Who knows what cooking is in secondary school?
Cooking refers to the art of eating. Food is processed to make it more delicious, better looking and better smelling. A good dish, with good color, smell and shape, not only makes people feel satisfied when eating, but also makes the nutrition of food more easily absorbed by the human body. In addition, the word "cooking" which means cooking in Japanese is often used in Taiwan Province.
The basic skills of cooking technology include: 1. Knife skills; 2. Feeding technology; 3. Sizing and pasting technology; 4. Master the temperature technology; 5. thicken and splash juice technology; 6. Master the technology of seasoning time and quantity; 7. Spoon turning technology and plate loading technology. Hohhot New Oriental Chef School is a technical secondary school. Who knows that Shiyan is better than cooking school
There are quite a few cooks in Shiyan, like Dongfang Vocational Training School, which has been doing it for a long time, just at the railway station. There is also a labor and employment center, just opposite the People's Road Meteorological Bureau. This is the institution that belongs to * * *. You can go and have a look. Does anyone know where there is in cooking school, Xiamen?
If you want to learn cooking, I suggest you go to the Southeast Chef School. There is not much requirement for students. You can learn as long as you are interested or want to engage in this industry. Students from any place are the same. A friend studied there. He is from the Northeast and has graduated now. Suggestion: Go and have a look first, then decide. Does anyone know how to take the
exam in New Oriental cooking school? If you want to go, just go to the school for consultation. At present, there is no need to take the exam, as long as you are interested. Does anyone know the tuition table of New Oriental cooking school?
If you study in Shanghai universities, the fees will be different according to your major and years of study. Anyway, the tuition fees you pay include accommodation fees and all materials fees. If you are interested, go directly to school.
does anyone know how to cook snake meat?
there are many kinds. . . . . . . . . . . . . . . . . .
fried snake segments
stew soup is also better on a hot day, that is, clearing away heat and purging fire. Add some seasonings such as yellow wine, ginger, salt, sugar, etc., boil over high fire, and then simmer until the snake is rotten.
salt and pepper snake section
main ingredients: 511g of clean snake meat (peeled), 11g of onion section and 11g of ginger slices.
seasoning: 51g of custard powder, 11g of pepper salt, 5g of refined salt, 2g of monosodium glutamate, 5g of Shaoxing wine, 11g of dried starch and 751g of salad oil (consumption is about 111g).
Method
(1) Wash the snake meat, cut it into 5cm-long pieces, put it in a pressure cooker, add water until the snake meat is cooked, heat it for about 15min until it is cooked, and take it out for later use.
(2) Put the snake meat into a bowl, add refined salt, custard powder, monosodium glutamate, Shaoxing wine, onion, ginger slices and dried starch and mix well.
(3) put the wok on high fire, add salad oil and heat it to 71%, add the snake section and fry it until it is light yellow, then take it out. When the oil temperature rises to 91%, add the snake section and fry it until it is golden yellow, then take it out and drain it, and put it in a plate. Besides, take pepper and salt as an accompaniment.
features
golden color, crispy outside and tender inside, delicious flavor
roasted snake meat
main ingredient: vegetable snake 611g.
accessories: 1 flower mushroom, cooked potato pieces, and several pieces of green red pepper.
seasoning: 5g salt, 3g monosodium glutamate, 511g oil (consumption 31g), 2 coriander stalks, 5g ginger, 5g garlic, 11g onion, 21g watercress and 6g aniseed.
method of making: ① the flower mushroom swells into small grains of Kamikiri, and is fried until fragrant, and garlic is fried until fragrant. Stir-fried ginger, garlic and watercress are boiled in water for several minutes, and the residue is removed. (2) snake meat to scale, bone chop section, into the boiling water to wash blood. ③ Take a pressure cooker, put all the main ingredients, auxiliary ingredients and seasonings and press for 51 minutes.
characteristics: strong home-cooked flavor, soft and waxy snake meat.
tip: snake meat should not be pressed for a long time, and it should be soft and rotten.
cold snake skin
main ingredient: snake skin (cooked product) 51g.
auxiliary materials: 21g sweet pepper, 15g scallion, 21g coriander segment, 21g ginger and garlic.
seasoning: 5g salt, 5g monosodium glutamate and 5g sesame oil.
Method: ① Slice sweet pepper and green onion, and chop ginger and garlic. ② Mix the main ingredients, auxiliary materials and seasonings well.
characteristics: salty and delicious, and the taste is waxy and refreshing.
tip: the taste should be salty and moderate after mixing, and it is not advisable to add too much sesame oil.
stewed snake soup
main ingredients: about 1111g of several side dishes of snakes.
auxiliary materials: 21g soybean, 111g tofu, 51g celery, 61g bitter gourd, 12g garlic and 4111g snake bone soup.
seasoning: 5g salt, 12g monosodium glutamate, 51g oil and 51g special sauce.
Method: 1. Remove the head, skin, bone and tendon of the snake and wash it into pieces. 2. Put the snake meat slices on the chopping block, cut them into 6cm sections and arrange them in 6 rows, pat them loose with the back of the knife and spread them on the plate. 3. Chop two pieces of garlic into garlic rice to make garlic oil, change tofu into cubes, and cut celery and bitter gourd into knots. 4. Take a small pot and put all the auxiliary materials and seasonings. After the fire is boiled, the snake meat slices are wrapped in oil and marinated for 2-4 minutes, and then rinsed in the pot for 31 seconds to eat.
characteristics: the soup is fresh and tender, and the soup is delicious.
tip: the sliced snake meat should not be rinsed for too long, or it will get old.
assorted soaked snake
ingredient: snake skin (cooked product) 51g.
auxiliary materials: celery 31g, sweet pepper 21g, ginger 111g, carrot 31g, and cold boiled water 511g.
seasoning: 21g of salt, 11g of monosodium glutamate, 211g of white vinegar and 1 bottles of wild pepper.
