What is it like to stir fry with a spoon? Is it better to stir fry with a spoon or a spatula?

Spoon stir-fry is easy to stir-fry, especially the wok used in the restaurant, which is deeper than the family use, and the bottom of the pot is more curved, and the use of the wok will make the stir-fry pan smoother.

My dad is a chef and has always used a sauté spoon for cooking, so I also like to cook with a sauté spoon, and I feel quite convenient. To illustrate with fried rice, if you are using a stir-fry spoon, you can easily use the back of the stir-fry spoon to press (knock) the rice in the pot; In contrast, if you use a shovel, you have to keep poking to achieve the effect.

For example, if a dish needs to be freshened by adding oyster sauce, the chef will use the edge of the spoon to take the oyster sauce, instead of holding the bottle of oyster sauce and pouring it directly into the pot.

Not bad, you can bring a lot of dishes to stir-fry, and the soup and vegetable juice are very convenient when the dishes are served, and it is really expensive when the spatula at home has vegetable juice.

It is convenient to serve the dish, in the last link of making the dish, it is to put the finished dish into the utensils, the spatula is not competent, the best and fastest tool is the spoon, whether it is soup or other kinds of dishes can be served with a spoon.

I use a spoon for stir-frying because I can't put the condiments directly into the pot, which will lead to the inability to control the amount of various condiments and make mistakes. Placing the spice in a spoon and then in the pot will avoid this mistake and thus guarantee the quality of the dish.

It's convenient! Although I didn't get used to it at first, after using it for a while, I found that it was much more comfortable than changing tools frequently.

The last time I was cooking and stir-frying, I suddenly thought that it would be nice if there was a round spoon at home, because the round spoon is really convenient! It is convenient to take between seasonings, just dig it with a spoon with sugar, salt, and then pour soy sauce and vinegar into the spoon to know how much you have poured.

It's okay, the main thing is that I can flip the spoon, so I don't need a spatula to stir-fry the ingredients evenly. If there is no special need, it is better to stir-fry with a spatula.

I usually use a soup spoon for cooking, and I don't think chefs use a spatula to cook, right? The soup spoon can be used to make stir-fried dishes, fried dishes, and soup dishes, which can be described as an all-round tool.

First of all, both the spoon and the shovel have their own benefits.

The frying spoon is better, it is more convenient to take the seasoning, water, soup, easy to grasp the amount of seasoning, easy to turn the pot.

If you fry fish or dumplings, you can't use a spoon, you have to use a spatula, and housewives who cook a lot will know that.

If you want to stir-fry, of course, it is better to use a spatula, because if you use a shovel, the food will taste more delicious, so it is recommended that you use a spatula.

In my experience, stir-frying is more convenient and better with a shovel, and the shovel is more evenly turned!

It is better to use a shovel for stir-frying, and restaurants generally choose spoons.

Of course, it is good to use a shovel for stir-frying.

Different dishes and pots should be used in different stir-fry utensils.

Because the spoon will be very quick to fry vegetables, it is very convenient to use a spoon to save time, and many people like to use a spoon to fry vegetables.

It's because if you use a spoon, you can scoop a lot of spices, and you can taste the taste and whether it's cooked or not.

It is very convenient to stir-fry with a spoon, you can dig a lot of spices with a spoon, which can save time and quickly fry vegetables.

Because the spoon is very convenient, you can control the amount of condiments, and the speed of serving is very fast.

Chefs use spoons to stir-fry dishes to facilitate the addition of oil, salt, monosodium glutamate and other seasonings, as well as to facilitate the preparation of finished dishes.

It depends on what you do, what should you figure out? Let's get it again, soybean rain rape oil, compared with Kang, it is very healthy to eat and live.

Because it is very convenient to use a spoon for stir-frying, the speed of stir-frying will become faster, and you can dig a lot of spices with a spoon, and it is very convenient to use a spatula for stir-frying at home.

Because the chef is very professional, he can turn the spoon and use the spoon to take the ingredients, which will be very convenient and can grasp the amount of ingredients.

Because the chef can also fry very well with a spoon, and it can be served directly with a spoon when the dish is served, which is more convenient and does not need to be replaced.

The tool used for stir-frying is called a spatula, which is used to turn over the raw materials when stir-frying, and a tool for stir-frying, stirring rice, and shoveling pots and pans when cooking. It is generally made of wrought iron, stainless steel, and aluminum. Some are large and some are small, the ones used for cooking rice are larger, and there are long handles for washing; Smaller ones for stir-frying.

