I spread fantasy ingredients to the whole world!

In the video, Zhou Fan washes the potatoes very carefully and meticulously, not missing every pit on the potato skin.

Although pork potatoes look very round and smooth, much better than ordinary potatoes, potatoes are potatoes, and their unique appearance ensures that they cannot be as smooth as apples and tomatoes.

Therefore, cleaning is a very necessary process.

Zhou Fan's expression was surprisingly serious, and his eyes were always staring at the potatoes in his hands; just this attitude towards the ingredients made Tang Qichen's eyes light up.

"It did happen twice!"

"At least when it came to cooking, he paid full attention as a chef should and had no distracting thoughts!

Tang Qichen admired slightly, and Tang Bajun next to him nodded noncommittally. He thought of the incompetent son who sent the video to him again:"If Jiufeng had such an attitude towards food, he wouldn't be like this now!""

"……"

The chefs who were not cooking in the back kitchen of the restaurant all suppressed their laughter.

Tang Jiufeng is indeed such a person; when cooking, he needs others to help him cut it, so this boy can cook it, otherwise, he will not touch the ingredients. In this boy's words, some ingredients are very dirty, and he has Mysophobia

"Okay, all those who don’t cook, come here and watch carefully!"

Tang Bajun suddenly projected the video onto an LCD TV in the kitchen; this was originally used for monitoring and playing teaching videos.

Wash and peel!

Zhou Fan was in the second step of making French fries.

This time, a lot of People can better see the many details of the pork potato in his hand.

It is soft, softer than any potato they have ever seen on the market... The starch content is extremely abundant.

The water content is also very full.

Quite a few Starch juice flowed onto Zhou Fan's hands

"What kind of potato is this?"

"The starch content is too much, right? Yan

Guan said incredulously, and Tang Qichen also fell into thinking.

"It's not like the LB handmade potatoes from foreigners. I've bought those. They are soft and fragrant, but they are not suitable for our Chinese food. We need harder potatoes to taste better!"

"These potatoes are expensive, pretentious, and only suitable for certain dishes. For example, these French fries are particularly good!"

"And mashed potatoes and stuff!"

What Tang Qichen was talking about was, of course, the most expensive LaBonnotte potato in the world, the $500 variety.

"no the same!"

"Look at this potato, what are the lines inside?"

Tang Qichen was somewhat certain. He leaned in front of the TV and immediately saw the peeled pork and potatoes clearly; the red and white textures that looked like pork belly made his pupils, which did not have any presbyopia, shrink slightly.

"Five...pork belly?"

He turned to look at Tang Bajun and the others, and they were all dumbfounded.

Who would have thought that after peeling a soft, palm-sized potato, it would reveal the same texture as pork?

Don't say that. They, even Tang Jiufeng, who took the video, shook his hands. He was frightened by the potatoes that Zhou Fan had peeled.

At this time, Zhou Fan had already cleaned the skin of the pork and potatoes, washed it a little, and then peeled the palm-sized potatoes. The pork and potatoes were placed on the counter.

Whoops!

He took out yesterday's Chinese kitchen knife from the knife holder on the kitchen table. This action obviously made all the chefs present widen their eyes.

"Chinese kitchen knife!"

"I thought he was going to take that Santoku sword!"

"Me too!"

"Does he use a Chinese kitchen knife to cut potato strips?"

Yan Guan and Tang Bajun were discussing. The Santoku knife they talked about was a kitchen knife from Japan. It is a thin strip with a handle and a slightly curved blade. It is a little larger than a palm. It is a Japanese chef's adaptation of the Chinese kitchen knife. , a knife specially made for cutting fruits, vegetables, fish and meat.

However, it turns out that although the Santoku knife is fast and sharp for cutting fruits and vegetables, it is not as smooth as a Chinese kitchen knife for processing meat.

"This person can definitely cook Chinese food!"

"Western chefs will definitely not use Chinese kitchen knives to handle ingredients!"

This is the difference between Chinese chefs and foreign chefs.

Chinese chefs believe that there are no ingredients that cannot be handled with a Chinese kitchen knife... If there is, then use two!

Many times, when cooking Chinese food, no matter what the dish, one A kitchen knife can solve everything.

Cutting into pieces, disemboweling, scraping, carving, etc., a kitchen knife can rule the world.

Because the knife skills of Chinese chefs are at the pinnacle.

This is a basic strength that no country can match, and it is a necessary threshold for learning Chinese cuisine.

The career of a chef is the fastest time to improve your knife skills.

In foreign countries, it can only be described with a very vivid metaphor - poor students have too much equipment. What about boning knives, chef's knives, paring knives , and steak knives? , vegetable knives... There are various knives for processing various ingredients. It can be said that there is a dazzling array of knives.

Although Japan is not as outrageous as the West, it also has a lot of knives.

Wow! Wow!

In the video, Zhou Fan holds the kitchen knife in his hand and directly cuts it into the well. With four strokes, the potatoes were cut into rectangles.

Five washed potatoes were cut into shapes of exactly the same size.

