I spread fantasy ingredients to the whole world!

In the video, Zhou Fan washed very seriously, it can be said that he was meticulous, and did not let go of every pit in the skin of the potato.

Although pork potatoes look round and smooth, much better than ordinary potatoes, potatoes are potatoes, and their unique appearance ensures that they cannot be as smooth as apples and tomatoes.

Therefore, cleaning is a very necessary process.

Zhou Fan's expression was surprisingly serious, and his eyes were also fixed on the potatoes in his hand; Just this attitude towards the ingredients made Tang Qichen's eyes light up.

"There are indeed those two strokes!"

"At least when it comes to cooking, he does what a chef should pay full attention and have no distractions!"

Tang Qichen sighed slightly, and Tang Bajun next to him nodded noncommittally, and in his mind he remembered the immature son who was currently sending a video to him: "If Jiufeng has this attitude towards ingredients, it will not be like this!" "

“......"

The chefs who didn't cook in the back of the restaurant all laughed there.

Tang Jiufeng is indeed such a person; Cooking needs others to help him cut it, this kid will do it, otherwise, he won't touch the ingredients, in the words of this kid, some ingredients are very dirty, he has cleanliness.

"Okay, come over if you don't cook, take a serious look!"

Tang Bajun suddenly projected the video onto an LCD TV in the back kitchen; This was originally used to monitor and play instructional videos at normal times.

Wash, peel!

Zhou Fan is in the second step of making fries.

At this time, many people can see many details of the pork potato in his hand.

Soft, softer than any potato they've ever seen on the market... The starch content is extremely sufficient.

Water is also particularly abundant.

A lot of starch juice flowed to Zhou Fan's hands.

"What kind of potato variety is this?"

"Isn't there too much starch?"

Yan Guan said a little incredulously, and Tang Qichen also fell into a thought.

"It's not like the foreigner's LB handmade potato, I bought that thing, soft is soft, fragrant but also fragrant, but not suitable for our Chinese food, we need harder potatoes to be delicious!"

"This potato is expensive and pretentious, and only suitable for a few specific dishes, such as this fries is particularly good!"

"And mashed potatoes or something!"

Tang Qichen said, of course, the world's most expensive LaBonnotte potato, the variety that is $500 a piece.

"It's different!"

"Look at this potato, what are the patterns in it?"

Tang Qichen was a little sure, leaned in front of the TV, and immediately saw the peeled pork potatoes clearly; The red and white texture of the pork belly made him shrink slightly without any old flower pupils.

"Five... Pork? "

He turned his head to look at Tang Bajun and several people, and they were all dumbfounded.

Who 203 would have thought that a potato with a soft palm, after peeling, revealed the same lines as pork?

Don't talk about them, even Tang Jiufeng, who shot the video, shook his hand, and he was frightened by the potatoes that Zhou Fan peeled.

At this time, Zhou Fan had already cleaned the skin of the pork potatoes, cleaned it a little, and put the slap-sized pork potatoes on the table.

Swish!

He took out yesterday's Chinese kitchen knife from the kitchen counter knife holder, and this action obviously made the eyes of all the chefs present widen.

"Chinese kitchen knife!"

"I thought he would take that Sandok knife!"

"Me too!"

"Does he cut potato strips with a Chinese kitchen knife?"

Yan Guan and Tang Bajun discussed that the Sande knife in their mouth is a kitchen knife from Japan, with a thin handle and a slightly curved blade, which is a little larger than the palm block, which is a knife made by Japanese chefs on the basis of Chinese kitchen knives specifically for cutting vegetables, vegetables, fish and meat.

However, it turns out that although the Sande knife cuts fruits and vegetables quickly and sharply, the handling of meat is actually not as smooth as the Chinese kitchen knife.

"This person must be able to cook Chinese food!"

"Western chefs, they definitely don't use Chinese kitchen knives to handle ingredients!"

This is the difference between Chinese chefs and foreign chefs.

Chef Huaxia believes that there are no ingredients, which cannot be handled by a Chinese kitchen knife... If there is, then two!

Many times, making Chinese food, no matter what the dish, a kitchen knife can solve everything.

Cut into chunks, cut the abdomen, scrape scales, carvings, etc., a kitchen knife beats the world.

Because of the knife skills of Chinese chefs, they are at the pinnacle.

This is a basic strength that no country can match, and it is a necessary threshold for learning Chinese cuisine.

The career of helping a chef is the fastest time to improve your knife skills.

And abroad, it can only be described by a very figurative metaphor - poor students, a lot of equipment.

What deboning knives, chef's knives, paring knives, steak knives, vegetable knives... There are various ingredients with processing knives, which can be described as dazzling.

Although Japan is not as outrageous as the West, there are many knives.

Wow! Wow!

In the video, Zhou Fan pinched the kitchen knife in his hand, directly cut the potatoes into rectangles.

Five washed potatoes, cut into exactly the same size shapes.

