When cooking, the chef has to turn over the dishes. What is the purpose of doing this?

Chop bitter gourd egg cake and bitter gourd pieces, beat five eggs, add bitter gourd pieces after stirring, add chopped green onion, add pepper noodles, add refined salt and chicken powder, add a little cooking wine, stir well for later use, boil oil in a pot, put cold oil in a hot pot, and pour in egg liquid. The fire should be small and even, and it can be used when it is put away. Because the omelet is light, it has been used before. Deep-fried gold micro coke is over!

Don't let the vegetables stick to the pot, let the seasoning of the vegetables in the pot be even. Hands must be well coordinated, and the river sand in the pot must be turned over several times in a row, so as not to fall out of the pot.

After proficiency, you can use a plate of lettuce, and then carefully follow the actions like river sand, and actually operate on the burning stove, and skillfully stir-fry the vegetables without dropping the pot.

However, some dishes must be stir-fried in moderation. Like some fried dishes, it is required to be green and crisp. It is necessary to quickly attach the seasoning to the raw materials in a short time by turning over the spoon. More typically, the cauldron dishes in the canteen must also be turned frequently, otherwise it is easy to paste the bottom and stick to the pot. The wedding banquet dishes with dozens of tables in a pot in the hotel belong to this type.

It will also have a special taste. Once, eating spring cake bean sprouts outside, the taste is very special. Later, I turned up the fire by a spoonful at home-the taste came out, just like everyone likes barbecue, and the food burned very well.

Let the dishes in the pot hit the side of the pot, and the mouth of the pot is exposed to the fire at the moment when it is close to the fire source. If the fire is big and persistent, don't hit it. Just stir it with a shovel. Overheated food is delicious. This is why chefs like to bump pots.

First, there is a lot of water consumption during the peak cooking period, especially for washing pots and adding soup. Second, every time you add seasoning or turn the spoon, you will get red oil or vegetables, and the red rapeseed residue floating in the water tank will be washed away by the current. When soup is added to the next dish, the water will be very clear, ensuring that every dish will not taste bad! ! ! If you see that the chef's water tank is dirty, it means that the chef's cooking ethics is poor and the dishes are not clean.