All the cut parts were set aside, obviously reserved for other dishes; now For this French fries, you only need to use the 5 equally sized potato cubes on the table, which are perfectly sliced.

"You see, he has knife skills!"

"The 5 pieces of potatoes are cut into the same size and the cutting surface is flat (afad)! Tang

Qichen pointed at the five pieces of potatoes in the video, but the chef next to him suddenly let out a cry:"Master, that's not right!""

"how?"

Tang Qichen did not look back. Now that the old man is here, many disciples of Tang Bajun and Yan Guan are looking for opportunities to ask questions. After all, this is an excellent learning opportunity; it is not learning from Zhou Fan, but Tang Qichen's guidance.

This is comparable to Their master teaches many majors, and every detail and angle reflects the old man’s lifelong cooking experience.

How could such a learning opportunity be encountered so often?

Don’t hesitate to ask

"Why is he going to so much trouble!"

"Since he wants to cut it into square strips, oh, I understand……"

The guy himself laughed as he talked.

Yan Guan glared at his apprentice. Fortunately, this boy didn't continue talking, otherwise he and his master would have been scolded by Tang Qichen.

"Understood?"

"Yeah, I got it!"

"You want to ask, why is it so troublesome? Can't it just be done without washing the potatoes, just cut them into squares and then wash them?"

Tang Qichen saw through the doubts that his disciple wanted to ask at a glance. The disciple's face turned red, knowing that he had asked a stupid question.

"When cooking, don’t be afraid of trouble and don’t be in a hurry!"

"Although this person is from the dark cooking world, he is neither impatient nor impatient in his work, and he is very meticulous!"

"Any procedure that can enhance the deliciousness of the final dish is worth trying!"

"If you cut directly without washing, the solanine on the surface of the potato will penetrate into the potato. Although it will not produce toxic solanine, it will have a great impact on the taste. He washes it so carefully because he is afraid that when the kitchen knife cuts it, it will Penetrate in!"

"With just this one process, the taste is greatly improved!"

"Because the potatoes have to be placed after being cut, if there is even a trace of solanine, a chemical reaction will occur immediately, and the taste will definitely be greatly reduced!"

A lot of potatoes turn moldy and turn green because of the chemical reaction of solanine to form solanine, which is a toxic substance that can cause severe diarrhea in mild cases and may cause coma in severe cases. All the chefs present obviously know this truth.

"here we go!"

Tang Qichen suddenly let out a low drink. He watched Zhou Fan put the best part of the potatoes, the potato pieces, on the chopping board. He was calm, confident, and indescribably high-spirited.

This was different from before. When Zhou Fan went to the kitchen, he made a 180-degree turn.

Everyone felt this change.

The next second, the sound of the kitchen knife contacting the chopping board was heard.

Even if it was potato sticks, Zhou Fan Cut quickly

"The foundation is really solid!"

"The knife skills are definitely practiced!"

In the video, Zhou Fan didn't hesitate at all, and didn't pay much attention to the pork and potato pieces in his hands. Everything seemed to be flowing smoothly to him.

When cutting vegetables, he even closed his eyes tightly with some enjoyment.

He He cut the potato pieces quickly, raising and lowering the knife with his hand. The speed of cutting the knife was simply inhuman... A palm-sized potato piece turned into slices at a speed that was difficult to distinguish with the naked eye.

And the pork and potato slices were neatly stacked on top of each other. The back of Zhou Fan's hand was getting longer and longer as his hand retreated slightly and rhythmically.

The time was only a few breaths.

Nakiri Erina at the scene only saw a flash of silver light, and the potatoes on the chopping board The block didn't seem to change at all.

But Zhou Fan's movements didn't stop. His right hand kept rising and falling, very regularly, as if he was conducting an orchestra. The knife collided with the chopping board, and the sound was so sweet.

It was so strong!

It was even better than cutting shredded potatoes yesterday.

A few seconds later, what appeared in front of everyone were equal slices of potatoes.

At first glance, they looked no different from those cut by a machine. He cut the potato slices into pieces as thick as his fingers, and the white starchy juice was still retained in the slices. The tops are full of moist luster! (To read Baoshuang novels, go to Feilu Novel Network!) What’s even more exaggerated is that the bottoms of these potato slices seem to be connected together. With a knife... A long strip, not one piece fell off, and there was only a trace of connecting points. The lotus root was broken and the thread was connected!

This kind of knife skill, in the eyes of the four ladies in the restaurant, was already called a ghost, and it was the ultimate in knife skills.

But cutting into slices is actually only the third step. Step.

Below, are the cuts.

Of course, this is even more difficult for Zhou Fan.

Swish! Swish! Swish!

Countless silver lights flashed, and Zhou Fan's arm waved out a series of afterimages. In an instant, all the flaked pork The potato slices have all turned into long strips of exactly the same size, stacked up to fit perfectly, and they can also be piled into rectangular cubes of potatoes.

"Excellent knife skills!"

"The next step is to challenge Wensi!"

