The skill of spoon rotation in cooking is an important content of spoon workers and one of the important basic skills in cooking operation. When cooking various dishes, the chef will tilt and rotate the frying pan or the two-ear pan with the strength of his arms and wrists according to the requirements of cooking methods, so that the raw materials can be cooked evenly in the frying pan, heated evenly, tasted evenly, colored evenly and hung evenly.
The rotary spoon can meet the needs of various cooking methods and dishes. Catch the fire? In order to speed up the cooking, it is suitable for quick cooking methods such as stir-frying and frying, and keep the dishes fresh, tender and crisp.
Rotating the spoon can make the raw materials move and shift constantly, prevent the pot from sticking to the bottom in a short time at high temperature, make the dishes evenly heated, mature, seasoned and uniform in color, avoid uneven raw and cooked, and make the raw materials not easily broken, thus ensuring the beautiful appearance of the dishes.
Rotating the spoon can make the dishes blend with the sauce and adhere to the main and auxiliary materials evenly, which can quickly remove the fishy smell, relieve boredom, refresh and enhance the flavor, and coordinate and beautify the shape of the dishes.
In practice, according to the different shapes of raw materials and finished products, different dipping methods, different requirements for temperature and different degrees of action, we often divide the spoon turning technology into small spoon, large spoon, shaking spoon, hanging spoon and holding spoon.
Small spoon
It is a commonly used spoon turning method, which is mainly suitable for dishes with small quantity, short heating time and easy ripening. The specific method is as follows: hold the spoon handle or pot ear with your left hand, take the edge of the stove mouth as the fulcrum, and the spoon leans forward slightly to send the raw materials to the first half of the spoon, then quickly pulls them back to a certain position, then pushes them down slightly to turn the raw materials in the spoon, and then transports them to the first half of the spoon and then pulls them back to turn them over, so that the spoon can be kept from catching fire repeatedly, and it can move quickly and rotate freely, so that the cooked dishes meet the quality requirements.
Like an explosion? Kung pao chicken? This kind of dishes are seasoned at the same time, and it is necessary to turn the spoon when cooking, so that the dishes can achieve the effect of uniform taste, tight sauce, bright oil and bright red color. Another example? Fried shredded pork? After the raw materials are put into the spoon, the raw materials are constantly turned over by the small turning method, and condiments are added with them, so that the shredded pork is evenly tasted when heated, and the finished product meets the quality requirements of fresh, soft and tender. Another example? Braised ribs? In the process of heating and ripening, the main ingredients are turned regularly by turning the spoon. When thickening, water starch should also be poured in by turning over the main ingredients to make the soup thick and evenly distributed, so as to achieve the best effect of bright oil and bright thickening.
A spoon.
Is the raw material in the spoon made at one time 180? Flip, that is to say, the raw materials are reached by a big spoon? Inverted? This effect is called a big spoon because of its large movement and turnover. The method is to hold the spoon handle or pot ear with your left hand, shake the dishes in the spoon, then pull the spoon away from the burner and lift it to the upper right, and lift the spoon to 60? ~70? Angle, at the same time, gently pull the spoon back with your arm to make the raw materials empty and turn back. At this time, the dishes will have a certain inertia to the big spoon. In order to reduce inertia, the spoon should fall with the raw materials, and the angle should be reduced to catch the raw materials. The above-mentioned pulling, sending, lifting, turning and holding actions should be completed in an agile, accurate, coordinated and consistent manner, and cannot be stopped at one go.
Spoons are suitable for plastic materials and beautiful dishes, such as? Hey? French? Braised melon with crab roe The cooked wax gourd strips are buried in a plate, then gently pushed into the prepared soup and cooked with low fire. After thickening, turn over the spoon to make the dish fall into the spoon steadily, and its shape is exactly the same as that when the plate is placed. A dish like this must be a spoonful. Another example? Braised crystal fish? After the main ingredients are cooked and thickened, a large spoon is used to show the guests the perfect part of the fish surface color, knife work and juice thickening.
Shake a spoon
Hold the spoon handle or pot ear with your left hand, and turn the spoon clockwise or counterclockwise regularly with the strength of your wrist, so that the dish can be driven to rotate in the spoon through the shaking of the spoon. It is suitable for picking vegetables, folding vegetables and dishes made of all raw materials. Dishes can be achieved by shaking the spoon: ① Adjust the heating, astringency, taste and coloring position of the raw materials in the spoon to make them uniform, so as to avoid the raw materials hitting the bottom. (2) Due to the action of the vibrating spoon, the exposed oil is distributed more evenly, the friction between raw materials and the spoon is reduced, and the lubrication degree is enhanced. (3) Due to the inertia caused by shaking the spoon, there is a certain gap between the raw materials and the big spoon (which is difficult to observe with naked eyes), which lays the foundation for the smooth operation of the big spoon. ④ Because of the friction between the spoon and the main ingredients, the skin brightness of some dishes is enhanced.
