How to become a senior chef

1. 20 years of chef experience

The highest level of pursuit to become an excellent chef. Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs succeed and make achievements in the industry. So: Cooking ethics is the foundation of being a good chef. How to cultivate good cooking ethics on a square-inch stove? The fact that I am recognized by everyone in the industry is inseparable from the fact that I demand good cooking ethics from myself. Good cooking ethics mainly include the following four elements:

First, you must love the industry and base yourself on your job. Only if you love cooking can you devote yourself to this profession. Only if you base yourself on your job as a chef can you continue to gain joy and success in your work. A chef has to go through a long period of training in different positions such as Shuizan, Jie Gong, Side Dishes, and Stove Station from the beginning of his apprenticeship. The work of each position is to lay the foundation for being a good chef, and the training of each position is The process must be based on one's own duties, not afraid of getting dirty, not afraid of being tired, and not rushing for success. This is the foundation for cultivating cooking ethics.

The second is to work hard and strive for excellence. As a chef, you must not be fake at all. Each dish must go through strict procedures. If you omit one step, the dishes will not meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to changes and seek innovation in cooking. To be a chef, you must be down-to-earth and keep improving.

3. Be modest, prudent and perseverant. Chinese cooking has a long history, is extensive and profound, and has no limits for every cook. It does not mean that winning a gold medal in a competition or being awarded the title of master in the industry means that you can be high-spirited and worry-free. It can be said that you have reached the pinnacle. You must persevere. Don’t be arrogant when you win and don’t be discouraged when you lose. Keep making progress.

Fourth, we must be friendly and respectful to our predecessors. The improvement of people's diet quality lies in the improvement of cooking level. The improvement of cooking level lies in the joint efforts of culinary colleagues. Only by mutual discussion, mutual help and mutual encouragement between chefs can we promote the common progress of the industry. At the same time, we must realize that the prototypes of most dishes are created by our predecessors, and our skills are the accumulation of experience of our predecessors, so we must respect our predecessors, learn from our predecessors, and work with them in a friendly manner.

2. To be an excellent chef, you must have superb cooking skills.

Culinary skills are the key to a chef’s success. To be a good chef, you must have superb skills. For example, an excellent Hunan cuisine chef must not only be proficient in Hunan cuisine, but must also be familiar with other cuisines. How to have superb cooking skills? First, learning skills must start from scratch. Learning art is an arduous and long-term process. The sea of ??learning is boundless, and chefs must be persistent and persistent in learning skills. Don't give up halfway or stagnate. Start from the most basic and basic, step by step, and have an insatiable energy. Especially now that food consumption is changing with each passing day and customer consumption is diversified, chefs are required to base themselves on tradition and continue to innovate. Chefs must have a comprehensive understanding of their learning skills, learn from each other's strengths, learn from others' strengths, and develop comprehensively in theory and practical operations. The second is to pass on the art with a broad mind. He believes that after a chef becomes famous, he must contribute to the advancement of the culinary industry. He must not regard his cooking skills as personal wealth, but must pass on his knowledge without reservation to scholars who love their job and the industry. We should cultivate more students and apprentices who are eager to learn and have potential for development.

3. To be an excellent chef, one must be full of affection for the company and customers.

The emotion I am talking about is to put promoting development and meeting customer needs first at work, putting personal interests behind and working with emotion. I think this is an indispensable quality for a qualified chef.

What is emotional work: First, you must have a "family" feeling for the company. Over the years, I have been rooted in the enterprise for development. I believe that a good catering company is inseparable from a team of highly skilled chefs, and a master also needs the backing of a good company. It is the unshirkable responsibility of chefs to make the company bigger and stronger. At present, some chefs are influenced by society's bad ideas and purely pursue economic interests, which is not good for the enterprise. As a chef, if you can treat your company as your home, invest more, give more, and come up with more ideas and solutions for the development of the company, you will definitely be able to make an extraordinary career in an ordinary position. The second is to have a "relative and friend"-like friendship with customers. We often say that the customer is God. To meet customer needs, we need to observe carefully, carefully study customer psychology, grasp customer consumption trends, and put customers first. At work, I am full of "relatives and friends" friendship with my customers, and I can treat the elderly customers who come to the company to dine like their own parents, teachers, and leaders; I treat the younger customers like my own children. The chef must be able to perform at his highest level when preparing dishes.

