Small spoon turning is a common spoon turning method, which is mainly suitable for dishes with small quantity, short heating time and easy to mature.
The specific operation method of the small turning spoon: hold the handle or the pot ear with your left hand, use the edge of the stove mouth as the fulcrum, and the spoon leans forward slightly to send the raw materials to the front half of the spoon, and then quickly pull them back to a certain position, and then gently push them down hard to turn the raw materials in the spoon, and then transport them to the front half of the spoon and then pull them back to turn them over, so as to repeatedly keep the spoon from the fire, be agile and turn freely, and make the cooked dishes meet the quality requirements.
The scoop is to turn the raw materials in the scoop180 at one time, that is to say, the raw materials are turned upside down through the scoop, so it is called the scoop because of its large movement and turning range.
The specific operation method of the large turnover spoon: hold the spoon handle or the pot ear with your left hand, shake the dishes in the spoon, then pull the spoon away from the fire mouth and lift it, and then send it to the upper right, raise the spoon at an angle of 60 ~ 70 with the stove surface, and gently pull the spoon backwards with your arm while raising it, so that the raw materials can be turned backwards in the air. At this time, the dishes will have a certain inertia to the large spoon. In order to reduce the inertia, the spoon should fall with the raw materials, and the angle becomes smaller to catch the raw materials. The completion of the above-mentioned pull, send, lift, turn and pick-up actions should be agile, accurate, coordinated and consistent, in one go, and can not be stopped.
The specific operation method of shaking the spoon: hold the spoon handle or the pot ear with your left hand, rotate the big spoon regularly clockwise or counterclockwise through the strength of your wrist, and drive the dishes to rotate in the spoon through the shaking of the big spoon. It is suitable for picking vegetables, collapsing vegetables and dishes made of whole raw materials.
Dishes can be achieved by shaking the spoon:
(1) Adjust the heating, astringency, taste and coloring positions of the raw materials in the spoon to make them uniform and consistent, so as to avoid the raw materials from sticking to the bottom.
(2) Due to the action of the shaking spoon, the exposed oil is distributed more evenly, the friction between raw materials and the spoon is reduced, and the lubrication degree is enhanced.
(3) Due to the inertia generated by the shaking spoon, there is a certain gap between the raw materials and the big spoon (which is difficult to observe with naked eyes), which lays the foundation for the smooth operation of the big spoon.
(4) Because of the friction between the spoon and the main ingredients, the skin brightness of some dishes is enhanced.
The specific operation method of hanging over the spoon: the method of hanging over the spoon is to hold the spoon handle or the pot ear in the left hand, and at the right time, the end of the big spoon is separated from the fire source, and the wrist holds the big spoon and leans forward slightly to send the raw materials to the first half of the spoon. When pulling backward, the front end tilts up and cooperates with the spoon to quickly turn the raw materials once.
Because the turning of raw materials in the spoon and the whole set of actions are carried out in the air, it is called hanging spoon. This method is suitable for some special dishes and when serving them, so as to ensure the requirements of cooking temperature, plate loading and sanitary quality.
The specific operation method of turning spoon: hold the spoon handle and the pot ear with the left hand, and hold the spoon on the inner side above the frying spoon with the right hand. While pulling the big spoon to turn the dish, push the raw materials from back to front with the hand spoon to turn it. This method is applied to a large number of dishes that are difficult to turn by other methods, and it is coordinated with the effective implementation of small turning and hanging turning techniques.
In addition, there are other spoon-turning techniques, such as front spoon, rotary spoon, left spoon and right spoon, etc. Which spoon-turning method is more suitable depends on factors such as food, people and environment.