Method: 1. Change celery and sweet pepper into small sections, slice ginger, change carrot into small sections, and chop wild pepper. 2. Put all the main ingredients, auxiliary materials and seasonings into the basin. 3. Seal it and put it in the refrigerator for 3-4 hours.
features: crisp texture and strong sour and spicy flavor.
tip: it's not too salty to brew for seasoning.
salt and pepper snake segment
main ingredient: vegetable snake 2111g.
accessories: 21g sweet pepper, 31g eggs, 21g coriander stalks and 21g shallots.
seasoning: milk milk 11 g, monosodium glutamate 5g, pepper 5g, pine powder 5g, spiced powder 5g, several pieces of pepper, vegetable oil 1511g (consumption 51g), sesame oil 11g, salt and pepper powder 11g, ginger 5g, garlic 5g and raw flour 11g.
Method: 1. Slaughter the snake, clean and peel it, cut it into pieces, put it in a plate, add auxiliary and seasoning, and taste it for 8 minutes. 2. Put the oil into the pan, put it into the snake section when the oil temperature is 21% hot, fry it with slow fire until it is crisp outside and tender inside, and take it out. 3. Add sesame oil, diced sweet pepper, diced shallot and shredded snake into another pot, stir-fry until fragrant, remove the special salt and pepper powder, and serve.
characteristics: fresh and delicious, crisp outside and tender inside.
tip: if the fire is big and fried for a long time, the snake section is easy to zoom.
spiced snake segment
main ingredient: vegetable snake 611g.
auxiliary materials: brine 6111g, oil 1111g (practical 51g).
seasoning: 5g of salt, 31g of monosodium glutamate and 21g of chicken powder.
Method of making: 1. Scales the snake, slaughter the belly, rinse with water to remove blood stains and wash. 2. Put the snake section into the oil pan and fry it slightly, then put it into the brine and marinate it with slow fire for 31 minutes.
features: fresh fragrance turns into slag, and the halogen fragrance overflows.
tip: the marinating time should not be too long, the snake segment should not be too soft and rotten, and the basic taste should not be too salty. Agree with 2| Comments Does anyone know anything about teaching cooking?
:cooking../
:lpcy./
:yyeat./
:qlcw./
:qingdaocate./
:as../
:hcsw./
:gras *** eadow.members.winisp./article/ Soup1.htm
:eatsun./cpdq/
:tigtag./munity/29/1396685_1.asp? Page=16
China Fanwang
China Cuisine Culture Network
Dayang Network-Eating Whole Foods
Oriental Cuisine
Government Hotline Sichuan Cuisine Channel
Diet Guide
CCTV Cuisine World
Gourmet Network
Food Culture
Shanghai Hotline Eating Chinese Food in Shanghai
Guide. Longchu Food Network
Shenzhen Chile Network
Everyday Diet
Gulu Food Network
Eat well
China Chef Network
Ziye Life Information Network-Catering
Fantong Network
Xiao Na Food Network
Between cities-Food Corridor
Food Leisure Food Network
Shanghai Food Cooking Network. Tiandi
Guide to Chinese Cuisine
Drinking Food Network
Sichuan Food Network
Eating in China
One Food China Network
Xiamen Food Network
Tianjin Food Network
Lanzhou Food Network
Zhejiang North Online-Food
Guangzhou Yellow Pages Food Garden
Shangdu Food Plaza
Shandong Food. P > Chaoshan Food Network
Shenzhen Life _ Everyday Food
Shunchang.com Food Channel
Meifeng Food Network
Zhuhai Tourism Network Food
Qingdao Food Forum
21 Community eat drink man woman
Xici E Food
Catering World Forum
Qilu Community Food World
sohu Food Kitchen Forum Who knows about Huang? Urgent.
Braised Pseudosciaena crocea
Ingredients: Pseudosciaena crocea (also known as Laoban fish)
Ingredients: none
Ingredients: vegetable oil, onion, ginger, minced garlic and coriander, salt, monosodium glutamate, cooking wine, white sugar, soy sauce and sesame oil soup
Practice:
Braised Pseudosciaena crocea is somewhat similar to our usual braised fish. First, the viscera of the belly of the yellow croaker is removed, and the gills are removed and cleaned; Cut into 5 cm square pieces, add salt and cooking wine and marinate for 21 minutes.
Heat the oil to 181 degrees Celsius, oil the fish and fry the outside; Heat the oil at the bottom of the pot, add chopped onion, ginger and garlic until fragrant, add fresh soup and all the seasonings, put the fish pieces in slow fire for 1.5 minutes, sprinkle with parsley, and add sesame oil to serve. Does anyone know the tuition fee of Fuzhou New Oriental cooking school this year?
I don't know, I have to ask myself, because they have many different courses. Who knows which one you want to study, so I'd better consult myself. They can consult or call in official website. Does anyone know the names of books on cooking and cooking?
cooking chemistry, cooking raw materials, cooking principles, cooking nutrition, food hygiene and safety, China food culture, medicinal diet, food aesthetics and banquet design, catering industry management, cooking technology, fast food, western food technology, and so on.