Eat Halberd: The Great Master of China

The legendary knife duels

Helan Liancang narrowed his eyes, “What do you mean?” Do you mean you can cut at zero degree? ”

Zhao Dong smiled: “Not bad, how is it, can it get into my uncle’s eyes?” ”

“If you really know how to cut at zero degrees, then I can make this bet with you, but I said in advance, even if you can cut at zero degrees, if your knife skills are not as good as mine, then I will not teach you the short knife style oblique.” Helan Liancang said calmly.

“No problem! Uncle, let’s start now! Zhao Dong stood up.

Helan Liancang also stood up and said to the middle-aged woman beside him: “Lanzhi, you go to the chef and prepare the materials.” Ingredients…,” Helan Liancang thought for a moment. “The ingredients are ready…”

Zhao Dong didn’t hear what Helan Liancang said about the ingredients, but he didn’t care, more than anything.

Could it be that his own knife worker was still afraid of him?

The back waves of the Yangtze River push the front waves, and the front waves die on the beach.

Helan Liancang, you are already old! This is not your time.

Zhao Dong thought in his heart.

Knife duels, interesting!

The so-called knife work refers to the operation technology of processing various raw materials into a certain shape according to the needs of cooking and eating.

A person’s knife skills are mainly reflected in five aspects.

1. Uniformity

No matter what raw materials are cut, no matter what shape the raw materials are cut into dices, silk, strips, blocks, etc., they must be the same size, uniform in thickness, neat in length and short, and equal in thickness and thickness. If the size is unequal and the thickness is uneven, the small and thin raw materials are cooked when cooking, the large and thick raw materials are still alive, and the seasoning is difficult to be even, which will affect the quality of the dish.

2. Clean and tidy

In the operation of knife work, whether it is between strips, between silk, or between blocks, there can be no connection, and it is not allowed to have continuous meat breakage, or the phenomenon of non-breakage. Otherwise, it will also affect the quality of the dish and the aesthetics of the dish.

3. Adapt to the needs of cooking methods

Raw materials should be cut and formed to adapt to different cooking methods. For example, cooking methods such as frying and stir-frying, the fire used is large, the cooking time is shorter, and the finished product is required to be crisp and tender, in order to taste and mature quickly, the raw materials should be cut thinner. Stewing, stewing and other cooking methods use weak firepower, cooking time is longer, the finished product requires crispy flavor, in order to prevent the raw materials from crumbling or paste, it is necessary to cut the raw materials thicker.

4. Adapt to the different properties of raw materials

Due to the different textures of various raw materials, different knife treatments should also be used during processing. For example, the same lumpy, boned block is smaller than boneless block. The same is sliced, the soft texture is thicker than the hard texture. The same is shredded, the soft texture is thicker than the hard texture. There are also differences in the use of knife techniques, such as raw beef should be cut horizontally with the grain of the fiber, chicken breast can be cut along the grain of the fiber, and pork tendon is less, and can be cut along or oblique the grain of the muscle fiber.

5. Rational use of raw materials

In the operation of knife work, there should be planned materials, and the use of materials should be measured, so as to achieve large use and small materials, so as not to waste raw materials. If you can boil the pork tenderloin, don’t use it for croquettes, and don’t use the raw materials for stir-frying shredded meat to make it. Especially when changing large materials to small materials, it is necessary to have a clear idea before dropping the knife, so that each part can be fully utilized.

The knowledge of knife work is broad and profound, which can be described as the basic skill of basic skills.

As the saying goes, if you want to build a tall building, you must first cast the foundation.

This foundation means to lay the foundation.

And knife work is to lay the foundation, without knife work, you can’t become a qualified cook.

There are many knowledge embodied in knife work, and there are many operation methods.

The most commonly used is the straight knife method.

The straight knife method is a knife method in which the blade is at a right angle to the living raw material of the cutting board. According to the different properties of raw materials and cooking requirements, the straight knife method is divided into three types: “cutting”, “chopping” and “chopping”.

There are many ways to cut alone.

Such as straight cutting, push cutting, drawing cutting, sawing, guillotine, rolling cutting these common cutting methods.

In addition to cutting, there is also the way of “chopping”.

Generally, “splitting” has straight splitting, splitting with knives, and splitting with knives. These three,

Of course, in the straight knife method, in addition to the two operation methods of “cutting” and “chopping”, there is also one, which is considered “chopping”.

“Chopping” is also a commonly used cutting method.

Chopping is a knife method that makes raw materials into mushrooms or ends, and is generally suitable for boneless raw materials. Usually the left and right hands hold the knife at the same time, intermittently dropping the knife, so it is also called chopping.

Of course, in addition to the straight knife method accident, there are also Xu many kinds of knife methods.

For example, flat knife method, oblique knife method, razor knife method. Wait a minute.

One of the world’s top three knife techniques mastered by Zhao Dong, zero degree cutting, is the pinnacle embodiment of the flat knife method.

The short knife flower oblique style mastered by Helan Liancang is the pinnacle embodiment of the oblique knife method.

Both knife techniques are a manifestation of peak knife skills, but the short knife oblique style is somewhat inferior to zero degree cutting in difficulty.

And the use is not as wide as zero degree cutting. Therefore, the short knife flower oblique style was not selected as the world’s three major knife skills.

Zhao Dong followed Helan Liancang into the kitchen, and the middle-aged aunt had already prepared the ingredients for the competition.

Helan Liancang spoke: “There is a piece of meat here, you first show your zero-degree cutting, and then we will start the competition!” ”

Zhao Dong knew what Helan Liancang meant, and let himself show his hand first.

Zhao Dong did not hesitate, picked up the knife, and began to cut.

The left hand presses the meat, and the right hand slowly cuts it at an angle of zero degrees.

After a while, a piece of meat is evenly sliced horizontally.

I saw that the cut surface of the meat was neat, and even the texture was clearly visible.

The meat fiber was not destroyed in the slightest.

Helan Liancang observed the grain of the meat and exclaimed: “Sure enough, it’s a zero-degree cut, it’s amazing.” Brother Zhao Ping has someone to follow! ”

“It’s amazing that you have such skills at such a young age!” Helan Liancang sighed: “When I was your age, it would be good if the knife worker could have half of you!” ”

Zhao Dong smiled: “Uncle, you are continuing to praise me, I will be proud to walk soon!” ”

Helan Liancang smiled.

Zhao Dong then spoke, “That uncle? We’re just starting the game now, how? ”

Helan Liancang nodded, “Okay, then we will compete, just according to what you said, win me, and I will teach you the short knife flower oblique style!” ”

Helan Liancang continued: “In this knife competition, we are more than carving. I thought about it, if it is than flat cut, it is not fair to me, if it is than oblique knife it is not fair to you, since this is the case, then than carving! ”

Helan Liancang paused: “As for the ingredients for carving, it is tofu!” ”

(Thanks to the 588 tip of the left-handed myth, thank you very much.) But I’m a little curious, what does your name mean? What myth can the left hand have, is it the fastest in the world for the ash machine? Just kidding, haha, don’t mind)