When we stir-fry, it is a cooking skill to let the frying spoon catch fire while stirring, commonly known as "hooking fire". When there is a "hook fire", it is inevitable to use "throwing pot". "Turn the pot", that is, when the spoon is turned, the "oil mist" in the turned vegetables and soup comes into contact with the flame and introduces the fire into the spoon. Most dishes with "hook fire" are "fried", such as: three kinds of chopped green onion fried meat, spicy kidney flower and so on. These dishes need extremely high temperature in a short time, and they are rich in taste and dark in color.

If you use words to describe the essentials of the action of "turning the pot", you will feel that everything looks like it, but when you do it yourself, it is not like that. This is the characteristic of cooking. First, you do what you want, and second, you do it yourself, which accounts for 90%. So, the key is to do it yourself, not watch it.

The action essentials of the pot:

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

The chef turns over 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 cooking, the specific posture requirements are as follows:

(1) Stand facing the gas stove. The front of the human body should keep a certain distance from the edge of the stove (about 5 to 25 cm according to the height). (2) Stand with feet apart, with toes and shoulders 40 to 50 cm wide (adjustable according to height). (3) Keep the upper body naturally upright, naturally contain the chest, and lean forward slightly to see the changes of raw materials in the spoon.

Brief introduction of spoon technology

Shake a spoon

Also known as shaking the pot to turn over vegetables, it refers to a spoon skill of rotating raw materials in a frying spoon. Shaking the spoon can prevent the pan from sticking and make the raw materials evenly heated and matured 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 furnace mouth), and the rotation of the wrist drives the frying spoon 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, let the frying spoon leave the stove mouth, and quickly turn the frying spoon left or right. Pay attention to the speed when turning your wrist left or right, otherwise the frying spoon will rotate with the raw materials without turning the spoon. After the raw materials in the spoon rotate, do a small shake to ensure that the raw materials in the spoon can continue to rotate.

Turn the spoon over.

There are many ways to spoon, which can be divided into forward turn, backward turn, left turn and right turn according to different spoon methods.

Forward rotation is to transfer 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 rotation is usually widely used in home cooking. Remember the formula of "push, pull, lift and drop" when turning the spoon. The first step is to "push", that is, to send the spoon forward slightly to the bottom (be careful not to put your hand out of the stove mouth 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 final "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 move up and down like a bouncing ball when the spoon rotates.

Backflip, also known as backflip, refers to a method of turning raw materials from the direction of the handle to the front end of the frying spoon. It can prevent the soup and hot oil from splashing on the body and causing burns. Some people vividly compare it to a "pearl inverted shutter".

Turn left and right, also called rollover. Turning left means that after the frying spoon leaves the fire mouth, the spoon end moves to the left, the spoon mouth faces to the right, and the wrist and elbow arm are twisted and thrown to the left and upward, and the raw materials can fall into the spoon after turning over; Turning right means turning raw materials from the right side of the frying spoon back to the left.