What skills do you need to master in wok?

Turning the pan is a skill that many chefs will use, because it can make the food evenly beaten. Do you know how to learn when you use it? Here's how to cook. I hope I can help you.

How to stir-fry a wok is skillful. One is cooking, which requires the cooperation of spoons, and the pot pulls the spoons back and forth. The other is to require the dishes to be inseparable from time-sharing. First rotate the plates, and then push them into the air in the direction of rotation. After the dish is launched, the pot will slowly pull back, and the whole action should be gradual. This is a high-tech kung fu. There is no quick way, but mainly depends on understanding and long-term practice.

When cooking, the specific posture (1) should stand facing the gas stove, and the front of the human body should keep a certain distance from the edge of the stove (about 5 ~ 25cm according to the height).

(2) Stand with feet apart, with toes and shoulders 40 to 50 cm wide (adjustable according to height).

(3) Keep the upper body naturally upright, naturally contain the chest, lean forward slightly, and see the changes of raw materials in the spoon.

Cooking skills with a spoon 1. The spoon turns.

Small spoon turning is a common way of turning spoon, which is mainly suitable for dishes with small amount, short heating time and easy cooking. The specific method is as follows: hold the spoon handle or pot ear with your left hand, take the edge of the stove mouth as the fulcrum, and the spoon leans forward slightly to send the raw materials to the front half of the spoon, then quickly pull them back to a certain position, then push them down slightly to turn the raw materials inside the spoon, and then transport them to the front half of the spoon and then pull them back to turn them over, so as to keep the spoon from leaving the fire repeatedly, move quickly and rotate freely, and the prepared dishes meet the quality requirements.

Step 2 spoon

Does a big spoon make all the ingredients in the spoon at once 180? Turn it over, that is to say, the raw materials are reached through a big spoon? Inverted? Effect, because of the large movement and turnover, it is called a big spoon. The method is to hold the spoon handle or pot ear with your left hand, shake the dishes in the spoon, then pull the spoon away from the fire mouth and raise it to the upper right, and raise the spoon to 60? ~70? Angle, at the same time, gently pull the spoon back with your arm, so that the raw materials can be vacated and turned back. At this time, the food will have a certain inertia to the big spoon. In order to reduce inertia, the spoon should fall with the raw materials, and the angle becomes smaller to catch the raw materials. The above-mentioned pulling, sending, lifting, turning and taking actions should be agile, accurate, coordinated and consistent, and can not be stopped at one go.

Shake a spoon

Hold the spoon handle or pot ear with your left hand, turn the spoon clockwise or counterclockwise regularly by the strength of your wrist, and drive the dishes to rotate in the spoon through the shaking of the spoon. Suitable for picking vegetables, cracking vegetables, and dishes made of whole raw materials. Dishes can be achieved by shaking the spoon: (1) adjust the heating, astringency, taste and coloring position of the raw materials in the spoon to make them uniform and avoid the raw materials sticking to the bottom. (2) Due to the action of shaking the spoon, the exposed oil is distributed more evenly, which reduces the friction between raw materials and the spoon and enhances the lubrication degree. (3) Due to the inertia generated by shaking the spoon, there is a certain gap between the raw materials and the big spoon (which is difficult to observe with naked eyes), which lays the foundation for the smooth operation of the big spoon. (4) Because of the friction between the spoon and the main ingredients, the skin brightness of some vegetables is enhanced.

Step 4 hang a spoon

The hanging spoon method is to hold the spoon handle or pot ear with your left hand. At the right time, one end of the big spoon is far away from the fire source, and the wrist holds the big spoon and leans forward slightly to send the raw materials to the first half of the spoon. When pulling back, the front end is tilted upwards, and the raw materials are quickly turned with the spoon. Because the turning of the raw materials in the spoon and the whole set of actions are carried out in the air, it is called hanging spoon. This method is suitable for some special dishes and serving to ensure the requirements of cooking temperature, plate loading and sanitary quality.

Turn the spoon