First, turning the spoon is to skillfully, accurately, timely and properly turn the raw materials in the spoon according to the different requirements of the dishes, so that the dishes are heated to maturity, taste and color. Turning spoon is an important content of knife work and one of the important basic skills in cooking operation. Spoon turning technology is divided into small spoon turning, big spoon turning, shaking spoon turning, hanging spoon turning and helping spoon turning.
1, small spoon turning This is a common method of turning spoon, which is suitable for dishes with small amount, short heating time and easy ripening. The specific method is: hold the spoon handle or pot ear with your left hand, take the edge of the stove mouth as the fulcrum, the spoon leans forward slightly to send the raw materials to the first half of the spoon, and then quickly pulls back to a certain position, and then gently pulls the raw materials to turn over in the spoon to keep the spoon from burning and make the cooked dishes meet the quality requirements.
2. The big spoon is suitable for dishes with beautiful shapes. The raw materials in the ladle turn over within 180 degrees, so it is called a large ladle because of its large movement and turning range. The way to turn the spoon is to shake the dishes in the spoon with your left hand, then pull the spoon away from the burner and lift it up, and then send it to the upper right. At the same time, gently pull the spoon back with your arm to turn the raw materials back in the air, and then drop the spoon together with the raw materials at a smaller angle to catch the raw materials.
3. Hold the spoon handle or the pot ear with your left hand and shake the spoon, and turn the big spoon clockwise or counterclockwise regularly with the help of your wrist. The shaking of the big spoon drives the dishes to rotate in the spoon, which is suitable for dishes with vegetables, collapsed vegetables and all raw materials.
4. Hold the spoon handle or the pot ear with your left hand. At the right time, move the big spoon away from the fire source, hold the big spoon with your wrist slightly forward, and send the raw materials to the first half of the spoon. When pulling backward, the front end tilts and cooperates with the spoon to quickly turn the raw materials once. This method is suitable for some special dishes and serving to ensure the requirements of cooking temperature, plate loading and sanitary quality.
5. Hold the spoon handle and the pot ear in the left hand, and hold the spoon on the inner side above the frying spoon in the right hand, while pulling the big spoon to turn the vegetables, while pushing the raw materials from back to front with the hand spoon. This method is suitable for a large number of dishes that are difficult to turn by other methods, and is coordinated with the effective implementation of small turning and hanging turning techniques.