The cut parts were all skimmed aside, apparently reserved for other dishes; For this fries at the moment, you only need to use these 5 potato cubes on the table that are the same size and sliced extremely flat.

"See, he has a knife work!"

"5 potatoes cut to the same size and the cut (afad) side is flat!"

Tang Qichen pointed to the five potatoes in the video, but the chef next to him suddenly snorted: "Master, it's not right!" "

"How?"

Tang Qichen did not look back, now that the old man was here, many Tang Bajun and Yan Guan's apprentices were looking for opportunities to ask questions, after all, this was an excellent learning opportunity; It was not to learn from Zhou Fan, but Tang Qichen's guidance.

This is much more professional than what their master teaches, and any detail and angle is the cooking experience of the old man's life.

Where can such learning opportunities be encountered?

Don't hold your breath and hurry to ask.

"Why should he bother so much!"

"Since he's going to cut into square strips, oh, I see..."

The guy laughed as he said it himself.

Yan Guan glared at his apprentice, thanks to this kid did not continue, otherwise he would definitely have to be scolded by Tang Qichen together with him, the master.

"Understood?"

"Well, got it!"

"You want to ask, why is it so troublesome; Directly the potatoes are not washed, cut into squares and then washed? "

Tang Qichen saw through the doubts that the apprentice Sun wanted to ask at a glance, and the apprentice Sun's face turned red, knowing that he had asked a stupid question.

"Don't be afraid of trouble, don't be in a hurry!"

"Although this person is from the dark cooking world, he is not in a hurry and is very delicate!"

"Anything that can enhance the deliciousness of the final dish is worth trying!"

"If you don't wash and cut it directly, the solanine on the surface of the potato will penetrate into the potato, although it will not produce toxic solanine, but it has a great impact on the taste; He washed so carefully, he was afraid that when the kitchen knife cut it, it would penetrate in! "

"Just this process, the taste improvement is great!"

"Because the potatoes have to be placed after cutting, if there is a trace of solanine, a chemical reaction will occur immediately, and the taste will definitely be greatly reduced!"

A lot of potatoes are moldy and green, that is, solanine reacts chemically to produce solanine, which is a toxic substance, mild severe diarrhea, heavy may be comatose, all the cooks present, obviously know this truth.

"Here we go!"

Tang Qichen suddenly drank low, and he watched Zhou Fan put the best part of the potatoes, that is, the potato cubes, on the board.

Calm, confident, the whole person has an indescribable look.

This is the same as Zhou Fan, who went down to the kitchen before, it was simply a 180-degree turn.

Everyone felt the change.

In the next second, the sound of the kitchen knife making contact with the cutting board came out.

Even if it was potato strips, Zhou Fan cut it quickly.

"The foundation is really solid!"

"The knife skill is definitely practiced!"

In the video, Zhou Fan did not have a trace of hesitation, and his eyes did not observe the pork potato cubes in his hand, everything was like moving clouds and flowing water to him.

When chopping vegetables, he even closed his eyes with some enjoyment.

He quickly cut the potato cubes, his hand rose and fell, and the speed of the knife was almost non-human... A palm-sized chunk of potato, at a speed that is indistinguishable to the naked eye, turns into a piece of flakes.

Moreover, the pork potato slices were neatly stacked behind Zhou Fan's hand, and as his hand retreated slightly rhythmically, it became longer and longer.

Time, only in a few breaths.

Rina Eijiri, who was at the scene, only saw a flash of silver light, and the potato chunks on the board did not seem to change in the slightest.

But Zhou Fan's movements did not stop, his right hand constantly rose and fell up and down, very regular, as if he was conducting an orchestra, the knife collided with the board, and the sound was so pleasant.

Too strong!

Even stronger than yesterday by cutting shredded potatoes.

A few seconds later, everyone was presented with equal pieces of potato chips.

At a glance, it is no different from machine cutting.

This potato slice by him to the thickness of his fingers, white starch juice, still retained on top, full of moist luster! (Read violent novels, just go to Feilu Fiction Network!) ）

What is even more exaggerated is that the bottom of these potato chips seems to be connected together, and they are copied with a knife... The hula was pulled into a long strip, not a piece of dropping, the point of connection, only a hint.

Break the silk connection!

This kind of knife work, in the eyes of the four women of the restaurant, is already a ghostly axe, and it is the ultimate knife work.

But cutting into slices is actually only the third step.

Below, is the cut strip.

Of course, this is even more difficult for Zhou Fan.

Swish! Swish! Swish!

Countless silver lights flickered, Zhou Fan's arm waved out one after another afterimages, and in an instant, all the flaky pork potato slices had all turned into long strips of exactly the same size, stacked tightly together, and could also be piled up into cubes of potato pieces.

"A heavy knife worker!"

"The next step can challenge Wensi!"

Wen Si, this is the pinnacle of Chinese cooking knife work; Not to mention the Tang family, among the current time-honored Chinese brands, there are few who can complete the real literary thinking.

