Length tangent
Generally, the left hand holds the raw material stably and the right hand holds the knife. When cutting, the knife hangs down, neither pushing nor pulling outward, and it goes straight down one knife at a time. Straight cutting requirements: First, the left and right hands should cooperate rhythmically; Second, the middle finger joint of the left hand moves backward against the blade, keeping the same distance when moving, instead of fast and slow, wide and narrow, so that the cut raw materials are uniform and tidy; Third, the right hand should use wrist force, the knife should be vertical, and it should not be biased inside and outside; Fourth, when the right hand is operating the knife, the left hand should firmly hold down the raw materials.
By direct cutting, crisp raw materials, such as green bamboo shoots, fresh lotus roots, radishes, cucumbers, cabbages and potatoes, are generally used.
Push and cut
The knife method of push cutting is that the knife is perpendicular to the raw material. When cutting, the knife is pushed forward from the back, and the focus is on the back of the knife. Everything is pushed to the end, and it is not pulled back. Push-cutting is mainly used to cut loose, easily broken or scattered raw materials with a straight knife, such as barbecued pork and cooked eggs.
frenulum
The same is true of broaching. When applying a knife, the knife is perpendicular to the raw material, and when cutting, the knife is pulled from front to back. In fact, it is a virtual push to pull, mainly to pull, focusing on the blade. Pull-cutting is suitable for raw materials with strong toughness, such as thousands of sheets, kelp and fresh meat.
Push-cut and pull-cut both use wrist strength, and the movements are basically the same. The difference is that push cutting is from back to front, and pull cutting is from front to back. At first, only after mastering the straight cutting method can push cutting method and pull cutting method be used. It's best to learn pushing and cutting first, and then practice pulling and cutting.
4. Saw is also called push-pull cutting. Sawing is a combination of push cutting and pull cutting, and sawing is a difficult knife method to master. The knife cutting method is that the knife is perpendicular to the raw material. When cutting, first push the knife forward and then pull it back. This push-pull cuts down like a saw, cutting off raw materials. When sawing raw materials, the requirements are as follows: first, the cutting speed should be slow, and the force should be small and uniform; Second, the front and rear push-pull surfaces should be straight and not biased inward or outward; Third, when cutting, hold the raw materials firmly with your left hand and don't move, otherwise the size will be uneven; Fourthly, the shape and thickness of raw materials should be controlled by wrist force combined with the middle finger of the left hand.
Saw knife method is generally used to slice thick boneless and tough raw materials or soft raw materials, such as mutton slices of instant-boiled mutton.
cut
There are two ways to cut: one is to hold the handle with the right hand, the front end of the back of the knife with the left hand, and the two hands are balanced to cut; The other is to hold the handle with the right hand, hold the front end of the back of the knife with the left hand, and shake the hands alternately. The requirements of chopping knife method are: first, the knife should be aimed at the cut part, and the raw materials should not be moved, so it must be accurate; Second, both press cutting and shaking cutting should be quick and agile, and the force should be uniform.
Chopping knife method is generally used to treat raw materials and clinker with fine cartilage and bone or small volume and smooth shape, such as chicken, duck, fish, crab and peanut.
Roll cutting
The knife rolling method is to hold the raw material firmly with the left hand and cut it continuously with the right hand, and roll the raw material once for each cut. According to the rolling posture and speed of raw materials, it is decided to cut into pieces or blocks. Generally speaking, if you roll fast and cut slowly, what you cut out is a piece; It's just that the slices roll slowly and cut quickly. This rolling cutting method can cut out various blocks and pieces, such as hob blocks, water chestnut blocks, comb blocks and so on. The requirements of the roll cutting method are: the left hand rolls the raw materials with a moderate inclination, and the right hand rolls the raw materials with a certain inclination to keep the size and thickness uniform.
The hob cutting method is mostly used for round or oval brittle vegetable raw materials, such as radish, green bamboo shoots, cucumber, water bamboo and so on.
7. When cutting vegetables, you should also pay attention to:
First, the cut raw materials are uniform in thickness and equal in length. Otherwise, the raw materials are inconsistent.
Second, all raw materials processed by the knife, no matter silk, strip, diced, block, piece or segment, must not be connected with the knife.
Thirdly, according to the old and tender texture of raw materials, the lines are horizontal and vertical, and different cutting methods are adopted according to different cooking requirements. For example, for meat raw materials, tender and crisp meat with less tendons should be cut along the grain, while the old ones with more tendons should be cut at the top of the grain, and the general texture should be cut diagonally.
Fourth, pay attention to the shape matching of main and auxiliary materials and the rational utilization of raw materials. Generally speaking, auxiliary materials are subordinate to main materials, that is, the shape of auxiliary materials is slightly smaller than that of main materials. When using materials, we should carefully plan and measure the use of materials, so as to be overqualified, overqualified, meticulous and ingenious, and use rough materials as much as possible.
Straight cutting requires the cutter to be vertical downward, holding the raw material in the left hand and holding the knife in the right hand, and the knife will go down one by one. This knife method is suitable for radish, cabbage, potatoes, apples and other fragile root vegetables or fresh fruits, and it is one of the most commonly used knife methods for cold salad.
Push cutting is suitable for raw materials with loose texture. The cutter is required to be vertically downward, and the cutter is pushed forward from the back, with the center of gravity at the back end of the cutter.
Broaching is suitable for raw materials with strong toughness. When cutting, the knife is perpendicular to the raw material, and it is pulled from front to back, focusing on the front end of the knife.
Sawing is suitable for thick and tough raw materials. If you keep pushing and pulling the knife, you can cut it back and forth like a saw.
Cutting is suitable for cutting smooth raw materials with cartilage. Focus on the front and back ends of the knife, hold the handle with one hand, press the back of the knife with the other hand, and use both hands alternately to cut off the raw materials.
Gear hobbing is a kind of knife method to make raw materials have a certain shape. Roll the raw materials every time you cut one or two knives. With this knife method, comb back blocks, water chestnut blocks, scissors and so on can be cut out.
Before cutting vegetables, you should look at the hardness of raw materials and use knife correctly to get the ideal effect.