"I didn't press Brother Xiaoming's neck to force him to eat!"

Li Yi made a joke, and then handed him a knife: "It's all here, don't be idle, Chef Lin, there are still so many people waiting outside to eat, we have to hurry." ”

"It's really not out of sight at all!"

Lin Yilun took the knife with a smile and quipped: "I just came, and I didn't even drink saliva, so I just started working?" ”

Wu Lei heard it on the side and hurriedly asked, "Teacher Lin, what do you want to drink?" Mineral water? Chilled Coke? Or tea? We've got it all. ”

"No, no, I'm not thirsty."

Lin Yilun was just joking, but after hearing that there was tea, he added: "Then make me some tea!" I like to drink something hot, I can't help it, I'm getting older. ”

Laughing, he came to the side of the vegetable sink, washed his hands, and asked Li Yi, "What do you need from me?" Tell me. ”

"Let's cut the beef!"

Li Yi glanced at Zeng Yi, who was immersed in cutting meat on the board on the side, and spoke.

Zeng Yi had been cutting for more than ten minutes, but he had only cut out more than 20 slices of meat, which was enough to hold a plate.

At his rate, if he starts to serve customers, he will have to wait until he is old to eat.

"Okay, no problem."

Lin Yilun came back after washing his hands, looked at Zeng Yi, who was carefully cutting meat, and stepped forward to instruct: "Don't cut vertically, it's unstable to cut, you turn the knife sideways and cut it against the board, so that the meat slices cut out will be very thin." ”

As he spoke, he stepped forward to demonstrate it to Zeng Yi.

Seeing that he easily cut out slices of meat with uniform thickness, Zeng Yi applauded and praised: "It's too professional, Brother Lun." ”

Lin Yilun straightened up and said with a smile: "This is a very basic cutting method, you try it, it's very easy to use." ”

As he spoke, he gave up his position back to Zeng Yi.

Zeng Yi returned to the board, took the knife, followed Lin Yilun's example, put the knife on the board, pressed the beef with one hand, and cut it against the board.

But he didn't find the right angle, and his hand was not very steady, so he only cut in a little and then cut crookedly, only cutting out a strip of meat the width of his index finger.

He removed the beef, set the strips aside, put the beef back in place, and cut it with a knife against the board.

However, the thickness of the part of the meat strip that had just been cut was different, and as he cut it, he found that the blade had misaligned, and the second half was cut into a back piece the thickness of chopsticks.

After two defeats in a row, Zeng Yi was a little depressed: "This feels more difficult than cutting vertically!" ”

As he spoke, he did not believe in evil, and tried again, but cut out another strip of meat.

"Hey! Forget it, I'll cut it vertically. ”

He shook his head and picked up the beef.

Cutting vertically, although he cuts more slowly, he can still cut out thin slices.

He couldn't even cut a whole slice of meat when cut horizontally, which was a waste of beef.

Looking at his clumsy movements, Lin Yilun also shook his head, but didn't say anything.

Knife work requires a long period of practice, and if you just start learning, you will definitely not be able to cut so well.

Suddenly, he thought of something, and looked back at Li Yi, who was shaving his flesh in front of the desk, thoughtfully.

Just now he was still wondering, it is impossible for a professional chef like Li Yi not to know the method of horizontal knife cutting, but why didn't he teach Zeng Yi them?

After seeing the slices of meat cut by Zeng Yi's horizontal knife, he suddenly understood.

Zeng Yi and they are just guests on the show, so they will come for a few days.

In the past few days, I can't practice professional knife work, and the show doesn't have so many ingredients to practice knife skills for the guests.

Since this is the case, it is better to let Zeng Yi and them cut it slowly, as much as they can, and then cut the rest when Li Yi is done himself.

To put it simply, Li Yi didn't expect them to cut many slices of meat at all.

After realizing this, Lin Yilun couldn't help but smile and shook his head gently.

He also thought that Li Yi didn't know how to cut horizontally, so he could teach as a teacher, but he didn't know that people had long known that he couldn't teach, so he didn't teach, which saved trouble and accelerated efficiency.

In this way, it seems that people are more professional!

Without correcting Zeng Yi's knife technique, he came to Li Yi's side, looked at the cut beef texture, and asked, "Is this just killed?" It looks so fresh! ”

"I killed it in the morning."

Li Yi held the boning knife and turned the body of the cow that had shaved the loin and belly in half a circle.

Holding the handle of the knife loosely, he first slashed down along the backbone of his neck, and then cut off the outside of the hanging dragon and cut off a whole piece of meat at the back of the cow's neck.

"This shoulder is really good."

Lin Yilun pointed to the piece of meat cut by Li Yi, and smiled at the camera behind him: "This piece of meat is called Chuck in Western food, which means beef shoulder blade."

In our Chinese food, this piece seems to be called the brain, right? Right? ”

He asked Li Yi.

"Yes."

Li Yi responded casually, picked up his upper head and put it on the desk.

Lin Yilun played the role of the host in "Everyday Diet", so when facing the camera, he seemed very calm, and even enjoyed it a little.

"This piece of meat is suitable for stewing."

He pointed to the beef shoulder meat and gushed introducing: "The meat in this part is relatively tender, and the fat content is relatively high, which is used for stewing, boiling, and marinating, all of which are very delicious and delicious to eat."

In Western food, a particularly famous dish of the country of Fa is called beef stew with burgundy red wine, which is a dish in the Burgundy region of the country of Fa, which is stewed with beef shoulder.

If we make potato beef stew at home, it is also very delicious to stew with this piece of meat. ”

As he spoke, he asked Li Yi, "Li Yi, are you planning to stew this piece of meat?" ”

Li Yi looked back at the look of hope on his face, still shook his head, and said with a smile: "No, our menu today is shabu-shabu, and it must be eaten shabu-shabu." ”

When Lin Yilun heard this, he was slightly stunned, and then slapped his head with a smile: "Oops! I forgot, today is the shabu-shabu group, haha!

Right! This piece of meat is also delicious and very tender, especially this one. ”

As he spoke, he pointed to the position above the shoulder of the cow and explained, "This piece of meat is the most tender, and if the quality of the beef is good enough, there will be snowflakes here." ”

As he spoke, Li Yi had already used the blade of the knife to cut the upper third along the texture, and a layer of fat flesh covered with snowflakes was exposed.

"Look! Am I right? ”

Lin Yilun pointed at the camera and posed for a you know me, and the show was full of effects.

Li Yi watched him play with treasure, smiled, and explained to the camera: "The upper brain can be divided into two parts: neck kernel and spoon kernel."

The one with the snowflake pattern here is the neck, also called the upper brain.

This is the part of the scapula that is closest to the neck, and it is very chewy because of regular exercise.

But it has fat distribution, and the snowflake pattern is very clear, so it tastes very fragrant.

This whole piece of upper brain is about 8 kilograms, but the neck is only 1 kilogram, so it is also one of the most expensive positions in all parts of Chaoshan beef, and it is the same echelon as the chest and five toes. ”

Hearing his words, Lin Yilun clapped his hands and nodded in agreement: "That's right!" Professional enough! ”

Immediately, he asked with some curiosity: "This division is the division of Chaoshan chefs, right?" ”

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(End of chapter)