city ​​god player

Chapter 16 Chef skills!
"Huh? How do you know my surname is Li?" Li Weiguo asked a little strangely when he heard Bai Xiaofei's words. He didn't seem to tell him what his name was?

"Uh... this..." Bai Xiaofei panicked, did he tell him that your name is on your head?But then his eyes swept around, and then he pointed to the sign on Li Weiguo's chest and said, "Mr. Li, isn't it written on your sign?"

Li Weiguo looked in Bai Xiaofei's direction, and suddenly smiled awkwardly and said, "Er... I forgot about it when I was happy, um, which knife do you think you want?"

"Pig iron, Mr. Li, how much is it?" Bai Xiaofei also said with a sigh of relief.

"Pig iron is cheap, 15 yuan!" Then Li Weiguo weighed some potatoes from the side, and handed them to Bai Xiaofei together, saying: "Five catties of potatoes, 20 yuan together, you should practice cutting potato shreds first, this is the basis of knife skills .”

"Um... this potato?" Bai Xiaofei pointed to the potato that Teacher Li handed him. It's all rotten, right? It's just picked up from the vegetable market that others don't want, and it costs 1 yuan a catty?
"It's okay, it's just for cutting anyway, and the good ones will be wasted!" Li Weiguo thought that Bai Xiaofei thought the potatoes were rotten, so he explained.

"This...Okay!" Bai Xiaofei finally took the knife and a bag of potatoes, without saying anything, took 20 yuan from his backpack and handed it to Li Weiguo.

"Well, you go over there and wait for a while, I'll come and teach you right away!" Li Weiguo collected the money, said something to Bai Xiaofei, and walked to the place where the water was collected, not knowing what to do.

According to Li Weiguo's instructions, Bai Xiaofei came to the edge of the practice table, found a seat at random, placed the knife and potatoes, and stood there waiting for Li Weiguo to come over.

"Come on, I'll teach you how to sharpen a knife first!" At this time Li Weiguo also came over, holding a bowl of water in his hand, with some foam floating on it, which should be mixed with some washing powder or detergent.

"Since you chose a cast iron knife, you must master the knives of sharpening it well. This is very important to you, so learn it!" Li Weiguo said, put the water on the table, and then took a quick rag to wipe it down. Spread it in front of you, pour a little water on the rag, then take a whetstone and put the rough side up on it, then pour a little water on the whetstone and the knife, and then hold the handle with your right hand , while pressing the blade with the thumb of his right hand, and then placed the blade sideways on the whetstone, which looked as if it was lying flat, and then he pressed the blade flat with the palm of his left hand, and then let the blade tilt to sharpen the knife The stone slid up and down, and after grinding for a dozen or so times, I poured some water on it with my left hand, and then continued to grind.

Li Weiguo said while sharpening: "A good knife can make a chef get twice the result with half the effort, and the key to a good knife is to see Kaifeng's stroke. If it is not sharpened well, then the knife will be useless. We are Chefs, of course, have to be professional. Kaifeng can’t be like those people who hold a stool on their shoulders and shout shovel sharpening in the streets and alleys. It’s enough to cut with a few shovels. After a while, it will be useless in half a day, and there is no way to remedy it.”

Speaking of which, Li Weiguo sprinkled some water on the knife again, then changed the side of the knife, then pressed the handle of the knife with his left hand, and pressed the edge of the knife with his right hand, and continued: "Also, when sharpening the knife, remember to put as much water as possible on the knife. Put the knife flat, and use force evenly when using force. Don’t force it stronger and weaker for a while, so that the edge of the knife will be even, and try to grind the edge of the blade as thinly as possible. The body of the knife is in a line, and there are water chestnuts on the edge of the knife without a front. We use the front to grind off these water chestnuts. After the front is opened, there is no need to sharpen it so carefully when using the knife in the future. One or two strokes is enough, but this is still very time-consuming, and it will take an hour or two to sharpen it, and it may take a day if it is not, so sharpening is a delicate job, and you must be patient!"

Li Weiguo picked up the knife and put it in front of Bai Xiaofei who was listening carefully, and said, "Okay, I've taught you everything I need to teach you, and then you can try it yourself!"

"Drip! The player has learned the life profession - chef skill: strike, which can permanently increase the attack power of the weapon by 10%, and each weapon is limited to one strike. The current level is level 1."

