Turning spoon is a spoon technique used by chefs when cooking on the stove. Spoons are mostly used to make baked vegetables and baked vegetables, and they are usually turned over 2 ~ 3 times when cooking. When the dish is cooked, thicken it with starch, then pour a proper amount of oil along the edge of the pot (to lubricate and increase the flavor and brightness of the dish), and then turn it over so that the upward side of the dish becomes the bottom of the spoon. Spoons are often used in dishes with whole raw materials or dishes with neat raw materials. It is required that the dishes scooped out be complete in shape and not scattered. ?

Next, I will introduce the specific operation requirements of ladle to you. ?

Ready posture in front of the big spoon?

Generally, the frying spoon is held with the left hand, that is, the palm is facing up, and it is attached to the handle of the spoon, the thumb is placed on the handle of the spoon, and then the other four fingers are placed on the handle. Attention should be paid to: when holding the spoon, the force should be moderate, with the grip as the degree, and the grip should be steady and steady. If you use a pot with two ears, the posture of the pot is to hold a rag in your left hand, cover your palm after folding it, hook one side of the pot ear with your thumb, and then open your fingers against the bottom of the pot. In this way, when turning the spoon, the wrist strength and arm strength can be fully exerted, making the pot turning more flexible and accurate. ?

What is the action requirement when turning the spoon?

Spoon turning is a technique of 180 turning over raw materials. Its specific action requires three points: first, the rational use of wrist and arm strength to turn the whole dish over. When turning the spoon, the wrist strength and arm strength should be well coordinated, and the specific strength should be flexibly mastered according to the weight of the spoon and the weight of the dish. If the force is too small, the dish will not turn over; If you use too much force, the food will turn over easily. Secondly, compared with the usual spoon-turning action of stir-frying, the big spoon-turning action is bigger and more powerful, but the number of spoon-turning is less. This is because when cooking small stir-fry with Wanghuo, the spoon can rotate quickly and frequently, which can make the raw materials suffer from intense heat and reduce the loss of water inside the raw materials. However, it is not easy to simmer when cooking roasted vegetables with medium and small fire because the temperature in the spoon is not high and there is soup. Using a large rotating spoon can not only keep the raw materials neat and complete, but also reduce the number of rotating spoons and save physical strength. Thirdly, it is technically difficult to turn over the spoon, which requires that the dish after turning over the spoon should keep its original shape, that is, whether it is a dish without soup (such as spreading yellow vegetables) or a dish with soup (such as shark's fin), the appearance before turning over the spoon should also be the appearance after turning over the spoon, so the action of turning over the spoon should be completed at one time, and the turning over of the spoon should be decisive and not hesitant. ?

Spoons can be divided into forward turn, backward turn, left turn and right turn, but their basic movements are the same. The method of forward rotation is: first shake the frying spoon clockwise to make the raw materials rotate, then feed it forward and lift it upward to make the raw materials leave the frying spoon from the right front. At the same time, the front edge of the frying spoon is pulled inward to turn the raw materials from the spoon to the middle, and the raw materials are inserted into the frying spoon according to the falling speed and position of the raw materials. Simply put, it is to push, pull, send and lift these actions in place and cooperate well.

Backflip is the same as forward flip, but in the opposite direction. The left turn method is to turn the dish from the left to the right of the spoon, and the right turn method is the opposite direction.

Generally speaking, the method of spoon rotation varies from person to person, but from the point of view of operational safety, the left turn method, the right turn method and the backward turn method are better than the forward turn method. This is because if you don't master the method of turning forward, it's easy to spill the juice or directly turn it over to the hand holding the spoon and burn your body. ?

What are the technical essentials of a big spoon?

In addition to fast, accurate and coordinated movements, we should also pay attention to the following technical essentials when turning spoons. ?

First, the frying spoon should be smooth and not astringent. Before cooking, you can heat the frying spoon on the fire, then add a little oil, stir it in the frying spoon by hand, so that the oil is evenly distributed at the bottom of the spoon, and then pour out the oil. In this way, the frying spoon becomes smooth and easy to use, creating good conditions for the big spoon. This method is called "roasting pot", "yin pot" and "refining spoon" in the industry. Second, before turning the spoon, you usually use the method of "shaking the spoon", that is, turn the dishes in the spoon clockwise a few times to prevent sticking to the pot. When shaking the spoon, pour a little oil along the edge of the spoon as appropriate to increase the lubricity, so that the dish can be turned over when the spoon is turned. ?

Third: most dishes with large spoonfuls need to thicken the juice, so you should pay attention to:

The sauce should be evenly hooked. If the sauce in the dish is thin in some places and thick in some places, or there is sauce in some places and there is no sauce in some places, it will affect the turning effect of the spoon. ?

The juice should be thick and moderate. If the sauce is too thick, it will not only affect the quality of dishes, but also increase the difficulty of spooning; If the sauce is too thin, the raw materials will be separated from the sauce, and the broken raw materials will not form a whole, which will also affect the turning effect. When the plastic material (whole chicken and whole duck) is turned over, the sauce will still splash out. ?

The amount of juice should be moderate. Too much sauce will affect the safety of turning the pan; Too little sauce will dry the dishes and make it difficult to turn the raw materials. ?

Fourth: the amount of firepower before the spoon turns is also very important. ?

When cooking, the raw materials cling to the bottom of the pot, but there is a layer of thickened juice between the thickened raw materials and the bottom of the pot. When the thickened juice is heated, bubbles will be generated, which has a positive auxiliary effect on the smooth rotation of the spoon. The number of thickened bubbles is determined by the firepower. If the firepower is large, there will be more bubbles, less juice and thicker juice. When the firepower is small, there will be fewer bubbles, more juice and thinner juice concentration. In actual operation, we should master the firepower according to the specific situation, so that the amount, concentration and bubble number of sauce can reach the best state, which is more conducive to scooping.

The most important thing is to practice more!