4. To be an excellent chef, you must have a good mood.

Product quality is the lifeline of an enterprise. As the direct producer of dishes, chefs, if they do not have a good mood and a healthy mentality during the cooking process, the quality of the dishes will inevitably be affected, leaving a bad impression on customers and affecting the reputation of the company.

How can chefs stay in a good mood at work? One is to have a high sense of responsibility and a strong professionalism.

You must realize the importance of your own work in the enterprise, realize the impact of food quality on the economic benefits of the enterprise, work with an extremely responsible attitude, reflect a strong sense of professionalism and pragmatic professionalism in your work, and maintain a healthy mentality. . The second is not to bring unpleasant moods outside of work into work. People are in a social environment, and their moods are greatly affected by the outside world. Family conflicts, misunderstandings with friends, diseases and other factors may affect people's moods. Currently, Chinese cooking is not a standardized practice. Just imagine, a chef’s mood is disturbed by unpleasant factors outside of work at work. How can the quality of the dishes be guaranteed? Therefore, chefs must overcome these negative emotions, enhance their psychological endurance, improve their psychological quality, and maintain a good mood.

“Cooking ethics, cooking skills, emotions, and mood” are the essential qualities of an excellent chef. An excellent chef must use his own actual actions to show that he is consistent with his words and deeds, so that he can have a more brilliant future in his culinary career

2. Share your cooking experience.

It is not difficult to cook the food well and it is not difficult to make it delicious. But it is really powerful to make it unique and delicious.

First of all, you must learn how to use various ingredients:

1. Learn to give up MSG and chicken essence. Use soy sauce (light soy sauce) instead. Reason: The effect is the same, why not use soy sauce, and the color is better.

2. How to use ginger, garlic, and green onions. Ginger can remove the fishy smell. Ginger is processed into pieces or slices. Most of them are used in fire cooking dishes, such as stewing, stewing, simmering, roasting, boiling, and grilling. In other cooking methods, it has the effect of removing the fishy smell of aquatic products and livestock. Old ginger is used in Huo Gong dishes mainly for its flavor, and the ginger should be discarded after it matures. Therefore, ginger needs to be processed into pieces or slices, and it needs to be fluffed with a knife to make it crack, so that the ginger flavor can escape and soak into the dish. Garlic is mainly used for cooking green vegetables, while green onions can enhance the aroma and quality of dishes and increase their aesthetic appeal. Therefore, green onions are usually added when the pot is being cooked, otherwise they will turn yellow and look unsightly.

3. Raw flour is mainly used for sizing and thickening during the processing of meat raw materials. Cornstarch can increase the taste of meat and make it tender. Pay attention to the dosage, as too much will have the opposite effect.

4. Everyone must learn to use cooking wine. Generally speaking, white wine is enough. When cooking meat dishes, put a little cooking wine in it, and the taste will be very delicious. The heat should be added after the meat changes color. In this way, the ethanol in the cooking wine will react chemically with the meat, which will produce MSG. effect. Don’t think you won’t need it when you’re eating, especially seafood.

Second, let me tell you a few things I do when cooking:

1. Make general preparations before cooking, such as arranging ginger and garlic, and adjusting cornstarch. , all kinds of raw materials.

2. Never put soy sauce when cooking vegetables, unless it is used for nothing.

3. Never cover the pot when cooking vegetables and pasta, and never add salt later.

4. Any meat will be supplemented by ginger and cooking wine.

5. Absolutely no MSG or chicken essence.

6. Always clean the pot before cooking.

3. Some heat treatments

Don’t worry about too much firepower. The firepower of a home stove is limited. I’m just worried about not having enough. Generally, I don't lower the heat. If the pot temperature is too high, I can sprinkle a little water or set the pot up. I only lower the heat when stewing, frying, stewing, or boiling.

