Specific operation method of small turnover plate
The essentials of turning over a small pot are basically similar to those of turning over a big pot (the article "Talking about turning over a pot in the kitchen" published in the monthly magazine of 201/kloc-0 has a detailed introduction), but the scope of action is smaller, and its action can be divided into four steps: pulling, sending, broadcasting and receiving.
"Pull" (see figure 1): Hold the handle or ear of the pot with your left hand, relax your shoulders and naturally droop. Take the round bottom protruding from the bottom of the wok as the fulcrum (hanging above the wrist as the fulcrum), pull the wok from the wok mouth to one side along the edge of the wok mouth, and at the same time make the wok lean forward slightly to convey the ingredients to the first half of the wok.
"Send" (see Figure 2): Keep the ingredients in the first half of the wok, use the radian in the wok as much as possible, push the ingredients in the wok forward with the kitchen edge as the fulcrum, and at the same time use wrist force to tilt up and hook back.
"Seeding" (see Figure 3): With the action of tilting upwards and hooking backwards, the ingredients in the pot are seeded upwards by the strength of the wrist, so that some ingredients in the pot turn over along the arc of the pot 180, and the turned part overlaps with another part. The two actions of "sending" and "broadcasting" need to be done in one go, and using ingenuity in operation is the most critical and technical link in the process of turning the pot.
"Pick up" (see Figure 4): While turning over the materials in the wok, gently pull down and press the wok, the wok leans forward slightly to catch the ingredients, and then continue to pull the wok back. Repeat the above actions to make the ingredients roll evenly in the wok.
The small rotating pan is very technical, and the main point of action is to use the skill of the wrist to let the ingredients rotate freely in the wok. To master the technique of small pot flipping skillfully, the whole set of movements should be practiced step by step, relying on understanding and long-term training.
Practical application skills of small flip
In practical operation, the use of small pan depends on the nature of ingredients, knife work, cooking temperature and cooking method. Generally, the left hand turns the pot and the right hand holds the spoon to stir, which is organically coordinated and coordinated.
The specific operation essentials are as follows:
First, according to the different properties of ingredients and different cooking temperatures, turn the pan in different ways.
Second, the same ingredients are different in shape, size, thickness and thickness after being processed by a cutter, and their thermal conductivity will be different when the same heat is used. At this time, the technique of turning the pot will also change.
Third, different ingredients, different cooking methods, and different pan-turning techniques all contribute to the taste, shape and good taste of dishes.
In short, according to the different requirements of cooking, the small turning method should use different techniques to turn the raw materials in the pot skillfully, accurately, timely and properly, so that the dishes can meet the quality requirements in terms of heating maturity, taste, coloring, thickening and modeling. Of course, if you want to use the small flip correctly, you must have skilled small flip technology, which can only rely on hard practice.