Shijiazhuang New Oriental cooking school teaches you "Seven Principles of Cooking in Restaurants"

At present, major hotels spend more energy on dishes, investing a lot of manpower and material resources in research, food research and development, food innovation, food development and so on. The purpose is one: to make the dishes well and get the approval of customers. So, what is the most effective way for a big hotel to achieve this goal?

1. The principle of redoing old dishes

At present, the catering industry seems to fall into a misunderstanding, thinking that no matter how delicious the dishes are, they will get tired of eating them every day. Therefore, many once-popular hit dishes have disappeared from the menus of many hotels, and they have been replaced by green and innovative dishes and fashionable dishes. In fact, everyone has a nostalgic complex. Those traditional old dishes and local dishes that have been highly sought after have not been seen for several years. I am afraid that everyone will unconsciously miss the taste of the past. The hotel may wish to launch the old dishes in time, bring up the old things again, find the long-lost taste for customers, and rejuvenate the old dishes. Redoing old dishes can not only satisfy people's nostalgia, but also be a return of catering concept.

2. The principle of vegetarian dishes made with meat

Nowadays, people's concept of healthy eating is gradually strengthened, and the proportion of men and women who lose weight is increasing day by day, so vegetarian dishes made of green food deserve to become a "popular element" on the table at present. In view of the fact that the delicacy of vegetarian dishes is still far from that of meat dishes, it will become a trend to cook vegetarian dishes and meat dishes.

The so-called vegetarian dishes and meat cooking means that vegetarian dishes are used as the main raw materials, and certain "meat elements" are added in the cooking process. The most typical way is to add "flavor" to vegetarian dishes with broth to enhance "freshness". For example, Chinese cabbage and old tofu are all vegetarian dishes, but when cooked, they are slowly simmered in broth, which is delicious but not greasy. Even some high-end dishes can be made of vegetarian dishes, such as abalone sauce and mushroom box. The appearance of Pleurotus nebrodensis is very similar to that of abalone, and it belongs to a relatively high-grade fungus. Because the broth used is the same as the broth used to cook abalone, plus the imported abalone juice and the delicious soup, the taste is as delicious as abalone. Therefore, vegetarian dishes made with meat will become a hit in restaurants.

3. The principle of cooking coarse vegetables carefully

Because the dishes cooked with high-grade raw materials are expensive, a large number of people are afraid to ask, and "cooking coarse vegetables carefully" not only meets the requirements of middle-level consumers economically, but also meets their needs of early adopters and new tasters in sense and psychology.

The "coarseness" of coarse vegetables refers to those ordinary or cheap raw materials. Fine cooking of coarse vegetables is to select these common home-cooked raw materials, remove the coarse and extract the fine, and use appropriate knife work and cooking methods to refine the common raw materials. For example, fried celery used to be a very common home-cooked dish, but if every celery is shredded before making, the taste is naturally completely different.

One of the secrets of fine cooking of coarse dishes is to make them look more refined by changing their appearance, which will double people's appetite. The second is to change the traditional cooking methods, combine a variety of cooking methods to increase the intrinsic taste, and introduce new techniques and new appliances to beautify the taste and shape, thus improving the grade of dishes. Fine cooking of coarse dishes is very suitable for the social and economic environment on which the current cooking development depends, and has great development prospects.

4. The principle of fine cooking of fine vegetables

Among all parts of vegetables, the tender parts are usually called fine vegetables, while the hard and old parts are called coarse vegetables. Fine dishes, carefully cooked, often become a must on the table. For example, boiled cabbage, the "best dish" in Sichuan cuisine, is a typical representative of fine cooking.

The so-called "boiled water" is not ordinary boiled water, but a soup made of various raw materials. The soup is as clear as boiled water without any oil star. The chicken selected for soup hanging must be a local hen, neither fat nor too tender. After slaughter, remove the belly oil, add abalone slices, ham, shredded mushrooms, etc. to hang fresh, add enough water, ginger and onion to boil, simmer for three or four hours on low heat, then take out the whole chicken and simmer it with clean lean meat and chicken breast, and finally filter out the soup with fine gauze. After the soup is hung, take the yellow tender heart of the cabbage, blanch it until it is raw, put it in a basin after cooling to remove fishy smell, pour in the clear soup, steam it in a steamer for seven or eight minutes, and take it out and eat it. It is more delicious than shark's fin. This is the kung fu of fine vegetable cooking.

Fine cooking of fine vegetables is to make simple fine vegetables not simple, select the best from the best, and use one material for multiple purposes. For example, if you want to refine bean sprouts, you can embed Jinhua ham in each bean sprout to make a unique bean sprout. Only in the early and post-processing of raw materials can we study and innovate with this idea, and we can really make fine dishes.

5. The principle of exquisite cooking

The exquisite cooking is to combine the better dishes in the store to create different styles, and finally become the restaurant's signature dishes, which is the key to the restaurant's breakthrough market effect. For example, the once sensational "Sauna Shrimp" skillfully uses scalded pebbles to make baked shrimp on the spot, which is quite ornamental, which not only adds fun to diners, but also makes customers clearly see that it is a first-class live shrimp, not a frozen shrimp or a dead shrimp. Another example is "Rong and the First Bone", which is made by seasoning the bone marrow in the pig bonzi bone and putting it on the table with a straw. It not only becomes a dish, but also gives customers a sense of novelty and respect for the king. Therefore, although the cost is low, the price is not low, and it sells well in restaurants. Isn't it clever to innovate in the way of setting the plate or the form of production?

6, the principle of wonderful food speculation

With wonderful food, the restaurant actually has a selling point at this time. The so-called wonderful dishes are dishes with special taste, beautiful appearance and rich nutrition. At this time, we should seize the opportunity to strike while the iron is hot for further packaging and publicity. Now is the time when wine smells and screams are needed. Any successful enterprise knows to use the power of the media to tell consumers good dishes in time. The commonly used media in the hotel industry include print media, radio, television, Internet, outdoor posters, light boxes, exhibitions, etc. Hotels should vigorously promote and publicize the wonderful dishes through appropriate media channels, stir-fry them to make them more fragrant.

7, the principle of simple cooking of high-end dishes

The so-called high-end dishes refer to those expensive cooking materials, such as shark's fin, abalone, bird's nest, Liaoshen and so on. As the saying goes, "Good dishes are easy to cook, coarse dishes should be carefully cooked", so high-grade dishes should try to keep their original shape, original juice and original flavor, and let guests know that this is a well-known high-grade raw material as soon as they are served, so as to reflect the high-grade banquet. If the high-grade dishes are made too complicated, too many other seasonings will cover up their true colors and flavors, but they will lose their due high-grade. This kind of dishes can be decorated with utensils. As the saying goes, "Red flowers with green leaves", an excellent high-grade dish should not only have good taste, color and container, but also have beautiful dishes to set off.