Many restaurants in the production of dishes will want to make an innovation and breakthrough, but if there is no good innovative ideas and thoughts are likely to break or fail, so what are the innovative ideas for cooking dishes? Here is my cooking dishes for you to organize the innovation, I hope to help you.
Innovation of culinary dishes
First, the fusion of ideas
Fusion cuisine is mainly the fusion of personal ideas, combined with the fusion of the other three parts of the dish will continue to come out of the bumps, Chinese cuisine has thousands of years of accumulation of rich connotations. Through Chinese chefs and chefs from other countries to carry out more exchanges and discussions, in the development of the essence of traditional cooking on the basis of understanding and mastering the culinary skills and food culture of other countries, wide range of strengths, take the best.
Second, the fusion of Western and Chinese dishes
Today, more and more international top restaurants to China, Chinese chefs have become more and more vision, some new ideas appear in the shape of dishes. First of all, the ingredients themselves as props, such as the magnolia core as a vessel, not only the shape of the chic and the core of the crunchy texture of the dishes also added a lot of points, we can even use a variety of tomatoes, peppers, zucchini, and so on, so that the dishes are also live a little color. Although the use of ingredients accessories has long been used in Chinese food, but the simple carving of radish obviously can not play a role in enhancing the taste of the dishes, we should start using the raw materials of the dishes as accessories, such as brined beef tendon modeling the use of cinnamon, star anise as a platter of accessories, and such a platter so that the guests do not feel too far-fetched, not to do.
Third, the juice fusion
Nowadays, a variety of juices in the dishes play an increasingly important role, it can effectively control costs, save materials and time, but also can improve the quality of the product, speed, and enhance the efficiency, but the selection of high-quality condiments is to ensure that the juice taste can not be ignored, nowadays, many of the restaurant's dishes, good or bad, the flavor of the new and innovative! The main article is on the juice.
Fourth, the integration of ingredients
Global integration is not a new concept, the world's ingredients are placed in all corners of the earth for people to choose, but I want to emphasize is the need to choose seasonal ingredients, only to follow the regularity of nature, in order to choose to the top of the fresh produce, in order to truly reflect the best flavor of the ingredients. Sometimes ingredients don't have to be expensive, and inexpensive ingredients can be a unique attraction.
Fusion cuisine is a concept, a cross-cultural understanding of food, not a haphazard mix and match of every element of food to build a fancy-looking dish on the line, it must look good and taste good. As for each fusion restaurant, each fusion dish how to operate, but also depends on the chef's roots and the overall grasp of the food trend and the aesthetic understanding of each food culture.
The approach to incentivize dish innovation
A: dish innovation requirements
1. All chefs engaged in cooking positions in the hotel, must establish a sense of dish development and innovation, and will innovate the results of the dish as a basis for promotion or reward and punishment one of the basis.
2. The head chef must complete the task of 4 innovative dishes per month, and there is no limit to the number of more.
3. Each stall chef must complete 2 innovative dishes per month, the more unlimited.
4. Junior chef does not specify the specific task of innovative dishes, but can participate in innovation and dish innovation.
5. The declaration of innovative dishes, trial production, verification and recognition of work, in strict accordance with the requirements of the process of declaration of innovative dishes.
6. The dishes exchanged between the industry and the existing dishes in the dish file are not included in the category of innovative dishes.
7. Processing procedures are the same, similar ingredients, main ingredients, color, taste and shape of the same dish does not belong to the category of innovative dishes.
Second: the organization of innovative dishes
1. The organization and guidance of the hotel's innovative dishes is the overall responsibility of the hotel's R & D team.
2. The specific organization of the innovative dishes of the hotel's production departments is the responsibility of the head chef and the chef of each sub-kitchen.
3. Where the chef can not complete the task of innovative dishes in the month, the chef shall be punished with an economic penalty of 100 yuan per dish, and the penalty shall be deducted from the end of the month from my salary.
4. The number of innovative dishes of the chef did not complete the required number of charges per dish 200 yuan penalty.
Seasoning of cooking ingredients1. Salt
Salt must be put late when frying vegetables. To achieve the same salty flavor, put the salt later than the amount of salt used in the early salt to be less. If you put salt earlier, the salt has been deep inside the food, in the same salty feeling unknowingly ingested more salt, is not good for health.
In addition, salt has many wonderful uses, such as: cleaning tea cups, light salt water soaked vegetables and fruits can be disinfected sterilization and so on.
2, soy sauce
soy sauce to play the role of color and freshness, especially when doing braised dishes or stewed, marinated.
Soy sauce is used for seasoning, suitable for cold dishes, the color is not heavy, looks fresh.
The difference between soy sauce and soy sauce can be poured into a white porcelain plate shaking the color, soy sauce is reddish-brown, the concentration of thin; and soy sauce is brown and shiny, the concentration of thick.
