First, the decoration design of Sichuan restaurant:
The decoration design of Sichuan cuisine restaurant is not fixed, and the characteristics of diverse styles are obvious. However, it is necessary to overcome several problems such as monotonous structure, cloudy and humid indoor air, too small dining space, depressed environmental space and lack of original decorative features.
Equipment and requirements of Sichuan cuisine restaurant:
Authentic Sichuan cuisine restaurant must be well-equipped and can make all kinds of delicious Sichuan cuisine. Generally speaking, the equipment of Sichuan cuisine restaurant is divided into basic equipment and special equipment.
(1) Basic equipment:
1, dining table, mainly divided into square table, long table and round table;
2. Dining chair;
3. Hall auxiliary equipment, including turntables, wine cabinets, storage tables, etc. ;
4, warehouse equipment, including dry goods warehouse, cold storage, cold storage, wine storage, etc.
(2), special equipment:
1, kitchen equipment:
1. Meat processing equipment, including slicer and meat grinder.
B, staple food processing equipment, including dough mixer, dough press, rice washing machine, jiaozi (steamed stuffed bun, steamed bread) forming machine, etc. ;
C vegetable processing equipment, including vegetable washer, vegetable cutter, multipurpose food slicer, peeler, slicer, vegetable grinder, etc.
D, frying equipment, including frying furnace, pressure frying furnace, tipping pot, etc. ;
E, cookware, mainly Chinese cookware, consists of iron frame, burner, cast iron pot ring and gas supply pipeline system, and can use coke oven gas, liquefied petroleum gas and natural gas;
F, steam cooking equipment, including steam pot, steam cabinet, etc.
G, baking box, including slow oven, standard oven, microwave oven, etc.
H, refrigeration equipment, including refrigerators, freezers, low-temperature freezers, cold drinks machines, etc.
Dishwashers are divided into three types: conveyor belt type, door type and desktop type;
J, mixer, which can be used to mix flour, beat eggs and quickly beat raw materials into paste;
K, food and tableware transportation equipment, including service elevators, vegetable distribution elevators, food ladders, horizontal conveyors, trolleys and trolleys. ;
Length range hood.
2, dining room utensils:
1. Flat plate, which can be made into single dish, bone dish and tea dish, and can also be used for cooking and assembling dishes;
B. lying on a plate, usually used to hold soup, gravy and sauce;
C, waist plate, also known as long plate, fish plate;
Unique raw materials of Sichuan cuisine
Sichuan cuisine is rich in cooking materials, especially some famous dishes are unique to Sichuan cuisine, which is the basis for making authentic Sichuan cuisine.
1. Vegetables: including: sunflower (cold dish in winter), gourd ladle (gourd ladle), sunflower (soft pulp leaf), pea tip, lotus leaf (cabbage), lettuce (green bamboo shoots, stem lettuce), leek yellow, red oil cabbage, sweet pepper, cabbage head and red heart.
2. Aquatic products: including rock climbing fish, rock carp, Jiangtuan, honey, catfish (catfish), elegant fish, Yangtze sturgeon (artificially cultured), eel, etc.
3. Dry sundries: including tremella (tremella), dictyophora, auricularia auricula, Lentinus edodes (mushrooms), day lily, konjac, etc.
The unique seasoning of Sichuan cuisine:
Authentic Sichuan cuisine has its own characteristics, and winning by taste is closely related to the condiments used. When cooking Sichuan cuisine, important condiments, such as Sichuan salt, pepper, sea pepper, watercress and pickled pepper, are absolutely indispensable. The Sichuan restaurant opened in Sichuan also purchases special main ingredients, auxiliary materials and condiments from Sichuan, with the aim of maintaining the original flavor of real Sichuan cuisine.
1, Zanthoxylum bungeanum: Zanthoxylum bungeanum produced in Sichuan has the largest particle size, red oil color, few hemp seeds and rich flavor, and is the top grade of Zanthoxylum bungeanum. Zanthoxylum bungeanum in Sichuan cuisine generally has three usages: whole grain, Zanthoxylum bungeanum noodles and Zanthoxylum bungeanum oil. Zanthoxylum bungeanum is an essential condiment in Sichuan spicy hot pot, Mapo tofu, boiled beef, red oil cold dishes and other dishes.
2. Ginger: Sichuan's ginger has excellent quality, rich roots, rich aroma and spicy taste. Sichuan cuisine generally uses ginger, ginger and dried ginger. Shredded pork in ginger sauce, fried duck in ginger sauce, elbow in ginger sauce, Sichuan soup, and ginger everywhere.
3. Garlic: Garlic can deodorize, relieve boredom and enhance fragrance in the seasoning of animal raw materials. Garlic is the main auxiliary material in garlic-flavored silver carp, garlic-flavored eel segments, garlic paste, white meat and other famous dishes.
4, onion: divided into green onions, shallots. Onion has a pungent smell, which can remove fishy smell, stimulate appetite, stimulate appetite and digestion, and sterilize and detoxify. Onions are mainly used for cold dishes, and scallions are mainly used as accessories or seasonings for hot dishes.
5. Pepper: Sichuan pepper includes dried pepper and pickled pepper.
Bean paste: Bean paste takes fresh pepper, first-class broad beans and flour as raw materials, and Pixian bean paste produced in Pixian, Sichuan and Linjiangsi bean paste produced in Ziyang as top grades, especially Pixian bean paste, which is one of the indispensable condiments in Sichuan cuisine. This kind of douban is reddish brown in color, oily and bright, fresh and spicy in taste, crisp in petals, rich in sauce flavor and fragrant. It is the main condiment for cooking home-cooked dishes, spicy, fishy and other flavors.
Sichuan salt: Sichuan salt is one of the necessities of Sichuan food, because it can fix the taste, improve the umami taste, relieve boredom and remove fishy smell. The salt used for cooking should contain high sodium chloride and impurities such as magnesium chloride and magnesium sulfate. Well salt is commonly used in Sichuan cuisine and its sodium chloride content is as high as 99%. Pure taste, white color, fine crystal, loose and not caking. Well salt produced in Zigong, Sichuan Province is the most ideal condiment in salt.
Soy sauce: Sichuan calls soy sauce soybean oil, and refined soy sauce produced in Deyang, Sichuan is the best.