Who knows how many names a kitchen knife has? Thank you.

[Skills of cutting vegetables and meat] The skill of cutting vegetables.

Knife cutting is an operation technique to process various raw materials into a certain shape according to the needs of cooking and eating, so that it becomes the basic shape needed for platter.

Cooking any dish is difficult to leave the important process of knife work.

Now it can be mainly divided into these twelve knife methods: cutting, cutting, chopping, planing, chopping, patting, planing, spinning, scraping and carving.

Usually, we use cutting, cutting and splitting at most. Today, we will introduce cutting.

Cut vegetables, meat, cakes, cakes, noodles, vegetables, etc. It is the most commonly used knife method in cooking. The seemingly simple knife work is actually very learned. Different raw materials need different cutting methods:

1 direct cutting

The operation method is: press the raw material with your left hand, hold a knife with your right hand, cut straight with one knife, focus on the blade, and exert the same force before and after. After the direct cutting technology is skilled, it accelerates rapidly, forming a "jump cut".

Requirements for direct cutting: First, the right and left hands must cooperate rhythmically. According to the requirements of thickness, length and shape of each raw material, the left corpse keeps moving backwards. Hold the knife in your right hand and use your wrist. With the movement of the left hand, cut straight with one knife, and the moving distance should be equal. Second, the lower knife is vertical and the blade is not skewed. If the knife is not straight, it will not only affect the neatness and beauty of the raw materials, but also easily cut off the sawdust of the vegetable pier, which will mix the sawdust with the raw materials and affect the quality of the dishes.

The direct cutting knife method is widely used, and is generally used to process boneless and tender raw materials, such as tender fresh bamboo shoots, water bamboo shoots, potatoes and so on.

Push cutting is a straight knife method.

The operation method is: the blade is pushed forward from the back, and the stress point is at the back end of the blade. If the knife can't be pushed to the end, it won't be pulled back and cut off the raw material. When pushing and cutting, the right hand should cooperate rhythmically, hold the raw material firmly in your hand, and push forward with the knife in your right hand to exert wrist strength.

When pushing and cutting, the knife method is generally used to process raw materials with smaller shapes. Some raw materials are loose in texture and easy to be broken or scattered by direct cutting; Some raw materials have strong toughness, and it is not easy to cut directly or cut neatly. Push-cut method can adapt to the characteristics of these raw materials. Such as cooked fat, shredded pork, dried bean curd, hundreds of pages, suitable for pushing and cutting.

3 lace

Broaching technology is suitable for boneless animal raw materials with strong toughness. Because there are many tendons in the tough raw materials, it is not easy to cut them by direct cutting or push cutting, so broaching technology is adopted. When doing work, this knife method aims at the cut raw material and draws the knife from the left front to the right rear, so it is called "pull cutting".

4 sawing

Sawing is a comprehensive cutting technology of push-pull cutting, which is used to cut thick and tough raw materials. Generally, it is to cut large pieces. The method of transporting knives is that the cutting force is small and the knife falls slowly. The knife method combining push and pull is like a saw, so it is called "saw". Such as sliced white meat and instant-boiled mutton. All the pieces of bread have been sawed.

5 slices

Hay cutter cutting technology is a kind of cutting technology which imitates the work of straw cutter, and is specially used for cutting raw materials with shells. There are two ways. One is to hold the handle with the right hand and the front end of the back of the knife with the left hand. First, aim the knife tip at the part of the object to be cut and hold it. Don't let the knife slide. Then press the handle with your right hand to break the object to be cut. The other chopping is to press the heel of the knife on the part where the raw material is to be cut, hold the handle with the right hand, press the front end of the knife backwards with the left hand, and press down with both hands at the same time or alternately, so it is called "chopping".

6-roll cutting

When replacing small and crisp round or oval vegetable raw materials, the raw materials must be cut into rolls, so it is called "roll cutting".