delicious master

Chapter 44

The guests came and went in the morning, and the first pot of mutton soup bottomed out quickly.

After cleaning Tietong, Tang Xiaokang skillfully prepared the second pot.

Cantonese-style mutton soup is now the most popular in Dongjuli. Even if it is delicious salt-baked chicken and roasted pig's trotters, it is estimated that mutton soup will still be the best seller during this period of time.

The first pot is usually settled by regular customers and breakfast stall owners nearby, and the second pot is for those diners who come and go, and those who pass by.

It was close to 10:30, and the lunch time in Dongju had not officially started yet, and the people who had just had breakfast had already left one after another. The entire Dongju was empty again at this moment.

After tidying up the hall, Tang Xiaokang glanced at the sleeping wax gourd and came to the back kitchen.

I took out the huge fresh winter melon that I bought when I saw the winter melon a few days ago.

Because it has been kept in the refrigerator, it looks fresh now, but the taste is definitely not as refreshing as when I first bought it.

But in order not to waste ingredients, Tang Xiaokang felt that he could use this guy to practice knife skills.

Since he didn't learn cooking from the old man Tang Youwei, his knife skills have fallen behind for many years. Although the foundation is still there, he hasn't made much progress after all. It can only be said that he has not regressed too much.

Especially when he saw that the only active skill he possessed was knife skills, which was only a junior level, Tang Xiaokang felt that it was necessary for him to return to practice.

To be honest, Tang Xiaokang's knife skills are not bad, at least he can make raw meat when he is performing exceptionally well.

This is not an ordinary life, but one that can be recognized by the old man.

The slices are complete and the knife is neat. As a good-tasting raw meat, it must be at least as thin as a cicada's wing and cooked in water.

Just slide over the surface of boiling water to get it cooked. Only in this way can we keep the taste of raw meat as much as possible while eating it raw.

And the most important thing is, for the strict old man, it is the gap between each piece of raw meat.

According to the requirements of the old man, the gap between each piece of raw meat should not exceed three wires. That's right, you read that right, it's not three centimeters, three millimeters, but three wires...

With a gap of three hairs, this requirement is basically as close as the internal structure of a car engine.

For this reason, the old man also specially bought measuring tools.

In order to fulfill the old man's request, Tang Xiaokang had to train for half a year before he could barely achieve it.

In addition to being accurate and stable, the remaining requirement is speed.

Within 40 seconds, a whole fish is cooked as required. The live fish is fresh, but after the fish is shot to death, the delicious taste will be lost quickly. In front of the diners, completing a whole fish in 40 seconds is the minimum requirement.

It can be said without humility that the knife skills trained by the old man alone can kill at least 60.00% of the chefs on the market in seconds, and the remaining 40.00% are not in major restaurants, or else they are from various chefs like him. inheritance.

And there is still the last remaining group of people, who, after long-term training, practice makes perfect, and use their knife skills to the point of proficiency.

These people's knife skills are very terrifying, at least not comparable to those with half a bottle of wine like Tang Xiaokang.

Tang Xiaokang has confidence in his knife skills, but at the same time, he is also very aware that there are many masters in the world, which is why he is not different when he has only received a primary evaluation for his knife skills after years of hard training.

Not to mention anything else, just talking about his master Tang Youwei, Tang Xiaokang once watched him use a kitchen knife to emboss a coiled dragon on the Longevity Noodle.

Things that are difficult even for computers and machines appear quickly in the hands of the old man.

It was precisely that skill that stimulated Tang Xiaokang to not give up his knife skills training for several years. If he hadn't become busy in school later, Tang Xiaokang would probably continue to practice knife skills.

Take out the winter melon, this thing is not suitable for practicing basic knife skills such as slicing and dicing, but it is indeed very suitable for practicing carving.

Tang Xiaokang has a foundation in knife skills, so it is not a big problem to start practicing carving directly, at least after learning how to run, he starts to learn to fly.

Moreover, practicing engraving is a very important thing for Tang Xiaokang to improve his basic knife skills. The most important test of engraving is stability and accuracy.

These two are the most difficult things to learn from the basics of knife skills. Every chef will basically fail in the first and second steps of learning knife skills.

On the contrary, it is not difficult for everyone to be fast. After all, it makes perfect. When you can master the two key points of stability and accuracy, if you want to be fast, you only need to practice more.

But what to carve?

Zhang Wang pondered, practicing sculpture, you also need to have a pattern and template in mind, which has certain requirements for art skills.

Suddenly thinking of the winter melon that was still sleeping soundly in the hall, Tang Xiaokang looked at the winter melon in front of him and made a decision in his heart.

Holding the green-skinned wax gourd in his arms, he came to the yard with a kitchen knife in his hand.

The cold wind blew outside, making people feel a little bit freezing, and the cold wind blowing on their hands made them a little unsteady.

However, these were all specially made by Tang Xiaokang. The cruel environment can exercise a person's will, and it can also greatly improve his control.

After tightening his clothes, Tang Xiaokang sat in the yard and started practicing carving in the cold wind.

Unlike other masters who take out all kinds of special knives for carving, Tang Xiaokang strictly maintains the tradition of the Tang family, and everything is solved with kitchen knives.

Tang Xiaokang has a lot of knives. This is the habit of the Tang family. The old man Tang Youwei has collected a lot of kitchen knives, even pots and pans. Although his father Tang Qingbo is not good at cooking, it does not prevent him from collecting kitchen knives. In his office, there are at least hundreds of knives of various famous masters on display.

And Tang Xiaokang is no exception. Of course, he does not have the huge financial resources of his grandfather and father. The knives Tang Xiaokang collected are not that exaggerated, but there are nearly fifteen or six.

From domestic Yangjiang Shibazizuo, Zhang Xiaoquan, Wang Mazi, Qiao Wife, Deng Jiadao to foreign Zwilling, Botis, Kangbach, Lagotini...

All major well-known brands are included, but Tang Xiaokang always maintains two styles. He only buys two types of knives, a kitchen knife and a bone chopping knife, so he can practice carving things, and naturally only a kitchen knife is left.

(End of this chapter)