Kitchen knives have been a must-have in the kitchen since ancient times, and knife work is an important part of it.

Knife technique

Knife techniques refer to seal carving knife techniques, martial arts knife techniques and cooking knife techniques. The seal carving knife method refers to the method of engraving the seal and transporting the knife. According to the engraving method, it is divided into single knife and double knife. Martial arts knife method: The method and routine of those who practice martial arts. The cooking knife method refers to the specific knife handling method for cutting raw materials.

Seal carving knife method

Seal carving knife method

The knife is like a pen, which is the biggest feature of seal carving art. The pen has the distinction of the center and the side, and the knife also has the difference between the center and the side; the book has a large and small seal, a real grass, and is printed with vermilion, sparse, and straight; although the methods and tools of calligraphy and seal carving are different, the principle is the same. In order to obtain the ideal effect of engraving, it is necessary to deal with various relationships such as the speed of the knife, the size of the movement, the change of rhythm, and the strength of the knife according to the different situations such as the texture of the seal, the size of the stone, the vermilion of the inscription, the dense strokes, and the purity of the carving knife. But no matter what method is used, the principle of the knife is the same, and it must be "confident, bold and decisive, and corresponding". The requirements for the lines of the works are also the same, that is, "fat is not bloated, thin is not delicate, dignified and quaint, and the spirit is flowing". Ming Dynasty seal carver Zhu Jian's "Seal Essentials" cloud: "Make the knife like a pen, and it is not easy to do it." Hold the front tightly, send it straight to the slow knot, turn the whisker with the square, fold the whisker with the round, no edges and corners, no bloat, no sawtooth, no swallowtail, and the knife is all here!" In the Qing Dynasty, Feng Chenghui's "Yinxue Guan Jian" cloud: "The knife should be straight and not horizontal, and the horizontal is tender and none, and the knife wants to be heavy, such as the painter's so-called 'diamond rod', and the calligrapher's so-called 'folding hairpin strands' and 'house leakage marks'." If you don't pay attention, in fact, where you don't pay attention, it is where you are spiritually united. There are discrepancies, there are fat and thin, there are high and low, it seems to promote but not promote, it seems to be sparse but not sparse, but it is superior."

There are many knife methods since ancient times, and the predecessors used thirteen methods of knives. There are usually many names such as punching knives and cutting knives.

Martial arts knife technique

Martial arts knife technique

The knife is the "courage of a hundred soldiers" and is one of the most important instruments in Chinese martial arts. From ancient times to the present, people who practice martial arts have used knives the most, and they have also summarized and created many sword routines and formed many sword schools. The existing knife schools are: Bamen Golden Lock Knife, Bagua Knife, Sun and Moon Qiankun Knife, Shaolin Double Knife Eighteen Rolls, Taiji Knife, Plum Blossom Knife, etc.

Although the knife techniques of different schools have their own characteristics, they also have something in common in summary: 1. "The knife moves are heavy and fierce", compared with the sword, the knife technique is wide open and closed, with fewer changes and no reduction in power. Second, "a single knife to see the hand, two knives to see the walk", in the knife hand and footwork is extremely important.

Eight methods in the sword

Sweeping, splitting, dialing, cutting, sweeping, nai, chopping, sudden

Cooking knife method

According to the contact angle between the knife and the raw material, it is divided into flat knife method, oblique knife method, straight knife method, cutting knife method and other knife methods.

Dice

It is used to fry dices, make fish soup, etc., make sand jin, and mix food.

Commonly used ingredients: bread sweet potato, mushrooms, lean meat, etc.

Example of cutting method: (1) First, cut the bread into 1 cm square strips. (2) Cut the square strip into the shape of 1 cm cubes, too large cubes will make it difficult for the fire to penetrate.

Pattern

It is used to fry kidney flowers, make eight treasure dishes, etc.

Commonly used materials: squid, poultry offal such as chicken gizzards, pork kidneys, shellfish, etc.

