1. Cutting means that the knife surface is at right angles to the case surface, or pushing and pulling back and forth, or cutting food raw materials vertically up and down. Common cutting vegetables into pieces, shredding and dicing are all such knife methods;
2. Batch means that the knife surface is parallel to the chopping board, one hand holds down the raw materials, and the other hand holds the knife in parallel to cut the raw materials horizontally. Also called "movie". Commonly used for film modification;
3. The method of cleaving is the same as cutting, but the difference is that the blade is vertical up and down, and the coherent operation is what we often call "jumping knife". It is often used to turn raw materials into broken grains and minced meat, such as Jiang Mo and garlic. The operation of two knives together is called "double knife chop"; This knife method can speed up the cutting speed, but the raw materials are generally brittle and easy to cut.
4. The chopping method is similar to chopping. The difference is that the knife is harder and the moving distance between the knife and the food is greater. Generally used to divide raw materials that are not easy to break, such as animal tendons, bones and tough raw materials;
5. Well, this is a relatively fine and high-tech skill, which is what we often say. The real purpose is to facilitate the maturity of raw materials and the beauty of dishes. For example, cutting different knives on the surface of raw materials, such as wheat ear knife flower, hemp fiber knife flower, cross knife flower and so on. In cooking, raw materials with a knife edge will form various forms when heated, which is very beautiful. With the raw materials of the knife edge, the cooking time is greatly shortened and the taste is convenient.
The above five knife skills are the basis of cooking knife skills. Now let's talk about the precautions for using a knife:
1. Knife is a dangerous tool. Pay attention when using it. Put the knife in a safe place after use. When you have nothing to do, don't play with it in your hand to avoid accidental injury.
2. The knife should be kept sharp and polished with fine-grained grindstone (whetstone) for easy operation. Dry the water after use and leave it clean to prevent rust;
3. When using a knife, you usually hold the ingredients in your left hand and the knife in your right hand. The five fingers of the left hand curl and press on the raw material to prevent the raw material from rolling and sliding. When cutting with the right hand, the knife surface should be close to the finger surface of the left hand, which is not only safe to operate, but also can keep the raw material cut evenly and beautifully.
Give an example to introduce the skills of each knife flower to the landlord:
Wheat ear fish:
Remove the fish head, cut it in half (the tail is also cut open) to remove the middle bone, cut the knife flower horizontally on the fish with a groove knife (knife distance 1 cm), then cut the knife flower straight with a straight knife (knife distance 0.6 cm), and don't break the fish skin when cutting the knife flower.
Flower knife technology and application of pork loin
1. Mixed use of oblique knife method and straight knife method
1? Wheat spike flower knife
Processing technology: cut a small mouth on the surface of pork tenderloin with a knife and tear off the outer membrane. Then put the pork loin on the pier, hold it down with your left hand, cut the kidney piece in half with your right hand with a knife, and remove it with a knife, that is, leave only the waist clean? The same below. A put half a piece of pork tenderloin on the pier and inside the kidney? That is, the side with waist is facing up, and several parallel knife lines are pushed out with a knife. The inclination angle is about 40, and the feed depth is 3/5 of the thickness of pork tenderloin. B Turn the pork tenderloin at an angle, and use a straight knife to push out several parallel knife lines that intersect the oblique knife lines at 90 degrees. The feeding depth is 4/5. C Divide pork tenderloin into vertical and horizontal parts with a flower knife, that is, cut half of pork tenderloin into four rectangular strips, and heat and curl them into the shape of wheat ears.
Technical requirements: the cutter distance, feed rate and inclination angle should be uniform. The straight die is slightly deeper than the inclined die, and the spacing of the inclined die is slightly wider than the straight die. B the inclination angle of the oblique knife can be flexibly controlled according to the thickness of pork tenderloin. The smaller the inclination angle, the longer the shape of the wheat ear. C after cutting the flower knife, the size of the modified block should be uniform.
Scope of application: It is suitable for stir-frying, frying and stir-frying dishes, such as "kidney fried with wheat ears" and "kidney fried with soy sauce".
2? Coconut shell flower knife
Processing technique: a first push the pork loin with an oblique knife, and then push it with a straight knife? Use an ear knife. Outside the pork tenderloin? That is, how many parallel cutter lines does a waist-less oblique knife push? The feeding depth is 4/5, forming a hollow net with the inside. C then replace the pork tenderloin with a knife with a side length of 3? 5 cm square, after heating and curling, it becomes the shape of hemp fiber.
