1, cut is the knife surface and the case surface at right angles, or back and forth push and pull, or straight up and down longitudinal cutting food materials. Commonly cut vegetables into slices, silk, grains are such a knife method;
2, batch refers to the knife surface parallel to the case, one hand pressed against the raw materials, one hand parallel to the knife, cutting the raw materials horizontally. Also called "slice". Commonly used in the change piece;
3, chopping The knife method and cut is the same, the difference is that the blade is vertically up and down, consistent operation is what we often call "jump knife". Commonly used in the raw materials into crushed grain, paste, such as minced ginger, garlic. Two knives operating together is called "double knife row chopping"; this knife method can speed up the cutting speed, but the raw materials are generally chosen to be more brittle, easy to cut.
4, chopping method and chopping close, the difference is that the knife force is more violent, the knife and food between the movement of the distance is relatively large, is generally used to divide the raw materials are not easy to disconnect, such as animal tendons, bones and tough raw materials;
5, graver This is a more delicate, highly technical skills, is often referred to as the knife flower. The purpose is really to facilitate the maturation of raw materials, dishes beautiful. For example: wheat knife flower, Demoiselle knife flower, cross knife flower, etc., in the surface of the raw material cut different cuts, in the cooking, there are cuts in the raw material will form a variety of heat form, very beautiful, with the cut of the raw material, but also greatly reduce the cooking time, but also to facilitate the flavor.
The above 5 knife method is the basis of cooking knife work. Now a few notes on the use of knives:
1, the knife is a dangerous tool, in the use of knives, mental concentration. Finished using the knife should be placed in a proper safe place, there is no thing when, do not take the fight in the hands of play, so as to avoid accidental injury;
2, the knife should be kept sharp, from time to time commonly used fine particles of grinding stone (oil stone) polished, easy to operate. After use to dry the water, clean placed to prevent rust;
3, with the knife, usually the left hand to hold the food ingredients, the right hand to hold the knife. Five fingers of the left hand curled, pressed on top of the raw material to prevent the raw material from rolling, sliding away, the right hand when cutting the knife surface should be close to the left finger surface, so that the operation is not only safe, but also keep the raw material cut evenly, beautiful.
To the owner of an example of the skills of each knife flower:
McFadden:
The fish head, cut in half (tail also cut) pick the bone in the thorns, with the slope of the knife in the flesh of the fish on the horizontal curved knife flower (knife distance of 1 centimeter), and then use a straight knife straight curved knife flower (knife distance of 0.6 centimeters), curved knife flower, don't touch the skin of the fish.
Pork loin knife techniques and application
1: the mixed use of oblique knife method and straight knife method
1? Then put the pork loin on the vegetable pier, the left hand will be waist pressed, the right hand knife will be sliced into two halves, with a knife batch to remove the waist bashfulness, that is, only to leave the net waist ? Put half of the pork loin on the chopping board and cut the inside of the loin into two halves, removing the loin stench with the knife. a Place half of the loin on a vegetable pier, with the inner side of the loin, i.e. the side with the loin stench, upwards, and hold the knife with an inclined angle to graze a number of parallel knife lines. Incline the knife at an angle of about 40° and cut to a depth of 3/5 of the thickness of the loin. b Turn the loin at an angle and use a straight knife to cut a number of parallel lines intersecting the inclined lines at 90°. c Cut to a depth of 4/5. The depth of the incoming knife is 4/5. c Equalize the longitudinal part of the pork loin with the curved knife into two, and the transverse part into two, i.e., half of the pork loin is cut into four rectangular strips, and then heated and curled into the shape of wheat ears.
Technical Requirements: a The distance between the knives, the depth of the knife, and the angle of inclination should be uniform when graving the flower knife. Straight knife grain should be slightly deeper than the oblique knife grain, the spacing of the oblique knife grain should be slightly wider than the straight knife grain. b The inclination angle of the oblique knife can be flexibly mastered according to the thickness of the pork loin, the smaller the inclination angle is, the longer the shape of the wheat ear is. c After graving the knife, the size of the modified block should be even. d The grading should be done in the same way. e The grading should be done in the same way.
Scope of application: suitable for stir-frying, stir-frying and stir-frying dishes, such as "stir-frying the waist of wheat ears", "soy sauce explosion waist" and so on.
2 Demoiselle knife
Processing techniques: a Inside the pork loin with an oblique knife, then a straight knife to push the graver. b And then a straight knife to push the graver? The same as the wheat flower knife. b Then on the outer side of the pork loin, the side without the loin shame. The side with no loin shame is pushed with an oblique knife to graze a number of parallel knife lines. Into the knife depth of 4 / 5, and the inner side of the network into the hollow. c Then the pork loin into the side of the knife into a square length of 3?5 cm, heat curling contraction that is the straw raincoat shape.
