The live broadcast life of Lao Linzi in Northeast China

Chapter 365 The Cutting Board Is Not Slippery
"Yes, you don't have to be afraid of blunt knives!"

"Then the kitchen knives from now on don't need to be sharpened?"

Li Yuan shook his head with a look of disapproval.

"It is not advisable to not sharpen or deliberately dull the kitchen knife."

"The kitchen knife for cutting vegetables must be as sharp as possible. Only in this way can we ensure that we can cut the ingredients as quickly as possible."

Studio.

"But isn't the faster the kitchen knife is, the more likely it is to be injured?"

"Yeah, I also think this method is very good!"

"Sharp kitchen knives are more dangerous, right?"

"If the knife is sharp, it will cut your hand..."

"If the kitchen knife is too blunt, won't it be slow to cut vegetables?"

Li Yuan: "You're right. If the kitchen knife is too sharp, the chance of injuring your hands is greater. But... everyone can think about it from another angle. Are the kitchen knives we use to cut vegetables exist for injury?"

"Obviously, no."

"The kitchen knife itself is used to help us cut vegetables, not for injuries. Injuries usually occur when people slip their hands or are distracted."

"Distractions are avoidable, and hand slippage is generally difficult to control."

"But think about it another way, why is there a slippery situation? It's very simple. It's just that the kitchen knife is not enough to cut the ingredients at once, and that's why this happens."

"So, a sharp and easy-to-use kitchen knife is naturally necessary."

"Think about it, everyone, if the kitchen knife in your hand can guarantee that no matter what food you cut, it will end with one knife, will there still be slippery situations?"

Studio.

"It seems... that's right too!"

"It's over, it's over, I actually think what the anchor said makes sense again."

"Really!"

"So, there's nothing wrong with that..."

"That is, the blunter the kitchen knife, the slower it is to cut vegetables, and the slower it is to cut vegetables, the longer it takes to use the knife."

Li Yuan nodded.

"Well, that's the reason."

"So everyone must sharpen the kitchen knives at home regularly, but... I don't recommend the sharpening sticks that are included in the complete set of kitchen knives, because it is easy to damage the edge of the kitchen knife itself."

"Use a whetstone to do it. The blade is delicate and not easy to get hurt."

"When cutting vegetables, there is another thing that everyone must pay attention to. It is best to think about the thickness and cutting method of the ingredients before cutting."

"Generally, everyone actually cuts into whatever shape they want, and it is easy to get injured when cutting like this."

"On the contrary, it's another way. After thinking about it before cutting, it is less likely to be injured, because before cutting, we can think about the way to cut vegetables in our minds."

"Take potatoes as an example. There are actually many ways to make potatoes shredded."

"It's just... the easiest way is to go from body to slice, and from slice to shred. To put it simply, slice it first, then shred it. This method is the simplest and the most useful."

"This method is not only for potatoes. All oval-shaped ingredients can be used in this way. For example, commonly used cucumbers and eggplants can be used in this way."

The way Li Yuan said is actually the way most people chop vegetables.So what Li Yuan said is just for those who don't usually cook, or for some basic common sense needed by novices in the kitchen.

And what Li Yuan said next... was some professional knowledge.

"In addition to the sword-striking method mentioned earlier, it is also very important to specialize the sword."

"The so-called what to do, who to find. Professional things, let professional people do it, and a professional knife will save a lot of things."

"Another point is the cutting board we usually use."

"The current cutting boards are generally made of plastic or silicone, and there are few old-fashioned wooden cutting boards, so the friction above and below the cutting board will generally be reduced."

"Especially when encountering substances such as water, it is more likely to slip."

"In addition to keeping the cutting board dry and free from water stains, you can also prepare a clean towel under the cutting board to increase the friction between the cutting board and the case surface to prevent slipping .”

"Not only that, towels can also help us even clean up oil stains on kitchen knives and hands, and better prevent accidents.

Studio.

"This method is good, you can try it next time."

"I watched many chefs on TV carry a towel with them, so that's what it's for!"

"Old chefs always carry towels with them. In the kitchen, a clean towel is very useful, far more than what the anchor said."

"learnt."

"Understood, thank the host for teaching me!"

"Okay, got it."

When Li Yuan spoke, the brain melon under the two knives was also cut into even pieces.

"The brain melon is cut, now let's blanch the tofu, and by the way, blanch the brain melon in hot water to get rid of the spicy taste on it."

Fill the pot with hot water, and briquettes help to light the fire.

The cauldron boiled water very quickly, and within a short time, the kitchen was full of heat.

Blanch the brain melon, heat the tofu, then put the whole heated tofu on the plate, put the dehydrated brain melon in a basin, add hot sauce, a little salt, and a small amount of seafood soy sauce, There are also a few drops of sesame oil to stir in, and a dash of chili oil to stir in.

After stirring, the aroma of the brain melon is immediately stimulated, and the fragrance is tangy, which can be said to attract the appetite abnormally.

"As it is now, pour the stirred brain melon on the tofu, and eat it with the sauce and the brain melon when eating."

"If you find it troublesome, you can also directly break the tofu into small pieces and stir it with the brain melon."

Studio.

"This looks delicious."

"It's still so pretty."

"No need to stir, I think it's fine."

"That's right, the anchor eats like this, it must taste good!"

"And it looks good. It happens that my family likes to be vegetarian. I can give it to my family when I cook at night."

Brain melon mixed with tofu is actually one of the most common ways to eat brain melon in Northeast China, but each family has different tastes, so the method is slightly different.

For example, the current dish was actually improved by Li Yuan later. The original dish was just stirred directly, but Li Yuan always felt that the price was a bit off.

And if the time to serve is later, the tofu will be cooled completely, but the tofu eaten in this way will be warm, and the aroma of the tofu will be more intense.

"The other dish is a hot dish, scrambled eggs with brain melon."

"Scrambled eggs are also a classic way to cook brain melon as a hot dish, and it's also relatively easy to use."

"After washing the brain melon, cut it into fine pieces in the same way, and then add a small amount of edible salt to taste."

(End of this chapter)