Turning the spoon is to use different techniques to turn the ingredients in the spoon skillfully, accurately, timely and just right according to the different requirements of the dishes. So how can you turn the spoon like a chef? The following are the cooking and spooning skills I compiled for you, I hope it can help you.

Tips for turning the spoon when cooking

Turning the spoon is an important part of spoon work and one of the most important basic skills in cooking operations. When making various dishes, the chef uses arm and wrist strength to use the frying spoon or double-eared pot to flip and turn the ingredients according to the requirements of the cooking method, so that the raw materials can mature uniformly in the frying spoon, be heated evenly, taste evenly, color evenly, and hang. The pulp is even.

The turning spoon can adapt to the needs of a variety of cooking methods and dishes. It is called "grabbing the heat" in mature and fast jargon, speeding up the cooking speed, and is suitable for stir-frying, quick-frying and other cooking methods to keep the freshness of the dishes. , tender, crisp and other characteristics.

Turning the spoon can make the raw materials continuously move and change, which can prevent the pot from sticking to the bottom under high temperature conditions and within a short period of time, so that the dishes can be heated evenly, mature and fully seasoned, and the color can be the same to avoid cooking. In the case of uneven cooking and uneven tenderness, the raw materials are not easily broken, ensuring the beautiful shape of the dishes.

Turning the spoon can make the dishes blend with the gravy and evenly adhere to the main and auxiliary ingredients. It can quickly remove fishy and greasy food, enhance freshness and aroma, and can coordinate and beautify the shape of the dishes.

In practice, we often divide the spoon-turning technology into small spoon-turning, large-scale spoon-turning, and shaking according to factors such as different shapes of raw materials, different shapes of finished products, different gravy methods, different heat requirements, and different levels of movements. There are several types of spoons, suspended turning spoons and assisted turning spoons.

　☆Small turning spoon

It is a common turning method. It is mainly suitable for dishes with a small quantity, short heating time, and easy to mature. The specific method is: hold the handle of the spoon or the ear of the pot with your left hand, use the edge of the stove mouth as the fulcrum, tilt the spoon slightly forward to send the raw materials to the front half of the spoon, quickly pull back to a certain position, and then gently push down to make the raw materials Flip in the middle of the spoon, and then transfer the ingredients to the front half of the spoon and then pull it back and turn it over. Repeat this to keep the spoon from the fire, quickly and freely, so that the cooked dishes meet the quality requirements.

For example, Kung Pao Chicken made using the popping method. This type of dish is seasoned with gravy at the same time. It must be done with a small spoon when making it, so that the dish can be evenly flavored and the juice can be tightly packed. Gorgon, bright oil, golden color effect. Another example is "fried shredded pork". After the raw materials are put into the spoon, use the small turning technique to constantly turn the raw materials and add condiments accordingly, so that the shredded pork is heated and tasted evenly, and the finished product meets the quality requirements of being fresh, soft and tender. Another example is "Braised Pork Ribs". During the heating and maturation process, the main ingredients are turned regularly with a small spoon. When thickening, the water starch is also poured in with a small spoon while stirring the main ingredients to make the soup thicker. Evenly distributed to achieve the best effect of brightening and brightening.

　☆The big turning spoon

It is to turn the raw materials in the spoon 180° at one time, that is to say, the raw materials can achieve the effect of "bottom up" through the big turning spoon. Due to the movement and turning The larger the amplitude is, the larger it is called the Big Turning Spoon. The method is to hold the spoon handle or pot ear with your left hand, shake the food in the spoon, then pull the spoon away from the fire, lift it and then send it to the upper right, raise the spoon to an angle of 60?~70? with the stove surface, and then lift the spoon to the upper right. At the same time, use your arms to gently pull the spoon back, so that the ingredients are flipped backwards in the air. At this time, the dishes will produce a certain inertia force on the large spoon. To reduce the inertia, the spoon should fall together with the ingredients, and the angle becomes smaller to catch it. raw material. The above-mentioned pulling, sending, raising, turning, and subsequent set of actions must be completed quickly, accurately, and coordinated, in one go, and cannot be stopped for decomposition.

A large turning spoon is suitable for shaping raw materials and beautiful-looking dishes, such as the "braised winter melon with crab roe" in the "braised" method. Bury the cooked parts of the winter melon strips, place them on the plate, and then gently push them in. Stir in the prepared soup over low heat. After thickening, use a large spoon-turning technique to make the dishes fall steadily into the spoon. Their shape is exactly the same as when it is placed on the plate. A dish similar to this has to be the Big Turning Ladle. Another example is the braised crystal fish. After the main ingredients are cooked and thickened, the technique of turning a large spoon is also used to show the perfect parts of the fish body, such as surface color, knife skills and juice to the guests.

