I kind of want to be a chef, but I don’t know anything about chefs. How many types of chefs are there? What's the difference? Please let me know from the experts what chefs are in demand now.

Common knife skills include the following:

1. Cutting means that the knife surface is at right angles to the table surface, or the food raw materials are cut longitudinally by pushing and pulling, or straight up and down. This is the common knife technique for cutting vegetables into slices, shreds, and grains;

2. Batch refers to the knife surface being parallel to the case, pressing the raw materials with one hand, holding the knife parallel with the other hand, and cutting the raw materials horizontally. Also called "piece". Commonly used in film editing;

3. The method of chopping is the same as cutting. The difference is that the blade is vertically up and down, and the continuous operation is what we often call "jumping the knife". It is often used to change the raw materials into granules and purees, such as minced ginger and minced garlic. Operating two knives together is called "double-knife chop"; this knife method can speed up the cutting, but the raw materials are generally chosen to be relatively brittle and easy to cut.

4. The chopping method is similar to chopping. The difference is that the force of the knife is stronger and the movement distance between the knife and the food is relatively large. It is generally used to cut raw materials that are not easy to break, such as animal tendons. , bone and tough raw materials;

5. Ji This is a relatively fine and technical technique, which is what we often call knife flower. The real purpose is to make the ingredients ripe and the dishes beautiful. For example: wheat ear knife flower, coir raincoat knife flower, cross knife flower, etc., cut different edges on the surface of the raw materials. During cooking, the raw materials with the knife edge will form various shapes when heated, which is very beautiful. The raw materials with the knife edge can also It greatly shortens the cooking time and makes it easier to taste.

The above five knife techniques are the basis of cooking knife skills. Now let’s talk about the precautions when using a knife:

1. A knife is a dangerous tool. When using a knife, you must concentrate. After use, the knife should be placed in a proper and safe place. When nothing happens, do not play with it in your hands to avoid accidental injury;

2. The knife should be kept sharp, and often use a fine-grained grinding stone ( Polish it with a whetstone to make it easier to operate. After use, wipe off the water and store it cleanly to prevent rust;

3. When using a knife, generally hold the food ingredients with your left hand and the knife with your right hand. Curl the five fingers of your left hand and press on the raw material to prevent the raw material from rolling or sliding away. When cutting with your right hand, the blade surface should be close to the surface of the left finger. This operation is not only safe, but also keeps the raw material cut evenly and beautifully.

Let me give you an example of the skills of each knife:

Wheatfish:

Decapitate the fish and cut it in half (also cut the tail) ) Remove the middle bone, use a sloped knife to make cuts across the fish meat (the knife distance is 1 cm), and then use a straight knife to make cuts straightly (the knife distance is 0.6 cm). Do not touch the fish skin when cutting.

Pork loin flower knife techniques and applications

1: Mixed use of oblique knife method and straight knife method

1? Wheat flower knife method

Processing technique: Use a knife to make a small slit on the surface of the pork loin and tear off the outer membrane. Then put the pork loin on the vegetable pile, hold the kidney with your left hand, and cut the kidney slices into two halves with a knife in your right hand. Use the knife to remove the smell of the waist, leaving only the clean waist. The same as below. a Place half of the pork loin on the vegetable pier, with the inside of the loin facing upwards. Use an inclined knife to push out a number of parallel knife lines. The inclination angle is about 40°, and the cutting depth is the pork loin. 3/5 of the thickness. b. Then turn the pork loin at an angle, and use a straight knife to push out several parallel knife lines that intersect with the oblique knife lines at 90°. The depth of the knife is 4/5. c. Divide the chopped pork loin into two halves lengthwise, and cut it into two halves transversely. That is, cut half of the pork loin into 4 rectangular strips, and heat and curl them into a wheat ear shape.

Technical requirements: a. The tool distance, cutting depth and tilt angle must be uniform when cutting. The straight knife pattern should be slightly deeper than the oblique knife pattern, and the distance between the oblique knife patterns should be slightly wider than the straight knife pattern. b The inclination angle of the oblique knife can be flexibly controlled according to the thickness of the pork loin. The smaller the inclination angle, the longer the shape of the wheat ears. c. The size of the changed pieces should be uniform after cutting.

Scope of application: Suitable for stir-fried, stir-fried and stir-fried dishes, such as "fried wheat ears and kidneys", "sauce-fried kidneys", etc.

2. Coir raincoat flower knife

Processing techniques: a. Use an oblique knife to push the inside of the pork loin, and then use a straight knife to push it. Same as the wheat ear flower knife. b Then, on the outside of the pork loin, that is, the side without loin smell, use an oblique knife to push several parallel knife lines. The depth of the knife is 4/5, forming a transparent network with the inside. c Then cut the pork loin into a square with a side length of 3 to 5 cm, and then curl and shrink it when heated to form a coir raincoat shape.

