Wash dish on tiptoe
When cut course or washing dish, two legs departure and shoulder are the same as wide, double leg in a way exerts oneself to do sth. , stretch tight a tiptoe, inspiratory when raise, expiratory when put down. Do quickly as far as possible carry, the action that presses calcaneal, till the feeling stop to rest a little when crus ache, repeat an act next; Or the on tiptoe pose that maintains utmost, tighten up crus completely to hold the time that grows as far as possible.
Centre of gravity is put in the direction of double foot thumb as far as possible, till cut,be over till dish. Can spin already so crus muscle, the appearance that lets crus becomes beautiful, can reduce the fatigue that stands for a long time again.
Exercise place: Crus muscle
Attention:
When making a motion must successive, notice safety, when cutting course especially, attention must be put on the knife, this also is when why cutting course only comfortable at doing static force or small flesh group the reason of training. Must assure the safety of the knives on the hand!
Cut dish to carry leg
When cut course or washing dish, thin in the kitchen leg stands, put systemic focus on a leg, outward side strides another leg one pace, tiptoe touchdown, leg wipe is straight, mention sideways, hold 20 seconds, change another side.
Exercise place: Ham muscle
Double leg of the kongfu on spoon is balanced
When the fried dish, round-bottomed frying pan breaks up up and down fly, make double arm sufficient moving, go up personally also cannot idle comes down.
Leg of fried dish pull out
When stir-fry, the retroversion before the leg that make sheet extends an action, raise the limit as far as possible ahead, carry as far as possible backward the limit, can stir-fry in order to use a hand, another hand helps a table up to poise. Every groups do 10-15 second, removed 10-20 repeats after second, or repeat all the time do a movement to change a leg next to the limit. Till fry,be over till dish.