The origin of stir-fry and the popularization of metal cookware is closely related, there are bronze cookware unearthed in the Bronze Age of China, but because of its **, it is obvious that it is impossible to be popularized, the invention of China's unique cast iron, in the Warring States Period popularized agricultural tools, and then gradually expanded to cookware. In the Western Han Dynasty's theory of salt and iron, there have been records of selling leek eggs in inns. The subsequent Northern and Southern Dynasties period of the "Qi Min Yaoshu" recorded in detail the hype process of stir-frying.

In a family, the spoon is generally only used to hold soup or porridge food, and the spatula has always been used for stir-frying, because housewives stir-fry a few will turn the spoon, and some dishes are easy to paste the bottom of the pot if they are not stir-fried, and the spatula can solve this problem is not that the chef does not use a shovel, but what tools are used when making dishes. It's just that a spoonful will be used a little more, because it needs to save time and use some techniques wisely. There is no such thing as getting used to it and what to use, some because the chef uses his left hand to shake the pot up and down to make the dishes in the pot tumble, and the family stir-fry is to hold the spatula in the right hand to shovel the dishes in the pot, so the chef does not use a spatula, and the spoon is held by the chef's right hand to pick oil, salt, sauce and vinegar and test the taste.

<>We all know that cooking in restaurants and restaurants is large, and what we pay attention to is efficiency. Not only should the taste be good, but the speed should definitely not be slow. That's where the difference between a spoon and a shovel comes in.

The chef holds a spoon, scoops some salt in this bowl, adds some monosodium glutamate in that bowl, and most of the stir-fry dishes are single-handled single-ear stir-fry spoons, in order to heat the dishes evenly, subvert the dishes up and down, scoop all kinds of spices to add, taste the taste of the dishes, these use a shovel is very benzene digging, and the spoon is much more convenient. In addition, after the dish is fried, it is put out of the pot and served on a plateIt is also very convenient to scoop solid condiments such as salt, sugar, monosodium glutamate, chicken essence, Sichuan pepper, and big ingredients with a spoon, while it is easy to spill with a shovel and the amount is inaccurate. It should be noted here that when scooping salt, sugar, chicken essence, monosodium glutamate, etc., the back of the spoon will stick, so the spoon.

It is also the habit of the chef to stir-fry with a spoon, the chef uses a lot of seasonings to stir-fry, there are pepper water, ginger water, garlic water, soy sauce, vinegar and so on, it is very convenient to dig with a spoon, some chefs use a spoon to dig the seasoning and knock on the pot gang, after a long time, the nickname is called egg fried rice as an example, after the egg liquid is in the pot, the chef will use the stir-fry spoon to keep turning in circles to fry the egg liquid. Since the bottom of the spoon is round, the contact area with the wall of the pot is small, which is convenient for quick sliding, and the scrambled eggs are relatively even.

Mainly because in the process of stir-frying, you need to use monosodium glutamate, seasonings, soy sauce and other things, it is more convenient to use a spoon, you don't need to use a shovel at once, it is too wasteful of time, and it is more convenient to use a spoon to test the taste.

Because the spoon is better to grasp, and the spoon stir-fry is very convenient. It is also very convenient when scooping the soup.

The amount of stir-fried food in the restaurant outside is sometimes very large, and it is impossible to dig up the condiments with a small spoon spoon and spoonful by spoon like at home, and it is very convenient to add water with a large spoon.

Stir-frying and cooking is a craft that each of us knows. It is with this craft that we are able to eat delicious meals and maintain good health while enjoying delicious food.

But it's not just us in the kitchen at home who cook. ......The chef of the restaurant is a professional who is more professional in cooking and cooking. ......The more skilled they are, the better the food they make.

When we compare the state of restaurant chefs when they are cooking, we will see that the tools they use are different from when we cook at home. ......When we cook at home, we generally use a spatula to cook and some use spoons. ......On the other hand, restaurant chefs basically use spoons to cook.

The reasons for this, specifically analyzed, include the following aspects:

1. It is more convenient to flip the spoon.

The chef in the restaurant uses a spoon that is larger and more deeply dented than the one we use at home.

Such a large spoon not only requires a lot of strength when turning the spoon, but also needs to use suitable tools to assist. ......The spatula doesn't quite fit, the spoon just right.

The curvature of the spoon is more compatible with the large spoon used in the restaurant, so it is more convenient to use the spoon to assist in stir-frying?

2. It is more convenient to serve vegetables.

Restaurant chefs cook more than they do at home.