Example of cutting method: (1) Make a longitudinal cut in the squid. (2) Cut into the incipient at a right angle to the incision. When cooked, the pattern will be more noticeable.

Cut oblique slices

Cut oblique slices

For stir-frying slices.

Commonly used materials: yellow bud white, cabbage, winter bamboo shoots, bamboo shoots, fish, etc.

Example of knife technique: (1) First, cut off the part of the vegetable leaf. (2) Sheet the white part obliquely along the leaf axis, and the thickness should be uniform. In this way, the heat penetrates and can be cooked in a short time.

Diced

It is used to fry chicken and make chicken soup.

Commonly used ingredients: meat such as chicken, pork chops, etc.

Example of cutting method: (1) Place the chicken flat, knife vertically, and the incision should be at right angles to the fibers of the meat. In this way, the chicken will be tenderer and easier to absorb the flavor. (2) If it is a chicken hip, cut it into about three pieces.

Shred

It is used to make cucumbers mixed with sauce and vinegar, fried shredded pork, etc.

Commonly used ingredients: cucumbers, radish, beef, etc.

Example of cutting method: (1) Cut the radish diagonally into thin slices. (2) Slightly move the slices to the side, overlap, and cut into thin shreds (if you cut meat, you can cut it along the meat grain to avoid the shredded meat from breaking during cooking).

Elephant's eye

It is used for sauce and vinegar mixed with celery, fried lentils, etc.

Commonly used ingredients: celery, ham, etc.

Example of cutting method: (1) Cut the celery into appropriate widths. (2) Cut the ham diagonally to a thickness of 5 mm. The important thing is to cut it evenly in size. This shape resembles an elephant's eye, hence the name.

Chop the mushroom

A spicy sauce for pan-frying yellow croaker and tofu, as well as fragrant vegetables for seasoning.

Commonly used ingredients: ginger, coriander, dried shrimp, garlic and bean drums, etc.

Example of cutting method: (1) First peel and cut into thin slices, and then cut into shreds. (2) Cut (1) into small pieces.

Make the ball

It is used for stir-frying turnips, boiling vegetables, etc.

Commonly used ingredients: radish, watermelon, etc

Example of cutting method: (1) Use a rigid picker or a round scoop to press it into the radish strongly. (2) By turning the digging spoon, you can easily cut the ideal spherical material.

Pelletize

It is used for general stir-frying, fried rice, etc.

Common ingredients: green onions, garlic, celery, leeks and radishes, etc.

Example of cutting method: (1) Cut the green onion leaves into cubes. The roots of green onions tend to loosen, so leave them first and then cut them into bamboo brush shapes. (2) Cooperate with the bamboo brush and die-cut into rice grains. It is best to cut in a bunch when cutting, so that it is easier to cut.

Rabbit ears

It is used to steam chicken and make slur meat.

Common ingredients: bamboo shoots, potatoes, radish, etc.

Example of cutting stove: (1) Rotate the angle of the bamboo shoot while cutting it into a triangle. (2) The length is about 5 cm.

Cut into strips

It is used for pork stir-fried radish, pickled pickles, etc.

Commonly used ingredients: radish, bamboo shoots, cabbage, etc.

Example of cutting method: (1) Cut the radish into 4~5 cm long, and then cut it into thin slices of about 5 mm. (2) Cut the thin slice of (1) into strips, and the incision should be cut along the fiber, and the thickness and length should be uniform.

Slice segments

It is used to make slur meat, fried celery and the like.

Commonly used ingredients: green onions, celery, asparagus, etc.

Cutting examples: (1) Cut the celery into sections, and the incision is at right angles to the fiber. (2) Cut into 1~3 cm long pieces.

Malta

For stir-frying.

Commonly used ingredients: shiitake mushrooms, celery, radish, etc.

Cutting examples: (1) Cut the mushrooms into triangles while turning. (2) The length is about 2 cm, and the size should be uniform. Horse ears are slightly smaller than rabbit ears.

Cut

It is used to accompany a variety of dishes.

Commonly used ingredients: cucumbers, radish, etc.

