使用一勺动作,有人告诉过你吗?

                                          使用一勺动作,有人告诉过你吗?


                                          对于每位厨师来说,涮涮锅是一项基本技能。菜的质量与涮涮锅的技巧密切相关。在工业上,转动勺子的技术分为小勺子,大汤匙,摇摆勺子,挂勺和转动勺子。这些行动的用途是什么? 小汤匙是一种常用的转汤方法,主要适用于少量,加热时间短,易成熟的菜肴。 小转动勺具体操作方法: 用左手握住左手的手柄或耳朵,以炉子的边缘为支点,将勺子(壶)向前微微倾斜,将原料送到勺子的前半部分(锅),快速将其拉回某个位置,然后轻轻拉下压力。原料在勺子(锅)中翻转,然后原料被运到勺子的前半部分(锅),然后拉回并翻过来,这样勺子不会反复离开火,和敏捷,快速,自由翻转,以达到煮熟的菜肴。质量要求。 例如,通过爆炸方法制作的“宫保鸡”,这种着名的菜肴与调味料同时进行。制作时,必须采用一小勺技术,使菜肴均匀品尝,紧绷,明亮。哦,金色的效果。 另一个例子是“炒猪肉丝”。将原料倒入勺子后,用小勺子翻转技术不断翻转原料,然后加入调味料使猪肉丝变热,味道均匀,成品达到新鲜和质量。要求。 另一个例子是“红焖排骨”。在加热和熟化过程中,主要材料通过小勺技术定期翻转。当加厚时,使用小勺子技术将淀粉浸入水中,同时将主要成分转化为汤。果汁增稠均匀分布,达到最佳的亮油效果。 有两种类型的大汤匙:正面和背面,左和右。它是锅中原料的180°翻转操作。也就是说,让原料通过大勺来达到“触底而来”的效果。大,所谓的大汤匙。 大转动勺特定操作方法:(左转和右转) 用左手握住汤匙把手或锅耳,在锅中摇动碗碟,然后将锅从火上拉起并抬起,然后将其送到右上方,将锅抬起至60°角~70°,抬起时,用手臂轻轻拉回锅,使材料向后腾空。这时,碟子会对大汤匙有一定的惯性。为了减少惯性,必须将锅与原料一起放下以使角度更小并捕获原料。 上述拉动,发送,提升,转动和完成一组动作必须灵活,准确,一致,一气呵成,不能分解。 大勺子适合塑造原料和形状精美的菜肴。例如,“螃蟹和高粱瓜”中的“扒”法,将瓜条煮熟并埋在盘子里,然后轻轻推入准备好的汤中。使用小火来品尝味道,并使用大勺子的技术来加厚锅中的菜肴。形状不分散,形状与编码轮完全相同。像这样的菜不是一个大汤匙。 另一个例子是“红焖水晶鱼”。在主要成分被烧成味道后,使用相同的技术来显示鱼体表面,刀和果汁的最完美部分。 摇勺具体操作方法: 用左手握住勺柄或锅耳。通过手腕的力量,顺时针或逆时针旋转大汤匙(壶)定期旋转。通过摇动大汤匙(锅),驱动勺子中的盘旋转。此操作适用于用韭菜,花盆和整个配料制成的菜肴。 可以通过摇摆勺子来实现菜肴: 1.调整勺子(锅)中的原料加热,使果汁的味道,味道和着色均匀,避免原料。 2.由于摇摆勺(锅)的作用,浸出油分布更均匀,减少了原料与勺子(锅)之间的摩擦,提高了润滑程度。 3.由于摇摆勺(壶)产生的惯性,原料与大勺(壶)之间会产生一定的间隙(用肉眼很难观察),这为光滑奠定了基础。开发大勺子。 4.由于勺子(锅)和主要材料之间的摩擦,一些餐具的皮革表面的亮度增强。 For example, “Five-sweet chicken”, the whole chicken skin that is steamed and cooked is face down, and it is made into a spoon (pot). When thickening, the gouache juice is dripped along the edge of the raw material while the spoon (pot) is edged, so that the soup is thick. The clam juice is distributed to various parts, then the oil is drenched, the spoon (pot) is adjusted to adjust the position, and the timing is turned over, so that the bright red color of the leather face is facing downwards, and finally dragged into the dish, which is beautiful in appearance. The specific operation method of the hanging spoon: Hold the spoon handle or the pot ear in your left hand. At the right time, place the large spoon (pot) end away from the fire source, hold the big spoon (pot) slightly forward, and send the raw material to the front half of the spoon (pot), and pull back When the front end is tilted up, coordinate with the hand spoon to quickly flip the material once. Because the material in the spoon (pot) is turned over and the whole set of movements are carried out in the air, it is called a hanging spoon. This method is suitable for use in some special dishes and dishes to ensure the quality of the dishes, the quality of the dishes and the quality of the dishes. For example, "drawing potatoes", the potato paste is fried and put into the syrup, quickly sprinkle the spoon away from the fire source, use the technique of hanging over to constantly flip the raw materials, so that the potatoes are covered with syrup to meet the quality requirements. For dishes like this, if other methods of turning spoons are used, it is necessary to cause the main ingredient to hang unevenly, or the syrup becomes red and bitter, and the characteristics of the dish are lost. There are also methods such as “explosion”, “speculation” and “熘” to cook a small number of dishes. Most of the dishes are hovering. The specific method is to catch a part with a spoon when the dishes are turned up and have not yet fallen. The falling dishes are placed in the dish and the other part is returned to the spoon. This is repeated, one spoonful and one spoonful of the dishes. The specific operation method of the help spoon: Hold the spoon handle and the pot ear in the left hand, and hold the hand spoon on the inside of the frying spoon (pot) on the right side. While pulling the large spoon (pot) to turn the dishes, use the hand spoon to push the material back and forward to make it flip. In the number of dishes that are difficult to flip by other methods, and the effective implementation of small flip and hanging techniques. For example, if you make ten plates of "spicy chicken", it is difficult to turn the chicken pieces because of the large number. At this time, it is often done by means of assisting and turning, so that the dishes are heated, tasted even, mature and consistent, and the juice is even and bright. effect.xx 此外,转动勺技术还有前勺,转勺,左转勺和右转勺等,这种方法更适合,取决于菜肴,人和环境等因素。有些菜肴在烹饪时使用汤匙方法,难以达到最佳效果,并且必须以多种方式紧密协调。 例如,大勺必须与摇摆勺有机结合;小勺子,挂勺应与勺子巧妙搭配,依此类推,只有灵活运用不同勺子的方法才能达到熟食的质量标准。 我们可以根据不同的材料,不同的方法,用肉汁,不同的成品形状,不同的动作和其他因素,不同的转动勺子的实践方法,最终达到控制和转罐技术的目的的形状。 —————— 红色厨房网络是厨师行业的第一个新媒体,每天更新厨师和公众的菜单。欢迎关注我们! (微信公众号:hongchu66;网址:www.chuyi88.com)

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