Halberd-level chef

Take chopsticks and poke them directly between the crab’s eyes, and turn them out slightly, so that the crab is in suspended animation, but the meat quality still maintains the delicious Q state when it is alive.

The left and right edges of the crab are its most fragile and soft parts, and the shell of the crab can be peeled by the edge of the table.

Immediately, the kitchen knife swung down, splitting the triangular or peach-shaped abdomen of the crab’s abdomen, and then chopped off the crab claw with the knife, and slapped the crab claw with the back of the knife to make a crack.

Then chop off the tentacles of the crab head and the crab leg part of the first section (because the crab head has a bitter taste, which will affect the taste), the first section of the crab foot touches the ground so it is dirty, and should also be removed.

Finally, split the crab in half from the middle and cut it into small pieces.

The whole process, very clean, very skilled in slaughtering crabs, Ye Han has never blinked his eyes, that kind of maturity and steadiness that is different from ordinary people, quite a bit of breath.

Teruki was slightly stunned, and a drop of cold sweat unconsciously flowed on his forehead.

Immediately, he clapped his hands and said, “What a fast knife worker, I can’t see how Master cut the crab into small pieces from beginning to end.” ”

“Don’t be noisy, watch well.”

Suddenly, he was yelled loudly by Xiaolin Dragon Dragon, and Jiu I Teruki, who was excitedly exhaled here, suddenly closed his mouth and did not dare to speak.

It’s really powerful, how on earth does he use an ordinary kitchen knife for all kinds of knife work?

If the bones and flesh are separated, a bone-removing knife is used; For cutting, cutting, stamping and carving, choose to use a meat cutting knife; The paring knife, on the other hand, is more convenient to peel round fruits and vegetables.

To handle a lot of different ingredients, you are destined to use many different kitchen knives.

However, on the other hand, Ye Han has been making all the dishes, none of them are using this kitchen knife, what if he is very good at knife work? Or does this kitchen knife have amazing abilities?

I am afraid that no one except Ye Han can know this problem.

Seiichiro Kohei here soaked some mushrooms and washed them.

Immediately, use a kitchen knife to remove the shiitake mushrooms. Immediately after, the same terrifying scene came out.

The angle of the blade and the cutting board is about 60 degrees, the blade finally falls in the middle of the shiitake mushroom, the shiitake mushroom rotates, and the knife is cut at the same angle on the other side, the blade meets the previous knife, the cut shiitake mushroom strip is removed, and then repeat the cutting method just now.

However, the most amazing thing in this process is that the kitchen knife that Seiichiro Kohei held tightly has never changed from the beginning, not even the slightest error.

Seiichiro Kohei selects mushrooms, which are relatively large. Therefore, the surface of these large shiitake mushrooms is shaped into a “rice” shape. And such a shape also looks like a flower.

This is… Shiitake mushroom cutting knife.

Overbearing knife work, every knife is refreshing and neat. While pursuing speed, it also loses stability. Ye Han’s knife skills are so brilliant.

Unlike this, Seiichiro Kohei’s knife skills are delicate but rough, and each knife is superb and exquisite. It seems that such knife work also has a unique abnormality.

As soon as the two came up, they began to compete in knife work.

“It’s really bad, at a young age, he can practice knife skills to such proficiency. Sure enough, you are not of the same rank as the eighth seat called Kuga Teruki. ”

Seiichiro Kohei, who finished cutting the shiitake mushrooms, actually had free time to ruffle his somewhat messy hair, but from this time, his deep eyes became more serious.

Take a piece of dried kelp (actually kelp), cut it into small strips, quickly put it in a pot of cold water, and soak.

Immediately, Kohei Seiichiro smiled at Ye Han, turned on the stove, slowly heated it over medium-low heat, and fished out the konbu when the water was about to boil.

Bring the konbu soup to a boil over high heat and add Japanese soy sauce, miso and sake.

Add a handful of bonito fillets, stir slightly to allow the bonito fillets to penetrate the soup base, make final salty adjustments, and turn off the heat. The soup base is ready.

“So it is, your main material, really not bonito. Almost put it on your part. Ye Han, who raised his head, had the corners of his mouth slightly upturned.

“Huh? It seems that I really can’t hide it from you. This time, the bonito is the ingredient for the soup base. Someone as powerful as you, just relying on bonito, can be nerve-wracking. ”

Kohei Seiichiro’s brows furrowed slightly, to be honest, he knew that Ye Han would see through his dishes, but he didn’t expect that he would come earlier than he thought.

This teenager really can’t be taken lightly. Interestingly, Dojima Gin’s words are really not false at all.

Due to the large number of fish species used to make shark fins, the size of all fins is very inconsistent, some are more than 1 meter long, some are as large as the size of tea mouth, and the fin species used and their shapes vary greatly, coupled with the difference between domestic and imported, as well as the difference in origin and classification habits.

As a result, until now, the names of shark fins in the Celestial Empire are not only very inconsistent between north and south, but also there is no universal classification method.

Sea tiger wing, is quite famous shark fin, wing needle thick, do wings for many, mostly from the South American Pacific region of the most, the species of sharks producing sea tiger wings belong to yet to be studied.

However, it can be known that the ridge wings of this shark can be compared with the white ridged wings, and the hook wing is the famous golden mountain double top hook, and the wings used in the sea tiger wings are usually called wing wings.

When Ye Han took out shark fin from a certain place in the pile of ingredients, everyone was surprised.

“He… Why did he come out with that kind of thing? ”

Xiao Lin Gentian, who first shouted because of shock, almost didn’t faint.

Just kidding, right? Shark fins are all this thing? The so-called shark fin is the filamentous cartilage in the shark fin.

If you still don’t understand, you can go to the brain to make up, when the shark is swimming, the triangular thing it exposes on the surface of the sea, well, that thing is shark fin.

“Hey, Xiaolin Gentian in the second seat, judging by your reaction, you must not have tasted this thing, right? Hehe, today you are blessed, the main ingredient in my cuisine is shark fin. ”

Well, that’s probably what it is… Cantonese cuisine… The material is wonderful.