food color system

In the short time of explaining the orders and instructions, the "selection of materials" link has been completed, and the next thing to compare is the attainment of sword skills.

In terms of knife skills, Zhao Han couldn't help Zhuo Yichen, so he could only watch and marvel at the side, and by the way, use his time to carefully select the remaining eight silk raw materials.

The use of knife skills in cooking can be divided into three categories: cutting, chopping, and chopping. Among them, the cutting method is the most delicate and complicated, and it can also show the superiority of the skill.Pushing and cutting with the horizontal knife is the most difficult of all knife techniques.It requires a heavy and sharp knife to be turned horizontally, and then push the dried tofu into extremely thin slices, and this is the first step in cutting the dried tofu.The success of this step depends not only on the strength and stability of the right hand when pushing the knife, but also on the cooperation of the palm of the left hand. The dried tofu is fixed on the chopping board by the pressure on the upper part of the left hand, and the pressure is small. , the dried tofu will slip under the thrust of the blade; if the pressure is too high, it will hinder the pushing of the blade, and it will not be possible to cut a complete and uniform square dry slice.

Zhuo Yichen took the selected dried tofu and placed it in the middle of the chopping board, spread the palm of his left hand flat, and pressed it on the top of the dried tofu, flipped it over with his right hand, so that the knife in his hand was level with the chopping board, and then pushed it slowly, with the blade tightly against him The lower edge of the palm of his left hand was cut in.

I saw the black blade of the Xuantie knife slid across his palm smoothly, very steadily and slowly, without any pause.

At this time, there was silence in the arena, and everyone stared with bated breath, their eyes following the movement of the black blade. Everyone invited by Tianyi Pavilion is an expert, so they naturally know how to appreciate sword skills. After this knife, are they top swordsmen? Then we can see the difference.

Zhuo Yun knew that his brother's sword skills were superb, but he still couldn't help worrying that he would cut his hand, because the blade was too close to his left palm, and it was so tightly attached that it made people jump in fear.

Born in a family of imperial chefs, he began to hone his knife skills under a strict and almost harsh tutor when other children were playing mud at the age of six or seven.At the beginning, there were countless wounds, large and small, on both hands.The worst time was when I practiced shredding hard with bare hands in the winter, and cut my index finger with a knife, and it was bloody immediately, and the wound was so deep that the bone was visible because the knife was used too fast and too fast.

After that, Zhuo Yichen was used to and numb to the cut, and the pain would probably not be worse than that time.Later, his sword skills gradually improved, and his injuries finally gradually decreased.It's just that his hands were already covered with scars, almost invisible, and he always used to wear gloves to cover them in front of people.Fortunately, after crossing, God gave him a pair of unscathed hands again!

Under the gazes of many eyes, Zhuo Yichen lived up to everyone's expectations and stably slashed across the whole square with the knife. When the sharp edge finally emerged from the other side of the dried tofu, Zhuo Yichen stopped the knife and Then remove the left hand.

I saw an extremely thin piece of dried tofu clinging to the shiny black black iron knife surface, perhaps thinner than paper.Moreover, it is almost glued to the knife surface, which shows that it is not only light and thin, but also the knife edge must be extremely flat and smooth.

The second-knife helper, who was amazed by the sight, could barely regain his senses. Zhao Han realized his assisting duties, and immediately stretched out his hands to carefully remove the thin slice from the blade and put it on a clean porcelain plate.The people below just remembered it at this moment, and they all praised: "Amazing!"

Afterwards, all the swordsmen didn't stop, and there was a flash of sword light on the ring, until Fang Gan was cut into a pile of thin square slices on the chopping board in front of everyone.

Even so, Zhuo Yichen did not do it perfectly. He cut the square into 38 pieces, and there are a few people who cut more than him, that is, the knife skills are more exquisite: No.4 cut 39 pieces were produced, 3 pieces of No.242, 45 pieces of No.[-], and [-] pieces were cut out of the most powerful one.

Zhuo Yichen couldn't help being amazed, you know, with modern cooking standards, as long as you can cut that small square into about 28 pieces, that's the level of a top celebrity chef.It seems that the assiduousness and refinement of the cooking skills of ancient swordsman is no less than that of modern people like him.

