1, wheat flower knife
Processing techniques: with a knife on the surface of the pork loin to make a small cut, tear off the outer membrane. Then put the pork loin on the vegetable pier, the left hand will be waist press, the right hand knife will be waist slice open into two halves, with a knife batch to remove the waist bashfulness, that is, only to leave the net waist. The next is the same.
a. Half of the pork loin on the pier, waist inside (that is, the side of the waist of shame) up, holding the knife with an oblique knife to graze a number of parallel knife lines, the angle of inclination of about 40 °, the depth of entry into the knife for the pork loin thickness of 3 / 5.
b. And then the pork loin to turn an angle, and a number of straight knife to push graze a number of parallel knife lines intersecting the diagonal knife lines at 90 °, depth of entry into the knife for the 4 / 5.
c. The pork loin is not a good idea, but it's a great idea to use it as an example of the best way to make the pork loin.
c. The pork loin will be divided into two longitudinally and two horizontally, i.e., half of the pork loin will be cut into four rectangular strips, and then heated and curled to form the shape of wheat ears.
Technical requirements:
a. Graver knife distance, depth of the knife, tilt angle should be uniform. The straight graver grain should be slightly deeper than the oblique graver grain, and the spacing of the oblique graver grain should be slightly wider than the straight graver grain.
b. The angle of inclination of the oblique knife can be flexibly mastered according to the thickness of the pork loin, the smaller the angle of inclination, the longer the shape of the wheat ears.
c. The size of the modified block after graving should be even.
Scope of application: suitable for stir-fry, explosion, simmered dishes, such as "fried wheat wheat cashew", "sauce burst cashew" and so on.
2, Demoiselle knife
Processing techniques:
a. Inside the pork loin with an oblique knife, and then use a straight knife to push the gravel? The same as the wheat flower knife.
b. Then on the outer side of the pork loin - that is, the side without waist shame, oblique knife to graze a number of parallel lines, into the depth of the knife for 4/5, and the inner side of the network into the air.
c. Then the pork loin into the side of the knife 3.5 cm square, heat curling contraction into a straw raincoat shape.
Technical requirements: knife distance, depth of the knife, change the block should be uniform.
Scope of application: suitable for stir-fry, explosive dishes, such as "fried Demoiselle cashews", "soup explosion cashews" and so on.
3, gill knife (also known as eyebrow knife)
Processing techniques:
a. First in the pork loin on the inside with a straight knife along the length of a number of parallel curved knife lines, into the depth of the knife for 4/5.
b. And then rotate the pork loin 90 °, and then the first knife with the diagonal knife to pull the gravel depth of 3/5 of the knife lines, the second knife with the diagonal knife pull the slice of the raw material will be broken into a continuous blade, after heating, that is, a continuous blade. Into a continuous blade, heating that is into the gill slice.
Technical requirements: knife distance should be uniform, the size of the slice should be consistent.
Scope of application: suitable for white burning, choking, stir-frying, boiling dishes, such as "pickled fish gill waist slice", "garlic choking waist slice", "cilantro waist slice soup" and so on.
4, lantern flower knife
Processing techniques:
a. First of all, the net pork loin flat knife batch of 4 cm long, 3 cm wide, 0.3 cm thick piece.
b. On one end of the slice, use a diagonal knife to pull two cuts, and then on the other end, also pull two cuts diagonally.
c. Turn the raw material 90 °, with a straight knife longitudinally pushed graved a number of parallel knife lines, and the two ends of the diagonal knife lines into 90 °, heat curled into a lantern shape.
Technical requirements:
a. The depth of the oblique knife should be shallower than the straight knife.
b. The distance between knives should be parallel and even, and the size of slices should be consistent.
Scope of application: suitable for white burning, stir-fry, chili, mixing dishes, such as "white burning lantern waist", "red oil mixed with sliced waist" and so on.
Second, the straight knife method and the mixed use of the straight knife method
1, Lychee flower knife
Processing techniques:
a. First in the pork loin on the inside of the straight knife to push graft a number of parallel knife lines, the depth of entry into the knife is 4/5.
b. Turn the pork loin at an angle, still using a straight knife to push graft a number of parallel knife lines, the depth of entry is the same, and previously pushed grafting the intersection of the knife lines into 80 to 80% of the depth of the knife. The depth of the knife should be the same, and the knife lines should intersect with the previous ones at 80-90°.
c. Cut the pork loin into rhombic or equilateral triangular pieces, the former curled diagonally when heated, and the latter curled into a lychee shape on three sides.
Technical requirements: knife distance, depth of the knife and the size of the block should be uniform.
Scope of application: suitable for stir-fry, explosion, simmered dishes, such as "fried shrimp waist", "coriander explosion waist flower" and so on.
2, bamboo flower knife
Processing techniques:
a. First of all, the pork loin into a 4 cm long, 2.5 cm wide rectangle.
b. In the rectangle on the long straight gravel 4 parallel knife lines, into the depth of 4/5, and then transversely in the rectangle at the ends of about 1 cm each straight gravel a knife, into the depth of 2/3, and the straight straight gravel straight down the length of the knife lines intersected at 90 °, the heat curls like a bamboo section.
Technical requirements: the distance between the knives, the depth of the knife should be the same, the horizontal lines should be shallower than the vertical lines.
Scope of application: suitable for stir-fry dishes, such as "asparagus waist".
