What raw materials are red, yellow and blue respectively for kitchen chopping vegetables

Straight knife cutting method: Straight knife cutting, also known as jump cutting, is straight up and straight down. Press the ingredients with your left hand and hold the knife with your right hand, and the blade of the knife will rise and fall perpendicular to the cutting board, so that you can cut the ingredients by pushing and cutting, pulling and cutting, sawing and cutting, and cutting the ingredients (cutting back and forth).

This cutting method is used for brittle ingredients such as cucumbers, turnips, potatoes, etc.

Straight knife chopping method: Straight knife chopping is similar to the straight knife cutting method, the ingredients are placed horizontally on the cutting board, the left hand holds the tail end, the right hand holds the knife, the knife is raised high, and the knife is chopped straight down, and the knife point is chopped from the front end to the tail end held by the left hand, and the ingredients are chopped into appropriate sizes in the block. This method is suitable for pork ribs, pig's trotters, white striped chicken, etc.

3. Broach cutting method: Broach cutting is to pull the blade from front to back to cut the raw material. Press down on the ingredients with your left hand, with the blade perpendicular to the cutting board, and pull it from top to bottom, focusing on the tip of the knife. This cutting method is suitable for toughness in raw materials, raw shredded meat, meat slices, etc.

4. Push knife cutting method: push knife cutting is to push the knife body from back to front, first put the blade flat on the cutting place of the ingredients, and then press the ingredients with the left hand, the knife and the cutting board at a certain angle (between 5 degrees and 10 degrees) parallel push the knife, focus on the back end of the knife, and cut the raw materials with a knife. Push cutting is suitable for fragile and thin raw materials, such as dried tofu, dried tofu, etc.