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Chapter 364 Gorgeous knife work (for subscription)
It is the way of chopping once with the left hand and stomping twice with the right hand.

This method is actually the fastest and most even knife skill for chopping vegetables, but if you want to practice such a knife skill, it can also be said to be a skill that makes perfect.

If you are a novice in the kitchen, it is easy to get injured if you use this method, and it will also disrupt the original rhythm. After all, this method also requires high coordination of the two hands.

Li Yuan didn't take it seriously. Li Yuan, who has always been more interested in the kitchen, never thought it was such a difficult job to make a knife.

Li Yuan: "Is it difficult? I think it's quite simple, and I haven't been cooking for a long time. The knife skills... can be regarded as mediocre."

Studio.

"Versailles."

"Depend on!"

"Is this still called normal?"

"Large Versailles scene."

"Anchor, can you consider the feelings of us mortals?"

"Don't provoke us any more..."

"Knife, it's really dangerous! It's really hard to use a kitchen knife well!"

"But to be honest, the host's knife skills are really good. Not only is it good, but it's also very good-looking, like a kind of visual enjoyment."

"Anchor, knife skills...can you teach it?"

"I also want to see such a gorgeous knife!"

Li Yuan smiled and said: "It's useless to have a beautiful knife, and... all knife skills that don't aim to make food more delicious are all hooligans."

"In fact, in many Chinese dishes, knife skills are a kind of performance. I think it is useless to blindly pursue good looks."

"It's like the well-known 'Wensi Tofu'. What's the use of cutting tofu as thin as a hair? Is the taste really good?"

"I think that the tofu is so thin that it has violated the original intention of this dish, and the taste of the tofu has become bland instead. In addition to making the dish look more expensive, and by the way, sighing the chef's craftsmanship...it is really looking for Not much else."

Studio.

"I think... anchor, you are easy to be scolded for saying these things."

"Haha, the anchor is right!"

"I just like such a straightforward anchor, haha!"

"It's over, it's over, so the anchor won't offend anyone?"

"No, Wensi Tofu is very famous, isn't it?"

"The eldest son of the Li family is the eldest son of the Li family. Every time I say something, people are so surprised, haha!"

Li Yuan shrugged, but he didn't take it seriously, after all, it was just his own opinion.

"Isn't the so-called free speech just to speak freely? I'm just expressing my thoughts. It's normal for people to have objections, or just like such gorgeous knife work."

"It's just that the ultimate purpose of cutting vegetables is to make the vegetables cut more evenly, or to cook them faster, so that the ingredients are more delicious. The so-called knife skills are the knife skills that test this purpose. "

"And it is precisely because of this purpose that a series of names such as shredded, sliced, and hob block appear."

"Sliced ​​or shredded, generally the thinner and thinner the ripening process will be, the faster the stewed dish is because it takes a long time to cook, so it is generally cut into large pieces, otherwise it will become a ball when stewed for a long time. The appearance will be much different.”

"So, knife work is often just to help you do it faster."

"If you can't cut it into shreds, then it should be a little thicker, and it won't make the cooking time longer. As long as you can cook delicious dishes according to the shape of the ingredients, knife skills should not become a roadblock to delicious food."

"Naturally, if the knife is better, the food will be more beautiful, even if it is not for appearance, it will be safer when using a kitchen knife."

Studio.

"There's nothing wrong with that."

"That's right, my knife skills have never been good, and I have been cooking for more than ten years."

"If you want me to say, safety is the most important thing. Don't blindly pursue beauty, or you will be easily injured."

"That's right, what's the use of being so pretty? I'm not a professional chef, as long as it tastes good!"

"But the problem is... the knife skills are not good, and even the most basic safety cannot be guaranteed!"

"No, I cut vegetables once, and then I was scratched by the kitchen knife. Fortunately, it was just a little touch, just a little scratch, but after that, I never dared to cut vegetables again."

"Too dangerous……"

"It's so dangerous, I don't dare to cook anymore after hearing that."

Li Yuan.

"Actually, chopping vegetables is not as dangerous as everyone thinks. If you pay attention when chopping vegetables, there will be no problem at all."

"Like a cutting board, you must check carefully before cutting vegetables to prevent the cutting board from slipping and causing accidental injury. Especially friends who are just learning to cook, you must pay attention to this problem, otherwise it will easily leave a psychological shadow."

"And the skidding I just mentioned is also an important reason for the most vulnerable to injury."

Studio.

"No, basically everyone who cooks has this trouble."

"I'm not a slippery cutting board, I'm a slippery dish!"

"Me too, especially when cutting potatoes to the end, throwing away...wasting, not throwing it away, and not daring to cut it, it's too difficult."

"Yes, yes, me too."

"+1, that's it, but for the sake of safety, I usually reluctantly throw it away."

Li Yuan nodded.

"Actually, I agree with everyone doing this. After all, safety is the most important thing."

"In a situation like this, that is, when cutting vegetables to the last corner, you must try to slow down and concentrate. If you are really not sure, you can only waste it."

"However, like this, you can try to turn the ingredients in one direction, hold the high part of the food with your left hand, and then press the lower part of the food with your left hand, so that even if the kitchen knife in your hand slips, it will slip at most. Going down, the safety will be much higher."

"This way of avoiding the danger zone in advance can greatly reduce the risk of cutting hands.

While talking, Li Yuan brought the eggs that were placed aside to demonstrate to the family.

Studio.

"Really!"

"It does look much safer."

"This way is good!"

"The anchor is too reliable, why didn't I think of such a simple way?"

"The eldest son of the Li family is indeed the eldest son of the Li family, just different!"

"Wow, sure enough!"

Li Yuan smiled and said: "Actually, it's nothing. After a long time, you will gradually master the skills."

Studio.

"Don't be humble, anchor."

"That's right, smart is smart..."

"As expected of the anchor I follow, it's amazing!"

"I have another good method. You can make the knife blunt, so you won't be afraid of touching your hands, haha!"

"Upstairs is smart! This is also a good way."

(End of this chapter)