"Sure enough." Wang Huai looked at the roasting whole cow in front of him, muttering.

"Wang Lao, do you know?" Wang Jike stared at the roasting whole cow face, but couldn't help but ask.

"Nature knows, so the old man will fail." Wang Huai nodded.

This time, before waiting for other people to ask, Wang Huai did not sell the customs directly: "If the Kenting Jieniu did not roast this step, then after starting to finish those, Yuan Chef should cut the tripe to show everyone how to solve the cattle. But Yuan’s chef apparently made more fabulous efforts to roast the whole cow.”

"The reason why Kenting Jieniu is the myth of the knife is because it records that each knife is cut according to the fascial gap of beef growth to divide the whole cow."

"And not to mention the difficulty, it is how to find those fascial gaps in the invisible situation is difficult to climb the sky, not to mention each knife is cut as such."

"So the old man I have failed many times." Wang Huai sighed: "I even thought about whether I would take a microscope and cut it a little."

The chef wears a microscope, and that really can only be said.

"Wang Lao, you said it would be because Yuan's chef's knife shape is very special, after all, the blade of the knife is much thinner than the ordinary knife, will there be any reason for this." Yu Yudao.

Yu Yu tried to find a reasonable exit for this myth, and because he likes to collect knives, he is particularly concerned about knives.

"It doesn't matter." Wang Laozi immediately shook his head and denied, "Strictly speaking, you have to solve the problem with the knives. It is helpful to get this knife."

This is a bit of a mystery. What is called will help, and it is not an artifact of bloodshed activation.

Not only is Yu Yu unable to understand, but Zhang Wei and Zhou Shijie who are present are somewhat ignorant.

Why do you want to know how to understand, whether you are a president, or you want to leave a face, the actual is not understood.

"You see if every piece of meat is complete and perfect, that is, those bones can be seen with the old eyes of the old man. There is no knife mark on it. Is this true?" Wang Huai pointed at the exposed big spine and limbs. Bones.

"It is true, the bones are slightly finely roasted, and there is no knife mark on the surface." Wang Jike's eyes are good to see directly, and nodded seriously.

Yu Yu also confirmed: "Is not."

"This shows that Yuan's chef is right, there is nothing wrong with it. Every knife is not only cut in the gap between the bones and the bones, but also between the fascias, and then completes the Kenting solution." Wang Huaidao: "Remember to walk through The knife in Yuan’s chef’s hand is too thin and too floating. If there is no accurate control, it will become a constraint.”

Yu Yu and Wang Jike are not apprentices, and naturally understand what the knife is too floating.

But walking through the fascia, or beef, is really...

Everyone's eyes are on Zhou Shijie. No way, the chef who is familiar with Yuanzhou is Zhou Shijie.

Regarding this point, Zhang Hao also had to admit that, of course, the Cheng technician did not be with them, otherwise the pot should be returned by the technician.

"Okay, wait for the old... I will take a look." Zhou Shijie understood the meaning of the people. He originally wanted to talk about the old man, but there was Wang Huai, who was older than him, so he swallowed back halfway.

President Zhou pushed the chair a few steps before the roasting cow.

"Mr. Yuan, can I look at the position of the cowhide." Zhou Shijie said solemnly, and the title is also very solemn. This has always been the case in formal occasions.

"Yes, the president." Yuanzhou nodded, and then picked up the hind legs with a knife to let Zhou Shijie see.

Zhou Shijie looked very carefully and gave a long sigh with Wang Huai: "It really is."

"Yuan chef, your knife and cooking skills have already surpassed me." Zhou Shijie said seriously.

"I still need to continue to work hard." Yuanzhou Road.

Zhou Shijie waved his hand and said nothing. In fact, this behavior in Li Yanyi’s view represents two layers of meaning.

The first layer, indicating that Yuanzhou does not need too much modesty at this time.

The second layer, will we continue to work **** this kind of knife? Almost on the line, give others a way to live!

Li Yanyi felt that Zhou Shijie was the latter. Anyway, he heard that Yuanzhou still needs to continue to work hard. This is the feeling of this kind of egg pain.

Zhou Shijie returned to his position and said directly to the chef who was present: "Injure the skin without hurting its bones and flesh."

"Just pass through the cowhide, and then cut the beef?" Everyone was shocked to see Yuanzhou, some unbelievable.

