Zhu Laoer slapped the table, and all the cups and plates jumped up, which scared Su Le.

Zhu Laoer said: "Kneel down and toast me!"

Su Le said: "No, it's so old-fashioned? Just bow!" He has never kneeled in front of his mother in his life. It's an era, so he still has this trick.

Zhu Laoer said: "Don't kneel down and pull it!"

Su Le said: "We have agreed in advance that I want to recognize you as a master. You have to teach me everything, cooking skills, martial arts, and killing skills. If you dare to keep it at all, I will curse you that you will never find Sister Xiaojiao in your life!"

"Your uncle, it's so poisonous to you!"

Su Le laughed and picked up the wine glass and knelt in front of Zhu Laoer: "Master is here, please accept a prayer from my disciple!"

Zhu Laoer took the glass of wine, took a sip and said, "The sea of ​​bitterness is endless, it's the shore. Then, you can choose it yourself, I didn't force you!"

Su Le quickly understood the true meaning of Zhu Laoer's words.

The next day after becoming a disciple, he began to accompany his master to kill pigs at three o'clock. It was different from Zhu Laoer in front of him. Su Le followed behind with a bottle of wine. From that day on, Zhu Laoer handed the pig-killing knife to Su Le. There were not many pigs to be slaughtered today, only four of them. They were all pressed on the iron rack. In fact, Zhu Laoer's contract period for the pig-killing greenhouse also arrived with the canteen. The pig-killing business dropped sharply and the dishes would be completely stopped in two days.

Su Le held the pig-killing knife: "Master..."

Zhu Laoer gave him an encouraging look: "Don't you often say that you have thousands of lives under your command?"

Su Le smiled and seemed a little guilty. He used to say that he had thousands of lives under his command, but that was to kill chickens and fish. It was the first time he faced such a big livestock as a pig.

Zhu Laoer said: "No difference. Aim at the throat and stab it into the heart with one knife. The key to the knife is stability, accuracy and ruthlessness! Grasp these three key points and you can do it without any effort."

Su Le walked towards the big white pig closest to him. When the big white pig saw the bright pig-killing knife, he screamed desperately. The miserable voice made Su Le's scalp numb.

Zhu Laoer's voice rang behind him: "Remember, stare at its eyes, don't be afraid, don't be ruthless!"

Although Su Le remembered every key point and sentence that Zhu Laoer said in his heart, when he really started, he forgot to do it. He approached the big white pig and stabbed it at its throat with a knife. The sharp pig-killing knife did not pierce the pig's skin. Su Le's hands were stable enough and the knife-dropping point was very accurate, but he was not fierce enough, and the strength of the knife was far from enough.

The big white pig let out a scream that tear apart the night sky, and Zhu Laoer said: "Don't treat it as a pig. It's a very successful chef. You must never have sympathy when facing ingredients. This is the most basic quality of a chef."

Su Le took a deep breath, and made a point in his heart. He held the knife in his hand, forcing himself not to listen to the screams of the pigs. He stabbed in. With the power of the front stab, the pig-killing knife easily penetrated the pig's skin and the fat and flesh of the big white pig. The tip of the knife broke through the heart of the big white pig and penetrated deeply into it. The scream of the big white pig suddenly stopped.

Su Le pulled out the pig-killing knife and a blood arrow shot into the enamel basin under his feet.

The strong smell of blood came to his nose, but Su Le's spirit was refreshed.

Zhu Laoer quietly observed Su Le's every move. The sudden burst of light in Su Le's eyes shocked Zhu Laoer. He found that there was no fear in Su Le's eyes at this moment, and what was shown was excitement and fanaticism.

It is still the road in front of the First Prison. Su Le started his morning exercise around here, and the four circles remained unchanged, but three kilograms of lead bags were tied to each of his calves. Zhu Laoer developed a series of intensive training courses based on his characteristics. The purpose of running is not to pursue speed, but to let him learn to control his breathing and strengthen his body. A first-class chef not only needs to have superb cooking skills, but also have a strong body, otherwise how can he bear high-load work.

The work of buying groceries and noodles has fallen on Su Le's shoulders, and Su Le has also gotten used to the load of more than 100 pounds. When he returned to the canteen of the Meat Coupon Factory, the sky had just turned bright.

Zhu Laoer wore his signature striped shorts and came to the roof with Su Le. Zhu Laoer said: "Chinese cooking skills are profound. When my master was alive, he often compared cooking skills with martial arts. He believed that the sects of cooking skills were several times more than martial arts. Looking at the world, almost everyone knew more or less cooking skills, but there were only a few masters who could truly study cooking skills to the point of being superb.

The food master can turn decay into magic and practice cooking skills. Some people emphasize self-cultivation, while others advocate mind cultivation. I always believe that truly superb cooking skills must be united by body and mind. Chefs must have a tolerant and calm mind. Only in this way can they be calm, not jealous, not rejected, and take advantage of others' strengths and make up for their own weaknesses. They can integrate all kinds of dishes into their own actual operations, and then they can form their own unique style."

Zhu Laoer said: "I increase your exercise load and exercise your body. The purpose is not only to make you have a strong body, but also to hone your will. First of all, you must have a good body when doing anything. You must have the ability to protect yourself. Opening a store to welcome customers is inevitable. If you encounter trouble, it is impossible to go to the people's police for everything. Most of the time, you have to rely on yourself."

