Small spoon turning is a common way of turning spoon, which is mainly suitable for dishes with small amount, short heating time and easy cooking.

The specific operation method of the small rotating spoon: hold the handle or the pot ear with your left hand, and take the edge of the stove mouth as the fulcrum. The spoon leans forward slightly to send the raw materials to the front half of the spoon, and then quickly pulls them back to a certain position, and then pushes them down gently and forcefully to make the raw materials in the spoon rotate, and then transports them to the front half of the spoon and pulls them back to turn over, so that the spoon can be kept from the fire repeatedly, and the action is agile and the dishes made meet the quality requirements.

For example, "kung pao chicken", a famous local dish in Chengdu, is made by explosion and seasoned at the same time. When making, it must be done by turning the spoon, so that the dish can achieve the effect of uniform taste, tight sauce, bright oil and bright red color.

Another example is "Fried shredded pork". After the raw materials are put into the spoon, the raw materials are constantly turned over by the small turning method, and the seasoning is added, so that the shredded pork tastes even when heated, and the finished product meets the quality requirements of fresh, soft and tender.

Another example is "Braised Pork Ribs". When heating and cooking, the main ingredients are turned regularly by turning a small spoon, and when thickening, water starch is also poured by turning a small spoon, so that the soup becomes thick and evenly distributed, and the best effect is achieved.

2. Big spoon

A large spoon is a one-time 180 turnover of raw materials in a spoon, that is, the raw materials are turned upside down by a large spoon, so it is called a large spoon because of its large movement and turnover.

The specific operation method of the ladle: hold the ladle handle or the pot ear with your left hand, shake the dishes in the ladle, then pull the ladle away from the fire mouth and lift it, then send it to the upper right, and lift the ladle at an angle of 60 ~ 70 with the stove surface, while lifting it, gently pull the ladle backwards with your arm, so that the raw materials can be turned backwards in the air. At this time, the food will have a certain inertia to the big spoon. In order to reduce inertia, the spoon should fall with the raw materials, and the angle becomes smaller to catch the raw materials. The above-mentioned pulling, sending, lifting, turning and receiving actions should be completed in an agile, accurate, coordinated and consistent manner, without stopping.

Spoons are suitable for raw materials and dishes with beautiful shapes. For example, the practice of "crab yellow roasting" is to bury the cooked wax gourd strips and put them on a plate, then gently push them into the prepared soup and roast them with low heat. After thickening, use the spoon to make the dish fall into the spoon steadily, and its shape is exactly the same as that of the plate. A dish like this must be a spoonful.

Another example is "Braised crystal fish". After the main ingredients are cooked and thickened, the most perfect part of the fish's surface color, knife work and sauce thickening is displayed to the guests by turning the spoon.