Pepper, an essential ingredient for cooks to stir-fry
Pepper includes dried pepper, pepper powder and pickled pepper. Let's start with dried peppers, which are dried with fresh peppers. Appearance bright red or reddish brown, shiny, with seeds inside. Dried peppers have a special taste, as hot as fire. Dried peppers can be used for cutting and grinding. In addition to dried peppers, there is also a pickled pepper that plays an important role in seasoning. It is made of fresh red pepper. Because it is brewed. Because lactic acid is produced in the brewing process, it will make dishes have unique aroma and taste when used in cooking, and it will be the main condiment for cooking fish and cooking fish-flavored dishes in Sichuan cuisine.
Sichuan pepper
Zanthoxylum bungeanum is widely used in the modulation of Sichuan flavor, which can be used whole, ground into powder and refined into Zanthoxylum bungeanum oil. The whole pepper is mainly used for hot dishes, such as beef omasum hotpot and fermented mung bean sprouts. Chili noodles can be used as hot dishes or cold dishes, such as Mapo tofu, boiled pork slices, and cold dishes such as pepper chicken slices and lettuce in the cowshed. Zanthoxylum oil is mostly used for cold dishes. As an innovative hot pot of Sichuan cuisine, a large number of green peppers are used, which is also an innovation of Sichuan cuisine.
Thick bean paste
Pixian watercress is the best. This kind of douban is reddish-brown, oily and bright, with fresh and spicy taste, crisp petals and strong brown sauce flavor. It is the main condiment for cooking home-cooked, spicy and other tastes. When cooking, generally chop the watercress in Pixian County, such as watercress, Sichuan-style pork and dried eel. There is also a kind of douban, which is mainly dipped in food. Broad beans are the main ingredients, supplemented by gold hooks and sesame oil. This bean paste is dark brown, bright oil, fresh and sweet, salty and palatable, slightly spicy and full of ester fragrance. In addition, cook hot pot and so on. It is also inseparable from douban and can also be used to prepare sauces.
energy
The main molecules of ginger are ginger, ginger and dried ginger. Ginger is a seasonal fresh vegetable, which can be used as an auxiliary material or pickled ginger. Shredded ginger, fried duck with ginger and pickled ginger are all made of ginger or pickled ginger. Processing them into silk, chips, powder and juice, frying, boiling, stewing, steaming and mixing are indispensable. Compared with ginger and dried ginger, ginger is the most widely used. Ginger is the main seasoning for hot nest chicken with ginger sauce, elbow with ginger sauce, cowpea with ginger sauce, duck feet with ginger sauce and other dishes. When it is used to cook fish or make fish-flavored home-cooked dishes, it is necessary to process ginger seasoning to show its unique flavor characteristics.
garlic
Perennial herbs. The outer layer is gray-white or purple dry film pulp, usually with 6- 10 garlic cloves, each covered with a film. Garlic has the functions of removing fishy smell, relieving boredom and enhancing fragrance in the seasoning of animal raw materials, and is an indispensable condiment in cooking. Allicin also has a strong bactericidal effect.
verdant
There are green onions and shallots. Onion has a pungent smell, which can remove fishy smell, stimulate appetite, stimulate appetite and digestion, and sterilize and detoxify. Onions can be eaten raw or cooked in cooking, and shallots are often used raw. Onions have a strong fragrance and a slight spicy taste. Generally cut into chopped green onion, it is used to prepare cold dishes with various tastes, such as strange taste, salty taste, spicy taste, Chili taste and so on. Onions mainly use scallion as an auxiliary material and seasoning for hot dishes.
soybean
Soy sauce is made of soybean, wheat and flour through fermentation, filtration and disinfection. It has the characteristics of dark brown, luster, rich ester fragrance, fresh and mellow taste and no precipitation in juice. Soy sauce, whether steamed, boiled, roasted or mixed, can be used for cooking and has a wide range of applications.
vinegar
Vinegar is made from wheat bran and rice as the main raw materials and made from traditional Chinese medicine. It has the characteristics of brownish red color, bright and clear, rich fragrance, pure sour taste and sweet and delicious taste. It is one of the condiments for cooking vinegar fried chicken, sweet and sour pork ribs, vinegar spicy sea cucumber, mustard shredded chicken and other dishes. It is also the main raw material for making various flavor dishes.
Refined salt
Salt includes sea salt, pond salt, rock salt and well salt. The main component is tail sodium chloride. Because of the different sources and preparation methods, the quality is different. Of course, cooking salt has a high sodium chloride content. Magnesium chloride, magnesium sulfate and other impurities with low content are better.
