01

Chef chooses to learn the cuisine is crucial, Chinese food, Western food, pastry, hot dishes, cold dishes, etc., you always have to have a choice. So many kinds of want to learn all at once is unlikely to realize. After clarification, the direction of future employment will be clearer.

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Focus on practice

02

Three days without practice is especially important for chefs. Regardless of the position of the chef, the level of high and low all depends on the strength to speak, the ability to cook to represent the professional level. Practicing more is an absolutely critical item, diligence can make up for clumsiness, in the process of practicing, you also need to learn from experience, find the right strategy for your work, and apply it.

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Attention to detail

03

The same recipe can taste different from one chef to the next. Sometimes it may just be a small difference in the timing of a seasoning, and if you want it to be better, you certainly can't let go of those elements. From the preparation of ingredients, to the finished dish, each step is not to be ignored, in the cooking process need to be careful, so that the chef's work is responsible, but also responsible for the diners.

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Growing Knowledge

04

Practice aside, don't forget to continue your education and learn something related to the restaurant industry, which will definitely add color to your career. More study and more training can help you understand the market and can increase the inspiration for dish development.

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Focus on innovation

05

Innovative dishes are a topic of great concern to chefs, who want to stand out, in addition to the skillful mastery of the traditional classic dishes, original and innovative dishes can be a lot of points for you. Initially, you can start with the selection and use of ingredients, flavor changes and seasoning development, and then step by step in-depth innovation. First, blanching skills

When it comes to blanching, this is a prelude to formal cooking and a very critical step. Generally speaking, blanching is mainly divided into meat blanching and vegetable blanching.

Vegetable blanching: the purpose of vegetable blanching is mainly to remove some vegetables in the oxalic acid, nitrates and nitrites and other harmful substances, such as spinach contains oxalic acid; parsnip contains nitrates. In addition, for some hard texture bean vegetables, blanching is to save cooking time and fast flavor, such as beans, cowpeas, cauliflower, etc.; There are also some vegetables blanching is in order to let the vegetables after cooking, the color is more bright, such as cabbage, cabbage, and other tender texture of green leafy vegetables class.

Vegetables blanching time should be divided according to the degree of texture hardness. Bean vegetables about a minute, leafy vegetables about 30 seconds. At the same time vegetables blanching, it is best to add an appropriate amount of salt and a few drops of cooking oil, which will help enhance the color of vegetables.

Meat blanching: The main purpose of meat blanching is to remove the fishy flavor of meat ingredients, strange taste and some impurities on the surface. For example, common chicken, cattle, sheep, pork and so on. Blanching time is generally about 2 minutes; add the deodorizing materials are generally cooking wine and ginger; it is worth noting that to cold water in the pot, halfway constantly fishing out the floating foam in the water, after fishing out to use warm water to clean.

Second, cooking and frying tips

Oil skills: frying vegetarian dishes with animal oil is generally better, such as common lard, so that the flavor of the fried more fragrant. Stir fry meat dishes with vegetable oil is better, so that the fried dishes are more delicious.

Stir frying non-stick skills: stir fry sticky pan, which is a lot of people in the cooking in the most troublesome thing. First, it affects the shape and color of the dishes, and secondly, it affects the mood of frying, and the fried dishes are both unattractive and unpalatable. Sticky pan phenomenon is generally common in lean meat, fish, tofu and other protein-rich ingredients.

The common way to slow down the ingredients sticking to the pan is often said to be "hot pan cool oil". That is, before stir-frying vegetables to the empty pan is hot, burned to the surface of the pan smoke, and then add cool oil to slip the pan, so that the pan around the surface of the cooking oil, and then finally poured out the hot oil in the pan, reintroduced into the cool oil, burned to 6 into the heat, you can add the ingredients to cook. This method can effectively avoid the phenomenon of frying tea sticking to the pan.

Specific cooking skills: frying vegetables to use high-fire fire, try to reduce the vegetables in the pot to stay time, quickly fried, to avoid the phenomenon of water analysis out of too much and the color of the phenomenon of yellowing and blackening. Stir fry meat ingredients oil to put a little more, so that there are two advantages, one is not easy to stick to the pan, the second is to stir fry the meat is very tender. In addition to marinate lean meat ingredients to add raw flour or egg white, so that the fried meat is also very tender.

Third, deep-fried food outside the tender skills

Many people in the do deep-fried food, often fried out of the dishes, color black, taste hard not crispy. This is not mastering the skills.

To deep-frying dishes have a crispy effect, generally pay attention to two tricks. First, pay attention to the choice of flour, flour note to choose corn starch, sweet potato starch, these two starches are very suitable for deep-fried ingredients thickening package, fried out of a very fluffy and crispy.

The second is don't forget to re-fry this key step. The purpose of re-frying is to make the fried food more crispy, and at the same time will not be soft after cooling. Many people ignore or forget this step, generally speaking, fried food fried once is very difficult to achieve the effect of crispy, not soft after cooling this effect.

At the same time the complex operation is also very skillful. First, a deep-frying, as long as the basic shape of the ingredients, the color is golden, even if it is complete, this time you can fish out the ingredients to control the oil, waiting for the re-fried. When the re-exploration, should be adjusted to high heat, the oil temperature to 8 into the heat, the oil surface of the green smoke, into the ingredients, rapid re-exploration of about 20 seconds, the end of the re-exploration process.

According to the above method to fry out of the food, the effect will not be bad to nowhere.

Fourth, the skills of stew

Now people eat, soup dishes have become a standard, if there is no soup dishes on the table, always feel a little bit of what is missing, incomplete. But if you want to do a good job of soup dishes, you also need skills.

Meat ingredients stew: blanch the ingredients before the pot; after the fire boiled, it should be changed to a small fire simmering, pots and pans are best to use casserole.

Fish ingredients stew: don't forget to use oil to fry the surface of the fish to golden brown before stewing, and then add water with a large fire after boiling, changed to a small fire simmering, so that the stewed fish soup will be soup white, rich aroma, delicious flavor.

Seasoning used in stew: Generally speaking, the pursuit of stew is the original flavor, so the seasoning is very simple, add ginger and salt can be, do not need to other flavors stronger flavor seasoning. If you like cilantro or scallions, you can sprinkle some cilantro and scallions to garnish.

Fifth, the meat stuffing dishes tender not firewood skills

Now like to eat dumplings, buns, wonton and other food more and more people. The key to these dishes is the preparation of the filling. Many people make the meat filling tastes hard and fishy, and it's hard to eat. This is in the preparation of meat filling did not master the skills due to,