The beauty of Chinese cuisine lies in the "color, fragrance, smell and shape".

The three elements of "color, fragrance and taste" are well known. Although they are very important, "shape" and "instrument" are equally important.

The so-called "shape" means that the dishes are stylish and stylish, the dishes are clean and stylish, and the overall arrangement is neat, which looks very appetizing, beautiful, romantic and tasteful.

Just like the Lizhuang white meat dish that Jiang Yu is making, sliced ​​meat is one of the highly technical and highly demanding processes, and it is also the key to the Lizhuang white meat being made into a dish. It is very difficult for a chef who does not have a very skillful and superb knife skills to produce slices that meet the requirements.

The sliced ​​meat slices do not meet the requirements, not only will there be differences in taste, but they will not have the beauty of "shape" in the "color, fragrance, and shape".

At this moment, the kitchen of Dining Room No. 7 was silent, and vaguely, only the laughter of the students queuing up to make meals in the canteen on the first floor could be heard.

Perhaps because the distance is too far, the sound is looming, which makes the kitchen appear quieter.

Everything that happened outside the world did not affect Jiang Yu, who was currently in a very concentrated manner.

He carefully held his breath, stared at the piece of meat pressed by his left hand with his eyes, and the other hand holding the knife steadily inserted the kitchen knife into the blade bit by bit.

All this is slow, but it actually doesn't take too long. In just one minute, a piece of white meat that is big and thin, half fat and half thin, fell down from the meat piece as the kitchen knife was cut into, looking like a foot binding cloth.

This is not intentional burial. It is said that the original name of Lizhuang white meat was "garlic-milled foot-bound meat". Later, some people thought that the name was not elegant, so they changed it to "Lizhuang garlic-milled white meat".

After dropping the first piece of white meat, Jiang Yu couldn't help but breathe a long sigh, reached out to pinch the piece of meat, put it in front of him and checked it carefully.

The meat slices are evenly fat and thin, and the fat meat is crystal clear. The thin layer seems to be able to transmit light. The large and thin slices of meat do not rot, disperse, do not break, and have no bubbles or tendons.

Even without dipping sauce, just a large piece of white meat that is as thin as a cicada's wings, as if a gust of wind can blow away. Just looking at it makes people feel the urge to stuff it into their mouths and taste it.

Jiang Yu put the fairly qualified piece of white meat aside, bent down and continued to slice the meat.

After spending half an hour, he finished filming all the "Second-Bad Meat".

In fact, at the end of the slice, Jiang Yu has basically mastered the skills of sliced ​​meat. Not only can the sliced ​​meat be evenly thick, but the speed is much faster than the beginning.

This is probably what is called "practice makes perfect".

After the white meat slices were ready, Jiang Yu washed two crispy and tender cucumbers, and after a meal, he cut them into shredded cucumbers as thick as a toothpick.

Then, he brought a clean large white plate from the side, placed the shredded cucumbers in the middle of the sliced ​​white meat, slowly rolled them into a 10-centimeter-long meat roll, and arranged them in a circle along the white plate.

The last step is to prepare the dipping sauce.

The full name of Lizhuang White Meat is "Lizhuang Blade Garlic Paste White Meat", so the garlic flavor should naturally be highlighted in the dipping sauce.

The dried seven-star peppers, peppers and garlic that Jiang Yu brought together were mashed into a stone mortar. This is a special dipping sauce made of Lizhuang white meat, and is called "glutinous rice cake pepper".

Pour the pounded "ciba pepper" into a bowl, then add soy sauce and appropriate amount of MSG, sugar, sesame oil and other seasonings and mix well. The dipping sauce is finished.

Jiang Yu then put a small bowl filled with dipping sauce into the middle of the big white plate, and the cold dish called Lizhuang White Meat was completely completed.

Next, another dish to be cooked is the steamed lion head of Huaiyang cuisine.

Jia Dequan said before that steamed lion heads was a dish that tests knife skills. Jiang Yu was still a little surprised. He had made lion heads before, but he did not cook Huaiyang cuisine, but Poyang Lake lion heads.

Poyang Lake Lion Head is an authentic Jiangzhou specialty traditional dish.

This dish requires first cutting the taro into shreds and putting it in a basin, mixing and marinating, and chopping the pork into rice grains.

Then stir the meat, shredded taro shreds, minced horse's hoof, ham, shredded scallion, ginger, and eggs evenly. Then add dry starch, fine salt, soy sauce, and pepper and then divide it into 4 parts. Pack each portion with a salted egg yolk, which is the lion's head green.

After the prepared lion head is fried until golden brown, the taste is extremely delicious whether it is steamed in a pot or braised.

This lion head of Poyang Lake can be regarded as the favorite of Jiangzhou people and is also an indispensable dish on the New Year’s Eve dinner table in most people.

Perhaps, Jiang Yu’s idea is the same as most people, thinking that lion’s head is nothing more than chopping the meat into a paste and then pinching it into a round piece. Even ordinary people can make this dish well with a little care. What does it have to do with the knife skills?

But after he carefully studied the method of making Huaiyang lion heads, Jiang Yu realized that he had really underestimated Huaiyang cuisine.

Huaiyang cuisine, one of the four major cuisines in China, has always been known for its "fine knife skills and ingenious knife skills". Its kung fu is mainly reflected in knife skills.

According to statistics, Huaiyang cuisine is used in more than 200 existing knife techniques in China, which shows that it is obvious.

If the Wensi tofu in Huaiyang cuisine is a stunning skill school, cut a piece of broken fat tofu into thousands of strands, and it is also necessary to ensure that the tofu will not break or rot. It is clearly rooted in clear water, as thin as hair.

