Knife work is good or bad, directly affecting the aesthetics and taste of food. If you cut the food, the knife work is not mastered, a big piece of a small piece of flavor difficult not to say will also lead to increased difficulty in frying, some dishes have been cooked some dishes are still raw. It is because the importance of the knife work is so high, so Chengdu New Oriental pay special attention to the students knife work requirements, every practice will have professional guidance, there will be a periodic assessment to check the students' learning situation.

Second, the upside down pot

In cooking, to make the food in the frying spoon in the heat evenly, evenly flavored, evenly colored, hanging pulp evenly, the upside down pot is particularly important. The main help of the spatula and frying spoon curvature of the push and pull, as well as the wrist and elbow of the re-emergence of force. On the campus of Chengdu New Oriental, you can always see rows of students who are neatly organized to turn the wok. Accompanied by the beat of a drum, the students are practicing pot-banging one on top of the other.

Three, fire

Fire, is the cooking process, the size of the fire used and the length of time. Cooking, on the one hand, from the burning intensity to identify the size of the fire, on the other hand, according to the nature of the raw materials to determine the length of time to mature. Only the unity of the two, in order to make the dishes cooked to standard. Generally speaking, the use of fire to determine the size of the nature of the raw materials, but it is not absolute. Such as stewed beef is the first high fire, after small fire. Dry roasted fish is the first strong fire, and then medium fire, after the small fire burning.