notes on food appreciation class

1. Dietary concept

Master Fu's concept is that high-quality ingredients are the foundation of food. Dishes with poor raw materials can't be called delicious food. Taking "food" as the preset unchangeable origin, three inferences are formed: reservation and restoration; Collocation and balance; Promotion and optimization.

these three inferences are actually three ways to change ingredients into food.

retention and reduction: cooking;

collocation and balance: stir-fry and stew;

promotion and optimization: curing.

to become a "wonderful food" is not enough if it is only one dish. We also need to consider how to combine many dishes into a table banquet and how to match drinks and drinks. This is the perfect enjoyment.

Second, how to eat

Look at it with your eyes first, and see what it looks like; Then put it to your mouth, smell it with your nose, and then try the temperature with your lips; Put it into your mouth, chew your teeth slowly and stir your tongue slowly; All kinds of tastes are enough, and then I swallow my throat. Is that it? It's not over yet, please close your mouth and send the smell to your nose to savor it. Finally, it is safe to fall into the belly. Eyes, nose, lips, teeth, tongue, throat, aftertaste, stomach. )

Third, how to evaluate

cold and scalding: frozen cola is cold, instant-boiled mutton is scalding

delicate and rough: red bean stuffing is delicate, miscellaneous grains rice is rough

soft and crisp: boiled potatoes are soft and rotten, sliced cucumbers are crisp

crisp and firm: fried chicken wings are crisp, sauce beef is firm

light and rich: steamed fish. At this table, the ingredients selected are not repeated, and the cooking techniques are not repeated.

along the coastline, from south to north: Guangdong Cantonese cuisine, Fujian Fujian cuisine, Zhejiang Zhejiang cuisine, Jiangsu Jiangsu cuisine and Shandong Shandong Shandong cuisine;

Along the Yangtze River, from east to west: Su cuisine has been talked about, followed by Anhui Anhui cuisine, Hunan Hunan cuisine and Sichuan cuisine.

In the future, the concepts of the eight major cuisines will gradually fade away, and they will be replaced by a cuisine system created by a certain restaurant or a certain chef, or a cuisine system with a certain single ingredient as the theme.

V. Home cooking

Four principles of home cooking:

1. Pay attention to raw materials: this is the first important thing. All cooking methods are to restore, match and enhance the original taste of high-quality ingredients.

2. At that time, it was in season: according to the seasonal changes, eat more special seasonal ingredients. Processing and eating methods, following the tradition, is the best.

3. Balanced seasoning: Seasoning should have primary and secondary levels and must be in harmony with each other. Try not to use synthetic seasonings.

4. refrain from setting the table: home cooking, as long as it is really delicious, will naturally look good. Just for the sake of beauty, but not with the taste of ingredients or knife, all don't.

Besides, don't eat hot dishes cold; Don't eat cold dishes for a long time; Fresh vegetables are the best.

6. Examples of specific operations

1. There are three ways to make vegetables delicious: first, the pot is boiled to boiling heat; Second, it is best to use lard; Third, don't cover the pot.

2. Pot-stewed, that is, a pot of soup is used to cook all kinds of meat and vegetarian ingredients, and the good taste and aroma in the soup are burned into the ingredients to make it more delicious.

Master Fu's private recipe: this group of sauced pig's feet

Preparation:

Whole fresh pig's feet, the bigger the fatter the better;

bring your own old bittern soup, the darker the better.

technology:

blanch the whole fresh pig's trotters first, and then put them into the pot; When the fire is boiled and simmered for 1 hour, the blood inside must be completely simmered out;

Wash pig's hands, put in ice water and cool thoroughly;

put it into a brine pot, bring it to a boil with high fire and simmer for 1 hour with low fire;

Turn off the fire, let it cool in the pot, and let the pot-stewed smell soak the trotters;

take it out of the pan and air it at room temperature until there is no moisture on the surface, so it can be eaten.

3. Steak: Only buy the original cut, and the bigger and thicker the cut, the better. Those cheap steaks, which are called "family set meal", "seasoning" and "pickling", are probably spliced with minced meat.

Method of frying steak:

Marinate the steak with soy sauce and black pepper overnight;

Preserve the marinated steak at zero degree for a week.

The cast iron pan is burnt to smoke, and rosemary is fried in olive oil;

put the cows into a pan and fry for half a minute on both sides;

preheat the oven at 25 degrees, and bake the steak for two minutes on each side;

when turning over, remember to put a small piece of butter on the steak;

wake up for five minutes after taking it out;

put it in a hot baked plate, sprinkle with salt and black pepper, and eat.

Practice explanation:

Pickling is to supplement the flavor; Rosmarinus officinalis is fried to enhance fragrance; Frying on both sides is to lock in moisture; Turning the butter is to make the steak fatter and more fragrant; When the grilled steak wakes up for five minutes, the meat will soften; Hot plates keep warm, and the aroma of steak can be better distributed.

4. Master Fu's private recipe: braised pork with yellow croaker

Ingredients: yellow croaker and pork belly, yellow wine, soy sauce, rock sugar, ginger slices and dried Chili.

the yellow croaker is washed, dried and cut into blocks one inch wide.

cut the pork belly into an inch square, do not blanch it, just put it in the pan, stir-fry it on low heat until it is oily, and turn to high heat and stir-fry the yellow croaker and ginger slices until the aroma is overflowing.

In another small pot, boil 1g of rock sugar, add a bowl of water, and pour it into a large pot of fish and meat.

bring the fire to a boil, add a few spoonfuls of yellow wine and soy sauce, turn to the lowest heat and simmer for 2 to 3 hours.

turn on the fire, add the dried Chili peppers, and then cook.

Master Fu's private recipe: braised pork with yellow croaker

Ingredients: 1 catty of yellow croaker and pork belly, yellow wine, soy sauce, rock sugar, ginger slices and dried Chili peppers.

the yellow croaker is washed, dried and cut into blocks one inch wide.

cut the pork belly into an inch square, do not blanch it, just put it in the pan, stir-fry it on low heat until it is oily, and turn to high heat and stir-fry the yellow croaker and ginger slices until the aroma is overflowing.

In another small pot, boil 1g of rock sugar, add a bowl of water, and pour it into a large pot of fish and meat.

bring the fire to a boil, add a few spoonfuls of yellow wine and soy sauce, turn to the lowest heat and simmer for 2 to 3 hours.

turn on the fire, add the dried peppers, collect the juice, and then cook.