Common ways to cut vegetables, a complete list of ways to cut various vegetables

1.Straight cutting: The vast majority of vegetables use the straight cutting method, that is, the knife is cut vertically and neatly.

2.Push and cut: Generally applied to softer foods, such as most meats, the shape of the meat will be out of shape when the knife is cut straight. Push forward and cut the knife neatly.

There are also different ways to cut the texture of meat:

For example, tender and fragile meat should be cut along the lines, and meat with older textures and more tendons should be cut against the lines (that is, the knife and the lines are vertical). There is a sentence that you can memorize: cut beef horizontally, cut chicken vertically, and cut pig diagonally.

3.Push-pull cut:

The cutting method of push-pull cutting is similar to sawing things, and is suitable for cutting particularly hard things, such as frozen beef and kohlrabi; or particularly fragile foods, such as bread and steamed buns.

Vegetables are cut differently and taste different; The knife follows the fibers to cut, and the ingredients can present a crisp texture; If you cut the food at right angles to the fiber, it is a cutting method that pays more attention to the cooking and flavor of the ingredients, so you can consider the advantages and suitability of the ingredients before cooking, and choose the appropriate cutting method. Tools: A kitchen knife and cutting board are required How to cut vegetables Cut into slices This is to cut the knife at a right angle to the fibers of the cylindrical ingredients, and the method is to choose to peel first and then cut the round slices according to the different sizes of the ingredients, or cut the round slices and then peel them.

When white radish is to be used to make oden, this method is used. Cut the fan into half of the "round slices" of the ingredients, which is called "half moon slices", and then cut in half from them is "fan-shaped". This method is suitable for cutting ingredients when the slices are still too large, or when you want to cook them quickly; This is often used to cut carrots in stewed dishes or pork broths.

Dicing Cut the ingredients into cubes the size of dice, called "dicing", the standard size is 1cm cubes, which can highlight the taste of the ingredients; The method is to cut a few 1cm square strips first, and then align all of them at the front end, and cut them every 1cm to easily cut into cubes. Cutting into small pieces "Small cut" refers to cutting ingredients into small pieces, and it is the basic cutting method when making seasoning. For small vegetables such as green onions or lotus, cut the knife at a right angle to the fiber, starting from the edges, which is the cutting method. This method is often used in the chopped green onions of ramen shops.

Cutting bevels Cutting bevels is different from cutting small sections, which is to cut the knife and fiber at an angle. Compared with cutting green onions into oblique slices and cutting cylindrical strips, the advantage is that they are heated quickly and cooked relatively quickly; This method is often used when using green onions as an ingredient in hot pot dishes. Cutting the hob block Rotate the ingredients appropriately on one side and cut diagonally with a knife on the other side to become a hob block.

This method is suitable if you want the ingredients in a stew to fully absorb the flavor and give it a "rolling" feel. Carrots in potato stews are often cut in this way. Shredding When shredding cabbage, this cutting method is often taken; The trick is that the knife does not cut by pressing, but uses the entire blade as if it were sliding. This method is widely used in side dishes and salads, especially leafy vegetables, and is often shredded at narrow intervals starting at the edges.

Mincing This is often the case when adding onions to a burger. The onion can be easily minced by cutting it with a knife first, and then cutting the knife and the incision at a right angle; It is recommended to use a sharp knife to chop the onion, which is quick and less likely to cry. Precautions Pay attention to how the knife and the receiver are not well coordinated, and it is easy to hurt the hand Excerpt from "Picking out good ingredients at a glance" Building Block Culture Shares**** Provide warm tips from China Eat Network:

All rights reserved, **Please indicate the source statement: This article [] and all the recipe production methods, articles, knowledge, and data published in China Eat Network Catering Encyclopedia are for reference only, please verify by yourself before use, and the risks arising therefrom are borne by you. The "Catering Encyclopedia" of China Eat Network is committed to building a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life hacks, and ingredient introductions.

The cutting method of vegetables includes thin slices, dices, fine threads, fine mincing, and straight strips, as follows:

1. How to cut thin slices

Thin slices include potato chips, cucumbers, and carrots. Cut thin slices, which draft should be the first knife to cut out a bevel, and then with the ingredients at a 30-degree angle, each knife is evenly cut down the knife on the vertical cutting board, cut into slices.

2. How to cut into cubes

Dice is commonly used to make fried rice, pizza, and baked rice. To cut into dices, you need to cut out the Jingheng straight bar first, and then cut it into cubes on the basis of the straight bar.

3. Cutting method of filament

Be sure to use your knuckles against the blade when cutting thin wires to avoid injury. Cut the food into thin slices, then staggered the slices, and then move a little distance with each knife to cut the shredded vegetables evenly and finely.

