1. Protect your hands: It is very important to wear gloves before cutting vegetables. Gloves can reduce the direct injury to the knife opponent, especially some chefs will wear non-slip gloves, so that even if the knife slips, it will not directly hurt their hands. At the same time, if you are dealing with sticky ingredients, such as yam and taro, it is best to choose rubber gloves.

2. Maintain stability and rhythm: It is very important to maintain stability and rhythm when cutting vegetables. If the hand force is uneven, fast or slow, it is easy to cause hand fatigue and injury. Therefore, when cutting vegetables, we should keep a uniform rhythm and proceed slowly and steadily, so as not to cut fingers, but also to improve work efficiency.

3. Correct choice of knives: Different ingredients need to use different knives, such as cutting meat with a meat knife and cutting vegetables with a kitchen knife. If you use an inappropriate knife, such as a meat cleaver to cut vegetables, it will not only hurt the knife, but also increase the risk of cutting vegetables. Therefore, when choosing tools, we should pay attention to the scope of application of tools.

4. Basic Knife Training: If a novice chef or in the process of learning to cook, his hands are easily injured, it is probably because the basic knife training is not enough. It is suggested that some basic knife training should be carried out before cutting vegetables, including practicing various cutting methods and mastering the correct knife posture. Through these trainings, hand-eye coordination ability, control ability and hand fatigue resistance can be improved.

Generally speaking, in order to prevent vegetables from foaming, we need to pay attention to protect our hands, maintain stability and rhythm, correctly select knives and strengthen the basic training of knives. At the same time, as a chef, we also need to pay attention to personal hygiene and safety awareness to avoid unnecessary injuries caused by negligence.