22. Foam hair

23. Front row meat

24. protein curing

25. Boil the sugar color

26. Taste buds

Bao Peng.

28. Prepare all kinds of cold dishes.

29. Half black and crisp

30.30℃

3 1. Dry goods puffing refers to the puffing of dry goods raw materials, including water puffing and oil puffing.

32. Cut flowers refer to the process of cutting the surface of raw materials into some kind of cut flower pattern stripes, so that they shrink or curl into the shape of flowers when heated.

33. Cold cuts of different colors: Cold cuts with vivid images of flowers, insects, birds and animals or various beautiful patterns are called cold cuts of different colors.

34. Cooked degree refers to the amount of firepower used in cooking, the length of time and the key to heating raw materials to maturity.

35. Rongjiao is the muscle tissue of animal raw materials dried in advance, which is processed into a velvet shape with a knife or blender or meat stirring method, and then added with corresponding seasonings to stir and taste, so as to thicken it until it becomes a sticky substance.

The function of Rongjiao is to change the properties of raw materials and make them tender. The color turns white; Lay the foundation for the renovation of dishes.

36. Paste is a technical measure to make the cooked dishes crisp, fragrant, soft or tender. Its main raw materials are starch, eggs, flour, rice flour, baking powder, baking soda, bread flour and other different raw materials.

The functions of pasting are:

1, keep the moisture and fresh flavor in the raw materials, and make the dishes crisp or tender outside, fresh inside and tender inside.

2, keep the raw material form, make it smooth and full.

3. Maintain and increase the nutritional content of dishes.

4. Enrich the color of dishes and make them more fragrant and colorful.

37. Fragrance is the feeling of perceiving substances through human olfactory organs. To study the flavor of dishes, we mainly consider the olfactory fragrance emitted by food when it is heated and seasoned. All kinds of fruits, vegetables, fresh animals and plants have unique flavors. When preparing dishes, we need to be familiar with the flavors of various cooking materials, know their mature flavors, pay attention to preserving or highlighting their flavor characteristics, and make appropriate collocation, so as to master them well in side dishes and make them better meet people's needs, such as onions and garlic.

A. The main ingredients have good fragrance and should be focused.

That is, when assembling, the fragrance of the main material is the main material, and the auxiliary materials play the role of setting off the fragrance of the main material, making the fragrance of the main material more prominent and feeling the inner beauty of the main material.

B. the fragrance of the main material is insufficient, and the fragrance of the auxiliary material should be prominent.

Some main materials have weak fragrance, so we can make up for their shortcomings with good-smelling auxiliary materials, so that the main materials can absorb the fragrance of some auxiliary materials and increase the fragrance. If shark's fin is added with water, it has no taste, and it needs ham, chicken, mushrooms and other accessories to increase its freshness.

C. the taste of the main ingredients is not ideal, which can be covered up by the taste of seasoning.

When the flavor of the main ingredient is strong or you want to change the flavor, you can highlight the flavor of the condiment. Spiced spices, such as spiced cinnamon, fragrant leaves and red distiller's grains, are usually used to give dishes a specific flavor.

38. West Lake vinegar fish materials:

Grass carp 1 900g, ginger 300g, 2 shallots, 1 teaspoon wine, 3 teaspoons sugar, 2 teaspoons black vinegar, 2 teaspoons soy sauce, pepper, corn flour and sesame oil.

Operation essentials of vinegar fish in West Lake:

① Wash the onion and cut it into 2 parts. Ginger is half cracked and half shredded.

(2) Cut the grass carp clean, cut the fish belly into two pieces (be careful not to cut it off), put it in a pot, fill it with clear water, add onion 1 serving, chopped ginger and wine, boil it, stew it with low fire for 10 minutes, pick it up, put it in a plate, and filter the shredded ginger to the whole fish.

(3) Heat the oil pan, add the onion and stir fry until fragrant, then take out the onion and pour the onion oil into the bowl. Note 2 cups of water into the pot, add sugar, salt, black vinegar, soy sauce and pepper to boil, thicken with corn starch water, add scallion oil, pour it on the fish and sprinkle with sesame oil.

39. Operation process of "wheat ear flower knife": Take pork tenderloin as an example, cut a small mouth on the surface of pork tenderloin with a knife and tear off the outer membrane. Then put the pork loin on the pier, hold it down with your left hand, cut the kidney piece in half with your right hand with a knife, and remove it with a knife, that is, leave only the waist clean? The same below. A put half a piece of pork tenderloin on the pier and inside the kidney? That is, the side with waist is facing up, and several parallel knife lines are pushed out with a knife. The inclination angle is about 40, and the feed depth is 3/5 of the thickness of pork tenderloin. B Turn the pork tenderloin at an angle, and use a straight knife to push out several parallel knife lines that intersect the oblique knife lines at 90 degrees. The feeding depth is 4/5. C Divide pork tenderloin into vertical and horizontal parts with a flower knife, that is, cut half of pork tenderloin into four rectangular strips, and heat and curl them into the shape of wheat ears.

Applicable raw materials: suitable for stir-frying, frying and other dishes, such as "kidney fried with wheat ears" and "kidney fried with soy sauce".

40. Ming oil, also known as tail oil, is the oil poured in after boiling and thickening according to the specific conditions of dishes, such as chicken oil, ginger onion oil, sesame oil, garlic sesame oil and pickled pepper oil. The process of leaching tail oil is also called leaching oil, wrapping tail oil, taming oil or batch oil in the industry.

There are many kinds and methods of Ming oil, and their properties and flavors are different. Whether Ming oil is suitable or not will directly affect the quality of dishes. Therefore, when pouring oil, we should master its basic requirements.

Master the application scope and dosage of Ming oil. Bright oil mainly plays the role of brightening, so it is generally not used for non-thick vegetables (except soup), while for sauce-fried vegetables and dry cooking, the soup is naturally thick, so a small amount of bright oil can be used to increase the brightness; For meat dishes with high fat content, clear oil is not needed, but for vegetarian dishes with low fat content, the amount of clear oil can be appropriately increased to supplement the lack of fat content in dishes; Roasted, grilled and fried dishes can have more oil, but not too much, because there are many sauces, otherwise the sauces will fall off easily, resulting in uneven sauces, which will not only affect the quality, but also cause waste.

Bright oil should be timely and mixed with meat and vegetables. Bright oil must be put into the pot when the vegetables are cooked, which will make the vegetables sticky prematurely, leading to dark color, turbid soup, no brightness and even raw starch flavor. All vegetarian dishes need vegetarian cooking oil, and vegetarian dishes also need vegetarian cooking oil, so that the nutrition of dishes can be more scientific and reasonable.

Choose bright oil according to the juice color and taste of the dish. There are many colors in the dishes. Generally, white juice or yellow juice dishes can choose light and transparent bright oil, such as chicken oil and cooked lard. For other juice-colored dishes, we should choose bright oil on the principle of not covering the juice color of the dishes, otherwise the color of bright oil will affect the color and quality of the dishes.

Mingyou must meet the seasoning requirements of dishes in taste, otherwise it will affect or even lose the taste characteristics of dishes. For dishes with light taste, it is often necessary to highlight the original flavor of the dishes and choose bright oil with light color and light taste, while for dishes with heavy taste, it is often necessary to choose original bright oil or compound bright oil with heavy taste, such as "Chili fried chicken", which requires bright red oil; "Sauté ed mutton with onion" needs onion oil.

It is not advisable to stir excessively after adding the clear oil, and take it out quickly, otherwise peeling or accumulation will easily occur, especially when cooking bright dishes.

(I spent 1 more hours sorting it out, I hope it will be adopted.)