烹调艺术功夫中,不可忽略刀法,刀法是必先学会烹调的基本功,巧用刀法能使切出来的食物形状完整、搭配得当,吃起来也蛮开心。 巧切羊肉 羊肉中有很多膜,切丝之前先将其剔除,否则炒熟后肉烂膜硬,吃起来难以下咽。 巧切鱼肉 鱼肉要快切。鱼肉质细、纤维短,极易破碎。切时应将鱼皮朝下,刀口斜入,最好顺着鱼刺, Cooking art Kung Fu, can not be ignored knife method, knife method is the first to learn the basic skills of cooking, clever use of knife law can cut out the shape of the food complete, with the right, eat very happy. Clever cut lamb mutton has a lot of film, cut it before the first exclusion, or fried meat rotten film hard, eat it hard to swallow. Clever cut fish fish fast cut. Fish fine texture, short fibers, easily broken. Cut skin should be down, oblique incision, the best along the fishbone,