Then, the Lion Head is a purely powerful person, with calmness on the surface, but in fact the sword light is undercurrent.

The lion's head was originally called "Sunflower Chopper". You can tell from this name that the method of processing this ingredient is to use hand-cut diced meat, not chopped into a paste.

First, cut a selected piece of pork belly with three fat and seven thinness into evenly thick slices of meat with a flat knife method, and then cut the slices of meat into extremely small diced meat using a straight knife method.

This chapter is not finished yet, please click on the next page to continue reading the exciting content later! The so-called "fine cut and thick chop" means that when cutting meat, you should cut it into small diced pieces. When chopping meat, you should chop it for more than ten times, and chop it out of sticky shape.

Do not chop the meat into minced meat like chopping meat filling, which will make the taste completely gone.

The advantage of this kind of ingredient treatment is that it can maintain the grainy feeling of the pork and ensure the meat taste to the greatest extent.

It is precisely because of this exquisite knife skills that the appearance of this Huaiyang lion head is extremely beautiful and allows the delicious taste to penetrate into every grain of meat. This is the perfect combination of taste and shape.

He kept the recipe of Huaiyang lion head in mind, and Jiang Yu didn't have time to sigh at the profoundness of Chinese delicacies. He brought the selected pork belly that had been cleaned from the side and spread it on the chopping board. According to Huaiyang cuisine, he picked up the kitchen knife and started to get busy.

...

At the gate of Jiangda University.

Liu Xining and Pan Jingchen wore hats and masks, blocking their faces firmly, and slowly walking on the campus of Jiangda.

As the weather gradually becomes warmer, the daytime is getting longer and longer. Just like now, it is almost six o'clock, the sun is still nostalgic for the scenery of the world and is reluctant to leave it down the mountain.

The slightly warm and golden sunlight shines from the horizon, dyeing buildings, trees, rivers, and pedestrians on the surface with colorful colors, making all this look like an oil painting full of time.

“The school is so beautiful!”

Liu Xining looked at the picturesque scenery in front of him and couldn't help but sigh.

During her busy days in the entertainment industry, she was either rushing to the road or on the road, and she had almost no spare time to stop and enjoy the scenery along the way.

This period of time was the most comfortable and comfortable day since her debut. She completely relieved herself and finally had time to stop and carefully feel the breath of fireworks around her.

She stretched out one hand and held Pan Jingchen's arm, and said with emotion,

"I remember seeing a poem: There are endless scenery in the world, and I have an endless mood.

Chenchen, I hope that both of us will have an old mood in this troubled world and will always have a heart to pursue a good life."

Although Pan Jingchen's depression has improved, it has not been thorough yet. Liu Xining's words are to tell her that there are many beautiful things in this world and many things worth nostalgic about.

The world is so beautiful, why do you still have to seek trouble?

Pan Jingchen was originally a smart woman. She naturally understood Liu Xining's words. She smiled and said softly:

"Yes, there are many more beauty in this world that is worth nostalgic. For example, the food cooked by Junior Brother Xiao Jiang is a rare delicious food."

“…”

Liu Xining was speechless when she heard what she said.

I'm lying here, but your mind is full of food. Is this really good?!

However, when Liu Xining thought of the meatballs, mush chicken sauce ramen I ate today at noon, she couldn't help swallowing and felt that her stomach was about to "gurgle".

Her face was full of expectations and she couldn't wait to speak,

"Then let's go quickly. I guess Xiao Jiang has already prepared the food by now.

I really want to know what delicious meals we can eat tonight!”

Pan Jingchen turned his head to look at her and reminded calmly: "The doctor said that you can only eat light and easy to digest."

“…”

Liu Xining's face suddenly collapsed, she frowned and said,

"Chenchen, what pot you don't open to carry? Besides, my stomach doesn't hurt any longer..."

The two of them "fighted" all the way and soon arrived at Canteen 7.

The first floor of the Qi Canteen has already started business. In the canteen lobby, there are crowds of people and bustling. As before, the queue for making meals has been lined up outside the canteen gate.

There are so many students in the cafeteria, so Liu Xining and Pan Jingchen naturally dare not go in. If they are recognized, they will be blocked.

There was no other way, so Liu Xining could only call Jiang Yu to "please help".

Not long after the phone call, Yan Tongtong walked out of the side door of the kitchen. She saw Liu Xining and Pan Jingchen standing not far from the canteen.

Not only were these two people wearing hats, but also masks. They were so conspicuous that it was difficult to recognize them.

"Senior Sister! It was Senior Brother Jiang who asked me to pick you up. Come here, let's go here!"

After Yan Tongtong came over, she smiled at the two of them, turned around and returned along the same path.

He led Liu Xining and Pan Jingchen to the second floor and arranged them into the "Chun" box. After serving them tea, Yan Tongtong came to the kitchen and said to Jiang Yu:

"Senior brother, I led my senior sister and the others up and arranged it in the 'Chun' box."

"Well, thank you Xiaoyan."

Jiang Yu had already prepared Huaiyang lion head blank and put it in the steamer to start steaming. He was busy making other dishes at this moment. He turned his head and smiled at Yan Tongtong, saying,

"Don't go down, take a break here and have a meal with us later."

"Ah? Senior brother, is this not suitable?"

When Yan Tongtong heard this, she suddenly felt at a loss. Her little face was full of nervousness. She stammered,

"Senior Sister Liu and the others are all big stars, I, if I go to have a meal, would they be unhappy?"
To be continued...