Food: Random stalls, customers chase me all over the country

Chapter 456-Li Zhuang White Meat, This Knife Takes 20 Years of Skill
"Hello, Mr. Allen."

"My dear king, you called me. Are you ready to surprise those people?"

"Yes."

"That's great. How about setting the date for three days from now?"

"Okay, you arrange it."

"OK, OK, just tell me what ingredients you need to prepare. You can also come over anytime to familiarize yourself with the environment here. Do you need me to find someone to help you?"

"No, I'll bring it myself."

After the call ended, Wang Fan said to Chen Menglong and the others, "The time is set. Three days later."

Chen Menglong was excited: "Alright, this time I'm going to make these guys eat their tongues!"

Xue Feng suddenly raised his hand weakly: "Um... I have a question."

Everyone turned to look at him.

Xue Feng smiled awkwardly and whispered, "Although the menu has been decided, everyone's menus are basically all over the place, and there are also knife-cut dishes like Li Zhuang white meat. Can Brother Wang handle it alone?"

hiss……

After hearing his words, everyone gasped.

It seems like I really forgot about this just now?
I just thought that they could probably get together dishes from all over the place, but I forgot that this time only Wang Fan and Zhuo Qianqian would go, and at most Xue Feng could be sent along, and everyone else had their own things to do.

Chen Menglong said uncertainly, "In three days...should I be able to learn it?"

If it were someone else, that would definitely be nonsense, but after spending the past few days with Wang Fan, he had a subversive understanding of this young man's learning ability.

Wang Fan was eager to try it out, "How about giving it a try?"

"Try?"

"Let's go!"

Several people were already in the restaurant, and since they were all action-oriented, they went straight to the kitchen to give it a try.

Master Jia is a serious Sichuan cuisine chef, and Li Zhuang white meat is his specialty.

He picked up a piece of pork belly and said, "For this dish, the best meat is Erdao meat. In Sichuan, it's called Zuodun meat. It's the piece of meat between the hind leg and the buttocks. The whole pig only weighs four or five pounds. We don't have any here, so I'll use pork belly to demonstrate."

After turning on the gas stove and boiling water, Master Jia started cutting ginger slices and threw them directly into the pot. He also tied the green onions into sections and threw them into the pot.

"The meat must be put into the pot with hot water, and then add rice wine. Cooking wine evaporates too easily, and white wine has a strong taste, so rice wine is the most suitable."

"Use low heat to marinate the meat throughout the cooking process. Don't use high heat. Add a few Sichuan peppercorns and cook them together."

"Next, make the dipping sauce. Remove the seeds from the tsaoko, add cinnamon, bay leaves, star anise, cumin, soybean sauce, and brown sugar in a ratio of 3 to 1."

"You have to use single-headed purple garlic. The other garlic won't taste as good."

Master Jia fished out the meat and set it aside, continuing, "Actually, I'm not worried about these processes. Brother Wang's skills are definitely fine. What I'm most worried about is..."

Master Jia looked at Wang Fan and asked, "Do you have the knife skills?"

"Beef is cut horizontally and pork is cut vertically, but white meat is an exception. It must be sliced ​​horizontally. The key is to make the slices the size of the meat, so the most important thing for this dish is knife skills."

After saying that, he put the slightly cool meat on the chopping board, picked up the heavy kitchen knife beside him, trimmed the meat slightly, and then concentrated on slicing the meat.

Master Jia's movements were extremely gentle. Even though the kitchen knife was very heavy, he gave people a feeling of lifting a light weight. Thin slices of meat had already appeared on the back of the knife.

Chen Menglong exclaimed: "Master Jia has practiced knife skills for more than 20 years. It is a pleasure to watch him every time."

Chef Fang nodded. "There are definitely no more than five people in the country who can cook this well. Isn't this a bit too difficult for Brother Wang?" "It's indeed a bit difficult, but let him try it first. It's better not to discourage young people's enthusiasm. There are really not many young people who love cooking as much as he does."

Master Jia said to himself, "When slicing the meat, your hands must be steady. You must not move up or down at all. Even if the meat is not cut, it will be obviously uneven."

As soon as he finished speaking, he raised the kitchen knife in his hand and picked up a thin piece of meat that was slightly larger than his palm.

He picked up the chopsticks and hung the meat slices on the chopsticks like hanging clothes.

"Making this dish is like being a human being; you need patience, care, and love. Only in this way can you make the most delicious white meat."

From the moment Master Jia picked up the knife, Wang Fan stared at his every movement and detail without blinking.

His enhanced vision allowed him to see every detail.

His hands were also moving slightly, as if he was pushing the knife in accordance with Master Jia's rhythm.

It was not until the white meat was hanging on the chopsticks that he came back to his senses as if awakened from a dream.

"Great!"

Wang Fan praised sincerely.

Master Jia's lips curled up, feeling very pleased. "I'm sure you can cook meat. Why don't you try your knife skills first? Knife skills are something that needs to be cultivated over time. If you can't do it now, it's likely that you won't be able to do it in three days. Let's consider changing to another dish."

Wang Fan nodded and stepped forward to take the kitchen knife handed to him by Master Jia.

Standing next to the chopping board, he did not rush to slice the meat, but gently pressed his right hand on the pork belly.

Cooked meat will become firmer and you can clearly feel the firmness of the meat when you press it.

Wang Fan closed his eyes and slowly slid his fingers, scanning the structure of the pork into his mind.

The blessing of absolute control made his fingers extremely sensitive, and the softness and hardness of different parts of the pork could not escape his senses.

Wang Fan opened his eyes, took a deep breath, and then slowly exhaled, then adjusted himself to the most relaxed state.

When Master Jia saw his posture, he couldn't help but widen his eyes.

I thought to myself, “Fuck!”

Could this kid really be a genius?
Holding your breath can help you focus, but your best performance is when you are most relaxed.

This is the truth he realized in his fifth year of cutting.

This kid figured it out the first time he held a knife?!

Is it true genius or coincidence?

Master Jia held his breath for a moment.

The kitchen knife in Wang Fan's hand began to move, and its speed was even faster than that of Master Jia.

Chen Menglong frowned slightly, thinking, "Is this just impatience?" "Old Jia slices so slowly, how can you be so fast?" "Can this be cut properly?"
Xue Feng, Master Fang and others also held their breath, quietly waiting for Wang Fan to finish the first piece of meat.

"Shh..."

The blade scraped across the edge of the flesh, making a slight sound, and everyone's breathing was caught in their tracks.

Next comes the moment to witness the results. Did he succeed or fail?

There's a high probability that it failed, right?

I've never heard of anyone being able to cut white meat well right the first time. No matter how talented one is, one has to know a limit and needs to practice hard, right?

(End of this chapter)