First, the overlapping of straight knives means that the direction of the knives is at right angles to the pier. According to the different treatment methods of raw materials, it can be roughly divided into cutting, chopping and chopping.
1 cutting: it is the most commonly used cutting method, which is divided into direct cutting, push cutting and pull cutting, push-pull cutting, roll cutting and hay cutter cutting.
(1) Straight knife cutting is to apply force from the middle and back of the knife, aim the raw materials vertically at the part to be cut at one time, and at the same time, make use of the natural resilience of the blade and the pier and the flexibility of the wrist to jump evenly and orderly, so it is also called "jumping knife cutting". Widely used in various vegetables and bean products.
(2) broaching by pushing the knife, in which the cutting focus is on the back of the knife, and the back of the knife contacts the raw material first, and the raw material is cut by one knife at the same time from the inside to the outside; Broaching (also called broaching), on the other hand, is mostly used for hard plant raw materials and boneless and relatively tough animal raw materials, such as radish and meat.
(3) Push-pull cutting is the simultaneous use of push-pull cutting and broach cutting. The knife is pushed out first, then pulled back to cut off the raw materials, like a saw, so it is also called "saw". Suitable for raw materials with certain toughness, looseness and brittleness, such as pork belly and western-style ham.
(4) Rolling cutter cutting is also called "material rolling cutting", with one hand holding the raw material and the other hand cutting vertically at a certain angle with the raw material. Every time you cut a knife, rotate the raw material once, and cut while rolling. It is mostly used for round and cylindrical raw materials such as eggplant and potatoes.
(5) Hay cutter cutting, also called "press cutting", holds the handle with one hand and the back of the knife with the other hand, aiming at the part of raw materials to be cut, and cutting down repeatedly and randomly; Or hold the knife handle (or knife tip) with one hand and press it on the vegetable pier to be cut, and press the knife tip (or knife handle) with the other hand to cut down, which is mostly used for small, round and slippery raw materials with shells, cartilage (or small bones), such as crabs, peppers and chestnuts.
2 chop: also called chop, it is to chop the boneless raw materials into salty mud, minced meat, powder and granules. Usually chop with single knife, double knife and knife (also called chop), such as fish paste, chicken chops and Jiang Mo. Or the method of chopping raw materials with bones into a certain shape, generally a single knife, suitable for raw and cooked raw materials of livestock and poultry, such as whole chicken, whole duck, roasted poultry and so on.
3. Chop: Also called "chopping", hold a knife, aim at the part of the raw material to be cut, lift the knife to a certain extent (sometimes higher than the head to increase the inertial impact), cut the knife fiercely, cut the raw material once or more, and cut it into a straight knife, a heel knife and a racket knife.
(1) Straight-knife cutting: First look at the parts of raw materials to be cut, cut vertically with a knife, and cut off the raw materials once or more. Mostly used for big bones or hard raw materials, such as chicken, duck and ribs.
(2) Cut with a knife, press the blade on the part where the raw material is to be cut, hold the raw material with one hand and the knife with the other hand, raise both hands at the same time, and fall at the same time (hold the raw material hand and leave the raw material when falling), and repeat for many times until the raw material is cut off. It is mostly used for raw materials that are difficult to cut and master, such as pig hands, frozen fish and meat products.
(3) Clap the knife, that is, put the blade at the part where the raw material is to be cut, and beat the back of the knife with the palm or heel until the raw material is cut off. It is mostly used for smooth, hard and difficult-to-master raw materials, such as duck head.
Second, the slicing knife method, also known as the "batch knife method", is to cut raw materials into thin and neat slices, which are divided into flat-edged method and inclined-edged method according to the different requirements of raw material molding.
1 flat edge method: it is a knife method parallel to the vegetable pier when the knife runs, which is divided into flat edge, push edge and pull edge, push edge and shake edge.
(Flat knife, that is, hold down the raw material with one hand and flatten the blade with the other hand. From one end of the raw material, the knife enters the raw material parallel to the vegetable pier and cuts the raw material with one knife. The knife at the upper end of the raw material is an "upper blade" and the knife at the lower end of the raw material is a "lower blade". Suitable for boneless and tender raw materials and vegetables, such as bean products and duck blood.
(2) Push blade and pull blade. Push blade is the action of pushing blade from inside to outside at the same time, which is suitable for fragile raw materials, such as water bamboo and cooked bamboo shoots. On the other hand, the broaching edge is suitable for raw materials with tender meat and slightly toughness, such as meat slices and fish fillets.
