肴的好坏与厨师的刀功直接相关,因为菜肴讲究色、香、味、形。用刀的方法和技巧主要有: 1.切,削(cutting) 直切(横切) cut along the grain of the meat 2.切丁 (cutting into dices/dicing) 切肉丁 cut meat in dices

 

菜肴的好坏与厨师的刀功直接相关,因为菜肴讲究色、香、味、形。用刀的方法和技巧主要有:

 1.切,削(cutting)

 直切(横切) cut along the grain of the meat

 2.切丁 (cutting into dices/dicing)

 切肉丁 cut meat in dices

 鲜莲鸡丁saut6 diced chicken with lotus seeds

 3.切丝(shredding)

 清炒鸡丝plain saut6 chicken shreds

 4.切末(mincing)

 切肉末mince meat

 5.切片(slicing)

 茄汁鱼片saut6 fish slices with tomato sauce

 芝麻腰片sliced pork kidney with sesame paste

 6.切柳(filleting)

 芙蓉炒鸡柳saut6 chicken fillets in egg white and milk

 7.切块(cutting into pieces)

 炸八块fried chicken in eight pieces

 黄焖鸭块braised duck with brown sauce

 8.去骨(boning)

 9.去皮(skinning,peeling)

10.刮鳞(scahng)

 11.剁(mashing)

 12.刻,雕(carving)

 

 

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