Technical requirements: knife distance, depth of the knife, change the block should be uniform.
Scope of application: suitable for stir-frying, exploding dishes, such as "fried Demoiselle cashews", "soup exploded cashews" and so on.
3?Gill knife? Also known as eyebrow knife
Processing techniques: a first in the pork loin inside with a straight knife along the length of a number of parallel curved lines? The depth of the knife is 4/5. b Then turn the pork loin 90 °, and then the first knife with an oblique knife to pull the curved depth of 3/5 of the knife lines, the second knife with an oblique knife to pull the slices of the raw material broken into a continuous blade, heated into gill pieces.
Technical requirements: knife distance should be uniform, the size of the slice should be consistent.
Scope of application: suitable for white burn, chili, stir-fry, blanch dishes, such as "pickled cabbage gills slices of waist", "garlic chili waist slices", "cilantro waist slices of soup" and so on.
4 lantern flower knife
Processing techniques: a first of all, the net pork loin flat knife batch of 4 cm long, 3 cm wide, 0.3 cm thick slices. b at one end of the slice of the slice of the slash with a diagonal knife to pull the graver two cuts, and then at the other end of the diagonal pull two cuts. c will be raw materials rotated at 90 °, with a straight knife, longitudinally pushed graver a number of parallel lines, and the diagonal lines of the ends of the slash at 90 °, heated curl into the lantern shape. d to the end of the slice of the pork loin, the slash of the pork loin, and the slash of the pork loin.
Technical requirements: a The depth of the oblique knife should be shallower than that of the straight knife. b The distance between the knives should be parallel and even, and the size of the slices should be the same.
Scope of application: suitable for white burning, stir-fry, chili, mixing dishes, such as "white burning lantern waist", "red oil mixed with slices of waist" and so on.
Two, straight knife method and the mixed use of straight knife method
1?Lychee knife
Processing techniques: a first in the pork loin on the inside with a straight knife to graze a number of parallel knife lines? The depth of feed is 4/5. b Turn the pork loin at an angle, and still use a straight knife to push and graze a number of parallel lines. c Push and graze the pork loin with a straight knife to the same depth as previously pushed. The depth of the knife is the same, and intersects with the previous curved lines at 80-90°. c Cut the pork loin into rhombic or equilateral triangular pieces, the former curling diagonally when heated, and the latter curling into a lychee shape on all sides.
Technical requirements: the distance between knives, the depth of the incoming knife and the size of the rearranged pieces should be uniform.
Scope of application: suitable for stir-frying, stir-frying, stir-frying dishes, such as "fried shrimp waist", "coriander explosion waist flower" and so on.
2 Bamboo knife
Processing techniques: a first pork loin into a 4 cm long, 2.5 cm wide rectangle. b in the rectangle on the length of the straight gravel 4 parallel knife lines? The depth of the cut is 4/5, and then make a straight cut horizontally about 1 cm from each end of the rectangle. The depth of the knife is 2/3, and the long straight graving lines intersect at 90°, and the heat curls like bamboo knots.
Technical requirements: the distance between the knives, the depth of the knife should be the same, the horizontal lines should be shallower than the vertical lines.
Scope of application: suitable for stir-fry dishes, such as "asparagus cashew".
3?Double-sided flower knife? Also known as the knife, basket flower knife
Processing techniques: a first in the pork loin on the inside of a slightly diagonal direction with a straight knife to graze a number of parallel knife lines? The depth of the knife is 2/3. b Then turn the raw material over and push a number of parallel knife lines with the inner knife lines at 45° with a straight knife on the outside of the pork loin. c Place the pork loin in the same position with the same depth of the knife. d Place the pork loin in the same position with a straight knife. The depth of the knife is the same. c The pork loin is cut into long squares, and the holes on both sides of the pork loin are in the shape of basket lattice after pulling it apart, and it is elastic, and the pattern opens up after heating, and it is connected with both sides of the pork loin.
Technical requirements: the knife spacing should be even and parallel, and the depth of feed should be the same.
Scope of application: suitable for frying, popping, blanching dishes, such as "double-flavored popping cashews", "blanch cashews".
4 corn flower knife
Processing techniques: a first pork loin knife into an isosceles triangle. b along the bottom of the triangle in parallel to the direction of the parallel straight graver a number of parallel knife lines? The depth of the knife is 2/5, and then turn the raw material in one direction, also straight graved a number of parallel knife lines? The depth of the cut is 3/5, and the two cuts intersect at 90°. The knife mouth is a small square grain, the knife grain is shallow, the heat curls into a corn shape.
