When Su Qingluan heard the man's question, he smiled, showing a row of small white teeth. Then he swiped a few times and cut the remaining two-thirds of the cucumber in his hand.
Then……
That's still two-thirds of a cucumber.
"...What...what happened?" Someone was a little confused.
"It seems...that Hugua hasn't changed much..." Someone was very confused.
"Tch, you're trying to be mysterious." This was someone sarcastically saying - after all, among so many people, not everyone had the same good attitude towards Su Qingluan as Shopkeeper Liang. There are those who admire her, and naturally there are those who are dissatisfied.
The cynics obviously belong to the latter category.
But she herself doesn't care - in the final analysis, she is just a "technical franchise" to Hongfu Building. Although the more prosperous Hongfu Building's business is, the happier she will be, but what about the employees inside? She is not the boss, so she is happy not to worry.
After glancing at the people on the other side who were in the same situation, Su Qingluan coughed lightly and said a particularly pretentious line——
"Now, the time to witness the miracle has arrived!"
As he spoke, he fixed one end of the cucumber with one hand, and then gently wiped it with the other hand. With the slight pull on both sides, the original "half" cucumber slowly loosened up, like a light green gauze made of jasper, gathered on the white On a porcelain plate.
"This thing looks a bit like the coir raincoat we wear on rainy days, so it has a common name of 'coir raincoat yellow...coir raincoat courgette'." Su Qingluan explained.
Seeing this, Shopkeeper Liang came over curiously and stretched out his hand to pick at the cucumber, but because he didn't control his strength well, it tore off a little bit.
This time shopkeeper Liang was startled and quickly retracted his hand.
Su Qingluan burst out laughing: "It doesn't matter, just break it. Once you are proficient in this thing, it is a very simple thing. And originally this is a cold dish, you can season it and then cut it to eat."
Seeing that the people around her were waiting for her with dumbfounded eyes - to be precise, it was the plate of cucumbers in her hand - she simply handed the plate over generously and walked around the place, letting the curious people have a clear look, and then said:
"This cutting method is not difficult, but it requires skilled knife skills and wrist control. I'm sure Master Xu has such skills." She looked at Xu Yuanwei, but the other party turned his head away for some reason, but Su Qingluan didn't take it seriously. thing, continued, "I also have a way to get around and be lazy. Although it can be done quickly, I don't recommend relying on it."
As she spoke, she brought another cucumber and placed a pair of chopsticks on both sides of the cucumber.
This time she didn't want to "stun everyone with her skills", but just to explain, so she slowed down and started to explain.
"The cucumber on the front should be cut as usual, but it should be slightly thicker than usual. If it is too thin, it will easily break. Moreover, when making cold dishes, it will be too tasty and lose the crispy texture." She put it towards He gestured with the chopsticks on both sides, "However, unlike ordinary slices, coir raincoat cucumbers cannot be cut regardless of whether they are cut on the front or the back."
"Ms. Su, how can I avoid cutting off?" This question was much more polite than before, and there was more admiration in his tone.
"I have these two chopsticks to prevent you from accidentally cutting them off - but for chefs who are really proficient in using a knife, they should be able to do it without chopsticks."
This is not a boast.
In order to let her practice her hand skills in her previous life, her master actually came up with a crazy training method of having her cut Vince's tofu on a water-filled balloon.
At that time, Su Qingluan was a real teenager, and her temperament was still unstable. She cursed and cried every day, but she still had to practice on her hands.
However, such hard training is still effective. It can be said that Su Qingluan can now cut tofu on a water balloon with his eyes closed. Although there should be no artificial rubber in modern times, it should be possible for them to cut Wensi tofu with bare hands another day. .
Su Qingluan thought casually, but the movements of his hands did not stop. He quickly finished cutting one side and turned the cucumber to cut the other side.
"When cutting this side, pay attention. The direction of the knife should be 45 degrees from the previous one... Um." I forgot that the ancients had a saying about the inner angle of 180. Su Qingluan thought about it and came up with a more vivid one. Says, "The distance between two strokes is about one-eighth of a perfect circle."
After saying that, she stretched out her hand and gestured: "It's about this big."
After gesticulating, she cut the remaining cucumbers neatly. With a shake of her hand, the beautiful coir raincoat cucumbers slowly loosened and snaked down the plate.
"But in the end, this kind of coir raincoat cucumber requires a certain amount of knife skills, so if you have good knife skills, you can use it. If you are a master of making dough, don't try it easily - after all, Chinese Valentine's Day is just two days away."
In such a short period of time, unless cheating, there is no room for rapid improvement in the way of cutting vegetables.
When they were almost finished, Su Qingluan turned to look at Shopkeeper Liang: "That's about it. They all remember it. Hongfulou's dishes will definitely be greatly improved in terms of appearance."
As for the further steps of food carving and setting, it will not happen overnight and can be explained clearly in just a few words.
What's more, although she has a good relationship with Shopkeeper Liang now, she does not have the same relationship with other chefs.
As the saying goes, "My friends' friends are not my friends."
Without being sure of the character and ability of these chefs, Su Qingluan did not intend to teach any too exquisite and complicated dishes.
What's more, according to her usual observation, even if it is a common thing for modern chefs, there is still a lot for people of this era to learn.
Su Qingluan taught plate setting in the back kitchen for more than half an hour. When the meal peak gradually came up, her voice was smoking when she talked, and the chefs in the back kitchen began to gradually become too busy without touching the floor. There was nothing superfluous. I no longer have the energy to listen to her "teaching".
Upon seeing this, shopkeeper Liang made an invitation to Su Qingluan and invited her to the private room on the second floor to have a sip of tea and rest.
Su Qingluan was not polite, chatting with shopkeeper Liang while drinking tea.
While chatting, Su Qingluan expressed his intention to rent a shop. After all, Shopkeeper Liang has a wide network of contacts and has more connections than a time traveler like himself. If there is any news about the store being rented out, he might be able to tell him something.
From the corner of her eye, she saw Shopkeeper Liang's arm holding the tea cup frozen in mid-air, and teased: "What? What does Shopkeeper Liang think is wrong?"
Shopkeeper Liang smiled bitterly: "Are you joking, niece Xian? If you want to open a restaurant, with your ability, how can I, Uncle Liang, compete with you..."
But shopkeeper Liang also understands that he can't hinder others from doing business just because of this. That would be too disrespectful.
Su Qingluan looked at the other party's fat man's face wrinkled into a bun, laughed loudly and said: "Uncle Liang, I only said that I wanted to rent a shop. When did I say that I would open a restaurant?"
