Chrysanthemum Flower Cutting Method
Chrysanthemum Flower Cutting Method:
Method 1: For thicker ingredients, such as making 'Chrysanthemum Eggplant':
First step:
First, use a straight knife to slash a set of parallel knife lines on the surface of the material, with a knife spacing of 0.3 cm and a depth of about 4/5 of the material, forming one side connected and one side in pieces.
Second step, then rotate the material 90 degrees and use a straight knife to slash a set of parallel knife lines, with a knife spacing also of 0.3 cm, forming one side connected and one side in strands.
Third step, finally, the material is changed to 3cm square blocks, which becomes chrysanthemum flower cutting dough.
Fourth step, the cut dough is marinated and dusted with powder, then fried in a hot oil pan, forming a curved shape like a chrysanthemum.
Method 2: For thinner ingredients, such as making 'Chrysanthemum Fish':,
First step: Do not slash a knife on the cut surface of the material, then use a slanting knife to slash into a knife into a clamping knife, with a thickness of 0.4cm, depth about 4/5 of the material, each three to five slices connected into one.
Second step, the cut material is rotated 90 degrees, using a straight knife to cut off the edges, then facing the direction of the material, slashing a set of parallel knife lines, with a knife spacing between distances of 0.4cm, depth about 4/5 of the material. Finally, remove the material's corners, so a chrysanthemum dough is slashed.
The slashed chrysanthemum dough is marinated and dusted with powder, then fried in a hot oil pan, forming a curved shape like a chrysanthemum.
Method 3: There is also a more special method, such as for chicken breast meat and pork tenderloin:
First step: When processing, first slice the material into large slices, with a thickness of generally 0.3cm, then slash a knife on one side with a 1cm connection, and on the other side slash a set of parallel knife lines, with a knife spacing between distances of 0.3cm.
Second step, the slashed material is rolled up along the uncut side of the material, which becomes chrysanthemum rib meat dough.
Third step, the chrysanthemum rib meat dough is marinated and dusted with powder, then fried in a hot oil pan, forming a curved shape like a chrysanthemum.
