How does a chef practice knife skills?

Knife method is a variety of methods in the cooking process. The raw materials for cooking are cut into various shapes with a knife. Generally cut, slice, chop and chop.

Six-knife method: clap, clap and brush.

1. incision

Cutting vegetables is the most basic knife in cutting vegetables. Cutting is the way that the blade is perpendicular to the raw material and feeds rhythmically, so that the raw material is cut off equally.

Law.

According to the nature of raw materials and cooking requirements, the cutting of cooking dishes can be divided into direct cutting, push cutting, pull cutting, sawing, splitting cutting and rolling cutting.

Six methods.

(l) Straight cutting generally holds the raw material with the left hand and operates the cutter with the right hand. When cutting, the knife hangs down, neither pushing nor pulling outward, one knife at a time.

Just cut it off. Straight cutting requirements: First, the left and right hands should cooperate rhythmically; Second, the left middle finger joint moves backward against the blade. When moving,

Keep the same distance, don't be fast and slow, wide and narrow, so that the cut raw materials are even and tidy; Third, swing your wrist with your right hand,

The knife should be vertical, not inside and outside; Fourth, when the right hand is operating the knife, the left hand should firmly hold down the raw materials.

By direct cutting, crisp raw materials, such as green bamboo shoots, fresh lotus roots, radishes, cucumbers, cabbages and potatoes, are generally used.

(2) The knife method of pushing and cutting is that the knife is perpendicular to the raw material. When cutting, the knife is pushed forward from behind, focusing on the back of the knife, and everything is pushed to the end.

Pull back. Push-cutting is mainly used to cut loose, easily broken or scattered raw materials with a straight knife, such as barbecued pork and cooked eggs.

(3) Laserra knife cutting method is that when applying a knife, the knife is perpendicular to the raw material, and when cutting, the knife is pulled from front to back. Actually, it's a fake push and a real pull, Lord

Give priority to with pull, give priority to with blade. Pull-cutting is suitable for raw materials with strong toughness, such as thousands of sheets, kelp and fresh meat.

Push-cut and pull-cut both use wrist strength, and the movements are basically the same. The difference is that push cutting is from back to front, and pull cutting is from front to back. When I was a beginner,

Only after mastering the direct cutting method can we use the push cutting method and the pull cutting method. It's best to learn pushing and cutting first, and then practice pulling and cutting.

(4) Sawing is also called push-pull cutting. Sawing is a combination of push cutting and pull cutting, and sawing is a difficult knife method to master. Saw blade

The method is that the knife is perpendicular to the raw material. When cutting, first push the knife forward and then pull it back. This push-pull cuts down like a saw, cutting off raw materials. see

Requirements for cutting raw materials: First, the cutting speed should be slow and the force should be small and even; Second, the front and rear push-pull surfaces should be straight and not biased inward or outward;

Third, when cutting, hold the raw materials firmly with your left hand and don't move, otherwise the size will be uneven; Fourth, we should use wrist strength to control with the middle finger of the left hand.

Shape and thickness of raw materials.

Saw knife method is generally used to slice thick boneless and tough raw materials or soft raw materials, such as mutton slices of instant-boiled mutton.

.

(5) There are two ways to chisel: one is to hold the handle with the right hand, the front end of the back of the knife with the left hand, and the two hands are balanced to cut; another

One is to hold the handle with the right hand, the front end of the back of the knife with the left hand, and shake the hands alternately. The requirements of splitting knife method are: first, the knife should be aimed at the incision.

Parts, and make the raw materials can't move, the knife must be accurate; Second, whether it is pressure cutting or shaking cutting, it should be quick and agile, and the force should be uniform.

Chopping knife method is generally used to treat raw materials and clinker with fine cartilage and bone or small volume and smooth shape, such as chicken, duck, fish, crab and flower.

Raw rice, etc.

(6) Roll cutting Roll cutting knife method is that the left hand keeps the raw material steady and the right hand keeps cutting with a knife, and the raw material rolls once every time it is cut. According to the raw material roll

Move posture and speed to decide whether to cut into pieces or pieces. Generally speaking, if you roll fast and cut slowly, what you cut out is a piece; Roll slowly, cut quickly, and finish cutting.

It's a piece. This rolling cutting method can cut out various blocks and pieces, such as hob blocks, water chestnut blocks, comb blocks and so on. The requirements of hob cutting method are: left hand rolling.

The slope of raw materials should be moderate, and the right hand should roll with the raw materials to grasp a certain slope and cut down to keep the size and thickness uniform.

The hob cutting method is mostly used for round or oval brittle vegetable raw materials, such as radish, green bamboo shoots, cucumber, water bamboo and so on.

(7) Matters needing attention when cutting vegetables

First, the cut raw materials are uniform in thickness and equal in length. Otherwise, the raw materials are inconsistent.

