gourmet chef

Chapter 199 Special cold sauce
Bai Xiaobai picked up a pair of original chopsticks and couldn't wait to try the new ones.

But before tasting, he found a big problem.

This special cold cucumber is cut with a coir raincoat knife. Although the whole root is cut into continuous slices, each slice is continuous, so the whole cucumber is still intact, and there is no way to use chopsticks to pick up a single slice.

Bai Xiaobai used his thoughts and system to suggest, "System, this special cold cucumber is a whole slice, and the chopsticks can't pick it up at all, so it's best to provide a small cutter, so that it's more convenient to eat."

The cool electronic voice immediately replied:

[The host's suggestion has been adopted, the small cutter is ready, in the glass kitchen, the host please check it. 】

Needless to say, the efficiency of the system.

Bai Xiaobai went back to the glass kitchen, and sure enough, there was a small square wooden box on the cabinet countertop, and there were small cutting knives in the box.

The small knife is very similar to the dinner knife used in Western food. It is bright and heavy in the hand. It looks like it is specially made of high-quality stainless steel. The word "Little White Restaurant" is branded on the handle as always.

Bai Xiaobai picked up a table knife first, and cut off a few slices along the slicing position of the coir raincoat cucumber.

Then I picked up a slice of cucumber with chopsticks, slightly dipped it in the cold sauce, and put it in my mouth.

After a little bit of chewing, Bai Xiaobai's entire taste bud cells can be seen.Immediately cheered up.

Cold Cucumber Bai Xiaobai has opened a store many times before, but this is the first time I have tasted it in my mouth.

This cold cucumber is very light and refreshing when eaten in the mouth.

When chewing, because the cucumber is extraordinarily fresh and crisp, you can clearly feel the rhythm and rhythm of the teeth.

Chill-

The moment the cucumber is crushed with the teeth, the unique fragrance of fresh cucumber mixed with the delicious cold sauce permeates the mouth for a while. This special salty and cool taste is simply irresistible.

Although it is a simple side dish, it has indescribable deliciousness.

The taste is sweet and sour with a little spicy, which makes people's mouth salivate a lot.Especially the unique spiciness in this cold sauce, which tightly wraps the tongue, is extraordinarily mild, making people feel the spiciness, but also has a light sweet aftertaste, which is completely different from the fruity spiciness of Supreme Chili Sauce. Let people aftertaste.

Although the new product tastes good, eating herbal tea alone is not good for your health.

Bai Xiaobai put down his chopsticks and went back to the glass kitchen to make a bowl of special lotus leaf lean meat porridge and a special golden butter stick, served with special cold cucumber for supper.

A mouthful of porridge, a mouthful of deep-fried dough sticks, and then another mouthful of cold cucumber. Although it is not a big fish or meat, this feeling is wonderful and satisfying.

good to eat!

Bai Xiaobai couldn't stop his hands and mouth at all, not to mention how much he ate.

A delicacy naturally requires a little thought, and the previous system delicacy is no exception.

The same goes for the special cucumber salad this time.

Although it is a small dish, it can be said to be both simple and difficult to make.

The simplicity is that there are relatively few steps involved in making this new dish.

The difficulty lies in the two key difficulties in the production process. The first difficulty is knife skills, and the second difficulty is mixing cold sauce.

The knife skills of this new product can be said to surpass any previous system cuisine.

There has always been a saying in the world of chefs that to test a chef's knife skills, he only needs to cook three dishes, one is Wensi tofu, the other is buckle three silk, and the third is coir raincoat cucumber.

Needless to say, the difficulty of the first two is to cut all kinds of tofu, ham and other ingredients into fine pieces.

And the latter's coir raincoat cucumber is not simpler than the former two. To do it, you must master the coir raincoat and flower knife technique.

To put it simply, this kind of knife method is to cut one side of the original material with a wheat ear-shaped flower knife, then turn the original material 180 degrees, and use the push knife method to cut it again, so that the depth of the knife pattern on both sides is cut. About four-fifths of the raw material is considered to be cut and continuous. After the raw material processed in this way is lifted and stretched, the cut surface on both sides will unfold into the shape of a coir raincoat, just like a large spring roll, and the shape is extraordinarily beautiful.

This knife method is easy to say, but not easy to do.

To cut evenly sliced ​​cucumbers into continuous coir raincoats, you must combine hands, eyes, and a knife. In short, you need sharp eyes and quick hands, and the knife is decisive and delicate.

If you cut the cucumber with a single knife, the whole dish will be wasted.

Of course, in order to save effort and reduce the difficulty, some families usually put a pair of chopsticks under the cucumber.

In this way, no matter how the knife cuts down, it will be cut on the chopsticks to prevent the cucumber from being cut off.

However, this method of cutting corners and materials also has disadvantages. One is that the cutting is slow, and the other is that the cutting depth is often different, and the knife is rough and incoherent. Therefore, after the coir raincoat cucumber is unfolded, it is often unsatisfactory and not perfect.

When Bai Xiaobai cut the coir raincoat cucumber, he didn't need to put chopsticks under the cucumber at all, he relied entirely on hard knife skills.

Because of the devil's training in flower carving, Bai Xiaobai's already good knife skills have unknowingly improved to a higher level.

He is now completely cutting a coir raincoat cucumber, which only takes 10 seconds, which is frighteningly fast, and the cutting effect is excellent.

Of course, the reason why the special cold cucumbers are not directly sliced ​​this time, but made into complex cucumbers, is not only for aesthetics, but also because of the special seasoning process.

Before talking about the seasoning process, we must first talk about the production of cold sauce.

This time the cold sauce is very special.

The cold cucumber that Bai Xiaobai ate just now tasted sweet and sour with a little bit of spiciness, making people salivate profusely.

In particular, the spiciness in the cold sauce is very mild, not spicy on the tongue, while maintaining the spiciness, the aftertaste is also slightly sweet, which is completely different from the spiciness of the Supreme Chili Sauce with a faint fruity aroma.

No wonder!
In fact, the spiciness in the cold sauce this time does not come from chili peppers, but from a unique seasoning fruit - dogwood.

Cornel, also known as Yuejiao, is an evergreen plant with aroma.

There have been records of Cornus officinalis in China as early as the Western Zhou Dynasty.

Wang Wei, a poet of the Tang Dynasty, is even more famous for his poems that have been passed down for thousands of years.

"Lonely in a foreign land as a stranger, I miss my relatives during the festive season. I know that my brothers are climbing high, and there is one less person who planted dogwood everywhere."

Dogwood was both wild and planted in ancient times.Because cornel fruit has a natural pungent and spicy taste when ripe, it began to be used as a seasoning as early as the Western Zhou Dynasty.

This seasoning has been the main source of spiciness in Chinese delicacies before the Ming Dynasty, when chili was not introduced into China.

However, with the introduction and promotion of chili peppers in the late Ming Dynasty, chili peppers occupied the leading stage of spiciness in Chinese seasonings, and correspondingly, cornel gradually withdrew from the historical stage.

Today, throughout China, there are only a handful of restaurants that use cornel as a seasoning.

And this time, cornel was used in the special cold cucumber cold sauce for the first time.

　Thanks Xuebimei for tipping 1000 starting coins, and thanking user ︶ぅ First Kiss for giving Yan the 100 book coins rewarded!Thank you for your support of this book!
　　
　
(End of this chapter)