Basic cooking skills include: 1. Knife skill; 2. Feeding technology; 3. Paste technology; 4. Master temperature technology; 5. Thickening and juice splashing 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 Shiyan, cooking school is good at cooking? There are many cooking school in Shiyan, such as the Oriental Vocational Training School, which has been in the railway station for a long time. There is also a labor and employment center, just opposite the People's Road Meteorological Bureau. This is an institution belonging to * * *. You can go and have a look.
Does anyone know where there is cooking school in Xiamen? If you want to learn cooking, I suggest you go to Southeast Chef School. There are not too many requirements for students. As long as you are interested or want to engage in this industry, you can study. Students everywhere are the same. A friend is studying there. He is from the northeast and has graduated now. Suggestion: Go and have a look before you decide.
Does anyone know how to test students in New Oriental cooking school? If you want to go, you can go directly to the school for consultation. There is no need for an exam at present, as long as you are interested.
Does anyone know the tuition table of New Oriental cooking school? If you study in a university in Shanghai, the cost will vary according to your major and years of study. Anyway, the tuition you pay includes accommodation and all the materials. If you are interested, go directly to school.
Does anyone know how to cook snake meat? There are many kinds. . . . . . . . . . . . . . . . . .
Fried snake segment
Stewed 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. Bring the fire to a boil and simmer until the snake is rotten.
Salt and pepper snake segment
Ingredients: 500g clean snake meat (peeled), onion 10g, ginger slices 10g.
Seasoning: custard powder 50g, salt and pepper 10g, refined salt 5g, monosodium glutamate 2g, Shaoxing wine 5g, dried starch 10g, salad oil 750g (the dosage is about 10g).
prepare
(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 about15min, and then take it out for later use.
(2) Put the snake meat into a bowl, add 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, heat it to 70%, add the snake section and fry it until it is light yellow, then take it out. When the oil temperature rises to 90%, fry in the snake section until golden brown, remove and drain, and plate. In addition, pepper and salt are used as complementary foods.
trait
Golden color, crisp outside and tender inside, fresh and delicious.
Braised snake meat
Ingredients: 600g vegetable snake.
Accessories: 1 mushroom, cooked potato pieces, and a few pieces of green pepper.
Seasoning: salt 5g, monosodium glutamate 3g, oil 50g (dosage 30g), 2 coriander stalks, ginger 5g, garlic 5g, onion 10g, watercress 20g and aniseed 6g.
Method: ① Mushrooms grow into small grains in Kamikiri, stir-fry, and garlic stir-fry. Boil the fried ginger, garlic and watercress in water for a few minutes, and remove the residue. (2) The snake meat is scaled, boned and chopped, and put into boiling water to wash the blood. ③ Take a pressure cooker, put all the main ingredients, auxiliary materials and seasonings into it, and press for 50 minutes.
Features: strong hometown flavor, soft and glutinous snake meat.
Tip: snake meat should not be pressed for a long time, but it can be soft and rotten.
Cold snake skin
Material: 50 grams of snakeskin (cooked product).
Accessories: 20g sweet pepper, 15g onion, 20g coriander, 20g ginger and garlic.
Seasoning: 5g of salt, 5g of monosodium glutamate and 5g of sesame oil.
Method: ① Slice sweet pepper and onion, and chop ginger and garlic. ② Mix the main ingredients, auxiliary materials and seasonings evenly.
Features: salty and delicious, refreshing taste.
Tip: mix well, the taste should be moderate and salty, and it is not advisable to add too much sesame oil.
Stewed snake soup
Ingredients: several side dishes, about 1000g.
Accessories: 20g of soybean, 0/00g of tofu/kloc-,50g of celery, 60g of bitter gourd, 2g of garlic/kloc-,and 4000g of snake bone soup.
Seasoning: salt 5g, monosodium glutamate 12g, oil 50g and special sauce 50g.
