Chapter 694 The basic skills of a retired celebrity chef are beyond imagination! Is this a dish or a work of art? [Please subscribe]

"Xiao Xu's knife skills are really outstanding."

Qiu Yaozu took a look at the fish that Lin Xu had modified and couldn't help but praise it.

I have seen so many amazing and talented young people in my life, but most of them become carefree after becoming famous. Not only do they not pay attention to cooking, but their basic skills are even forgotten.

As for Lin Xu, although he is famous and powerful, you can tell by looking at his knife skills that he has not practiced too much. Otherwise, the depth of the cut with the blade would not be so consistent, and the cuts made on the fish would not be so well-proportioned and beautiful.

Cooking is a profession that relies on talent, but in addition to talent, hard work is equally important. Without a certain amount of sweat, even if you have talent, it will be wasted.

Lin Xu smiled and said:

"I usually don't have any hobbies, I just like cooking. Every time I put on an apron and stand in front of the stove, I feel so at ease and comfortable..."

This is not because Lin Xu is showing off, he really likes cooking.

From graduation to now, cooking has allowed him to have a job, a house, a wife, a teacher, and a large number of fans and customers.

And the sense of accomplishment every time he makes a dish makes him feel that it is worth all the effort.

Qiu Yaozu said with emotion:

"I am becoming more and more jealous of your master..."

He is talented and hard-working, and has no shortcomings of being tired of doing one job. Anyone who sees such a young man will take the initiative to accept him as his apprentice.

It’s really cheap for that piece of shit like Lao Gao.

After finishing his emotion, he put the fish meat, fish heads and tails into a clean basin, brought some onion and ginger water, added a little pepper water, half a teaspoon of pepper, and a small spoon of salt, and stirred evenly.

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Pour the prepared sauce evenly over the fish, stir it, and marinate.

Lin Xu saw this step and asked curiously:

"Onion, ginger and salt water are enough? Isn't this too simple?"

Qiu Yaozu smiled:

"You don't have to have too many ingredients, just the right amount. These sauces add a base flavor to the fish. When you eat it, it will form a clear contrast with the sweet and sour sauce outside, making the taste even better."

After saying that, he put the basin in the refrigerator for refrigeration and marinating.

While playing, he muttered:

"No matter what kind of meat is marinated, it is best to put it in the refrigerator, so that it will be more delicious and taste better."

Lin Xu marinated his own fish and put it in the refrigerator as well.

While the fish was being marinated, Qiu Yaozu took the prepared lettuce and said with a smile:

"The next step is to prepare the decorations among the Cuizhu fish flowers, which is where the name Cuizhu comes from."

He cut off both ends of the lettuce, then picked up a baller, inserted it through the cut, turned the baller quickly, and then took the baller out, and a beautiful emerald green ball was ready.

Shen Jiayue, who was filming the video, immediately opened her mouth.

Wow, this spoon is so useful, I will buy a set later, so I can pretend to be the master of state banquets, right?

Well, when the time comes to cook for Dundun, first crush the pork liver into puree, and then use this kind of spoon to scoop it into round balls, just like Haagen-Dazs, which will definitely shock the little one.
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Thinking of her son's shocked expression, Shen Jiayue was eager to try and couldn't wait to start now.

In front of the camera, Lin Xu looked at the small ball dug out by Qiu Yaozu, with a somewhat surprised expression:

"I thought experts used kitchen knives to make spherical ingredients, but it turns out you also use a ball scooper."

Qiu Yaozu smiled:

"Tools are made for people to use. I not only use a ball digger, but also an air fryer, an electric pressure cooker, a microwave oven and an oven. If there are convenient tools that I don't need, I have to use stupid methods. That's not a master, it's a belief in the ball.

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Lin Xu: "..."

Your words can directly scold those classical cooking schools who pursue craftsmanship and ancient methods everywhere and pursue originalism.

But...well done!

Those who talk about ancient methods every day should really be scolded.

To cook porridge, you need to cook porridge using ancient methods, to steam rice using ancient methods, to make snacks using ancient methods, and even pots and pans are made by hand using ancient methods.

No matter what it is, as long as it has the word "ancient method", the price will double.

But some people are fooled and are willing to be leeks.

Lin Xu thinks that if this rate continues, it won't be unusual for ancient toilet paper or ancient diapers to appear one day.

Qiu Yaozu dug up twenty lettuce balls and put them all into the bowl.

Then he picked up a piece of lettuce, removed the outer skin, and cut the big end into a cube. Then he cut off several corners of the cube, then changed to a small carving knife, carved along the sides of the cube, and carved out the inside bit by bit.

