You can't float in the kitchen without a knife. Although you can't kill dragons with a knife, you can't order rivers and lakes with one knife, but a kitchen knife can cut vegetables and let the family eat, drink and have fun and live a good life. Isn't this much happier than being stabbed in the Jianghu?

Of course, well-cut vegetables taste different from those cut indiscriminately. A good knife maker, the whole cooking process is a pleasure. Cutting vegetables seems to be a simple and boring job, and it is definitely not a mechanical exercise. When cutting vegetables, yin and yang should be coordinated, both rigid and flexible, and the priorities should be grasped, so as to finally achieve the unity of man and knife. Nothing in the world can be cut.

Orchid fencing, hemp fiber fencing, whole fish boneless, core (gas) removed ... China's extensive and profound catering culture, chefs have developed their swordsmanship to the extreme while pondering the taste.

In China cooking, knife work can be divided into ten categories: cutting, chopping, arranging, spinning, planing, patting and planing.

Knife work is one of the cooking skills, and its charm never fades. A series of legends are staged on a small chopping block.

Bian Xiao has compiled several dishes to test the chef's skill. Come and have a look.

No.5 crab powder lion head

Xieshitou

This is actually a veritable cutter head!

The meat of the lion's head was not chopped,

It's "cut"

First cut the pork with a flat knife, and then cut it into tiny diced meat with a straight knife! Extremely test the patience of the chef, because there is no word "chop" in the whole process!

No.4 boneless fish

In ancient times, there was a saying that a skillful craftsman can wield a knife, and the sound of separation of flesh and blood is in tune with music. The cow was separated from the meat when the knife moved.

This is an exaggeration.

But it's true that skinning fish bones doesn't hurt fish!

The whole fish is boneless, just like an expert in solving cattle. You need to know the structure of the ingredients like the back of your hand, so that you can accurately peel off the fish bones, leaving only a perfect "boneless fish".

Santaoya No.3

"The ultimate swordsmanship is like profound martial arts. Only when the skills are practiced skillfully can you hold a knife as you like. "

Speaking of the highest level of fencing, this "three sets of ducks" is inevitable.

The so-called three sets of ducks refer to duck, wild duck and pigeon. Put the three ingredients together, in order to achieve this goal, we must remove the bone and leave the shape.

The most testing moment for chefs and knives:

So these three sets of ducks need to be picked, knocked and cut to the extreme.

If the tip of the knife is slightly tilted, the skin will break and the whole dish will be declared a failure.

This dish takes an hour and a half to debone, and it requires the chef's great concentration and patience.

No.2 siwen tofu

Only the master who really practices swordsmanship,

In order to be comfortable on this soft tofu.

Slice first, then shred.

The whole process is done in one go, and there is no room for any mistakes.

The shredded bean curd is as thin as hair, and slowly faints in the water, just like China's landscape painting.

With shredded green pepper and shredded carrot, it becomes the classic dish of China's knife work peak-Sven Tofu.

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Hemp fiber radish is a traditional famous dish of Han nationality and belongs to Shandong cuisine. Cut radish with hemp fiber knife, with jellyfish and other main ingredients, cold or fried, delicious and unforgettable.

In the "Must Taste" program, Yin Chuan, a cooking major from Jinan Third Vocational College, performed the unique skill of blindfolded radish cutting.

Coconut shell flower knife emphasizes the accuracy and stability of knife work, but blindfolded, it is impossible to control dishes through vision. No wonder the chefs are a little nervous.

Cutting coconut shell radish should be uniform in thickness and quick in hand, which reflects the chef's technical accumulation for several years. Teacher Yin skillfully mixed the straight knife with the oblique knife, and cut the sour radish on both sides with a knife with a depth of about 2/3.

Chef Yin, who is serious and dedicated, held her breath and opened her eyes while cutting sour radish blindfolded.

Chef Yin said that kitchen knives are not only a tool for cooking, but also a symbol of their glory as chefs.

The unity of man and knife is the highest realm of knife skill.

Skilled chefs pursue not only the delicacy of food, but also a higher level of aesthetics in life. This "China Kung Fu" inherited and continued from the food culture deserves our admiration.

Chef Yin made us a hot and sour radish stir-fried with chopped radish with hemp fiber.