Food: Taking the twins to kindergarten to be chefs

wow!

This is simply an amazing skill!

Lu Pengfei and Jiang Shuihan couldn't believe their eyes when they saw the scene before them, and they both had the same look of "This is something I can watch without paying".

They stared at the thin, light and translucent tofu shreds in the pot, and couldn't help feeling a sense of regret: "How could we be so lucky to have the chance to taste such delicious food?"

Sudden.

Jiang Shuihan exclaimed: "Oh, that's bad..."

Lu Pengfei asked with concern: "What's wrong?"

“I actually forgot to take the photo…”

Jiang Shuihan hurriedly turned on his camera, wanting to record this rare scene.

Their conversation broke the silence around them and also woke up Aunt Li and the others. They all gathered around, their eyes focused on the pot of shredded tofu, marveling at it and praising it endlessly.

"Oh my god, today really opened my eyes!" Aunt Li's eyes were as big as copper bells, and her face was full of unbelievable surprise: "I never thought that tofu could be cut so finely, just like hair! Chef Huang, I know you are good at cooking, but I didn't expect you to be so skilled that you can cut such tender tofu so finely. I really admire you... How do you say that idiom?"

She was at a loss for words and couldn't think of anything...

Lu Pengfei kindly reminded: "Prostrate yourself?"

What a wake-up call for those who are at a loss for words!

Aunt Li nodded in understanding: "Yes, yes, yes, I bow down to you!"

Aunt Lin couldn't hold back her excitement and interrupted, "Yes, yes, yes, Chef Huang's cooking skills are simply the cooking god in our garden! Especially his knife skills, he is so good at such a young age, I really don't know how he practiced it!"

Qian Guoxiang nodded repeatedly, his eyes full of admiration for Huang Jun's skills: "It's really amazing, it's really amazing!"

Jiang Shuihan couldn't wait any longer: "Chef Huang, can you cut it again? This time I will take a good picture and not miss any details."

"Yes, yes, such a scene is really rare, we must take a good photo and keep it as a souvenir."

Aunt Li and Aunt Lin took out their mobile phones in unison and pointed them at Huang Jun who was about to show off his knife skills again, ready to record this breathtaking scene and plan to share it on their Moments later so that everyone can see it.

Posting this status is not just for sharing, but also a way to show off - to show off the unique skills they witnessed with their own eyes, and Huang Jun's amazing knife skills.

Lu Pengfei is no exception.

He also took out his cell phone, pointed it at Huang Jun's movements, and prepared to take pictures.

You may not need to take photos of other dishes, but this Wensi tofu must be recorded.

This dish not only has a unique taste, but also has extremely high artistic value. Even people who don’t know much about food will be attracted by such videos and impressed by Huang Jun’s knife skills.

That's right.

He wanted to post it on his Weibo later to dazzle his Weibo followers...

Huang Jun didn't say much, but silently picked up the god-level kitchen knife and prepared to start cutting again.

After all, there were hundreds of people waiting to eat in the garden, and the amount of a piece of tofu was really insignificant for so many people and was far from enough to meet everyone's needs.

He smiled at the camera and said: "We can use the flat knife method to slice the rennet tofu horizontally from the middle, so that one piece of tofu becomes two pieces, and the height is naturally halved."

"The benefits of this are obvious: first, it reduces the difficulty of cutting, reducing the amplitude and force required for the knife to rise and fall, making it easier for the chef to cut the tofu evenly and finely."

"Secondly, lowering the height of the tofu blocks can effectively prevent the cut tofu from collapsing due to gravity, thus ensuring the beauty and integrity of the final product..."

As he spoke, he took the god-level kitchen knife, slowed down, and demonstrated.

Then he started cutting the tofu.

In order to take pictures, he deliberately slowed down the speed a little, but each cut was completed in an instant. During the whole cutting process, the knife was almost invisible. One could only see the bright blade rising and falling again and again, and the tofu slices that were cut still maintained their intact shape, as if they had never been touched.

He cut to the end in one breath, his hands didn't shake from beginning to end, and the strength and rhythm were controlled just right...

“Dudududu…”

With the brisk tapping of the kitchen knife and the chopping board, Huang Jun once again immersed himself in his world of knife skills…

Qian Guoxiang stared at Huang Jun intently, watching him cut the tofu shreds continuously. His movements were as smooth as flowing water without a trace of breathing, and his hands were as steady as Mount Tai without any trembling.

He couldn't help but reveal a smile on his face, and the admiration in his heart surged like a tide, almost overflowing.

Youth is indeed capital!

Looking at Huang Jun, he seemed to see the shadow of his youth. The persistence and passion for cooking still burns in his heart.

But we have to say that when he was Huang Jun's age, he had not yet reached Huang Jun's level of skills!

What a terrible future!
At this moment, Huang Jun gently put those thin tofu strips into the water. With a flick of his hand, the tofu strips in the basin slowly spread out. Each strand was as thin as a hair and floated gently on the water...

Jiang Shuihan adjusted the lens and used close-up shots to focus on the tofu shreds swaying in the water, recording their every dance in the water.