(3) Push-pull saw blade, also known as "pulling saw blade". The front end of the knife is fed with raw materials first, then dragged from front to back, then pushed forward from back to back, and pushed and pulled in tandem until the raw materials are broken. Suitable for relatively tough raw materials, such as belly slices.
(4) Shake the blade, that is, when the blade cuts into the raw material, the blade slightly or even undulates up and down to beautify the shape of the raw material, which is suitable for soft and brittle raw materials.
(5) The rotating blade means that the blade is flat and the raw materials roll on the wall. Plant raw materials are generally ashamed of the upper part of the raw materials, which are called "upper rotating leaves", such as cucumbers and radishes; Animal raw materials are generally ashamed of the lower part, which is called "downward spinning slice", such as meat slices.
Oblique edge method: it is a method that the tool and the raw material enter the raw material cutting and molding at a certain oblique angle, which is divided into oblique edge positive film, oblique edge reverse film and pulling saw blade.
(1) Oblique knife positive film, also called "Oblique knife pull tab", with the blade inclined, the back of the knife outward and the blade inward. From the front of the knife, the raw materials such as waist slices and sea cucumbers are moved into the raw materials and pulled out from the outside.
(2) The blade of the oblique knife is reversed, also called "oblique knife pushing blade". The blade is oblique, the back of the knife is inward, and the blade is outward, so it is ashamed to push the raw materials such as ear pieces and belly pieces from the middle and back of the knife.
(3) The saw blade is an inclined blade, which feeds raw materials and then pulls them back and forth until they are broken. It is mostly used for large pieces of raw materials, such as flat fish.
Third, scraping the ground is a knife method that draws a certain depth on the surface of raw materials and continuously forms patterns. It can make the raw materials mature and consistent after heating, make the texture more crisp and tender, curl into various beautiful shapes, and make the dishes more delicious and beautiful, so it is also called "flower knife method". Cutting methods are usually divided into straight cutting, push cutting, pull cutting, cross cutting and so on. It is used with straight cutting and sheet cutting.
1 grain cutter: firstly, cut parallel grain lines on the surface of the raw material with an oblique knife, then rotate about 70 ~ 80, cut parallel grain lines intersecting with the original grain lines at a certain angle with a straight knife method, and the depth is 4/5 of the raw material. Finally, change the knife into a narrow square, and then heat it to form a grain shape, such as waist flower.
Litchi flower knife: first push the parallel knife line with a straight knife, then rotate the raw material by 80 degrees and push it with the same knife method, the depth is 4/5 of the raw material. Finally, replace the knife with a 3cm triangle or elephant eye block, which is a litchi flower knife, such as cuttlefish and tripe head.
Chrysanthemum-shaped flower knife: First cut or slice the raw material into parallel pieces from one end, the depth is 4/5 of the raw material, then turn 90, cut 4/5 of the raw material into filiform vertically, and the other end is still connected, then change the knife into triangular pieces and heat to form chrysanthemum-shaped pieces, which are mostly used for raw materials with thick meat, such as chrysanthemum fish.
Spherical flower knife: also called "pine cone flower knife", raw materials are cut into thick pieces, and then cross patterns with relatively close knife spacing are applied on both sides of the raw materials, the depth of which is 2/3 of the depth of the raw materials, and then the knives are changed into square or round blocks, which are rolled into spheres after heating, and are mostly used for raw materials with high brittleness and toughness.
5 Lantern-shaped flower knife: First cut the raw material into pieces with a length of about 4cm, a width of about 3cm and a thickness of about 3cm, then spread two knives obliquely in opposite directions at both ends of the raw material, with a depth of 3/5 of the raw material, and then fold them into a straight knife pattern with a depth of 4/5 of the raw material at right angles, and the distance between the knives should not be too close. It will turn into a lantern shape when heated.
6 Twist cutter: First, draw a parallel cutter line with a depth of 4/5 of the raw material with a straight cutter, then draw a cutter line with the same depth perpendicular to the original cutter line, then turn the raw material upside down and draw the same cutter line with a 45 angle, and finally change the cutter to grow into a square or a regular square. Another method is to make a straight knife pattern on one side of the raw material, and then make a parallel oblique knife pattern on the other side of the raw material, the depth of which is 4/5 of the raw material, and then change the knife into pieces, such as cucumber and dried citron.
7. Twist-shaped flower knife: First, grow the raw materials into blocks about 4.5cm, 3cm wide and 0.3cm thick, cut a 3.5cm long mouth in the middle, then cut a 3cm long mouth on both sides of the middle seam, then hold the two ends of the raw materials by hand, and pass one end of the raw materials through the middle seam, which is mostly used for meat.