"Drip! The player has learned the life profession - Chef Skill: Sharpening, which can temporarily increase the attack power of the weapon by 10%, which lasts for three hours! The current level is level 1."

"Huh?" Hearing the system's prompt sound, Bai Xiaofei felt that he had completely mastered these two skills, so he took the knife from Li Weiguo's hand and began to sharpen it directly.

Li Weiguo watched from the side when Bai Xiaofei started sharpening, and wanted to wait until he made a mistake before pointing it out. This would have a deeper impact, but the next moment he was surprised to find that Bai Xiaofei's sharpening action at this time was like a sharpening knife. Like a master who has been with the sword for many years, he looks clean and neat, and even looks like he is more proficient than himself.

In this way, under Teacher Li's surprised eyes, Bai Xiaofei completed the opening process that would take at least several hours in less than 10 minutes!
"Ms. Li, what do you think? I think this knife should be almost sharpened!" Bai Xiaofei said, picking up the sharpened knife and handing it to Li Weiguo.

Li Weiguo didn't speak, but just took the knife from Bai Xiaofei's hand, and then squinted one eye at the blade for a long time. He found that not only did the boy's movements flow smoothly, but the sharpened blade was similar to his own.

Li Weiguo put down the knife, looked at Bai Xiaofei and asked, "Have you learned how to sharpen a knife before?"

Of course, Bai Xiaofei couldn't say anything, "No, isn't this what you taught just now?" Li Weiguo would definitely not believe it, so he thought for a while and replied: "Well, my family is a chicken killer, and I often help , so I also learned a little about sharpening knives!"

"It's no wonder! Then your skill in sharpening knives is regarded as a master, and I will teach you how to chop vegetables now!" Teacher Li said with an original expression.

"There are many kinds of knife skills. Now I will teach you the basic knife skills. Potatoes are the cheapest and the best material for practicing knife skills." Li Weiguo said, picked up a potato, stretched out his left hand and said to him: "See No? Except for the thumb, all four fingers of the left hand should be bent. Don’t straighten them, otherwise the fingers will be cut. Then use the second joint of the finger to hold the knife body. When cutting, the left hand will slowly move back. The speed of retreat should be uniform, because this directly affects whether the potato shreds you cut out are even or not. Also, when holding the knife in your left hand, just use the knife body to withstand the joint of your left hand, don’t care about anything, just keep cutting. .” After speaking, Li Weiguo began to cut.

He said while cutting: "When the knife is cutting vegetables, you should use the front end of the knife to cut, not like at home, use the middle of the blade to cut. We are chefs, so we must be professional. We must not only pursue quality, but also pursue quality. Speed, if you cut with the front end of the knife, you only need to lift your wrist a little bit. You don’t need to lift the whole knife like you use the middle of the knife, but this also needs to be sharp. If the knife It’s not sharp enough, so just a slight lift of the wrist won’t be able to cut potatoes at all.” Speaking of this, Li Weiguo also demonstrated it to Bai Xiaofei.

At this time, Li Weiguo's potatoes had been cut in half, and then he stopped and said: "When cutting a round thing like a potato into shreds, there is a little trick, that is, cut into slices first, and then cut into shreds. But it may be easy to cut at the beginning, because the front is small and the back is big, so the fingers of the left hand are easy to put, but at this time it will not work, because now the potatoes have become big in the front and the back is down, and the fingers of the left hand will be It becomes difficult to let go, and you need to do this at this time!"

Li Weiguo directly turned the half of the potato in his hand forward 90 degrees, and then continued: "At this time, you can turn the potato forward 90 degrees in this way, so that the cut of the half of the potato is facing down, so that it will be stable. , Your left hand does not need to use force at all, it can maintain its balance by itself, and when it is cut in half, turn it forward 90 degrees so that it can be cut directly."

After finishing speaking, Li Weiguo quickly cut all the potatoes into uniform slices, and then patted the neatly cut potato slices with his left hand to make them smooth, and then continued to cut. Not long after, the slices were as thin as hair Silky potato shreds appeared in front of Bai Xiaofei, and Bai Xiaofei also pinched a few with two fingers and looked at them in front of his eyes. They were indeed as thin as hair, worthy of being a master chef.

"Okay, now it's your turn!" Li Weiguo said as he handed over the knife in his hand.

"Drip! The player has learned the life profession--cook skills: basic knife skills, increase the attack power of knife weapons by 10%! The current level is level 1."

(End of this chapter)