4. Some skills

For frying fish, for example, the fish should be cut well (a few cuts along the direction of the fish bones, not in a grid shape), and the water should be roughly drained. , heat the pot to high temperature and then add oil (to avoid sticking to the pot), then add ginger, fry until golden brown, put the fish along the edge of the pot, add a little cooking wine after about 20 seconds, and immediately cover the pot for 10 seconds. How to judge the state of the fried noodles: Do not use a shovel to shovel it open. If the fish is not fried thoroughly, it will stick to the pot noodles. This operation will smash the fish. The correct way is to lift the pot and shake it back and forth. Try Shake the fish away from its original position. If it is cooked through, it will automatically come out of the pot, so you don't have to worry about it being burnt. Then flip it over and fry the other side until it reaches 80%. Pour in the beaten cornstarch water and soy sauce. The amount of water should be enough to cover the fish. Sprinkle with an appropriate amount of salt. Cover the pot again, turn down the heat and simmer for a while, then add the chopped green onions. That’s it.

3. Classification and requirements for knife skills:

1 Straight cutting

The operation method is: hold the raw material firmly with your left hand, hold the knife in your right hand, and cut straight with one knife at a time. The focus points are all over the blade, front and back. The force is consistent. After you become proficient in the straight cutting technique, you can speed up quickly to form a "jump cut".

Requirements for straight cuts: First, the left and right hands must cooperate rhythmically. Hold the raw material firmly with your left hand and move it back continuously according to the thickness, length, shape and other requirements of each raw material. Hold the knife in your right hand, use your wrist strength, and follow the movement of your left hand to cut straight down with the knife, and the moving distance should be equal. Second, the knife should be cut vertically and the knife edge should not be deflected. If the knife is not cut straight, it will not only affect the neatness and appearance of the raw materials, but also easily cut off the sawdust from the vegetable pile, causing the sawdust to mix into the raw materials, affecting the quality of the dishes.

The straight-cut knife method has a wide range of uses and is generally used to process boneless and crispy raw materials, such as tender fresh bamboo shoots, wild rice, potatoes, etc.

2 Push cutting is a kind of straight knife technique.

The operation method is: push the cutting edge from back to front, and the force point is at the rear end of the knife. If the knife cannot be pushed to the bottom, do not pull it back to cut off the raw materials. When pushing and cutting, the right hand must coordinate rhythmically, hold the material firmly in the hand, hold the knife against the hand and push forward, and use the strength of the wrist.

When push cutting, the knife method is generally used to process raw materials with smaller shapes. Some raw materials are loose in texture and are easily broken or scattered by straight cutting; some raw materials are tough and difficult to cut with straight cutting, and they are not easy to cut neatly. The push cutting method can adapt to the characteristics of these raw materials. Such as cooked fatty meat, shredded pork, dried tofu shreds, hundred pages, etc., are suitable for push cutting.

3 Pulling and cutting

The pulling and cutting technique is suitable for boneless animal raw materials with strong toughness. Because tough raw materials have more tendons, straight cutting or push cutting is used. They are not easy to cut, so use the pull-cutting technique. When performing this knife technique, the knife is aimed at the raw material to be cut and the knife is drawn from the left front to the right rear, so it is called "drawing".

　

4 Sawing

Sawing is a comprehensive knife technique of push-pull cutting, which is used to cut thick and tough raw materials. Generally, large pieces are cut. The method of moving the knife is to use less force when cutting, and the knife falls slowly. The knife technique is a combination of push and pull, just like a saw, so it is called "saw cutting". Such as cutting white meat slices and boiling mutton slices. Slices of bread etc. are all cut with saws and knives.

5 Guillotine Cutting

Guillotine cutting technique is a knife technique that imitates the work of a guillotine, and is specially used to modify the knife technique for cutting raw materials with shells. There are two methods. One is to hold the handle of the knife with your right hand and the front end of the back of the knife with your left hand. First, aim the tip of the knife at the part of the object to be cut and hold it. Do not let the knife slide. Then press the handle of the knife down with your right hand to chop the object. Another type of guillotine cutting is to press the heel of the knife on the part of the raw material to be cut. Hold the handle of the knife with your right hand and press the front end of the back of the knife with your left hand. Press down with both hands at the same time or alternately to cut the object to be cut, so it is called "guillotine cutting". ".