Cutting example: (1) Cut the cucumber into 6 cm long sections and cut them into two slices lengthwise. (2) Cut the melon flesh into pieces with the skin, the skin is upward, and be careful not to cut it off when cutting. (3) Bend the cucumber slices inward at each interval.

slice

Used for stir-fried pork with mustard.

Common ingredients: pork, beef, peppers, onions, etc.

Cutting examples: (1) Cut the beef into 4~5 cm width. (2) Cut the meat into thin slices of 4~5 cm long and 2 cm wide, and the thickness of the ocean should be even.

Cross-cut

Used for stir-frying squid and stir-frying chicken nuggets.

Common ingredients: chicken, squid, dried scallops, etc.

Example of cutting method: (1) First, make an oblique cut on the chicken and make the incision at an equal interval. (2) Cut diagonally into diagonal lattice, and cut into pieces appropriately.

Oblique knife method

The oblique knife technique is one of the basic knife techniques that chefs need to master. The oblique knife method is a technique in which the knife is at an oblique angle to the pier surface, and the knife makes an oblique movement to open the raw material piece (batch). According to the direction of movement of the knife, this knife method can be divided into oblique knife pulling piece (batch), oblique knife pushing piece (batch) and other methods, which are mainly used to process raw materials into the shape of sheets.

1. Oblique knife pull tab

When the oblique knife puller (batch) is operated in this knife method, it is required to tilt the blade, the back of the knife is facing the right front, and the blade moves from the left front to the right back direction, and the raw material piece (batch) is opened.

(1) operation method: the raw material is placed on the inside of the pier surface, the left hand stretches out and supports the raw material, the right hand holds the knife, and the middle of the blade is aligned with the position of the raw material quilt (batch), the knife moves from the right front to the left rear, and the raw material sheet (batch) is moved to the left rear, so that the raw material leaves the knife, and so repeatedly oblique knife pulls the piece.

(2) Operation essentials: When the knife is moving, the knife chamber is close to the raw material to avoid the raw material sticking or sliding. The inclination of the blade should be flexibly adjusted according to the molding specifications of the raw material. One knife per slice (batch), the knife and the right hand move once at the same time, and keep the knife distance equal.

(3) Adaptation to raw materials: oblique knife pull blades are suitable for processing various tough raw materials, such as kidneys, net fish, prawns, pork, beef and mutton, etc., and can also be processed for cabbage, rape and lentils.

2. Oblique knife push piece (batch)

This knife technique requires the blade to be tilted, the back of the knife to the left rear, and the blade to move from the left rear to the right front. The application of this knife method is mainly to process the raw material into the shape of a sheet.

(1) Operation method: the left hand holds the raw material, the first joint of the middle finger is slightly flexed, and resists the knife breech, the right hand holds the knife, the blade is tilted, and the position of the raw material quilt (batch) is aligned with the front of the blade, and the left rear of the blade is inclined to the right front of the blade (batch) to disconnect the raw material, so that the oblique knife pushes the piece repeatedly.

(2) Operation essentials: the knife chamber should be close to the left hand joint, each time a knife is cut, the left hand and the knife move to the left rear at the same time, and keep the knife distance consistent, the inclination angle of the knife body, should be flexibly adjusted according to the specifications of the processing and forming raw materials.

(3) Adapt to raw materials: oblique knife push blades are suitable for processing brittle raw materials, such as celery, cabbage, etc., and soft materials such as cooked stomachs can also be processed by this knife method.

Knife cutting method

Knife cutting is one of the basic knife techniques that a chef must master. The knife cutting method refers to the knife technique of making vertical and inclined movements in different directions, cutting on the raw materials or slices (batches) horizontally and vertically, deep and continuous pattern of the knife technique. The knife method is more complicated, mainly to process the raw materials into a variety of beautiful image, realistic shape (such as wheat ear shape, pine cone shape, lantern shape) shape, the delicacies made by the knife method give people a beautiful artistic enjoyment, and add luster to the whole table of banquet.

