The strongest gourmet food system

Chapter 305 Chapter 54
Because Zheng Ke had a competition with Hua Zemu before, he has some experience in dealing with snappers.In a blink of an eye, Zheng Ke had already taken out the fish fillets, and the next step was to cut the fish fillets. He was already familiar with the process, and he quickly cut the fish fillets as usual.

The old man took a closer look at the fish fillet and frowned slightly, "Look at the sashimi you cut. The cuts are not neat and the thickness is different. It's really bad." Then he picked up a piece of fish and put it in his mouth, his eyebrows frowned What's more, "The taste is terrible, like mushy. You can't cut sashimi at all."

Zheng Ke hadn't been scolded for a long time, and he was at a loss when he heard it suddenly.

I saw the old man taking a piece of snapper steak and picking up the knife.

"From the way you cut the sashimi, it is wrong. First, you use the position to hold the handle of the knife completely, and the thumb presses the sleeve of the knife. This method facilitates the free movement of the wrist, cutting vegetables or chopping When it comes to bones, you need to use this kind of knife technique.”

Zheng Ke looked at his right hand, and it was exactly what the old man said.

"However, you can't do this when cutting sashimi." Then, the old man stretched out his right hand holding the willow blade. When it is easy to use your own strength, the kitchen knife will swing from side to side. The real way is to stretch your index finger straight, press the back of the kitchen knife, support the belly of the knife with your thumb, and fix the blade of the kitchen knife so that it No shaking."

After hearing the old man's explanation, Zheng Ke couldn't help but hold the handle of the knife, but he was a little uncomfortable with it.

"In addition, the knife method is also exquisite, and the broach cutting method is generally very common."

The point of Liu Ren's knife pressed against the fish, and the old man pulled Liu Ren towards him.When cutting to the end, the forehead of the knife is lifted upwards.After cutting, the knife blade directly pushes the cut fish to one side. "When cutting and pulling, you must use the whole knife body to pull it. It is best to cut the fish with the weight of the kitchen knife itself. Otherwise, you may not be able to cut the fish." It tastes delicious."

Zheng Ke took a chef's knife and cut off a piece of fish, only to find that it was much more stable than before.

After cutting five or six slices, the old man put the sea bream slices on the dinner plate, "Taste the taste and you will know the truth of what I said."

Zheng Ke picked up the chopsticks and picked up a piece of sea bream meat. The delicious seafood smell instantly filled his whole body, and every cell in his body seemed to be activated.The delicate fish fillets seem to be integrated with the tongue, fresh, smooth and beautiful.

Compared with this fish fillet, making it yourself is simply unpalatable.

"Do you understand what I said?" the old man asked.

Zheng Ke nodded again and again. In fact, what the old man said is not difficult, but it will definitely take a long time of training to master it proficiently.

"Grandpa, you must have been practicing your knife skills for a long time, right?" Zheng Ke glanced at the fish fillets on the plate with embarrassment. The slices were smooth and smooth, with the same thickness. The pieces were superimposed on each other, which was pleasing to the eye.

"Forty years," said the old man.

Zheng Ke was dumbfounded. With 40 years of knife skills, it is not easy to achieve.

"Don't think about it, practice your knife skills quickly." As he said that, the old man bent over and pulled a box of fish over, "You will cut this for the next few days."

Zheng Ke looked at the fish in the box. It was not too big, about [-] centimeters, spindle-shaped and slightly flattened.

"Horse mackerel." Zheng Ke said in a low voice.

"Yes, it is this kind of fish. It is cheap and easy to operate, so it is often used by newcomers to practice. Come on, this time I will make it for you again. This kind of fish is cut in three pieces, which is the way you cut it just now .”

There are two basic ways to cut fish steaks: "Three slices" and "Five slices".

The three-piece cut is a cut that divides the fish into upper body, lower body, and middle bone.The five-piece cutting method is to cut the upper body and lower body of the fish into two pieces from the center, plus the middle bone, for a total of five pieces.

Among them, the so-called upper body and lower body refer to the fish meat on both sides of the main bone of the fish,

"Although horse mackerel is very suitable for beginners, she also has its characteristics. On one side of the fish, there is a lateral line (a sensory organ, one on the left and one on the left)." He took the chef's knife in his hand, then lowered the knife from the tail, moved forward slowly, and picked out the side line.Cut the viscera, carcass, and shave off the abdominal bone and ossicles. Finally, open the fish tail with a kitchen knife, cut across with a chef's knife, and pull off the skin.

Although Zheng Ke also often uses the three-piece cutting method to process fish, compared with the old man, there is no way to compare in terms of proficiency or knife skills.

Then, the old man cut the fish steak into fillets, which were a little thinner than before.

"The remaining whole box of horse mackerel will be handed over to you. The sooner the better, I have more fish waiting for you to cut." After the old man patted the box, he put away the willow blade.Turn around and leave.

"Grandpa, wait a moment." Zheng Ke quickly stopped the old man.

"What? Don't you understand?" The old man gave Zheng Ke a hard look.

"No, I just want to ask, can I borrow Grandpa's Willow Blade." Zheng Ke chuckled and scratched his head embarrassedly.

The old man opened his mouth, gritted his teeth for the last time, and said, "I only lend you a day, tomorrow you must prepare your own willow blade."

Zheng Ke nodded again and again, let's talk about it after today. As for whether he can find Liu Ren tomorrow, let's wait until today's training is over before thinking about it.

After taking the old man's tool box and taking out the willow blade, a cold air kept flowing out.

This willow blade is a good knife.Compared with this knife, my own kitchen knife is indeed too simple.

"Okay, since we have borrowed the willow blade, let's start!" Zheng Ke took out the first horse mackerel and began to take out the fish fillet.

Panting heavily, the old man came to the hall and happened to see Gin Dojima sitting in the hall, so he walked over and sat opposite Gin Dojima.

"Yo, Teacher Sekine, have you finished teaching now?" Dojima Gin asked in surprise.

"What's the big deal? Is it hard to get me?" The old man rolled his eyes.

Dojima Gin chuckled, called the waiter, and ordered a refreshment for Sekine.

"Do you think your students are talented?" Dojima Yin asked.

"How do I know this? Isn't he the student you recommended to me? You don't need to draw lots, he's pretty good. Besides his talent, you have to wait until evening." The old man shook his head, "His basic skills It’s different, did you learn knife skills from someone? Judging from the habit of using a knife, it should be a long time of hard practice. But judging by his appearance, he should not often cut sashimi, and the basic holding posture is not good. Know."

Sekine took out a cigarette from his pocket thoughtfully, and Dojima Gin immediately handed it to him.

　Thanks to Soy Sauce Pu, Urb Hurricane, and your Brother Xu for your tip.Thanks to Thief Tianya for the monthly pass.

　　
　
(End of this chapter)