The Fine Food Broadcaster Chapter 101 1st Class Knife Work

/info/1009922190

Proofread by Pill Bug

Gumihou: This chapter is probably best called Cri Against Wagyu

As rewards covered the sky that was Ye Feis broadcasting channel, Ye Fei gently scored the surface of the tofu. When he stepped back, one could see that the tofu had been neatly divided into two.

Then, he lifted his knife again and in a sudden flash of Kungfu, the tofu tumbled across the board in precise 2cm x 2cm x 2cm cubes, no more, no less.

F*ck, did Deity Ye asure out this tofu in advance? Why does it look like all the tofu cubes are the sa size?

Truly, ah. If Deity Ye did not asure the tofu out in advance, then, it must be that his knife skill is just that aweso, ah.

What do you an just that aweso? Its incredibly aweso, ah.

Not only the knife skills, but the eyes must be sharp too. Otherwise, it would be impossible for him to make such even cuts.

This piece of tofu reminds of Deity Yes second dish. The Cola Tofu. The tofu back then was the Spring Snow Tofu with beans watered with water from the Bai Ma River. Although this one is not the Spring Snow, I think the quality is not inferior, ah. Look, you can see that the tofu is as smooth as a mirror and incredibly tender. Just looking makes you want to eat it.

Sa.

Sa 1

2

Ye Fei had just started using his knife. So of the more knowledgeable viewers could see that although Ye Fei rarely showed off his knife skills, he was in fact, very skilled.

Thats because if his skills were not good, it would be impossible for him to cut the tofu so neatly.

After cutting the tofu, he did not ss with them anymore. Thats because the tofu pieces were too small. If placed too close together or stacked on top of each other, it would be easy for the tofu to deform or break.

Ye Fei had set a pot on the stove with half a pot of water and set it to boil. He also added a bit of salt into it. Once the water started boiling, he carefully slid the tofu cubes into the boiling water.

This step is called Tofu Blanching. Salt water can remove the slightly bean sll of tofu and remove so of the water without damaging them, thus stabilising the tofus structure.

However, this step should not take too long. Otherwise, the tofu would be overcooked and the overall flavour of Mapo Tofu would be affected. It would also be difficult for the tofu to absorb the Mapo Tofu sauce.

Ye Fei blanched the tofu for just over a minute before removing them with a colander.

Next, he carefully spread them out on a large white porcelain plate and set them aside.

He also poured out the water from the pot.

Now, it was ti to tackle the A5 Wagyu beef. First, he used a long thin knife to make 38 horizontal cuts on the at, cutting it into similar slices before slowly chopping it.

One must pay extre attention when chopping beef, especially high-class beef. Thats because of the much higher level of at juice inside the at. Therefore, to maintain the juices inside the at, [1] care must be taken to make sure that the juices are not squeezed out when chopping the at, otherwise, the fragrance and flavour of the at would be greatly reduced.

Ye Fei started chopping slowly at first, and after so ti, as the beef beca more shredded, he picked up speed.

Finally, the only thing people could hear in the channel was the sound blade colliding with the chopping board. It was not very loud. One could hear that the blade only lightly touched the board before separating.

Sha sha sha sha ~~

The sound was like silkworms chewing on mulberry leaves, like the rain scattering lightly over a forest. The sound was incomparably beautiful, making people feel like they were enjoying a piece of high-quality music.

Goodness , ah. Every cut makes the sa sound, the knife only lightly strikes the chopping board. That ans the knife sliced through the beef very quickly and retracts very swiftly. This skill is incredibly extraordinary, ah.

The sound of chopping at is so beautiful. This is the first ti I enjoy such a sound, it is like listening to a classic by a world master.

Even the sound of large and small pearls falling on a jade plate could not be compared. This sound is just too beautiful.

Deity Yes knife skill just how many years has he trained, ah?

Without 8 or 10 years of training, there is no way you could move your knife so consistently. Every cut, every impact is perfectly uniform. No ordinary human can do that.

I think so too. I once had the displeasure of seeing a one-star chef chop sothing. The hollow kuang kuang sound was so annoyingly loud that I nearly went over and smashed his cutting board.

Look, Deity Ye is done mincing the at.

While everyone was chatting with each other, Ye Fei was already cleaning his knife. He was really done chopping. Then, with a large chopping knife, he scraped up the minced at and plopped it into a white porcelain bowl. That was when everyone noticed sothing amazing once more.

Ye Feis cutting board was clean, there was no at juice on it at all [1a].

[1b] What does this show?

[1c] First, it shows that Ye Feis knife is very sharp. So sharp that it cuts through the beef so easily that not even a drop of at juice was squeezed out.

Second, it shows that whenever Ye Fei was cutting or mincing the at, the amount of strength he uses was just right.

Your mom, this is too frightening, ba? How could this be?