Technical requirements: knife distance, into the depth of the knife should be uniform, horizontal knife pattern should be slightly shallower than the vertical knife pattern.
Scope of application: suitable for slippery fried, burst, blanch dishes, such as "fried corn waist".
Three, oblique knife method and the mixed use of oblique knife method
Pinecone knife
processing techniques: a first in the pork loin on the inside of the oblique knife to push gravel a number of parallel knife lines? The angle of inclination is 45°, the depth of entry is 4/5. b Turn the pork loin at an angle, and still use an oblique knife to push a number of parallel lines? The angle of inclination, the depth of the knife is the same, the two kinds of knife lines intersect at 45 °. c The pork loin will be cut into rectangles of 5 cm long and 4 cm wide, and then curled by heating to form a pinecone shape.
Technical requirements: the same as lychee flower knife.
Scope of application: the same as lychee flower knife.
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Most commonly used: Cutting and Cooking Wheat Loin Flower
Wheat Loin Flower is a common item on the table. Cutting and cooking the wheat cashew flower, technology is very strong, the knife skills of the fire need to be really good, technical incompetence or a little negligence, often difficult to achieve results.
The quality of the raw materials is crucial to the success or failure of the dish, and it is a major key to good food. In order to make the wheat waist flower to achieve perfection, the first to choose a good material, as the Qing Yuan Mei said; "the nature of the object is not good, although easy to teeth cooking is also tasteless." Select pork waist to color yellowish is good, purple blood, not as much as yellowish taste positive, texture crisp.
Selected materials, you can proceed to cut and match. The method is: with a flat knife to the waist from the center of a cut in half, and then with the left hand from the waist of the two ends to the middle of the squeeze a squeeze, so that the middle bulge, highlighting the waist of the shame, will be sliced clean, and in the water dipped in a little bit, the purpose is to make the knife surface smooth and easy to graver. Generally, the graver should be long and horizontal, using the slope knife method, the distance between the knife is 3.5 to 4 millimeters, the depth of the knife is 3/4 of the thickness of the waist, and the angle of the waist should be between 45 ° and 50 °. Slope knife graver pattern, the greater the slope, the smaller the angle, the longer the pattern, the more pleasing to the eye; on the contrary, the pattern is short, not beautiful. After graving, turn the cashews horizontally and grave 4/5 of the thickness of the cashews with a straight knife, with a distance of 3 millimeters between the knives. Whether it is a horizontal graver or a smooth graver, it is necessary to harden the wrist, so that the depth of the knife distance, the width of the uniformity, which is the key to ensure that the form of the dish is beautiful.
Waist graver, cut into pieces 4 cm long and 1.5 cm wide, panned with water to remove the mucus on the top, take a clean cloth to gently sop up the water, and then according to the needs of cooking, decided to sizing, hanging paste or direct cooking.
There are two keys to cooking cashew flowers:
1, the oil temperature should be just right;
2, the cooking time should be as short as possible. The production of wheat cashew flower, generally use the oil cooked method, that is, over the oil until cooked. Over oil, the oil temperature should be mastered between six, seven, the oil temperature is too low, the raw material is not easy to mature, is bound to extend the oil time, so that the cashews become old; oil temperature is too high, the cashews in the protein heat after rapid condensation, the surface of the surface of the caramelized hard, lose the crispness. Mai Sui cashews from the pot cooking to the pot plate, generally not more than 30 seconds, the oil time can not be more than
3, 4 seconds, break off the oil filtration. The method of using the gravy to flavor the sauce can shorten the formal cooking time, so that the dish is crisp and smooth, is a more ideal method.
The following is the cooking process of the wheat cashew flower:?
Materials: 300 grams of pork waist soy sauce, sesame oil 5 grams of wine 2.5 grams of monosodium glutamate 1.5 grams of vinegar 2.5 grams of water starch 30 grams of sliced scallions, garlic 10 grams of lard 500 grams of salt 0.5 grams of fresh soup?
Practice:
1, waist curved wheat flower knife, put in a bowl, add 10 grams of wet starch and mix well; the other will be fresh broth, cooking wine, monosodium glutamate, soy sauce, salt, vinegar, and the rest of the wet starch into a thickening sauce.
2, frying pan on high heat, put the lard burned to 70% hot, into the waist quickly slip loose, fried three, four seconds, filter oil. 3, the pan put a little oil, add sliced green onions, garlic, slightly fried, put into the cashews stir-fried, poured into the gravy, to be good, the juice popped, dripping sesame oil out of the pan that is?
Features: deep red color, bright gravy, shaped like wheat, crisp and tender.