Therefore, when the dish is ready, it needs more handy tools to serve the dish.

If you use a spatula, pulling the vegetables onto the plate requires multiple operations to complete. ......And with a spoon, a few simple operations can make the dish ready, which is faster.

3. The tool is unified, and the feel is easier to control.

We stir-fry at home, and we use various tools in turn. However, it is not easy to form a uniform feel.

For restaurant chefs, the feel of cooking is very important, which is related to the taste of the cooked food. ......Therefore, by using the spoon uniformly, you can get a better feel and make your own dishes more delicious.

4. It is more convenient to take the seasoning.

When we cook at home, there are small spoons in the boxes of seasonings for easy access.

However, when the restaurant chef cooks the food, in order to get it ready as soon as possible and not lose time, it is too late to use those small spoons. ......Therefore, it is very important to use the spoon in your hand to assist in turning the spoon and the spoon that can hold the dish to take the seasoning, which is not convenient and fast, and you can accurately control the amount of consumption, which is very important for making more delicious dishes.

That's why restaurant chefs use spoons to stir-fry.

Speaking of kitchen utensils, every family must have everything, knives, soup spoons, colanders, spatulas and other necessary tools for stir-frying, especially spatula, almost every dish needs to use it, but have you noticed that the chefs in the restaurant never use spatula, they seem to use the same soup spoon for thousands of years, so why do chefs only use soup spoons for stir-frying? These 4 "industry secrets" are generally unknown to outsiders.

I believe that people who often stir-fry know that the spatula is the best tool to use when stir-frying, it can easily stir-fry the dishes, without the spatula it will be a lot of effort, and the soup spoon used by the chefs is not flat, can not stir-fry the dishes, and it is almost the same to use the soup spoon to boil the soup, so why do the chefs put a professional spatula and use the soup spoon to stir-fry? There are 4 reasons for this.

1. Because the restaurant uses a large iron pot, which is very heavy, and it is impossible to hold the iron pot upside down without a particularly strong force, so the chefs can only use a soup spoon to turn the dishes.

2. The seasoning in the chef's stir-fry is different from the seasoning we put in the stir-fry at home, for example, the seasoning in our home is placed in a small box, and the stir-fry at home is not in a hurry, and there is also time to open the lid of the box to dig the seasoning, and the chefs stir-fry are different, because the restaurant is relatively busy, and the root does not have time to put the seasoning like at home, so they all put the seasoning in the bowl, and only dig it with a spoon when stir-frying, which is very convenient.

3. The restaurant is not as good as at home, and there will be a lot of people in the restaurant as soon as the meal arrives, so the chefs must fry the dishes in a short time, and not only to fry the dishes, but sometimes to boil soup or something, if you change the tools back and forth, it is very troublesome, so you can get all the dishes with only a large soup spoon, which is very convenient.

4. Finally, after the chefs fry the dishes, it is more convenient to use the soup spoon to serve the dishes, just use the iron pot to oblique a little, and then use the soup spoon to scoop it out, which is very convenient, and it is more troublesome to use a spatula, because the limitations of the process are relatively small, and it may take several shovels to serve all the dishes, so it will be more convenient to use the soup spoon, and the other convenience is also to save time, so that customers can be served faster.

It is because 1. It is easy to take spices, water, and soup This kind of stir-fry spoon is like an enlarged and elongated version of the heat-proof spoon, if you want to add stock or water when cooking, this kind of stir-fry spoon will be much more convenient than a spatula; For example, if a dish needs to be freshened by adding oyster sauce, the chef will use the edge of the spoon to take the oyster sauce, instead of holding the bottle of oyster sauce and pouring it directly into the pot.

2. It is easy to grasp the amount of seasoning, which is a bit mysterious, I once asked my dad how to master the amount of seasoning, and the feel was for me when I was more than 10 years old, and then I began to understand that this "feel" is what we often say about the chef's kung fu, which can only be understood, not spoken.

3. It is convenient to turn the pot The stove of the Chinese restaurant has a large firepower, not only the pot is hot, but the surrounding air is also very hot, and the water on the surface of the ingredients is accelerated to evaporate in the hot air when the pot is turned. The wok used in the restaurant is deeper than the home use, the bottom of the pot is more curved, the use of a wok will make the pan more smooth, when the pan is shaken, the outside of the wok is generally used to gently push the ingredients in the pot, and then cooperate with the action of the pan, if you use a shovel to cooperate with the pot action, it is not impossible, that is, there will be a risk that the ingredients are scattered everywhere or uneven.