切菜技巧 – 切菜技巧

qiē cài jì qiǎo

Māma jiāo wǒ zuò cài, dì yī jiàn shì jiù shì xué huì yòng zhēn bǎn. Tā bǎ yī kuài gān jìng de zhēn bǎn fàng zài zhuō shàng, shàng miàn fàng zhe yī gēn hú luó bo. Tā ná qǐ cài dāo, duì wǒ shuō: “Qiē cài de shí hòu, shǒu zhǐ yào wān qǐ lái, yòng zhǐ guān jiē dǐng zhe dāo miàn. ” Wǒ shì le yī xià, cài dāo hěn zhòng, qiē le jǐ xià, hú luó bo piàn hòu báo bù yī. Māma xiào le, tā jiē guò cài dāo, fēi kuài de bǎ shèng xià de hú luó bo qiē chéng jūn yún de xiǎo kuài.

Jiē zhe, māma cóng guì zi lǐ ná chū chǎo guō hé píng dǐ guō. Tā shuō: “Chǎo cài yòng chǎo guō, jiān dōng xi yòng píng dǐ guō. ” Tā bǎ chǎo guō fàng zài lú zi shàng, dào le yī diǎn yóu. Rán hòu tā ná qǐ guō chǎn, qīng qīng fān dòng guō lǐ de cài. Guō chǎn zài chǎo guō lǐ fā chū qīng cuì de shēng yīn. Wǒ xué zhe māma de yàng zi, yòng guō chǎn fān chǎo, dàn shì lì qì tài xiǎo, cài chà diǎn diào chū lái. Māma yòu shì fàn le yī cì, tā shǒu wàn yī zhuǎn, guō chǎn jiù bǎ cài fān le gè miàn.

Hòu lái, māma ràng wǒ yòng píng dǐ guō jiān yī gè jī dàn. Wǒ xiān bǎ píng dǐ guō shāo rè, dào yóu, rán hòu dǎ jī dàn. Jī dàn zài píng dǐ guō lǐ màn màn níng gù, wǒ yòng guō chǎn xiǎo xīn de bǎ tā fān guò lái. Suī rán biān yuán yǒu diǎn jiāo, dàn māma shuō wǒ zuò dé bù cuò. Zuì hòu, tā bǎ suǒ yǒu cài dōu zhuāng jìn pán zi lǐ, yòu bǎ zhēn bǎn hé cài dāo xǐ gān jìng. Zhēn bǎn shàng de dāo hén shēn shēn qiǎn qiǎn, jì lù zhe wǒ dì yī cì xià chú de jīng lì. Māma pāi pāi wǒ de tóu: “Jì zhù, dāo yào wěn, xīn yào jìng, yòng guō chǎn de shí hòu yào kuài. ” Wǒ diǎn diǎn tóu, jué de chú fáng lǐ de měi yī jiàn gōng jù dōu yǒu tā de pí qì.

切菜技巧

Mom taught me how to cook, and the first thing was to learn how to use a cutting board. She placed a clean cutting board on the table with a carrot on it. She picked up a kitchen knife and said to me, “When cutting vegetables, curl your fingers and use your knuckles to brace against the blade. ” I tried it; the knife was heavy, and after a few cuts, the carrot slices were uneven. Mom smiled, took the knife, and quickly cut the remaining carrot into uniform pieces.

Next, Mom took out a wok and a frying pan from the cabinet. She said, “Use the wok for stir-frying, and the frying pan for pan-frying. ” She put the wok on the stove and poured in some oil. Then she picked up a spatula and gently stirred the vegetables in the wok. The spatula made a crisp sound in the wok. I imitated Mom and tried to stir-fry, but my strength was too weak, and the vegetables almost fell out. Mom demonstrated again; with a twist of her wrist, the spatula flipped the vegetables over.

Later, Mom had me fry an egg in the frying pan. I first heated the frying pan, added oil, and then cracked the egg. The egg slowly solidified in the pan, and I carefully flipped it with the spatula. Although the edges were a bit burnt, Mom said I did well. Finally, she put all the dishes into plates and washed the cutting board and knife clean. The knife marks on the cutting board were deep and shallow, recording my first cooking experience. Mom patted my head and said, “Remember, keep the knife steady, keep your mind calm, and be quick when using the spatula. ” I nodded, feeling that every tool in the kitchen has its own temperament.

音频

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