After all, the two have been working together for more than ten years, and have been together since the beginning of their apprenticeship, and they have cultivated a high tacit understanding, and when they look at each other, they will understand what they think in their hearts: if you don't play, you will be a little embarrassed to refuse in front of all the cooks; Pen ~ fun ~ pavilion www.biquge.info

What's more, the boss is still there, and he finally has a chance to perform, and he can't waste it on shredded potatoes.

The reason is very simple, cold shredded potatoes, mainly depends on the knife worker. And knife work, like martial arts, requires time and hard practice, as long as a chef carefully chops vegetables for more than ten years, he can refine to a certain level, which everyone knows. With Li Xiang's age, even if he has a talent for cooking, he is not necessarily their opponent for knife work.

This is the inner thoughts of the two, and they don't really want to compare.

But the problem is that the world is always watching the excitement and is not afraid of chaos, and there is a second chef on the side who coaxes: "Two bosses, show your hand?"

One person coaxed, and another person held stinky feet: "Boss, up, we support you." ”

Lin Xian said with a straight face: "Work hard!

Zheng Qiang also stopped the coaxing behind him.

However, the two of them are a little moved, and they can't see the real kung fu in the side dishes, and today may be an opportunity to let the boss see that the head chef of the Chinese restaurant is actually in front of him.

As for the two of them, they are almost the same in terms of qualifications and technology, and they are both friends and competitors. So Lin Xian smiled and said, "Zheng Tou, practice?"

Zheng Qiang also had the same meaning: "Practice and practice, but first declare, it will definitely not be as good as you, but you are not allowed to laugh at me." ”

Lin Xian smiled and said, "Don't coax me, when I don't know you?

Zheng Qiang shook his head: "Those are all fake, they can't be real, Lin Tou'er has to be merciful, don't let me lose too badly." ”

The two of them looked at Lu Fang together, after all, there was a vacancy in the head chef of the Chinese food department, and Chef Lu was their top leader.

Lu Fatzi was very dissatisfied with Lei Lei's meddling in the kitchen, after all, this was his territory, and he seriously refuted his face today.

The level of these two people is still very good, and their professional ability is very strong, but their horizons are too narrow, but they are definitely more than enough to deal with the children in front of them.

Therefore, he also readily agreed, nodded and said: "It's better to compare, a little shredded potato can also see real kung fu, I think the winner can be used as today's finale, what does Lei always think?" He wanted Lei Lei to know that professional things should still be handed over to professional people to do.

Lei Lei saw that Lin Zheng and the others were high-spirited, while Lu Fang had a smile on his chubby face, so he had to nod in agreement, and couldn't refute his face anymore.

And so, the game officially began.

In this Chinese kitchen, Lin Xian and Zheng Qiang have their own special boards, stoves, and side dish teams, in order to accommodate Li Xiang, the two of them chose a position to stand next to Li Xiang, with a board behind them and a stove in front of them.

The three chefs wanted to try their cooking skills, and there was a lot of trouble in the kitchen, except for the dozens of chefs who wanted to stir-fry, most of the people next to them came over and wanted to see the excitement.

Zheng Qiang held his breath, thinking that he was no worse than anyone else and must win.

Lin Xian also thought so, and wanted to prove his strength through this competition.

As for the opponent Li Xiang, he has been successfully ignored. Neither of them believed that a teenage student would be better than their own knife skills.

Seeing the two of them taking the bait, Li Xiang smiled secretly, they are dozens of years old, and they are also children's tempers, so they can't be excited.

Because of the competition, so the potatoes were re-selected, and the helper quickly picked out the potatoes from the warehouse, considering the actual amount of the banquet, eighteen catties were too much, and each person gave eighteen potatoes with better quality.

Some subordinates asked, "Two bosses, do you need to keep the time?"

"No, I don't. The two said in unison, Zheng Qiang said: "It's just a little game, it's not serious." ”

The words were relaxed, but they wanted to show their hands with all their might.

Lin Xian and Zheng Qiang have special knives, and they both chose a kitchen knife with a long bevel and a thin back. This is exquisite, the back of the knife is thin, and the cut vegetables will not be pushed too open, which will be especially labor-saving.

The two of them held the kitchen knife, shook it slightly, each took the potato from the basin and put it in the middle of the board, and asked Li Xiang with a smile: "Begin?"

The scraping of the potatoes continued, and the two bosses' helpers flipped their hands and quickly completed it. But Su Hong's makeup is one at a time, not letting go of any spots, more serious than embroidery.

Bai Lu looked at Su Hong's serious appearance, his heart was full of tenderness, and he said proudly: "Let's start!", and at the same time pulled out his special kitchen knife from his back-gluttony! This made the onlookers can't help but look sideways: This kid has the spirit of a chef!

So, the competition began.

Although no one timed, the three of them almost at the same time, the kitchen knife was attached to the board, only about four or five centimeters high, the blade of the knife against the potato sinking, easily cut out a piece of potato as thin as paper.

Not only did they cut thinly, but they were also fast, only to see the silver light flickering, and in a short time, each potato turned into hundreds of yellow and translucent thin slices.

When the potato slices are too thin to grasp, lay them flat, press lightly with the left hand, and use the knife with the right hand to cross everything, the potato slices are easily separated, and the left hand is wiped again, and the potato slices are immediately spread evenly on the cutting board. The whole movement is coherent and very neat, and then the knife flashes again, and the thin slices are shredded.

This time, the blade was less than a centimeter away from the board, almost attached, and the right hand cut down continuously and quickly, and in less than a minute, the potato slices disappeared and became a neat and orderly row of filaments.

Pick it up and put it into the basin and move on to the next one!

In order for Su Hong's makeup to be able to see clearly, Li Xiang also deliberately slowed down the speed of the knife.

