20 years of spring breeze

Chapter 42 The First Time (adding a chapter for Brother Lin 7244)

Until the meat was cut, Xiaowei walked over and said, "I'll cut it, you just tell me how to cut it." Xia Maosheng took the knife from Xia Maosheng's hand. The knife was also newly bought. It was a chef's knife. It's twenty yuan, if Xiaowei himself is definitely not willing to part with it.

Xia Maosheng gave up the seat to Xiaowei, and said, "Cut some shredded pork, make Beijing sauce shredded pork, stir-fry white fungus shredded pork, and then cut some sliced ​​meat for stir-frying. Li Guangzhao, do you want to make burnt pork? Hmm, Cut some more meat, okay?"

Holding the knife in one hand and the meat in the other, Xiaowei thought for a while, took a deep breath and said, "It works." Then he picked up the meat to look at the texture, placed the meat on the cutting board, compared it with the knife in his right hand, and finally cut the meat. After making the first cut, Xia Maosheng said from the side: "Fuck, forget it and give it to me." He reached out and took the kitchen knife from Xiaowei, and pushed Xiaowei aside with his buttocks.

Xiaowei cut meat for the first time in his life, so he was forced to end it in a hurry, without finishing a single cut.

Xia Maosheng flipped through the meat for a while, then straightened it up, patted it with his hands, and said while cutting: "Just listen to the texture. Pork is not so particular. The main thing is to look at the shape of the meat. Look at the meat." How to cut properly is good. Shredded slices should be sliced ​​first, and the slices should not be cut too thick. Your knife can cut slices a few centimeters away from your left hand? Look, you have to cut it against your head. Don’t be afraid of cutting your hand. You don’t need to lift the knife too high. , can’t be cut.”

While talking, Xia Maosheng skillfully cut the meat into large and uniform slices. After cutting more than [-] pieces, he put the meat piece aside, patted the meat piece, compacted it, and moved the knife like flying. Yes, yes, the" sliced ​​meat quickly turned into shredded pork.

"If it's an ordinary kitchen knife at home, it can't cut so fast. This kind of knife is heavy and the blade is made of steel. The ordinary knife is much lighter, and the blade is not steel, so you have to carry the knife when cutting, and the speed cannot be improved." Xia Maosheng Shovel the shredded meat with a knife and put it on a plate aside, take the meat and slice it.

After cutting the meat, Xia Maosheng said again: "The meat should be cut into large and thick slices. Your posture just now is fine, hehe. First cut into thick slices, then cut into square strips, and then cut them at an angle like this. That's it, and then it's time to sizing and hang the warehouse. The teacher hasn't explained it yet, so you just watch it. Tiezi, is the oil ready?"

Yang Tiebin, who was standing by the stove making oil, agreed, "It's ok, the fire here is too slow, it takes a long time to finish, come on, I'll fry it." Xia Maosheng put the meat in a big bowl and handed it to him. Yang Tiebin said to Xiaowei: "He grabbed the library, you have a look." Then he went to chop other vegetables.

Xiaowei walked to the stove and saw that Yang Tiebin had added some soy sauce to the meat section, put some cooked oil in it, cracked an egg and picked it up, and said: "Adding some soy sauce to the meat can increase the freshness, but not too much. This amount has to be found slowly, and you just need to be proficient. The purpose of adding eggs is to prevent sticking during frying. You can do this at home to save trouble, but you can’t add eggs in restaurants. It will be soft and not crispy when fried. .”

He grabbed the meat, soy sauce and eggs in the bowl, then opened the starch bag and added it in, saying: "Generally, the starch should be soaked in water in advance, and it is called water starch when it is used. Put more, and be sure to grasp it evenly, there must be no dry powder, not at all.” While talking, he quickly grasped the starch and meat pieces together with his hands, and kept stirring.

Xiaowei asked: "What is a collapse pot?"

Yang Tiebin blinked his eyes and thought for a while, put his palms together, put his fingers together and opened them again, and said, "Boom, the oil exploded out, and the pot collapsed. Flour can explode, do you know? Starch is easier to explode than flour, dry As soon as the starch enters the hot oil, it will be fried, and if it catches up with the dry powder, it can fry a bowl of oil, and then you will become a hemp seed, and it will be too late to hide.”