Second, all raw materials processed by the knife, no matter silk, strip, diced, block, piece or segment, must not be connected with the knife.

Thirdly, according to the old and tender texture and horizontal and vertical lines of raw materials, different cutting methods are adopted according to different cooking requirements, such as less tender meat raw materials.

Fragile meat should be cut along the grain, tender and old meat should be cut along the top grain, and ordinary meat should be cut diagonally.

Fourth, pay attention to the shape matching of main and auxiliary materials and the rational utilization of raw materials. Generally speaking, auxiliary materials are subordinate to main materials, that is, the shape of auxiliary materials is slightly smaller than that of main materials. When using materials, we should carefully plan and measure the use of materials, so as to be overqualified, overqualified, meticulous and ingenious, and use rough materials as much as possible.

2. Movies

This movie is also called Split. The knife method of slicing is also a knife method to deal with boneless tough raw materials, soft raw materials, or cooked and softened animal and plant raw materials.

. Is to slice the raw materials with a knife. When applying a knife, the blade is generally flat and works directly (or obliquely). Due to that nature of raw material

The method is different. There are generally push blades, pull blades and inclined blades. Six techniques such as reverse blade, saw blade and shaking blade.

(1) Pushing the blade Pushing the blade is to hold the raw material with the left hand and the knife with the right hand, so that the blade body is roughly parallel to the pier surface.

The right side of the raw material is put in and pushed to the left smoothly. The front end of the knife is attached to the pier surface, and the back of the knife is slightly lifted, and the required thickness is controlled according to the height of the knife.

Press the raw material firmly with your left hand, but don't press it too hard. Don't move the raw material when you cut it. With the insertion of the knife, the fingers of the left hand can be slightly tilted with the palm of your hand.

Hold down the raw materials. Pushing blades are mostly used for cooking soft or brittle raw materials, such as cooked bamboo shoots, magnolia slices, dried bean curd, aspic and so on.

(2) Pull the blade. Flatten the blade. First, put the back of the knife into the raw material, then pull the knife back and put it under a blade. The need to pull the blade

It is basically the same as pushing the blade, except that the blade moves in the opposite direction after entering the raw material. Broaches are mostly used for raw materials with high toughness, such as chicken slices, fish slices and shrimp slices.

, sliced meat, etc.

(3) Oblique blades are also called bevel blades and spatula blades. Inclined blades are usually used for brittle materials. The knife method is to press the left end of the raw material with the left hand.

Hold a knife in your right hand, the back of the knife is inclined, the blade is left, the angle is slightly inclined, and the raw material is cut, and the part of the surface of the raw material near the left hand moves to the lower left. because

The blade cuts the raw material at an inclined angle, and the area of the slice block and slice is larger than the cross section of the raw material, which is inclined. Such as sea cucumber slices, chicken slices,

This knife method can be used for fish fillets, cooked belly slices, kidney slices and so on. The requirements for inclined blades are: stabilize the raw materials on the pier and prevent them from moving.

Press the pressed part with the left hand and slice it piece by piece with the rhythmic action of the right hand. Master the thickness, size and inclination of the film.

, mainly rely on vision to observe the movements of both hands and the position where the knife falls, and at the same time, the right hand should firmly control the movement direction of the knife.

(4) This method of counter-blade is basically the same as that of oblique blade, except that the back of counter-blade faces inward (towards the body) and the blade faces.

On the outside, the first half of the blade is used to tilt the blade and the chopping block. After the blade enters the raw material, it moves from the inside out. Anti-knife is generally suitable for

Crispy raw materials. The left hand is required to stabilize the raw material, the upper joint of the left middle finger is pressed on the blade, and the knife of the right hand is close to the joint piece of the left middle finger.

Into raw materials. Every time the left hand moves backward, it should master the same distance to make its shape even.

(5) The saw blade is a comprehensive knife method of push and pull. When applying a knife, push the blade first and then pull the blade, so that the knife always works. This is a feature.

Knife skills of lean meat and raw materials along the spine. For example, shredded chicken and shredded pork are first cut into large pieces with a saw blade, and then shredded.

.

(6) The knife method of shaking the blade is to put the blade flat, hold the raw material in the left hand and the knife in the right hand, and move the blade from right to left after entering the raw material.

When moving, the blade should shake up and down and shake evenly. Shaking blades generally beautify the shape of raw materials by hand, which is suitable for soft raw materials. This knife skill

Raw materials are cut into water waves, and then cut directly to form beautiful sawtooth, such as preserved egg slices, dried tofu and so on.

mince

Chopping, also known as chopping, is generally used for boneless raw materials. This method is a method of chopping raw materials into minced meat, mud or minced meat. According to the quantity of raw materials

Decide whether to use a double knife or a single knife. A large number of double knives, also known as chop (chop); Use a small number of single knives. Chop (chop) requirements are

Hold the knife with both hands and keep a certain distance, not too close or too far. The distance between the front ends of the two knives can be slightly closer and the distance between the roots can be slightly farther.