Methods: 1, the snake was decapitated, peeled, boned, boned and washed into pieces. 2. Put the snake meat slices on the chopping block, cut them into 6cm sections, arrange them in 6 rows, pat them loosely 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, diced tofu, and cut celery and bitter gourd. 4. Take a small pot and put in all the auxiliary materials and seasonings. After the fire boils, wrap the snake meat in oil for 2-4 minutes and rinse it in the pot for 30 seconds.
Features: the soup is tender and delicious.
Tip: Cut snake meat should not be rinsed for too long, otherwise it will get old.
Assorted snake
Material: 50 grams of snakeskin (cooked product).
Accessories: celery 30g, sweet pepper 20g, ginger 100g, carrot 30g and cold boiled water 500g.
Seasoning: salt 20g, monosodium glutamate 10g, white vinegar 200g, pepper 1 bottle.
Methods: 1. Cut celery and sweet pepper into small pieces, slice ginger, cut carrot into small pieces, and chop wild pepper. 2. Put all the main ingredients, auxiliary materials and seasonings into the basin. 3. After sealing, put it in the refrigerator for 3-4 hours.
Features: crisp taste, strong sour and spicy taste.
Tip: Brewing and seasoning should not be too salty.
Salt and pepper snake segment
Ingredients: 2000g vegetable snake.
Accessories: 20g sweet pepper, 30g egg, 20g coriander stalk and 20g onion.
Seasoning: Nanru 10g, monosodium glutamate 5g, pepper 5g, pine meat 5g, spiced powder 5g, some pepper, vegetable oil 1500g (dosage 50g), sesame oil 10g, salt and pepper powder 10g, ginger 5g, garlic 5g, cornmeal.
Methods: 1. Slaughter the snake, wash and peel it, cut it into pieces, put it in a plate, add auxiliary materials and seasonings, and taste it for 8 minutes. 2. Put the oil in the pan, put it into the snake section when the oil temperature is 20% hot, fry it with low fire until it is crispy 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, and take out the special salt and pepper powder to serve.
Features: fresh and delicious, crisp outside and tender inside.
Tip: It's easy to enlarge the snake when it's fried for a long time.
Bitter snake segment
Ingredients: 600g vegetable snake.
Accessories: salt water 6000g, oil 1000g (practical 50g).
Seasoning: 5g of salt, 30g of monosodium glutamate and 20g of chicken powder.
Methods: 1, snake scales and tripe were slaughtered and sliced, washed with clear water to remove blood stains and washed. 2. Fry the snake segments in the oil pan, then marinate them in salt water with slow fire for 30 minutes.
Features: fresh and fragrant, full of pot-stewed flavor.
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 2| Comment
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Does anyone know the cooking method of yellow croaker? Urgent. Braised large yellow croaker
Ingredients: Pseudosciaena crocea (also known as Laobanyu)
Composition: None
Ingredients: vegetable oil onion ginger garlic coriander salt monosodium glutamate cooking wine white sugar soy sauce sesame oil soup.
Exercise:
Braised yellow croaker is similar to our usual braised fish. Firstly, viscera of the abdomen of the yellow croaker is removed, and gills are removed cleanly; Cut into 5cm square pieces, add salt and cooking wine and marinate for 20 minutes.
Heat the oil to 180℃, oil the fish and fry it outside; Heat oil at the bottom of the pot, add chopped onion, ginger and garlic, stir-fry until fragrant, add fresh soup and all seasonings, add fish pieces and simmer for 15 minutes, sprinkle with coriander segments and add sesame oil.
Does anyone know the tuition fees 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 learn, I'd better consult myself. They can consult or call on the official website.
Does anyone know the names of any books on cooking? Cooking chemistry, cooking materials, cooking principles, cooking nutrition, food hygiene and safety, China food culture, medicated diet, food aesthetics and banquet design, catering management, cooking technology, fast food, western food technology, and so on.