Self-taught chefs are:
1, first of all, we should understand the properties of some foods, such as poisoning when they are combined, or mixing tastes. Such knowledge. Furthermore, we should learn the skill of fencing, which is the basic skill of cooking. Followed by speculation, we must master the heat. Another is seasoning.
2. Watch more TV programs to lose weight, read more recipes and practice more. Watching TV is the best way to learn, vivid and unforgettable.
3. The key is temperature, and salt is the key. Some dishes taste different with different heat, such as the simplest fried potato shreds in the north, which taste different with different heat; At present, it is reasonable to pursue a low-salt diet, and it is customary to say that "greed puts more salt". If the food is not salty enough, it will fail. How to have both low salt and taste needs to be explored moderately. In a dinner, the salinity changes with the serving time, for example, the soup should be fragrant at the beginning and light at the end.
4. Improve cultural quality. Learn more about the nutritional knowledge of various foods, such as which foods can't be eaten together, which foods are better with nutrition, and which are suitable for the elderly and children. Constantly improve aesthetic ability, food color matching, food modeling and so on.
5, visit the vegetable market more, seasonal ingredients can inspire and help develop new recipes.
For more information about chef learning, please consult cooking school, Diaoyutai in the North. Cooking school, a Diaoyutai in the north, focuses on the advantages of education, trains talents in an "elite mode", and adopts the talent training mode of "combining work with study, combining work with study, and cooperating with schools and enterprises" by using the training equipment in the school, so that every student can get personal guidance from the teacher in teaching; Take advantage of the internship opportunity to realize the common work and life of students and teachers. Teachers are responsible for the guidance and assessment of students' practical training, realizing the all-round training of students in practical training, which greatly meets the requirements of industries and enterprises for talent training.