Dig out the lettuce.

Lin Xu looked a little confused:

"Uncle Qiu, what are you doing?"

"I'm carving a hydrangea to decorate the fish's mouth. Has Xiaoxu ever learned to carve such hollow ingredients?"

Lin Xu shook his head, he was really not proficient in carving.

As Qiu Yaozu continued to carve, the hydrangea gradually took on a shape.

This hydrangea is not only a polyhedron, but also has several layers. When carving the outside, Qiu Yaozu had already carved out the inner layers as well.

The last piece of lettuce was carved out, and the entire hydrangea was fully revealed.

Hydrangea is a polyhedron composed of lettuce roots. Inside is a smaller polyhedron, and the innermost part of the polyhedron is a carved sphere.

The innermost lettuce ball can be carved into a stylish shape through two barriers. This kind of knife skills allowed Lin Xu to see the awesomeness of Huaiyang cuisine chefs.

This can no longer be described as technology, this is pure art.

And it’s a flawless technology.

At the age of over 70, with a carving knife no longer than a finger and a piece of lettuce that looked like scraps, I actually made an artistic hydrangea.

He is truly worthy of being a master of state banquets. Even if the sculptor meets him, he can’t help but call him “teacher”.

Qiu Yaozu finished carving and shook his head at the camera:

"I'm really old. I used to be able to carve the lettuce balls inside into bells, but now my hands are shaking so much, netizens can just take a look."

Lin Xu smiled bitterly. He just scolded those who pursued ancient methods as believers, and now he slapped the face of a half-baked Internet celebrity chef again.

As far as this hand carving skill is concerned, 99% of people who teach cooking online, whether they are Internet celebrities or chefs, cannot do it.

This requires carving the ball in the middle into a bell... You have to force netizens to kneel down to watch the video, right?

After Qiu Yaozu showed off his skills, he carved the other end of the lettuce into a smaller cube.

It looks like the base of a hydrangea.

Qiu Yaozu said:

"When decorating, put the bottom bracket into the fish's mouth and expose the hydrangea. It looks beautiful and can also bring good luck."

After speaking, he looked at Lin Xu and asked curiously:

"How is Xiaoxu's sculpting skills? Why don't you take advantage of this opportunity to practice your skills?"

Of course Lin Xu can't refuse.

He quickly exchanged his points for hollow carving techniques, cut a piece of lettuce, and carved out a hydrangea.

With the blessing of technical skills, he originally wanted to carve the ball into a bell, but he felt that it was not authentic, so he gave up the idea.

If it's senior brothers and the others who are in the limelight, then they can steal it. Anyway, it's nothing for our peers to steal the limelight.

But Qiu Yaozu is an elder, and he is older than his master. It is not appropriate to steal the limelight, so he restrained himself a little and rubbed his slightly sore wrist after carving:

"Uncle Qiu's carving skills really put me to shame. During this time, I have to do some surprise training to try to carve the ball into a bell and reproduce the style you used to create this dish when you were young."

When Qiu Yaozu heard this, his face was full of smiles:

"Good boy, remember to show me when you've finished practicing. I'm really afraid that this skill will be lost."

Not far away, Zhuang Yizhou and the others were a little arrogant, thinking that their knife skills were already very good, but at this time, they felt like they had been slapped awake.

Basic skills should never be abandoned at any time!

After making the balls and hydrangeas, Qiu Yaozu didn't stop at all. He set up the wok, added water to the pot, turned the heat to maximum, and started to boil the water.

Lin Xu opened the stove next to him and followed suit.

When the water boiled, Qiu Yaozu added a spoonful of salt and a tablespoon of peanut oil to the pot.

Stir it with a spoon, pour the lettuce balls in and blanch them.

Raw lettuce has a peculiar smell. Blanching it with hot water will not only remove the peculiar smell, but the oil will also make the lettuce greener, which is more in line with the word "green pearl" in the name of the dish.

Don't over-blanch the lettuce balls. Take them out when they all turn green.

The removed lettuce balls need to be cooled, but do not use cold water. Cold water will cause the lettuce balls to rot, affecting their appearance and final taste.

As Qiu Yaozu spoke, he placed the colander on the oil drum, then used another spoon to scoop up the cooked peanut oil next to it and pour it on.

Using oil to cool down can effectively prevent the lettuce from rotting and make the color more beautiful.

Lin Xu didn't expect that he could cool down food in this way, and he learned a lot.

If you learn to cook from a master chef, you will indeed learn the craftsmanship.

After the temperature of the lettuce has cooled down, place it in a bowl and set aside.
To be continued...