Wensi, this is the pinnacle of Chinese cooking knife skills; not to mention Tangjia, among the current time-honored Chinese brands, there are very few who can complete the real Wensi.

That is to cut a whole piece of tofu into a thread.

Yes. , a very thin thread that can go around the earth several times. Not to mention threading a needle and thread, it is no problem to stuff a dozen or so threads into it.

Bang!

At this time, Zhou Fan turned on the fire on the stove. From here, many people in Longzhen Restaurant Chef, I don’t understand something.

"Next step, shouldn’t it be soaked first?"

"Soak the starch off the potato strips just now?"

"Is he going to explode directly?"

"Soaking is wrong. There will be moisture in soaking, and won’t it become even harder to fry after a while?"

"There are watery potatoes fried out to meet!"

"Then just blow it up?"

"……"

A bunch of chefs were talking there.

No wonder they quarrel, because they are really not good at French fries. They are just using Chinese food theory to understand how to make crispy French fries in reality.

For those who have seen French fries, the process is different from Zhou Fan. Generally, after cutting, they are put directly into the frying pan.

But Zhou Fan obviously wasn't. He was adding air and water, and then heating it up

"Master, what are you doing?"

Yan Guan didn't quite understand, so he could only ask Tang Qichen on the side.

Fortunately, Tang Jiufeng from their Tang family in the video asked for them.

"Are you going to cook these potato chips?"

"No!

Zhou Fan shook his head:"It needs to be boiled!""

Blanching?

All the chefs here are familiar with this term!

Boiling and blanching are two completely different concepts.

Boiling means directly adding water to the ingredients and heating them over high heat.

Blanching means adding water to the food. After boiling, pick up another container and scald the ingredients with high water

"good idea! Tang

Qichen nodded:"The purpose of boiling French fries is to instantly melt the starch on the surface of the French fries, making the inside of the French fries softer, more moist, and taste sweeter... If you cook them directly, The potatoes are rotten!"

"If you soak it, the starch will be removed too slowly. If the water penetrates, it will only become more and more!"

"I see!"

A group of people all suddenly realized this. In fact, this is easy to understand, but many people here are not good at making French fries, so they can't get around this corner.

"Do all foreigners do this?"

"I've seen that in many fast food restaurants, it's not that troublesome. They just put oil in it and fry it!"

Yan Guan couldn't figure it out, but Tang Qichen knocked him

"Is there any difference between the food cooked by a fast food restaurant chef and the food you cook?"

"There are also great Western chefs in the West, and it’s not just fast food restaurants?"

"……"

Yan Guan chuckled. He had some cognitive bias and thought that French fries were only available in fast food restaurants.

But are there any high-end Western restaurants?

Tang Qichen didn't know, maybe there was, or maybe not, because Western chefs were different from Chinese chefs. They had very high requirements for ingredients and dishes, and they might... look down on French fries.

However, the Zhou Fan in front of him made Tang Qichen's expression become more solemn, and he even felt a hint of admiration in his heart.

A Chinese chef who is learning Western food, a snack that Western chefs may sneer at, he actually makes it with such gusto.

If Tang Qichen was a great Western chef, he would definitely be ashamed when he saw this scene.

In fact, Nakiri Erina in the restaurant had already changed her mind about French fries when she saw Zhou Fan cooking this simple dish so seriously. It turned out that a snack she didn't like at all could be made in a way that could So complicated?!

Soon, the air water boiled.

Zhou Fan poured the water into the clean porcelain bowl prepared nearby, and then put all the freshly cut potato strips into it.

Tsk!

The moment the potato chips were put into the porcelain bowl, a white light that caught everyone off guard, like an incandescent lamp, suddenly emerged from the bowl.

The waves are sparkling and the light is twinkling.

The dishes...are shining again.

No one at the scene or watching the video had time to react.

It wasn't until Zhou Fan picked up the glowing potato strips from the water that Tang Qichen changed his expression slightly and said,"The Chinese culinary world... is about to change!"

Scared! so serious?!

Yan Guan next to him was startled, and Tang Bajun's expression became extremely ugly.

Because he knew that Zhou Fan had completely mastered the method of luminous dishes, and he was stronger than them!

"We use extreme techniques and ingredients, and use the final seasoning to perfectly match a dish, so that the three of them are completely integrated, creating the possibility of radiance!"

"But this little guy in the dark cooking world only used his skills and the combination of ingredients to achieve a perfect fusion of luminous state!"

Tang Qichen sighed to himself, he didn't have the strength.

This requires an incomparable combination of skills and ingredients, and the use of cooking skills to do it.

This is really difficult for a chef; because all the people in the world The ingredients are all different. Even if the vegetables you grow in the same garden are different from two adjacent ones, how can you be sure that your skills will perfectly match theirs?

"How did you do it?"

Tang Qichen showed a look of horror for the first time after watching the video of Zhou Fan making French fries.

He didn't know at all that the ingredients in Zhou Fan's hands were fantasy-level and could perfectly suit a chef's taste— Skill!

There are still 26 monthly tickets left before 100, please beg me!!!

Second update, there are 3 more updates today!!!.