In terms of Chewensi Tofu, Jin Dachuan has actually made it well enough. After all, even though he has not done enough by himself over the years, he has seen his master do it all day long, so he knows the details he should know.

Chen Nian guessed that the reason why the other party could not make Wensi Tofu was probably that he did not find that feeling, just like himself at the time. In fact, his knife skills were not particularly good at that time, but as he continued to practice, Chen Nian slowly found that feeling.

As you cut, you will get better.

Moreover, there are also reasons why my father was influencing me. After all, my father could read books very seriously no matter what circumstances he was in, and he was focused on it.

Therefore, Chen Nian felt that Jin Dachuan could not cut Wensi tofu well, which was not technical but psychological.

When he started practicing, he might have some concerns, but as time progressed, his ability had completely solidified in his thinking, so now Jin Dachuan has developed his current habit.

Therefore, he can't cut out the thickness of Wensi tofu anyway.

Chen Nian thought about it and took a radish from the vegetable basket next to him.

"Master Jin, I think you can use this to try it first. Cut as thin as you can."

After saying that, Chen Nian thought about it again: "How about this, Master Jin, I'll cut first, you'll follow my level later."

Jin Dachuan nodded: "Okay, you cut out some first, otherwise I really don't know how thin it should be. It's better to have a reference for these."

Chen Nian picked up the radish and washed it, washed it all out, and then used a kitchen knife to peel off the skin on the surface of the radish. Each knife was cut from the head to the feet, one long and there was no broken place in the middle.

Even the radish has some bumps on it, and the age is not affected. After all, I have developed a habit of peeling vegetables with a kitchen knife. In fact, there is no technical content.

It is nothing more than the coordination, manipulation and fineness of the wrist and arms.

Then cut off the skinned radish with one knife, place it on the chopping board, and first cut it into pieces diagonally.

Then stack the slices and start cutting them into thin strips one by one. The kitchen knife comes into contact with the chopping board, making a bang sound.

Since the radish was dried by the old one after washing, the cut thin strips did not stick to the knife, and there was still a difference between the radish and tofu, and there was not that much moisture in it.

Soon, thin threads were constantly cut out under the old knife. If you pick up one, you have to be careful.

Because it is really too thin, and the raw radish itself is relatively crisp. If you use a little force or accidentally, the shredded radish will break.

He cut about one fifth of a radish, put down the kitchen knife: "Master Jin, probably cut it into this way."

Jin Dachuan looked at the radish cut by aged Nian as thin as hair, but throwing these radishes into Wensi tofu soup was no less slender than the tofu shreds inside.

Just when there is a radish shredded color, the color of the shredded radish is much lighter than when it is complete, and it has become more crystal clear. This is actually mainly because of the thinness of the aged cut.

When cutting the radish into slices, pick up one piece at will to transmit light and you can see the things over there from here.

Jin Dachuan was tempted. Chen Nian's movements just now were too standard, and the standard was pleasing to the eye. No one was born with such skills and could do this. Who did not practice it countless times with great difficulty?

"Okay, I'll give it a try."

Jin Dachuan took the radish and prepared to try it out. He could also slice it, but it was not as fast as aged. However, he always wanted stability but not fast in making this kind of dish. After Jin Dachuan cut the remaining one-fifth of the radish into slices, he took it over and prepared to cut it into shreds.

Jin Dachuan has all the basic skills he needs to cook. What he lacks is some inspiration. He has a master on the kitchen every day and a junior brother on the bottom. Although he is in his 40s now, he still has not learned all the dishes in his master.

It is in this environment and atmosphere that it is actually difficult for him to calm down and cook.

But the atmosphere today seems a bit different. The knives' skill that was fast and accurate just now made people calm down like a wooden fish.

Jin Dachuan stood in front of the chopping board with a kitchen knife and looked at the thin slices I just cut. Because the radish is thin and crisp, Jin Dachuan took his time and could still cut the radish into thin slices that were cut out in old age.

But the difficulty of cutting these radish slices into shredded radish is not that of slices.

For some reason, Jin Dachuan was still a little nervous at this moment. Logically speaking, an old chef who has been in the industry for so many years should not have such an emotion. It’s just a cut of a dish.

But although Jin Dachuan was a little nervous at this time, he thought nothing else in his heart except this carrot.

He gestured with a kitchen knife and then identified the position, Jin Dachuan began to cut.

Cutting shreds is not difficult, it is cut into old-fashioned silks.

When cooking, you will not cut the shredded radish into this way, because in this way, the function of shredded radish in this dish is not as the main or auxiliary ingredient in a dish, but as a part of a dish that is worthy of serious appreciation.

This is true in Wensi Tofu. Overall, this dish is not about tasting the taste.

Soon Jin Dachuan cut all the shredded radish, and Chen Nian looked at it: "Master Jin, then you can cut everything else."

At this time, Jin Dachuan also abandoned the gap between the different identities and ages between everyone, picked up the radish and started to slice it, and then cut it into shreds.

After seeing all the radishes being cut by Jin Dachuan, Chen Nian nodded.

Jin Dachuan is actually very skilled in knife skills. After all, he is also a chef who specializes in Huaiyang cuisine, but it is probably because of his previous habits and muscle memory that he can't change for a while.

Now Chen Nian has changed his mind directly.

After Master Jin finished cutting the radish, Chen Nian took out another piece of northern tofu.

Northern tofu, that is, the tofu in the north, is much harder than the tofu in the south.

Moreover, the production method is different. The northern tofu mainly uses brine, while the southern tofu is gypsum, and the moisture requirements are also different.
Chapter completed!