According to the direction of movement of the knife, the knife cutting method can be divided into straight knife cutting, straight knife pushing, knife pulling, oblique knife pushing and other knife methods.

1. Straight knife cut

Straight knife cutting is similar to straight knife cutting, except that the knife does not completely disconnect the raw material when it is running, according to the raw material forming specifications, the knife is stopped when the knife is deep to a certain extent, and the straight knife pattern is cut on the raw material, and other knife methods can also be combined with other knife methods to process the shape of cucumber, tooth edge cabbage shred, fish gills and other shapes.

(1) Operation method: hold the knife in the right hand, hold the raw material with the left hand, hold the knife at the bend of the first joint of the middle finger, use the front part of the blade to align the position of the raw material to be chopped, the knife moves vertically from top to bottom, and the knife stops running when it reaches a certain depth, and then the knife is cut straight until the raw material is finished.

(2) Operation essentials: the left hand should be stable, use fingering to move from the front right to the rear left, keep the knife distance even, control the depth of the knife, and achieve the same depth.

(3) Adaptable raw materials: suitable for processing various brittle raw materials, such as cucumbers, winter bamboo shoots, carrots, lettuce, etc., and can also process flexible raw materials with tender texture, such as kidneys, squid, etc.

2. Straight knife pushing

This knife method is similar to pushing knife cutting, but the knife is not completely disconnected from the raw material when it is running, leaving room for it, according to the specifications of the raw material forming, the knife stops when it enters to a certain extent, and the straight line stripes are cut on the raw material, and it can also be combined with and used other knife methods to process into lychee-shaped, wheat-spike-shaped, chrysanthemum-shaped and other raw materials with beautiful image and various postures.

(1) Operation method: Hold the raw material with the left hand, resist the knife chamber at the bend of the first joint of the middle finger, hold the knife in the right hand, and aim at the position of the raw material with the middle and front of the blade. The knife moves from the right back to the left front until it stops when it reaches a certain depth, then the knife is retracted, and the knife is pushed again, and so on repeatedly, until the raw material meets the processing requirements.

(2) Adaptation to raw materials: This knife method is suitable for processing various toughness raw materials, such as kidney, pork belly, net fish meat, spine, squid, chicken and duck belly, cuttlefish, etc.

3. Oblique knife pushing

The oblique knife pushing blade is similar to the oblique knife pushing piece (batch), except that the knife does not completely cut off the raw material when it is running, and there is appropriate leeway. According to the forming specifications of the raw materials, the knife is stopped when the knife is deep to a certain extent, and the oblique knife pattern is cut on the raw materials, and it can also be combined with other knife methods to process a variety of raw materials with beautiful images and various postures, such as wheat ear shape, cloth shape, pine cone shape, chrysanthemum shape, etc.

1) Operation method: the left hand holds the raw material steadily, the first joint of the middle finger is slightly bowed, close to the knife chamber, the right hand holds the knife, and the front part of the blade is aimed at the position of the raw material, and the knife moves from the left back to the right front until it stops running when the depth reaches a certain level, and then pushes the knife back, and then repeatedly pushes the oblique knife until the raw material meets the requirements.

(2) Operation essentials: the inclination angle and feed depth of the knife and the pier surface should always be consistent, and the knife distance should be equal.

(3) Adaptation to raw materials: oblique knife pushing is suitable for processing various toughness raw materials, such as kidney, squid, spine, duck and chicken belly, pork belly, etc.

4. Oblique knife drawing

This knife method is similar to the oblique knife pull piece (batch), but the knife does not completely disconnect the raw material when it is running, according to the specifications of the raw material forming, the knife stops when it enters a certain depth, and the oblique knife pattern is cut on the raw material, and it can also be combined and used with other knife methods to process several beautiful and colorful forms, such as wheat ear shape, lantern shape, zigzag shape, etc.

