How to chop vegetables with tips

Are you familiar with chopping vegetables, and are you intimidated by it? Looking at the dishes on the board to be cut, feel helpless to start? The following will teach you a few tricks, with different knife method to cut different dishes, cutting vegetables is also need skills.

1, straight cut: the main points of the operation is, with a knife straight down, a knife cut, cut neither forward push, nor pull back, the focus point in the middle of the knife. This knife method is mainly suitable for cutting a brittle hard raw materials, such as a variety of vegetables.

2, push cut: the main points of the operation is to use the knife from the top to the bottom of the pressure at the same time, there is a forward push action. From the front of the knife in the knife, the last point of force in the middle of the knife.

This knife method is suitable for cutting thicker brittle raw materials, such as potatoes, turnips and so on. Also suitable for cutting slightly tough raw materials, such as more tender meat.

3, pull cut: the operation is to use the knife from top to bottom pressure at the same time, there is a backward pulling action. From the center of the knife into the knife, the last point of force in the front of the knife.

This knife method is suitable for cutting smaller or crunchy raw materials, such as cucumbers, scallions, celery, tomatoes and so on. 4, push and pull cut: the main points of the operation is to use the knife from top to bottom pressure at the same time, the first forward a push, and then a pull back.

A push forward is easy to enter the knife, pull back when cut off, so a push and pull, no longer repeated, by the middle of the knife into the knife, the last point of force in the middle of the knife in the front. This knife method is suitable for cutting toughness of raw materials, such as a variety of raw meat.

5, sawing: the main points of the operation is that the knife from top to bottom pressure at the same time, the first forward a push, and then pull back, so repeated several times, and finally cut off. By the middle of the knife into the knife, the last point of force is still in the middle of the knife.

This knife method is suitable for cutting thicker and with a certain degree of toughness of the raw materials, such as a variety of cooked meat, intestines and so on. 6, rolling cut: the main points of the operation is to use the knife from the bottom to the top of the pressure straight cut down, cut a knife to roll the raw material once, the point of force in the middle of the knife in the front.

This knife method is suitable for cutting round or oblong texture brittle and hard raw materials, such as radish, potatoes, etc., mainly used to process rolling knife block. 7, turn to cut: the main points of operation is, with a straight knife method of transportation knife, cut a knife to turn the raw material once, the point of force in the middle of the knife in the front.

This knife method is suitable for cutting round round hard and brittle raw materials, such as potatoes, carrots, scallions, etc., mainly used to process watermelon blocks.

On the cutting skills

Cutting vegetables knife skills Mastering the knife: the correct use of the knife on the mixing of vegetables beautiful shape, preservation of nutrients is of great significance.

Mixed vegetables generally use the knife method, according to its method of knife and is divided into straight cut, push cut, pull cut, saw cut, guillotine cut and hob cut a variety of knife method. Straight cut, the requirements of the knife vertical down, the left hand presses the raw materials, the right hand knife, a knife a knife cut down.

This knife method is suitable for radish, cabbage, potatoes, apples and other brittle root vegetables or fresh fruits, is one of the most commonly used knife method of coleslaw. Push cut, suitable for loose textured raw materials.

Requirements for the knife vertical down, cut the knife from back to front push, the point of force in the back end of the knife. Pull cutting, 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, for thick and tough raw materials.

If you pull and push the 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.

The point of force in 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. Roller knife cutting, is to make the raw material in a certain shape of the knife.

Every cut or two knives, the raw materials will be rolling once, with this knife method can be cut out of the back of the comb block, rhombus block, scissors polygonum and other shapes. Cutting vegetables before, depending on the texture of the raw material hardness and softness, the correct use of the knife, in order to receive the desired results.

---------------------------------------------------------------------------------------------------------------------- qz168 /html/200607/2006071209034561 want to eat good food cut vegetables need to pay attention to the knife law "kitchen to cut first". Many people think that cutting vegetables is the least important process, in fact, not, China Agricultural University, Food College, Associate Professor He Jianguo said, cut a handful of good food, not only to determine the degree of difficulty of cooking, and even affect the nutritional value of the dishes.

