How to practice how to do a good job of flipping the pot How to flip the pot for novices

Put sand and gravel the size of rice grains in the pot, every day, practice hand strength, if you want to turn the pot well, you must have strength in your hands, as for the direction, the longer the time, the more skilled you will be! The pot is used with ingenuity, one is used when stir-frying dishes, it needs to be coordinated with the hand spoon, the pot pulls the hand spoon back and pushes it outward, and the other is used when the dish is not dispersed, first rotate the dish and then push it into the air along the direction of the rotation of the dish, and then drag the dish back slowly after the dish is pushed out, and the whole action should be gradual. This is a very technical kung fu that does not have a quick method, and mainly relies on understanding and long hours of practice.

The pot should be sent forward, and then quickly moved back, the inner edge should be lower, and the outer edge should be higher. It's best to use sand for beginners, and if you don't have it, use some other particulate matter. You need to use wrist strength to shake the pot, and you can use dumbbells to practice.

The pot turning technique is to use small particles (peanuts, dried peas, soybeans) to put them in the pot, from bottom to top, back to front to do arc movement. If you don't fall out of the pot, you're basically successful.

Practice with mud and sand, half an hour a day, two or three days, and then master the problem of fire.

If you really can't do it, you will pull it first, and slowly you will get closer according to the standardization.

Don't ** first, don't waste your anger when you practice, practice more to train your left wrist, and then turn down the right spoon while pushing, in short, practice more.

You can put some sand in the pot and practice more repeatedly.

Turning the pot, also known as throwing the pot, is the basic skill of every chef to enter the industry, how to practice, first of all, you have to be interested in Ah Hey, the strength is not enough to practice, and the recruits have to train for three months when they enlist in the army. You can't fish for three days and dry the net for two days. Persist in practicing for a period of time, master the correct method, briefly talk about how to practice turning the pot, hold the pot handle with the left hand, push forward and pull back at the same time with the help of inertia, hold the pot handle with the left hand, push and pull this action, plus the action of bumping the material, all in one go, practice more, and slowly learn, only with more practice, you will generally learn quickly.

The big arm with the small arm, with the back edge of the stove ring as the fulcrum, one send and one pull, one send and one pull, and at the same time block the dishes with a hand spoon, it takes a period of practice to practice, this is a small turning pot, and it is also the most commonly used! A big flip requires a certain amount of arm strength, as well as a side rollover, so it's good to practice more. Single-handle pots are relatively easy, amphorae are the hardest.

To turn the pot, you must understand the fulcrum between the pot and the edge of the stove; the size of the velocity and the parabola; The position of the pot ear and the control between the wrist and the joint. To practice turning the pot, you must understand the essentials. Stir-frying, not moving bricks and cement, using dead strength.

Generally, the fire in the restaurant is very big and urgent, and it is too late to turn it slowly with a shovel. Turning the pan looks pretty fancy, it seems to be quite difficult. In fact, it is not a difficult technical job.

It's just a skilled job, as long as you practice more, practice makes perfect! It won't take long to get the hang of it. Train your arm strength well, build a stove, buy a throwing pot and find some sand to practice turning over, practice to a little grasp and then practice in kind, can practice to throw the fried things high, can be connected to the pot is basically OK, and then slowly master the skills in practice can be said to be out of the teacher.

Today's chefs basically stir-fry the dish in a stir-frying pan, which means that the dish can be turned in a circle in the pot, left and right, or back and forth. The principle is the same as throwing a pot, but because it has a stove against the bottom of the pot, it can save a lot of effort. So the current chef is also a chef after half a year of study.

and other technologies that meet quality requirements. The depth of the spoon turning technique can only directly affect the quality of the dish. The stir-fry spoon is placed on the fire, and the ingredients are put into the stir-fry spoon, and the raw materials change from raw to cooked in an instant, and a little carelessness will make mistakes.

Therefore, turning the spoon is crucial to the quality of the dish.

The key to the pot turning action is wrist strength, hold the pot handle with one hand, and lift it up while feeding the pot, and the dishes in the pot will turn over from the pot. A skilled chef can use the strength of his wrists and arms to complete the pot with one hand. Follow these essentials and practice more often.

I think you can put something in the pot, and then don't **, learn to slowly turn it a few times, and you will become very proficient, so don't rush to take it slowly.

