Food starts with Mapo Tofu

Chapter 211 Change Your Thinking
In terms of Chevinsi tofu, Jin Dachuan has actually done well enough. After all these years, even if he didn't do it well enough, he saw his master make it all day long, so he knew all the details that he should know.

Chen Nian guessed that the reason why the other party couldn't make Vance Tofu should be that he didn't find that feeling, just like himself at the beginning. In fact, his knife skills were not particularly good at the time, but he continued to practice. Chen Nian slowly found that feeling.

Cutting and cutting will gradually improve.

And there are also reasons why my father is influencing me. After all, my father at that time was able to read books very seriously no matter what the situation was, without distractions.

Therefore, Chen Nian felt that Jin Dachuan could not cut Wensi tofu well. In fact, it was not a technical reason, but a psychological reason.

At the beginning of the practice, he might have some concerns, but as time progressed, he has completely solidified his own ability in terms of thinking, so now Jin Dachuan has formed the current habit.

So now he can't cut the thickness of Wensi tofu no matter what.

Chen Nian thought for a while, and took out a carrot from the vegetable basket next to him.

"Master Jin, I think you can try this first, and cut it as thin as you can."

After finishing speaking, Chen Nian thought about it again: "How about this, Master Jin, I will cut first, and you will follow my level in a while."

Jin Dachuan nodded: "Okay, you cut some out first, otherwise I really don't know how fine to cut, it's better to have a reference for these."

Chen Nian picked up the radish and washed it, washed off all the dirt on it, and then peeled off the skin of the radish with a kitchen knife. Each knife was cut from the head to the foot, a long strip without a place in the middle Where to disconnect.

Even the radishes have some pits and hollows, and the aging is not affected. After all, it has become a habit, and there is actually no technical content in peeling vegetables with a kitchen knife.

It is nothing more than relying on the overall coordination, manipulation and fineness of the wrist and arm.

Then cut off the head of the peeled radish, put it on the chopping board, and cut it obliquely into slices.

Then pile up these slices and start cutting them into thin strips one at a time. The kitchen knife makes a bang bang bang bang bang bang bang bang bang bang bang bang bang when it touches the chopping board.

Since the radish was aged and wiped dry after washing, the cut filaments did not stick to the knife, and there is still a difference between this radish and tofu, and there is not so much water in it
Soon, under the aged knife, filaments were continuously cut out. If you pick up a single one, you have to be careful.

Because it is really too thin, and the raw radish itself is relatively brittle. If you use a little force or if you are not careful, the shredded radish will break.

About one-fifth of a radish was cut, and Chen Nian put down the kitchen knife: "Master Jin, roughly cut it like this."

Jin Dachuan looked at the old cut radishes as thin as hair, but when these radishes were thrown into the Wensi tofu soup, the slenderness was no less than the shredded tofu inside.

Just placed there, the color of shredded radish is much lighter than when it was intact, and it has become more crystal clear. In fact, this is mainly due to the fact that it is thinly sliced ​​after aging.

When cutting those radishes into slices, you can pick up a piece at random so that the light can pass through, and you can see things over there from one side.

Jin Dachuan's eyes turned hot. Just now, the old man's movements were too standard, the standard is pleasing to the eye, and no one is born with such a skill. To be able to achieve such a level, which one is not difficult? Have practiced hard countless times?

"Okay, I'll try."

Jin Dachuan brought the radish over and prepared to try it out. He can also slice it, but the speed is not as fast as aging, but this kind of dish has always been for stability rather than speed. When Jin Dachuan took the remaining one-fifth After the radish was also sliced, it was brought over and ready to be shredded.

Jin Dachuan has the basic skills needed for cooking. What he lacks is some inspiration. He is in the kitchen every day, with a master on the top and a younger brother on the bottom. Even though he is in his 40s, he still hasn’t mastered it. I have learned all the dishes.

That is to say, under this kind of environment and atmosphere, it is actually difficult for him to calm down and cook.

But today's atmosphere seems to be a bit different. Just now, the old-fashioned sword skill is as fast and accurate as a wooden fish, which makes people feel relieved.

Jin Dachuan stood in front of the chopping board with a kitchen knife and looked at the thin slices just now. Since the radish is relatively thin and brittle, Jin Dachuan took his time, and he could still cut the radish into thin slices like old ones. of.

But the difficulty of cutting these radish slices into shredded radish is not the same as slicing.

Jin Dachuan didn't know why he was still a little nervous at this moment. It stands to reason that an old chef like him who has been in the industry for so many years should not have such emotions. He is nothing more than cutting a dish.

But Jin Dachuan was a little nervous at this time, but at the same time he didn't think about anything else except this carrot.

After making some gestures with the kitchen knife, and after confirming the position, Jin Dachuan began to cut.

Shredding is not difficult, the difficulty is cutting into old shreds.

Usually, when cooking, the shredded radish is basically not cut like this, because in this way, the role of shredded radish in this dish is not as the main or auxiliary material of a dish, but as a dish A part of it that deserves serious appreciation.

This is the case in Wensi tofu. In fact, this dish as a whole is more about tasting it.

Soon Jin Dachuan cut up those shredded radishes, and Chen Nian looked at it: "Master Jin, then you can also cut up the rest."

At this time, Jin Dachuan also abandoned the differences in identities and age gaps between everyone, picked up the radish and began to slice it, and then shredded it.

Seeing that all the radishes had been cut by Jin Dachuan, Chen Nian nodded.

In fact, Jin Dachuan is already very good at knife skills. After all, he is also a cook specializing in Huaiyang cuisine, but it is probably because of his previous habits and muscle memory that he can't change it for a while.

But now Chen Nian has directly changed his thinking.

After Master Jin finished cutting the radish, Chen Nian took out another piece of northern tofu.

Northern tofu is the tofu in the north, which is much harder than the tofu in the south.

And the production methods are also different. The northern tofu is mainly made of brine, while the southern tofu is made of gypsum, and the requirements for water are also different.

"Master Jin, try this again, and follow the request just now."

(End of this chapter)