If you want to fry a good dish, you must learn to use the chef's knife first. Excellent knives can cook good dishes. Knife work is closely related to the shape of dishes, and everyone should know this long ago. A dish will only arouse people's appetite if it is full of color, flavor and flavor. For example, in order to beautify the shape of dishes, we will put a wheat ear flower knife on the waist of pigs or a peony flower knife on the fish, thus producing fancy dishes such as "stir-frying the waist" and "watering the fish". ?
Knife work is also closely related to the texture of dishes. The texture of dishes mainly depends on the nature of raw materials and cooking methods, but individual varieties are closely related to knife work. For example, "smoked rabbit" and "slippery rabbit diced" are examples. The former does not need to be cut into large pieces, and the latter is cut into a square of 1cm. In contrast, the former is "hard" and the latter is "soft".
For another example, compared with shredded potatoes cut by a knife, shredded potatoes fried with a chopping board are softer and crisper. Of course, in addition, knife work is also related to taste, nutrition, mouth, soup and so on.
knife
The general knife method is divided into six major knife methods: cutting, slicing, splitting, splitting, patting and rubbing.
1 cut
Cutting is the most basic knife method in dish cutting. The blade is perpendicular to the raw material and evenly cuts the raw material with rhythmic feed. According to the nature of raw materials and cooking requirements, the cutting of cooking dishes can be subdivided into six methods: direct cutting, push cutting, pull cutting, sawing, chopping and rolling cutting.
2. Movies
Slicing is also a knife method to deal with boneless and tough raw materials, soft raw materials or cooked and softened animal and plant raw materials, that is, cut them into thin slices with a blade. Due to the different properties of raw materials, the methods are also different. Generally, there are six techniques: pushing blade, pulling blade, oblique blade, reverse blade, sawing blade and shaking blade.
mince
Chopping, also known as chopping, is generally used for boneless raw materials. This method is a method of chopping raw materials into velvet, mud or minced meat. Decide whether to chop with double knives or single knives according to the quantity of raw materials.
Step 4 crack
Chopping can be divided into straight chopping and straight chopping. Straight knife chop is often used for raw materials with bones or hard texture. When using a knife, the blade is first embedded in the part of the raw material to be chopped. For example, when chopping pig's trotters, the trotters stand upright, the toes are facing up, and the blades are embedded in the toes. Hold the handle firmly with your right hand, hold the pig's trotters and knife with your left hand at the same time, and leave with your left hand when chopping.
Step 5 shoot
The method of punching the knife is to put the knife flat and hit the raw material hard to make the edge of the raw material broken or smooth. For example, garlic cloves and fresh ginger can be smashed with a knife, or the meat can be loosened with a knife.
6. Hmm (expressing hesitation, etc.)
Brush knife means carving, so it is also called brush knife. Gouging knife is to draw deep and airtight knife marks on the surface of raw materials by several cutting and slicing techniques. After cooking, the raw materials can be curled into various shapes, such as wheat ears, chrysanthemums, magnolia flowers, lychees, wooden combs and so on.