin looked excited: "When I was a chef, I was fortunate to see a master chef of the country making Wensi tofu on the spot, but ...... It's still a little short of Boss Huang! Everyone else swallowed.

I don't know how to describe my feelings.

"Passing the prize." Huang Tao said modestly. This moistened shredded tofu needs to be soaked for a while. Take advantage of this.

Huang Tao shredded the other side dishes. Dada...... The knife is fast, and it's almost all molded.

It's not an exaggeration to say it's lightning fast. And it's only a matter of seconds. Huang Tao cut all the side dishes, and the same silk was like hair.

Cutting side dishes, he is already very handy, and with the blessing of the god-level kitchen knife, this speed is amazingly fast.

"This winter bamboo shoot is different from Xianggu, Xianggu is fragile, and the winter bamboo shoot is tough, but the difficulty is not less than that of Xianggu. In particular, the fiber of this winter bamboo shoot is very distinct, if you can't touch the fiber, even if it is cut very finely, it will be scattered and broken, and it will not become a silk. If you want to achieve this level, there is only one possibility, that is, Boss Huang's familiarity with various ingredients, so familiar that with a touch of his hands, he can subconsciously know the structure and direction of the fiber texture, and transport it flexibly. Lao Qin looked at Huang Tao and sighed in his heart that Huang Tao was really a master chef with good knife skills!

"Old Qin, you have won the prize." Huang Tao set up a wok, added water to the pot, and prepared to blanch those side dishes.

After the water in the pot boiled, he poured a little cooking wine into it and stirred it well with a spoon. When the water in the pot boiled again, he poured the shredded ham into the pot first.

In about a minute, he scooped out the shredded ham. Then pour in the cooked chicken breast and scald.

Fish it out in half a minute. Pour the fragrant silk and bamboo shoots into the pot together. As for rape, there is no need to blanch.

Just wait for the Wensi tofu to be ready, and put a little to neutralize the oiliness of the dish. After taking out the fragrant silk and bamboo shoots, he poured out the water in the pot, washed it again and put it on the stove.

Fire. Bring the pot to a boil. Pour the chicken broth into the pot. Turn on medium-low heat and burn slowly. Ten minutes later. The chicken broth in the pot is hot, and there is a slight foam on the surface.

Huang Tao knocked out the foam one by one. While the water in the pot was still boiling, he brought a large fine mesh sieve and placed it on an empty basin.

The basin soaked in shredded tofu was brought over, poured into the sieve, and the shredded tofu was filtered out.

Once you're done, set aside and control the water. At this time, the chicken broth in the pot has also been boiled. The unique umami smell of chicken soup instantly permeated the kitchen and drilled into everyone's nostrils.

The incense crowd surged in their throats, and they couldn't help but swallow their saliva. With this pot of clear chicken soup, everyone also knows that the taste of this Wensi tofu is stable.

After Huang Tao beat the foam, he did not immediately add shredded tofu, but seasoned it first. He first added a small spoon of salt, then half a teaspoon of sugar and pepper to the pot, and stirred it gently with a spoon.

Reduce the heat to low. When the chicken soup in the pot was no longer boiling, he put the side dishes such as fragrant lone silk ham silk and winter bamboo shoot silk chicken breast silk into the pot one by one.

Gently turn the hot soup with the back of a spoon and let the water flow to mix the garnishes well. Then pour the pre-made starch water into the pot.

Gently turn the back of the spoon again so that the soup and starch water in the pot can be stirred thoroughly.

He poured the shredded tofu into the pot and continued to gently rotate the back of the spoon on the soup noodles.

The slightly viscous chicken broth slowly stirs up the shredded tofu. Blends perfectly with those side dishes inside the pot.

Continue stirring for a minute, and after the shredded tofu is thoroughly flavored, Huang Tao will pour the shredded rape leaves into the pot and continue to stir evenly.

This also means that this Wensi tofu is ready to be cooked.