Shovel and spoon
If you are a professional chef or want to be a professional chef, I suggest you use a spoon because it is convenient.
I have mentioned in many articles that the nature of cooking by a chef is different from that of cooking at home. The first attribute of a chef's cooking is commodity, followed by food, or the attribute of commodity is far greater than that of food. Their work is tense and orderly, and all the tools and furnishings in the kitchen should be maximized. All kinds of ingredients are washed, diced, processed or semi-processed in advance. Liquid items such as oil, water and broth are put into the basin in advance, and seasonings are put in the seasoning box for easy access at any time. In this case, it is most convenient to use a spoon. Although the spoon is not as thorough as the shovel, it can be assisted by turning over the pot.
The cook turned over the pot.
If you are an ordinary person and just want to cook well at home, I suggest you use a shovel, because it is more suitable.
It is smooth to shovel, and the biggest advantage is that it is fried thoroughly. The kitchen at home is completely different from the kitchen in the hotel. For example, how much oil is poured in the oil pan; Put the seasoning in the seasoning box with a small spoon, and add it with a small spoon when using it; Need cold water, turn on the tap to get some, need boiling water, take a thermos bottle and pour some. Small fires and stoves at home do not require us to have very strong cooking control and seasoning ability. Therefore, the advantages of spoon in taking materials can not be reflected, but the disadvantages of incomplete frying are undoubtedly revealed. Although it is theoretically possible to stir-fry by turning over the pan, it will face two problems: first, many people can't turn over the pan or are very unskilled; Secondly, the conditions in the kitchen are not allowed. Many people's range hoods are only about 20 cm away from the pot surface, so it is impossible to pour the pot.
Suitable for cooking with a shovel at home.
To sum up, different identities and cooking purposes decide whether we choose a shovel or a spoon. Of course, some people will put forward other reasons, which I personally think are far-fetched. For example, some people describe the advantages of a spoon: it is easier to master the amount of seasoning, the shape of the pot is better, and it is easy to break the ingredients in the pot (when frying rice) ... In fact, these have nothing to do with tools, but only with personal preferences.