6 Rolling cutting

When cutting small and crispy round or oval vegetable raw material pieces, the raw materials must be rolled while cutting, so it is called "rolling cutting" .

How to practice knife skills:

Your hand must be in contact with the back and handle of the knife to hold it steadily. It feels a bit like holding a mouse. Press your index finger on the back of the knife spine. The lower part of the palm is against the handle of the knife. The other fingers can be arranged according to your own convenience. Personal habits are different. You still need to practice more, find your own tips, summarize and improve more. In addition, don’t forget to keep the hand holding the vegetables in a cat-paw position when chopping vegetables, so that your hands are less likely to be cut.

Four. How to make fish-flavored shredded pork.

China is a kingdom of cuisine, and Sichuan cuisine ranks first among the eight major cuisines. There is a saying in the culinary world that "eat in Sichuan". Below, I will briefly introduce the dish of fish-flavored shredded pork as an example.

(1) The origin of fish-flavored shredded pork:

According to legend, there was a business family in Sichuan a long time ago. The people in their family liked to eat fish and were also very particular about seasoning. When they cook fish, they put some onions, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove the fishy smell and enhance the flavor. One night when the hostess of the family was frying another dish, in order not to waste the ingredients, she put all the leftover ingredients from the last time she cooked fish into this dish and stir-fried it. At that time, she thought it was The food may not taste very good, or it may be difficult to explain to the man at home when he comes back. While she was in a daze, her husband returned home from business. The husband didn't know whether it was because he was hungry or because he felt that this bowl of food was special. Before the meal started, he grabbed it with his hands and swallowed it in his mouth. Before he could wait for a minute, he couldn't wait to ask his wife what the dish was made of. Yes, when she was stammering, she unexpectedly discovered that her husband repeatedly praised the taste of her food. Seeing that she did not answer, her husband asked again, "Why is it so delicious? What is it made of?", and just like that, her wife just said I told him about it in detail. This dish is stir-fried with the ingredients of roasted fish and other dishes, so it is full of flavor, so it is named Yuxiang Stir-fried, hence the name.

Later, this dish has been improved by Sichuan people for several years, and has been included in Sichuan recipes for a long time, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant, and fish-flavored three shredded fish. Nowadays, the unique flavor of this dish is welcomed by people from all over the country and it is popular all over the country.

(2) Specific methods:

1. The ingredients are as follows:

Ingredients: 150 grams of pork tenderloin;

Ingredients: 2 green peppers, appropriate amount of water-coated fungus (amount according to your preference);

Condiments: appropriate amounts of onions, ginger, garlic, a little salt, cooking wine and a small spoonful of cornstarch (for marinating shredded pork)

Sauce: two tablespoons of oyster sauce, one tablespoon of light soy sauce, One tablespoon of vinegar, one tablespoon of sugar, one tablespoon of bean paste (chopped), one tablespoon of chopped dried chili peppers or chopped pickled chili peppers; (note: one tablespoon is one tablespoon, equal to 15ml) < /p>

2. Method:

Step 1: Shred the meat, add a little salt, cooking wine and cornstarch and marinate for 10 minutes;

Step 2: Shred the water-coated fungus and green pepper; (this time There was only one green pepper left, so I had to use another red pepper to replace it)

Step 3: Cut onions, ginger, and garlic and set aside;

Step 4: Adjust the sauce ( This is the sauce I developed myself)

Step 5: Heat the oil in the wok, add the onion, ginger and garlic and saute until fragrant, then add the shredded pork and stir-fry;

< p>Step 6: Stir-fry until the shredded meat turns white, add the sauce and stir-fry evenly;

Step 7: Pour in the green pepper and fungus, fill a small bowl with the sauce with water, add it and stir Stir-fry until the sauce thickens and evenly coats the shredded meat and ingredients.

