How to master the knife technique of cutting vegetables, and what are the basic knife techniques for

First of all, you should be able to hold a knife and cut ordinary dishes. The key to cutting vegetables is to grasp the vegetables with the left hand, a few fingertips should be bent inward a little bit, and slightly force the vegetables to grasp and buckle tightly, the knife surface held by the right hand and the first knuckle of the index finger of the left hand inward bend are close together, when cutting vegetables, the knife edge is only slightly lifted, just away from the vegetable noodles, you can cut down, the knife edge should never be higher than the first knuckle of the left index finger, so that the cutting of vegetables, even a little carelessness will not cut the fingers. Knife technique is very important in cooking, and the purpose of paying attention to knife technique is to make the cooking ingredients the same size, shape, and thickness.

There are many knife techniques, and now we introduce five commonly used ones:

The straight knife method is that the knife is perpendicular to the vegetable mound, and the knife is cut straight up and down. It can be pushed and cut, straight pulled, and sawed (pushed, pulled, and cut back and forth).

The knife is cut at an oblique angle with the vegetable mound (raw material), which is generally to cut relatively thin food, such as cutting belly slices, meat skins, waist slices, fish slices, etc. Make the cut out dish a little wider.

Hob cutting is to roll the vegetable with a straight knife and cut it, such as cutting a carrot. The cut dish looks larger.

Flat knife cutting is also called slice, that is, the knife noodles and vegetable noodles, vegetable piers into a parallel cutting method, there are flat knife pull cutting, flat knife and push and pull cutting, such as cutting garlic and white meat.

Chopping method is to chop bones, minced meat, etc.

No matter what kind of knife method is used, as long as the ingredients are cut identically, beautifully, and do not stick to each other. Be attentive when chopping vegetables and don't scratch your fingers.

I cook Sichuan food. For sword practice, generally speaking, as long as you don't perform a class. You don't need to be able to practice and be superb.

You don't need to cut to sleep in the cut. That will bore you. Generally, people with good knife skills must cut it every day, but generally they have to cut it for at least three years before it can be considered a small success.

In a hurry. If you practice, cut the vegetarian vegetables first, and pay attention to the standard cutting of the raw materials at the beginning. Don't pursue speed yet.

Wait until you are getting more proficient, and then speed up. But it must be on the premise of ensuring quality. Then start cutting the meat.

Slowly increase the difficulty. For example, when you first start cutting and shredding meat, you use frozen meat. Then slowly cut with the unfrozen meat.

Pay attention to practicing various knife techniques. Not only to cut, but also to chop, chop, slice, pull and so on. Finally, practicing every day is absolute.

But don't practice for too long. Also, don't rush. Don't be scared by difficulties.

For example, if you can't cut your hand, you have to put down the knife and wait for the wound to heal. That's impossible. Like me, my hands are full of wounds, and I have to cut millet spicy, sauerkraut, onions and the like.

As long as it's not too serious, you can't put the knife down. I wish you a speedy practice.

Knife skills for cutting vegetablesMastery of knife skills: The correct use of knife techniques is of great significance for the beautiful shape of mixed vegetables and the preservation of nutrients. The cold salad generally uses the knife method, and according to its knife application method, it is divided into a variety of knife methods such as straight cutting, pushing cutting, pulling cutting, sawing, guillotine cutting and hob cutting.

Straight cutting, the knife is required to go vertically downward, press the raw material with the left hand, hold the knife with the right hand, and cut it 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.

Push cutting, 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.

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

Sawing, 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.

First of all, you should be able to hold a copy knife and cut ordinary dishes. The key to cutting vegetables is to grasp the vegetables with the left hand, a few fingertips should be bent inward a little bit, and slightly force the vegetables to grasp and fasten, hold the nearby inward bend combined with the left index finger when cutting the vegetables on the right side, the knife edge is only slightly lifted, just away from the vegetable noodles, you can reduce the blades than the left index finger The first joint is not high, so that the cutting of vegetables is not even a little careless. Knife technique is important in cooking, the same material and pay attention to the shape and size of the blades designed to cook thickly.

There are many knife techniques, and now we introduce five commonly used ones:1 is a vertical straight edge knife and vegetable dock straight, the knife straight up and straight down to the ground. It can be pushed and cut, straight pulled, and sawed (pushed, pulled, and cut back and forth).

2. The oblique knife cuts the blade Dunhuang feed and vegetables () as raw materials, and cuts, generally cutting relatively thin food, such as cutting belly slices, meat skins, waist slices, fish slices, etc. Food, generously cut.

Hob cutting is to roll the vegetable with a straight knife and cut it, such as cutting a carrot. After cutting, the vegetables are like a large piece.

Flat knife cutting is also called slice, that is, the knife noodles and vegetable noodles, vegetable piers into a parallel cutting method, there are flat knife pull cutting, flat knife and push and pull cutting, which is like cutting suannibairou. 5. Law, choppuchoppuchoppu, bones, minced meat and chopped. Wait.

Step 1: Place the handle of the knife in the middle of the palm.

Step 2: Hold the handle of the knife with your fingers and hold the knife in the palm of your hand.

Step 3: Hold the knife upright with the blade at a right angle to the cutting board.

Step 4: Take cutting a banana as an example, and force the blade at a right angle to the banana.

Step 5: Cut the blade into the middle of the banana.

In the sixth step, the blade comes into contact with the cutting board and the banana slices are cut.