3, double-sided even flower knife (also known as through the cage flower knife, basket flower knife)
Processing techniques:
a. First in the pork loin on the inside of a slightly diagonal direction with a straight knife to push gravel a number of parallel knife lines? The depth of incision is 2/3.
b. Then turn the raw material over, and on the outside of the pork loin, use a straight knife to push and graze a number of parallel knife lines with the inner knife lines at 45 °, the depth of the knife is the same.
c. The pork loin will be reknifed into a long square, after pulling open the two sides of the perforations in the shape of a basket lattice, and flexible, heated pattern open, double-sided connection.
Technical requirements: knife distance should be uniform, parallel, into the depth of the knife should be consistent.
Scope of application: suitable for stir-fry, explosion, boil dishes, such as "double-flavored explosion of cashews", "boil cashews".
4, corn flower knife
Processing techniques:
a. First of all, the pork waist into an isosceles triangle.
b. Along the bottom side of the triangle parallel to the direction of a number of parallel curved lines, into the depth of 2/5, and then turn the raw materials in one direction, also straight curved a number of parallel lines, into the depth of 3/5, two kinds of curved lines intersected into 90 °. The knife mouth is small square grain, knife grain is shallow, after heat curling that is corn-shaped.
Technical requirements: knife distance, knife depth should be uniform, horizontal knife pattern should be slightly shallower than the longitudinal knife pattern.
Scope of application: suitable for stir-fry, explosion, boil dishes, such as "fried corn waist".
Third, the mixed use of oblique knife method and oblique knife method
Pine cone knife
processing techniques:
a. First in the pork loin on the inside of the oblique knife to graze a number of parallel knife lines, tilt angle of 45 °, the depth of the knife 4/5.
b. The pork loin will be turned to an angle, and still with the oblique knife to graze a number of parallel knife lines, the angle of tilt, The depth of the knife is the same, and the two knife lines intersect at 45°.
c. The pork loin is cut into a rectangle of 5 cm long and 4 cm wide, and then heated and curled into a pinecone shape.
Technical requirements: the same as lychee flower knife.
Scope of application: the same as lychee flower knife.
Most commonly used: cut and cook wheat cashew
Wheat cashew is a common product on the table. Cutting and cooking of the wheat cashew flower is very technical, knife skills and fire need to be really good, technical incompetence or negligence, often difficult to work.
The quality of raw materials is crucial to the success or failure of the dish, it is a major key to good food. In order to make the wheat waist to achieve the perfect situation, the first to choose good materials, as Qing Yuan Mei said; "poor nature, although easy teeth cooking is tasteless." Select pork waist to color yellowish is good, purplish red blood, not as good as the yellowish taste, texture crunchy.
After choosing a good material, you can proceed to cut and match. The method is: with a flat knife to the waist from the center of a cut in half, and then with the left hand from the waist of the two ends to the middle of a squeeze, so that the middle bulge, highlighting the waist of shame, will be sliced net, and dipped in water, the purpose is to make the surface of the knife smooth and easy to graver. Generally, the graver should be long and horizontal, using the slope knife method, the distance between the knife is 3.5 to 4 millimeters, the depth of the knife is 3/4 of the thickness of the waist, and the angle of the waist should be between 45 ° and 50 °. Grave the pattern with the slope knife, the greater the slope, the smaller the angle, the longer the pattern, the more pleasing to the eye; on the contrary, the pattern is short, not beautiful enough. After graving, turn the cashews horizontally and grave 4/5 of the thickness of the cashews with a straight knife, with a distance of 3 millimeters between the knives. Regardless of the horizontal graver or smooth graver, should be hard on the wrist, so that the depth of the knife distance, width and uniformity, which is to ensure that the form of the dish is the key to beautiful.
After the waist graver, the knife into a long 4 cm, 1.5 cm wide block, water panned to remove the mucus on the top, take a clean cloth gently sop up the water, and then according to the needs of cooking, decided to sizing, hanging paste or direct cooking.
The cooking of waist flower, there are two keys:
1, the oil temperature should be just right;
2, the cooking time should be as short as possible. The production of wheat cashew flower, generally use the oil cooked method, that is, over oil until cooked. Over oil, the oil temperature should be mastered between six, seven, the oil temperature is too low, the raw material is not easy to mature, is bound to extend the oil time, so that the cashews become old; oil temperature is too high, the cashew proteins in the heat of the rapid condensation, the surface of the surface of the caramelized hard, lose the crispness. Mai Sui cashews from the pot to cook to the pot on the plate, generally not more than 30 seconds, the oil time should not be more than 3, 4 seconds, cut off the oil filtering. The use of gravy flavoring method can shorten the formal cooking time, so that the dish is crisp and smooth, is a more ideal method.
The following is the process of cooking wheat cashew:
Ingredients: 300 grams of pork waist soy sauce, sesame oil 5 grams of wine 2.5 grams of monosodium glutamate 1.5 grams of vinegar 2.5 grams of water starch 30 grams of sliced scallions, 10 grams of garlic lard 500 grams of salt 0.5 grams of fresh broth
Practice:
1, the waist of the gravel wheat knife, put in a bowl, add wet starch 10 grams of mix; another will be the wet starch, the wheat flower, the wheat flower, and the wheat flower, and the wheat flower. 10 grams of mixing; another fresh soup, cooking wine, monosodium glutamate, soy sauce, salt, vinegar and the remaining wet starch into gravy.
2, frying pan on high heat, put the lard burned to 70% hot, into the waist quickly slip loose, fried three, four seconds, filter oil.
3, the pan put a little bottom oil, add sliced green onions, garlic, slightly fried, into the cashew stir-fry, pour into the good gravy, until the juice burst up, dripping sesame oil out of the pot that is complete.
Characteristics: deep red color, bright gravy, such as wheat, crispy and refreshing.
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