That's a whole piece of tofu, cut into a line.

Yes, an extremely thin thread that can circle the earth several times, not to mention threading needles, it is no problem to stuff 10 or so into it.

Snap!

At this time, Zhou Fan turned on the fire of the stove, and from here, many chefs of Longzhen Restaurant couldn't understand it.

"Next, shouldn't you soak first?"

"Soak the starch off the potato sticks just now?"

"Is he going to blow it up directly?"

"It's not right to soak, there will be water in the soaking, won't it be even harder to fry after a while?"

"There are water potatoes fried out to meet!"

"Then just blow it up?"

“......"

A bunch of cooks were talking there.

No wonder they quarrel, because French fries, they are really not good at it, they just use Chinese food theory to understand how to make crispy fries in reality.

And some have seen French fries, the process is also different from Zhou Fan, generally after cutting, it is directly put into the oil pan.

But Zhou Fan was obviously not, he was adding air and water, and then boiling it.

"Master, what is this for?"

Yan Guan didn't quite understand, so he could only ask Tang Qichen on the side.

Fortunately, Tang Jiufeng of their Tang family in the video asked for them.

"Are you going to cook this potato strips?"

"Nope!"

Zhou Fan shook his head: "Need to be boiled!" "

Blanching?

This term is familiar to all the chefs here!

Boiling and blanching, these are two completely different concepts.

To boil, add water directly to the ingredients and heat them over high heat.

Blanching, on the other hand, is to boil the water, set up a new container, and boil the ingredients at a high temperature with water.

"Good way!"

Tang Qichen nodded: "The purpose of boiling fries should be to melt the starch on the surface of the fries instantly, so that the inside of the fries becomes soft, moist, and sweeter to eat... If you cook it directly, the potatoes will rot! "

"And if you soak, the starch is too slow, and the water penetrates into it, and it will only increase!"

"So it is!"

A group of people all had a sudden realization, in fact, this is very easy to understand, but many people here are not good at making fries, so they can't get around this bend.

"Do foreigners do this?"

"I see a lot of fast food restaurants, it's not so troublesome, I just put oil and fry it!"

Yan Guan couldn't figure it out, but Tang Qichen knocked him.

"Is there any difference between the dishes made by the chef at the fast food restaurant and the dishes you make?"

"There are also great Western chefs in the West, and not only fast food restaurants?"

“......"

Yan Guan smiled, he had some cognitive bias, he only thought that fries were only available in fast food restaurants.

But are there high-end western restaurants?

Tang Qichen doesn't know, there may or may not be, because Western chefs are different from Chinese chefs, they have high requirements for ingredients and dishes, maybe... Look down on fries.

However, the Zhou Fan in front of him made Tang Qichen's expression more and more solemn, and even, there was nothing but a trace of impressing emotion in his heart.

A Chinese chef learning Western food, a snack that Western cooks may scoff at, he actually makes so much relish.

If Tang Qichen was a powerful Western chef, he would definitely be ashamed when he saw this scene.

In fact, Erina, who was in the restaurant, had already changed his inner opinion of fries a little when he saw Zhou Fan doing this simple dish so seriously; It turns out that a snack that she can't look at at all, can be so complicated?!

Soon, the air water boiled.

Zhou Fan poured water into the clean porcelain bowl prepared next to him, and then put all the freshly cut potato strips in.

Whoosh!

At the moment when the potato strips were put into the porcelain bowl, a white light that caught everyone off guard, like an incandescent lamp, suddenly emerged from the bowl.

Sparkling, shimmering.

Dishes... Glow again.

Suddenly, the scene and everyone watching the video did not have time to react.

It wasn't until Zhou Fan scooped up the glowing potato strips from the water that Tang Qichen changed his color slightly: "Huaxia's culinary world... It's about to change! "

Scare!

So serious?!

Yan Guan next to him was startled, and Tang Bajun's face became extremely ugly.

Because he knew that Zhou Fan had thoroughly mastered the method of luminous dishes, moreover, he was stronger than them!

"We use extreme techniques and ingredients, through the final seasoning, to match a dish perfectly, let the three of them completely fuse, and produce the possibility of luminescence!"

"But this little guy in the dark culinary world, he only used the combination of skills and ingredients to achieve a glowing state of perfect integration!"

Tang Qichen sighed to himself, he didn't have this strength.

This requires an incomparable fit between skills and ingredients, and the perception of cooking can be achieved.

This is too difficult for a chef; Because all the ingredients in the world are different, even if you grow a garden of vegetables, the next two are different, how can you be sure that your skills can perfectly match them?

"How did you do it?"

Tang Qichen watched the video of Zhou Fan making fries, and for the first time showed a shocked expression.

He didn't know at all that the ingredients in Zhou Fan's hands were fantasy-level, and it could perfectly match a chef's skills!

There are 26 more to 100 monthly passes, kneel and beg!!

The second change, and today there are 3 more!!。