Is Huaiyang cuisine the most exquisite knife work? Vince tofu? Chicken in a bag?
Sichuan cuisine that is best at seasoning? What is the most exquisite Shandong cuisine?
Or is it Cantonese cuisine with the most extensive materials and the most exquisite skills?
Is it true that only dishes with high difficulty and complexity can try out the level of a chef?
Born in a noble family, Tang, who went to court since childhood, gave us a very valuable answer in the book "China eats goods":
"In the early years, I hired a cook at home and tried cooking at work.
First, he must be allowed to stew a chicken soup. When the fire is big, the soup will be turbid and smelly, indicating that the chef is not good at cooking with slow fire.
Another fried shredded pork with green peppers, the shredded pork should be tender and smooth, the green peppers should be crisp and not ubiquitous, and the chef will preach martial arts dishes.
Finally, a bowl of fried rice with eggs. A generous chef should look at the bones of cold rice before frying. When cooking, it should be moist but not greasy, not oily. The eggs are tender and moderate, and the chopped green onion must be fried to get rid of the fishy smell of raw onions, so that all can pass.
Although one soup, one dish and one fried rice is small, it can really make the tripod chef in a hurry and practice short. "
The royalty who have tasted the delicious food all over the world know one thing when recruiting chefs:
The simpler the dish, the more it tests the chef's skill.
The high-quality shredded green pepper is like this:
The shredded pork is white and full, bright and oily, the shredded green pepper is tall and straight, the marinade is tightly wrapped, and the taste is smooth and delicious.
It is not easy to do these things. It tests a chef's three aspects: knife skill, heat and seasoning.
1. Knife worker
Shredded green peppers and shredded pork should be uniform in length and thickness and regular in order to ensure cooking and frying.
flavour
Shredded pork needs sizing before it can be cooked. Rinse to remove odor, add salt to ensure the texture of shredded pork, add seasonings such as yellow wine and ginger juice, add a layer of egg white and a layer of starch slurry to make shredded pork tender and smooth.
3. Temperature
The oil temperature needs to be in the correct source. If it is too low, the shredded pork will desize; if it is too high, the shredded pork will shrink quickly. Control the oil temperature and turn the wok constantly, and the shredded pork will rotate quickly, slide away, straighten and be heated evenly.
According to reports, such a simple shredded green pepper is still the first-stage examination dish of new oriental cooking class hot dishes.
Little friend, has your shredded green pepper reached the level of a professional chef? Leave a message telling everyone to bask in your cooking.