Su Le laughed and agreed with his master's words.

Zhu Laoer said: "I will teach you Tai Chi today!"

Su Le said: "Master, we only have twenty days left. You can learn Tai Chi in the future. Let's spend more time on cooking." Although he said he wanted to fight with the Shen family and his son, Su Le still wanted to win in his subconscious mind. Who is not competitive in young people? Moreover, Su Le always believes that his cooking skills are not bad, and there is no chance for his peers to compete.

Zhu Laoer said: "Tai Chi gives birth to two yin and two yin gives birth to four yin. Does it sound particularly profound and mysterious? In fact, the earliest Tai Chi was learned by Zhang Sanfeng from the face of the knot."

Zhu Laoer's hands drooped, his back was facing outward, his fingers were slightly spread out, his feet were separated and parallel. Then he slowly lifted his arms to his chest, his left arm was half-ringed, his palm was facing the Yin Palm, and his right palm turned over the Yang Palm, starting from the Tai Chi starting style, Zhu Laoer said: "Zhang Sanfeng was originally a monk, doing odd dough in the kitchen of Shaolin Temple. Later, he learned the best martial arts by chance. It can be said that his martial arts foundation was all laid in the kitchen of Shaolin Temple. Tai Chi's skill of softness over hardness was realized by kneading dough that your senior sister could knead more than 100 pounds at a time, not by relying on the brute force, but by using Tai Chi skill. According to the different force and techniques, the dough can be kneaded with different textures, either soft and loose, or full of strength!"

What Professor Zhu Laoer has completely subverted Su Le's past concept of cooking skills, and knife skills were the top priority of Professor Zhu Laoer.

Zhu Laoer said: "The knife method is not just about using a knife. When most people mention the knife method, they focus on the knife itself." Zhu Laoer picked up the kitchen knife from the chopping board: "In fact, the first step in the knife method is to observe the ingredients. You must understand the ingredients themselves before you can determine the method of using a knife. There is another problem of food selection here. Ancient texts say that all things have their own innateness, just like people have their own talents. Even if Confucius and Mencius teach it, it is useless; if the nature of things is bad, it is easy.

Cooking teeth is also tasteless. It refers to its general principle: pigs should have thin skin and should not be fishy; chickens should have tender hair and should not be old; crucian carp should have flat body and white belly, and those with black backs must be stubborn in the plate; eels should have swimming in lakes and streams, and those with rivers must have rafts and joints; ducks fed to the grain are fat and white, and bamboo shoots that are covered with soil have few joints and fresh; the same ham is, but they are ugly and completely as vast as heavenly; the same croaker is, but the beauty is divided into ice and charcoal, and other debris can be compared."

The ancient text that Zhu Laoer said came from the Suiyuan Food List. He recited it in one breath. This is not the first time he showed his ancient writing skills in front of Su Le. Zhu Laoer said: "Understand the ingredients, choose the best ingredients, and then choose the method of using a knife. The commonly used knife techniques of our chefs can be divided into straight knife techniques, flat knife techniques, oblique knife techniques, and each knife technique is subdivided. Among these four knife techniques, the knife technique is the most fancy and the most eye-catching. It is easy to attract everyone's applause when displayed in public. It is not possible to practice successfully in a short time, so our focus is on the first three knife techniques."

Su Le said: "I have been cutting vegetables for more than ten years, and it is somewhat basic."

Zhu Lao Er gave a thunderous thunder on his head and said, "Is it good to be more humble? When cutting vegetables, you pay attention to three major elements. Power is connected to your fingers and wrists, and qi penetrates the tip of the knife, and concentrate on your mind. These three points are simple, but there are not many things that can be done." He casually took a lettuce and placed it on the cutting board, pressed the lettuce with his left hand, and pressed the middle knuckle against the blade body. He held the knife with his right hand and used the force of his wrist to move backwards. This is the cutting in the straight knife method. In this knife method, moving the left hand backward is the key to keeping the shape of the knife edge neat and uniform. With the different distances of Zhu Lao Er's left hand, the thickness of the lettuce slices cut also changed accordingly.

Zhu Laoer said: "Actually, you are not unfamiliar with these sword techniques, but have you tried your best when using the sword? Have you ever thought about what you will do next when you cut the raw materials? Choose a knife that suits you and find the rhythm of your swordsmanship. Then congratulations, your swordsmanship has already achieved some success. Every swordsman has his own characteristics, and the so-called characteristics are actually his unique rhythm."

Su Ledao: "What is the highest level of swordsmanship?"

Zhu Laoer was stunned for a moment. I wonder why this kid suddenly asked such a question, and asked back: "What do you think?"

"There is no knife in your hand, and there is no knife in your heart!" Su Le looked at Zhu Laoer with his hands behind his back.

Zhu Laoer inserted the kitchen knife in his hand on the chopping board: "I thought you were Dugu Qiubai? Chop the twenty kilograms of meat filling out for me first! I will use it at noon! It delayed my business, and I will turn you into Dongfang Bubai with one knife!"
Chapter completed!