2, understand the traditional dishes traditional Sichuan cuisine with shredded pork with fish, Gong boiled chicken, back to the meat, home made tofu, water cabbage, etc.; traditional Lu cuisine with nine-turned large intestine, milk soup bushels of vegetables, fiery cashews, simmered liver, sweet and sour fish, etc.; Yangzhou Huayang traditional dishes are squirrelfish, potbelly dry threads, crabmeat and lion's head, party burned the whole head of a pig, demolition of the chub head; traditional Cantonese dishes are oyster sauce beef tenderloin, dragon and tiger fighting. Without tradition, there is no need for innovation. All innovations are grafted onto the foundation of tradition by adding, deleting, updating, and changing. New flavors, new ways, new tastes, new discoveries, that is innovation.
3, flavor changes Innovation should be bold, as mentioned earlier: salad dressing, mustard paste, sugar, orange juice can be blended into a flavor; ketchup, orange juice, sugar, salt can also be blended into a flavor; spicy flavor inside the cumin; Lao Ganma and cumin grains together; pepper salt inside the cumin grains, these are all innovations in taste.
4, changes in raw materials through changes in raw materials for innovation is more common, such as chicken for pork, pork for beef, beef for lamb, lamb for fish fillets, mushrooms for mung bean sprouts, bean sprouts for celery, celery for abalone, boiled fish for tofu skin and so on. You can also make the popped waist flower into popped liver tip, sweet and sour yellow river carp into sweet and sour crucian carp, sweet and sour Mandarin fish, so that the use of raw material changes to produce a rich variety of innovations.
5, modeling changes, beautiful modeling can give a person a pleasing feeling. The chef should be good at changing the shape, to understand the aesthetics of art and art appreciation.
Precautions
One, first of all, to grasp the new trends in the catering market. In recent years, with the improvement of social material and cultural living standards, people's food and beverage consumption demand is also changing step by step, from the purpose of solving the problem of food and clothing to focus on the consumption of grade, to today's eat nutrition and eat characteristics, which requires us to follow the customer's consumer demand, continuous learning, enrich their theoretical knowledge, and accumulation of practical work experience. Young chefs have a great advantage is active thinking, accept new things fast, but we must pay attention to lay a good foundation, with hard work, modest, pragmatic, hard work attitude to learn the art, seeking progress.
Two, the starting point of the innovative design of dishes should be compatible with the operating characteristics of the enterprise. Means that if you are working in a star hotel, then you design dishes generally have a higher taste and grade, and even take into account the degree of acceptance of foreign guests; if you are designing dishes for a hotel with local flavor characteristics, then the dishes must take into account the local cultural background and specialty raw materials, unique tastes, dietary habits, etc.; if you are designing dishes for a fast food enterprises, then the dishes must take into account the wide range of raw materials, the food must be designed for a fast food enterprises. Must take into account the wide range of raw materials and dishes easy and fast production, of course, this is not set in stone, according to the specific circumstances of the flexible use.
Three, through the new raw material innovation design new dishes. With the development of bioculture technology and the development of transportation, the province and even domestic and international cooking new raw materials are constantly emerging in the market, which provides a strong guarantee for our innovative dishes. Bold use, rational selection of materials, special raw materials to innovative design dishes is a shortcut, but also effectively meet the customer's curiosity.
Four, flavor innovation. As the saying goes, five flavors and a hundred flavors, ten flavors and a thousand flavors. The basic flavor of the dishes are many, the key to a reasonable combination. The first is to use the flavor of the raw materials themselves, followed by the use of a variety of raw materials composite flavor, the third is the use of seasoning manufacturers continue to introduce a composite seasoning to be flavored, which has been widely used by many culinary workers and has achieved good results, while many seasoning manufacturers also spared no expense to employ well-known culinary masters as a product consultant or image of the enterprise spokesman, not only is conducive to the promotion of its products, while the master consultant can put the actual work At the same time, the master consultant can put the actual work of the needs and opinions of timely feedback to the manufacturer.
V. Color innovation. The color of the dish is by the inherent color, light color, environmental color **** the same role of the results. In the color of the collocation of raw materials should be based on the inherent color, with heterochromatic collocation method and a seat in the dish color collocation method, so that colorful dishes, harmonious and pleasing to the eye, tempting the appetite, which need to select the appropriate raw materials and seasonings to be achieved. This method can improve the original dishes, can also be called innovation.
Sixth, raw material form innovation. The form of raw materials for dishes can be accomplished in many ways, such as by hand, machinery, knives, molds, etc., and different blocks of the same raw material will make the dishes have different tastes. Take the simplest example, cucumber dipping sauce, cucumber patting, cucumber strips, mixing cucumber shredded will have different taste and texture. Of course, the beautiful form of raw materials can cause people's appetite, enhance the grade of the dish.
Seventh, the innovation of cooking techniques. Chinese food, fried, slipped, exploded, stir-fried, steamed, fried, grilled, roasted, branded, burned and other basic cooking techniques dozens of kinds of techniques, each technique has different characteristics of the dishes, the color and aroma of the dishes mainly rely on the cooking to achieve. The complex use of cooking techniques and reasonable combination will create unique dishes. For example, the same raw materials because of the first steam and then deep-fried or first fried and then steamed in a different order will produce a different taste of the dishes.
Eight, the combination of Chinese and Western food innovation. With more and more exchanges in various fields between China and foreign countries, the exchange of cooking technology is no exception. The production of Chinese and Western food has its own characteristics, mutual integration and characteristics, the Chinese and Western food cooking techniques, raw materials, seasonings to be combined, both with local traditions, but also with exotic flavors, how can we not produce interesting delicacies? If you take a closer look, you will find that almost every culinary competition produces a few dishes that combine Chinese and Western cuisine. Of course, this requires the chef to hold a humble attitude to learn to contact the Western culinary arts, in order to integrate, use freely.
Nine, digging traditional stunts. Years and years, the cycle of the sun and the moon, the excavation of traditional dishes has become a beautiful landscape. The fashion world is again the rise of the Tang suit, Zhongshan suit, singing world again hot original singing