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烹饪中的刀法有哪些

更新时间: 2020-09-12 00:00:00     

切菜的关键是左手掌握菜,几个指尖要向内弯曲一点点,并微微用力把菜抓扣紧,右手所持刀面与左手内弯食指的第一指关节紧靠。切菜时,刀口只微微提起,刚好离开菜面,就可往下切,刀口永远不要高于左手食指第一指关节,这样,即使稍有大意也不会把手指切破。刀法在烹饪中很重要,目的是为了使烹饪的原料大小、形状、厚薄相同。现介绍常用的五种刀法:

1、直刀法:刀与菜墩垂直,刀直上直下的切,可以直推切、直拉切、直锯切;

2、料刀法:刀与菜墩成斜角切,一般是切比较薄的食物,如切肚片、肉皮、腰片、鱼片等,使切出的菜较宽大;

3、滚刀切:把菜滚动着直刀切下去,如切胡萝卜,切后的菜较大;

4、平刀切:又叫片,即刀面与菜面、菜墩成平行的切法,有平刀拉切、平刀又推又拉切,如切蒜泥白肉等;

5、砍剁法:即砍骨头、剁肉末等,互不粘连即可。

关键词: 烹饪 刀法 哪些

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