There is no salt and chicken essence in the seasoning. This is because the combination of oil and light soy sauce gives a salty and fresh taste. There is no need to add other seasonings. You can also add some soy sauce to add color. Better looking.

(3) Recipe nutrition:

Pork tenderloin: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promote iron absorption. Amino acid can improve iron deficiency anemia; it has the effects of nourishing the kidneys, nourishing blood, nourishing yin and moisturizing dryness; pork tenderloin is rich in high-quality protein, with relatively low fat and cholesterol content, and can be eaten by the general population.

Bamboo shoots: Bamboo shoots are rich in signature nutrients such as B vitamins and niacin. They have the characteristics of low fat, low sugar, and high dietary fiber. They can absorb a large amount of oil to increase the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat with each meal will be absorbed by it, reducing the absorption and accumulation of fat by the gastrointestinal mucosa, thereby achieving the purpose of losing weight. Bamboo shoots also contain a large amount of cellulose, which not only can It promotes intestinal peristalsis, removes food accumulation, and prevents constipation. It is also a good weight loss product for obese people and can reduce diseases related to high fat. In addition, because bamboo shoots are rich in niacin, dietary fiber, etc., they can promote intestinal peristalsis, help digestion, eliminate food accumulation, and prevent constipation, so they have a certain effect in preventing digestive tract tumors.

Auricularia fungus (water hair): Black fungus is extremely rich in iron. Therefore, eating fungus regularly can nourish blood and keep the skin beautiful, make the skin rosy and radiant, and can prevent and treat iron deficiency anemia; black fungus contains vitamins K, can reduce blood clots, prevent the occurrence of thrombosis, and prevent and treat atherosclerosis and coronary heart disease; the gum in fungus can absorb and concentrate dust and impurities remaining in the human digestive system and expel them from the body, thus It plays the role of clearing the stomach and cleansing the intestines. It also has a relatively significant function in resolving endogenous foreign bodies such as gallstones and kidney stones. Black fungus contains anti-tumor active substances, which can enhance the body's immunity. Regular consumption can prevent and fight cancer.

Eggs: Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Their protein is the best protein in nature and has a repairing effect on liver tissue damage; at the same time Rich in DHA, lecithin, and vitellin, which are beneficial to the development of the nervous system and body, can strengthen the brain, improve memory, and promote liver cell regeneration; eggs contain more vitamin B and other trace elements, which can be decomposed and oxidized Carcinogens in the human body have anti-cancer effects; eggs are sweet in taste and calm in nature; they have the effects of nourishing the heart and calming the nerves, nourishing blood, nourishing yin and moisturizing dryness.

5. Successful experience:

1. Be confident. As every chef, you must believe that you can succeed as long as you put in the hard work. I firmly believe that if others can do it, I can do it too. At most, I will spend double or even more time than others.

2. Have a hard-working spirit. It is a very difficult road to success. Whether you can successfully walk this rugged road depends entirely on whether you have a strong willpower and strong spiritual motivation. There is no rainbow without wind and rain. Behind success there are always many unspeakable failures, but only those who experience the hardships of struggle will taste the sweetness of success.

In short, after personally experiencing the hardships of being a chef, I deeply feel that if you are also a chef, it means that you are a motivated and courageous person; If you cook every dish well, you must be a self-improvement person. This kind of spirit cannot be replaced by a diploma, nor can it be obtained in a few words, but must be done down-to-earth. We must constantly study business techniques, learn to enrich ourselves, establish a sense of competition, a fighting spirit, and control the learning of new technologies and new knowledge. , improve one's self-cultivation and quality, and thereby gain social recognition. Therefore, as long as we correct our study attitude, persevere, and work hard, we will definitely succeed.

A brief discussion on how to be a qualified chef

Having been working as a chef for more than 20 years, I have always insisted on learning, improving, and practicing, constantly summing up experience, exploring new cooking skills, and making myself a better chef. More people can taste delicious food, which is also the joy of my life. Next, based on the actual work, I will talk about some experiences on how to be a qualified chef.

