Hu Yang put aside all the cut vegetables and said to Nicholas Tse: "Cut, I've finished telling you, and then I'll talk to you about chopping, chopping is also called chopping." Pen Fun Pavilion wWw. ｂiquge。 INFO splitting is suitable for raw materials with bones or hard texture, and the raw materials are split with the strength of the upper and lower arms when splitting. There are three types of chopping classes: straight chopping, knife chopping and slapping knife chopping.

1. Straight split. Straight chopping is to aim the knife at the raw material and cut straight downward, before the knife falls, the left hand presses the raw material steadily, and when the knife falls, the left hand should quickly leave the knife drop point to avoid hurting the hand. When splitting, the handle of the knife should be held tightly, and a knife should be split, otherwise, the second knife can not be split on the original knife line, which not only affects the neatness of the shape of the raw materials, but also easily produces some broken bones and minced meat.

2. Split with a knife. With the knife split, the blade can be embedded into the part of the raw material to be split, and the knife and the raw material rise and fall together, this knife method is suitable for a raw material that is not easy to split at a time, and needs to be split several times in a row. When chopping with the knife, the left and right hands should be closely coordinated, the left hand holds the raw materials, the right hand holds the knife, and both hands rise and fall at the same time.

3. Slap the knife and chop. Knife splitting is to put the knife on the part of the raw material that needs to be split, hold the handle with the right hand, and pat it down on the back of the knife with the left hand, and split the raw material under pressure. ”

Hu Yang not only said, but also demonstrated the straight split, knife split, and slap knife split, and Nicholas Tse also imitated it after reading it.

Hu Yang also continued to say to Nicholas Tse: "After cutting and splitting, there will be only one chop left." Chopping is a knife technique in which raw materials are made into a mushroom or minced shape, and are generally suitable for boneless raw materials. It is usually the left and right hands holding the knife at the same time, and the knife is dropped intermittently, so it is also called a platoon chop.

The row chop is to lift the knife can not be too high, the interval between the two knives should be appropriate, the use of wrist strength, repeated row chopping, one after another, rhythmic alternate knife drop, and at the same time the raw materials are turned to make it chop evenly and meticulously. In addition, if necessary, there are also those who use the back of the knife to cut the raw materials into a puree and then chop them with the blade of the knife to make the minced mushroom thinner. ”

After listening to Hu Yang's straight knife technique, Nicholas Xie also asked, "Master, after this straight knife technique, are there any other knife techniques?"

Hu Yang smiled and said: "Of course there is, there are flat knife method, oblique knife method, knife method, etc., this flat knife method in operation, the knife and the cutting board are basically parallel, the blade is fed from the side of the raw material, from another measure, from right to left, a knife method that batches the raw materials. It can be divided into three types: flat knife batch, push knife batch and broach batch.

The oblique knife method is a knife method in which the knife surface is at an angle of less than 90 ° with the cutting board surface, and the blade is at an oblique angle with the raw material. It can be divided into two types: orthogonal batch and reverse oblique batch.

The knife cutting method, also known as the wedge knife and mixed knife method, is to mark the raw materials with various knife lines, but do not cut (batch) the cut. The purpose of cutting is to make the ingredients easy to absorb when cooking, so that the dishes can ripen quickly and keep them crisp and tender in a short period of time. When cutting the knife, according to the nature and use of the raw material, the depth of the knife should be about two-thirds or three-quarters of the raw material under normal circumstances. Usually, the knife is divided into push knife and straight knife. If you're interested, you can learn it, I don't have time to teach you now, otherwise this Chinese food will not be in a hurry, let's cook first. ”

The knife work is basically here today, let Nicholas Tse practice by himself, Populus euphratica is also pouring oil into the pot to prepare for stir-frying, before stir-frying, Populus euphratica is also introduced to Nicholas Tse first: "Stir-fry is a common production method of Chinese cuisine, is the most widely used cooking method in the daily life of Chinese families, the process of stir-frying one or several dishes in the pot, it is mainly based on the oil temperature in the pot as the carrier, the cut dishes are heated and matured in a short period of time with medium fire. Usually put some oil, add condiments, and then put the dishes into the pot, heat and mature in a short time with medium and high heat, and use a special tool "spatula" in the middle to keep turning until the vegetables are fried! The turning process of the spatula is also the process of frying, and the purpose of turning is to make the dishes heated, the condiments and the juice precipitated by various dishes in the stir-frying process are evenly distributed in the whole pot of dishes.