"In terms of sword skills, we are ranked fifth." Zhao Han reported the result seriously, with a little worry in his words.They have been compared to those experienced chefs in "selecting materials" before, and they are not top-notch in "knife skills", so can the final result of cooking be among the best among all swordsmen?

The spectators below were already excited and began to discuss the final result. Everyone was guessing who would win the championship.

After slicing, the next step is to shred the squares.The knife method used in this step is the most common one, just cut with a straight knife.

I saw the shiny blade jumping on the white square sheet, every time Zhuo Yichen's left hand moved back a little.That movement was so fast, from the perspective of the audience, the movement of his left hand was almost without a pause, just like this, it slid across the stacked square sheets continuously.The sharp blades were chasing his fingertips, but they were always missing.

In a short while, all the swordsmen in the arena finished shredding cleanly and neatly, and a small mountain of square-dried silk rose up on the chopping board in front of them.

Zhuo Yichen let out a long breath, and a thin layer of sweat had already oozed from his forehead and the tip of his nose.

It is hard to imagine how difficult it is to cut a piece of delicate square stem into such a fine shred.The chef must hold a sharp and heavy kitchen knife, slice first, and then shred. Each process must be done at one go at the fastest speed, without the slightest hesitation or pause in the middle. If you cut your own hand, it's relatively easy to cut off a whole piece of flesh with one knife.

People who don't know how to cook, when they see Fanggan cut as thin as a hair, they will think that it is made by slow carving with delicate knives.In fact, on the contrary, the more you cut such a soft thing, the more drastic it is.The heavier the knife, the faster the cutting speed, and the more complete and smooth the square dry incision will be.But to what extent it can be done depends on the swordsman's eyesight, wrist strength and calmness.

It's a pity that Zhuo Yichen's pile of dried silk is not the largest, because some chefs cut dried silk that is thinner than his, so when they are piled together, they can show a larger volume.

During this competition among swordsmen, Zhuo Yichen clearly realized that he was not the best person in every aspect of cooking, such as "selecting materials" and "knife skill". There are people outside the people, the masters of the folk, hidden dragons and crouching tigers.Fortunately, he actually had this psychological preparation before the competition.He never expects to win the top spot overnight, but calmly strives to be perfect in every place, and the final result is no longer important.

Zhuo Yichen relaxed his tense arms for a moment, and then dipped the cut shredded silk into a basin of clear water that had been prepared.The moment it touched the water, the thin dry silk that had been piled up suddenly drifted around. The dry silk was as white as jade and slender as hair, like a gorgeous firework blooming in the water.

Zhuo Yun stared intently at the bottom, and now a hanging heart finally let go.In fact, he had thought about it and mentioned it before, not letting his brother do it himself.But Zhuo Yichen couldn't agree.Not only Zhuo Yichen refused to agree, but any persistent swordsman would not agree.If there is no personal effort in any aspect of cooking, it is not the most satisfying cooking in the eyes of swordsmen.

From the moment his elder brother drew the sword, the cup of jade in Zhuo Yun's hand had been standing in mid-air, and now it was finally delivered to his lips, and he lowered his head slightly and took a sip.In the cup is the top-quality Tieguanyin, and a fresh fragrance goes straight to the heart and spleen.

The wonderful sword competition came to an end, the enthusiasm of the crowd continued unabated, and many people had already stood up and walked to the bottom of the ring, watching carefully, all looking forward to seeing how the top swordsmen complete the Jiusi The last cooking of the thin strands of soup.

Seeing that the swordsmen were all ready, Mr. Shao yelled in the direction of the back kitchen: "Serve the chicken soup!"

A row of maids walked up to the ring with casserole in their hands, put the chicken soup in each casserole on the stove in front of the swordsmen, and then retreated.

Shao Laodao: "The chicken soup used in this competition is in the hands of the chef of Tianyi Pavilion. The chicken soup comes from the same pot and is made from authentic old farm hens. It is delicious and fragrant. The other eight auxiliary ingredients have also been chopped and added. In the soup, there are eight flavors including shredded pork, shredded chicken breast, shredded winter bamboo shoots, shredded fungus, shredded mushrooms, shredded seaweed, shredded whitebait, and shredded gizzard liver. The soup ingredients in the casserole are exactly the same, so you can rest assured, just cook Technically, they are superior to each other."

