Generally speaking, chefs in our restaurant also need to use oil and thickening when cooking, but the proportion is not very high, and the amount of a dish is not too large, so there will be no traces of particularly thick oil and Hedyotis diffusa!
let's talk about oil first. When chefs cook in the canteen, they usually have a large part. In the cooking process of most dishes, oil and boiling water are used, which is not mentioned in the theme! Edible oil and boiled water have basically the same function, that is, multi-component raw materials can be heated evenly and quickly before cooking. Under normal circumstances, when the cooking time is 7-8 minutes, put oil or water on standby.
when the raw materials are cooked for seven or eight minutes, add seasoning to cook them, and quickly heat and stir-fry them evenly, so that the dishes will have color, and the raw materials will not be broken and softened because of the long cooking time with seasoning.
sometimes a big pot of vegetables can be cooked for tens of thousands of people in one pot. If you don't add oil and water in advance, just like frying, the basic dishes won't have any appetite!
some dishes need to be thickened quickly. We know that the function of thickening is to use starch under the condition of thermal gelatinization, which has the characteristics of water absorption, adhesion and smoothness. When the dishes are close to maturity, mix the mixed sauce and the dishes evenly to make the soup thick and increase the adhesion between the soup and the raw materials, thus increasing the fineness and concentration of the soup and improving the color and taste of the dishes. Moreover, the dishes in the canteen are relatively large, and it is even more necessary to wrap the soup evenly on the dishes with sauce!
There is another reason, because there are many people eating in the canteen. In the side dishes, some are before others, and the time is longer. And for a long time, if you don't thicken the food, it will make the food dry, and people who come to eat later will lose their appetite. After all, the color, smell and taste of the dishes are the first!
It has the functions of thick soup, collecting soup, setting, keeping warm, brightening oil, thickening and improving color. While many chefs appear in the video teaching plan, thickening is the chef's specialty. No matter what you do, I will teach you to tick twice. But it is not easy for a chef to do it now. If he is in a more upscale restaurant, the chef also knows how to control the gorgon. It's just that some tripod chefs are self-defeating