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In "The God of Cookery", the pissing beef balls are made, and the double-knife turkey uses the double-knife back-bell and double-knife chop methods respectively.

Double-knife back bell is to beat the meat with the back of the knife. Repeated beating with the back of the knife can break the beef fiber and make the meat more tender.

Before Liu Xing read Tian Suohui's textbook, he found that the temperature of the meat was too high and the wood became hard, mainly due to the fibrosis of meat protein.

However, if the meat protein fibers are beaten and broken repeatedly, the meat will become more tender, and it is less likely to become dry during cooking.

F i Therefore, when Liu Xing started to process the ground meat, he did not directly chop the meat with a single knife, but beat the meat with the back of a single knife to break the fibers inside the meat, and then started to chop

"Oh... Tian Suohui couldn't help but be surprised, because-...Liu Xing actually used the single-handed hammer method.

In fact, you don't need to learn the hammer method. Using tools such as rolling dough and a mallet will be more efficient than the back of a knife.

But...the problem is that you may not be able to find a wooden mallet in the kitchen, but a kitchen knife is a must. Sometimes, a kitchen knife can handle ingredients omnipotently, but it is more efficient. "Boss, why are you beating the meat with the back of the knife? The back of the knife can't cut the meat." The young-haired boy Izumi Masamune said curiously.

"Hammer the meat to break the fibers and make the meat more tender." At this moment, Kitajo Miyoko suddenly appeared outside the kitchen carrying a schoolbag.

"Bei... Hojo, are you here?" Tian Suohui couldn't help being nervous.

Miyoko Kitajo said: "Well, something happened to me before, so it's too late...--Tofu, green onion and garlic, spicy hot pot base and ground meat, it should be the tofu in the store. This is the first time I see it." This little brother ordered it.

"Tian Suohui said. "Oh?" Kitajo Miyoko said.

After seeing that Liu Xing's tofu had been cut, Tian Suohui soaked the tofu cubes in hot salt water. If he wanted mapo tofu not to break easily, he had to soak it in hot salt water before frying. The not-so-authentic Xiangpo tofu made by some housewives on the street doesn’t look good, and the reason why it’s easy to be fried is that the chef is too amateur, and he cooks according to the ingredients he eats carelessly, but he doesn’t understand it. Some tips in the recipe. Miyoko Kitajo looked at Tiansuohui's handling. Although it was arrogant on the surface, in fact, she knew that this handling was very authentic.

However, for the tofu cubes that Liu Xing cut out, they don't take it seriously, although, from a layman's point of view, there is nothing wrong with Liu Xing's cutting out.

But in Hojo's eyes, this kind of knife skills is really pitiful. It's probably similar to the knife skills when I was five or six years old. This kind of quasi-advanced chef is not considered a knife skill by junior chefs. Mathematics college students see what elementary school-level numbers feel like.

Liu Xing is already very satisfied.

Because straight knife cutting has been cut at least tens of thousands of times today, and the feel is completely different from the past.

At least, when eating tofu cubes, it is really a refreshing feeling that is as light as weight.

As for the minced meat, the chopping knife method is used. This is because after practicing tens of thousands of straight knife, I feel that I still need to change the practice.

After the single-knife hammer, Liu Xing began to use a single-knife to chop! It is to chop off the head with a knife continuously, after chopping once, start to pile up, and do it all over again.

Repeatedly pile up the chopped meat until you are satisfied. The previous straight knife cut still has a little heat.

When it comes to chopping method, Miyoko Hojo can hardly bear to look directly at it, which is also called chopping method.

Chopping knife skills, especially double-knife chopping, will make continuous and rhythmic sounds like horseshoes, which sound like drums and music.

Just by listening to the sound, one can know the realm of knife craftsmanship.

Originally, Liu Xing wanted to chop the onion and garlic with a knife, but before Hojo could sarcastically, Tian Suohui said in advance: "The store manager has worked hard, let me handle it next, fortunately, it is Tian Suo's dishes, Right? "Enen!" Liu Xing also felt that he was too inflated.

As soon as I practiced cutting vegetables with a straight knife, I started to use hammering and chopping. After that, I even wanted to expand to chopping with an oscillating knife.

All kinds of food programs, Chinese, Japanese, and French, all have chefs, and onions, garlic, ginger, etc., are more entertaining when using the technique of chopping with a knife.

However, the knife skills that look handsome and can be seen in front of others are actually behind the knife skills that have been practiced hard for several years or even more than ten years.

If his swinging knife really shows its holiness in front of people, I'm afraid that the previous character design in front of this new guest may collapse! Knife skills are actually not so easy to practice!

Chapter 110 Delicious, Masamune Izumi almost ate the dinner I bought for my sister

After the water tofu cut into small pieces was soaked in hot salt water, and various ingredients were also prepared, Tasuo Hui quickly started frying the tofu in Tasho-ryu Fupoxiang pot.

After half an hour.

The aroma of Xiangpo fragrant pot tofu was blown by the wind and swept the kitchen.

The blue-haired boy couldn't help swallowing a mouthful of saliva. He grew up so big, and he had never smelled such a good smell of food.

Just by smelling it, my appetite boiled up, and I wanted to eat this tofu.

If it weren't for the (unrelated) younger sister and Izumi Sagiri who were waiting to be fed at home, Izumi Masamune would have eaten the food on the spot.

"Young man, take a sip and see how it goes." Liu Xing suggested. Don't... Izumi Masamune shook his head again and again.

"Well, actually, because the manager is in a good mood, the portion of tofu is doubled. If you only eat a little, it doesn't matter. You see, this amount is a lot." Tian Suohui said.

"Really?" Izumi Masamune hesitated for a while, and looked at the amount of tofu in the bowl, but it was more than the usual dishes. "Ah! A piece of delicious tofu in the mouth! After being scalded, his face- Instantly flushed, but it's not that I can't accept this spicy and delicious taste, but...it's so delicious! Since it's because of the spicy and delicious taste, it feels very good with rice, and at the same time, because of the cooking technology And the level of the condiment formula, resulting in a spicy taste. But it will not be irritated at all. Although this dish does not reach the premium level.

Yes.. it can definitely reach the level of high-end cuisine! Even if Chen Mapo, the grandma of Erpo Tofu, is reborn, it is estimated that she can make a delicacy similar to this dish.

This is mainly because, although Chen Xiangpo is the grandparent of Langpo Tofu, she created this delicious dish that has been passed down for more than a hundred years.

But in fact, cooking skills all over the world have been improving continuously for more than a hundred years.

A large number of traditional recipes have been continuously refined and improved by chefs of later generations.

The traditional Langpo tofu recipe is equivalent to an intermediate recipe.

If grandma Chen Bianpo cooks this dish herself, it can taste like a high-end recipe.

However, in today's prosperous cooking age, traditional cooking has introduced some scientific research results and improvement methods, which has also led to a level of cooking that is better than that of the ancients.

The classic Xiangpo tofu is not a secret recipe, but the high-end or even super-grade recipes improved by generations of masters are the secret recipes. Under normal circumstances, it is very rare for the tofu to be made to a high-level level.

If one wants to achieve the super level, in fact, not only does the recipe need to be improved, but also the chef's cooking skills are required to be more nuanced and to be able to perform more detailed operations.

In addition, the ingredients cannot be ordinary tofu and ground meat.

Instead, higher-quality tofu and ground meat are required, but that has deviated from the original intention of Grandma Chen.