Like what? Spiced braised chicken? Stew the whole steamed chicken skin face down in a spoon, and pour gouache juice into the edge of the raw material while shaking the spoon to thicken the soup and distribute the sauce to all parts. Then pour the oil and shake the spoon to adjust the position, seize the opportunity to turn the spoon and drag the golden red and bright leather face down into the plate, which is very beautiful in shape.
Hang a spoon.
The method of hanging the spoon is to hold the handle or the pot ear with the left hand. At a suitable time, the end of the big spoon is far away from the fire source, and the wrist holds the big spoon and leans forward slightly to send the raw materials to the first half of the spoon. When pulling backwards, the front end tilts upwards, and the raw materials are quickly turned once with the spoon. Because the turning of the raw materials in the spoon and the whole set of actions are carried out in the air, it is called hanging spoon. This method is suitable for some special dishes and serving to ensure the requirements of cooking temperature, plate loading and sanitary quality.
For example? Draw oranges? After the orange paste is fried, put it into the boiled syrup, quickly remove the tablespoon from the fire source, and constantly turn the raw materials by hanging over to make the orange petals covered with syrup to meet the quality requirements. If other spoon-rotating methods are used for dishes like this, it will inevitably lead to uneven hanging of the main ingredients, or the syrup will turn red and bitter, losing the characteristics of pulling vegetables. Is it still useful? Did it explode? Fried? Hey? When cooking a few dishes in other ways, most dishes are served by hanging. The specific method is to catch a part of the fallen vegetables with a hand spoon, put them on the plate before they fall over, and put the other part back into the big spoon, and serve all the dishes one by one repeatedly.
Turn the spoon
Hold the spoon handle and the pot ear with the left hand, and hold the spoon on the inner side above the frying spoon with the right hand. While pulling a large spoon to turn the vegetables, push the raw materials from back to front with a hand spoon to turn the vegetables. This method is applied to a large number of dishes that are difficult to turn by other methods, and cooperates with the effective implementation of small turning and hanging turning techniques. Like what? Make ten plates of spicy chicken? It is difficult to turn the chicken pieces over because there are too many. At this time, it is often necessary to use the method of turning over, so that the dishes can be heated evenly, tasted evenly, matured consistently, and the juice is even and bright. Another example is production? Drawn yam? Although the suspension of syrup is completed by suspension technology, the raw materials must be turned over by turning, and the raw materials must be scooped up with a spoon at the moment of pushing the raw materials. At the bottom of the dish that has not been poured, when the dish falls on the spoon, separate the yam pieces and fall into the spoon. This repeated and coherent action can make the syrup hang more evenly and better.
Cooking and flipping skills 1. You need to have enough wrist strength.
2, the posture of holding the pot must be correct, the hand cloth has two functions to prevent the pot from being burned, and then reduce the friction between the hand and the pot.
3, the skill of turning the pot, that is, the action range should be small, the frequency should be fast, the pot should not leave the stove, and the opposite side of the dish should be given by the wrist.
Selection method of wok 1 material
As far as the materials used in wok are concerned, my personal experience feels that wok will be better. This is because it contains relatively high iron, which can be incorporated into our vegetable soup in the form of iron ions during cooking, and is easily absorbed and utilized by the human body. For people with iron deficiency anemia, it is a good choice, and long-term use can supplement a lot of iron. Although it is easy to rust, as long as it is cleaned in time after each cooking, it can be dried.
2. The glass cover is easy to see.
Secondly, the cover made of glass will be better. Everyone has experience when cooking, so we should always watch how the dishes in the pot are cooked, so as to adjust the firepower. Therefore, you can know the cooking degree of the stir-fried dishes through this upper cover. Furthermore, the pot cover should be well integrated with the pot edge, so that the nutrients in the food can be fully preserved and will not be lost because the gap is too large.
3. The upright cover is easy to operate.
Whether it is traditional cooking habits or current cooking technology, it is indispensable to uncover the lid during cooking. If the cover can stand up, it will be easier to open the cover and save a lot of kitchen console space, while ordinary covers will take up more space, especially for families with small kitchen locations, which is more crowded. Therefore, it is best to choose a pot with a vertical cover.
Step 4 deal with
Let's talk about its handle. It is recommended to choose the handle made of silica gel to prevent heating when using. The handle of an inferior pot is easy to conduct heat, and it will burn your hands if you hold it in your hand. Although it is impossible to carry out on-the-spot testing when selecting, if we buy it home and find that it is not scalding-proof, our hands will suffer. I burned my hand when I was cooking at home, and of course my hand turned red. I don't want this to happen to you again.
5, handle and pot joint