4. How to cut finely

In fact, as long as you cut the bottom on the basis of fine wires, it can be fine and even, and it is not laborious.

5. How to cut straight strips

Straight strips are mostly used in carrots, cucumbers and other foods, and the ingredients need to be cut into long sections first, and then cut thick slices with a straight knife; Yard thick slices and cut into square straight strips.

Vegetables are cut differently and taste different; Cut along the fibers with a knife, and the ingredients can be crispy in a few years; If the fibers are cut at the right angle, this is a cutting method that focuses more on getting the ingredients cooked and flavorful. Before cooking, you can consider the advantages and suitability and choose the right cutting method. Tools:

To cut vegetables, you need to prepare a kitchen knife and how to cut vegetables. This method involves cutting the fibers of a cylindrical food at right angles. Depending on the size of the food, you can choose to peel and then cut into a pancake, or cut it into a pancake before peeling it.

When white radish is used to make oden, it is cut like this. The fan-shaped "cuts the food into round slices", half of which is called "half-moon potato chips", and the other half is called "fan-shaped". This cut is suitable for when the food is too large, or when you want to cook quickly; This cut is often used in potato loin stews or carrots in pork broth.

Ingredients are cut into dice-sized cubes, called "dice", and the standard size is 1cm cubes, which can highlight the flavor of the ingredients; The method is to cut a few 1cm square strips first, and then align all the front ends, cutting every 1cm, so that it can be easily sliced. Small cuts"Small cuts" refer to cutting ingredients into small pieces, which is the basic cutting method when making seasonings. Small vegetables, such as onions or pineapples, are cut at right angles to the fibers in order from the edges, which is the cutting method; This method is often used to cut the green onion in the ramen.

Cutting a bevel slice is not the same as cutting a small piece. This is to cut off the knife and fiber at an oblique angle. Compared to cutting cylindrical strips, cutting onion diagonal slices has the advantage of heating up quickly and cooking faster; This method of cutting is often used when making onions into hot pot dishes.

A roll cut is a roll cut that rotates the food appropriately while cutting it diagonally with a knife. When you want the ingredients of the stew to fully absorb the flavor and present a "rolling" feeling, it is suitable to adopt this cutting method; This method is often used to cut carrots in potato stews. This method is often used when cutting cabbage.

The trick is that instead of pressing to cut, the knife cuts the entire blade like a slide. This cutting method is widely used in side dishes and salads, especially leafy vegetables, and is usually shredded at narrow intervals from the edges. This method is often used to add onions to burgers.

Cut the onion with a knife first, then finely cut the knife and the parting area at right angles so that the onion can be easily chopped; It is recommended to cut the minced onion with a sharp knife, so that it can be eaten quickly and it is not easy to cry.

Various vegetable cutting techniques:

1. Slicing. Do not use a chopping knife to slice, the finished product will be thick and ugly, not thin enough, use a knife to cut correctly, especially when cutting thin slices is better. When slicing, hold the knife in your right hand, visually measure the thickness of the slice, and lower the knife after the knife is slightly oblique.

2. Shredding. Tip: Be sure to cut thin slices before shredding. Take white radish, for example:

1. Similarly, use the fingers of the left hand to slightly bend the back of the knife, and the right hand slightly obliquely cut the white radish into a long slice first, and the long side of the piece must be made to the bottom so that the white radish can stand firmly.

2. After turning the radish pieces, place them on the cutting board at the long slices you just cut, and fix them by hand without sliding. Similarly, use the fingers of the left hand to slightly bend the back of the knife, and hold the knife with the right hand to cut the round section in a slightly oblique manner.

3. Arrange the cut slices into a stack, and then cut the shreds with a knife to finish.

Tips: Bend your fingers against the back of the knife so that you don't cut your fingers.

3. Hob block.

Tips: The body is 6 o'clock, the knife is 5 o'clock, and the tip of the knife is 11 o'clock.

It should be noted that when cutting hob pieces, the left hand must hold the ingredients steadily, and then slowly roll as the right hand holds the kitchen knife to cut the pieces.

Fourth, cut sections. Each section is not more than one inch is better, when cutting the green onion section, it is recommended to remove the tail end of 2 3 green onions and then wash, after placing it on the cutting board, start cutting from the white part of the green onion, press the green onion branch with your fingers and then slowly move forward, and finally cut to the green part.

