The bright moon and the empty courtyard are like water like a Chinese year

Chapter 186 Xi Hexian Goes to Xishan Hall to "Learn Art" (8)

Location: Inner Hall of Xishantang (Kitchen)
"Pushing the knife and cutting is to push the blade from the back to the front."

"First place the blade flat on the place where the food is cut."

"Press the ingredients with your left hand, and push the knife parallel to the cutting board at a certain angle (between 5 degrees and 10 degrees)"

"Focus on the back end of the knife and cut the ingredients with one knife"

"Push cut is suitable for fragile, thin ingredients, such as dried tofu, dried tofu, etc."

"Broaching is when the blade is pulled from front to back to cut food."

"Press the food with the left hand, and the blade is perpendicular to the cutting board"

"Pull it from top to bottom, focusing on the front end of the knife."

"This cutting method is suitable for tough ingredients, such as shredded raw meat, sliced ​​meat, etc."

"Saw knife cutting is to align the blade with the food material, first push and then pull to cut."

"Hold the food with the left hand, and put the knife on the food with the right hand."

"Perpendicular to the cutting board, push and pull to cut down (cut the raw material like a saw)."

"This cut is ideal for large loose, brittle items such as ham, sausages, deli meats, bread, etc."

"The guillotine cutter is specially used to improve the knife skills of cutting food with shells."

"There are two methods, one is to hold the handle of the knife with the right hand, and the front of the back of the knife with the left hand."

"Aim the tip of the knife at the part of the object to be cut and press it, don't let the knife slide"

"Press down on the handle of the knife with your right hand, and the cut object will be cut off"

"Another kind of cutting is to press the heel of the knife on the part of the food to be cut."

"Hold the handle of the knife with your right hand, and press the front of the back of the knife with your left hand."

"Press down with both hands at the same time or alternately, and cut the cut object, so it is called "guillotine cut"."

"Guillotine cuts are generally used to treat small bones with cartilage"

"Raw and cooked ingredients that are small, round and slippery, such as: chicken, duck, fish, crab, peanuts, etc."

"Horb cutting is to press the ingredients firmly with the left hand, and keep cutting with the knife in the right hand"

"Each cut is to roll the ingredients once."

"Slices or chunks are determined according to the posture and speed of the rolling of the ingredients"

"Generally, the rolling is fast, the cutting is slow, and the pieces are cut out."

"Roll slowly, cut quickly, and the slices will come out"

"This rolling cutting method can cut a variety of blocks and slices, such as: hob blocks, water chestnut blocks, comb blocks, etc."

"The requirement for hob cutting is: the slope of the left hand rolling the ingredients should be moderate"

"The right hand should follow the ingredients rolling and cut at a certain slope to keep the size and thickness uniform"

"Hob cutting is mostly used for round or oval crisp vegetable ingredients, such as: radish, lettuce, cucumber, wild rice, etc."

"And shaking the knife is to put the blade flat, and press the food firmly with the left hand"

"Hold the knife in the right hand, and move from right to left after cutting into the ingredients."

"When moving, the blade should shake up and down, and shake evenly"

"Shaking knife is generally used to beautify the shape of ingredients by hand, which is suitable for soft ingredients."

"This cut slices the ingredients into rippling slices and cuts them straight."

"It forms beautiful sawtooth, such as preserved egg slices, dried tofu, etc."

"Oblique knife cutting is a kind of knife method in which the knife and the pier are at an oblique angle, and the knife makes an oblique movement to slice the food."

"It can be divided into inclined knife pull piece, inclined knife push piece, also known as slope blade, spatula blade, etc."

“A diagonal cut is often used for crunchy textures”

"The knife method is to press the left end of the raw material firmly with the left hand, hold the knife with the right hand, and tilt the back of the knife."

"The blade is to the left, the angle is slightly oblique, and the slices enter the ingredients."

"Move to the lower left with the part of the food surface close to the left hand."

"Because the oblique angle of the blade slices into the food, the area of ​​the sliced ​​​​blocks and slices"

"It is larger than the cross-section of its ingredients, and it is oblique."

"Such as sea cucumber slices, chicken slices, fish slices, cooked belly slices, kidney slices, etc., this knife method can be used."

