The hob block is to roll up raw materials and cut them into pieces. To cut the hob block well, you must master three points. One is straight cutting, the other is that the angle between the raw material and the knife is between 45 and 6 degrees (about 7 is the scissors block), and the third is that the raw material must be rolled once every cut, and the rolling range depends on the size of the block you want to process. Generally, the raw material is rolled for one third of a week.

1. Make a diagonal cut first.

2. Turn the section up. Bevel at half of the section (depending on the size of the block to be cut).

3. Turn the last section up again. It is still beveled at about half. In this way, everything is constantly turned over and turned over.

Extended information:

Method of burning eggplant:

1. Peel the eggplant, wash it and cut it into pieces with a thickness of 3cm. One side of each piece is cut every .3cm until it is full, and then cut it into strips with a width of 3cm. The inclined blade will be used as a 1cm-thick wiping blade, and it will be dried outdoors for one hour.

2. Mix 1g of soy sauce, monosodium glutamate, refined salt, onion, ginger, minced garlic, water starch and clear water into a thick juice.

3. Put the wok on a strong fire, add the oil, add the eggplant slices when it is heated to 7%, turn it frequently with a spoon, and take out and control the oil when the skin is burnt.

4. Pour out the oil in the pan, leave a little base oil, heat it after tempering, add the garlic slices and fry them until they are fragrant, pour in the sauce and the eggplant slices, burn them together, stir evenly, and make the sauce thick.

Reference:

Roasted eggplant-Baidu Encyclopedia