Sichuan Cuisine Knife Training

First of all, master the knife method: straight cut, requiring the knife to be vertically downward, the left hand presses the raw material firmly, the right hand holds the knife, and cuts down one knife after another. This knife method is suitable for radish, cabbage, potatoes, apples and other brittle root vegetables or fresh fruit, is one of the most commonly used knife method for cold dishes. Push cut, suitable for loose texture raw materials. Requirements for the knife vertical down, cut the knife from back to front, the point of force in the back end of the knife. Pull cut, suitable for tough raw materials. Cutting knife and raw materials perpendicular to the front to the back of the pull, the point of force in the front of the knife. Sawing, suitable for thick and tough raw materials. If the pull and push knife method is not cut, like a saw, a push and pull back and forth to cut down. Guillotine cutting, suitable for cutting with cartilage and slippery raw materials. Focus on the front and back end of the knife, one hand to hold the knife handle, one hand pressure on the back of the knife, alternating the force of both hands to guillotine the raw material. Rolling knife cutting, is to make the raw material in a certain shape of the knife. Every cut a knife or two knives, the raw material will roll once, with this knife method can be cut out of the comb back block, rhombus block, scissors polygonum and other shapes.

Pay attention to the action of cutting shredded potatoes: cut vegetables is to use the wrist of the shaking force, knife skills is a process of practice, there is no fast, only more practice.

In the correct posture and maneuver with the speed to practice on it

Hope you can satisfy, wish you happy!