　☆Shake the spoon

Hold the spoon handle or pot ear with your left hand, use the power of your wrist to rotate the large spoon clockwise or counterclockwise regularly, and drive the large spoon through the shaking The dishes rotate in the spoon, and it is suitable for grilled dishes, pot-stuffed dishes and dishes made of whole ingredients. Dishes can be achieved by shaking the spoon: ① Adjust the heat, juice, taste, and coloring of the ingredients in the spoon to make them uniform and avoid the ingredients from burning to the bottom. ② Due to the effect of shaking the spoon, the poured oil is more evenly distributed, reducing the friction between the raw materials and the spoon, and enhancing the lubrication. ③Due to the inertia generated by shaking the spoon, there is a certain gap between the raw materials and the large spoon (which is difficult to observe with the naked eye), which lays the foundation for the smooth operation of the large spoon. ④Due to the friction between the spoon and the main ingredients, the brightness of the skin of some dishes is enhanced.

For example: Five-spice braised chicken? Put the steamed and flavored whole chicken skin side down into a spoon and simmer. When thickening, shake the edge of the spoon and pour in gouache along the edge of the ingredients to thicken the soup and distribute the sauce. Go to each part, then pour oil and shake the spoon to adjust the position, seize the opportunity to turn the spoon, so that the bright golden-red skin is dragged downwards into the plate. Its shape and color are very beautiful.

　☆Hang the spoon

The method of hanging the spoon is to hold the spoon handle or pot ear with your left hand, lift the large spoon away from the fire source at the right time, and hold the large spoon slightly forward with your wrist. Pour the ingredients into the front half of the spoon. When you pull it back, the front end tilts up and cooperates with the hand spoon to quickly turn the ingredients. Because the turning of raw materials in the spoon and the entire set of actions are performed in the air, it is called a suspended flipping spoon. This method is suitable for some special dishes and when serving dishes to ensure the heat, plating and hygienic quality requirements of the dishes.

For example, caramelized oranges? After the oranges are fried and cooked, put them into the boiled syrup. Quickly take the large spoon away from the fire source and use the hanging-turning technique to continuously turn the raw materials so that the orange segments are hung one by one. Full of syrup to meet the quality requirements. If you use other spoon-turning methods for dishes like this, it will inevitably cause the main ingredients to be unevenly coated with syrup or the syrup will turn red and bitter, losing the characteristics of the carrots. There are also methods such as "frying", "frying" and "frying" to prepare a small number of dishes. When serving dishes, most of them use the method of hanging and turning. The specific method is to use a spoon to catch part of the falling dishes before they are turned over. Place it on a plate, then place the other portion back into the large ladle and scoop out the entire dish one ladle at a time.

Push the ingredients forward to flip them. This method is used in dishes with a large quantity that are difficult to flip by other methods, as well as the effective implementation of small flipping and hanging flipping techniques. For example, when making ten plates of spicy chicken, due to the large quantity, it is difficult to turn the chicken pieces. At this time, the turning method is often used to complete the dishes, so that the dishes can be heated, taste evenly, mature and consistent, and the juice is even and thick. . Another example is that when making "drawn yam" and hanging syrup, although the technique of hanging and turning is used, the turning method must be used to assist the turning of the raw materials during the operation, and the hand spoon must be used at the moment of pushing the raw materials to turn up. At the bottom of the dish that has not yet fallen, when the dish falls on the hand spoon, separate the yam pieces and drop them into the spoon. Such repeated and consistent actions can make the syrup hang more evenly and better. Tips for cooking and flipping pots

1. You need to have enough wrist strength

2. The posture of holding the pot must be correct. The hand cloth has two functions to prevent the pot from burning your hands, and then It is to reduce the friction between the hand and the pot

3. The skill of turning the pot is to have a small range of movements, the frequency is fast, the pot does not leave the stove, and the food is flipped through the wrist. How to choose a cooking pot

1. Materials

As far as the materials used in the wok are concerned, my personal experience is that iron pots are better. This is because it contains relatively high iron content. During the cooking process, it can be incorporated into the vegetable soup in the form of iron ions and is easily absorbed and utilized by the human body. It is a good choice for people with iron deficiency anemia. Long-term use can supplement a large amount of iron. Although it is relatively easy to rust, just clean it in time after each meal and then dry it.

2. Glass pot lid is easy to see

Secondly, it would be better to use a lid made of glass. When everyone is cooking, they all have experience. They need to constantly check how the food in the pot is cooking, so as to adjust the firepower. Therefore, you will know the cooking degree of the stir-fried food inside through this top cover. Furthermore, the pot cover should be well integrated with the edge of the pot, so that the nutrients in the food can be fully retained and not lost through large gaps.

3. The lid can stand up and is easy to operate.

Regardless of traditional cooking habits or current cooking techniques, it is indispensable to lift the lid during the cooking process. If the lid can stand up, it will be easier to remove the lid and save a lot of space on the kitchen counter. However, ordinary pot lids take up more space, especially for families with small kitchens. More crowded. Therefore, it is better to choose a pot with a vertical lid.

4. Handle

Let’s talk about its handle. It is recommended to choose a handle made of silicone, which can prevent your hands from being hot during use. The handle of a low-quality pot is easy to conduct heat, and it will burn our hands when we hold it in our hands. Although we cannot test it on the spot when selecting it, if we find that it is not anti-scalding after buying it home, our hands will suffer. I have burned my hand before when cooking at home, and of course it turned red. I don’t want this to happen to you again.

5. The connection between the handle and the pot body