More than 100 yuan to buy a plate of shredded potatoes? The little girl told the restaurant the price with a smile, and then hung up the phone.

Five minutes later, the computer menu prompts the customer to order shredded potatoes. The little girl told Lin Gao: "Manager, the order has been placed." ”

It seems that the guests who can come to the five-star hotel to eat are not bad for money.

Lin Gao said to Bai Lu: "I'm in trouble. ”

Bai Lu smiled: "It's not troublesome." Command Shanfeng: "Take two potatoes." ”

The mountain peaks are very diligent, peeling them first, and then taking them to the white road.

Bai Lu took the potato and threw it into the basin, looked at the left and right generals around him, and said in his heart, isn't it just to cut a potato, you can also see it?

Thinking like this, he had an idea in his head, and said with a smile: "Two bosses, play together?"

This is a challenge book. The two bosses glanced at each other, don't play, refuse in front of all the cooks, it will be a little unbearable. Let's play, it's ugly to lose, and it's not glorious to win.

The reason, to make shredded potatoes, mainly depends on the knife worker. Knife work, like martial arts, takes time and hard work. With Bai Lu's age, even if he has a talent for cooking, he is not necessarily his opponent for knife work.

This is the inner thoughts of the two bosses, and they don't really want to compare.

But the problem is that in the world of the world, there is always a lively world that is not afraid of chaos, and there is a second chef on the side who coaxes: "Two bosses, show your hand?"

One person coaxed, and another person held stinky feet: "Boss, up, we support you." ”

Coincidentally, Deng Hai passed by on the side, and when he heard this, he pondered that he couldn't just embarrass himself, and then coaxed: "Boss, kill him and be angry for me." That's a reason.

Lin Gao said with a straight face: "Work hard! What are you coaxing?" and then asked Ke Qiang: "Ke Tou'er, practice your hands?" He is very confident, he is a fast knife player, and he has won the first place in many competitions. Because he didn't come to the hotel for a long time, he never established his prestige, and now someone is coaxing, Lin Gao pondered, it is not a chance, as long as he wins Ke Qiang, he can prove that he is very strong.

Lin Gao thought so, and Ke Qiang also had the idea of competing. The restaurant has changed three head chefs in a row, but he has always been the head chef of Chinese cuisine, and he has not been promoted, so of course he feels a little uncomfortable.

What's more, the two are fundamentally similar in terms of qualifications and skills, and he also wants to win and prove that he is no worse than the head chef. So he smiled and said: "Practice and practice, but first declare, it will definitely not be as good as you, but you are not allowed to laugh at me." ”

Lin Gao smiled and said, "Don't coax me, when I haven't read your resume?

Ke Qiang shook his head: "Those are all fake, they can't be true, Lin Tou'er has to be merciful, don't let me lose too badly." "Consciously or unconsciously, I have already regarded this game as a competition.

So, the two chefs agreed to play with Shiroro.

In this kitchen, Lin Gao and Ke Qiang have their own boards and stoves, in order to accommodate Bai Lu, the two of them chose a position to stand next to Bai Lu, with a board behind them and a stove in front of them.

The three chefs wanted to try their cooking skills, and there was a lot of trouble in the kitchen, except for the dozens of chefs who wanted to stir-fry, most of the people next to them came over and wanted to see the excitement.

Ke Qiang held his breath, thinking that he was no worse than Lin Gao, and he must win.

Lin Gao also thinks so, to prove that he can not only manage through this competition, but also make good dishes.

As for the opponent Shiraku, it has been successfully ignored. Neither of them believed that the students who had just passed the chef certificate would be better than their own knife skills. Even if he had just cut a few plates of tofu slices that looked good.

Seeing the two of them taking the bait, Bai Lu smiled secretly, and the head chef was also a child's temper and couldn't be excited.

He invited the head chef to participate in the competition, without any malice, but he didn't want these two guys to follow him and find something for them to do by the way.

Because of the competition, Shanfeng re-selected three potatoes of similar size, peeled them, removed the tips, cut them into the same size as much as possible, packed them on a tray, brought them to the cutting board, and let the three of them choose.

The three of them were very humble, although they all wanted to win, their demeanor was equally important, and no one wanted to pick first, so they each picked up the potato closest to him.

Shanfeng asked, "Two bosses, do you need to keep a time?"

"No, I don't. The two bosses said in unison. Ke Qiang said: "It's just a little game, and it shouldn't be taken seriously." ”

The words were relaxed, but they wanted to show their hands with all their might.

Lin Gao and Ke Qiang have special knives, and they both chose a kitchen knife with a long bevel and a thin back. This is exquisite, the back of the knife is thin, and the cut dish will not be pushed too open, which will be especially labor-saving.

The two of them held the kitchen knife, shook it slightly, put the potatoes in the middle of the board, and asked Bai Lu with a smile: "Start?"

Bai Lu said yes, so he started the competition.

Although no one timed, the three of them almost at the same time, the kitchen knife was attached to the board, only about four or five centimeters high, the blade of the knife against the potato sinking, easily cut out a piece of potato as thin as paper.

Not only did they cut thinly, but they were also fast, only to see the silver light flickering, and after a while, each of the three potatoes turned into more than two dozen yellow and translucent thin slices.

When the potato slices are so thin that they can't be grasped, lay them flat, press lightly with the left hand, and use the knife with the right hand to cross everything, the potato slices are easily separated, and the left hand is wiped again, and more than 20 potato slices are immediately evenly spread out on the cutting board. The whole movement is coherent and very neat.

