Most people hold a pot in their left hand. The main hand is used for other tools.
In China's cooking, a spoon represents a pot.
Wok = frying spoon
Pot = spoon = spoon.
Fire in the spoon = fire in the pot.
The specific contents of ladle are as follows:
Spoon is a spoon skill used by chefs when cooking dishes on the stove. Spoons are mostly used to make baked vegetables and baked vegetables, and they are usually turned over 2 ~ 3 times when cooking. When the dish is cooked, thicken it with starch, then pour a proper amount of oil along the edge of the pot (to lubricate and increase the flavor and brightness of the dish), and then turn it over so that the upward side of the dish becomes the bottom of the spoon. Spoons are often used in dishes with whole raw materials or dishes with neat raw materials. It is required that the dishes scooped out be complete in shape and not scattered. ?
Next, I will introduce the specific operation requirements of ladle to you. ?
Ready posture in front of the big spoon?
Generally, the frying spoon is held with the left hand, that is, the palm is facing up, and it is attached to the handle of the spoon, the thumb is placed on the handle of the spoon, and then the other four fingers are placed on the handle. Attention should be paid to: when holding the spoon, the force should be moderate, with the grip as the degree, and the grip should be steady and steady. If you use a pot with two ears, the posture of the pot is to hold a rag in your left hand, cover your palm after folding it, hook one side of the pot ear with your thumb, and then open your fingers against the bottom of the pot. In this way, when turning the spoon, the wrist strength and arm strength can be fully exerted, making the pot turning more flexible and accurate. ?
What is the action requirement when turning the spoon?
Spoon turning is a technique of 180 turning over raw materials. Its specific action requires three points: first, the rational use of wrist and arm strength to turn the whole dish over. When turning the spoon, the wrist strength and arm strength should be well coordinated, and the specific strength should be flexibly mastered according to the weight of the spoon and the weight of the dish. If the force is too small, the dish will not turn over; If you use too much force, the food will turn over easily. Secondly, compared with the usual spoon-turning action of small fry, the big spoon-turning action is larger and stronger, but the number of spoon-turning is less. This is because when cooking small dishes with Wanghuo, the spoon can rotate quickly and frequently, which can make the raw materials suffer from intense heat and reduce the loss of water inside the raw materials. However, it is not easy to simmer when cooking roasted vegetables with medium and small fire because the temperature in the spoon is not high and there is soup. Using a large rotating spoon can not only keep the raw materials neat and complete, but also reduce the number of rotating spoons and save physical strength. Thirdly, it is technically difficult to turn over the spoon, which requires that the dish after turning over the spoon should keep its original shape, that is, whether it is a dish without soup (such as spreading yellow vegetables) or a dish with soup (such as shark's fin), the appearance before turning over the spoon should also be the appearance after turning over the spoon, so the action of turning over the spoon should be completed at one time, and the turning over of the spoon should be decisive and not hesitant. ?
Spoons can be divided into forward turn, backward turn, left turn and right turn, but their basic movements are the same. The method of forward rotation is: first shake the frying spoon clockwise to make the raw materials rotate, then feed it forward and lift it upward to make the raw materials leave the frying spoon from the right front. At the same time, the front edge of the frying spoon is pulled inward to turn the raw materials from the spoon to the middle, and the raw materials are inserted into the frying spoon according to the falling speed and position of the raw materials. Simply put, it is to push, pull, send and lift these actions in place and cooperate well.
Backflip is the same as forward flip, but in the opposite direction. The left turn method is to turn the dish from the left to the right of the spoon, and the right turn method is the opposite direction.