Chinese chefs’ understanding of kitchen knives is just like their own traditional culture, and they emphasize the word “moderate”.

The word "Doessence of the mean" is reflected in the kitchen knife directly, which is "one knife is used for multiple purposes".

Because it is not too pursuing any strength, the heel of a Chinese kitchen knife, the back, the knife surface, the tip and the handle of a knife have their own uses and can be used for many complex materials processing.

But for this reason, most Chinese kitchen knives are thicker, and it takes years of practice to use them as if they are directed by arms, and strong arms are also a very important link.

There is no doubt that this super chef is really first-class in terms of controlling kitchen knives.

I saw Chef Fang fall down with a knife, and the white and tender tofu was cut off like a thin piece of hair on the spot!

Cutting tofu with a knife will not dissipate. This is originally a reflection of the skill of knife.

But this was not over. Then the kitchen knife in Chef Fang's hand continued to lift and fall, shaking up and down quickly at a rhythmic rhythm. Their movements were as beautiful as dancing on a chopping board.

So under the stunned eyes of the academy, the tofu he held down was sliced ​​into thin slices as thick as hair in the blink of an eye, and even the thickness of each tofu was almost equal!

After cutting the tofu slices, the middle-aged chef spread the tofu directly, bounced it a little bit and then continued to cut it into thin silk-like shapes!

There is no doubt that at this time, Chef Fang performed the traditional famous dish in Huaiyang cuisine, "Wensi Tofu".

Slice the tofu first and then cut it into shreds. The tofu is constantly broken and has a uniform shape. This is a dish that tests the chef's skill.

What's more, he even closed his eyes all the way, just relying on his hearing and touch to control it, and the speed was so fast that this knife technique could be described by magical skills!

A few minutes later, when Chef Fang soaked the cut tofu shreds in water.

The white silk threads that spread in the water like flowers are as thin as hair, with clear roots, almost the same length, thickness and thickness.

Bang! Bang! Bang! Bang!

Suddenly, there was a thunderous applause from the teaching hall, and everyone was shocked by the chef's good knife skills.

However, Xia Kui, who was standing aside, just looked around with a strange look. Although her hand was raised, she didn't know whether she should applaud.

Well... what should I say after all? In fact, in Xia Kui's eyes, this chef Fang's skills are really... quite average.

Although what she said might be beaten, Xia Kui really felt that way, because she had seen a knife skill that was ten times more powerful than this.

If the person who was demonstrating on the top at this time was not Chef Fang, but Jiang Yun, Jiang Yun's knife skills could even cut the whole piece of tofu into shreds, and all the tofu shreds were connected together.

The truly magical knife dish was called "panshita tofu" by Jiang Yun, which means cutting a piece of tofu into a slender shape like a spider silk, then plate it all together, and drizzling with sesame oil, soy sauce, sesame paste and other auxiliary ingredients.

Cut the whole piece of tofu into shreds, which is not the same as "Wensi Tofu"... There are probably no more than two people in the world who can do this except Jiang Yun.

So, when Xia Kui saw Chef Fang teaching this "ordinary" technique, she was somewhat puzzled.

Well, it seems that I can’t learn anything useful here. By the way, Teacher Jiang Yun should still be waiting for me on the fifth floor? But after I heard the class here, it seems that it is not good to just slip away directly?

Just when Xia Kui was sitting there in a dilemma, it was not right to leave, nor was it not right to leave.

Chef Fang above finally said: "It is indeed a bit difficult for you to practice cutting tofu at the beginning, so let's start with the radish."

Before he finished speaking, he nodded to the assistants next to him, and the assistant quickly sent the materials he used to practice to every chef.

It is said to be a material used for practice, but in fact it is nothing more than a radish and an embroidery needle.

But when they saw these two things, some chefs who were familiar with their faces turned pale. Obviously, they knew what Chef Fang would test them later.

This exam is called "radish threading needle". As the name suggests, the cut radish shreds must be able to pass through the needle hole, otherwise it will not be considered a pass.

Although radishes are harder and much easier and much easier than tofu that is soft and rotten at once touched, it is not easy to cut until they can pass through the needle hole.

Just as the apprentices looked at the materials and looked sad, Chef Fang continued, "The test for shredded carrots begins soon, with a time limit of five minutes. If it does not meet half of the standards, I will give you a failed score in your study assessment and start!"

What...what! The time limit is five minutes? And it still needs to reach half the standard?

The so-called half standard means that at least half of the cut radish shreds must be able to pass through the needle hole, otherwise it will be considered unqualified.

If this is given an unqualified score by the Chefs Association, it will be embarrassing to go back this time... I can only fight!

Under this extremely harsh time limit, all the apprentices quickly picked up the carrots and started to get up.

Although cutting shredded radish is not too difficult, it is just a basic operation, but it is different with time limits.

When a person is nervous, his heart will be confused.

Once your heart is confused, your hands will become unstable.

When doing such meticulous work, the most feared thing is that your heart is shaking, so you really don’t say anything.

This doesn't work, this doesn't work, and that doesn't work.

When the assessment began, Chef Fang stood on the podium and watched the students below cut shreds tremblingly, while secretly rated them in his heart.

With his level, you don’t have to look at the final product, just look at the students’ actions of the knife.

Among these students, some were frivolous in cutting, some were frivolous in cutting, some were sweaty in the face, and some were cut.

But this is nothing, but Chef Fang saw the most outrageous thing inside... it was scrambling there.

Yes, it's a big deal.

He could see clearly that there was a little girl in the hall who just picked up the kitchen knife and cut it casually after the assessment began. The cut time was less than a minute, so she stopped.

Just kidding, what can I do in less than a minute? Can this be cut well and threaded with a needle?

No, criticize. This young man is too boring. He has to use her as a typical case to criticize her later.
Chapter completed!