8 centipede flower knife: firstly, put the raw materials through with chopsticks, cut one knife every 0.3cm with a straight knife, and then cut one knife obliquely every other grid until it is 1/2 of the raw materials, that is, salty centipede shape, such as pig yellow pipe.
Comb knife: First, cut rows of tight knife lines with a straight knife, the depth of which is 2/3 of the raw material, then turn the raw material upside down and cut it into pieces or blades, and heat it to form a comb, such as squid and chicken gizzards.
In addition, there are more vivid and concise ones, such as sawtooth, scissors, ruyi, jade wing, phoenix tail, spiral, crescent knife and so on.
Gouge knife method is often used in whole fish processing, and the whole fish knife method includes:
1 straight knife, push or pull with a straight knife, and draw knife lines on both sides of the fish, with an interval of about 0.5cm, as deep as the fish bones. You can use the straight knife method and the oblique knife method, such as braised eel segments and dry-roasted crucian carp.
The diamond-shaped flower knife, also known as the "oblique cross knife", is used to cut parallel knife lines at the same distance from the fish body and at a certain angle on both sides of the fish body straight or obliquely, and then rotate at a certain angle to cut the parallel knife lines intersecting with the original knife lines into an oblique cross with a depth of fishbone, which is suitable for large and long fish, such as grass carp and yellow croaker.
Peony flower knife: First, the blade is at an angle of about 45 degrees with the fish, then the blade touches the fish's spine, and then the blade is flattened to about 2cm, and the blade spacing is about 3 cm to 5 cm. After heating, the surface of the fish is rolled into a wave-like shape similar to peony flowers, and the fish is often steamed and shredded with scallion oil.
Squirrel flower knife: First, lift two clean fish, with their tails connected and their skins facing down, draw parallel knife lines with dense spacing on each fish along the length direction, and then turn the 90-degree oblique slice into a parallel knife line that intersects the original knife line by about 45 degrees, and the spacing is equal to the original knife line, so the fish skins cannot be cut. When heated, it becomes a squirrel shape, such as Sweet and Sour Mandarin Fish.
5 Liu Hua Dao, first draw a knife from the thickest part of the fish to the bone, and then obliquely draw a willow-like knife pattern on both sides of the original knife pattern, which is mostly used for fish with thick body surface, such as braised pomfret.
6. Venetian knife: first cut the knife from the tail of the side of the fish, then cut the fishbone directly, then flatten the blade and push it to the head along the spine. Cut the fishbone directly every 3cm on the original blade pattern, flatten the blade and push it forward about 2.5cm, continue to process it to the tail, and heat it to form a Venetian shape.
Other knife methods Some knife methods are rarely used in raw material rough machining, but they are very practical, such as: arranging, patting, turning, gouging, cutting, scraping, picking, pressing and punching.
I have mastered all kinds of cutting methods. According to the performance, texture, size and cooking requirements of raw materials, raw materials are processed into pieces, silk, blocks, strips, segments, diced, granules, minced meat, mud and other shapes through knife processing, so as to meet the requirements of accelerated maturity of raw materials, uniform taste, easy thickening, convenient eating and beautiful appearance.
Material formation
1. Slicing refers to raw materials processed into thin sheets by cutting or slicing. The size and thickness of slices depend on the cooking requirements and the texture of raw materials. Crisp, soft and crisp raw materials should be heated for a long time and thicker. The heating time is short, and the hard or tough raw materials are thinner. The quality of the film should be uniform in thickness, consistent in length and clear in disconnection. The shapes of chess pieces mainly include:
1 Rectangular pieces, also known as "domino pieces", are slender and shaped like dominoes, and are divided into large, medium and small pieces. Generally, the thickness should be less than 0.3cm and the length should be between 4cm- 10cm, which is mostly used for plant raw materials.
2 Water-shaped tablets, also known as "elephant-eye tablets" and "rectangular tablets", are water-shaped tablets made of raw materials or cut into elephant's eyes, with a thickness of less than 0.3cm, a long diagonal of about 5cm and a short diagonal of about 3cm, which are mostly used for plant raw materials and ingredients.
March tooth, cylindrical raw materials are cut in pairs along the length, and then obliquely cut into thin and slender semi-circular pieces at a certain angle.
Willow leaves, slightly pointed at both ends and slightly wider in the middle, are as thin as willow leaves.
5. Cut the raw materials into slices with thick top and thin bottom, such as sea cucumber slices.
Cowtongue slices, also called "shavings", are made of thin, naturally curled raw materials that look like cowtongue (or shavings). Generally, the raw materials are changed into cubes first, and then sliced.
