What's the name of the spoon for cooking?

The tool for cooking is called a spatula, which is used to turn over raw materials, stir rice, hold rice and shovel chaff when cooking. Generally made of wrought iron, stainless steel and aluminum. There are large and small, used for cooking, with long handles; Cooking is small.

The origin of cooking is closely related to the popularity of metal cookers. Bronze cookers were unearthed in China in the Bronze Age, but it was obviously impossible to popularize them because of the price. China's unique invention of cast iron popularized farm tools during the Warring States Period, and then gradually extended to cookware. In the theory of salt and iron in the Western Han Dynasty, there have been records of hotels selling leek eggs. Subsequently, the Book of Qi Yaomin in the Southern and Northern Dynasties recorded the process of cooking in detail.

Extended data:

Cooking technology is closely related to the use of heat. The techniques of frying, frying, boiling and frying are fast and fast. Burning, stewing, boiling, stewing and other techniques are often cooked for a long time with small fire. However, according to the requirements of dishes, each cooking technique is not immutable in the use of heat. Only by combining various factors in cooking can heat be used correctly. Here are three application examples to illustrate.

(l) Dishes cooked with a small fire, such as beef stew, are all cooked with a small fire. Before cooking, cut the beef into squares and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of beef is in the contraction stage, so it needs to be moved to medium fire, added with auxiliary materials, boiled for a while, and then moved to low fire, so that the contracted fiber of beef can be gradually extended.

When the beef is almost cooked, add seasoning and stew until cooked, so that the stewed beef has good color, flavor and shape. If you cook beef with high fire, the appearance of beef will be irregular. In addition, there will be a lot of beef residue in vegetable soup, which will make the soup turbid and easy to form cooked noodles, which are still chewy. Therefore, dishes with large raw materials should be cooked on low heat.

(2) Medium fire is suitable for frying vegetables. When frying raw materials with paste on the outside, the method of gradually frying oil in medium fire is more effective. Because if you use strong fire when frying, the raw materials will be enlarged immediately, forming external coke. If you use a small fire, the raw materials will come out and paste after cooking. Some dishes, such as crispy chicken, are fried in a pot during a big fire, with a hard shell, and then fried in medium heat until crisp.

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