Stir-frying is divided into raw stir-frying, cooked stir-frying, slippery stir-frying, stir-frying, dry stir-frying, grabbing stir-frying, soft stir-frying, etc. The word in front of the word fried is the basic concept of various fried methods. For example, raw stir-frying: the basic feature of raw stir-fry is that the main ingredient, whether vegetable or animal, must be raw, and there is no paste and starching.

The most important part of stir-frying is to master the heat. ”

"Master, then how to master this heat?" Nicholas Tse also asked puzzled, because unlike Western food, Western food can be accurate for a few minutes and seconds many times, so Nicholas Tse doesn't know how to master this heat.

"Heat is the amount of heat and the length of time used in the cooking process of the dish. When cooking, on the one hand, it is necessary to identify the amount of fire from the burning intensity, and on the other hand, it is necessary to grasp the length of maturation time according to the nature of the ingredients. The two are unified in order to make the dishes cook up to the standard. Generally speaking, the size of the use of firepower is determined according to the nature of the raw materials, but it is not absolute. Some dishes require the use of two or more types of heat according to the cooking requirements, such as stewed beef is first high and then low, while dried fish is first low and then medium, and dry roasted fish is first high and then medium, and then low heat. In cooking, it is necessary to pay attention to the relationship between the following factors.

There are many kinds of raw materials in dishes, some are old, some are tender, some are hard, some are soft, and the use of heat in cooking should be determined according to the texture of the raw materials. Soft, tender and brittle raw materials are mostly cooked quickly with high fire, and old, hard and tough raw materials are mostly cooked with low heat for a long time. However, if the texture and characteristics of the ingredients are changed through preliminary processing before cooking, then the use of heat should also be changed. For example, cutting the raw materials finely, removing the oil, blanching, etc., can shorten the cooking time. The amount of raw materials is also related to the size of the heat. The smaller the number, the weaker the firepower, and the shorter the time. The shape of the raw materials is also directly related to the use of heat, generally speaking, the shape of large pieces of raw materials in the cooking, due to the small heating area, it takes a long time to mature, so the fire should not be too hot. The raw materials with small shapes can be matured quickly because of their large heating area.

In cooking, fire conduction is the decisive factor in the qualitative change of cooking ingredients. The conduction mode is carried out in three modes of heat transfer: radiation, conduction, and convection. Heat transfer media are divided into non-medium heat transfer and medium-based heat transfer, such as water, oil, steam, salt, sand heat transfer, etc. These different ways of transferring heat have a direct impact on the use of heat in cooking.

Cooking techniques are closely related to the use of heat. Techniques such as stir-frying, exploding, cooking, and frying are mostly used to quickly produce fire. Techniques such as boiling, stewing, boiling, and simmering are mostly cooked over low heat for a long time. However, depending on the requirements of the dish, the use of heat for each cooking technique is not static. Only by combining various factors in cooking can the heat be used correctly.

However, the general household gas stove can only produce small, medium and large fires, and cannot meet the requirements of strong fires. To use medium and low heat to fry the dishes cooked in a strong fire, first of all, the amount of oil in the pot should be appropriately increased, followed by the heating time should be slightly longer, and then the raw materials should be less at one time, so that a better effect can be achieved. Stir-fry vegetables with Sichuan peppercorns to boost immunity. Hu Yang said a lot, although Nicholas Tse listened to it, but he didn't understand it too much.