Here are a few tips to make cutting vegetables easier. 1. Cutting sticky food.

First cut a few slices of radish with a knife, and then cut sticky food. The juice of the radish prevents it from sticking to the knife, and it looks good when you cut it out.

2. Cutting fat meat. Cutting fat meat, which a lot of fat will dissolve out, one is not easy to fix on the board, the knife will be slippery knife cut hand, two is not good to grasp the size of the meat.

You can dip the fat meat in cool water and then cut, cut while sprinkled with cool water, so that both labor-saving, meat will not slide. 3. Cutting fish.

Fish meat is fine, short fiber, very easy to break. Therefore, when you cut the fish skin down, the knife slant into the direction of the knife is best to follow the fish spine.

In addition, cut the fish cleanly, so that the shape is complete after frying. 4. skillfully cut lamb.

There is a lot of mucous membrane in the lamb, after frying the meat is rotten and the membrane is hard, the taste is not good. Therefore, before cutting lamb should be removed from the mucous membrane.

5. cut beef. Beef tendons, in order to not let the tendons of the whole retained in the meat, it is best to cut horizontally.

6. cut pig liver. Pork liver should be cut and fried, because cut and put a long time not only make the nutrient loss, fried will also have a lot of particles condensed in the liver slices.

Fresh liver slices, should be quickly mixed with seasonings and water starch, and as soon as possible in the pot. 7. Cut the cake skillfully.

Birthday cake is easy to stick to the knife, so it is best to dip the knife in warm water before cutting, so that the hot knife will melt some of the fat, play a lubricating effect to prevent the cake sticky knife. In addition, rubbing the knife with butter can have the same effect.

8. cut large bread. You can heat the knife before cutting, so that the bread will not stick together and will not be loose and crumbly.

---------------------------------------------------------------------------------------------------------------------- leaf.176free/bbs/dispbbs?BoardID=9&replyID=438&id=278&skin=1 Cutting knife method Cutting Cutting is the most fundamental knife method in the cutting of dishes. Cutting is the body of the knife and the raw material is perpendicular, rhythmic into the knife, so that the raw material is equal to some of the methods of disconnection.

In the preparation of dishes cut, according to the nature of raw materials and cooking requirements, can be divided into straight cut, push cut, pull cut, saw cut, guillotine cut, roll cut and other six methods. (l) straight cut general left hand press stable raw materials, the right hand knife.

When cutting, the knife hanging down, neither outward push, nor pull inward, a knife cut straight down. Straight cut requirements: first, the left and right hands should be rhythmically coordinated; second, the left hand middle finger joints against the knife body to move backward, moving to maintain the same distance, do not fluctuate fast and slow, wide and narrow, so that the shape of the raw materials cut out evenly and neatly; third, the right hand manipulate the knife to use the wrist, the knife should be vertical, not biased inward and outward; fourth, right-handed manipulation of the knife, the left hand should be pressed to stabilize the raw materials.

Straight knife cutting method, generally with dry raw materials, such as: green bamboo shoots, fresh lotus root, radish, cucumber, cabbage, potatoes and so on. (2) push cut push cut knife method is the knife and raw materials perpendicular, cut the knife from the back to push forward, the point of gravity in the back of the knife, everything pushed to the end, no longer pull back.

Push cut is mainly used for the texture of the looser, with a straight knife to cut easy to break or scattered raw materials, such as: barbecued pork, cooked eggs and so on. (3) pull cut pull knife cut knife method is also in the application of the knife, the knife and raw materials perpendicular, cut the knife from the front to pull back.

In fact, it is a virtual push and pull, mainly to pull the main focus, the focus point in the front of the knife. Pull cutting is suitable for more tough raw materials, such as: thousand sheets, seaweed, fresh meat, and so on.