5. Cut flowers. Tip: Cut each piece into long sections of about 2 inches, so that when cutting flowers, there is room for your hands. Take chives as an example:

1. Arrange the long sections of green onion white and green onion.

2. When starting to chop green onions, because they are finely chopped, it is recommended that novices slow down and do not require fast. The fingers of the left hand are slightly bent against the back of the knife, and the right hand holds the knife and then cuts it into fine pieces in a slightly oblique shape.

Sixth, cut the end. It is recommended to hold the knife in one hand and surround the ingredients with the other hand to avoid it slipping suddenly.

Be careful not to peel the ingredients first, so as not to scatter the juice and crumbs.

Peel and finely chop. When chopping, you can gather the ingredients together, hold it with your left hand, and cut it slowly with your right hand.

If you are not sure, you can cut it into coarse grains first, and then chop them together into fine pieces.

How to cut vegetables:

1. Straight cutting. The knife is required to be vertically downward, the left hand is pressed to stabilize the raw material, the right hand is held to hold the knife, and the knife is cut down one by one. This knife technique is suitable for crispy root vegetables or fresh fruits such as radish, cabbage, potatoes, apples, etc., and is one of the most commonly used knife techniques for cold vegetables.

2. Push and cut. It is suitable for raw materials with loose textures. The tool is required to be vertically downward, and the knife is pushed from back to front when cutting, and the focus is on the rear end of the knife.

Push cutting is mainly used for raw materials that are loose in texture and easy to break or scatter with a straight knife, such as: barbecued pork, cooked eggs, etc.

3. Pull cut. It is suitable for raw materials with strong toughness. When cutting, the knife is perpendicular to the raw material, and the lifting is pulled from front to back, and the focus is on the front end of the knife.

4. Sawing. It is suitable for raw materials with thick and tough textures. If the pulling and pushing knife method is continuous, it can be cut back and forth like a saw.

When sawing raw materials, the requirements are: first, the speed of the knife should be slow, and the force should be small and uniform; Second, the front and rear push-pull knife surfaces should be straight, not inside or outside; Third, when cutting, press the raw material with the left hand steadily, and cannot move, otherwise the size will be uneven; Fourth, use your wrist strength and the middle finger of your left hand to control the shape and thickness of the material.

The sawing knife method is generally used to cut thick, boneless and flexible raw materials or soft raw materials into thin slices, such as slices of mutton shabu.

5. Dry and cut the branches.

It is suitable for cutting raw materials with cartilage and slippery. Focus on the front and back of the knife, hold the handle of the knife with one hand, press the back of the knife with the other hand, and alternately force the two hands to cut off the raw materials.

The guillotine cutting knife method requires: first, the knife should be aimed at the part to be cut, and the raw materials can not be moved, and the knife should be accurate; Second, whether it is pressing or shaking, it should be fast and agile, and the force should be even.

6. Hob cut.

It is a knife method that makes the raw material into a certain shape. Every time you cut one or two knives, the raw materials are rolled once, and you can use this knife method to cut out the shape of comb back block, water chestnut block, scissor knotweed, etc.

Precautions when cutting dishes:

1. The thickness of the cutting raw materials is uniform, and the length is the same. Otherwise, the raw materials are not consistent with raw and cooked.

2. All raw materials that have been processed by the knife reputation hole worker, regardless of silk, strip, ding, block, piece, or segment, must not be connected with the knife.

3. According to the texture of the raw materials, the texture is horizontal and vertical, according to different cooking requirements, different cutting methods are adopted, such as meat raw materials, less tendons, delicate, fragile meat, should be cut along the grain, more tendons, old texture to the top of the line cut, the texture of the general oblique cut.

4. Pay attention to the coordination of the shape of the main and auxiliary materials and the rational utilization of raw materials. Generally, the auxiliary material obeys the main material, that is: wire to wire, sheet to piece, and the shape of the auxiliary material is slightly smaller than the main material.

When using materials, it is necessary to plan carefully, measure the use of materials, and try to achieve large materials, small materials, fine materials, and coarse materials.

1. Bend the five fingers and use the little finger and thumb to fix the dish under the palm of the palm or put the name finger and little finger or four fingers on the dish.

2. The kitchen knife is close to the index finger, and the first or second knuckle of any finger of the middle finger.

3. Slowly move the left hand and the kitchen knife of the right hand is close to the finger joints of the left hand, and pay attention to the thumb difference finger must be bent.

4. Straight knife cutting, also known as jump cutting, is straight up and straight down. Press the ingredients with your left hand and hold the knife with your right hand, and the blade of the knife will rise and fall perpendicular to the cutting board, so that you can cut the ingredients by pushing and cutting, pulling and cutting, sawing and cutting, and cutting the ingredients (cutting back and forth). This cutting method is used for brittle raw materials such as cucumbers, turnips, potatoes, etc.