Both chefs are very good, raising and closing the knife almost at the same time. After Lin Xian and Zheng Qiang put away their knives, they hurriedly looked left and right, wondering who was the fastest, but they saw that Li Xiang was still shredding unhurriedly, this was his last potato.

The two chefs are very proud, even if they are strongly supported by Mr. Lei, even if the cooking is delicious, even if they are very good at mastering the heat, but they still can't compare to their own knife skills.

didn't know that Li Xiang didn't want to compare with the two of them at all, he just wanted Su Hong to see how he was working hard. And he's here to make extra money, not to slap the chefs in the face. So deliberately slow it down a bit.

In Su Hong's brilliant gaze, he also finished it!

At this time, look at the three boards, two silver bright, and a pure black kitchen knife is placed diagonally in the upper right corner of the board, and the edge is rushed out. In the center of the board is a row of evenly spread yellow-white filaments, as if countless thin needles of the same size are aligned with them.

This is the shredded last of their potatoes cut out.

The difference can be seen here, the shredded potatoes of the two great chefs, after being spread out, occasionally have a few long and short at the top, and there are also many crooked, while the shreds cut by Li Xiang are really like being laid out, flat at the top and down at the bottom, without a single crooked.

Seeing that the two chefs were looking at their own boards, Li Xiang picked up the kitchen knife with a smile, put it away against the board, put the shredded potatoes into the basin, and said with a smile: "I'm slow, let's do it first." ”

The two chefs hurriedly followed, putting the shredded potatoes into the basin.

At this time, there was a sudden burst of applause in the kitchen, and forty or fifty people applauded, completely spontaneous and admired. They are all cooks, and they all know that knife skills are difficult to practice, and after seeing the top performances of the three chefs, I was excited to do nothing, especially at Li Xiang's young age, the knife skills are so good, which is admirable. The most exciting thing is to help the chef and cheer himself up, one day, he will definitely be like the three chefs!

Generally speaking, high-end restaurants shredd, in order to look good, will choose large potatoes, cut the potatoes into long cubes, such potatoes are easy to knife, shredded is also convenient. There are also chefs who are lazy, and it is normal to cut the knife in the front, but when it is cut to the back and the fingers cannot hold down the potatoes, the remaining part of the back will be discarded directly. This is true when dicing, and the same is true when shredding.

But the three chefs didn't do this at all, and taught a lesson to the chefs in the room with their superb knife skills.

Seeing the chefs cheering, Lin Xian laughed and scolded: "If you don't work, forget it, still coax? Shut up for me." ”

As soon as he finished speaking, a small worker slapped his head: "Damn, I forgot to record it, even if I take a picture of the shredded potatoes." ”

Despised by many: an afterthought.

The potatoes are shredded, the fire is lit, and the official cooking begins.

When shredding, the three of them have the same movements, but when they cook the dishes, they have different methods.

Li Xiang took the lead in starting the fire, and there was water in the pot. He took two pieces of green onion, cut them in half, cut them with a thin knife, and turned them into small leaves the size of teeth, which were gathered into a small pile. Then he put his hand flat in the water and stirred it slowly, until the water vapor was steaming, and then he took it out, so as not to shock the world, he did not wait for the water to boil.

Lin first turned on a double fire, one pot of boiling water, one pot of oil, squeezed the pepper on the spot, and quickly turned off the heat when the oil was opened. Strain the oil through a fine mesh and pour the boiling oil into a small bowl of chili noodles.

At this time, the water is boiling, add the shredded potatoes, and at the same time cut the green onions, and after a while, the green onions are chopped. Wait for a while, take out the shredded potatoes with a grate, pass the cold water three times, drain, put it in a pot, pour in chili oil, sprinkle salt, sprinkle monosodium glutamate, and mix well.

Zheng Qiang first took out the shredded potatoes in the basin and drained them, also turned on double fire, one pot of boiling water, the other pot was not for chili oil, waiting for the water to boil, take the oyster juice into another pot, pour in the shredded potatoes and stir-fry quickly for 30 seconds, then out of the pot, pour into the fine fence, soak the shredded potatoes in the boiling water twice, cool the water, pour the plate, sprinkle salt, take the ready-made red oil in the kitchen and stir, the dish is ready-made.

They usually fry small pot dishes, after all, they are high-end restaurants and are known for their exquisiteness. But for advanced chefs, big pot dishes are no problem either.

The two of them finished quickly, but Li Xiang unhurriedly gave the shredded potatoes cold water, drained them, took ready-made chili oil on the table, stirred them with salt, and finally sprinkled them with slices of green onions of the same size.

At this point, all three dishes were completed, and only Lin Xian's dish was added with MSG. He controls the heat by himself, melts the numb and chili oil into a taste, and then uses the green onion to accompany the flavor, from the outside, the red pepper, the yellow and white shredded potatoes, or the green or white green onion, scattered and mixed together, but it gives people a gorgeous feeling, it is absolutely authentic and authentic boiled mix.

Zheng Qiang uses oyster juice to taste, take its freshness, and then pass the water, wash off the umami on the surface of the shredded potatoes, mix it with red oil, the light yellow is reflected in the light red, it looks good, it tastes good, the entrance will have a faint spicy taste, chew carefully, and there will be the delicacy of seafood, it is definitely a top-quality dish.

Only Li Xiang, as if we were cooking at home, we could fool around casually, blanch it with boiling water, pass it with cold water twice, drain it, and it was over. The only two highlights of his shredded potatoes are that they are plain, because of the lack of chili oil, and second, the knife work, and the shredded potatoes and green onions are cut neatly.

As the stove turned off, three small pots of shredded potatoes were placed side by side in front of everyone.

......

Chapter 56 (End)