Chapter 379: Oil-fried and crispy, Wensi Tofu
The huge kitchen was filled with smoke.
However, those who were really aroused by Nanzhi were all new young chefs or apprentices.
As for the older and more experienced chefs, they were not moved by Nanzhi’s words at all. They were all standing in the corner, not even bothering to glance in their direction.
For them, it doesn’t matter who wins or loses.
Even if Nazhi wins, it will not affect their view of Nazhi.
——Yes, it is precisely their group of middle-aged chefs with deep qualifications who are the most opposed to the recording of the variety show and the arrival of Nazhi.
Perhaps due to their age, they are less able to accept new things and instead just want stability.
Nanzhi's gaze swept across the corner at the other end of the kitchen.
She knows what those people think.
It's just that she doesn't care.
Everything is difficult at the beginning. As long as you have the support of this group of young chefs around you, what do you care about a group of old stubborns?
What's more...
No matter how good or bad your cooking skills are, when you come to her, you will only become a foil!
Nanzhi showed a mysterious smile, leaving others puzzled.
"What test questions do you want to choose?"
Nanzhi generously left the opportunity to others to ask questions.
Unexpectedly, the other party did not understand her good intentions at all, but thought she was looking down on herself.
Everyone clenched their fists and blushed:
“We are all professional chefs! How could we take advantage of you, an amateur!”
"That's right, we should let you go! What's the problem for you!"
"No matter what you say, we won't lose anyway!"
"Just say it. ! You can take any test!”
“…”
A group of middle school youths were shouting loudly.
Nanzhi didn't bother to argue with them:
"Then let's fry the double crisps."
The surroundings were silent.
Even the middle-aged chefs not far away finally couldn't help but cast a glance.
However, he snorted contemptuously and said:
"Grandstanding."
Their voices were not loud, which meant that the people present could hear them clearly.
But the audience in the live broadcast room didn’t quite understand:
[What’s wrong with the double crispy oil? Is this dish difficult? 】
[I checked and found out that this is a traditional Shandong dish. It is quite famous and is even mentioned in the "Suiyuan Food List". 】
[Isn’t it just fried duck gizzards and pork belly? It doesn't sound difficult, but it also requires knife skills. 】
【emmm, why don't you check some information and stop making a joke here. 】
[To be honest, the fried double crispy dish requires not only knife skills, but also the heat. It is a bit too difficult. 】
【Hahaha, no matter what else, I just like to see these guys shouting so loudly just now, and now they are quiet! It's best to be calm in front of my sister Zhi! 】
【Nanzhi has never made fried double crisp before, right? Don't talk too much first. 】
...
Double-crispy fried in oil is a long-standing traditional Shandong cuisine.
Yuan Mei, a scholar from the Qing Dynasty, gave this dish a very high evaluation in his book "Suiyuan Food List".
He said, "Wash the pork belly, take the very thick part, remove the upper and lower skin, use the center alone, cut into dice pieces, boil oil and stir-fry, add seasonings and stir-fry, make sure it is extremely crispy. This north Human law."
To put it simply, you need to remove the inner and outer tendons of the duck gizzard, leaving only two finger widths and a square inch. Move the knife 22 times in the air, and cut the cross flower knife on the curved arc. This is extremely challenging. Chef's knife skills.
The texture and fibers of duck gizzards and pork belly are very tough. They are instantly matured in boiling oil at nearly 200 degrees, then wrapped in gravy to absorb the juice. It is done in one go, and the whole process should not take more than 15 seconds.
Otherwise, one second less will make it raw, and one second longer will make it harder. The knife skills and heat must complement each other to give it a crisp taste.
“It’s too, too difficult, let’s change another dish.”
One of the young chefs whispered, sounding unconfident. After all, they were the ones who said that any test would be acceptable.
Nanzhi smiled silently:
"Then... Wensi Tofu?"
The young chefs finally breathed a sigh of relief.
Wensi Tofu is a Huaiyang dish and a must-learn knife skill for advanced chefs. It is extremely difficult.
In fact, to be honest, the level of these young chefs is not up to the level of making a qualified Wensi tofu, let alone the level of Huaiyang cuisine masters.
But after all, after practicing cutting tofu for so long, it would be no problem to at least compete with it.
In their opinion, Nanzhi is not necessarily much higher than them, maybe even worse!
"Okay! Wensi Tofu is Wensi Tofu!"
The most important thing in the kitchen of a big restaurant is ingredients.
After a roar, a pile of tofu was quickly delivered.
Nanzhi had already picked out the knife, weighed it, and found it quite handy.
Standing opposite her were three chefs.
Actually, this group of young chefs originally said that only one person would come forward, but it was only at Nanzhi’s insistence that three of them came forward.
Nanzhi’s original words were——
‘If one person loses and the next person has to come up, why don’t you all come together to save me from wasting time? ’
She even smiled when she said this.
But it made a group of young chefs so angry that they vomited blood!
Originally, they wanted to find a guy with second-rate knife skills to compete with Nazhi, so as to give Nazhi some face in front of the audience.
It’s fine now! The guy with the best knife skills must be sent out! You can never lose with this tone!
Nanzhi raised his eyebrows: "Shall we start?"
A group of young chefs shouted in unison: "Okay!"
The three young chefs sent out were the most talented and capable among everyone present, and their knife skills were higher than many old chefs.
After all, although young chefs are inexperienced, they have eyesight and physical strength that older chefs cannot match.
As for the Wensi tofu dish, they have practiced it many times, and they are very familiar with it -
First peel off the old skin on the surface of the tofu, and then cut it with a knife. Cut vertically.
This is a slice, and this slice should be as thin as paper.
After cutting, cut the tofu slices diagonally with a knife, let them "lie" down in a ladder shape, and then cut them into thin strips.
A piece of soft tofu usually requires at least 88 knives to be cut crosswise and 188 knives to cut vertically with a large knife. In a few minutes, a fragile piece of tofu becomes thousands of shredded tofu.
Put it in clear water, the roots will be clear, even in thickness, and as thin as hair. It must also be non-sticky and non-broken.
This skill seems simple, but in fact it is impossible to do it without three to five years of practice.
When cutting the knife, you must be careful and bold, and you must be calm and calm.
Looking at the actions of their companions, the young chefs all felt that they had gained five points of essence.
“Not bad, I’m in good condition today.”
“Keep your voice down, don’t disturb them.”
“I feel like I’m a sure winner, hehehe.”
"..."
They were all excited, and then looked at Nanzhi.
......Huh? Why didn't Nanzhi move?
I saw Nanzhi like a strict examiner, examining the opponent's movements and commenting briefly and concisely -
"The knife fell too slowly."
"So gentle?"
"You can't even see the texture."
"..."