I. Knife Skill

Knife skill is a key part of cooking, and it takes frequent practice to master it skillfully. How to hold the knife and how to stand, are all exquisite, not careless, otherwise, the processed dishes will not be able to meet the requirements of finished products. Through a period of practice, we should be proficient in cutting, chopping, chopping, chopping, cutting, slicing and batch cutting, and each kind of illegal logging is subdivided into many kinds. For example, cutting can be divided into straight cutting, push cutting, pull cutting, sawing, rolling cutting and so on.

Second, turn the spoon

Spoon skill is also very important. The so-called spoon skill is the action of turning the spoon when cooking dishes. Spoon skills include pushing, pulling, turning, jumping and turning according to the strength and direction of the processed dishes.

Don't think that it's harmless not to turn over the spoon, and stir-fried dishes made without turning over the spoon are not dishes. Household pans are not suitable for practicing turning spoons. It is recommended to practice with rice and a large frying spoon. Pay attention to the push and pull of spatula and frying spoon arc combined with the force of wrist and elbow, and pay attention to finding the feeling of force control.

Third, the temperature

Temperature is the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, we should identify the size of firepower from the burning intensity, on the other hand, we should master the maturity time according to the nature of raw materials.

Only by unifying the two can the cooking of dishes reach the standard. Generally speaking, the amount of firepower should be determined according to the nature of raw materials, but it is not absolute. Some dishes use two or more kinds of firepower according to the cooking requirements. For example, beef stew is a strong fire first, then a small fire; The dried fish breast is a small fire first, then a medium fire; Dry-cooked fish is cooked with strong fire first, then medium fire, and then small fire. In cooking, we should pay attention to the relationship between the following factors when using and mastering the heat.

Extended data:

Chef flip gesture skills are as follows:

First, the preparation posture before the big spoon.

Generally, the frying spoon is held with the left hand, that is, the palm of your hand is up, stick to the handle of the spoon, put your thumb on the handle of the spoon, and then the other four fingers are on the handle of the spoon. Attention should be paid to: when holding the spoon, the force should be moderate, with the degree of holding, holding firmly and holding steadily. If you use a pot with two ears, then the posture of the pot is to hold a rag in your left hand, cover your palm after folding, hook one side of the pot ear with your thumb, and then open your fingers against the bottom of the pot.

Second, the action requirements when turning the spoon.

The large turning spoon is a technique of turning the raw materials180 in the spoon, and its specific action requirements are as follows:

1, wrist strength and arm strength should be well coordinated when turning the spoon, 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 dishes will not turn over; if the force is too large, the dishes will turn over easily.

2. Compared with the usual spoon-turning action of small frying, the big spoon has a larger movement range and greater strength, but the number of spoon-turning is less.

Third, in addition to agile, accurate and coordinated movements, we should also pay attention to the following technical essentials.

1, the frying spoon should be smooth and not astringent. Before cooking, put the frying spoon on the fire to heat it, then add a little oil, stir it in the frying spoon with your hand, so that the oil is evenly distributed at the bottom of the spoon, and then pour out the oil.

2. Generally, the technique of "shaking the spoon" should be used before turning the spoon, that is, the dishes in the spoon should be rotated clockwise several times to prevent the pot from sticking. When shaking the spoon, a little oil should be poured along the edge of the spoon as appropriate to increase the lubricity, so that the dish can be turned over after a big spoon turning.

3. Before the spoon is turned, the size of firepower is also very important. When cooking dishes, the raw materials are closely attached to the bottom of the pot, but there is a layer of thickening juice between the raw materials and the bottom of the pot after thickening. When the thickening juice is heated, it will produce bubbles, which have a positive auxiliary effect on the smooth turning of the spoon.