1. Strengthen learning and continuously improve cooking skills

In this regard, I have summarized ten learning methods. The first is to listen more: listen to other people’s experiences and opinions. The second is to read more: see how other masters behave. How to cook, what is the difference between you and yourself. The same dish will be cooked differently by several people, and the taste will also change, each with its own merits. The third is to think more: think about the benefits of other people's cooking methods that are different from your own, and whose method is better. The fourth is to ask more questions: As the saying goes, "If you don't understand, ask questions." The fourth is to remember more: everything you hear, see, think, and know should be kept in mind. It should not be forgotten in a flash. The fifth is to do more: do more, work more, and cook more, so that you can accumulate experience from practice and improve your proficiency. Sixth, taste more: Tasting is not the same as eating. The chef must be accurate about the taste. The biggest mistake of a chef is not knowing the taste. The seventh is to discover more: many of the ingredients and seasonings of a dish are semi-finished products that have been processed as garnishes. It is not enough to just know how to make the dish. You must also know how to make the dish completely to truly understand the dish. The eighth is to be more innovative: there are many ways to plate and surround dishes.

You can continue to innovate, but don’t innovate randomly. A dish is a good dish if it has color, aroma, and taste. Color is also very important. It must be well matched. The color of the finished dish has a direct impact on the matching of the plate and the surrounding plate. The highlight of the dish is that if it is well paired, at least the guests will have an appetite as soon as they see it. Ninth, use more: You must know how to use other people's cooking methods, other people's good plating and surrounding dishes, etc. The tenth is learning theory: we must persist in learning book knowledge and new knowledge, enrich our horizons, broaden our horizons, and lay the foundation for improving our own innovation capabilities.

2. Strengthen practice and consolidate basic skills

In his "Health Preservation Master" more than two thousand years ago, Zhuangzi talked about the well-known "Pao Ding Jie Niu" "story. A chef performed the art of dissecting a cow in front of Wen Huijun. Wen Huijun saw that when Bu Ding dissected the cow, his hands, shoulders, feet and knees moved quickly and neatly, as if they were dancing; when he used a knife to cut the cow, he made The sound is like listening to music, in line with the rhythm of mulberry dance music. After a while, the beef is separated from the beef bones and tendons in the dance music. This story is very interesting and contains a profound philosophy - practice makes perfect. I think the improvement of skills comes from the chef's love and persistent pursuit of his job. Years ago, I admired the work of many cooking masters. A senior chef gently moved the iron spoon on the stove with his left hand, grabbed the soft and wet gluten with his right hand and stuck it to the warm bottom of the pot. He casually lifted up a spring roll wrapper and made 100 rounds in less than 20 minutes. The dough is the same size and evenly thick. The light and dexterous movements and the soothing and orderly rhythm are like an art performance. A chef makes shredded yam, shredded lychee, and shredded yellow cabbage. Although the preparation is continuous, each dish can pull out sugar shreds more than 1 meter long, which shows that his skill and stability are skillful and stable; making fried jellyfish The head, heat, oil, and scooping time are all controlled very precisely. After being placed on the plate, the head of the stew is shiny and there is no moisture seeping out. Let alone tasting it, just watching it is a kind of enjoyment.

The solid basic skills of these chefs come from years of hard study and practice. I have always followed their example. I used a frying spoon to shake the sand every morning and evening for five consecutive years. At first, I could only shake half a kilogram. Finally, I was able to shake 5 kilograms of sand with a large spoon without falling out. I also practiced turning the rag, first Turn it over with a heavier damp cloth, then a dry cloth, and finally a piece of tissue paper to make it flat. The progress of any skill has hard work behind it. When crosstalk artists practice speaking, they should hang a piece of white paper a few centimeters in front of their mouths. After speaking a paragraph, there should be no spittle on the paper. If a chef does not practice basic skills and just relies on "short-term quick success" to get started, then the road to success will be quite slim. Once we chefs are impetuous, resort to tricks, and eager for quick success, we will not be able to withstand the test of practice no matter how many high-level certificates we obtain. As far as I know, many big hotel owners now do not value certificates when recruiting chefs. Instead, they designate a few dishes for applicants to operate in person. "The edge of a sword comes from sharpening, and the fragrance of plum blossoms comes from the bitter cold." Thinking about the story of "The cook and the cow" will go a long way in improving the overall quality of our chefs.

