gourmet food

Chapter 3 Master Chef Peak Experience
Since Shoudao needs to be steamed, Chu Yunfeng decided to make this dish first in order to avoid wasting time.

When making conventional longevity peaches, bean paste is usually used as the filling.

But this time, Chu Yunfeng ruled out this option after looking at the materials of the back kitchen.

Produced by God of Cooking, how can it be so simple!

I saw him taking out a piece of cooked pig skin from the freezer, and heard a "pop" sound, and the pig skin was accurately dropped on the cutting board.

As soon as the pig skin was placed on the cutting board, he quickly picked up the slicing knife with his right hand and cut it into long strips.

The width of each pigskin is almost the same to the naked eye. Because it has been frozen, the pigskin does not curl up.

Chu Yunfeng started cutting along the strips.

Chop, chop, chop, chop, chop, chop, chop, chop...!
The hand speed of the entire dicing is very neat, fast and not chaotic, and it sounds very rhythmic.

Look at the sliced ​​pigskin particles again, they are small and correct, each one is the same size, there is no sense of disobedience.

If you use professional measuring tools to measure, you can find that each piece is accurate to the micron.

After processing the pig skin, Chu Yunfeng picked up a sweet corn cob and started cutting it.

Different from the conventional cutting method, the conventional cutting method will first break the corn cob into two or three sections. This is not only more convenient to cut, but also the position of the knife is better, and the cut corn kernels are more uniform.

But now Chu Yunfeng started to cut it whole. He slashed hard and the corn cob was neatly divided into two halves. The corn kernels at the incision were intact, like a miracle.

Cut the corn kernels row by row along the incision, and the incision of each kernel is equally neat. With a gentle exertion of the wrist, the blade of the knife keeps falling, and in just a few seconds, the entire corn is cut.

Xiao Liu never put her hands down on her mouth. In her opinion, such amazing hand speed and knife skills can only be achieved by programmed robots.

Has Chu Xiaoshuai turned into a robot? !

Chu Yunfeng's performance at this time was completely beyond his previous understanding.

Xiao Liu's surprise is not over yet...!
After finishing processing the ingredients, Chu Yunfeng came to the stove and put the pork skin and corn kernels into the wok and stir-fried them.

Flames are constantly coming out of the pot, and the ingredients are jumping and flying in the flames.

Xiao Liu stood far away and saw that Chu Yunfeng added a few seasonings and stir-fried several times before taking it out of the pot.

Looking at it at this time, the corn on the plate was golden and bright, and the pork skin looked soft and delicious, which made people salivate. I really wanted to pick up a spoon and take a few bites.

Chu Yunfeng did take a spoon and put it on the plate at this time, but it was not for Xiao Liu.

I saw him putting the previously made dough in the palm of his hand, quickly making a small nest, adding a spoonful of fried ingredients, sealing the hole, constantly changing his hands, and then using a spoon to press out the mark in the middle of the peach.

In a matter of milliseconds, a beautiful birthday peach was made.

Small and exquisite.

Astonishing hand speed continued to be staged, and Xiao Liu felt that his eyes could hardly keep up with Chu Yunfeng's hand speed.

I watched helplessly as small peaches were placed one after another on the steaming tray.

After pinching the last one, Chu Yunfeng grabbed a handful of red yeast rice powder and waved it gently on the steaming plate. The longevity peach suddenly became bright and red, which was very cute.

Looking at the small and exquisite longevity peaches, Xiao Liu really wanted to eat them one by one. Then he looked at Chu Yunfeng's handsome face. The focused eyes and the steady body formed a whole, which made people more and more fascinated by it.

Put the steaming tray into the steamer, then turn the heat to maximum, and the hot steam rises gradually, faintly hiding the entire pot.

Now it’s time to make Wensi Tofu.

The order rate of this dish is very high. Chu Yunfeng has seen many times how the head chef performs the knife skills of cutting tofu.

However, I have practiced countless times but ended in failure. Either the tofu was crushed with a little more force, or the tofu was cut into different sizes and the knots were broken.

You can imagine how difficult it is to cut the tender tofu into hair-like pieces.

I have to admit that the chef's knife skills are still very good.

Now you can try out the knife skills of Chef God...!
Chu Yunfeng looked at the tofu in the box and started to try.

"How many guests are there?" Chu Yunfeng asked softly without looking up.

"Ah, guest?"

"Oh, guest!"

"There are 9 guests."

Xiao Liu broke out of his immersion and answered quickly.

"Yeah." Chu Yunfeng nodded.