Chop is the use of wrist force, from left to right, and then from right to left, repeatedly chop (chop). When operating, use your hands alternately and rhythmically.

Do it one by one. At the same time, raw materials should be constantly turned around. Secondly, when cutting (chopping), don't raise the knife too high, and put the knife in clear water before cutting.

Dip it to prevent the minced meat from sticking to the knife or splashing. When chopping wool, in order to achieve a delicate effect, you can hit it with the back of a knife. To chop with a single knife is to chop with bones.

Chicken, duck, fish, rabbit, ribs, pig's trotters and other raw materials, although the method is simple, but the knife method should be accurate and even. The size of the shape is generally "

Domino "is more appropriate.

separate

There are two kinds of splitting: straight splitting and straight splitting. (1) Hold the handle firmly with the right hand, hold the knife high, aim at the part where the raw material is to be split, and force it down with the strength of your arm.

Split. When chopping, the arms, elbows and wrists should be coordinated and powerful, requiring a clean break. If you cut the second knife, you will often miss the original blade.

In this way, the wrong knife will appear, making the raw materials irregular and easy to produce some broken meat and bones.

The straight knife splitting method is mostly used for raw materials with bones or hard texture, such as ham, bacon, pig head, fish head and ribs. Divide these raw materials

The pier or chopping board used must be firmly placed. When cutting raw materials, the skin of the meat should be facing down and the knife should be cut on the meat surface; Chop pig head, ham, fish head and other raw materials.

When chopping, the left hand should press the chopped raw materials firmly, and when the knife is cut off, the left hand should leave quickly to prevent hand injury. For beginners, you can hold a wooden stick in your left hand and press the raw materials.

Trial; One end of the stick should be far away from the cutting edge to prevent the knife from sliding on the stick. Split the raw material with the middle of the blade.

(2) Chop with a knife, that is, embed the blade in the part where the raw material is to be chopped. For example, chop the trotters, the trotters stand up, the toes are up, and the blade is embedded in the toes.

Hold the handle firmly in the middle and right hand, hold the pig's trotters with the knife in the left hand and hold them high at the same time, chop down hard, and leave the knife in the left hand when chopping. Split your right hand with a knife.

Cut and match, hold the raw material in your left hand, hold the knife in your right hand, both hands rise and fall at the same time, and the blade should be tightly embedded in the raw material, so that it can be embedded firmly.

When hard cutting raw materials, the knife and raw materials are not easy to fall off, and the cut raw materials meet the specification requirements.

shoot

The method of punching the knife is to put the knife flat and hit the raw material hard to make the raw material broken and smooth. If garlic cloves and fresh ginger are broken into pieces, they can also be used.

Beating makes the meat not slippery and the meat loose.

Step 6: Hmm

Playing with a knife means carving, so it is also called playing with a flower knife. Gouge knife is to use several cutting and slicing methods to cut the surface of raw materials deeply and airtight.

All kinds of knife marks After cooking, the raw materials can be rolled into various shapes, such as wheat ears, chrysanthemums, magnolia, lychees, walnuts, fish gills, hemp fibers and so on.

, wooden comb back and other shapes. Make the raw materials easy to cook, keep the dishes fresh, tender and crisp, and the seasoning juice is easy to hang around the raw materials. Cutting edge depth

There are certain requirements, generally about two-thirds or four-fifths of the raw materials. Operation methods include pushing, pulling and straight cutting.

(1) The technique of pushing the knife is similar to that of reversing the knife. Hold the raw material with your fingers in your left hand, and hold the knife in your right hand, with the edge outward and the back inward.

The body is close to the upper joint of the left middle finger, which is about two-thirds of the raw material. The depth should be equal and the distance should be even.

(2) Broaching Broaching is similar to bevel edge. Hold the raw material in your left hand, hold the knife in your right hand, with the blade outward and the blade inward, and cut the knife to its original position.

Material, from top left to bottom right, about two-thirds.

(3) The straight knife is similar to the push knife cutting method, except that it cannot cut off the raw materials.

The application of knife cutting can be divided into general knife cutting and fancy knife cutting. Usually it's just a row of knife lines on the raw material, such as cooking the whole tail.

You can use broaching when fishing. Flower knife brush is the most widely used method to brush knives. The so-called flower knife is to cross various flower knife patterns on raw materials.

Tao, make the raw materials have various shapes after cooking. However, the use of this raw material must be tough and brittle without tendons, such as pigs,

Kidney of sheep and cattle, stomach, chicken gizzard, duck gizzard, squid, etc.