3, vinegar
1) fishy: in cooking fish can add a little vinegar, can destroy fishy;
2) remove the stink: in burning lamb with a small amount of vinegar, you can lift the lamb stink;
3) reduce the spicy: in the cooking dishes such as sense of too spicy can be added to a small amount of vinegar, spicy that is, to reduce;
4) add aroma: in the cooking of the dishes with a small amount of vinegar to enable the dishes to reduce grease and increase the flavor;
4) add flavor: in cooking dishes with a small amount of vinegar can make dishes reduce grease and increase the flavor;
5) lead to sweet: add a little vinegar in cooking sweet porridge can make the porridge sweeter;
6) ripening: add a little vinegar in stewing and cooking roast beef, seaweed, potatoes can make it easy to cook easy to rot;
7) anti-black: fried eggplant in a little vinegar can make the fried eggplant color does not change the black;
8) antiseptic: in the immersion of the raw fish with a little Vinegar can prevent its corruption and deterioration;
In addition, vinegar in daily life can also play a skin care, hair care, nail care manicure, eliminate fatigue, prevent colds, remove odor and other roles. 75 wonderful uses of vinegar
Identification: When buying, look at the ingredient list, choose brewing vinegar, do not choose the health hazards of vinegar essence or other industrial acetic acid blended vinegar.
Fermented mature aged vinegar has a more lingering taste, while blended vinegar has a sharper flavor and pungent acidity. A bottle of about 500ml of brewed vinegar costs about 2 to 3 times as much as blended vinegar.
4, alcohol
The wine marinade meat with wine can be deodorized, scrambled eggs in the egg with a little wine can be deodorized to enhance the aroma.
White wine can be used in the marinated meat or the production of marinated meat, the production of pickles when adding some white wine can be sterilized to add flavor.
In addition to cooking sometimes use red wine, beer and so on.
5, sauce
Sweet pasta sauce is made of flour, water, salt as a raw material. In addition to direct dipping, can also be used as a seasoning, such as: Beijing sauce shredded pork, soy sauce burst chicken, and so on. When making fried noodles, use it together with yellow sauce for better flavor.
Bean paste is made from fava beans and is mainly salty and fresh. It is a common seasoning for home-style Sichuan cuisine, such as hui-pot pork, mapo tofu, boiled fish, and spicy hot pot.
Tempeh is made from soybeans or black beans soaked through the steamed (boiled), fermented food, with a special flavor, used to make? The most important thing to remember is that it's a good idea to have the right kind of food. Bitter Melon with Black Bean Sauce etc. Commonly used as fish, meat and other food cooking ingredients, can add color, add acid, help fresh. For example, sweet and sour fish, sweet and sour pork, pot roast, pizza and so on.
Tomato salsa is tomato paste with sugar and salt fried in salad oil, tomato salsa has a variety of flavors, suitable for direct dipping. Like dipping French fries.
Simply put: ketchup is pure tomato, and ketchup salsa is made after ketchup is flavored. Ketchup can be eaten directly, while ketchup must be cooked. The lycopene content of ketchup is much higher than that of ketchup.
Sesame sauce, or sesame paste for short, is a sauce made from ground sesame seeds. It can be eaten directly or as a cold seasoning. It is often used as a dipping sauce for spinach in sesame sauce, cold noodles in sesame sauce, spicy hot pot or hot pot.
Salad dressings are available in the market such as Thousand Island dressing, mayonnaise, vinaigrette, etc. and can be purchased according to taste. You can toss salads, make sandwiches, and more.
6, sugar
Sugar is refined sugar made from sugar cane or sugar beet molasses. It is called white sugar if it is made from sugarcane, and lanugar if it is made from sugar beets.
Brown sugar is made from sugarcane, which has more impurities but retains better nutrients. It has the effect of benefiting the qi, slowing down the middle, helping the spleen and food, and tonifying the blood to break the silt.
Rock sugar in the production of braised dishes using rock sugar will make the dish color more red, in addition to the use of rock sugar brewing tea or making desserts, there is a tonic Qi, and the stomach and lungs, cough and phlegm effect.
Use
Ease the sour taste in the production of sour dishes soup, add a small amount of sugar, can be extraordinarily flavorful and delicious. Such as vinegar-frying dishes, hot and sour soup, pickled fish and so on. Otherwise, the finished product is less acidic and unfavorable to the mouth.
The production of sweet and sour dishes essential main seasoning is sugar and vinegar, appetizing and delicious, such as sweet and sour fish, sweet and sour pork, sweet and sour pork, sweet and sour eggplant and so on.
Plucked sugar into the pot, add a small amount of oil and water, simmer until the sugar is dry, pour into the battered fried dishes, wrapped, out of the pot, put on the plate smeared with oil, while hot food, you can pull the silk strands of gold wire, such as pulling the silk of the apple, pulling the silk of the banana, pulling the silk of the sweet potatoes, and so on.
Frosting sugar into the pot, add the right amount of water, simmer until the water is nearly dry, pour into the baked or fried raw materials, remove from the fire, tossing, cooling, the surface of the finished product is like a white frost. Such as frosting peanuts, sugar hawthorn, frosting walnuts and so on.
Fried sugar color is widely used in brine, braised dishes, such as braised pig's trotters, braised pork ribs and so on.