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Chapter 177 Amazing Knife Skill

The greatest charm of this city is that you never know what is hidden in a seemingly ordinary person.

The head chef has been wandering in the society for so many years, so he naturally understands that there is indeed such a family saying, and these things are often not known to outsiders.

Hearing what Ye Chen said, the chef didn't intend to continue asking, but he looked at Ye Chen with more curiosity, and there was a touch of caution in this curiosity.

You must know that although Wang Long said that there was a problem with the dish just now, it was only because he made a mistake.

Among the back cooks, apart from himself and his opponent, the one with the highest culinary skills is none other than Wang Long.

If he hadn't stayed here and suppressed Wang Long for such a long time, Wang Long might have been promoted to the head chef long ago.

"Okay, since you won, you will cook all ten dishes of fried rice by yourself." Seeing that Ye Chen didn't want to talk more, the chef didn't continue to ask, but pointed to the stove next to him, and said, " The stove is yours, and you can choose all the tools and seasonings yourself, but remember that damage is absolutely not allowed, and if it is damaged, you will need to compensate according to the price."

After listening to the chef's words, Ye Chen smiled: "Then I'll be here to thank the chef, don't worry, I won't delay you for too long."

After speaking, Ye Chen walked directly to the stove, ready to start frying rice.

However, the head chef didn't leave directly, instead he took a few steps forward and chose a place that was neither far nor near to watch Ye Chen quietly.

Ye Chen's performance has already aroused his interest, and he is a little curious about what Ye Chen looks like when he is actually cooking.

And Ye Chen also noticed the chef's thoughts, but he didn't care, after all, he was a person with god-level culinary skills, and he would not be frightened when facing others watching.

There are all kinds of kitchen utensils on the kitchen table. Ye Chen glanced at them and picked out a frying pan and a frying spoon. Then he went straight to the ingredients area and picked out the things he needed to make fried rice from the ingredients area. .

Order this one today.It is a big project to make ten servings of fried rice, and the requirements for ten servings of fried rice are different. For an amateur chef, it is really a big project.

But for Ye Chen, it was actually not a difficult task.

After preparing everything, Ye Chen started to prepare the first fried rice on the fried rice order, which is the well-known Yangzhou fried rice.

Yangzhou Fried Rice is actually an egg fried rice in the final analysis. It is a traditional famous dish in YZ City and belongs to Huaiyang Cuisine.

And because of its simple operation and easy to find materials, it has flowed into thousands of households.

According to legend, when Emperor Yang of the Sui Dynasty was in Jiangdu, which is now Yangzhou, fried rice with eggs, which he liked to eat, was introduced to Yangzhou at that time as broken gold rice.

However, another version says that Yangzhou fried rice was originally made by the common people.

It is said that in the Spring and Autumn Period, the boat people on the ancient canal in Yangzhou at that time, if they had leftovers at noon, they would beat one or two eggs for dinner, and fried them with chopped green onions to make eggs. fried rice.

Later, folk chefs continued to add ingredients to this fried rice, forming the prototype of Yangzhou fried rice.

After that, it flowed into various parts of the country through various channels, and the materials and methods needed in each place are also different. Generally speaking, it is similar to ordinary fried rice, using rice, eggs, ham and other materials. Mix together and fry.

Because the regions of different places are different, this fried rice will also undergo different revisions after it flows into various provinces and cities.

In view of the taste in Shanghai, Yangzhou fried rice often has some changes in taste.

Ye Chen casually grabbed two eggs from the side and beat them into a bowl, beat them with chopsticks until foam could be seen, then placed the ham on the cutting board, waved the kitchen knife twice, and directly smashed the ham Dice finely.

Originally, many chefs present stopped their work and stood by the Yecheng kitchen counter to watch a joke.

From their point of view, a delivery boy might not even have enough kitchen knives to chop vegetables?
Simply ridiculous!

But after seeing Ye Chen's operation, he was immediately dumbfounded.

As the saying goes, laymen watch the excitement and experts watch the doorway. From their perspective, you can tell the level of the chef from the knife skills.

Although Ye Cheng simply cut up a few ham sausages and carrots just now, his basic knife skills are undoubtedly the top level among chefs.

Knife skills are one of the basic skills that chefs must have. In fact, in general terms, most of the time we talk about knife skills only includes bold processing.

That is to say, cutting vegetables at the very beginning, but in fact, knife work is mainly subdivided into initial knife work and fine material processing.

That is to say, the knife skills we use when cutting vegetables and the decorative materials used later when we put them on the plate are two different things for the knife skills in the two situations.

The most basic requirement of knife work is that the cut raw material should be uniform, that is, regardless of its shape, thickness, or size, it should be the same.

Only in this way can you ensure that when you cook this dish, all the materials can be cooked at the same time, and at the same time achieve the delicious effect.

With a few simple knives just now, Ye Chen cut the carrot into dices that were almost the same size.

If someone uses a ruler to measure at this time, they can only measure the difference of less than one millimeter.

Immediately afterwards, Ye Chen picked up a few prawns from the nearby pool, placed them on the chopping board, grabbed a slender knife from the side and began to operate.

And this operation made the chefs around them stare wide-eyed.

The knife skill that can be seen at a glance on the bright side is the skill when cutting vegetables.

But the so-called roughness and fineness is to describe Ye Chen's knife skills at this time, because the handling of small ingredients is often the most testing time for a chef's knife skills.

I saw Ye Chen put the Jiwei shrimp on the chopping board, picked out the shrimp thread with the knife in his right hand, but did not hurt any of the shrimp meat, it looked as if he hadn't touched the knife from the outside.

This brings us to the second point of knife work. When performing such detailed operations, it is required not to damage the meat of the raw material, so as not to damage the quality of the meat.

At the same time, it is also required that there will be no adhesion on the cut raw materials, clean and fresh.

With just these two demonstrations of knife skills, the chefs around him were completely convinced.

Ye Chen's current knife skills cannot reach this level without decades of hard training.

But judging by Ye Chen's face, he is only in his 20s now, even if he started practicing from birth, he would not be able to reach this point.

And from what Ye Chen has seen so far, and the knife skills he has shown, he can indeed be regarded as a top chef.

(End of this chapter)