If the chicken soup is cold, it will lose its original umami taste when it is reheated. Therefore, the second knives, as assistants, started a stove one after another to maintain the temperature of the casserole.The chef continued to prepare the pile of dried shredded shreds that had been cut.

Zhuo Yichen put an iron pot on it, filled it with water, and heated it up.When the water in the pot boiled, he poured the pile of dried silk into the pot, blanched it for a while, and immediately took it out with a colander.

Before the dried silk is put into the pot, it must be drained with boiling water to remove the earthy smell of beans in the dried silk.While removing the earthy smell, it is also necessary to retain the fresh bean fragrance. Therefore, every swordsman has his own skills and attention during the water passing time.

After Zhuo Yichen drained the dried silk to remove the fishy smell, he poured out all the boiling water in the pot, and asked Zhao Han to scoop out only a little clear chicken broth from the casserole and put it in the iron pot, then he drained the dried silk through the chicken soup and picked it up again, and Ask Zhao Han to throw away the chicken soup in the pot.

Zhao Han was distressed at the bottom of the dumped ingredients, and seeing that other people around hadn't dumped the chicken soup, she persuaded: "The more the soup, the more delicious it will be, why don't we keep it?"

Zhuo Yichen explained, "I don't cut as many dried shreds as they do, so I don't need so much chicken broth. Moreover, after the dried shreds are drained, soak some water and put them in the pot directly with the chicken broth to dilute the original ingredients in the soup. Umami. So I drain it in a small amount of chicken stock before adding it to the pot."

Zhao Han clapped his hands suddenly.

Zhuo Yichen may not be able to compare with experienced and seasoned famous chefs in other skills, but this serious, meticulous, cautious, sensitive and extremely perfect attitude is the most difficult thing for him to be surpassed by others.

All the chefs have already put the dried shredded rice into the casserole, and Er Dao is staring at the heat, which means that the competition has reached the final and most critical stage: Basi Fresh Chicken Soup.During the cooking process, if the fire is low, it is difficult for the umami flavor of the auxiliary ingredients and chicken soup to soak into the dried silk; while the fire will boil the dried silk, making it lose its tenderness and toughness.

The control of the heat is different from the modern way that Zhuo Yichen has long been used to, so this once became his weakness.Even though he is also a top swordsman, his control over the temperature of the fire is still a bit unclear in his heart, not to mention that all the top famous chefs are competing on the same stage today.He didn't have the upper hand in the first few sessions, and it was indeed a bit difficult to win the game back.

Precise control of the heat is one point, but what kind of auxiliary materials to choose and how to mix them into the soup are also crucial.Any slight changes in the ingredients will be subtly reflected in the taste of the dish.For the same dish, each chef makes different tastes, and this is the secret.

Zhuo Yichen has received many foreigners in modern times. They only know that Chinese dishes are very delicious, but they don't know anything about the cooking techniques.When they cook according to the recipe, they often prepare a precision balance. The recipe says "how many grams of sugar to add", so they weigh and add it according to the words, and it is exactly the same.But I don’t know that the changes in cooking are endless. It is also a chicken, whether the chicken is male or female, old or young, where it was born, how long it took to slaughter, etc., will have an impact on the final taste of cooking; Even in different seasons and moods, Chinese diners have different requirements for the taste of dishes.Therefore, this kind of recipe with such clear ingredients and condiments is a bit ridiculous in the eyes of experts.

When Zhuo Yichen's master taught him the art, he only used three words to summarize these dosages: "a little", "appropriate amount" and "a lot". In the process of making achievements, there will be differences.

In the case of the same raw materials and condiments, whether the fire can be properly controlled plays a decisive role in the final quality of the dishes.

Zhuo Yichen inevitably became nervous. Today is in ancient times, and he can't use the gas stove and induction cooker to finely control it.Exactly how to "play with fire" must have its own method.Fortunately, when he was serving as the food supervisor in the dining room of the inner city, an experienced old cook taught him how to control the heat.