The action of the forward turning method is as follows: first shake the frying spoon in a clockwise direction to rotate the raw materials, then send it forward and lift it up, so that the raw materials come out of the frying spoon from the right front. While lifting, use The front edge of the frying spoon is pulled inward, so that the raw materials leaving the spoon are turned to the middle of the spoon. According to the falling speed and position of the raw materials, the raw materials are inserted into the frying spoon. To put it simply, it means that the movements of pushing, pulling, sending, and raising are done in place and coordinated well.
Turning the spoon is a technique of turning the raw materials 180° in the spoon. The specific action requirements are three points:
Reasonably use wrist and arm strength to turn the entire dish over. When turning the spoon, the wrist and arm strength must be coordinated well, and the specific strength must be flexibly controlled according to the weight of the spoon and the weight of the dish. If the force is too small, the dishes will not be turned over; if the force is too strong, the dishes will be easily turned over.
Compared with the usual spoon-turning movements for small frying and stir-frying, the large spoon-turning action has a larger range of movements and greater strength, but the number of spoon-turning times is less. This is because when making stir-fried dishes over high heat, turning the spoon quickly and frequently in small increments can make the raw materials subject to intense heat without burning, and reduce the loss of internal moisture in the raw materials. When making grilled dishes over medium-low heat, because the temperature inside the spoon is not high and there is soup, it is not easy to burn the pot. Using a large turning spoon can not only keep the ingredients neat and complete, but also reduce the number of turning spoons and save physical strength.
The technical difficulty of turning the ladle is relatively high. It requires that the dishes must remain in their original shape after turning the ladle. That is, whether it is a dish without soup or a dish with soup, what is it before the ladle is turned? In the same way, it should be what it should be like after turning the spoon, so the action of turning the spoon should be done in one go, and the spoon should be turned decisively without hesitation.
Skills generally refer to abilities that are different from talents and must be acquired through time-consuming study, training or work experience. Technology is often also covered under "professional skills".
Skill sports are composed of dynamic and static movements such as somersaults, throwing and catching, balancing, and dancing. They are sports competitions in which body shaping is completed with bare hands.
The word "skill" comes from the Greek word "clever", which refers to a person who has perfect mastery of vertical jump, balance and strength. It appropriately summarizes the characteristics of skill movements.
Skills sports have a broad mass base in our country and are an advantage among competitive sports in our country. From 1980 to 1997, the Chinese technical team won 116 gold medals in world competitions, accounting for about 11% of the total number of world-class gold medals won in my country's competitive sports during this period. Since 1990, our country’s technology has been one of the top three in the world’s technology world.
Won the first place in the world championship team score twice, ranking first in the world. In 1993, Chinese technical athletes won 13 gold medals at the 10th World Skills World Cup, and in 1994, they won 15 gold medals at the 11th World Championships in Beijing. Men's doubles has always dominated the world, winning the world championship for ten consecutive years.