Push cut and pull cut are the use of wrist power, the action is largely the same, the difference is that push cut from back to front, pull cut from front to back. When you first learn, only after you have mastered the straight knife cutting method, you can use the two knife methods of push cutting and pull cutting.

It is best to learn from the push cut first, and then practice pull cut. (4) saw cut, also known as push-pull cut.

Saw cut knife method is a combination of push cut and pull cut knife method, saw cut is more difficult to master a knife method. Sawing knife method is perpendicular to the knife and raw materials, cut the knife first pushed forward, and then pulled back.

Such a push and pull like a saw to cut down the raw material cut off. Sawing raw material requirements: First, the knife running speed should be slow, small and even; Second, before and after the push and pull the knife surface to be straight, not partial or partial; Third, cut the left hand will be the material press stable, can not be moved, otherwise the size of the thin and thick uneven; Fourth, to use the wrist and the middle finger of the left hand to control the shape of the raw material and the thickness of the middle finger cooperation.

The saw cut method is generally used to cut thicker, boneless and tough raw materials or soft-textured raw materials into thin slices, such as slices of lamb. (5) Guillotine cutting guillotine cutting method has two kinds of methods: one is the right hand holds the knife handle, the left hand holds the front end of the knife back, the two hands balanced force pressure cutting; the other is the right hand holds the knife handle, the left hand presses the front end of the knife back, the left and right hands alternately force shaking.

Guillotine.

Which 5 ways to cut vegetables

Cutting vegetables is a technical job, and there are many patterns.

According to the different nature of raw materials, cut is divided into straight cut, push cut, pull cut, saw cut, guillotine cut and roll cut. Straight cut, also known as jump cut, is straight up and down the cut.

This cut is used for brittle raw materials, such as various fruits and vegetables. Push cut, is to push the knife body from back to front, the focus point in the back end of the knife, a knife cut raw materials.

Push cut is suitable for cutting tough raw materials, such as raw meat, cooked meat, dry tofu, dried tofu; not suitable for easy to disperse, fragile raw materials, such as fish and shrimp. Pull cut, is the knife body from front to back to pull cut raw materials, the focus point in the front of the knife.

This cutting method is suitable for cutting liver, meat, shredded meat and so on. Sawing, is the blade of the knife aligned with the raw material first push cut and then pull cut, like a saw to cut down the raw material.

This cutting method is suitable for cutting large boneless raw materials or loose and fragile raw materials, such as ham, sausage, white meat, cooked meat, bread and so on. Guillotine cutting, and there are 3 methods.

One is to cut the right hand to hold the knife handle, the left hand presses the front of the knife back, raise the knife handle downward pressure cut down, such as guillotine movement, suitable for cutting eggs, cooked eggs, crabs, etc.; another is the right hand to hold the knife handle, the left hand presses the back of the knife, the knife blade ends up and down oscillating pressure to cut down, this knife method is suitable for cutting the end of the dried chili peppers, end of the ham, etc.; There is also a right-handed grip on the back of the knife, will be the knife blade pressure in the raw materials to cut parts, with the left hand slamming the back of the knife cut down, this cutting method is suitable for cutting raw materials with shells. Rolling cut, is the right hand knife, the left hand hold press raw materials, cutting and rolling raw materials.

The rolling cut is suitable for cutting round and oval crisp raw materials, such as potatoes, eggplants, radishes and so on.

How to cut vegetables and fast and good and not easy to cut to the finger

First you have to pick a row of good knives,

cut vegetables: there is a kind of knife called non-stick knife, close to the blade of the many small holes, can be used to cut the cucumber, radish, lotus root slices of a kind of,, my habit of cutting vegetables is to use the second joint of the middle finger of the left hand against the knife, with the thumb and pinky finger clamped the vegetables, the three middle finger first joint pressure on the vegetables, with the first joint of the first finger of the first finger. The first joints of the middle three fingers are pressed against the vegetables, but in general it is a matter of practice, not practice is how to not be able to get up quickly:) because the movement of the fingers really do not know how to describe:),,

For leafy vegetables, I personally recommend not to use a cleaver to cut, and directly with the hand to break:) ~ as if it will be more delicious, and save the time of washing knives and cutting boards ~ ~

Cutting meat: the use of heavier back of the knife, than those light and fluffy knife.

