The material head is an ingredient for cooking, which is usually used in a wok. It can eliminate differences and increase fragrance. Generally speaking? Cooking four gentlemen? Ginger, onion, garlic, pepper and some aromatic plants are all commonly used raw materials. Initially? Material head? This word has been called out since Cantonese cuisine. In the past, the collocation of cooking heads was a very particular problem in Cantonese cuisine. What kind of food to cook, what kind of head to use and whether the collocation is reasonable are often one of the signs to measure the cooking skills of a Cantonese chef.
Traditionally, frying or cooking requires different materials, different shapes and different knife methods. As soon as the cook on the stove handed over the stacked yard (bowl filled with ingredients) and the ingredients in the top yard, he knew what cooking method to use to fry this dish! In the past, this was a special side dish method for Guangdong chefs. It's also called watching the material for cooking. Slowly, as Guangdong chefs follow the flow of market demand, the use of ingredients has gradually spread to major cuisines, becoming a skill that a side dish staff needs to master.
For example, cooking:
Stir-fried vegetables: garlic, ginger slices and mushroom slices.
Stir-fried shredded onion, shredded ginger and minced garlic.
Stir-fried diced: garlic, ginger rice, onion and olive.
Stir-fried: garlic, ginger flower and onion.
Other categories: onion, ginger flower
The ginger flowers here are not real ginger flowers, but ginger is cut into various plane patterns and then sliced, generally cut into plum blossoms, rabbits, butterflies, pigeons, squirrels and other pictographs, which is very particular about the knife skills and aesthetics of a knife worker. In addition, there is another kind of flower, that is, carrots are replaced with the above-mentioned flat patterns of appropriate size, and then cut into pieces to play the role of color matching and embellishment and beautification of dishes.
culinary skill
Soak: onion, olive, ginger flower and garlic.
Fried: shredded onion, shredded mushroom.
Fried seals: garlic, onion rice, ginger rice.
Stir-fried: garlic, chopped green onion
Stir-fried: garlic, green pepper.
Lai (not braised): shredded ginger, shredded mushroom, minced garlic and shredded onion.
Braised: garlic, ginger rice, dried tangerine peel rice,
Braised materials: onion, ginger flower, garlic slice, mushroom slice, barbecued pork slice and cauliflower.
Stewed soup: onion, ginger.
The amount of each material is in the hands of the side dishes, which affects the beauty of the dishes and fails to meet the fragrance requirements of the dishes. This technology can't be mastered in a day or two. As a chef who has just risen from the water table to the chopping block, it is necessary to prepare materials every morning. How big the onion and olive are cut, how long the onion segments are cut, how thin the ginger is, and whether the garlic is washed or not. , cumbersome and subdivided. In addition to knife work, but also temper a chef's will and care! In the catering industry, it is said that Cantonese cuisine is synonymous with advanced. In fact, its value can be seen from the use of the material head. How many chefs can take every garlic, onion and ginger seriously?
It's all gone
Now many new chefs have stopped paying attention to this, and many are talking big and grasping ginger, onion and garlic. Where can they distinguish these carefully? Everyone feels trouble! Each has its own methods and theories! As long as there is enough seasoning, where can there be a reason why cooked food is not delicious? The use of the material head is a little weak! Even rough! It's just that these changing condiments make up for the lack of material and fragrance, and the condiments come together! I don't know if this is the progress of catering or the retrogression of people's taste. People's taste buds need the stimulation of spices to stimulate their appetite. I'm afraid there is no market for natural and fresh!
For the material head, the best one to accept and imitate is the Sichuan chef. Sichuan chef calls the material head? Qiao Bin? The image of this word vividly and without exaggeration reflects the role of the material head in the dishes. They creatively changed the head shapes of various materials with a knife according to the properties of Sichuan-produced green onions (Beijing onions)! Each kind of material has different cooking methods or dishes. Sichuan food? One dish, one grid, one hundred dishes and one hundred flavors? This rich and varied dish is characterized by the contribution of the head. # Step Project #
In fact, the material head is not eye-catching at all in the dishes, but in cooking? What is missing? However, the flavor and characteristics it gives to dishes can not be ignored, but now many people ignore it and even feel a little exaggerated! Don't forget, China's cooking and food culture has a long history, in the "Lv Chunqiu? This taste article has records about the use of ginger, onion and garlic! Yuan Mei, a great gourmet in Qing Dynasty, recorded the function of the material head in detail in his food book "Menu with the Garden". So, after learning to use the materials correctly, are you still afraid that you can't cook good dishes? Why buy so many spices?