(1) Operation method: the left hand holds the material, the right hand holds the knife, the middle of the blade is aimed at the position of the raw material to be cut, the knife moves from the left back to the right front, and stops running when the depth reaches a certain level, and then the knife is pulled out, and then the oblique knife is repeatedly pulled until the raw material reaches the forming specifications.

(2) Operation essentials: the inclination angle and feed depth of the knife and the pier surface are always consistent, the knife distance is equal, and the knife chamber should be close to the raw material to prevent the raw material from sliding.

(3) Adaptation to raw materials: adapt to the processing of toughness raw materials, such as kidney, loin, net fish, etc.

Learn to cook first to learn morality, if a chef does not have virtue, no one will go to his dishes no matter how good they are fried.

……

After talking to the people in the kitchen about these skills and morals.

Zhou Yu who came out actually received Uncle Lin's WeChat:

Lin Jianhong: Xiao Pleiades behaved well at night!

Zhou: ...... Because of the last party, Zhou Yu agreed to go to his daughter's birthday party, and the birthday party happened to be today.

What are you doing here, Uncle Lin!

You shouldn't be very busy at this time, right?

What the hell is it to behave well?

Your daughter's birthday party is not my blind date.

If you dare to have bad intentions against me, I will flip the table.

Well, you must guard against it and don't give Uncle Lin any chance.

The Lin family's birthday party was in a restaurant 5 kilometers away, and Zhou Yu set off an hour earlier in order to show respect.

The senior management of the hotel is so convenient, there is a back door, a full-time driver is on duty 24 hours a day, Mercedes-Benz, Audi, Maserati, Ferrari, the city's car pick-up and delivery.

Zhou Yu is sitting in a black LSL Saiwei today, driven by a local veteran driver, surnamed He, easy-going personality, very stable, and the kind of person who will ignore road rage patients.

Zhou Yu asked, "Master He, how is this car?"

Master He replied with a smile: "The car is a good car, with a retro appearance and a stable appearance." In the same class and price range, the ultra-high configuration can despise all opponents. It is very high fuel consumption, about 8 at high speed, but 15 comprehensive fuel consumption. ”

Zhou Yu nodded and replied, "It's indeed a bit retro, and it's not suitable for me to drive." ”

……

Lin Jianhong, who was in a suit and leather shoes, stood at the door of the restaurant, with a spring breeze on his face, and he seemed to be a few years younger today.

A slightly more upscale taxi was parked in front of him, and Lin Jianhong looked at it, and it turned out that it was Zhou Yu, who was learning to drive with the driving school.

When he first saw Zhou Yue, Lin Jianhong felt cordial. With the deepening of understanding, Lin Jianhong saw a lot of advantages in Zhou Yu's body.

Young and golden, but calm and low-key, mature and unassuming, he is a good young man, the most important cooking skills are not bad, my daughter will not be hungry in the future.

Lin Jianhong thinks that he sees people very accurately, and he has never made any mistakes in making friends in his life.

Why did you invite Zhou Yu over?

In fact, I want my daughter to have more contact with reliable young people like Zhou Yu, so that she can take the lead in her marriage and career in the future, of course, it would be better if she tied the knot directly.

Lin Jianhong stepped forward, cordially held Zhou Yu's outstretched hand, and said with a smile: "Xiao Yu, thank you for coming to my daughter's birthday banquet." ”

Zhou Yu smiled and said, "Uncle Lin, I'm not late, am I?"

Lin Jianhong shook his head and smiled: "It's not too late, it's not too late, let's go, I'll take you in." ”

Lin Jianhong took Zhou Yu to the banquet hall on the third floor of the restaurant.

Zhou Yu swept slightly, and there were dozens of men, women, and children in the hall, and it seemed that they were either relatives or colleagues of the Lin family.

This kind of banquet is a bit noisy, and the whole hall is noisy.

Zhou Yu didn't show any dissatisfaction, with a light smile on his face, and didn't seem to mind at all.

Fortunately, Lin Jianhong was prepared, and pulled Zhou Yu to a private room not far away: "This room is basically Huahua's classmates, you are all young people, and it is easy to communicate." ”