The daily work can be divided into three categories. First, the dry goods, such as abalone, shark's fin belly, salted vegetables and chinese forest frog, and all kinds of dried bacteria, are all launched from here. Second, stew soup, where the old fire soup, nourishing stew are all cooked by it. Third, braised and steamed buttons, such as braised pork with taro, braised duck with vegetable gall, fragrant lotus and steamed pork, belong to them.
Today, according to different practices, the soup on the first table can be divided into two types: pot and stew, and the pot can be divided into top soup, second soup, thick (milk) soup and old fire soup (also known as example soup) for guests to order. The common ones are Huai Qiyuan meat rudder snake stewed old chicken, Codonopsis pilosula stewed wild duck in hippocampus and carrot potato stewed oxtail.
Stews are mostly eaten directly in the classroom, and the common ones are the original soup, the black-bone chicken stewed with Ligustrum lucidum and Angelica sinensis, and the two birds stewed with begonia and mushroom. The key to the success or failure of the soup is the compatibility of ingredients and medicines. For example, the soup with deer tail and clam duck is aphrodisiac, while with Chinese angelica, it is nourishing yin. Therefore, a good Shangshi chef should always be familiar with the cold, heat, warmth, coolness, sexual taste and meridian tropism of some Chinese medicines.
Extended data:
First, what work standards.
1, make soup and stew immediately every morning to ensure the production time to meet the quality standards.
2. Be responsible for serving soup and two soups on the burner every day to ensure the supply.
3, abalone, sea cucumber, shark's fin, chinese forest frog and other dry goods, and safekeeping.
4, to ensure that the daily steaming food, firepower, time is appropriate, in order to meet the cooking requirements of food.
5. Clean up and make daily sauces and seasonings, such as chopped garlic and soy sauce.
6, do a good job in the department health, check the safety work, properly keep food, make plans and arrangements for tomorrow's work.
Second, the work standard of loading.
1, responsible for the daily delivery work, to ensure that the production supply of the day is sufficient.
2. Prepare the raw materials needed for the day's business, such as shredded onion, coriander, egg yolk and egg white; Make simple sauces, such as lobster sauce and bean paste.
3. Check the tableware needed for the day to ensure business needs.
4. For all dishes that need modeling, we should do a good job of squeezing, wrapping, rolling, brewing and pasting.
5, do a good job of dish delivery, contact between chopping block and stove head, to ensure the quality of dishes, control the speed of products, and meet the special requirements of some customers.
6, do a good job in the health of the lotus table and make tomorrow's picking plan.
References:
Baidu Encyclopedia-Shangshi