The quality of knife work directly affects the beauty and taste of food. If you cut food, the knife worker doesn't master it well, and it's hard to say that it's hard to taste it, which will also make cooking more difficult. Some dishes are cooked and some are still raw. It is precisely because of the high importance of knife work that Chengdu New Oriental pays special attention to the requirements of students' knife work. Every practice will have professional guidance, and there will be periodic assessments to examine the students' learning situation.

Second, upset the pot

In cooking, it is particularly important to make the food evenly heated, tasted, colored and hung in the frying pan. The pot is mainly pushed and pulled by the radian of spatula and frying spoon, and the wrist and elbow are re-exerted. On the campus of Chengdu New Oriental, you can always see rows and rows of students. Accompanied by bursts of drums, the students went up and down to practice the pot.

Third, the temperature

Temperature is the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, we should identify the size of firepower from the burning intensity, on the other hand, we should judge the maturity time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard. Generally speaking, the amount of firepower should be determined according to the nature of raw materials, but it is not absolute. For example, stewed beef is the first fire, and then the fire is small. Dry-cooked fish is cooked with strong fire first, then medium fire, and then small fire.