However, the whole cow in front of you is in front of everyone, and just because Zhou Shijie wants to see, Wu Yungui is still shocked to let people shoot the piece of skin that Zhou Shijie wants to see.

Therefore, everyone saw the rule of the leather on the knife.

Because of the reason of roasting, the knife edge was particularly obvious with the movement of Yuanzhou. At this time, everyone knows that Yuanzhou’s walking around the cow’s shape is not just the removal of the beef ribs, but the whole process. The process of Jiding's solution to cattle.

It is precisely because of this that Wang Huai will say that it is necessary to wait until Yuanzhou separates the whole cow to reveal the beef belly to know whether this Kenting is successful.

Therefore, it is confirmed that the dialogue between Wang Huai and the chefs is a fact, and there is no exaggeration of human imagination!

"It's amazing. What kind of knife is this, like a miracle." Chu Yu looked at the rules of the knife, and exclaimed.

"Is the legendary knifeman like this?" Chen Mu was a little excited, and it was really worrying. Will this skinny person fall over?

"The master is really amazing. It seems that even one tenth of the master has not learned yet. No, I have to go back and practice for at least two hours today." Cheng technicians clenched their fists and looked at the head with full enthusiasm. Whole cow.

Inflated, Zhaomei dared to use one tenth of this unit of measure.

After seeing such an entire cow, and the explanations of Wang Huai and Zhou Shijie, everyone was amazed, but these did not affect Yuanzhou.

"Now I will focus on the beef part. I will divide the beef again and put it on the plate. When you can eat it yourself." Yuanzhou Qinglang's voice is transmitted from the microphone to everyone's ear.

"I will pack the cowhide separately." Yuanzhou began to cut the meat.

"Please help me to give you the bones and soups." Yuanzhou rushed to the other side of the staff.

The fastest of Yuanzhou’s opening is not the staff, but the people and technicians of the Green Chef’s Club.

These people rushed to the large stove with the soup, and there were six large casseroles in the stewed beef bone soup.

This time, Yuanzhou changed a knife. This knife is the miracle kitchen knife that Yuanzhou used to use.

"First, I will start from the head of the cow." Yuanzhou returned to the position of the head of the cow with a kitchen knife, and then held a plate of the same size in his left hand, ready to start dividing the beef.

"The whole cow is roughly divided into beef head meat, shoulder meat, upper shoulder meat, shoulder strips, commonly known as cucumber strips, chest, ribs, front waist loin, waist loin, chest and abdomen, belly ribs, calves.腱, upper hind leg meat, lateral leg meat, outer hind legs, leg and leg, and the last buttocks, etc." Yuanzhou's voice is not slow, the word is clear, the word is round.

And every time he introduces a kind of meat with Yuanzhou, Yuanzhou will start to divide the meat into the plate from this part.

Therefore, it is not only a division, but also a lesson for a course on beef. It is true that if you are not a chef who specializes in beef, it is impossible to know so much.

Many chefs admire Yuanzhou, and every piece of cooking is proficient, not a rough one.

"These are just the rough division of beef, and there are other parts. I think everyone has seen that I haven't cut it yet." Yuanzhou Road.

As Yuanzhou cut the meat on a plate, the plates were all waiting to be picked up by the long table.

"Wang Lao, have you learned?" Yu Yu swallowed, swallowing the whole cow, and wanted to eat it, but out of the chef's insistence, let him hold back the locust and asked this sentence.

Such a miracle, if you can learn a two-point, it will definitely wake up when you dream, but the fact is that after Yu Yu and others have watched, even the result must let Wang Lao explain, in order to understand.

It's like thinking that you can do anything with a blast, but you have two high-volume rolls on your face.

You find that you can't do it, you can't even read the subject...

I heard Yu Yu ask this question. Hang Tian, ​​Wang Ji Ke and other chefs of the Su Su cuisine have all seen it. If the Wang Laozi will meet, they can give pointers to them.

I have to say that Yu Hao’s question is very good.

"Learn." The first half of Wang’s father gave them a sigh of relief, and the latter half made them stunned.

"Jianding Jieniu is actually very simple. Use a knife to pass between the bone and the bone, then pass through the ribs and the membrane, and then the knife speed is fast enough. It is enough for the cow to understand." Wang said, smiled.

Yu Yu: "????"

Wang Jike: "????"

Hangtian: "????"

The rest of the chefs of Su: "????"

All are question marks.

