gourmet food

Chapter 430: Only red oil but no juice

From the very beginning of handling the onions, Chu Yunfeng discovered that he was wrong. It turned out that when cutting the onions, the shells were not peeled off by hand first, but directly with a knife.

Moreover, Chef Lin slashed the knife until it reached the end, which took less than a second in total. Chu Yunfeng was so frightened that he quickly entered the system space.

Mom~!

So careless, so careless!

As soon as Chef Lin swung the knife, Chu Yunfeng immediately understood that he couldn't do it even though he was so particular about slicing a green onion and cutting with such meticulousness.

Let’s start training~!

Sure enough~!

The first time I cut the scallion, I didn't control the force and cut directly into the middle of the green onion, scratching all the upper layers of skin.

Come again~!

The knife went down, and the force was reduced a little, but it only broke a layer of skin, and it still failed.

continue~!

One knife, two knives, three knives
Failure, failure, failure.
It is very difficult to control the strength. If you want to play the knife with great momentum, you must drop it from a high place, but doing so will make the strength too difficult to control.

If you just cut close to the sword, the strength is easy to control, and there is no problem if you want to be precise, but in this way, the momentum will be much weaker, so it is better not to practice.

Chu Yunfeng took the trouble to hone his strength control, and gradually began to feel comfortable. He was able to succeed 10 times out of 3 times.

But this is still far from it. Look at Chef Lin, he just waved the knife and made a light stroke like this casually. Okay, that's it.

How easy is it?
How freehand?
Can't envy.
Keep practicing~!

More than ten hours later, Chu Yunfeng took a long breath and left the system space.

As soon as he came out, Chu Yunfeng also slashed with his sword in the air. The majestic sword made the people around him look like he was about to chop off the ribs with a ruthless hand.
Suddenly, for a moment, what everyone thought was that with this knife blow, the green onion would be immediately cut in half.
But the knife stopped suddenly when it was close to the scallion, and with a little force from the wrist, it was like a dragonfly touching water. The tip of the knife was just three points into the scallion, just touching the golden section point.

Swipe downwards in the same way, and then gently pull it with your hand, and the crisp and tender green onion core will be separated immediately.

So fast~!

This is everyone’s first feeling!

So accurate~!

Everyone's brains are a little down!

If you hadn't seen it with your own eyes, who would have believed that this young man's knife skills were on par with Chef Lin's. Not only did he surpass Chef Lin in terms of knife skills, but he also didn't lag behind in terms of speed.

After the two scallions are separated, the length of the scallions is also very particular, and both of them know how to deal with them.

The next step is to process the diced chicken.

Chu Yunfeng discovered the secret of how they handled the chicken legs while grilling vegetables.

All the diced chicken you see on the plate have one thing in common, that is, every piece of them has chicken skin!

And more importantly, there is no fascia in any diced chicken, which makes Chu Yunfeng a little awe-inspiring, and he completely understands why this dish is so enduring.

There is a lot of fascia on the chicken leg. The ingredients for this chicken leg must have no fascia and still have chicken skin. There are very few ingredients that can be used on a chicken leg.

This is why the monkey asked Chu Yunfeng before if he knew how many chicken drumsticks were needed for this dish.

Chu Yunfeng is very familiar with chicken drumsticks. Based on his experience in cooking vegetables, at least 15 chicken drumsticks are enough.

Such a selection of ingredients can ensure that every piece of diced chicken has the same taste, without fascia clogging the teeth or being unable to bite.

This is different from what Chu Yunfeng does in the store. All the chicken in the store comes from Yang Ming, and the quality of the chicken legs itself is much higher.

Coupled with the synthetic function, the fascia does not clog the teeth, but also brings a soft and smooth taste. This is why Chu Yunfeng does not need too many drumsticks to make Kung Pao Chicken.

Moreover, I can only roughly figure out the knife skills of this delicious "Jihua Knife Capricorn Note". I only have a vague idea of ​​how to cut the knife and where to start.

But now the opportunity has come~!

Chef Lin put the chopped green onions aside for later use, then picked up a chicken leg and started processing it.

First, he cut the chicken legs in half, and then started to cut them. The speed was very fast. At first glance, it looked like he was randomly slicing the chicken legs, which was a bit dazzling.

Chu Yunfeng deliberately slowed down when he put the scallions into the bowl, and kept looking at Chef Lin from the corner of his eye!

Then he slowly placed a chicken leg on the cutting board. At this time, Chef Lin had already modified the knife and was about to start dicing.

At this moment, Chu Yunfeng immediately entered the system space and began to learn the knife skills of the Jihua Dao Capricorn Note.

In fact, this knife skill is not difficult. The difficulty is to increase its speed, and when changing the knife, the strength also needs to be mastered. Otherwise, with one cut, it will not be changing the knife, but cutting meat.

The method is very simple, all it takes is time. Chu Yunfeng is now a senior chef. He is very strong in both knife skills and physical fitness. Wherever his eyes see, his hands must reach, and wherever his hands reach, his knife must be fast.

This not only requires knife skills, but also requires the overall coordination of the body.

After spending several hours, Chu Yunfeng exited the system space.

Seeing that Chef Lin was almost done with a chicken drumstick, Chu Yunfeng had just put the drumstick on the serving plate. How could such speed be compared with that of Chef Lin?
However, Chu Yunfeng took action, and everyone immediately put away their contemptuous views, but why did it feel so weird?
This sword-drawing stance?
This method?
Why do you feel exactly like Chef Lin?

Did he learn it before?
Is this impossible?
Everyone has seen Chef Lin's technique, but no one can do it as casually as he does, and his handling techniques are not as sophisticated as him.

Not to mention his speed~!

But look at Chu Yunfeng, he started to lag behind when processing the first chicken drumstick, and by the time he processed the seventh drumstick, his progress gradually began to equal that of Chef Lin.

Until No. 11, it felt like Chu Yunfeng was about to get to the front line again!
Is this an illusion?
Everyone couldn't believe what they saw with their own eyes.
But starting from No. 12, Chu Yunfeng's processing speed began to slow down a bit. Finally, at No. 15, Chef Lin was slightly ahead of him and finished processing the chicken legs first.

Could it be that Chu Yunfeng was a little helpless?

After the diced chicken was processed, the two immediately began to taste it, then heated the pan, poured oil and started making it.

The peanuts are already available for both of them, so there is no need to deal with them personally.

The same goes for peppers, which are finished products with the seeds removed and cut into sections.

The peppers in this dish must be seeded, otherwise it will be a failure.

The biggest core secret of this dish is the control of heat. For these two people, this is not a problem.

So soon, the two finished the dish. Chef Lin finished it a little earlier than Chu Yunfeng, and then put the two dishes together.

Everyone gathered around to take a look and found that the two dishes were almost the same in terms of color and style.

hiss~!

Is this the heck?

Both dishes were filled with only red oil but no juice, which shows that the thickening skills were excellent. It was not surprising to everyone that Chef Lin cooked it, but what was surprising was that the young man cooked it in the same way.
The chef, who did not believe in evil, immediately picked up his chopsticks and tasted both Kung Pao Chicken, with a dull expression on his face.

This, this, this all taste exactly the same
(End of this chapter)