I saw Chu Yunfeng take out a piece of snow-white and tender tofu from the box and put it on the cutting board. The whole technique was as smooth as flowing water and it was just right, without any breakage at all.

He picked up the slicing knife in his hand and used a little force on his wrist to hold up a knife. Then he gently slid the front and back along the water in the basin to moisten both sides of the knife.

The water in the basin rippled slightly, as if a breeze was passing by, definitely not the blade of the sword passing by awkwardly.

Wetting both sides of the knife with water will prevent the tofu from sticking to it, which is a necessary step when cutting tofu.

It's just that with this fancy dip-in-the-water kung fu, Xiao Liu looks particularly handsome.

But, but, is there water on the knife?
The water in the basin seemed untouched, and he did not see him put the knife into the water.

While Xiao Liu was still thinking, the knife in Chu Yunfeng's hand began to move.

Chop chop chop chop chop, chop chop chop chop chop...!
In just ten seconds, a piece of soft and smooth tofu was cut into dozens of thin slices.

If you have a precision tester, you can detect that the thickness of all tofu slices is exactly the same, and it has reached the limit of thinness.

The blade of the knife gently rubbed the top of the tofu slices, and moved to the left, forming a row of oblique patterns.

Chop chop chop chop chop, chop chop chop chop chop...!
Chu Yunfeng felt that the knife in his hand was like a part of his body. His thoughts followed his heart, his knife skills followed his heart, and he and the knife became one.

Is this the realm of the God of Cooking?
Chu Yunfeng felt the peak of the artistic conception. It was so beautiful to cut with one knife. Compared with his previous knife skills, it was simply a world of difference.

The contact between the knife and the cutting board makes a crisp and even sound, like a precision instrument running.

Combined with perfect knife work, it gives people a pleasing aesthetic feeling.

After cutting the tofu, Chu Yunfeng gently put it into the water with a knife. This step required waking it up.

Gently stir in the water with chopsticks, when the tofu is put into the water, it is still a whole piece of tofu, and it floats away in an instant like ink dissolving in water.

Ripples with the waves of the water...!
Dust...!
"Wow, it's so beautiful."

Xiao Liu looked at the tofu in the water, each one was as thick as a strand of hair, without any knots in it, and each one was so uniform in thickness.

The chef has also seen the tofu he has cut, and there are still some broken knots or uneven thickness. This is normal. As long as most of them are thin, it means that the knife skills are already very good.

After all, this is tofu that will crumble with a slight pinch, and the difficulty can be imagined.

But how could Chu Yunfeng's cuts be so even and beautiful? When did he practice secretly?

"It's really well hidden, Xiao Mian." Xiao Liu secretly thought.

While waking up the tofu, Chu Yunfeng began to cut the ingredients.

Cut the shiitake mushrooms into hair-size pieces after removing their stems, as well as the winter bamboo shoots and lettuce.

After cutting, blanch and set aside.

There is always stock in the kitchen, and the stock required for Wensi Tofu is made from local chickens that are more than three years old. It needs to be purified after it is cooked.

After purification, the soup stock is as clear as boiled water.

But the chef has prepared it in advance, so Chu Yunfeng can just use it.

Pour the broth into the pot, add salt, add shredded mushrooms and winter bamboo shoots, and then begin to thicken the soup.

Then add the filtered shredded tofu and gently swirl it with a spoon on the soup surface.

The centrifugal force generated by the rotation causes the three kinds of filaments in the pot to slowly start to rotate, and the tofu floats and swims among them.

Then add the shredded lettuce and continue to rotate it with a spoon. The white tofu is added to the green lettuce, and the thickened stock. The soft and moving melody is like a Chinese artistic conception ink painting.

There is love and scenery...!
At this moment, the inside of the pot is like a poetic space with infinite charm that is active with the rhythm of life.

The moment Chu Yunfeng started making, Xiao Liu hurried to the stove and saw the entire making process as if a landscape painting had been completed.

Unconsciously, Xiao Liu was exaggerated by the artistic conception of cooking, and his head was getting closer and closer to the stove, just to be able to see more clearly.

"Be careful!" Chu Yunfeng reminded him quickly as he almost bumped into Xiao Liu when he was cooking.

"It smells so good!" Xiao Liu didn't realize the danger just now, but swallowed a mouthful in his throat...!
Chu Yunfeng put the prepared Wensi tofu into nine exquisite small bowls and was ready to start carving.

"Go and serve the food quickly. When you come back, you can go up to Shoubinan Mountain." Chu Yunfeng said lightly.

"Oh, okay, okay, okay."

Xiao Liu quickly put the small bowl into the tray and walked towards the front hall.

(End of this chapter)