Now the pot will be turned over, but the turn is not very good, how to practice it now

Hello, it's normal to not be able to catch the pot when practicing. In the past, there were many stir-fried dishes that were turned over by the pot, but now the pot is pulled, which is labor-saving. One of the tricks is not to use much brute force.

The main thing is that the pot and the spoon are just right, the pot is pulled back and the spoon is pushed forward, of course, the pot is not pulled straight back, and there is a downward action while pulling.

With more practice, you can fry beans.

Raw stir-frying, also known as fire-side stir-frying, is based on raw materials that do not hang paste. First, put the main ingredients in a pot of boiling oil and stir-fry until it is until.

Five, six mature, and then put in the ingredients, the ingredients are easy to cook can be delayed, not easy to cook and the main ingredients together, and then add seasoning, quickly turn over a few times, break the birth is good. Stir-fried shredded pork pulled.

Ingredients: 500 grams of lean pork. 10 grams of coriander, 1 egg, 10 grams of fungus, 15 grams of shallots, 20 grams of cucumber. 10 grams of refined salt, 20 grams of sesame oil, 25 grams of sesame paste, 15 grams of vinegar, 15 grams of garlic, 25 grams of peanut oil, 10 grams of soy sauce.

How to stir-fry shredded pork peel:

1. Wash and cut the lean pork into thin strips, wash and cut the shallots into shreds, dismantle and wash the coriander stalks and cut them into centimeter-long segments, and cut the cucumbers, egg skins and fungus into shreds.

2. Put peanut oil in the wok, burn it over medium heat until it is hot (about 125), put in the shredded meat and fry until it is half cooked, add soy sauce and shallots and stir-fry, add refined salt and coriander to fry, pour sesame oil and stir evenly, divide into two small plates, mix the wet starch into a thin paste, add refined salt to dissolve, pull into 2 powder skins in a pot of boiling water, soak them in water, take them out and cut them into strips 1 cm wide and 5 cm long, put them on the plate and put them in the right place, and put the cucumber shreds, fungus shreds, and egg skin shreds in order on the powder skin to form a pattern of flowers.

3. Add refined salt to the sesame paste, mix it with cold boiled water to form a paste, use soy sauce, vinegar, garlic paste and sesame oil to make a juice, and pour it on the flour skin. Serve it with fried shredded pork.

Forward flip action: first shake the frying spoon in the clockwise direction to rotate the raw materials, and then send it forward, raise it upward, let the raw materials come out of the frying spoon from the right front, and at the same time rise, use the leading edge of the frying spoon to hook inward, so that the raw materials from the spoon are flipped to the middle of the spoon, and the raw materials are connected to the frying spoon according to the speed and position of the raw materials falling. To put it simply, it is to push, pull, send, and lift these actions in place and cooperate well.

Turning the spoon is a technology that turns the raw materials 180° in the spoon, and its specific action requirements have three points:

First, make reasonable use of wrist strength and arm strength to turn the whole dish over. When turning the spoon, the wrist strength and arm strength should be well matched, and the specific strength should be flexibly mastered according to the weight of the spoon and the amount of the dish. If the force is too small, the dish will not be able to be turned over, and if the force is too large, the dish will be easy to turn over.

Second, compared with the usual spoon-turning action of small frying and stir-frying, the large spoon has a larger range of action and greater strength, but the number of spoon turns is less. This is because when making small fried and stir-fried dishes with a strong fire, turning the spoon quickly and frequently in small increments can make the raw materials suffer from intense heat without simmering, and reduce the loss of moisture inside the raw materials; When using medium and low heat to make grilled dishes, because the temperature in the spoon is not high and there is soup, it is not easy to cook, and the use of a large spoon can not only keep the raw materials neat and complete, but also reduce the number of spoons and save physical strength.

Third, the technical difficulty of the large spoon is relatively large, and the dishes must remain in their original shape after the spoon is turned and not scattered, that is, whether it is a dish without soup (such as yellow cabbage) or a dish with soup (such as shark fin), what is it like before turning the spoon, what should be after turning the spoon, so the action of turning the spoon should be done at one time, and the spoon should be turned decisively, and you can't hesitate.

The technique of turning the pot is quite complex, with a complete set of coherent action steps, some chefs turn the pot, just like an acrobatic performance, the pot is lifted up, and the colorful pieces of vegetables draw a graceful arc in the air, and then fall into the pot in turn. This set of "stir-frying" skills is not possible with Western-style frying pans, and it can be called a unique skill of Chinese chefs.

Turning the pot is divided into front turning, back turning and side turning, etc., many people think that the chef has a unique style when turning the pot, but turning the pot and out of the pot is very hard, to lift the 16-inch special wok in the hotel with one hand, holding several kilograms of sand, the average person has to continue to stir-fry for more than one or two hours a day, at least one to three months to master the basic stir-fry and out of the pot skills.

1. Hold the handle of the pot with the thumb of the left hand, and hold the pot with the other four fingers; 2. Take the convex round bottom of the bottom of the pot as the center of the circle, and the edge of the stove on the side of the body as the axis, push and pull back and forth; 3. When you have nothing to do, make some sand or soybeans and turn them in the pot by yourself, use a spoon to turn them around, combine the two, pay attention to the frequency between them, practice makes perfect. Practicing turning the pot well is a long-term process that requires continuous effort to complete.

