Private cuisine is not only a concept, it has a long process of formation, and through certain historical accumulation, it has today's unique personality and flavor. Therefore, it is by no means an easy task to do a good job in private cuisine. Private cuisine is more delicate and meticulous than ordinary dishes, which truly embodies the "people-oriented". Especially in the selection of materials, primary processing, cooking, seasoning, dish innovation, as well as the chef's professional skills and professional ethics, the requirements are very demanding, which has become a key factor in doing a good job in private cuisine.
1. Material selection. The raw materials used in private kitchens are very natural and absolutely green. In terms of animal raw materials, non-feed and pollution-free raw materials are selected. Many chefs in private kitchens come from the countryside. Because I grew up in the countryside and have many years of cooking experience, I am more familiar with green raw materials than ordinary chefs, so suppliers are required to buy in the countryside and strictly control the receipt. As for condiments, all the famous brands that have passed the national inspection are selected, such as Nestle and Lee Kum Kee. Even the plant raw materials that are difficult to control (vegetables can't be avoided without pesticides and fertilizers) are soaked in strict salt water, and the harmful substances are absolutely removed before cooking and processing into dishes.
2. Primary processing. Private kitchens will not add any additives, pigments and preservatives in pursuit of the so-called "color, fragrance, taste and shape", but rely entirely on the chef's skills to pickle, heat, blanch and oil to meet the requirements of finished dishes, which obviously lacks the utility of general social catering. Such as the rise of sea cucumber. Alkalinity is widely used in catering industry because of its fast speed and good expansion. At the same time, however, it is difficult to remove the alkali solution after it is attached to the raw materials, and it will enter the dishes with the cooking of the raw materials, thus causing harm to the human body. Sea cucumbers in private kitchens are soaked in plant ash for a few days and then boiled with tea. Although the swelling degree of sea cucumber in this way is not as good as that of alkali, and the speed is not as fast as that of subtraction, it is very natural and harmless to human body, and the grass ash is easy to remove and tastes good.
3. temperature. The cooking in private kitchens is very accurate. One less point is not enough, and one more point is too much. The nature, nutrition, best mature state and best absorption state of human body are analyzed in detail. In this case, it pursues the "color", "shape" and "quality" of dishes. For example, the "Stewed Chicken Bean Flower" of Chengdu Private Kitchen Co., Ltd., the soup is clear soup stewed by an old hen and an old duck, and the chicken is another cock soaked in hot water. The soup is crisp and tender.
4. seasoning. Taste is the soul of private cuisine. The spices in private kitchens are very particular. First of all, in terms of umami, as the saying goes, "the cavity of singing opera is the chef's soup", it can be said that the taste of private cuisine is not modulated by condiments, but by soup, which is completely based on the umami of raw materials themselves or endows natural raw materials with umami. For example, the soup of hot dishes is hung after work, which takes at least 3 to 5 hours, while the soup of cold dishes is hung all the time to get its mellow flavor. Furthermore, douban used in private kitchens is directly tailored to manufacturers, and peppers are specially screened. Compared with douban on the market, it has less salty taste, very pure color and more fragrant. In addition, private cold dishes are better than other seasonings, and most of the seasonings used are made by chefs, such as Chili noodles and watercress.
5. dish innovation. Now the whole catering industry is innovating, and there are too many new things that often appear. When you cook new dishes, you will forget the old ones. Private cuisine has no blindness in the innovation of dishes in general social catering. It is carried out on the basis of making good traditional dishes, and good new dishes will always be preserved. In addition, private kitchens will be reformed and innovated by adopting new seasoning methods on the basis of traditional dishes according to human needs and guest tastes. For example, the traditional salty and sweet taste is too strong, and the taste of home cooking is too strong. After improvement, private cuisine has become more in line with the needs of the human body and the tastes of modern people.
6. Chef's professional skills. To do a good job in private cuisine, you need a chef with excellent professional skills. Chefs in private kitchens are generally required to be 8~ 10 years old and have enough experience. New chefs must receive special training in private kitchens. The chef personally checks the product, checking the color and quantity at any time to ensure the stability of quality.
7. Chef's professional ethics. In fact, having said so much, the most important thing is the chef's professional ethics. Whether it is material selection, primary processing, seasoning, heat, or dish innovation, chef technology. If a chef has no professional ethics, chooses raw materials casually, adds chemical additives, blindly pursues the color, fragrance, taste, shape and quality of dishes, or arbitrarily adjusts his favorite tastes and forgets the old dishes when cooking new dishes, then everything is just empty talk, and there is nothing to do in private kitchens, eating and talking. Therefore, good professional ethics is very important for doing a good job in private cuisine.
In short, it takes a chef to take care of the children to do a good job in private cuisine. Just as you want to be a good parent and raise your children, you need to devote infinite care and love to your children. If you want to be a good cook and do a good job in private cuisine, you must soak up the chef's concern for water, fire and ingredients, and reflect the chef's understanding of water, fire and ingredients and their interaction.