Then flash the knife again and shred the thin slices.

This time, the blade was less than a centimeter away from the board, almost attached, and the right hand cut down continuously and quickly, and in less than a minute, the potato slices disappeared and became a neat and orderly row of filaments.

All three of them are very powerful, and they raise their knives almost at the same time and close their knives almost at the same time. After Lin Gao and Ke Qiang put away their knives, they hurriedly looked left and right, wanting to know who was the fastest, but they saw that Bai Lu was still cutting shreds unhurriedly, and after they were finished, it took an extra second.

The two chefs are very proud, even if they are invited by Mr. Tao, even if the cooking is delicious, even if they are very good at mastering the heat, but they still can't compare to themselves in terms of knife work.

But he didn't know what to say, Bai Lu didn't want to compare with them at all. He was asked to help, not to slap the chefs in the face. So deliberately slow down by a second.

At this time, look at the three boards, three silver kitchen knives are placed diagonally in the upper right corner of the board, and the blades are rushed out. In the center of the board is a row of evenly spread yellow-white filaments, as if countless thin needles of the same size are aligned with them.

The difference can be seen here, the shredded potatoes of the two great chefs, after being spread out, occasionally have a few long at the top and short at the bottom, and there are also many crooked, while the shreds cut out by the white road are really like being put out, flat at the top and down at the bottom, without a single crooked.

Seeing that the two chefs were looking at their own boards, Bai Lu picked up the kitchen knife with a smile, put away the shredded potatoes into the basin, and said with a smile: "I'm slow, let's do it first." ”

The two chefs hurriedly followed, putting the shredded potatoes into the basin.

At this time, there was a sudden burst of applause in the kitchen, and forty or fifty people applauded, completely spontaneous and admired. They are all cooks, and they all know that it is difficult to practice knife skills, and after seeing the top performances of the three chefs, I am excited to do it. The most exciting thing is the small work like the mountain peak, cheering myself up, one day, I will definitely be like the three chefs!

Generally speaking, high-end restaurants shredd, in order to look good, will choose large potatoes, cut the potatoes into long cubes, such potatoes are easy to knife, shredded is also convenient. There are also chefs who are lazy, and it is normal to cut the knife in the front, but when it is cut to the back and the fingers cannot hold down the potatoes, the remaining part of the back will be discarded directly. This is true when dicing, and the same is true when shredding.

But the three chefs didn't do this at all, and taught a lesson to the chefs in the room with their superb knife skills.

Seeing the chefs cheering, Lin Gao laughed and scolded: "If you don't work, forget it, still coax, shut up for me." ”

As soon as he finished speaking, a small worker slapped his head: "Damn, I forgot to record it, even if I take a picture of the shredded potatoes." ”

Despised by many: "Hindsight." ”

The potatoes are shredded, the fire is lit, and the official cooking begins.

When shredding, the three of them have the same movements, but when they cook the dishes, they have different methods.

Bai Lu was the first to start the fire, and the pot was filled with water. He took two pieces of green onion, cut them in half, cut them with a thin knife, and turned them into small leaves the size of teeth, which were gathered into a small pile. Then do nothing, and wait for the water to boil.

Lin Gao turned on a double fire, one pot of boiling water, one pot of oil, squeezed the pepper on the spot, and quickly turned off the heat when the oil was opened. Strain the oil through a fine mesh and pour the boiling oil into a small bowl of chili noodles.

At this time, the water is boiling, add the shredded potatoes, and at the same time cut the green onions, and after a while, the green onions are chopped. Wait for a while, take out the shredded potatoes with a grate, pass the cold water three times, drain, put on a plate, pour in chili oil, sprinkle salt, sprinkle monosodium glutamate, and mix well.

Ke Qiang first took out the shredded potatoes in the basin and drained them, also turned on double heat, one pot boiled water, but the other pot was not made for chili oil, and when the water boiled, take the oyster juice into another pot, pour in the shredded potatoes and stir-fry quickly for 30 seconds.

Then out of the pot, pour into the fine fence, shredded potatoes in boiling water twice, cool water, pour the plate, sprinkle salt, take the kitchen ready-made red oil and stir, the dish is ready.

The two of them finished it quickly, but Bai Lu unhurriedly gave the shredded potatoes cold water, drained them, and then took ready-made chili oil on the table, stirred them with salt, and sprinkled them with slices of green onions of the same size.

At this point, all three dishes were completed, and only Lin Gao's dish was added with MSG. He controls the heat by himself, melts the numb and chili oil into a taste, and then uses the green onion to accompany the flavor, from the outside, the red pepper, the yellow and white shredded potatoes, or the green or white green onion, scattered and mixed together, but it gives people a gorgeous feeling, it is absolutely authentic and authentic boiled mix.

Ke Qiang uses oyster juice to taste, take its freshness, and then pass the water, wash off the umami on the surface of the shredded potatoes, mix it with red oil, the light yellow reflects the light red, it looks good, it tastes good, the entrance will have a faint spicy taste, chew carefully, and there will be the delicacy of seafood, it is definitely the best dish.

There is only the white road, as if we are cooking at home, just fool around, blanch it with boiling water, pass it with cold water twice, drain it and put it on a plate, it's OK. The only two highlights of his shredded potatoes are that they are plain, because of the lack of chili oil, and second, the knife work, and the shredded potatoes and green onions are cut neatly.