Wang Laozi continued to look at Yuanzhou, pretending not to see their expressions, and secretly said: "A group of rabbits scorpion, ask some idiots, understand, and can do, for Kenting to solve cattle is two things."

In simple terms, Wang Huai is in this state.

Have you learned?

Brain: "The principle is completely mastered, proper!"

Hands: "Goodbye, leave, impossible."

In fact, Wang Huai said that it is correct. Kenting Jieniu is the understanding of cattle, as well as the speed of the knife, the accuracy of the knife, but except Yuanzhou, no one can achieve these three!

It is a matter of fact to continue listening to Mr. Yuan’s explanation.

"Because this roast whole cow I chose is a mature cow, it also has a rare amount of calf thymus." Said, Yuanzhou picked out a piece of slightly milky white meat, fast segmentation Into a small piece into the plate.

“The gravy of the calf thymus is very soft and tender, and the taste is excellent. There are many cooking methods that are most suitable, although it does not include roasting.” Yuanzhou is serious about talking like a joke.

This is the moment when the audience present in the audience gave a good laugh.

On the other side, Chu Yu added: "Yes, the most commonly used cooking method for calf thymus in France called risdeveau is to make fried steak."

"But, I think the taste of the chef of Yuan is definitely very good." Chu Yu continued.

Yuanzhou heard the words of Chu Yu, but he did not say anything when he nodded, but began to divide other meat again.

"The parts here are collectively called the diaphragm, but they can be divided into two parts. This is also called the diaphragm." Yuanzhou said that he used a knife to pick it up on the belly of the cow, and then the whole piece of beef was loaded.

"The thick meat here is generally used to make steak. This meat usually grows on the inner wall of the cow's abdomen. It looks like meat is actually part of the internal organs." Yuanzhou said that the meat was cut into palatable slices. shape.

"The rest of this piece can also be called the diaphragm, but it is also called the liver muscle. It grows in a position that is subtle under the lumbar vertebrae of the diaphragm." Yuanzhou said that he once again picked out a piece. meat.

"It is said that in the Kanto region of Japan, you will not subdivide the two pieces of meat, but because of the different tastes, they are divided." Yuanzhou Road.

"Yuan's chef is really erudite, even such a small thing can be easily picked up." Dashi Xiujie, who watched silently, couldn't help but admire Yuanzhou.

Yes, Dashi Xiujie also came. This time, he was particularly low-key because he needed to prepare for the Green Kitchen Exchange. He didn't even bother Yuanzhou and quietly stood in the tourist area.

"I must win the championship of the Green Chefs Club. The next person who is directed by Yuan Chef can only be me!" Dashi Xiujie made a fist.

It is also the first to show the appearance of the piece of meat itself, and then began to cut into a small piece of palatable.

"This piece of meat is tenderer, and it is very suitable for roasting as well as the diaphragm. It tastes soft and tender." When Yuanzhou finished, the meat on his hands was all cut.

At this time, everyone can't wait to eat, and with Yuanzhou all cut, it indicates that they can eat.

"I said that Xiao Yuan was cutting a bunch of snow in front of it. Is it a pear? It is a good side dish." Zhou Shijie wrapped a chopsticks and wrapped a piece of tender liver with muscles ready to open. eat.

Yes, a small number of liver muscles are naturally divided by several chefs, of course, including the extremely rare calf thymus.

"I am not welcome." Zhou Shijie said that he ate a piece of beef wrapped in pear.

Roast beef has not been handed to the mouth, the smell of beef alone began to occupy the nose of the breath, and almost every breath is the smell of roast beef.

The entrance is even more unacceptable. As Yuanzhou said, this meat has a softened fat that is moderately roasted. It tastes a lot of juice, and the juice of all the beef is blown out in the mouth.

"Ah, oh oh yeah." With chewing, Zhou Shijie felt that the beef seemed to be in his mouth, full of roasted scent.

As the pear wrapped inside is bitten, a sweet pear juice is mixed into the juice of the beef, which instantly makes the beef fresh, not to mention greasy. Zhou Shijie feels that he can get two more pounds of beef.

"This pear is very good with roast beef. It can eliminate the greasy cooking and help digestion. Xiao Yuan is as good as ever." Zhou Shijie once again took a sip and couldn't help but feel.

Yes, pears are rich in enzymes, which help to soften the fiber of the meat and help digestion. Therefore, Yuanzhou uses pear silk to match the roast beef. It is not just for the sweet taste of the pear, but also its effect.

This is too delicious!

......

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