I really don't want to be her world

Chapter 164 163. This 20-year-old skill is really unstoppable!
"It's all peeled. Once it's peeled, let's move on to the next step, shred the potatoes."

When the chef saw that the potatoes everyone put on the iron table were all bare, he clapped his hands and said.

"Do you all know how to cut shredded potatoes? You cut everything first, and I'll see how it goes."

The chef shouted loudly.

Cutting potatoes into shreds may seem like a simple requirement, but it is undoubtedly a huge problem for people who have never learned cooking. The difficulty of this problem is, how to cut potatoes into shreds?

However, no matter how difficult the problem is, someone will be able to solve it. Some boys and girls who graduated from high school instead of high school began to slice potatoes, and then stacked the sliced ​​potato slices together, and then started along the side Shred.

Those boys and girls who couldn't cut potatoes into shreds suddenly became enlightened when they saw this, and began to cut them like a cat, a tiger, a gourd and a gourd. For Yuan Shu, cutting potatoes into shreds didn't have much difficulty, because when he was at home, , he had also seen grandma and dad shred potatoes or lettuce when cooking, so Yuanshu just looked at the direction of the cut, and cut the potato slices into shreds directly.

"I think most of the students are pretty good at chopping. I have to say that the students in our cooking class are very savvy. Don't think they are just peeling and chopping potatoes. But if you work in the kitchen of a hotel or restaurant in the future, As a chef, you have to start by peeling potatoes and peeling garlic. If you don't practice these basic skills well, you won't be able to gain a foothold in it. You may only be a potato peeler or garlic peeler for the rest of your life. "

The head chef said solemnly.

Next, the head chef began to comment on each student who had cut the potatoes into shreds. After the comment, he also peeled a potato himself, making the potato clean, round and beautiful in a few strokes. Amid the exclamations of everyone, he The technique of slicing and shredding the potatoes was very fast and rhythmic. In Yuan Shu's opinion, the chef's knife skills were like those of the characters in The Little Master of China. It turned out that he could really cut vegetables so fast... ·
"You're so skilled with the knife... won't you cut your hand?"

"It's too powerful, isn't it?"

"It looks like every potato shred is the same size..."

Many students couldn't help but marvel at the chef's flawless knife skills.

"Don't be surprised. When you become proficient, you can cut as fast and finely as me. Don't be afraid of cutting your hand. You must know that it is your hand holding the knife, not someone else. If you are really afraid of cutting your hand, then Just cut slower and always repeat slow movements. Once you reach a certain level, you can go faster."

The head chef was not at all proud of himself for handling a potato so perfectly. After he finished speaking, he stretched out his left hand and said, "When we cut anything, we must keep our fingers firmly on the surface of the ingredient." , let the blade of your knife rub against your fingernail to cut, this will ensure that your hands are not hurt, and it also allows you to cut the ingredients finely and thinly."

"Although our classmates are all good at cutting vegetables, cooking is not just about cutting the vegetables. You also have to cut the vegetables well and beautifully. Otherwise, they will be as thick as your fingers. How will you pick them up when eating? Right? Cut quickly along the nail. When cutting with your right hand, you should do it at the same speed as your left hand. Don't cut a cucumber. Your left hand is already at the root, and the knife is still at the head. As for cutting, do you think you can cut it into slices and shreds well, right? Everyone just follow my instructions and continue cutting."

The head chef explained to everyone again, and after finishing speaking, he also waved his hand.

Obviously, even though the head chef explained to everyone in detail how to cut potatoes and what needs to be paid attention to, the students were still unfamiliar with their knife skills and techniques. However, compared to the various cutting techniques that they started with, everyone now When cutting potatoes, it was already somewhat functional. The chef was quite satisfied with this. He did not have high requirements for the students. This was a technical job that could not be done in a day or two.

Seeing that the students had cut a whole potato in their hands, the head chef began to ask the students to practice spooning. In fact, spooning is the same as cooking, but there is still a slight difference between the two.

Tossing the pot is to make the stir-fried dishes cook more evenly and cook faster, and to fully evaporate the undissolved seasonings or some nutrients and aromas hidden in the ingredients. As for tossing the spoon, it is to stir the pot. When frying the pan, slide the frying spoon forward to make the contact surface of the ingredients more even, which is a way to quickly cook the pan and make the dishes more delicious.

Of course, these are official terms spoken by the head chef. In fact, the purpose of stirring the pot and spoon is to make the stir-fry cook faster, heat more evenly, and season the seasoning better, just like what is used when cooking at home. The shovel is constantly stirring the dishes in the pot. The woks and spoons used in the kitchen are all very large and deep. Ordinary stir-frying cannot achieve the effect of even heating and seasoning, and it will also cause the vegetables to burn. , so cooking in the kitchen is completely different from cooking at home.

It can be said that flipping the spoon and the pot is just a way to adapt to local conditions in order to cook the vegetables as if cooking at home. But people who don’t understand think that he is very handsome and powerful, and they will also think that he is a chef. It is a necessary action, but everyone who knows it knows that it is just to fry the vegetables like cooking at home. What you think is really just what you think.

After telling the students how to stir the spoon and stir the pot, the head chef asked four students to come forward first to demonstrate.

Since the kitchen only has four stoves, it can only be used by four students. However, because the head chef has a set time, the next batch of students will not have to wait long.

bang bang bang bang!

Seeing the four students who came forward first holding the handle of the wok and starting to jingle and jingle, the head chef immediately stopped, "Stop, stop, stop, look what you are doing, blowing the bellows." ? Ah, bumping the pot, you have to flip the pot for me, it's not just pulling and pulling here, it has to be up and down. If you are shaking like this, my stove will be worn out."

Puff haha.

Many students watching from the back couldn't help laughing when they heard this. In addition to the funny actions of the four demonstration students, the chef's words were too funny.

"Come on, let me show you how to do it again."

The head chef also waved to the students watching behind him, and immediately picked up the rag on the side, folded it, and held it on the handle of the pot. He picked up the frying spoon with his right hand and poured a spoonful of water into the pot. Then his body shook slightly. He stood up, and his left hand was constantly contracting back and forth, with a faint ups and downs feeling, and his wrist was also swinging flexibly, like a flying dragon.

"See, your arms, elbows and wrists need to swing up and down at the same time to make your wok slide smoothly on the edge of the stove. At the same time, the wok must keep stirring the inside of the wok. The food is like the water. If you complete these movements in one go, you will be considered to have mastered these movements."

After saying that, the head chef re-inserted the wok into the center of the stove, clapped his hands and walked out of the crowd.

"Teacher...how many years did you have to practice to achieve such skill?"

Seeing the chef's sharp cooking skills, one of the boys asked in disbelief.

"More than 20 years."

The head chef thought for a moment and said.

"More than 20 years...?!"

After hearing this, many students exclaimed in exclamation, and some girls also asked: "Well... can I ask how old you are now... How old is Gui Geng?"

As if realizing that her question was not polite enough, the girl suddenly changed her words.

"Gui Geng is shameless, I'm not that old yet."

When the head chef saw this, he immediately couldn't laugh or cry. The other boys and girls also laughed. The former wiped his hands with a rag and said, "I came out to learn cooking before I went to college. I must be less than forty now."

"Wow...so awesome..."

"More than 20 years..."

"I feel like my arms are so sore after just 2 minutes of practice..."

Many students whispered in low voices.

"With 20 years of hard work, this hand is really unstoppable."

Yuan Shu looked at the chef and secretly clicked his tongue.

(End of this chapter)