比起锅铲,在烹制菜肴时使用手勺,不仅方便盛菜装盘,而且通过手勺和炒锅的密切配合,能使原料受热均匀、成熟一致及挂芡、着色均匀。使用手勺的基本方法是拌、推、淋、搅、拍等。拌:常用于烹制煸、炒等类菜肴。当原料入锅后即用手勺直接翻拌原料将其炒散,再用翻勺技法使原 Compared with the spatula, the hand spoon is used for cooking the dishes, which not only facilitates the loading of dishes, but also enables the raw materials to be heated uniformly, matured, hung and evenly colored by the close cooperation of the scoop and the wok. The basic method to use the hand spoon is mix, push, pour, stir, shoot and so on. Mixing: Commonly used in cooking 煸, fried and other dishes. When the raw material into the pot after the hand spoon directly turn the raw material to stir it, then turn the spoon technology to make the original