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

While speaking, Li Yi had already washed the Qinghai pepper.

After washing the Qinghai pepper, Li Yi didn't cut it. Instead, he put the pepper aside and asked Liao Wendong, "Can I borrow a knife?"

Shocked by Li Yi's chili analysis, Liao Wendong didn't say much, and directly ordered to the chef, "Go get a knife."

Soon, the chef took a mulberry knife he used and brought it to Li Yi.

After receiving the knife, Li Yi tested the blade and asked with a smile, "Can you bring me a whetstone? This knife has not been sharpened for three or four days, right?"

Hearing his question, the kitchen assistant was taken aback for a moment, and then his face turned red.

A chef's knife needs to be sharpened every day.

He did not sharpen the knife for three days.

Originally, he planned to sharpen all the knives today, but he didn't expect to meet Li Yi just in time, so he didn't have time.

When Liao Wendong saw the helper's embarrassing appearance, he suddenly burst into flames and cursed: "What are you doing to eat? You don't even sharpen your knives? Then why are you still a cook?"

"Master Liao, blame me for talking too much."

Li Yi said with a smile.

Liao Wendong scolded the chef in front of him, it was tantamount to beating a child in front of a guest, and the fault was that the guest was wrong.

Hearing his words, Liao Wendong also reacted, took back the last few words with an ugly face, and then scolded: "Why don't you take the millstone?"

The kitchen helper felt relieved, hurried to get a millstone, and brought it to Li Yi.

After receiving the millstone, Li Yi didn't say anything. He went to the vegetable sink, took a rag, folded it and put it on the desk, and then put the millstone on it.

Seeing his action, Liao Wendong's heart skipped a beat, and his disdain and doubts towards Li Yi were immediately dispelled.

Not to mention cooking skills, at least Li Yi knows how to sharpen knives.

Placing a rag under the whetstone is the basic operation for many chefs to sharpen their knives, in order to prevent the whetstone from sliding.

After placing the rag, Li Yi put the millstone on it, turned on the faucet, picked up some water, and wet the surface of the millstone.

After soaking the blade of the Mulberry Knife again, Li Yi held the Mulberry Knife tightly with both hands, placed the blade obliquely on the whetstone, and began to sharpen it.

His hands are stable, like a machine, pushing and pulling, the angle of the blade does not change in any way.

rustle! rustle!

The rhythmic sound of sharpening the knife seemed to have a charm, which attracted everyone's attention unconsciously.

For a moment, the entire back kitchen fell silent, and everyone followed the mulberry knife in his hand, one forward and one back, one advance and one retreat.

rustle! rustle!

Li Yi's calm expression and serious eyes seemed to have a special appeal.

The cooking helpers who were watching from behind all put away their joking expressions, and stared blankly at Li Yi's movement of sharpening his knife, as if they were watching something extraordinary.

Liao Wendong moved his shoulders unnaturally, not used to this kind of quiet kitchen.

He looked back at the kitchen staff, a little surprised.

These boys are usually more noisy than each other, but today they are fascinated by seeing how they sharpen their knives.

Don't they also grind themselves on weekdays?

Looking at Li Yi again in doubt, Liao Wendong observed Li Yi's movements and expressions, and gradually understood a little.

When Li Yi sharpened his knife, he wasn't like those boys who were fooling around, just sharpen it casually, and it would be fine if it worked.

He was very serious when sharpening the knife, like a swordsman about to go to a duel, all his mind was on the blade.

It was this kind of serious feeling that made those boys also infected, and they didn't dare to make mistakes for a while.

After realizing this, Liao Wendong glanced at those boys gloatingly, and secretly complained in his heart.

I usually ask you to be serious, and if you don’t listen, you are shocked now, right?

Withdrawing his gaze, he looked at Li Yi again, and his eyes became scrutinizing again.

No matter how beautiful the sharpening posture is, it has nothing to do with cooking skills.

After all, the chef still has to rely on his craftsmanship to speak. If the food is not delicious, everything is in vain.

Li Yi didn't care about the silence behind him, he was sharpening the blade carefully.

When he sharpened it for the first time, he could feel that the knife was usually very rough.

As a chef, you can perceive the change in the thickness of the blade.

He could feel that there were ribs on the blade. It was because he didn't hold it tightly when sharpening it horizontally. As a result, the areas of the blade were sharpened too hard, forming vertical lines.

On the surface, this may not be so obvious, but when cutting ingredients, it will cause the shape of the ingredients to be uneven.

Some materials that need to be built and shaped will be unstable and have a great impact.

This is a mulberry knife. The mulberry knife is used for slicing, so the blade must be flat and straight, which is the most basic requirement.

It stands to reason that the blade of this knife has been rubbed into such a virtue, and it can basically be regarded as a half scrapped state.

Unless you re-cut one side of the blade, it is more cost-effective to replace it with a new one.

But in Li Yi's hands, it can still be rescued.

First of all, what Li Yi has to do is to smooth out those vertical lines and make the Sang Dao straight.

This is a delicate job, and he needs to make fine adjustments according to the feeling of each stroke, so that the thickness of the blade can be gradually sharpened to become consistent.

After smoothing it with rough noodles, Li Yi held the blade with his thumb and forefinger and stroked it.

The feel from his fingertips told him that those vertical lines had been smoothed away.

Next, is sharpening.

This step is the simplest, you only need to control the strength and angle, and rub the edge of the blade to the required thickness and angle, and the blade will be rubbed.

After rubbing each side eighty times, Li Yi stopped.

Turning on the faucet, he put the mulberry knife under the faucet to rinse it, then shook the water and picked it up.

Trying the blade again with the belly of his thumb, the blade in Li Yi's hand reflected a cold light under the kitchen light.

"Okay."

Li Yi nodded in satisfaction, handed it back to the kitchen assistant, and smiled, "Try it?"

The cook happily took the knife, took a piece of old ginger from the vegetable basket, and started to cut it.

oh oh!

After two stabs, he couldn't help but whispered: "Damn!"

Picking up the sliced ​​old ginger, he handed it to the kitchen assistant behind him, and said excitedly, "Look! This knife is too fast!"

The help cooks took a look at the section, and there was a burst of exclamation.

The sliced ​​old ginger is very smooth, with almost no ginger shreds, and it even looks a bit like a sliced ​​apple.

"Bull beep!"

The chef handed the knife back to Li Yi excitedly, and gave him a thumbs up.

Smiling, Li Yi took the knife, washed it again, and rubbed some lard on the blade, then took the tenderloin, put it on the chopping board, and started cutting.

Experts will know if there is one as soon as they make a move.

As soon as Li Yi took the knife, Liao Wendong's expression became serious.

He almost didn't hesitate to cut the knife, just using the basic push and pull method, one push and one pull, the blade fell down, and the tenderloin was sliced ​​into thin slices.

Looking at the thickness of the tenderloin slices brought out by Li Yi's blade, Liao Wendong felt a little numb in his heart.

This thickness, if it is him who cuts it, it seems to be choking!

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