3. In-depth research and mastering several special techniques

In the long-term work practice, I have continued to study, kept learning, and summarized, and have mastered several dishes, which have become my personal A major feature of cooking. Here are two examples:

(1) How to make spicy kidney slices (a delicacy where knife skills and heat are the most indispensable)

Ingredients: 2 pork kidneys, red pepper , cucumber

Seasoning: fresh peppercorns, coriander, garlic, chives, salt, sugar, cooked sesame seeds, Shaoxing wine, pepper, chicken essence, balsamic vinegar, light soy sauce, red oil

< p>Method:

1. Wash the pork loin and remove the membrane, and slice it open in the middle with a knife.

2. Use a knife to slice it horizontally to remove the odor in the middle.

< p>3. Cut the pork loin into thin slices.

4. Wash and soak the pork loin slices twice in cold water.

5. Mince coriander, mince garlic, cut red pepper into thin strips, mince chives.

6. Mince coriander, mince garlic, mince chives, salt, sugar, cooked Mix sesame seeds, Shaoxing wine, pepper, chicken essence, balsamic vinegar, light soy sauce, sesame oil and red oil into juice.

7. Blanch the kidney slices in freshly boiled water.

8. Take the kidney slices out quickly and put them in cold water.

9. After drying Pour into a bowl and pour in the prepared sauce.

10. Add fresh peppercorns and red pepper shreds and mix well.

11. Cut the cucumber into thin slices and lay them on the bottom of the plate.

12. Add the minced coriander to the pork loin slices, mix well and sprinkle with cooked sesame seeds to enhance the aroma.

The two key points of this dish are the knife skills and the kidney slices must be clean, and the kidney slices must be thin to be delicious. The second is the heat. The heat for blanching the loin slices should be just right. If the heat is too high, the loin slices will become old and the taste will not be good.

(2) How to make beef stewed with tomatoes

The beef is preferably beef brisket, cut into walnut pieces (it will shrink and become smaller after cooking). Be sure to boil the water before cooking the soup. Blanch it in a pot to remove the blood and smell. When blanching, you can also put some cooking wine in the water to remove the smell (the same method can also be used to blanch pork), take it out and wash it with water, heat the pan with a little oil, and stir in the green onions, ginger slices, and star anise (that is, aniseed), you can add dried chilies and Sichuan peppercorns according to personal taste, add beef, add salt, stir-fry briefly (you can also add cooking wine at this time), then pour it into a casserole or pressure cooker, add a lot of boiling water, and simmer for 1 to 2 hours. It takes about half an hour to cook the pressure cooker. When the tomatoes are about eight ripe, add the chopped tomatoes and tomato paste (this is the key, if you don’t add tomato paste, you won’t have the taste. It’s useless if you add sugar and vinegar). When the tomatoes are cooked, remove them. Remove the green onions and other seasonings and serve.

Culinary knife skills training methods and applications

Culinary knife skills training methods refer to teachers and students completing the knife skills teaching and training tasks to improve the level of knife skills skills and achieve teaching tasks or goals ways and methods adopted for the purpose.

When students pass the knife-making teaching stage and initially master the basic knowledge, basic techniques and basic skills of knife-making, in order to further improve their knife-making skills, they must enter the training stage. So

Training is the continuation and in-depth of teaching. Below I will introduce the teaching experience and skill training methods accumulated over many years of taking this professional skills course as follows:

1. The content and characteristics of the cooking knife skills training method

Cooking knife skills The most commonly used basic methods in class teaching and training include: explanation method, intuitive method, complete and decomposed method, correct and incorrect comparison method, combination of thinking and practice method, imitation training method, feedback training method, interval training method, repeated training method, continuous Training methods, etc. Among them, the explanation method, the intuitive method, the complete and decomposed method, and the combination of thinking and practice method are most used in the teaching and skill training of knife skills classes. They have been explained in detail in the teaching methods of knife skills classes and will not be repeated. Now we mainly elaborate on the latter several knife skills training methods.