7 Comb piece is also called "fish gill piece", which is similar to comb knife.
Fire clips, also known as "connecting blades" and "hinges", are double blades that cut one end of raw materials and connect the other end together. They can be strip-shaped or round, with stuffing in the middle.
9 nail chips, also known as "diced chips", are square or diamond chips made of nails and other raw materials, which are mostly used as ingredients.
Second, silk is a slender shape formed by knife processing of raw materials, with a length of about 6 cm ~ 10 cm. According to the nature and texture of raw materials, it can be divided into three types: straight cutting and oblique cutting. There are "cross-cutting cattle, oblique cutting pigs and parallel cutting chickens" in the industry. The thickness of silk is determined according to the nature of raw materials and cooking methods. Toughen old raw materials, stew, boil, cook and other cooking methods should be cut into small pieces. Soft and crisp raw materials, frying, frying and other cooking methods should be cut thick. Shredding requires uniform thickness, consistent length and root cutting. There are the following kinds of silk:
1 Big thick silk, also called "head thick silk", is long and thick, with a thickness of about 0.3cm, such as dry fried beef shreds.
2 thick silk, thin and short, about 0.2cm thick, such as shredded pork and fish.
3 thick silk, as thick as a match stalk, about 0. 15cm thick, such as shredded ham and shredded mushroom.
4 Filament, also called "needle wire", is not limited in length, and requires extremely thin and uniform shape, such as silver needle. The finished product is sometimes called "pine", such as shredded onion and potato.
When shredding, the raw materials are cut or sliced first, and then stacked and shredded. There are three main stacking methods:
1 Step-by-step stacking method, the chess pieces are stacked into steps (also called "corrugated") in sequence, and then cut into shreds, such as shredded pork.
2. Stacking method: Stack the fragments from bottom to top and cut them into shreds, such as shredded tofu and radish.
3. Roll stacking method: roll the sheet into a tube and then cut it into silk, such as kelp silk and egg skin silk.
3. Blocks are three-dimensional shapes with different specifications made by cutting, splitting, chopping and chopping raw materials. The raw material blocks with long heating time and soft and brittle texture are larger; Hard blocks with bones and short heating time are smaller. Block thickness should be consistent, the size should be equal. The main shapes of blocks are:
1 long square, also known as "domino block", is made by processing raw materials into a domino square with a width of 4cm and a thickness of about 1.5cm.
2 squares, the ones with sides longer than 3cm are large squares, and those with sides shorter than 3cm are small squares.
The diamond-shaped block, also known as the "elephant eye block", is first cut into long strips and then obliquely cut into diamond-shaped blocks. The longest diagonal is generally about 4cm.
4 hob block, straight knife vertically inclined into the raw material, cut a knife to roll the raw material once, then cut a knife and roll it again until the raw material is cut, which is often used for oblong raw materials.
5 Tiles, which are made of raw materials with an inclined edge of about 1cm (can't be fragmented), are shaped like two connected tiles, such as tile fish, under the inclined edge of every 1cm.
6 chopping wood blocks, first cut the raw materials in half along the length, then beat them with the back of a knife (not too broken), and then cut them into strips with different thicknesses and lengths, which are shaped like chopping wood for cooking, such as shooting cucumbers.
7 pictographic blocks, raw materials are processed into blocks of various shapes by knife cutting, such as chrysanthemum blocks and litchi blocks.
4. Cut the raw materials into thick slices with a straight knife, and then change the knife vertically into salty strips, the length is generally about 4 cm to 6 cm, and they are divided into finger strips, chopsticks strips, ivory strips, phoenix tail strips and eyebrow strips according to their shapes. The thickness of the strips should be equal and the length should be consistent.
Fifth, the section is also called "festival", that is, the raw materials are cut into salty, long or short sections, and the main materials are longer, such as eel and garlic seedlings; The ingredients used are shorter, such as onion segments.
6. Dicing, granulating and dicing raw materials into 0.5cm~2cm ~ 2 cm square granular cubes; The grain is diced or chopped into a cube with a square of 0.3cm, also known as "mung bean diced" and "broken rice": one end is slightly smaller than the grain, one is chopped, the other is shredded first, and then cut into pieces horizontally.
Seven, velvet, mud is the processing of raw materials into very fine velvet. The raw materials are cooked first, and the molded mud is processed by pressing, pressing and stirring, which is suitable for plant raw materials, such as pumpkin sauce and mashed potatoes; Chopping, beating, picking, scraping and other methods are used to treat the formed minced meat, which is suitable for animal raw materials such as minced chicken and minced fish.