Reach forward first, tilting the end of the pot downward. Then turn upwards towards yourself in an arc.

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 hot hands, and the second is to reduce the friction between the hand and the pot!

2. The skills 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!

This is a skilled job, first of all, you must have enough wrist strength, not just use the strength of your hands and arms, practice turning sand, I believe it will help you!

2.Take the convex round bottom of the bottom of the pot as the center of the circle, and the edge of the stove on the side of the body as the axis, push and pull back and forth;

3.When you have nothing to do, make some sand or soybeans and turn them in the pot by yourself, use a spoon to turn them over, combine the two, pay attention to the frequency between them, practice makes perfect. Practicing turning the pot well is a long-term process that requires us to practice continuously.

Turning the pot should be practiced often, and the heavier the better. Generally, you hold the pot in your left hand and a spoon in your right hand. Pull the pot back first, then send it forward, and quickly pull the pot back when it reaches the position of the stove.

Press down on the handle with your left hand and push the spoon forward against the bottom of the pot so that the dish flips. <

1. Turning the pot should be practiced frequently, and the heavier the better.

2. Generally, you hold the pot in your left hand and a spoon in your right hand.

3. Pull the pot back first, and then send it forward, and quickly pull the pot back when it reaches the position of the stove.

4. Press down the handle of the pot with your left hand, and push the spoon in your right hand forward against the bottom of the pot, so that the dish will flip.

Mainly use small spoon, small spoon is a common spoon turning method, mainly suitable for small quantity, short heating time, loose and easy to mature dishes.

The specific method of lifting the rock with a small flip spoon:

1. Hold the spoon handle or pot ear in the left hand, use the edge of the stove as the fulcrum, and the spoon leans forward slightly to send the raw materials to the front half of the spoon, and quickly pulls it back to a certain position;

2. Gently pull and press down to flip the raw materials in the spoon;

3. Deliver the raw materials to the first half of the spoon and then pull it back and turn it over, so that the spoon is not away from the fire, agile and fast, and turns freely, so that the cooked dishes meet the quality requirements.

Turning a pot is a cooking skill that requires skill and experience, but with a bit of practice and skill, you can quickly learn to turn the pot. Here are some suggestions:

1.Prepare all the ingredients: Before you start cooking, make sure you have all the ingredients and cooking utensils you need. This can help you focus on turning the pan instead of looking for ingredients.

2.Use the right pan: Use a pan so that the food is evenly distributed over the bottom of the pan, making it easier to flip.

3.Control the heat: The control of the heat is very important because if the fire is too big, the food will burn quickly, and if the fire is too small, the food will cook badly. It is recommended to turn down the heat before turning the pan and then turn up the heat when the food is cooked.

4.Tip: Tilt the pan 45 degrees and shake the pan upwards vigorously to make the food slide off the bottom of the pan, then throw the pan upwards to flip the food.

5.Practice: Turning a pot requires experience and skill, so practice more. You can start with simple ingredients and small portions, and gradually increase the difficulty and portion size.

Remember, turning the pot takes some patience and practice, so don't give up, practice a lot, and you'll learn it quickly.

Everything needs a process, hard-working, hard-working, and mastering skills.

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.

Usually put a little oil, add condiments, and then put the dish into the pot, heat and mature in a short time with medium high heat, and use a special tool "spatula" in the middle to keep turning until the dish is 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 evenly distributed in the whole pot. Stuffed fish in white sauce.

Ingredients: 750 grams of yellow croaker. 30 grams of pork fat and lean meat, 20 grams of net winter bamboo shoots, 15 grams of ham, and 15 grams of green beans. 10 grams of minced ginger, 25 grams of egg white, 5 grams of refined salt, 5 grams of sesame oil, 150 grams of clear soup. 15 grams of Shao wine, 60 grams of wet starch.

How to make stuffed fish in white sauce:

1. Remove the gills and internal organs of the yellow croaker, scrape off the scales and rinse well. On both sides of the fish, the two sides of the fish are split into oblique blades (the meat does not leave the bone) by drawing the knife against the backbone, and about 7 pieces are split on each side.

2. Cut the middle of the lower jaw and pectoral fin of the fish head (the belly of the fish is not cut), break the two gill shells to both sides, and pat it on the top of the fish head with a knife to make the fish head off. Chop the pork into a puree and put it in a bowl, add minced green onions, minced ginger, egg white, refined salt, and sesame oil and stir into filling) ham and winter bamboo shoots are cut into elephant eye slices with a length of 3 cm and a thickness of cm.

3. Spread the meat filling on the fish fillet, roll it into a roll in the direction of splitting one by one, swing the fish belly down into the large fish plate (the fish rolls on both sides are close to the fish backbone on both sides), press a green bean on the top of each fish roll, and steam it for about 15 minutes in the cage to cook and take it out.

4. Decant the original fish soup into the wok. Add clear soup, Shao wine, refined salt, winter bamboo shoots, ham slices to boil, skim off the foam, thicken with wet starch, pour chicken fat on the fish.

Turning the pot is the basic skill of the chef, the initial practice of turning the pot must first learn how to hold the pot, and then strengthen the strength of the hands, when practicing small flips and large flips, you can add a little sand, small stones can also be replaced with corn kernels and wheat grains, and more practice on the basis of mastering the skills.

Watch more, practice more.