The key to cutting vegetables is to grasp the left hand dish, a few fingertips to bend a little bit inward, and slightly force the dish to grasp the buckle tightly, the right hand held by the knife surface and the left hand inward bending the first knuckle of the forefinger close to the cut vegetables, the knife is only slightly lifted just to leave the dish surface, can be cut down, the knife is never higher than the first knuckle of the left hand forefinger, so that the cut vegetables, that is, a little carelessness will not be cut through the fingers. The knife method is very important in cooking, pay attention to the purpose of the knife method is to make the cooking of the same size, shape, thickness of raw materials.

The knife method is a lot, now introduces the five commonly used: 1, straight knife method is the knife and pier vertical, the knife straight up and down to cut. Can straight push cut, straight pull cut, straight saw cut (back and forth push and pull cut).

2, material knife method Knife and pier (raw materials) into a diagonal cut, generally cut the thinner food, such as sliced tripe, meat, waist, fish fillets and so on. Make the cut out of the dish to be wider.

3, hobnail cut is to roll the vegetables straight knife cut down, such as cutting carrots. After cutting the vegetables look bigger.

4, flat knife cut, also known as the slice, that is, the knife surface and vegetable surface, vegetable pier into a parallel cut, flat knife pull cut, flat knife and push and pull cut, such as cut garlic white meat, etc. 5, chopping and chopping method is to cut the bones, chopped meat, etc.

4, flat knife cut is to cut the knife surface and vegetable surface, vegetable pier into a parallel cut.

Regardless of what knife method, as long as the raw materials cut the same, good-looking, and non-sticky each other can be. Chopping vegetables should be concentrated, do not cut your fingers.

What are the five ways to cut vegetables

Cutting vegetables is a technical job, and there are many patterns. According to the different nature of raw materials, cut into straight cut, push cut, pull cut, saw cut, guillotine cut and roll cut.

Straight cut, also known as jump cut, is straight up and down the cut. This cut is used for brittle raw materials, such as various fruits and vegetables.

Push cut, is the knife body from back to front, the point of force in the back end of the knife, a knife cut raw materials. Push cut is suitable for cutting tough raw materials, such as raw meat, cooked meat, dry tofu, dried tofu; not suitable for easy to disperse, fragile raw materials, such as fish and shrimp.

Pull cut, is the knife body from front to back to pull cut raw materials, the point of force in the front of the knife. This cutting method is suitable for cutting pork liver, meat slices, shredded meat and so on.

Saw cut, is the blade of the knife against the raw material first push cut and then pull cut, like a saw to cut down the raw material. This cutting method is suitable for cutting large boneless raw materials or loose and fragile raw materials, such as ham, sausage, white meat, cooked meat, bread and so on.

Guillotine cutting, and there are 3 methods. One is to cut the right hand holding the knife handle, the left hand presses the front end of the knife back, raise the knife handle to the downward pressure cut down, such as guillotine movement, suitable for cutting eggs, cooked eggs, crabs, etc.; another is the right hand holding the knife handle, the left hand presses the back of the knife, the knife blade ends up and down oscillating pressure to cut down, this knife method is suitable for cutting dried chili pepper, ham, etc.; there is also a right hand holding the back of the knife, the blade will be pressed in the raw material to be cut on the part, with the left hand Strike the back of the knife to cut down, this cutting method is suitable for cutting raw materials with shells.

Rolling cut, is the right hand knife, left hand support press raw materials, cutting and rolling materials. Rolling cut is suitable for cutting round and oval crisp raw materials, such as potatoes, eggplant, radish and so on.

How to cut vegetables

Cut sticky food.

Cut a few slices of radish with a knife before cutting sticky foods. The juice of the radish prevents it from sticking to the knife and it cuts out beautifully.

