A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot Chapter 598

  Chapter 598 Upper Brain

   "I didn't press Xiao Ming's neck to force him to eat!"

  Li Yi made a joke, and then handed him a knife: "It's already here, don't be idle, Chef Lin, there are still so many people waiting to eat outside, let's hurry up."

   "It really doesn't look out at all!"

   Lin Yilun took the pick knife with a smile, and joked: "I just came here, and I didn't even drink my saliva, so I just started working directly?"

  Wu Lei heard it from the side, and hurriedly asked: "Mr. Lin, what do you want to drink? Mineral water? Iced Coke? Or tea? We have it all."

   "No, no, I'm not thirsty."

   Lin Yilun was just joking, but when he heard that there was tea, he added: "Then make me some tea! I like to drink something hot, I can't help it, I'm getting old."

  Laughing, he came to the side of the vegetable sink, washed his hands, and asked Li Yi: "Is there anything you need from me? Just tell me."

   "Cut the beef!"

  Li Yi glanced at Zeng Yi who was cutting meat on the cutting board beside him, and said something.

   Zeng Yi has been cutting for more than ten minutes, but he only cut out more than 20 slices of meat, which is enough to fill a plate.

  According to his speed, if he starts serving customers, he will have to wait until the end of time before he can eat.

"OK, no problem."

Lin Yilun came back after washing his hands, took a look at Zeng Yi who was carefully cutting the meat, and stepped forward to point out: "Don't cut vertically, it will be unstable, you should turn the knife sideways and cut it against the chopping board, and the cut will come out like this. The sliced ​​meat is very thin.”

   After speaking, he stepped forward to demonstrate to Zeng Yi.

  Seeing that he easily cut slices of meat with uniform thickness, Zeng Yi applauded and praised: "You are so professional, Brother Lun."

  Lin Yilun straightened up and said with a smile: "These are very basic cutting methods, try it, it's very useful."

   As he spoke, he gave up his position to Zeng Yi.

  Zeng Yi returned to the chopping board, holding a knife, imitating Lin Yilun, put the knife on the chopping board, pressed the beef with one hand, and cut against the chopping board.

   But he didn't find the right angle, and his hand was not very stable. He only cut in a little bit, and then he cut crookedly, and only cut out a strip of meat the width of his index finger.

  He took the beef away, put the meat strips aside, put the beef back, and cut it against the chopping board with a knife.

  However, the part where the meat strips had just been cut was of different thicknesses. As he was cutting, he found that the blade had strayed off, and the second half was cut into the back piece of the thickness of chopsticks.

   After two consecutive defeats, Zeng Yi was a little depressed: "This feels harder than cutting vertically!"

   As he said, he didn't believe in evil, and tried again, but cut out another strip of meat.

   "Hey! Forget it, I'll cut it vertically."

  He shook his head and picked up the beef.

  Cut vertically. Although he cuts slowly, he can still cut thin slices.

  He couldn't even cut a complete piece of meat when he cut it horizontally, which was a waste of beef.

  Looking at his clumsy movements, Lin Yilun also shook his head, but didn't say anything.

  Knife skills need a long time of practice. If you just get started, you will definitely not be able to cut so well.

  Suddenly, he thought of something, and looked back at Li Yi who was shaving his flesh in front of the desk thoughtfully.

  Just now he was still wondering, it is impossible for a professional chef like Li Yi not to know how to cut horizontally, but why didn't he teach Zeng Yi them?

  After seeing Zeng Yi's sliced ​​meat, he suddenly understood.

   Zeng Yi and the others are just the guests of the show, and they will only come for a few days.

   In the past few days, I have not been able to practice professional knife skills, and the show does not have so many ingredients to practice knife skills for the guests.

  Since this is the case, it is better to let Zeng Yi and the others cut slowly, as much as they can, and wait for Li Yi to finish his work before cutting the rest.

   To put it simply, Li Yi didn't expect them to cut many pieces of meat at all.

  After realizing this, Yilun Lin couldn't help but shook his head with a smile.

  He thought it was because Li Yi didn't know how to cut things across the board, so that he could teach him as a teacher, but he didn't know that he already knew he couldn't teach, so he didn't teach, saving trouble and speeding up the efficiency.

   From this point of view, it seems that they are more professional!

   He didn't correct Zeng Yi's knife skills anymore, he came to Li Yi's side, looked at the texture of the cut beef, and asked, "Is this freshly killed? It looks so fresh!"

   "It was killed in the morning."

  Li Yi held the boning knife and turned the beef that had shaved the tenderloin and belly in half a circle.

  Gripping the handle of the knife neither loose nor tight, he first cut down along the neck spine, and then cut the knife from the outside of the dragon, cutting off a whole piece of meat behind the cow's neck.

   "This beef shoulder is really good."

  Lin Yilun pointed to the piece of meat that Li Yi had cut, and smiled at the camera behind him: "This piece of meat is called Chuck in Western food, which means beef shoulder.

  In our Chinese food, this piece seems to be called Shangnao, right? Right? "

  He asked Li Yi.

"right."

  Li Yi responded casually, picked up his upper brain, and put it on the desk.

   Lin Yilun played the role of host in "Everyday Diet", so when facing the camera, he seemed very calm and even a little bit happy.

   "This piece of meat is suitable for stewing."

  He pointed to the beef shoulder and introduced it endlessly: "The meat of this part is relatively tender and has a relatively high fat content. It is very delicious for stewing, boiling, and marinating. It tastes very fragrant.

  In western food, there is a particularly famous dish in Faguo, called Beef Stew in Burgundy Red Wine. It is a dish in the Burgundy region of Faguo, which is stewed with beef shoulder.

  If we make beef stew with potatoes at home, it is also very delicious to stew with this piece of meat. "

   As he spoke, he asked Li Yi, "Li Yi, are you going to stew this piece of meat?"

  Li Yi looked back at the look of hope on his face, still shook his head, and said with a smile: "No, our menu today is shabu-shabu, so it must be shabu-shabu."

  Lin Yilun was taken aback for a moment when he heard the words, and then patted his forehead with a smile: "Oh! I forgot, today is the shabu-shabu group, haha!

right! This piece of meat is also delicious when boiled, it is very tender, especially this piece. "

   As he spoke, he pointed his finger at the top of the beef shoulder and explained: "This piece of meat is the most tender, and if the quality of the beef is good enough, there will be snow patterns here."

  While he was speaking, Li Yi had already cut open the upper third of the part along the grain with the blade, revealing a layer of fat meat covered with snow patterns.

   "Look! Am I right?"

   Lin Yilun pointed at the camera and posed like you know me, the show was full of effect.

  Li Yi watched him play tricks, smiled, and explained to the camera: "The upper brain can be divided into two parts, the neck kernel and the spoon kernel.

  The one with the snow pattern here is the neck kernel, also called Shangnaoxin.

  This is the part of the shoulder blade closest to the neck, and it is often exercised, so the meat is very chewy.

  But it has fat distribution, and the snow pattern is very clear, so it tastes very fragrant.

  The entire upper brain weighs about 8 kilograms, but the neck kernel is only 1 kilogram, so it is also one of the most expensive parts of Chaoshan beef, and it is in the same echelon as the chest and five-flowered toe. "

  Hearing what he said, Yilun Lin clapped his hands and nodded in agreement: "That's right! Professional enough!"

   Immediately, he asked a little curiously: "Is this division method the Chaoshan chef's division method?"

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  (end of this chapter)

Chapter end