1, straight split. Straight chopping is to aim the knife at the raw material and chop it down hard. Before dropping the knife, hold the raw material steady with your left hand. When dropping the knife, your left hand should leave the dropping point quickly to avoid hurting your hand. When chopping, hold the handle tightly and chop the section with one knife, otherwise, the second knife can't be chopped on the original cutting line, which will not only affect the neatness of raw materials, but also easily produce some broken bones and meat.

2, with a knife. Splitting with a knife can embed the blade into the part where the raw material is to be split, and the knife rises and falls together with the raw material. This knife method is suitable for raw materials that are not easy to split at one time and need to be split several times. When chopping with a knife, the left and right hands should cooperate closely. The left hand holds the raw material, the right hand holds the knife, and both hands rise and fall at the same time.

3, take a knife. Clapping the knife is to put the knife on the part where the raw material needs to be split, hold the handle with the right hand, pat it hard on the back of the knife with the left hand, and split the raw material with pressure.

Knife work refers to the technique of cutting vegetables. According to the needs of cooking and eating, all kinds of raw materials are processed into a certain shape, which makes it the basic shape needed to prepare dishes.

1, uniform

No matter what raw materials are cut, whether they are cut into diced, silk, strips, blocks and other shapes, they must be of the same size, uniform thickness, neat length and equal thickness, and cannot be uneven. If the size varies, the thickness is uneven, the small and thin raw materials are cooked, the big and thick raw materials are still raw, and the seasoning is difficult to be uniform, which will affect the quality of dishes.

2, clean and neat

In the knife operation, no matter between strips, between wires and between blocks, there can be no connection, and there is no phenomenon that the tendons of the meat are broken continuously or it seems to be broken. Otherwise, it will also affect the quality of dishes and the beauty of dishes.

3. Adapt to the needs of cooking methods

The cutting and matching of raw materials should adapt to different cooking methods. For example, the cooking methods such as frying and frying require large firepower and short cooking time, which requires the finished product to be crisp and tender. In order to taste and mature quickly, the raw materials should be cut thin and small.

Stewing, stewing and other cooking methods use weak firepower, take a long time to cook, and the finished product requires crisp and rotten taste. In order to prevent the raw materials from being broken or mushy when cooking, it is necessary to cut the raw materials thicker.

4, adapt to the different properties of raw materials

Due to the different textures of raw materials, different knives should be used for processing. For example, the same block, the block with bone is smaller than the block without bone. The same slice, the soft texture is thicker than the hard texture.

Both are shredded, and the soft texture is thicker than the hard texture. There are also differences in the use of knives. For example, raw beef should be cut across the grain of fiber, chicken breast can be cut along the grain of fiber, and pork tendon is less, so it can be cut along or obliquely along the grain of muscle fiber.

5. Rational use of raw materials

In the knife operation, there should be planned materials, and the materials should be used according to the quantity, so as to be overqualified and use small materials accurately, so as not to waste raw materials. If the pork tenderloin can be fried fresh, it should not be used to fry meatballs, and the raw materials that can be used to fry shredded pork should not be distilled. Especially when the big material is changed into small material, you must know well before cutting, so that every part of it can be fully utilized.