Cutting fat. When cutting fat meat, a lot of fat will dissolve out, one is not easy to fix on the board, the knife will be slippery knife cut hand, and the other is not good to grasp the size of the meat.

You can dip the fat meat in cool water and then cut, cut and sprinkle cool water, so that both labor-saving, meat will not slide. Cutting fish.

Fish meat is fine, short fiber, very easy to break. Therefore, when you cut the fish skin down, the knife mouth oblique into the direction of the knife is best along the fish spine.

In addition, cut the fish cleanly, so that the shape is complete after frying. Cut the mutton skillfully.

There is a lot of mucous membrane in the lamb, after frying the meat is rotten and the membrane is hard, the taste is not good. So, before cutting the lamb, you should remove the mucous membrane.

Cutting beef. The beef has a lot of tendons, so in order not to let the tendons remain in the meat, it is best to cut horizontally.

Pork liver. The liver should be sliced and fried now, because if it is cut and left for a long time, not only will it lose its nutrients, but also many particles will coagulate on the slices when it is fried.

After slicing the fresh liver, it should be quickly mixed with seasoning and water starch, and put into the pot as soon as possible. Cut the cake skillfully.

Birthday cake is easy to stick to the knife, so it is best to dip the knife in warm water before cutting, so that the hot knife will melt some fat and play a lubricating role to prevent the cake from sticking to the knife. In addition, rubbing the knife with butter can have the same effect.

Cutting a large loaf of bread. The knife can be warmed before cutting, so that the bread will not stick together, and will not be loose and crumbly.

How to cut vegetables with skill

You are familiar with cutting vegetables, right? Looking at the dishes to be cut on the board, feel helpless to start? Here to teach you a few tricks, with different knife cut different dishes, cutting vegetables is also need skills.

1, straight cut: the main points of the operation is, with a knife straight down, a knife cut, cut neither forward push, nor pull back, the focus point in the middle of the knife. This knife method is mainly suitable for cutting a brittle hard raw materials, such as a variety of vegetables.

2, push cut: the main point of the operation is to use the knife from the top to the bottom of the pressure at the same time, there is a forward push action. From the front of the knife in the knife, the last point of force in the middle of the knife.

This knife method is suitable for cutting thicker brittle raw materials, such as potatoes, turnips and so on. Also suitable for cutting slightly tough raw materials, such as tender meat.

3, pull cut: the operation is to use the knife from top to bottom pressure at the same time, there is a backward pulling action. From the center of the knife into the knife, the last point of force in the front of the knife.

This knife method is suitable for cutting smaller or crunchy raw materials, such as cucumbers, scallions, celery, tomatoes and so on. 4, push and pull cut: the main points of the operation is to use the knife from top to bottom pressure at the same time, the first forward a push, and then a pull back.

A push forward is easy to enter the knife, pull back when cut off, so a push and pull, no longer repeated, by the middle of the knife into the knife, the last point of force in the middle of the knife in the front. This knife method is suitable for cutting toughness of raw materials, such as a variety of raw meat.

5, sawing: the main points of the operation is that the knife from top to bottom pressure at the same time, the first forward a push, and then pull back, so repeated several times, and finally cut off. By the middle of the knife into the knife, the last point of force is still in the middle of the knife.

This knife method is suitable for cutting thicker and with a certain degree of toughness of the raw materials, such as a variety of cooked meat, intestines and so on. 6, rolling cut: the main points of the operation is to use the knife from the bottom to the top of the pressure straight cut down, cut a knife to roll the raw material once, the point of force in the middle of the knife in the front.

This knife method is suitable for cutting round or oblong texture brittle and hard raw materials, such as radish, potatoes, etc., mainly used to process rolling knife block. 7, turn to cut: the main points of operation is, with a straight knife method of transportation knife, cut a knife to turn the raw material once, the point of force in the middle of the knife in the front.

This knife method is suitable for cutting round round hard and brittle raw materials, such as potatoes, carrots, scallions, etc., mainly used to process watermelon blocks.