Dried orange peel
Also called? Orange peel? . Made from ripe orange peel, dried in the shade or in the sun. The epidermis is bright orange-red, yellow-brown or brown, fragile and easily broken. The skin is thin and big, the color is red, and the aroma is rich.
sugar
Sichuan cuisine can use white sugar, rock sugar, brown sugar, maltose and bee sugar, but the most commonly used are white sugar and rock sugar. In cooking, it has the functions of improving taste, increasing color, removing fishy smell and making dishes sweet.
sesame
Sesame is best to be big, black, full and free of impurities. Sesame paste can be matched with other condiments to make sesame paste with unique flavor, such as sesame paste fish belly, sesame paste crispy skin, sesame paste phoenix tail and so on. Sesame oil can be used in dishes, both hot and cold, mainly to enhance flavor, such as freshly fried shredded chicken and salted duck breast. You can also eat it as a dish.
pepper
Pepper is one of people's favorite condiments because it has a fragrant smell. Pepper mostly grows in areas with high temperature and long-term humidity. It tastes spicy and hot, and has strong functions of warming the middle warmer, dispelling cold and relieving pain. Pepper grows warmer as it goes south, because it fully absorbs the sun and heat in the south. Therefore, Hainan pepper is the most temperate.
fennel
There are two kinds of fennel: one is star anise, which is used for seasoning, and its fruit can also be used as spice, which is mainly cultivated in Guangdong, Guangxi, Fujian, Taiwan Province and other places. The other is fennel, which is a vegetable with fruit as spice and stems and leaves as edible organs. Because they can remove the odor of meat and add fragrance to meat again, so? Fennel? .
cinnamon
Cinnamomum cassia, scientific name: Chai Gui, also known as Cinnamomum cassia, is the general name of Cinnamomum cassia plants such as bark and impression, Cinnamomum cassia or Cinnamomum cassia. It is a food spice or cooking seasoning. The original plants of commercial Cinnamomum cassia are complex, and there are about ten species, all of which are Cinnamomum plants of Lauraceae. There are 8 species commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Indian prints and South China osmanthus. Most of them are used locally. Various varieties were used as spices in ancient western countries. It is used to flavor stews in Chinese food and is one of the ingredients of spiced powder. It is one of the earliest spices used by human beings.
light purple
This sweet spice is both whole and ground, and is often used in barbecues and desserts.
Nutmeg
This spice has a spicy aroma and a warm and slightly sweet taste, and is often used to flavor baked goods, preserves, puddings, meat, sauces, vegetables and eggnog.
Eight angles
Star anise is a famous spice, which tastes very sweet. Illicium verum can be directly used for daily seasoning, such as stewing, boiling, pickling, marinating and soaking. It can also be directly processed into spiced seasoning powder. Anise oil and star anise oil resin are usually used in food processing industries such as meat products, condiments, soft drinks, cold drinks, sweets, cakes and baked goods. The market consumption of star anise oil resin, like other spice oil resins, is increasing year by year, and there is a trend of gradually replacing spice raw materials.
Amomum tsao-ko
Amomum tsao-ko has a special and rich spicy taste, which can remove fishy smell and stimulate appetite. It's a good cooking seasoning, known as food seasoning? One of the five spices? . Amomum tsao-ko can be used for cooking, which can remove fishy smell and improve the taste of dishes. When cooking fish and meat, it is better to use Amomum tsaoko. Put some tsaoko when stewing beef and mutton, even if the mutton is fragrant and delicious, it can drive away the fishy smell of mutton. Mix refined brine with cooked meat and dishes to enhance flavor, such as cooking beef with grass fruit; Another example is the use of Amomum tsao in Yunnan specialty chicken seals to enhance fragrance.
monosodium glutamate
The main component is sodium glutamate. The main function of monosodium glutamate is to increase the flavor of food. It is most used in Chinese food and can also be used in soups and sauces. Monosodium glutamate refers to the crystallization of sodium glutamate fermented and purified from grain.
Four basic rules of a good cook: 1. Cooking.
To be an excellent chef, you must have excellent skills, not only to master the cooking skills of many cuisines, but also to have your own innovative dishes. So, how can we have excellent cooking skills?
1, learn art from scratch.
Starting from the most basic stage: the basic skills of water mixing, killing, heavy lotus, thawing and other stages are essential.
Now many people want to cook directly on the stove as soon as they enter the kitchen, saying, mix water, kill animals and so on. Tired and dirty. For me, learning it is a difficult and long process. I have to persevere step by step, I can't give up halfway.
2, it is to be based on their own duties, pioneering and innovative.
How to innovate? Chefs should learn from each other, learn from each other's strengths, practice their internal skills, combine theory with practical operation, and gather new ideas, new concepts, new raw materials and new technologies to form a new cooking skill.
Innovation is not to cut corners. Many chefs' innovation is to try what other hotels sell well, and then change the name of the dish when they come back. After a little change, it becomes an innovative dish, and they must rely entirely on their own inspiration.
You should have a broad and selfless mind. After becoming a famous chef, we should carry forward and inherit the cooking spirit and teach the skills to artists without reservation.
Second, the kitchen virtue.
An excellent chef must have excellent cooking ethics.
Good cooking ethics has many elements:
Love your job, work hard, be modest and prudent, persevere, strive for perfection, abide by dietary requirements, be friendly to peers, respect the old and love the young.
