When we stir-fry, it is a cooking skill to make the frying spoon catch fire when stirring, commonly known as "hooking fire". When there is a "hook fire", it is inevitable to use "tipping the pot". "Tipping the pot", that is, when turning the spoon, the "oil mist" in the turned dishes and soup comes into contact with the flame and leads the fire into the spoon. Most of the dishes with "hook fire" are "fried", such as: three kinds of fried meat with scallion, hot kidney flower, etc. These dishes need extremely high temperature in a short time, and they are thick in taste and dark in color.

If you use words to describe the essentials of the action of "flipping the pot", you will feel how to look at it, but when you do it yourself, it's not like that. This is the characteristic of cooking. First, you look at it, and second, you do it yourself, which accounts for 90%. Therefore, the key is to do it yourself, and you can't look at it.

The essentials of the action of the pot:

When jumping, the wrist force is the key. First, use your thumb to pull the pot slightly into your arms, and then use the other four fingers to send the pot slightly forward, and when you send it, you can lift it up conveniently, and the dishes in the pot will turn over from the pot, and then pick it up with the pot to complete the whole set of actions. This is the main point of "overturning the pot".

The chef flips the spoon to ensure that the cooking materials are evenly heated, colored and tasted during the heating process and to maintain the integrity of the dishes.

When stir-frying, the specific posture requirements are as follows:

(1) Stand facing the gas stove, and the front of the human body should keep a certain distance from the edge of the stove (it can be kept at about 5 to 25 cm according to the height). (2) Stand with your feet apart, with your toes shoulder width of 40 to 50 cm (which can be adjusted according to your height). (3) Keep the upper body natural and upright, naturally contain the chest, lean forward slightly, and look at the changes of raw materials in the spoon.

Brief introduction of spoon technique

Shake spoon

Also known as shaking the pot and turning vegetables, it refers to a spoon-working skill of rotating raw materials in a frying spoon. Shaking the spoon can prevent the pan from sticking, and can make the raw materials heated evenly and mature uniformly in the frying spoon. It is often used in cooking and cooking.

When shaking the spoon, the left hand picks up the frying spoon (or the frying spoon does not leave the stove mouth), and through the rotation of the wrist, the frying spoon is driven to rotate clockwise or counterclockwise, so that the raw materials rotate in the frying spoon. When turning the spoon, hold the spoon handle with your left hand, keep the frying spoon from the stove mouth, and quickly turn the frying spoon to the left or right. Pay attention to the speed when turning the wrist to the left or right, otherwise the frying spoon will turn with the raw materials and will not turn the spoon. After the raw materials in the spoon rotate, do small shaking to ensure that the raw materials in the spoon can continue to rotate.

Turn over the spoon

There are many techniques of spoon turning, which can be divided into forward turning, backward turning, left turning and right turning according to the different methods of spoon turning.

Forward turning is to turn the raw materials from the front end of the frying spoon to the handle of the spoon, and its methods are divided into two types: pulling the spoon and hanging the spoon. Forward turning is generally widely used in family cooking. Remember the formula of "push, pull, lift and fall" when turning the spoon. The first step is to "push", that is, to send the spoon forward slightly below (be careful not to extend your hand beyond the mouth of the stove to avoid being burned by the flame). The purpose of "pushing" is to send raw materials to the first half of the spoon; "Pull" is to pull the raw material back on the basis of the first step, and at the same time, in the process of "pull", the wrist should have a "lift" action, so that the raw material will turn over; The last "frustration" is to catch the raw materials steadily and give them a buffer to prevent the soup from splashing and hurting people. In the process of turning the spoon, you can also use tools such as flat shovel and hand spoon to complete the "push" action. Don't make up-and-down movements similar to the bouncing ball during the spoon turning.

Back flip, also called back flip, refers to a method of turning the raw materials from the handle direction to the front end of the frying spoon. It can prevent soup and hot oil from splashing on the body and causing burns. Some people figuratively compare it to "pearl inverted shutter".

Turn left and right, also known as rollover. Turning left means moving the end of the frying spoon to the left after leaving the fire mouth, with the spoon mouth facing to the right, twisting and throwing the wrist and elbow arm to the upper left forcibly, and the raw materials can fall into the spoon after turning over; Turn right is to turn the raw materials back from the right side of the frying spoon to the left.