When he felt that it was all right, he put the bowl aside, stretched his hand over the oil pan to feel the oil temperature, took the newly bought colander and put it in a convenient place, and then grabbed the well-baked meat section with his hand Put it in the oil, and say while putting it: "You need to spread the meat sections with your hands. It looks like you put them in one by one, but they are actually put in one by one, which reduces the chance of sticking together. Don't put them in." Too much, if you think about it, if it changes color, you have to pick it up and put it again. If you put too much, it will stick together, and the temperature of the oil will drop too quickly, it will be soaked in oil, and it will not taste good after frying.”

He picked up a colander on one side, took a spoonful, put it on the drain bucket on the other side, and continued to put meat into the pot.Just put it a little bit and fish a little bit until all the meat sections have passed through, then stand there and wait for a while, when the oil temperature rises, pour all the meat sections in the colander into the oil and fry them.

"After going through this one time, just wait until the oil temperature is high and put it all in. It won't run away and won't stick to the pan. If you stir like this, fry it evenly. Wait like this, see? It's fine when the meat is burnt. Now, take it out and control the oil." He scooped up the meat from the oil and put it on the oil draining bucket.

Over there, Xia Maosheng kept chopping. The seasoning bowls he bought were already filled with a few of them, including onion, ginger, garlic, peppercorns, and peppers. Right now, they were filling salt, monosodium glutamate, and sugar. He stacked it neatly on the stove, filled another half pot of starch, added water, stirred it with his hands and left it there to soak.

Yang Tiebin asked: "Is there any oily one? Just a piece of meat?"

Li Guangzhao said on the side: "Turn off the fire first, wait for the oil temperature to cool down and smooth the shredded pork."

Xia Maosheng washed his hands, and said to Xiaowei while wiping: "A lot of things are just a habit, don't look at this whole trouble, you have to get used to it, you have to get used to it, so that you won't be in a hurry when you enter the restaurant kitchen in the future, these things You have to learn to use it."

Yang Tiebin said: "I get used to it after using it. I won't get used to it when I don't have these things. We are chefs, so the kitchen needs to be done like this to be decent. My family is like this. My dad is a chef. It's a pity that he can teach me how to cook. Can't issue a certificate."

Li Guangzhao said: "Come on, let me fry the kidney beans and peppers first, it's too slow to wait, let the vegetables cool down sooner."

Yang Tiebin stepped aside, and Li Guangzhao came over with the washed vegetables in a basin, brought over the colander, and said to Xiaowei: "Basically, cooking in a restaurant requires oil. First, it cooks quickly without delay. Time, the second is delicious, but it is a bit oily. Vegetables are not the same as deep-fried meat. You must put them in a colander first, then control the water, and slowly put them into the oil. If the water is too large, it is easy to run out of the pan , when the time comes, things will get serious, and you may get injured."

He fished the kidney beans out of the basin with both hands, shook the water on them vigorously, and said, "It's easy to make up at home. In restaurants, you must control the water, control it dry and then add oil. Remember, this is not a joke." .You watch."

He put the kidney beans into the colander, and then put the colander into the oil. The oil pan boiled with a bang, and the oil surface was foaming up. He lifted the colander up and away from the oil surface, and waited. After a while, the oil level dropped back, and then put it on again, and it rose again. After going back and forth several times, the oil pan only made a rattling sound, and the oil level stopped rising, so he poured the kidney beans into the oil.

Stirring the kidney beans with a colander, Li Guangzhao said, "See? It's dangerous. The oil will come out after a while. It's a big fire, and the worst is scalding. Be careful about this. Be careful when the vegetables are too oily." , When the surface is twitched, quickly scoop it out. If it is too big, it will become fried, and it will be dry and unpalatable. Look, the surface changes color and wrinkles, that’s good.”

Xia Maosheng said from the side: "Actually, chefs are often proficient, quick in response, able to follow with eyes and hands, and you don't understand what I'm talking about now, just do it, it's not difficult. We are not going abroad to play again."

A few people were chatting half-teaching, half-learning, and when the door opened, Xiaohong came back.

　People are forced out
　　
　
(End of this chapter)