Technical requirements: The tool distance, cutting depth, and block modification must be uniform.

Scope of application: Suitable for stir-fried and fried dishes, such as "fried coir raincoat kidney flowers", "soup fried kidney flowers", etc.

3. Fish gill knife, also known as eyebrow flower knife

Processing technique: a. First use a straight knife to push and cut out several parallel knife lines on the inside of the pork loin. The knife depth is 4/5. b Rotate the pork loin 90°, then use the first knife to draw the knife pattern with a depth of 3/5, and use the second knife to cut the raw materials into continuous blades using the method of pulling the blade with an inclined knife. After heating, it is ready. Fish gill flakes.

Technical requirements: The knife distance must be uniform, and the chip size must be consistent.

Scope of application: Suitable for boiling, boiling, stir-frying and steaming dishes, such as "Sauerkraut Fish Gill and Loin Slices", "Garlic Soybean Loin Slices", "Cilantro Loin Slices Soup", etc.

4. Lantern Flower Knife

Processing techniques: a. First cut the clean pork loins into slices of 4 cm, 3 cm wide and 0.3 cm thick. b Use a diagonal knife to make two cuts on one end of the piece, and then make two more diagonal cuts on the other end. c. Turn the raw material 90°, use a straight knife to push several parallel knife lines longitudinally, and make them 90° with the oblique knife lines at both ends. After heating and curling, it will become a lantern shape.

Technical requirements: a The depth of the inclined knife should be shallower than that of the straight knife. b The knife distance should be parallel and even, and the chip size should be consistent.

Scope of application: Suitable for boiling, stir-frying, boiling and mixing dishes, such as "boiled lantern waist", "red oil stir-fried waist slices", etc.

2. Mixed application of straight knife method and straight knife method

1? Lychee flower knife

Processing technique: a. First use a straight knife on the inside of the pork loin Push out several parallel knife lines? The depth of the knife is 4/5. b Turn the pork loin at an angle, and still use a straight knife to push out several parallel knife lines. The depth of the knife is the same, and the intersection with the previously pushed knife lines is 80 to 90 degrees. c. Cut the sliced ??pork loin into diamond-shaped pieces or equilateral triangle pieces. The former is rolled diagonally after being heated, and the latter is curled into a lychee shape on three sides.

Technical requirements: The tool distance, cutting depth and block size must be uniform.

Scope of application: Suitable for stir-fried, stir-fried and stir-fried dishes, such as "fried shrimp kidney", "fried kidney with coriander", etc.

2. Bamboo Flower Knife

Processing techniques: a. First cut the pork loin into long squares 4 cm long and 2.5 cm wide. b Make 4 parallel cuts along the length of the rectangular block. The cutting depth is 4/5, and then cut one straight cut horizontally about 1 cm from both ends of the rectangular block. The cutting depth is 2/3, and the cutting depth is 2/3. The straight knife patterns intersect at 90°, and after being heated and curled, they resemble bamboo knots.

Technical requirements: The tool distance and the depth of the tool feed should be consistent, and the horizontal knife pattern should be shallower than the longitudinal knife pattern.

Scope of application: Suitable for stir-fried dishes, such as "Asparagus Kidney".

3? Double-sided flower knife? Also known as cage flower knife and basket flower knife

Processing technique: a. First, use a straight knife to push out the inside of the pork loin in a slightly oblique direction. Several parallel knife lines? The cutting depth is 2/3. b. Then turn the raw materials over, and use a straight knife to push out several parallel knife lines at 45° to the inner knife lines on the outside of the pork loin. The depth of the knife is the same. c Cut the pork loin into a square shape. After pulling it open, the holes on both sides will be like a basket grid and elastic. After heating, the pattern will open and the two sides will be connected.

Technical requirements: The tool distance should be uniform and parallel, and the cutting depth should be consistent.

Scope of application: Suitable for stir-fried, stir-fried and boiled dishes, such as "double-flavored fried kidneys" and "raw boiled kidneys".

4. Corn cutter

Processing techniques: a. First cut the pork loin into isosceles triangle pieces.

b. Make a number of parallel knife patterns in a straight direction along the base of the triangle. The depth of the knife is 2/5. Then turn the raw material in one direction and make a number of parallel knife patterns in a straight direction. The depth of the knife is 3/5. Two kinds of knife patterns. Intersect at 90°. The knife edge is in the shape of a small square grain with a shallow knife pattern, and is rolled into a corn shape after being heated.

Technical requirements: The tool distance and depth of infeed should be uniform, and the horizontal knife pattern should be slightly shallower than the longitudinal knife pattern.

