The bright moon and the empty courtyard are like water like a Chinese year

Chapter 184 Xi Hexian Goes to Xishan Hall to "Learn Art" (6)

Location: Inner Hall of Xishantang (Kitchen)
After a pause for a few seconds, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, continued to "teach" to the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) who were standing beside them, with serious expressions on their faces——

"The so-called knife work is the use of knives and related utensils"

"Embrace a variety of knife techniques and fingering techniques"

"The technology of processing cooking materials with different textures into various shapes suitable for cooking needs."

"As the saying goes: If a worker wants to do a good job, he must first sharpen his tools."

"The importance of kitchen knives has been recognized as early as in ancient China"

"According to the description in "The Story of Butchering Sheep": The husband's kitchen knife, the sharp tool used by the butcher for cutting"

"If the knife is not good and the cut is not straight, the freshness will not come out, the taste will not enter, and the wok will not be full of energy"

"The old master said: "If you don't cut right, you don't eat. "

"There are different types of kitchen knives."

"Pian knife, mulberry knife, civil and military knife, bone chopping knife, skin knife (duck knife), skin knife, carving knife, boning knife, chopping knife, pork knife, watermelon knife, etc."

"The slice knife is the main knife when we make meals, and it is mainly used for cutting vegetables."

"The mulberry knife originated from Haining, Zhejiang, and was once called "Yedao"

"But in the Qing Dynasty, because it violated the taboo of the name "Ye" of "Yehenala", it was renamed "Sang Dao".

"The mulberry knife is rectangular, thin, long and narrow."

"Usually black on top and white on the bottom, the most cut meat is used in daily life."

"It can be used to chop vegetables, but not to chop bones"

"Because the slit angle is extremely small, it is easy to get stuck on the wounded knife"

"Wenwu Dao is also called "Wenwu Dao" because of its clear steel and sharp blade, which can not only cut meat, but also cut bones.

"Because it does not need to change the knife from time to time, it is very popular among cooks."

"Bone cutting knife, as the name suggests, is used for cutting bones"

"The bone-cutting knife is thicker and thicker than the sliced ​​knife, and the cutting angle is also larger."

"In order to ensure that it does not collapse, the hardness will not be too high"

"Suitable for chopping bones and hard objects, not sharp but strong."

"However, heavy knives have no sharp edges, so don't cut your hands."

"When choosing, choose a strong handle type."

"Once the handle of the knife is loose, never use it again. When chopping, make sure that the bone is stable."

"The direction of force must coincide with the plane of the knife."

"In addition, there are two types of chopping knives: bone knives and Jiujiang knives."

"The bone knife is made of pure steel, thick and heavy, with a protruding belly and a blunt blade, purely for cutting bones."

"Don't look blunt, three knives can cut off the whole Jinhua ham (from the thick part)"

"The Jiujiang knife is also called the Jiujiang machete"

"This is because the shape of the knife is like Jiujiang, so it is called Jiujiang Scimitar.
"Jiujiang Knife is used to carve meat raw, with a big head and a thick back."

"Using it to slaughter seafood and meat is a good hand"

"The belly of the knife is slightly bulging, but it can pass through ordinary thin bones"

"For example, if you split a fish, you can cut through the middle bone with a single knife. There are whole steel ones and some steel clamped ones."

"As for the sliced ​​duck knife (sliced ​​skin knife), it is the BJ roast duck dish."

"The key point of this dish: [-]% is grilled, and [-]% is sliced."

"When slicing duck, put the heated whole roast duck flat on the board"

"First cut off the duck's head, then lightly hold the duck's neck with the left hand
"First cut the skin and meat of the front breast with one knife, and then cut into several thin slices.
"Then slice the upper right and left upper meat, and the slice is four or five dollars"

"Open the three prongs of the duck bone, and use the tip of the knife to pick a knife along the middle line of the breast bone to the right to separate the bone and flesh"

"Then you can turn the upper half of the breast to the right and slice it down sequentially, pass through the legs, and pick the legs until the end"

"And the leather knife is talking about the shrimp dumpling skin"

"It's not rolled out, it's shot out with a knife"

"The skinning blade is generally made of stainless steel"

"The handle of the knife is made of wood, the surface is smooth, and the edge of the knife is not good. It is a special knife for making shrimp dumpling skin"

"As for the equipment of carving knives, it should be practical, and there is no need to ask for more and more complicated ones"

"Common ones include large-shaped knives (also known as splitting knives), hand knives, V-shaped poking knives, U-shaped poking knives, engraving knives, gourd lantern pick ring knives, round hole poking knives, and ball digging knives"

"And various model knives (such as Fengwei model, Shoutao model, Fu character model, Xi character model) and so on"

"And the boning knife is also called the bone-crushing knife"

"Refers to the knife used to cut bones and cartilage in slaughter."

"Short blade, hard texture"

"Can be used both for cutting meat and as a skinning knife"

"As for the chopping knife, it looks a bit like a hatchet"

"When dividing a whole pig, the whole pig can be directly divided into two parts."

"As for the shape of pork knives is very different from ordinary kitchen knives."

"Its blade is curved."

"This is because pork is usually hung up when it is sold"

"If the blade is straight, it will not be able to bear the force well."

"And the curved blade is longer, and the "pull" is more efficient."

"Finally, when it comes to watermelon knives, there seems to be no rules on the shape"

"Because everyone knows it's used to chop watermelons."

"The blade is long, with one edge, no arc, and looks a bit like a ruler."

"The head is very round, there is no point, and the blade is slender."

"The blade is about a foot long and is mainly used for cutting watermelon or cutting huge fruits"

……

……

……

After a pause for a few seconds, Master Dai, the apprentice of Master Yao, the imperial chef of the late Qing Dynasty, continued to "teach" to the second Miss Song Jia (Ruoxi) and the third Miss Song Jia (Ruoxian) who were standing beside them, with serious expressions on their faces——

"A dish should be complete in color, flavor and shape"

"In addition to good taste, there is also a good appearance."

"This is the time for us to test our knife skills."

"Therefore, cutting vegetables is a technical job"

"So, according to different ingredients."

"We're going to choose a different knife."

"Knife, you understand now"

"But to know how to operate a knife, you must learn knife skills and fingering"

"If you know how to use the sword, you will naturally learn the superb sword skills."

"The texture of the raw material processed by the knife is different"

"Fingering can be summarized into four fingerings: continuous, intermittent, alternating, and exchanged"

"According to the angle of contact between the tool and the pier surface and the movement law of the tool"

"It can be roughly divided into cutting, slicing, chopping, splitting, splitting, arranging, spinning, gouging, clapping, cutting, etc."

"Each category is divided into many subcategories according to the running direction and different steps of the knife"

Chapter 180 Four (End)
Note: The ones with () are just to inform the readers of their respective identities.When reading, you can remove the name in () by yourself.

(End of this chapter)