Author: round head and round belly

"So that's it."

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

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

Sui looked at him, feeling 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 the fungus I soaked."

Seeing Li Yi taking out a chopping board and starting to clean it, Sui suddenly asked: "I met Lao Gao two days ago, Gao Wenlin. He made a chicken bean curd, which tasted particularly good. He said he learned it from you. It's really

Fake?”

"real."

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

"ah?"

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

As soon as the words came out of his mouth, he realized that he had been deceived by Lao Gao, and immediately smiled and shook his head.

Turning back to find the camera, he smiled and cursed at the camera: "Old Gao is a big liar. I was almost deceived by you. Just wait, I will take care of you next time I drink."

After saying that, he looked at Li Yi again, a little puzzled: "That chicken bean curd dish is quite good, especially suitable for high-end catering. You sold the secret recipe for 40,000? It's a big loss, isn't it?"

“It’s not difficult for those who know how to do it, but it’s difficult for those who don’t know how to do it.”

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

Sui was stunned when he heard this, his smile disappeared, and then he praised seriously: "There is a pattern, but I am shallow."

While talking, Zhao Jinmai had already delivered the ingredients Li Yi wanted.

Putting the fungus aside, Li Yi placed the Nan Tofu on the chopping board, then took out a thin willow leaf knife from the knife box and cut off the hard skin on the upper, lower, left, right and front surfaces of the Nan Tofu, leaving only

The most tender inner core is removed.

Sui then quietly watched Li Yi's operations without speaking, with a trace of scrutiny in his eyes.

In fact, he has also tried shredding tofu and can do it.

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

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

Both of them were good at cooking and eating, but when they mentioned Li Yi, they all praised him, almost to the sky.

This made Sui Bian have a strong interest and curiosity in 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 speculation 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 Chao Gong is of a first-class level, and his knife skills are definitely no worse than Chao Gong.

So when Sui came to the restaurant, he directly ordered Tai Chi Fushou Soup, which is the most test of knife skills, wanting to see Li Yi's knife skills.

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

"Um?"

Seeing this knife, I casually frowned slightly, feeling a little confused.

Why did he cut at an angle?

Did he want to cut it diagonally?

Impossible?

Cutting is always done straight, there is no such thing as diagonal cutting.

Oblique cutting is generally only used when cutting celery, cabbage and other vegetables with relatively high fiber content. It can cut off the fiber while retaining more meat, making the ingredients more juicy.

Generally, people only use a diagonal knife to cut into sections. At most, when cutting meat, they use a diagonal knife to cut into slices, but that is also when cutting meat.

It is absolutely impossible to cut fresh tofu into slices as thick as a human hair with a diagonal knife.

No one in this world can do it!

However, just when Sui Bian was convinced, Li Yi took the plunge!

He wiped some water on both sides of the blade, and then made another diagonal cut along the break he had just made.

The thin blade sank into the tender tofu without any sound or obstruction.

Li Yi held the tofu at the break with one hand and held the knife with the other. He stabbed steadily and lightly, cutting into the tofu again and again, then pulled it out without any delay, and then cut in again.

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

This is the method of cutting meat with an oblique blade!

Li Yi is actually using the slanting blade technique to cut tofu slices!

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

Seeing his surprised expression, Liu Yifei on the side asked: "Teacher Sui Bian, is Brother Yi's swordsmanship okay?"

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

Sui stared at Li Yi's movements, not daring to blink, and his expression looked a little solemn.

If Li Yi really used a diagonal knife to slice the tofu into dragon whiskers, then he might really be called the strongest knife artist!

It is more than ten times more difficult to achieve the finished effect of a straight knife with an oblique 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 shredded potatoes as an example. Generally, a cooking apprentice can basically master the knife skills of a straight knife and cut them decently after a year and a half.

But if you want to use a diagonal knife to cut into the same slices and shreds, it is at least ten times more difficult.

And most importantly, it's simply not necessary.

You can also cut shreds with a straight knife, so why do you need to practice cutting with an oblique knife?

If an apprentice asked Sui Bian why he didn't use a diagonal knife to shred potatoes, Sui Bian would definitely say that he took off his pants and farted, which was unnecessary.

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

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

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

In this way, it will be easier to cut into small pieces and pieces when shredding.

Although most of the tofu slices can still be cut into shredded tofu, there will still be a certain proportion of small segments and minced pieces mixed in, making the overall visual sense less than perfect.

But cutting with a diagonal knife is different.

Cutting with a diagonal knife will cause the cut tofu slices to be affected by gravity. The tofu slices are stacked diagonally one on top of the other, just like falling dominoes, even and neat.

In this way, when shredding, the tofu slices can be cut into thin shreds to the greatest extent, and the ratio of small segments to minced pieces will be greatly reduced.

But just to get more shredded tofu, is it really necessary to use an oblique knife cutting method that is more than ten times more difficult?

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

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

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

The thin slices of tofu are stacked one after another, like a dragon drawn from playing cards on a card table.

Seeing this scene, Sui was completely shocked!

He actually used the diagonal cutting method to cut out the tofu slices!

4
Chapter completed!