Technical requirements: the cutter distance, feed rate and block modification should be uniform.
Scope of application: suitable for cooking, such as "fried kidney with hemp fiber" and "fried kidney with soup".
3? Fish gill knife? Also known as eyebrow knife
Processing technique: a first, use a straight knife to push out several parallel knife lines along the length direction of pork tenderloin. The feeding depth is 4/5. B Turn the pork tenderloin over 90 degrees, then draw a knife pattern with a depth of 3/5 with an oblique knife in the first knife, and break the raw materials into connecting blades with an oblique knife in the second knife, and form fish gills after heating.
Technical requirements: the tool spacing should be uniform and the plate size should be consistent.
Scope of application: It is suitable for cooking, stir-frying and stir-frying dishes, such as "fillet with fish gills and sauerkraut", "fillet with garlic" and "fillet with coriander soup".
4? Lantern knife
Processing technology: First, cut the washed pork tenderloin into 4cm, 3cm wide and 0? Three centimeters each. B. Pull two knives with an oblique knife at one end of the piece, and then pull two knives obliquely at the other end. C, rotating the raw material by 90 degrees, longitudinally pushing a plurality of parallel cutter lines with a straight knife to form cutter lines with inclined ends of 90 degrees, and heating and curling the cutter lines into a lantern shape.
Technical requirements: the depth of inclined knife is shallower than that of straight knife. B the tool spacing should be parallel and even, and the plate size should be consistent.
Scope of application: suitable for cooking, frying, stir-frying and mixing vegetables, such as "boiled lantern waist" and "red oil mixed with waist slices"
Second, the mixed use of straight knife method and straight knife method
1? Litchi flower knife
Processing technique: a first, push out several parallel knife marks on the inside of pig waist with a straight knife. The feeding depth is 4/5. B Turn the pork tenderloin at an angle, or push out several parallel knife lines with a straight knife? The feed depth is the same, intersecting with the previously pushed cutter type by 80 ~ 90 degrees. C, turning the pork tenderloin into a diamond block or an equilateral triangle block with a flower knife, wherein the former is diagonally curled after heating, and the third side of the latter is curled into a litchi shape.
Technical requirements: cutter distance, feed rate and modified block size should be unified.
Scope of application: It is suitable for fried, fried and fried dishes, such as "fried shrimps" and "fried kidney flowers".
2? Slub flower knife
Processing method: a first change the pork tenderloin to 4cm long, 2? A square 5 cm wide. B. Make four parallel cutter lines along the long square? The feed depth is 4/5, and then a straight cut of about 1 cm is made at both ends of the long square. The feed depth is 2/3, and it intersects with the long straight knife at 90 degrees. After heating and curling, it looks like a bamboo joint.
Technical requirements: the cutter distance and feed rate should be consistent, and the transverse cutter type should be shallower than the longitudinal cutter type.
Scope of application: Suitable for cooking, such as "asparagus kidney flower".
3? Double-sided flower knife? Also known as cage flower knife and basket flower knife.
Processing technique: a first, push out several parallel knife marks in the slightly oblique direction on the inside of pork tenderloin with a straight knife. The feeding depth is 2/3. B Turn the raw materials over, and use a straight knife to push out multiple parallel cutter lines at 45 degrees inside the outer side of pork tenderloin? Same feed depth. C, the pork tenderloin is replaced by a square, and the through holes on both sides are pulled out to be basket-shaped and elastic, and the pattern is opened after heating, and the two sides are connected together.
Technical requirements: the cutter distance should be even and parallel, and the feed rate should be consistent.
Scope of application: suitable for stir-frying, frying and stir-frying dishes, such as "double-flavored fried kidney flower" and "raw kidney flower".
4? Corn flower knife
Processing technology: a, firstly, the pork tenderloin is replaced by isosceles triangle blocks. B how many parallel cutter lines are straight along the parallel direction of the triangle bottom? The feed depth is 2/5, and then the raw material is turned in one direction, and several parallel cutter lines are also straight. The feed depth is 3/5, and the two cuts intersect at 90. The blade is small square, with shallow knife lines, and it is corn-like after hot rolling.
Technical requirements: the cutter distance and feed rate should be uniform, and the transverse groove is slightly shallower than the longitudinal groove.
