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

"So that's how it is."

Sui Bian nodded suddenly, and then sighed: "It's not easy to cut the fungus into dragon whiskers!"

Li Yi showed a smile: "Want to learn? Shall I teach you?"

Sui then looked at him, really moved for a moment.

But Li Yi didn't wait for him, he turned around and told Zhao Jinmai, "Go get a piece of southern tofu and my soaked fungus."

Seeing that Li Yi took out a chopping board and began to clean it, Sui suddenly asked: "I met Lao Gao two days ago, Gao Wenlin, he made a dish of chickpea curd, it tastes really good, he said he learned it from you, really fake?"

"real."

Li Yi glanced at him and asked with a smile: "He spent 40,000, do you think it's worth it?"

"ah?"

Sui was taken aback: "Only 40,000? He told me it cost 400,000."

As soon as the words came out of his mouth, he also realized that he had been deceived by Lao Gao, so he shook his head with a smile.

Turning around to find the camera, he smiled and cursed at the camera: "Old Gao is a big liar, I was almost cheated by you, just wait, I will deal with you better next time I drink."

After finishing speaking, he looked at Li Yi again, a little puzzled: "That chicken bean curd dish is a bit tricky, especially suitable for high-end dining. You sold the secret recipe for 40,000 yuan? It's a bit of a loss, isn't it?"

"It's not difficult for those who meet, but not for those who are difficult."

Li Yi didn't take it seriously, and then smiled and said: "Besides, if I sell it more expensive, then this dish will really be lost."

Sui Bian was taken aback when he heard the words, his smile disappeared, and then he praised seriously: "There is a pattern, it's because I'm shallow."

While speaking, Zhao Jinmai had already delivered the ingredients Li Yi asked for.

Putting the fungus aside first, Li Yi put the southern tofu on the chopping board, then took out a willow leaf thin knife from the knife box, and cut off the hard skin of the southern tofu, leaving only The most tender inner core is removed.

Sui watched Li Yi's operation quietly, without speaking, with a look of scrutiny in his eyes.

In fact, shredded tofu is used, and he has also tried it, and he can do it too.

He wanted to see how Li Yi's sword skills were.

Before coming here, he had contacted Lao Tang and Lao Gao.

Those two are masters who are good at cooking and eating, but when they mentioned this Li Yi, they all praised Li Yi, and they almost didn't praise it to the sky.

This caused Sui Bian to be very interested and curious about Li Yi, whom he had never met before.

He watched the video of Li Yi making fried rice before, and also watched some live broadcasts in the past two days.

Li Yi's incredible hype really left a deep impression on him.

But in terms of knife skills, Li Yi didn't show anything special.

For an excellent chef, knife skills are the most basic.

Li Yi's frying skills are of a first-class level, and his knife skills will definitely not be inferior to the frying skills.

So when Sui Bian came to the restaurant, he directly ordered Taiji Fushou Soup, which was the most test of knife skills, and wanted to see Li Yi's knife skills.

Li Yi didn't notice Sui Bian's scrutinizing eyes, he just casually trimmed the sides of the tofu neatly, and then cut the top of the tofu at an angle of 45°.

"Um?"

Seeing this knife, casually frowned slightly, a little puzzled.

Why did he cut it obliquely?

Does he want to cut diagonally?

impossible?

The shreds are always straight, never bevelled.

Oblique cutting is generally only used when cutting celery, cabbage and other vegetables with a lot of fiber. It can cut the fiber while retaining more meat and making the ingredients more juicy.

Generally, people will only use an oblique knife to cut sections, at most when cutting meat, use an oblique knife to cut slices, but that is also when cutting meat.

It is absolutely impossible to cut fresh and tender tofu with an oblique knife into strands as thick as a strand of hair.

No one in this world can do it!

However, just when Sui Bian was determined, Li Yi took the knife!

He wiped some water on both sides of the blade, and then made another oblique cut along the fracture that had been cut with the oblique knife just now.

The slender blade sank into the tender tofu without the slightest sound or blockage.

Li Yi pressed the tofu at the fracture with one hand, and held the knife with the other. He stably and lightly lowered the knife one after another, cutting into the tofu again and again with the inclined knife, and then pulled it out without muddling, and then cut in again.

Seeing Li Yi's operation, Sui's eyes widened instantly.

This is the knife method of oblique blade meat!

Li Yi was actually using the slanted blade to cut the tofu slices!

Because of Sui Bian's status as a food appraiser, several people present were paying attention to him.

Seeing his surprised expression, Liu Yifei who was on the side asked, "Teacher Sui Bian, is Brother Yi's saber technique okay?"

"I dare not say now, it depends on the final result."

Sui stared at Li Yi's movements without daring to blink his eyes, his expression looked a little dignified.

If Li Yi really sliced ​​the tofu into dragon whiskers with a slanted knife, then he might really be called the strongest knifeman!

It is more than ten times more difficult for an oblique knife to cut into the finished product of a straight knife.

The straight knife is the least difficult and the most convenient knife method. You only need to master the strength and go straight up and down to slice and shred.

Take potato shreds as an example. Generally, an apprentice who learns to cook can basically master the straight knife technique after learning for a year and a half, and cut them decently.

But if you want to cut the same slices and shreds with an oblique knife, the difficulty is at least ten times higher.

And most importantly, there is no need at all.

Straight knives can also shred, why practice oblique knife cutting?

If an apprentice asked Sui Bian why he didn't use an oblique knife to cut potato shreds, Sui Bian would definitely say that he took off his trousers and farted, which was unnecessary.

But if it were placed at this moment, Sui would not dare to say it.

Because from a theoretical point of view, the finished product will indeed be better if the shredded tofu is cut diagonally.

Because southern tofu is too tender, if it is cut with a straight knife, the cut pieces will easily collapse, and the bottom may fold together.

In this way, when shredding, it is easy to cut small pieces and minced pieces.

Although most tofu slices can still be cut into shredded tofu, there will still be a certain proportion of small pieces and pieces mixed in, and the overall visual sense cannot reach the extreme.

But oblique knife cutting is different.

The oblique cutting will make the cut tofu slices be affected by gravity, and they will be stacked one by one obliquely, just like toppled dominoes, even and neat.

In this way, when shredding, the tofu slices can also be shredded to the greatest extent, and the ratio of small pieces and minces will be greatly reduced.

But just to make more shredded tofu, use the oblique knife cutting method that is more than ten times more difficult. Is it really necessary?

At this time, Li Yi had already cut to the end of the tofu.

When he was one centimeter away from the end, he stopped, and then pulled out the piece of tofu at the end.

As he pulled the piece of tofu away, the tofu in the center seemed to lose its support, and collapsed on the chopping board one by one.

Thin slices of tofu are stacked one after another, like a dragon drawn from a poker table.

Seeing this scene, Sui was completely shocked!

He really used the oblique knife cutting method to cut out the tofu slices!

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