After that, the giant door brought Yun Fei to several types of markets, including the fruit and vegetable market, pork market, chicken market, etc. In various markets, Yun Fei used his special sense of touch to recognize many delicious ingredients and gradually understood the characteristics of various ingredients.
One day, the giant door said to Yun Fei,"You've almost understood the ingredients. From today onwards, you have to start training your cooking techniques."”
"The cooking method…?"
"To cook, the first thing you have to learn is…"
"The first thing is, what martial arts do I have to learn?”
"The first thing to learn is knife skills.”
"Knife skills…?"
"No matter what dish it is? When processing the ingredients, one must use knife skills. If the knife skill was good, the cooking would look beautiful. Color, fragrance, and taste were the three elements of cooking. The knife skill represented color, and the knife skill accounted for one-third of the overall cooking skill.”
"I didn't expect knife skills to be so important to cooking…" Yun Fei was surprised.
The giant door took out a bull-slaying knife and said to Yun Fei,"I'll give you this knife. In the future, you can use this knife to practice your cutting skills.”
"This Ox Slaying Saber…?"
Mizar continued,"This farmhouse of mine is the slaughterhouse for the cows, and the best place to practice your knife skills.”
Beef was one of the most popular meats for humans, second only to pork. Beef had high protein content and low fat content, and it tasted delicious. Therefore, it was loved by people and enjoyed the reputation of being the " pride of meat." The meat quality of each part of the cow was different, and the cooking method was also different.
Beef neck meat had little fat and a lot of red meat. It had a little tendon and was only second in hardness to calf meat. It was suitable for minced meat or stew. It was also good for beef meatballs.
The shoulder meat had a moderate fat distribution, but it was a little hard. The meat was a little thick, so it could taste the unique flavor of beef. It could be used as boiled beef or cut into small cubes to stew. It was suitable for stewing, roasting, braising, and it was also very delicious to make curry beef.
The first half of the beef back had few tendons and was extremely fine. It was suitable for making sukiyaki, beef rolls, steak, and so on. It was one of the most tender meats and was most suitable for making high-quality steak and barbecue beef.
The second half of the back of the beef was the loin and tenderloin. The meat was soft and fine, and the shape of the meat was good. It could be cut into large pieces and used as steak or thinly cut to make beef.
Fillet and tenderloin were the softest parts of beef. There was almost no fat, and they were low in fat and high in protein. They were the favorite of healthy foodies and were suitable for stir-frying, deep-frying, hot-frying, and roasting.
The rump meat and the butt tip were the red meat on the cow's buttocks. The meat was soft and delicious. It was suitable for all kinds of cooking methods. It tasted good when made into steak. It was a superb product when grilled or raw beef slices.
The shoulder meat had little fat and was red in color. The meat was hard, sweet, and had a high colloid content. It was suitable for making soup.
Although the meat was thin, it was thick and hard. It could be roasted.
The back of the breast, the inner abdominal muscle row, namely streaky pork and beef brisket, this part of the meat is thick, hard, containing a lot of fat, is the cow's body to extract the frost beef. In the front part, the fat and lean meat were arranged in layers, which was the streaky pork. The back part is beef brisket. It was suitable for frying, roasting, or stewing meat.
The meat of the hind legs was rough and easy to absorb the taste of spices. It was suitable for seasoning and cooking into cold dishes.
The hind leg meat and the monk's head were soft and could be cut into thin slices for cooking. Dieters could taste them with ease.
The hind leg meat had a silver edge and three forks. It was the roughest part of the beef. Use a small fire to slowly braise or stew. After boiling for a long time, cut it into thin pieces and eat it.
The tendon had little fat. After simmering over a low heat, it could present a soft and delicate texture. It was suitable for stewing or boiling soup.
A live cow waiting to be slaughtered was hung up by an iron hook, and the giant door pushed the live beef cattle out. Yun Fei was very surprised. The giant door actually wanted to demonstrate the slaughter of a live cow for him to see. The cow was even mooing in pain. The scene was very cruel.
The giant door caressed the cow's body as if telling it to stop struggling. The giant door put its hands together and prayed for the cow.
Suddenly, he stabbed the bull-cleaving knife quickly and fiercely, accurately piercing the occipital bone and the first cervical vertebra of the cow, destroying the nerve connection between the oblongata and the spinal cord, instantly causing the cow to be paralyzed. This was to prevent the cow from struggling and making it difficult to bleed, and to reduce the pain of the cow when it was slaughtered. Then, he quickly cut his neck and blood spurted out.
"Ah!" The giant gate shouted loudly, its aura as imposing as the sky.
He raised the knife and slashed it vertically, instantly splitting the cow in half. The Cow Slaying Knife went along the back of the calf's hip bone and instantly split the cow's body into two halves from the middle of the hip bone, lumbar spine, cervical spine, and cervical spine. Then, he slashed horizontally with great force. The wind was fast, and he slashed horizontally from the twelfth to the thirteenth ribs at the waist. In an instant, the entire cow's body was divided into four parts.
The giant door summoned the guardian martial artist and roared,"Come out! Heavenly Mountain's Child Elderly Lady!"
Red smoke was emitted from the back of the giant door. A huge aura swirled and condensed into the shape of a young woman of Heavenly Mountain. She had a young face, a head of white hair, a thin body, and a red dress. She had an extremely powerful charisma.
"Heavenly Mountain Plum Splitting Hand-Quick Slash Blade Technique!”
The giant door held the bull-killing knife in his hand and quickly slashed out. In an instant, the hair, blood, skin, and dirt on the beef were cut clean.
He slashed down dozens of times, and the blade aura was fierce. The blade wind spun and the blade shadows surged out, slashing the beef body one after another. Bursts of explosive wind were emitted from the beef, and the beef was instantly cut into thirteen pieces.
Beef neck meat, shoulder meat, beef spine, upper loin meat, fillets, tenderloin meat, hip meat, rear hip tip, chest meat, frosted beef, beef brisket, head knife, monk head, silver-edged trident, step tendon, and so on.
Yun Fei was dumbstruck. A huge live cow was instantly sliced into pieces by the giant door. The giant door's saber technique was really too powerful...
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