The spicy teacher of the halberd

“Brother…,” Alice twitched the corners of her mouth and forced a smile, “Where did you get the needle from?” ”

Chang Wei glanced sideways and said to Alice, “What do you say?”

“Let’s see if there is blood on it…”

“Your thoughts are dirty, come and smell it.”

Chang Wei handed the silver needle to the three girls, and the three hurriedly retreated.

“I have a box with silver needles hanging behind me, can you guys stop thinking about it.” Chang Wei sighed helplessly.

“Your lewd movements can’t make people not cranky.” Alice looked at the silver needle in Chang Wei’s hand with a skeptical gaze, “What are you going to do with this needle, acupuncture?” ”

“This silver needle is my kitchenware.” Chang Wei’s fingers were agile, playing with the silver needle in his hand.

“Kitchenware?”

“Legend has it that the pastry chefs in Huaxia have a stick for kneading noodles, which is also their kitchenware.” Crimson looked at the silver needle, and his tone was hesitant, “As for the silver needle, is it a special kitchen utensil for dessert chefs…”

“Ah! I know! Alice exclaimed.

“It must be that Brother Chang is too diligent, and the iron rod is sharpened into embroidery… Oops! Before he finished speaking, he was slapped by Chang Wei.

“Less nonsense. Girls, look at it, eyes! ”

Chang Wei pinched the silver needle and slowly carved it on the bright yellow jelly on the plate.

“Modifying jelly with a needle, is it … Gillidin carving? The girls looked at each other.

In Western food, there is a dessert in the form of jelly carving, called gelatin carving, which uses special needles and syringes to inject colored jelly into colorless and transparent spherical jelly little by little, forming a three-dimensional pattern similar to the blooming of flowers.

The whole process is like painting, using the syringe as the pen jelly as ink, starting from the bud little by little outward outline and embellishment, slowly spreading, until the petals are all open, like a scene of flowers blooming in a crystal ball.

Like the French vegetable jelly, the gelatin carved is a work of art made from jelly, and it is also beautiful.

“No, this is not the practice of Gilidin carving.” The little secretary shook his head.

Chang Wei did not use a special gelatin to carve a needle, but took an ordinary silver needle and slowly carved it on the square jelly little by little.

“This is … Python? Glass tilted his head and wondered.

“This treatment method should be called carving, which is a high-end technique in Chinese cuisine.”

The little secretary’s eyes shone brightly, and his face was full of expectation.

Many people who do not know how to practice criticize Chinese food, although delicious, but the presentation is too rough and not exquisite. In fact, they are all blinded by the fake Chinese food.

As the old saying goes, you don’t get tired of being fine, you don’t get tired of fine. Truly traditional Chinese food attaches no less importance to plating than French cuisine, and even combined with the cooking methods of Chinese food, its plating is more difficult.

The four major cuisines of Chinese cuisine, Lu cuisine is a national banquet dish, Cantonese cuisine is known for its exquisite and meticulous cuisine, and Huaiyang cuisine is also full of the delicate and soft of Jiangnan water town, such as squirrel sea bass and other dishes that can be called visual enjoyment are representative.

Even Sichuan cuisine that is heavy and spicy and taste-supreme is not sloppy in the decoration of the plate.

Even the steaming Sichuan hot pot, the neatly cut slices of meat in the side dishes on the plate, and the slices of coriander spread under the beef balls, all show the exquisite pursuit of Chinese cuisine.

Therefore, Huaxia chefs not only have strict requirements for refining fireworks, but also meticulous in refining knife workers. Carved radish flowers, carved tofu flowers, etc., there are many people who have practiced for decades.

As a descendant of traditional Chinese chefs, Chang Wei has naturally mastered the basic skills of carving, and coupled with the bonus of the cold bloodline of the star core, it is even more powerful.

Soon, clusters of golden petals were carved into shape and appeared on the underside of the plate.

“It’s a sunflower!” Glass exclaimed.

“It’s so beautiful…” the little secretary couldn’t help but marvel, “the petals are like a dancing flame, as if fluttering in the wind.” ”

She turned to look at Alice and asked, “Can molecular cooking be done to this extent?”

Alice looked down and thought for a while, then shook her head helplessly, with unwillingness in her eyes.

“Maybe it can be more like a solid in shape, but it is far from achieving such an effect in terms of artistic conception and appeal.”

Alice silently watched the blooming on the plate.

“Like the sunflower in the photo, it is closer to the real thing, but it can never be as deeply rooted as the sunflower in Van Gogh’s painting.”

“It’s not over yet.” Chang Wei laughed, and cut another piece of brown jelly with a ceramic knife and carved it on it.

“This is a flower plate.”

The sunflower seeds are clearly distinguishable, and the vivid flower tray is placed in the middle of the yellow petals.

“And the leaves.”

The green jelly is cut into long strips, and it is a burst of delicate carving, and under the sunflower flower tray, vigorous stems and vibrant green leaves appear.

“It’s so beautiful…” the girls were dumbfounded.

The sunflowers on the plate seemed to have life, burning their own lives and bravely facing the rising sun. Compared to the gelatin carving that is enclosed in a transparent jelly sphere, this jelly carving is more real, more beautiful, and more shocking.

“So cooking is art.” Chang Wei put down the silver needle in his hand and said with a smile, “Art is an explosion…”

“No, art is bursting magic…”

“No, art is carving.”

“There’s really nothing to teach you.” Chang Wei shrugged and looked at the three girls, “Without him, it’s just basic skills.” ”

The traditional Chinese cuisine industry worships the master and apprentices, much the same as the Yuanyue Academy, it is the master who leads the door and practices in the individual.

It’s just that compared with the academic year system and last-place elimination system of Yuanyue Academy, the standards passed down by traditional Chinese chefs are more direct and simple – it will be, and it will not be.

There is nothing more and less, good and bad, and if you can’t meet the standards of the master, you must keep practicing and learning until you learn.

When the old man trained Changwei knife worker, the standard was very simple, every morning after getting up, he carved ten radish flowers and ten tofu flowers within five minutes, and if he had one less, he didn’t eat breakfast.

Day after day, year after year, it is under such strict devil training that solid basic skills can be honed.

And this seemingly inconspicuous basic skill is the cornerstone of a chef’s ability and carries everything a chef has.

Whether it is the ability to master molecular cooking, or the ability to medicinal cuisine, or even the ability to have the tongue of God or the sense of smell of God, it is based on having enough basic skills.

The girls bowed their heads thoughtfully.

Instead of indulging in the pursuit of various culinary skills and skills, perhaps it is more important to be down-to-earth and improve your hard skills step by step.

As a chef, there are no shortcuts.