Practice for a long time, and when you practice for a long time, you can master the technique of flipping the pot.

If you don't know anything about it, you might as well go to a professional cooking school to learn it, and you have no one to guide you and no facilities at home. Learning to turn the pot requires certain technical guidance and systematic learning.

The action is as follows:

1. When turning the pot, hold the towel with your index finger and middle finger and hold it steadily, and then hold it.

2. Use four fingers other than the thumb to support the pot body at the bottom, and then pull the pot ears to move back and forth, the correct pot shaking gesture, hold the position of the pot ears and the edge of the pot, and use the four fingers outside the thumb to support the back of the pot at the bottom, so that the food will be thrown forward when pulling (only take the whole pot away from the stove when thickening or serving, and the volley pot should be completed within 1-2 minutes, otherwise it is easy to be injured).

Turning the pot is to hold the pot handle in your hand, lift it up, and make the pot handle down, forming an italic shape. Be careful and stay safe.

The handle is slightly lower on the ears or handles to allow the ingredients to slide forward naturally. Then push the spoon forward, and then pull it back sharply, and the raw materials in the pot are thrown out of the spoon and slide backwards under the action of inertia, so that the raw materials are turned over. When turning the pot, the right hand needs to cooperate, the right hand holds the spoon close to the bottom of the spoon and pushes the back end of the raw materials forward, so that the raw materials are thrown up, and then fall into the Lumu pot.

1. The handle of the spoon ear or the part of the handle is slightly lower, so that the raw materials naturally slide forward.

2. Push the spoon forward, and then pull it back, and the raw materials in the pot will slide backwards under the action of inertia, so that the raw materials will turn over.

3. When turning the pot, the right hand needs to cooperate, hold the spoon with the right hand and push the bottom surface of the spoon to push the back end of the raw materials forward, so that the raw materials are thrown up, and then fall into the pot.

Turning the pot is not to use your wrist to scream with the pot, but a bit of a "pushing" the pot, first let the dish move in the pot, and then use the force to make the dish swing higher and higher like a swing, and finally throw the dish vertically, and then catch it with the pot. The whole process of turning the pot down the pot only plays the role of a swing "push", so it has little to do with the strength of the wrist, and the pot can be reversed if it can be "ended" normally. Apprentices need to use a rag to practice the pot, mainly to practice wrist strength, first practice the sand, almost practice water to fry cabbage, can not splash outside, you can practice oil stir-frying.

Turn the pot forward, use the front section of the pot to lift it up, and the moment it comes up, it will be ** to prevent the dish from flying out. This skill is only needed for restaurant stir-frying, because the fire of the restaurant stove is very strong, and if the dish is slowly fried with a shovel like a home stir-fry, it will be easy to paste. For example, the meat slices are fried in hot oil first, scooped up, and then added ingredients back to the pot and put on the plate a few times, not fried with raw meat slices.

The fire power of the family stove is not strong enough, and almost no one uses the restaurant method to fry first and then return to the pot, but to fry the raw material directly, so there is no need to use the technique of turning the pot. Precautions: 1. The fire at home is not as big as the hotel, so it is less turbulent, and it is necessary to bump two or three times.

2. The purpose of turning the pot is to quickly turn the ingredients in a high heat state, not to look good. 3. Wrought iron pan is generally used for stir-frying, the pot is thin and conducts heat quickly, but the problem is that the oil smoke is large and easy to paste the pot, so it should be upside down, but it also has the aroma of stir-frying. 4. Try to make the wok hot at home, and then have fewer ingredients, barely able to stir-fry.

1. The posture of holding the pot must be correct, and the folding method of the hand cloth is also very knowledgeable, in general, the hand cloth has two functions, the first is to prevent the pot from overheating and burning the hands, and the second is to reduce the friction between the hands and the pot.

2. The skill of turning the pot, the Cantonese chef's turning the pot should be the most beautiful, the range of action is small (labor-saving), the frequency is fast (so that the dish is evenly heated), generally speaking, the pot does not leave the stove, the pot slides on the side of the stove, and the effect of turning the dish is achieved through the wrist.

To put it simply, it is to push, pull, send, and lift these actions in place and cooperate well.

First break down the process of turning the pot, find the key points in the process, and practice these key points after finding them. When you master these key points, you will have mastered the turning of the pot.