Shaking the spoon is to ensure that the cooking ingredients can be better heated to preserve the flavor, so do you know how the chef in the frying process are shaking the spoon? Here is how I organized for you to stir fry spoon, I hope to help you.

How to stir fry spoon

Turning the spoon of a lot of techniques, usually according to the different methods of turning the spoon, can be divided into the front flip, back flip, left flip, right flip.

The front flip, is the raw material from the front of the frying spoon to the spoon handle direction flip, the method is divided into two kinds of pull flip spoon and hanging flip spoon. Front flip is generally widely used in home cooking, remember when turning the spoon? Push, pull, Yang, frustration? Four-word mnemonic. The first step is? Push? The first step is to "push" the spoon forward and downward (be careful not to extend your hand over the stove top to prevent burns from the flames). Push? The purpose is to deliver the ingredients to the front part of the spoon;? Pull? is to pull the ingredients back on the basis of the first step, and at the same time in? Pulling In the process of pulling, the wrist should have a? Raise? action, so that the material is turned up; finally? Frustration? Is to steadily catch the raw materials to give it a buffer, to prevent the soup splash injury. In the process of turning the spoon can also be accomplished with the help of flat shovels, hand spoons and other tools? Push? action. In the process of turning the spoon, do not appear similar to the up and down force of the ball movement.

Back flip, also known as inverted flip, refers to the raw materials from the spoon handle direction to the front of the frying spoon flip a spoon method. It can prevent the soup and hot oil from splashing on the body causing burns, and has been compared to? Pearl inverted curtain?

Left turn and right turn, also called side turn. The left flip is the end of the frying spoon away from the fire mouth, to the left movement, the spoon mouth to the right, wrist and elbow arm force to the upper left side of a twist and a throw, the raw material can fall into the spoon; right flip is the raw material from the right side of the frying spoon to the left turn back to the left can be.

How to shake the spoon frying

also known as shaking the pot, turn the dish, refers to the raw materials in the frying spoon rotation of a spoon work skills. Shaking the spoon can prevent sticking to the pan, can make the raw materials in the frying spoon heat evenly, mature consistent. Often used in the production of roasted vegetables, grilled vegetables.

Shake the spoon when the left hand picks up the frying spoon (or frying spoon is not away from the mouth of the stove), through the rotation of the wrist, driving the frying spoon to do clockwise or counterclockwise rotation, so that the raw materials in the frying spoon rotation. When turning the spoon, the left hand holds the spoon handle, the spoon is not away from the stove mouth, quickly turn the spoon to the left or right. Be careful to turn the wrist to the left or right when the speed should be fast, otherwise the spoon will be turned with the raw materials, can not play the role of turning the spoon. When the ingredients in the spoon to turn up and then do a small shake to ensure that the ingredients in the spoon can continue to rotate.

Specific posture requirements for stir-frying

(1) stand facing the gas stove, the front of the body should be a certain distance from the edge of the stove (according to the height of the body can be maintained at about 5 to 25 centimeters).

(2) Stand with your feet apart and your toes shoulder-width apart, 40 to 50 centimeters (can be adjusted according to your height).

(3) Keep your upper body naturally straight, naturally contain the chest, lean forward slightly, and keep your eyes on the change of ingredients in the spoon.

How to master the stir-fry fire

First, the relationship between fire and raw materials

A variety of raw materials for the dishes, there are old, tender, hard, soft, cooking in the use of fire, according to the texture of the raw materials to determine.

Soft, tender, brittle raw materials, more than with the fire quickly; old, hard, tough raw materials, more than with a small fire for a long time cooking. But if the preliminary processing before cooking, change the texture and characteristics of the raw materials, then the use of fire should be changed. Such as raw materials cut fine, go oil, blanching, etc. can shorten the cooking time.

The number of raw materials, but also related to the size of the fire. The smaller the number, the fire is relatively weakened, the time should be shortened.

The shape and size of the raw material is also directly related to the use of fire. Generally speaking, plastic large pieces of raw materials in the cooking, due to the heat area is small, it takes a long time to mature, so the fire should not be too strong; and broken small shape of the raw materials, because of its heat area is large, rapid fire can be mature.

Second, the relationship between fire and conduction

In cooking, fire conduction is the determining factor in the qualitative change of cooking materials, conduction is to radiation, conduction, convection three ways of heat transfer.

The heat transfer medium is divided into media-free heat transfer and media heat transfer, such as water, oil, steam, salt, sand heat transfer, etc. These different modes of heat transfer, directly affecting the use of fire in cooking.

Third, the relationship between fire and cooking techniques

Cooking techniques and the use of fire are closely related, such as frying, popping, cooking, deep-frying and other techniques more than with a strong fire quickly; burning, stewing, boiling, simmering and other techniques more than a long time with a small fire cooking. But according to the requirements of the dishes, each cooking technique in the use of fire is not set in stone, only in the cooking of a variety of factors, in order to correctly use the fire.

Here are three examples of the application of fire to explain.

1, small fire cooking dishes

Such as stewed beef, is a small fire cooking. Cooking before the beef cut into square blocks, blanch with boiling water, remove blood foam and impurities, then the beef fiber is contraction stage, to move to the middle of the fire, add accessories, cooking for a few moments, and then move to a small fire, through the small fire cooking, so that the beef contraction of the fibers gradually stretched. When the beef is almost cooked, then put in the seasonings and simmer until cooked. The beef stew made in this way is excellent in color, flavor and shape.

If you cook with high fire, the beef will appear appearance is not neat phenomenon, there will be a lot of beef slag in the soup, resulting in turbid broth, and easy to form the surface cooked, inside still chewing the situation. Therefore, large pieces of raw material dishes, more use of small fire.

Stewing, stewing, braising and other methods of cooking, should use a small fire and micro-fire. For example, stewed chicken, stewed duck, stewed hooves, all need to use a small fire and time to heat, in order to make the meat crispy soup thick.

Simmering, braising a class of half vegetables and half soup dishes, with the fire is suitable. If the fire is too large, the raw materials withered and tasteless, soup in the fire is easy to dry, re-add water is lost flavor.

2, the fire is suitable for frying dishes

Where the outside of the hanging paste of the raw materials, in the frying pan frying, more than the use of medium heat in the pot, gradually refueling method, the effect is better.

Because of the frying, if the fire, the raw material will immediately become scorched, the formation of the outside of the scorched raw; if you use a small fire, the raw material will appear in the pot after the phenomenon of decontamination. Some dishes, such as crispy chicken, is to take a strong fire when the raw materials in the pot, fry a layer of hard shell, and then move into the middle of the fire fried to crisp.

And with the frying, boiling, burning and other methods of cooking dishes, also to use the fire is good. Such as meat slices of roasted tofu, this dish is mainly cooked with medium heat, so that the tofu outside the tender, soup Khan thick fresh.

First of all, the pot with medium heat, to be put in the vegetable oil is seven or eight percent hot, the tofu pot, fried to both sides of the yellow when the fish; the other slices of meat under the frying pan stir-fried to half-cooked out.

Then add oil to the pot and then start the pot, pour the meat, plus put the seasoning, with medium heat to boil, and then a little fire, add water starch thickening is complete.

3. WANG HOT is suitable for dishes that are blown, stir-fried, and shabu-shabu

Generally, dishes cooked with wang hot are mainly made with crispy and tender main ingredients, such as onion-exploded mutton, shabu-shabu, and water-exploded tripe, etc.

The main ingredient of these dishes is the lamb.