Small turning pan, also known as upside down, superimposed turn, that is, each turning pan only part of the ingredients in the frying pan for 180 ° turn, turn up part of the ingredients and frying pan part of the ingredients overlap, and so constantly turning, so that the frying pan in the food ingredients evenly heated, seasoning flavor, sauce, syrup package uniform, so that the dishes to achieve the desired quality standards, is a common cooking operation techniques.

Small turning pan specific operation method

Small turning pan essentials and large turning pan (the November 2013 issue of this magazine was published in the "Lin stove cooking talk turning pan" article has been introduced in detail) is basically similar to the amplitude of the action to be smaller, the action can be broken down into four steps of pulling, sending, broadcasting, receiving.

"Pull" (see Figure 1): the left hand holding the frying pan handle or frying pan ear, shoulder relaxation, natural sagging, the use of the bottom of the frying pan protruding round bottom, to the edge of the stove mouth as a pivot point (hanging flip to the wrist as a pivot point), along the edge of the stove mouth will be pulling the frying pan to the side from the stove mouth, at the same time to make a slight tilt of the pan to the front of the ingredients transported to the front of the frying pan half.

"Delivery" (see Figure 2): Keeping the ingredients in the front half of the wok, try to utilize the curvature inside the wok, using the edge of the stovetop as a pivot point, and push the ingredients inside the wok forward, while making upward cocking and backward hooking backward motions with your wrist force.

"Sow" (see Figure 3): Following the upward cocking and backward hooking motion, use the wrist force to upwardly sow the ingredients in the wok, so that part of the ingredients in the wok follow the arc of the wok to make a 180 ° flip, and the upturned part of the wok overlaps with the other part. "Send" and "broadcast" these two actions need to be done in one go, the operation of the use of force, is the most critical and technical aspects of the process of turning the pan.

"Catch" (see Figure 4): while the ingredients are turning over in the wok, gently pull the wok downward and press it, while the wok is tilted slightly forward to catch the ingredients, and then continue to pull the wok back. Repeat the above actions over and over so that the ingredients roll evenly in the wok.

Small turning pan is very technical, the main action is to use the wrist of the skill, so that the ingredients in the wok turning freely. In order to master the technique, the whole set of movements needs to be practiced in a gradual manner, relying on understanding and long hours of training.

Small turning pan practical skills

In practice, the use of small turning pan depends on the nature of the ingredients, knife work, fire and cooking methods, generally with the left hand turning pan, the right hand with a spoon to help mix the two organically coordinated, coordinated action, clean and sharp.

Specific operating points are as follows:

One, according to the different nature of the dish ingredients and cooking fire different, the use of different methods of turning the pot.

Second, the same ingredients, knife processing after the shape of size, thickness, thickness, thickness varies, the use of the same fire, its thermal conductivity will be different, then the use of a small pot turning technique should also change.

Three, different ingredients, the use of different cooking methods, and the use of different pot-turning techniques, to help dishes into the flavor, shape and maintain a good taste effect.

In short, the small pot turning technique should be based on the different requirements of cooking, the use of different techniques, the raw materials in the pot for skilful, accurate, timely, just the right turn, so that the dishes in the heat maturity, flavor, coloring, thickening, modeling and so on several aspects of the quality requirements. Of course, in order to properly use the small turning pot, there must be a skillful small turning pot technology, which can only rely on hard practice.