Under the camera, the delicacy and softness of the tofu shreds are magnified, and every detail is perfectly captured, making people seem to be able to feel their softness and agility.

While the tofu shreds were slowly softening in the water and needed to be soaked for a while, Huang Jun did not waste any time and immediately started cutting the side dishes.

He placed the stemmed mushrooms flat on the chopping board and began to slice the mushrooms with a flat knife, slicing them into slices as thin as cicada wings.

He smiled at the camera and said, "When cutting, try to make the slices as thin as possible so that the cut mushroom shreds can complement the tofu shreds and achieve the same thin shred effect."

"Dududu~"

As the familiar voice sounded...

Under his skillful hands, shiitake mushrooms, fresh bamboo shoots, Jinhua ham, cooked chicken breast and rapeseed leaves were all cut into extremely fine strips.

"Chef Huang, the water you ordered is boiling..." Qian Guoxiang, who was in charge of boiling the water, reminded with a smile.

"Okay, got it!"

Huang Jun responded, then gently poured a little cooking wine into the boiling pot and stirred it gently with a spoon to let the aroma of the wine and the water vapor intertwine.

When the water in the pot boiled again, he poured the chopped ham into the pot.

He explained to the camera: "When blanching, you should blanch the ham strips first, because the ham strips contain salt and are rich in a lot of umami substances. Through a short baptism of hot water, these delicious essences can be cleverly released and retained in the water, adding a base flavor to the subsequent blanching of ingredients. However, remember that the ham strips should not be boiled for a long time, and they can be fished out in about a minute."

After the ham shreds were quickly fished out, Huang Jun put the chicken breast shreds into the pot and blanch them lightly without any hesitation.

He continued: "These shredded chicken breasts come from cooked chicken breasts, which are already cooked. Blanching them now is mainly to allow the shredded meat to adapt to the heat and to clean off any debris that may remain when cutting. This process does not take too long, about half a minute is enough."

After taking out the shredded chicken breast, Huang Jun then processed the shredded mushrooms and bamboo shoots and poured them into boiling water.

He went on to say: "Unlike the shredded chicken breast that was simply heated up earlier, the shiitake mushrooms and bamboo shoots need to be blanched to remove their unique flavors. If the shiitake mushrooms are not blanched, they will retain a pungent flavor, which will affect the taste of the whole dish. Similarly, if the bamboo shoots are not blanched, their astringency will reduce the taste of the dish."

After blanching the mushrooms and bamboo shoots, Huang Jun quickly took a clean pot and placed it on the stove.

Turn on the heat and dry the pan.

Then, he picked up the clear chicken soup that he had carefully prepared yesterday, slowly poured it into the pot, adjusted the heat to medium-low, and let the soup base slowly heat up.

During this process, Huang Jun looked up at the camera lens and said with a confident smile: "This clear chicken soup should not be cooked over high heat, because a sudden increase in temperature may make the soup turbid, destroying the clear nature of the soup. On the contrary, slow cooking over low heat will not only allow the impurities in the chicken soup to gradually float up and form foam, but also completely remove them, making the chicken soup purer."

ten minutes later…

The chicken soup in the pot gradually heated up, and a layer of fine foam appeared on the surface.

Huang Jun patiently skimmed off the foam with a spoon until the soup in the pot became clear again.

As the chicken soup in the pot was almost boiling, the whole kitchen was filled with the unique flavor and aroma of the chicken soup.

"smell good!"

"Jiang Shuihan and the others' noses twitched involuntarily.

"What does this have to do with that? It will smell even better later!"

As Huang Jun spoke, he added a teaspoon of salt, half a teaspoon of sugar, and half a teaspoon of pepper into the pot and began to season it.

After seasoning, Huang Jun turned the heat to low and waited patiently for the chicken soup in the pot to gradually calm down.

When the soup was no longer boiling, he put shredded mushrooms, ham, winter bamboo shoots and chicken breast into the pot one by one.

After the ingredients are put into the pot, he uses the back of a spoon to gently push the hot soup, which drives the water flow to stir the ingredients evenly, allowing them to slowly blend in the chicken soup and release their respective flavors.

After the ingredients were stirred, Huang Jun picked up the starch water that he had prepared earlier and slowly poured it into the pot.

After pouring in the starch water, he gently turned it again with the back of the spoon so that the soup and starch water in the pot could be fully mixed and evenly blended together.

As he turned the pot, he said, "This dish is thickened with starch, but don't add too much or it will taste slimy. Just add a little bit to make the soup a little thicker so that the tofu shreds can float on the soup and won't sink to the bottom of the pot."

After the starch water was stirred, he gently poured the tofu shreds from the fine mesh sieve into the pot and continued to gently swirl the back of the spoon on the surface of the soup.

The slightly sticky chicken soup gently wraps the tofu shreds, causing them to slowly spread out in the pot and blend harmoniously with the side dishes added earlier.

Keep stirring for about a minute...

The tofu shreds in the pot fully absorbed the essence of the soup and were thoroughly seasoned. Then the previously cut rapeseed leaves were sprinkled into the pot and gently stirred... (End of this chapter)