Aiyo, my Gawd, I only knew about Deity Yes propensity for exquisite ingredients, I never paid much attention to his knife skills. Today, I discovered that Deity Yes knife skills are absolutely astounding, ah.

In fact, theres nothing really astonishing about it, a top-level chef must at least have top-level knife skills to be at the top, right?

Once the beef had been chopped, Ye Fei set it aside and went on to mince the onion, ginger, garlic and so fernted soybeans [2].

In fact, the use of fernted soybeans in Mapo Tofu is very particular. If you see a whole bean inside your dish, that ans the dish has failed!

All of the fernted soybeans must be sliced into strips so that their unique aroma would be released at a maximum rate.

Ye Fei patiently cut all the fernted soybeans into strips. The process took even longer than cutting tofu.

Once the prep work was completed, he placed the ingredients separately on a white porcelain tray.

Next, he took a wok out from a cabinet and placed it on the stove. After turning on the fire, Ye Fei poured half a catty of the peanut oil into it.

The oil flowed soundlessly into the pot, but soon, an overbearing aroma appeared [3].

A golden light flashed quietly above the wok, and suddenly, the entire channel exploded into chaos.

F*ck, so fragrant.

Is this peanut oil? Why is it so much more fragrant than the peanut oil I used?

Gulp, you know, Im willing to drink this bottle of peanut oil.

Hey, Upstairs. Youre not afraid of slippery guts?

Afraid, ah. But I still want to drink it. I dont know whats wrong with .

Haha, although peanut oil is good, its best not to be too greedy, oh.

As soon as the sll of this top-quality peanut oil appeared, it imdiately conquered the nose and stomachs of everyone within the channel. Soon, everyone was licking their lips.

When the oil reached the ideal temperature, Ye Fei poured the minced beef into it.

As soon as the minced at hit the oil, it began to sizzle and flow out in all directions.

Woah, I cant stand it anymore. I really cant.

Is this the aroma of Wagyu Beef? Your mom, Daddy suddenly wants to commit a cri, ah. Thats right, a cri against Wagyu cow. This sll is just too gulp, too tempting, ah.

Aiyo, each ti Deity Ye makes sothing, I feel like Im about to be flattened. Could only look but not eat, Daddy is about to die, ah.

As soon as that bottle of top-quality peanut oil appeared, daddy wants to commit a cri, ah.

Draw! Draw! Draw! Hurry up and spin the Wheel! I must go to Deity Yes side. I want to eat top-notched food!

Uuh~~ hey, whoever manages to win, give a PM. We can chat privately together, so long as you are willing to give the win, conditions can be t.

The fellow who made this statent ended up waiting for a long ti, but nobody Pd him

The minced at was fried until it turned golden brown [4]. At this point, Ye Fei did not put any seasoning into the at, not even cooking wine. He just dry-fried the Wagyu Beef.

After frying the beef, he removed it and placed the beef into a bowl. Then, Ye Fei did sothing that nearly made everyone in the channel explode

[Gumihou: I already nearly explode many tis]

[1] Yeeahhhh. About that.

Wagyus favour cos from fat, and wagyu is so fatty that it would sweat fat at room temperature. This lted fat is so delicious that you can wipe a piece of bread in the sweat and eat it just like that. (beef butter, lol)

[1a] Therefore, even if you did nothing to the at and let it sit on the board, it will leave at juice or at sweat, especially if its the famous A5 wagyu beef.

So, a very nope mont for Gumi.

[1b] It shows that Ye Feis been cutting sothing thats not at. Its probably legos or sothing similar.

[1c] It shows that Ye Feis knife is probably made from ice, because the fat is frozen into the at the mont he cut into it.

Pillbug: Lol, this knife? /watch/?v=275269639528076

[2] It is unclear whether here refers to Tempeh or Dou chi (preserved soybeans)

Both uses the sa Chinese characters. In fact it should be black soybeans, but for this line:

should be cut into long strips so that its unique aroma could be maximized

After so thought, went with Fernted Soybeans instead of Tempeh

Dou chi preserved /dp/B004E55SDG/

Tempeh traditional Indonesian food made from fernted soybeans. Said to predate Chinese-stye tofu products.

sen.wikipedia/wiki/Tempeh

Recipes using the mysterious ingredient that is not /recipe-96681.html

[3] Dear, since you used primitive technology which is probably cold pressing, this ans your peanuts are not roasted. Unroasted peanuts will yield neutral flavoured oil. So, it is impossible for your oil to have an overbearing aroma

[4] Gumi has a question. The question is How?

Unless you cover beef with flour or starch, it is impossible to fry wagyu until golden brown especially minced /drew-magary-ruins-wagyu-steak-1827996474

This guy fried so wagyu, take a look at them. They are hideous black things.

o_-? The only sll I recognize is the slightly sourish one when the tofu is too old. Fishy?