Scope of application: suitable for fried, fried and fried dishes, such as "fried corn kidney".
Third, the mixed use of oblique knife method and oblique knife method
Pine cone flower knife
Processing technique: a first, push out several parallel knife lines on the inside of the pig's waist with an oblique knife. The inclination angle is 45 and the feed depth is 4/5. B Turn the pork tenderloin at an angle, or cut several parallel knife lines with an oblique knife? The inclination angle and feed rate are the same, and the two cutter lines intersect 45. C change the pork tenderloin into a rectangular shape with a width of 4 cm and a length of 5 cm, and then heat and curl it into a pine cone shape.
Technical requirements: same as litchi flower knife.
Scope of application: same as litchi flower knife.
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Most commonly used: cut the ear of wheat and cook it at the waist.
Waist of wheat ear is a common product on the dining table. Cutting and cooking the waist of wheat ears is very technical, and it takes real effort to cut and cook. It is often difficult to be effective if the technology is not refined or slightly negligent.
The quality of raw materials is very important to the success or failure of dishes, and it is a key to making them well. To make the waist of wheat ears reach a perfect state, we must first choose the right materials, as Qingyuan Mei said; "The physical properties are not good, although it has no taste when cooked in elegant style." It is best to choose yellow pork loin. Purple blood is not only yellowish taste and crisp quality. ?
After selecting the materials, you can start cutting and matching. The method is: cut the kidney in half from the middle with a flat knife, then squeeze it from both ends of the kidney to the middle with your left hand to make the middle bulge and protrude the waist, clean it, and dip it in clear water to make the knife surface smooth and easy to cut. Generally, it is necessary to brush horizontally along the length and adopt the slope knife method. The knife distance is 3.5 ~ 4mm, the depth of the knife is 3/4 of the thickness of the kidney, and the included angle with the kidney should be between 45 and 50. With a bevel knife, the greater the inclination and the smaller the included angle, the longer the pattern will be, the better it will look. On the contrary, the pattern is short and not beautiful enough. After cutting the slope knife, cross the kidney and cut off 4/5 of the thickness of the kidney along a 3 mm long straight knife. No matter whether it is horizontal or vertical, it is necessary to harden the wrist to make the depth and width of the knife distance uniform, which is the key to ensure the appearance of the finished dish. ?
After the kidney is removed, the knife is changed to grow into a piece with a width of 4 cm and a width of 1.5 cm, the mucus on it is washed off with water, and the water is drained gently with a clean cloth, and then sizing, pasting or direct cooking are decided according to the needs of cooking. ?
There are two keys to the cooking of kidney flowers:
1, the oil temperature should be just right;
2. Cooking time should be as short as possible. Generally, the method of oil cooking is used to make the waist flowers of wheat ears, that is, oil cooking until cooked. When passing oil, the oil temperature should be controlled between 60% and 70%. If the oil temperature is too low, the raw materials will not mature easily, which will inevitably prolong the oiling time and make the waist old. When the oil temperature is too high, the protein in the kidney flower condenses rapidly after heating, and the surface is hard and brittle. Generally, it takes no more than 30 seconds for the ears and kidneys to be put into the pan, and the oiling time cannot exceed.
3, 4 seconds, intermittent oil filtration. Seasoning with sauce can shorten the formal cooking time and make dishes crisp, tender and smooth, which is an ideal method.
The following is the cooking process of wheat ear and kidney flower:
Ingredients: pork loin 300g soy sauce, sesame oil 5g cooking wine 2.5g monosodium glutamate 1.5g vinegar 2.5g water starch 30g onion slices, garlic powder 10g lard 500g salt 0.5g fresh soup?
Exercise:
1, kidney wheat spike flower knife, put in a bowl, add 10g humidified starch and mix well; In addition, fresh soup, cooking wine, monosodium glutamate, soy sauce, refined salt, vinegar and the remaining wet starch are mixed into a sauce.
2. Heat the wok, put lard to 70% heat, put it in the waist and spread it out quickly, fry for three or four seconds, and filter the oil. 3. Put a little base oil in the pot, add onion slices and minced garlic, stir-fry the kidney flower, pour in the appropriate sauce, and pour the sesame oil out of the pot when the juice bursts. ?
Features: deep red color, bright juice, shape like wheat ears, crisp and refreshing.