First standing position: left foot in front of right foot, step width of about 30cm.

The second knife holding method: hold the vegetable with the left hand and use the second joint of the left hand against the knife surface to prevent the mountain from cutting into the hand when the mountain is fast. When holding the knife in your right hand, press one finger on the knife surface to control the left and right movement of the knife.

Put your left hand on top of the dish, hold the knife tightly in your right hand, and hold the knife tightly to prevent hurting people when you cut the knife, and walk in the direction of the tangential direction with the left hand and the knife.

The tip of the knife is in front of the cutting board, and the back of the handle is lifted as much as possible, so that the fingers of the hand holding the dish are slightly close together so that the hand will not be cut.

As long as you don't scratch the edge of the knife, no one cares about you how to hold the knife.

Hold the knife in your right hand and hold the dish with the other hand.

1.Slicing tips: 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 tips: Be sure to cut thin slices before shredding again. Similarly, use the fingers of your left hand to bend the back of the knife slightly, and cut the white radish into a long slice with your right hand slightly obliquely, and you must make the edge of the long piece as the bottom so that the white radish can stand firmly. .

3.Hob Block: Tips:

The body is at 6 o'clock, the knife is at 5 o'clock, and the tip of the knife is at 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.

4.Cutting sections: Tips: 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 or 3 green onions and then wash them, after placing them on the cutting board, start to cut from the white part of the green onion, press the green onion branch with your fingers and then slowly move forward, and finally cut it to the green part.

Finely chopped vegetables should be stir-fried quickly to shorten the heating time; Large pieces of food can be cooked for a little longer. If you want to blanch, then the dish should not be cut too finely, because there are too many nutrients dissolved from the incision, and most of the nutrients will run into the blanching water and be poured out, and the loss is too great. Therefore, when green leafy vegetables are to be blanched, it is best to blanch them whole, or tear them apart and blanch them one by one without chopping them.

What is the difference between chopped, shredded, and whole vegetables? It turns out that plants and animals are combined one by one. Especially in plants, there is also a cell wall outside the cell membrane.

If you tear the vegetables by hand, they will always tear along the cell wall, and the contents of the cell will not escape from the tear, will not oxidize when you see oxygen, and will not decompose due to cell destruction. If you use a knife to cut vegetables, it will cut the cells in the wound, so the cells in the wound will be exposed to oxygen, and the nutrients and health components in it will be oxidized and lost.

Some people go to extremes and simply take the kitchen knife out of the kitchen, which is not necessary. After all, cooking needs to be cut into a certain shape, and if you cut it too big, or don't cut it at all, it won't be a big loss at the time, but what happens after you put it in the pot? If it can't be cooked in half a day, it will take longer to heat it, and the final result is that the loss of nutrients is greater.

There are many knife methods for cutting vegetables, such as the knife method, which is divided into straight cutting, pushing cutting, pulling cutting, sawing, guillotine cutting and hob cutting according to its knife application method.

Cutting vegetables is very particular about knife work, generally slicing and shredding, or cutting flower knives and so on.

26 Ways to Cut Vegetables:

Shaped fish saury scale knife.

The fish scale knife is a method of pushing and pulling with an oblique knife, and the fish scale knife pattern is cut on both sides of the fish body, and from the side, it is in the shape of a horizontal "person". When processing, do not leave the body of the fish, and continue to push and pull until the tail of the fish.

The deeper the knife edge, the better, but not beyond the backbone, suitable for thick and long fish, such as yellow croaker, carp, etc., mostly with the crispy method into a dish.

Chrysanthemum-shaped flower knife.

The knife pattern of the chrysanthemum-shaped flower knife is made by using the knife method of pushing with a straight knife.

Shape name: chrysanthemum knife.

Forming method: During processing, the knife pattern is staggered horizontally and vertically on the raw material, the depth is four-fifths of the thickness of the raw material, the intersection of the two knives is 90, and the knife is cut into a square of about 3cmx3cm. After heating, it curls into a chrysanthemum form. Family demolition.

Applicable raw materials: net fish, chicken and duck gizzards, Zhaorang jujube loin, tofu, etc.

Examples: It is used to make "chrysanthemum fish", "coriander fried gizzard flower", "fried meat flower", "chrysanthemum tofu", etc.

Processing requirements: the knife distance and the depth of the knife pattern should be uniform, and the raw materials with slightly thicker meat should be selected.

The knife pattern of the squirrel fish flower knife is made by using oblique knife drawing, straight knife cutting and other knife methods.

Shape name: Squirrel flower knife.

Forming method: first remove the head of the fish, use a knife along the spine to the root of the tail, chop off the spine, and remove the chest spur. Then the two fish fillets were cut with a straight knife pattern, and the knife spacing was 4 6 mm; Then the knife pattern is obliquely cut, and the knife distance is 2 3 mm.

The straight knife pattern and the oblique knife pattern are cut to the fish skin (the fish skin can not be broken), and the two knives intersect to form a diamond-shaped knife pattern, which is heated to become a squirrel flower knife.

Applicable raw materials: yellow croaker, carp, mandarin fish, grass carp, etc.

Examples: It is used to make "squirrel mandarin fish", "squirrel yellow croaker", etc.

Processing requirements: the knife distance is slippery, the depth and the angle of the oblique knife should be uniform, and the net weight of the raw material should be about 2000g.