How to cut vegetables well

The cutting method is the most fundamental knife method in the cutting of dishes. Cutting is a method in which the blade of the knife is perpendicular to the raw material and the raw material is fed rhythmically, so that the raw material is evenly disconnected. In the cutting of prepared dishes, according to the nature of the raw materials and cooking requirements, it can be divided into six methods: straight cutting, pushing cutting, pulling cutting, sawing, guillotine cutting, and rolling cutting.

It mainly explains straight cutting and rolling cutting. (l) Straight cutting Generally, the left hand is pressed to stabilize the raw materials, and the right hand is operated. When cutting, the knife hangs downward, neither pushes outward nor pulls inward, and cuts straight down one by one.

Straight cut requirements: first, the left and right hands should cooperate rhythmically; Second, the knuckle of the left hand should move backwards against the blade, and the same distance should be maintained when moving, not fast and slow, wide and narrow, so that the shape of the cut raw material is uniform and neat; Third, the right hand should use wrist strength, and the knife should be vertical, not inside and outside; Fourth, when the right hand is operating, the left hand should be pressed to stabilize the raw materials. The straight knife cutting method is adopted, and crisp raw materials are generally used, such as:

Green bamboo shoots, fresh lotus roots, radish, cucumbers, cabbage, potatoes, etc. (2) Rolling cutting The rolling knife method is to press the raw material with the left hand, and the knife with the right hand is constantly cut down, and the raw material is rolled once for each cut. Depending on the posture and speed at which the ingredients are rolling, the cutting is decided into slices or chunks.

The general situation is to roll fast, cut slowly, and cut out pieces; Roll slowly, cut quickly, and cut out slices. This rolling cutting method can cut out a variety of blocks and slices, such as: hob blocks, water chestnut blocks, comb blocks, etc.

The requirements of the hob cutting method are: the slope of the raw material should be moderately mastered by the left hand, and the right hand should be followed by the rolling of the raw material to master a certain slope to cut down, so as to keep the size and thickness uniform. The hob cutting method is mostly used for round or oval crisp vegetable raw materials, such as:

Radish, green bamboo shoots, cucumbers, coconut white, etc. When cutting dishes, you should also pay attention to: First, 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. Second, all raw materials that have been processed by knife work, regardless of wire, strip, ding, block, slice, and section, must not be connected to the knife. Third, according to the texture of the raw materials is old and tender, the lines are 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 to oblique cut.

Fourth, pay attention to the coordination of the shape of the main and auxiliary materials and the rational use 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.

Of course, it is necessary to cut more and operate more, and when you are slicing, the knife should be stable and straight, not dangling, and the left hand should also be pressed steadily. Don't keep slipping the dish off, so that you can shred it much more evenly, and you can try it when you have time.

It is best to cut it into sections, not too long, generally 5 cm is good.

1 Straight cut.

The operation method is: press the raw material with the left hand, hold the knife with the right hand, cut straight down with a knife, the force point is covered with the blade, and the front and rear strength are consistent. After the straight cutting technique is proficient, it is quickly accelerated to form a "jump cut".

Straight cut requirements: First, the left and right hands must have rhythmic coordination. The left corpse is pressed to stabilize the raw materials, and constantly moves back according to the thickness, length, and shape of the raw materials of each knife.

Hold the knife in your right hand, use your wrist strength, and follow the movement of your left hand, followed by a knife that goes straight down one by one, moving the same distance. Second, the knife is vertical, and the knife edge is not deviated. The knife is not straight, which not only affects the neatness and beauty of the raw materials, but also easily cuts the sawdust of the vegetable pier, so that the sawdust is mixed into the raw materials and affects the quality of the dish.

The straight cutting knife method is widely used and is generally used to process boneless and brittle raw materials, such as tender fresh bamboo shoots, coconut white, potatoes, etc.

2. Push and cut is a kind of knife technique of straight knife method.

The operation method is: the cutting edge is pushed forward from the back, the force point is at the back end of the knife, and the knife cannot be pushed to the end and will not be pulled back, cutting off the raw materials. When pushing and cutting, there should be a rhythmic coordination in the right hand, press the raw material firmly in the hand, and push forward with the knife in the right hand to apply wrist strength.

The knife method is generally used to process raw materials with small shapes. Some raw materials have a loose texture and are easy to break or spread apart with straight cutting; Some raw materials have strong toughness, and it is not easy to cut straight cutting, and it is not easy to cut neatly, so the use of push cutting method can adapt to the characteristics of these raw materials. For example, cooked fatty meat, shredded meat, shredded tofu, 100 pages, etc., are suitable for pushing and cutting.

3 Pull-up. The pulling knife technique is suitable for boneless animal raw materials with strong toughness, because there are more tendons in the toughness of the raw materials, it is not easy to cut off with straight cutting or pushing cutting method, so it is treated with pulling and cutting knife technology. When this kind of knife technique is done, the knife is aimed at the raw material to be cut from the left front to the right rear draw, so it is called "pulling and cutting".

4 Sawing. Sawing is a combined knife technique of push-pull cutting that is used to cut thick and tough raw materials. Generally, it is to cut large slices, and the knife transportation method is to use less force when cutting materials, slow to drop the knife, and the knife technique of pushing and pulling is the same, such as sawing, so it is called "sawing". Such as cutting white meat slices, shabu mutton slices.

Slices of bread and other products are cut with a sawing knife.

5 Guillotine. The guillotine knife technique is a knife technique that imitates the work of the guillotine, and is specially used to change the knife technique of cutting shelled raw materials. There are two methods, one is to hold the handle of the knife with the right hand, hold the front end of the back of the knife with the left hand, first press the tip of the knife at the part of the object to be cut, do not make the knife slide, and then press the handle down with the right hand to cut off the cut object; Another kind of guillotine cutting is to press the knife on the part of the raw material to be cut, hold the handle with the right hand, press the front end of the back of the knife with the left hand, and press down with both hands at the same time or alternately to cut off the object, so it is called "guillotine cutting".

6 Roll cut. When changing the small and crisp round or oval vegetable raw material block, the raw material must be cut and rolled at the same time, so it is called "rolling material cutting".

What to cut? If it's a cucumber or something like that, if you want to slice it, it's best to cut it in half and then cut it diagonally, and if it's shredded, slice the whole piece and then shred it.

Depending on the color and appearance of the dish, you can cut out different colors, and then match it with green leaves, which is very beautiful and increases your appetite!

To be sharp, the knife must be sharp, and the knife must be fast.