Category: Life >> Food/Cooking

Problem description:

I was very hungry after get off work last night, so I hurriedly bought groceries and went home and washed them up. When cutting, I was impatient and cut the nail of my thumb with the kitchen knife. Fortunately, the force was not strong and the nail was not cut, but it was still a shock. Otherwise, half of my thumb (the part with the nails) would have been cut off. sweat. . . I know that the way I hold vegetables with my left hand when chopping is incorrect.

Does anyone know how to cut vegetables quickly, well, and without hurting your hands? What are the differences between cutting vegetables, cutting melons, and cutting meat?

Analysis:

First of all, you have to Choose a good row of kitchen knives,

Cut vegetables: There is a kind of kitchen knife called a non-stick knife with many small holes near the blade, which can be used to cut cucumbers, radishes, lotus root slices, etc., mine The habit of cutting vegetables is to hold the knife with the second joint of the middle finger of the left hand, hold the vegetable with the thumb and little finger, and press the vegetable with the first joint of the middle three fingers. But in general, practice makes perfect, and it doesn't matter if you are not familiar with it. I can’t get up quickly:) Because I really don’t know how to describe the movement of my fingers:),,

For leafy vegetables, I personally recommend not to use a kitchen knife to cut them, but to break them directly with your hands:) ~ It seems to be possible. It tastes better and saves the time of washing the knife and the chopping board~~

Cut meat: Use a heavier back knife. Compared with those light stainless steel knives, the feeling is simply incomparable. The former doesn't require much force, just like cutting tofu, but the latter doesn't work, it's like having a tug-of-war with the meat. Of course, this also has something to do with the ability to select meat, and that's another question:)~< /p>