"The requirement for oblique cutting is to put the ingredients in Dunzisi."

"To keep it from moving, press the pressed part with the left hand"

"Cooperate rhythmically with the movement of the right hand, slicing down knife by knife."

"Mastering the thickness, size and slope of slices"

"Mainly rely on eyesight to watch the movement of the hands and the place where the knife falls."

"At the same time, the right hand should firmly control the direction of movement of the knife."

"The reverse knife cutting method is roughly the same as the oblique knife cutting ingredients"

"The difference is that the back of the knife is facing inward (towards the body), and the blade is facing outward."

"Use the front half of the blade to make the blade oblique to the vegetables"

"After the blade enters the food, it moves from the inside out"

"Reverse cutting is generally suitable for crispy and slippery ingredients"

"The left hand is required to press the ingredients firmly, and the upper joint of the left middle finger is against the blade."

"The knife in the right hand sticks to the knuckle of the middle finger of the left hand to slice into the ingredients"

"Each movement of the left hand backwards must be controlled at the same distance to make its shape consistent in thickness."

"Patting the knife to cut is to put the knife flat and slap the food hard to make the food broken and smooth."

"If you use patting, you can crush the garlic cloves and fresh ginger, and you can also use patting to make the meat not slippery and the meat is loose."

"Flat knife cutting refers to the knife method in which the knife is parallel to the pier surface and moves horizontally."

"It can be divided into flat knife straight piece, flat knife push piece, flat knife pull piece, flat knife shaking piece, flat knife rolling piece, etc."

"Finally, when it comes to cutting with a knife, it refers to the movement of the knife in different directions such as vertical and inclined to cut on the food."

"Or the knife technique of horizontal and vertical crossing, deep and continuous patterns on the slice."

"It can be divided into straight knife, straight knife push, oblique knife push, oblique pull, etc."

"Ji Dao means carving, so it is also called Ji Hua Dao"

"Ji Dao uses several methods of cutting and slicing."

"Scribe the surface of the ingredients with deep and impenetrable horizontal and vertical knife patterns."

"After cooking, the ingredients can be curled into various shapes"

"Such as: wheat ears, chrysanthemums, magnolia flowers, lychees, walnuts, fish gills, coir raincoats, wooden comb backs and other shapes."

"Make the ingredients easy to cook, and keep the dishes fresh, tender and crisp, and make the condiment juice easy to hang around the ingredients."

"There are certain requirements for the depth of the knife edge, which is generally about two-thirds or four-fifths of the ingredients."

"The operation method is divided into push knife, pull knife and straight knife."

"The technique of pushing the knife is similar to that of the reverse blade, pressing the ingredients with the left finger"

"Holding the knife in the right hand, the edge of the knife is outward, the back of the knife is inward, and the blade is close to the upper joint of the middle finger of the left hand"

"About two-thirds of the film's ingredients, the depth should be equal, and the distance should be uniform"

"Bratto is similar to a slanted blade. Hold the ingredients with your left hand and hold the knife with your right"

"The body of the knife faces outward, the blade faces inward, insert the knife into the ingredients, and pull about two-thirds from the upper left to the lower right"

"The straight knife is similar to the push knife, but it cannot cut the ingredients"

"In terms of the application of Ji Dao, the knife method can be divided into two types: general Ji and Huadao Ji."

"Generally, it is just a row of knife patterns on the raw material."

"If you are cooking a whole fish, you can use the broach method"

"Hua Dao Ji is the most extensive type of Ji Dao."

"The so-called Huadao refers to the various patterns of Huadao crossed on the ingredients."

"Make the ingredients appear in various shapes after cooking"

"However, when using this type of food, it must be tough and brittle without gluten."

"Such as: kidneys of pigs, sheep, and cattle, as well as pig stomachs, chicken gizzards, duck gizzards, squid, etc."

(Note: For each of the above knife techniques, Master Dai used suitable ingredients to cooperate with the operation drills for them to see)
Chapter 180 Six (End)
Note: The ones with () are just to inform the readers of their respective identities.When reading, you can remove the name in () by yourself.

(End of this chapter)