Chefs should provide diners with safe, hygienic, scientific and reasonable menus.
The improvement of cooking level lies in the joint efforts of chefs. Cooks can communicate and discuss with each other, and learning can promote the progress of diet. At the same time, China's cooking is profound and endless, and we can't look down on others.
Third, loyalty.
An excellent chef should have a high sense of responsibility and loyalty.
Because excellent chefs should be backed by good catering enterprises and provide a good platform for development, and good catering enterprises cannot do without skilled chefs.
Now some chefs only pursue immediate interests, regardless of the interests of enterprises. As a chef, if he can be in charge of the enterprise, pay more for the enterprise and give more suggestions, I think he will be able to make the highest standard when cooking and make extraordinary achievements in the ordinary chef position.
Fourth, mentality.
An excellent chef must have a good and healthy attitude. The quality of dishes is the magic weapon for catering enterprises to survive. Chefs must keep their own position and mentality in the process of cooking dishes, otherwise the quality of dishes will not be guaranteed, leaving a bad impression on diners and affecting the survival of enterprises. Ten good attitudes about the success of chefs' work.
1, zero mentality
Every time I go to a store, I ask myself to start from scratch, forget my previous achievements and status, and even the management model, and give myself a new position.
When you arrive at a new enterprise, you must turn yourself into an empty cup and re-inject a new corporate culture.
2. Competitive psychology
At work, we need to learn from each other and compete with each other. Do not admit defeat in skills, learn from each other's strengths and constantly enrich yourself. However, our skill is not jealousy, but common improvement.
3, pay attention to the image mentality
Cooks in roadside shops and star-rated hotels are all cooks. If you want to be a chef, you should first look up to yourself, pay attention to your image, dress neatly, be polite and behave appropriately. This is not only respect for others, but also respect for yourself, and gradually improve the status of chefs in people's minds.
4. Responsible attitude
If you want to be an excellent manager, only by taking responsibility, leaving early and returning late, talking more and checking frequently can you find the loopholes and deficiencies in your work, thus further improving the quality of kitchen management;
In addition, be willing to take responsibility for the faults of subordinates. If we shift all the responsibilities to our subordinates, then this manager is incompetent. We must understand that the fault of subordinates is also the failure of our management. If everyone works in a responsible manner, I believe this will be a United, stable and dynamic group.
5. Keep learning.
Learning is like sailing against the current. If you don't advance, you will retreat. So is cooking.
How to keep up with the development of the times without learning? We can't be content with the status quo, stick to our original skills, and keep learning from peers and other colleagues in order to keep up with the times.
Step 6 be realistic
Chefs or ordinary chefs need to be down-to-earth and do things seriously.
To be an ordinary chef, you should work hard, don't cut corners, and don't cheat leaders and customers; To be a chef, we should objectively evaluate and treat employees, have a fair and just heart, and do things without personal feelings and emotions, otherwise no leader can win the respect of subordinates.
7. Normal mentality
Treat everything in your work with a normal heart, be calm in everything, don't be complacent even if your achievements in your work are affirmed and praised, don't be depressed when you encounter setbacks and criticisms, and don't lose confidence in yourself.
8. A tolerant attitude
Professional chefs and chefs should have a tolerant heart.
Inclusive of all people, people are not sages, to err is human. Sometimes the manager's criticism may be unreasonable, but no matter whether it is reasonable or not, don't refute it in person. Listen to what is right and discuss it in private.
For kitchen subordinates, once they find something wrong, they should be tolerant and educated. Everyone has a mature process. Treating others with tolerance will lead to rapid growth with gratitude.
Of course, it's time to reconsider the candidates for those who refuse to mend their ways.
There are many contradictions between various departments of the hotel, especially between the kitchen and the purchasing department, and between the kitchen and the front office, so we should coordinate and cooperate with each other with a tolerant attitude. If something goes wrong, they can neither shirk their responsibility, nor ignore it because of face, let alone cling to it, so as to ensure the quality of the products.
9. Optimistic attitude
Good mood makes good food, and I devote myself to my work with a happy mood every day.
If you are uncomfortable at first, it will be difficult to finish the work smoothly without any mistakes. Therefore, a happy working attitude must be advocated by all industries, and chefs who are engaged in tired and dangerous cooking should have an optimistic attitude.
10, grateful attitude
Always live and work with a grateful mind, thanking the master for his skills and the company for providing him with a platform for the development of the working environment.
Now some chefs have learned three tricks and two styles and become cocky. I don't know the source. This is the greatest disrespect for the master. There are still many people who burn bridges, do not respect leaders, do not cooperate with their work, and tear down platforms everywhere. This is a sign of a lack of gratitude to the leaders.
Only by doing everything with gratitude will the opportunity come to you.
Guess you are interested in:
1. Cooking with spices is very catchy.
2. When is the best time to put seasoning in cooking?
3. How to add seasoning when cooking?
4. The recipes and skills used by chefs in cooking.