You know, cooking is not so easy to learn. Our Chinese food is very strict with chefs, especially good chefs. Every chef will be forced by the master to practice some basic skills when he is a beginner. These basic skills seem dull at that time, but their help in the future can not be ignored. Today, let's take a look at what basic skills are needed to be a good cook!
First of all, knife work is essential. It is often said that to learn to cook, you must practice cutting piers first, which also shows that the importance of knife work is deeply rooted in people's hearts. The same is true. Skilled knife work is not made overnight. To practice skilled knife work, you should not only practice in front of the chopping board day after day, but also immerse your efforts in every fall. The master said that the ingredients cut in this way are soulful. No matter how neatly the machine cuts, it can't cut out the soul of the ingredients! And the chef's growth process, from holding a knife to standing, to mastering cutting, chopping, chopping, chopping, slicing and batch. I don't work hard all the time, and these efforts are the only way to become a good chef. Back to the knife work itself, knife work is an essential skill for chefs in China, which not only embodies the chef's skills and skills, but also shows the chef's kung fu incisively and vividly, which can be said to be one of the basic skills that every chef has to practice.
Secondly, although spoon skill is not often mentioned, it is also very important. In addition to knife work, spoon work is also a necessary skill for chefs. Spoon work is not what we imagined, but the skill of turning the spoon, and its function and skill can not be ignored. First of all, turning the spoon can make the raw materials at the bottom of the frying spoon turn over to the top continuously, so as to achieve the purpose of uniform heating. Secondly, with the continuous turning of the frying spoon, your raw materials can be quickly dissolved and infiltrated into the raw materials, making the ingredients have delicious characteristics. The skill of thickening also requires a high level of spoon work. Only by mastering the spoon work can we better master the cooking temperature, so that the raw materials can be heated evenly without reducing the water loss of the raw materials, and the cooked dishes can be more tender and refreshing. As we usually see, the chef turns the spoon to make less raw materials rotate 180, and also uses a lot of spoon work ingredients.
Finally, the pastry craft, which is an important part of China cooking, has a very long history.