Scope of application: Suitable for stir-fried, stir-fried and boiled dishes, such as "fried corn kidneys".

3. Mixed application of oblique knife method and oblique knife method

Pine cone flower knife

Processing technique: a. First push the inside of the pork loin with an oblique knife Cut out several parallel knife lines? The inclination angle is 45°, and the cutting depth is 4/5. b Turn the pork loin at an angle, and still use the inclined knife to push out several parallel knife lines. The tilt angle and the depth of the knife are the same, and the two knife lines intersect at 45°. c Cut the pork loin into a rectangular shape of 5 cm and 4 cm wide, then heat and curl it into a pine cone shape.

Technical requirements: Same as litchi flower knife.

Scope of application: Same as litchi flower knife.

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Most Commonly used: cutting and cooking of wheat ear and kidney flowers

Wheat ear kidney flower is a common dish on the dining table. Cutting and cooking wheat ears and kidneys are very technical and require real skills in terms of knife skills and fire. If the technique is not refined or slightly neglected, it is often difficult to achieve success.

The quality of raw materials is crucial to the success or failure of a dish. It is a key to making a good dish. In order to achieve the perfect state of wheat ear kidney, you must first select good ingredients, as Qing Yuan Mei said; "The physical properties are poor, and although it is easy to cook, it is tasteless." It is better to choose pork kidneys with a slightly yellow color, and purple ones. It has a lot of blood and is not as good in taste and crisp as the slightly yellow one. ?

After selecting the ingredients, you can start cutting and matching. The method is: use a flat knife to cut the kidney in half from the middle, and then use your left hand to squeeze the two ends of the kidney toward the middle to make the middle bulge and highlight the waist. Cut it into pieces and dip it in clean water. It makes the blade surface smooth and easy to cut. When cutting, it is generally necessary to cut along the length and horizontally, using the slope knife method, the knife distance is 3.5 to 4 mm, the cutting depth is 3/4 of the thickness of the kidney, and the angle with the kidney should be between 45° and 50°. When using a slope knife to cut patterns, the greater the slope and the smaller the angle, the longer and more pleasing the pattern will be; on the contrary, the pattern will be short and not beautiful enough. After cutting the slope with the knife, turn the kidneys sideways and cut 4/5 of the thickness of the kidneys with a straight knife along the length, with a knife distance of 3 mm. Regardless of whether you are cutting horizontally or straight, you must be firm and make the depth and width of the knife distance uniform. This is the key to ensuring the beautiful shape of the finished dish. ?

After the kidneys are cut, cut them into 4 cm wide and 1.5 cm wide pieces. Use water to wash off the mucus on them. Take a clean cloth and gently wipe the water dry. Then, according to cooking needs, Decide to starch, batter or cook directly. ?

There are two keys to cooking kidney flowers:

1. The oil temperature should be just right;

2. The cooking time should be as short as possible. To make wheat ear and kidney flowers, the oil-cooking method is generally used, that is, oiling them until they are cooked. When passing oil, the oil temperature should be controlled between 60 and 70%. If the oil temperature is too low, the raw materials will not mature easily, which will inevitably prolong the oil passing time and make the kidneys become old. If the oil temperature is too high, the protein in the kidneys will quickly condense when heated. , the surface is burnt hard and loses its crispness. The time from cooking the wheat ears and kidneys to taking them out of the pot and putting them on the plate should generally not exceed 30 seconds, and the time for passing the oil should not exceed

3 or 4 seconds before the oil is removed. The method of seasoning the gravy can shorten the actual cooking time and make the finished dish crisp, tender and smooth, which is an ideal method.

The following is an introduction to the cooking process of wheat kidney flowers:?

Ingredients: 300 grams of pork kidneys, 5 grams each of soy sauce and sesame oil, cooking wine, 2.5 grams of MSG, 1.5 grams of vinegar 2. 5g water starch 30g scallion slices and minced garlic 10g each lard 500g refined salt 0. Appropriate amount of 5 grams of fresh soup?

Method:

1. Beat the kidneys with a wheat-spear cutter, put them in a bowl, add 10 grams of moistened starch and mix well; in addition, add the fresh soup, cooking wine, MSG, Mix soy sauce, refined salt, vinegar and remaining wet starch into gravy.

2. Turn on the wok over high heat, add lard and heat until it is 70% hot. Add in the loin and let it fall apart quickly. Fry for three or four seconds and filter the oil. 3. Put a little oil in the pot, add onion slices and minced garlic and fry for a while, add the kidneys and stir-fry, pour in the correct gravy, wait until the juice bursts, pour sesame oil and serve. ?

Features: Deep red color, bright gravy, shaped like ears of wheat, crisp, tender and refreshing.