[Comprehensive] Su Ying's Spirit of Eating Halberds

The deeds of Xiaodangjia were made into anime and movies a few years ago, and they were very popular for a while, but after that time passed, not many people remembered them. After all, they were ancient people more than 100 years ago, and the public's attention is always Will be attracted by more fresh things, and will not focus on them for a long time.

But the Su family is different. Who let them inherit the "Tianfu Cuisine Academy" founded by Xiaodangjia?The statue of the little master standing in the school always reminds them who is the original founder of this school.

Su Ying's father can be said to be an expert in the study of Xiaodangjia. He specially restored the growth process of Xiaodangjia bit by bit from the vast collection of classics.The materials in the hands of those screenwriters were also obtained from him.

Children from other families have heard stories about Cinderella, Thumbelina, and Snow White since they were young. But with such a father, Su Ying's bedtime stories have become knife fights, lobster fights, imperial cooking... …

These stories left an extremely deep impression on Su Ying's mind.

When it comes to sea bream cooking, she almost thinks of the "Real Sea Bream Continental Map" made by the young master back then like a conditioned reflex.

If she remembers correctly, it was a legendary kitchen utensils as a bet. In a swordsmanship duel in Guangdong, facing the four sea bream dishes made by the opponent with superb knife skills, Xiaodangjia unexpectedly only used A dish was prepared to deal with it.

That is the "Red Snapper Continental Map" made by gathering the essence of the four places.

It is a Beijing-style "Grilled Fish Wrapped with Scallion Cake", Shanghai-style "Sashimi Wrapped with Crab Roe", Sichuan-style "Kung Pao Fish Ding", and Guangdong-style "Fried Fish and Vegetable Diced in Oyster Sauce". Dishes with unique characteristics are placed in the corresponding positions according to the geographical location of the cuisine, and then paired with fish heads and tails to form a gorgeous Chinese map of sea bream dishes.

In this dish, you can taste different delicacies from all over the world, and the four flavors of dishes can also be eaten in a specific order to enhance the taste of each other.With just this one dish, Xiaodangjia was able to tie with the four dishes carefully prepared by the other party.

It's just as good as it gets, Su Ying naturally wouldn't cook this dish, and their test question this time is not the four dishes of sea bream.But this does not prevent her from getting some inspiration from the "Red Snapper Continental Map".

"almost."

Su Ying touched the surface of the sea bream. After taking out the sea bream that was placed in the ice-water mixture for a while, the temperature of the body surface has slowly risen.

"Are you finally going to start processing the sea bream?" Yishihui, who was standing on the side of the venue, stared at the two chefs in the center.

The sea bream they prepare is all the best "Akashi sea bream" caught at sunrise. Before going to the market, the sea bream is kept fresh with ice cubes, and it does not start to thaw until it is on the market.

By this time, the ingredients had been prepared, and the sea bream had been thawed to the point where it could be handled. The two of them were just right in terms of time allocation, and it could be said that they were evenly matched.

"Wait! What's going on!"

"That girl, why did you scrape off the extremely hard fish scales just by touching it?"

There was a sudden commotion in the auditorium, and I saw Su Ying rubbing her hands on the fish, and the real sea bream scales, which would make nicks even with a kitchen knife, flew off one by one.

Yishihui got closer, of course he could clearly see the steel wire between Su Ying's hands, and the magic-like scene was also brought about by this steel wire.

Steel wire scraping fish scales is generally used by experienced chefs and fishmongers by the sea. Although it is convenient, if the strength is not grasped well, it is easy to scratch the fish body when scraping scales.Seeing Su Ying's proficiency, Yishihui couldn't help but feel a burst of relief. Su Ying's hard training these days has not been in vain... The hardships of the Jixing Liao these days have not been in vain...

After scraping off the fish scales, Su Ying put the steel wire aside. Only then did the audience next to her understand how Su Ying had just removed the fish scales. Before they could slow down, Su Ying started to move again.

Picking up Chunyu with her right hand, and holding down the squid with clean scales with her left hand, Su Ying cut open the belly of the squid with a neat knife. The precise force is really amazing.Obviously there is only one kitchen knife, but the movements seem to be one after another, so fast that it is dazzling. First, use a large arc to deal with a large area, and then use the front part of the knife to target the fin and tail of the fish. Portion, just like that, the fish meat and fillets swirled and landed on a nearby plate.

"When dealing with ingredients, the biggest enemy is indecision."

This is what her father said to Su Ying when she was learning cooking, and she has always remembered this sentence.

The hesitation in the heart will affect the skill of the knife, and an excellent chef will evolve the knife into an instinct.Once you pick up the knife, you will let your instinct drive you, without thinking or hesitating, trust what you see at first sight, and use your intuition to make a decision.

The audience was completely dumbfounded. To be honest, many students present also knew Su Ying's technique. Isn't it just using a knife to handle fish!

It's just that they are far from Su Ying's level.

The perfect grasp of the strength and angle, as well as the intimate understanding of every inch of the structure of the sea bream, made Su Ying's speed much faster than ordinary people...

The most intuitive expression is that when Su Ying finished processing the snapper, Ye Shanliang, who was opposite her, hadn't even finished processing the fish scales!

You know, Ye Shanliang's speed is already very fast!

"It's a terrible knife skill..." Jiu Wo Zhaoji, who has been following this competition, can't help but admire in his heart. In terms of knife skills alone, Su Ying can't compare him, "Is it true that a famous teacher produces a good apprentice? "

After all, Su Ying received the most orthodox education in Chinese cuisine, and her knowledge of knife skills has reached the peak.As for the knife skills that Jiu Wo Zhaoji learned, half of them were learned from Yuan Yue's teacher, and the other half was slowly explored by himself.Now it seems that it is necessary for him to improve further.

I heard that Yuanyue Academy will send exchange students to Tianfu Cuisine Academy for exchange and study next year. Kuga Teruki has been thinking about whether to fight for this spot, but he has been hesitating...

It's not that he is reluctant to be the top ten, to be honest, he doesn't have much interest in the top ten, it's just a sign of his strength to him.What he is most worried about is that after he left, the Chinese Cuisine Research Association will lack a leader who can suppress the situation.

But after seeing this scene, he made up his mind, let's go there to have a look... After all, it is one of the most famous cooking schools in China, where he should be able to learn more Chinese cuisine, right?

As for the general's question...

Jiuga stared closely at the figure below, well, isn't this it?

He has decided!After that anyway!He wants to drag Su Ying into the Chinese Cuisine Research Association!

The author has something to say:

I have developed a strange habit of clicking on my own articles when I am bored, and reading them with gusto...

Is this really a disease?