1. Continuous training method

Continuous training method is also called continuous training method. It refers to a practice method that is performed continuously with a relatively stable intensity without interruption for a relatively long period of time, such as processing potato shreds using a straight cutting method to train endurance and stabilize the quality of the knife technique.

The main characteristics of the continuous training method are that the practice time is relatively long, the amount of practice at one time is relatively large, but the intensity of the practice is relatively stable. Since one exercise lasts a long time, the intensity should not be too high. Knife training practice shows that if brittle raw materials are used to train knife skills, the duration of continuous practice should generally fluctuate between 10 and 15 minutes. "Materials" (such as single-layer newspaper strips) are used to train knife skills, and the duration of continuous practice is generally suitable for fluctuations in intensity of 5 to 10 minutes. Otherwise, because the intensity is too high and the time is too long, the technical movements will be easily deformed, which is not conducive to the mastery of technical movements, and wrong movements will be formed and consolidated unknowingly.

Since the continuous training method has the above characteristics, practicing with this method will have a relatively mild impact on the stimulation of the fingers, wrists, and forearms, which is conducive to fully understanding the technical movements during the knife training process. Essentials (including the coordination of the left and right hands), consolidate and improve the quality of knife skills and enhance the training effect. [Article on 114.com - To find sample articles, go to 114.net]

In the initial stage of learning a technical movement, when using continuous training methods, attention should be paid to controlling the speed of the knife to a moderate and even speed. It is appropriate; the volume or thickness of the raw materials to be processed should not be too large or too thick; for substitute raw materials (such as newspaper strips), one layer is suitable, and the width of the strip is 3 cm. If it is too wide or has too many layers, the strength will be excessive. If it is too large or too narrow, the intensity will be too small; teaching practice shows that when learning a technical movement for the first time, if the training intensity is too high or too small, it will not be conducive to the mastery and improvement of the technical movement.

2. Repeated training method

Repetitive training method refers to the method of repeatedly practicing certain knife skills under relatively fixed conditions and according to certain requirements. For example, to learn the training of pushing knife technique, practice pushing knife technique a certain number of times according to the correct pushing and cutting technical movement requirements and the time limit specified in advance for each practice.

The main feature of the repeated training method is to repeatedly review the technical movements that have been mastered. This kind of repetitive training of the same technical movements can be done with or without rest periods. The main purpose of repeating mastered technical movements is to consolidate and improve the movement skills already mastered in the previous stage; to review comprehensive movement skills or continuous technical movements; each repeated training must have new or higher skills. Increased technical action requirements. This is of great significance for accelerating the mastery of technical movements.

The repetitive training method has a high load intensity for each exercise and can be repeated many times. Therefore, it has a great effect on improving the functions of the hands, wrists, arms, and shoulders, and can effectively cultivate endurance and endurance. Ability; Repeated practice of knife skills can continuously strengthen technical movements, which is conducive to establishing and consolidating technical movements and skillfully using knife skills. And because repeated training will deepen fatigue and require students to overcome a lot of physical exertion, it is conducive to cultivating students' will quality.

When using repeated training methods, you should pay attention to: each exercise is not a simple repetition. The requirements of technical movements should be gradually increased, from quantitative changes to qualitative changes, in order to achieve good training results. Each exercise must maintain a predetermined intensity (such as using tough materials, or using newspaper strips instead of training materials, and the time limit for each exercise, etc.). Rest enough between each exercise, and wait for the body to recover before starting the next exercise. When determining the number of repetitions, it is based on when the student is unable to practice at the predetermined intensity or when technical deformation occurs. Repeated training methods are prone to fatigue and boredom due to the repetition of the same technical movements and the monotonous method, which affects the enthusiasm of practice. Therefore, in addition to making students clear about the purpose and function of the exercises, other teaching methods should also be adopted to increase students' interest.

Repetitive training method is one of the commonly used training methods in knife skills classes. It can be scientifically applied according to the training level of students to form certain details of motor skills and teaching tasks.