I. 20 years experience as a chef
To be the highest level pursued by an excellent chef. Excellent chefs must have good cooking ethics, and only by cultivating good cooking ethics can chefs succeed and make achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I get everyone's recognition in the industry, which is inseparable from asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements:
First, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it. Only when you are based on your job as a chef can you get joy and success in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove, etc. The work of each position is to lay the foundation for being a good cook. The exercise process of each position must be based on its own position, and it is not afraid of being dirty, tired and eager to achieve success. This is the foundation of cultivating chef morality.
The second is to work hard and strive for perfection. To be a chef, there must be nothing false. Every dish has to go through a strict process, and if one process is saved, the dishes will not meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be a chef, they must be down-to-earth and strive for perfection.
Third, we should be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end to it. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, and you must persevere to win without arrogance and lose with grace. Party keeps making progress.
Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, and the improvement of cooking level lies in the concerted efforts of cooking colleagues. Only by discussing, helping and encouraging each other among chefs can the industry be promoted. At the same time, we should realize that the prototype of most dishes is created by our predecessors, and our skills are accumulated by the experience of our predecessors, so we should respect our predecessors, learn from them and be friendly to our peers.
Second, to be an excellent chef, you must have superb cooking skills.
Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learning art should start from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic and basic things, step by step, and have an insatiable enthusiasm. Especially now, the diet consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should master their skills, learn from each other's strong points, learn from others' strong points and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. It is believed that after a chef becomes famous, he should make contributions to the development of cooking. He should not regard his cooking skills as personal wealth. He should unreservedly teach what he knows to those who love his job and industry, and train more students and apprentices who are diligent and eager to learn.
Third, to be an excellent chef, you must be full of affection for the enterprise and customers.
When I talk about feelings, I want to give priority to promoting development and meeting customers' needs in my work, put personal interests behind me and work with feelings. I think this is an indispensable quality for a qualified chef.
What is an emotional job? First, you should have a "home" feeling for the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise can not be separated from a team of chefs with superb skills, and it is the unshirkable responsibility of the chefs to make the enterprise bigger and stronger. At present, some chefs are influenced by bad social thoughts and simply pursue economic interests, which is not good for enterprises. As a chef, if you can treat the enterprise as a home, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will surely make an extraordinary career in an ordinary post. The second is to have "relatives and friends" friendship with customers. We often say that the customer is God. To meet customers' needs, we need to observe carefully, study customers' psychology carefully, grasp customers' consumption trends, and put customers first. At work, I am full of "relatives and friends" friendship with customers, and I can treat the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat the younger generation customers like their own children, and I think the chef will be able to play the highest level when making dishes.
Fourth, 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, if the chef does not have a good mood and healthy mentality in the cooking process, the quality of dishes will inevitably be affected, thus leaving a bad impression on customers and affecting the reputation of enterprises.
How can a chef have a good mood at work? First, we should have a high sense of responsibility and strong professionalism. We should realize the importance of our own work in the enterprise, realize the influence of the quality of dishes on the economic benefits of the enterprise, work with an extremely responsible attitude, show strong professionalism and pragmatic professionalism in our work, and maintain a healthy mentality. Second, don't bring unpleasant feelings outside work to work. People are in a social environment, and their mood is greatly influenced by the outside world. Family conflicts, misunderstanding among friends, illness and other factors may affect people's mood. At present, Chinese cooking is not a standardized operation. Imagine that a chef's mood is disturbed by unpleasant factors outside of work at work. How can the quality of dishes be guaranteed? Therefore, chefs should overcome these bad emotions, enhance their psychological endurance, improve their psychological quality and maintain a good state of mind.
"Cooking ethics, cooking skills, feelings and moods" are the essential qualities of an excellent chef. An excellent chef must use his own practical actions to show that his words and deeds are consistent in the morning, so that he can have a more brilliant future in his cooking career.
2. Share your cooking experience.
It's not difficult to cook well and eat well, but it's really tough to eat with personality and endless aftertaste.
First of all, learn the usage of various ingredients:
1. Learn to give up monosodium glutamate and chicken essence. And use soy sauce (soy sauce) instead. Reason: the effect is the same, why not use soy sauce, and the color is better.
2. Usage of ginger, garlic and onion. Ginger can remove fishy smell. Ginger is processed into pieces or slices, which are mostly used in pyrotechnic dishes, such as stewing, stewing, roasting, boiling and grilling, and have the function of removing the fishy smell of aquatic products and livestock. Ginger is mainly used in pyrotechnic dishes to get its flavor, and ginger should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and it should be flaked with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. Garlic is mainly used for cooking vegetables. Onion can enhance the flavor and quality of dishes and increase the aesthetic feeling. Therefore, it is usually put in the pot, otherwise it will not look good if it is yellow.
3. Raw flour, mainly used for sizing and thickening when processing meat raw materials. Raw flour can increase the taste of meat and make it smooth and tender. Pay attention to the dosage, if it is large, it will have the opposite effect.
Everyone should learn to use cooking wine. Generally, white wine will do. When cooking meat dishes, put a little cooking wine in it, and the taste will be delicious. The heat will be ordered after the meat changes color, so that the ethanol in the cooking wine will react chemically with the meat, which will have the effect of monosodium glutamate. Don't think that you don't need it when you are white, especially seafood.
Second, say a few absolute when I cook:
1, make general preparations before cooking, such as sorting out ginger and garlic, mixing raw flour and various raw materials.
2, never put soy sauce when cooking vegetables, unless it is white.
3. Never cover the pot when cooking vegetables and pasta, and never put salt later.
4. Any meat will be assisted by ginger and cooking wine.
5, absolutely no monosodium glutamate, chicken essence.
6. Always clean the pot before cooking.
Third, some heat treatment
Don't worry about too much firepower. The firepower of the home stove is limited. I'm only worried about not enough. Generally speaking, I don't reduce my firepower. If the temperature of the pot is too high, I can sprinkle a little water or set up a pot. Only when stewing, frying, stewing and stewing can I reduce my firepower.
Fourth, some skills
Take fried fish as an example. The fish should be cut with a flower knife (a few strokes along the fishbone direction are not allowed to be gridded), roughly drained, and the pot is heated to a high temperature before oil is put (to avoid sticking to the pot). Then, ginger is added, and the fish is fried until golden brown. After about 20 seconds, a little cooking wine is put in, and the pot cover is immediately covered 10 second. How to judge the state of fried noodles: Don't use a shovel to look at it. If it is not fried thoroughly, the fish will stick to the surface of the pot, and this operation will smash the fish. The correct way is to lift the pot and shake it back and forth, and try to shake the fish away from its original position. If it is fried thoroughly, it will automatically leave the surface of the pot without worrying about frying it. However, turn it over and fry the other side until it is 80%. Pour in the beaten raw flour water and soy sauce, and the amount of water is appropriate to cover the fish, and sprinkle with appropriate amount of salt. Cover the lid and turn down the fire for a while, then add chopped green onion. Just do it.
3. Classification and requirements for knife workers:
1 straight cut
The operation method is: press the raw material with your left hand, hold a knife with your right hand, cut it straight with one knife, and focus on the blade, with the same strength before and after. After the direct cutting technology is skilled, it is quickly accelerated, forming a "jump cut".
The requirements of direct cutting: first, the right and left hands must cooperate rhythmically. Press the raw material steadily with the left hand, and move backward continuously according to the requirements of the thickness, length and shape of each raw material. Hold a knife in your right hand and use wrist force. With the movement of your left hand, cut it straight with one knife and one knife, and the moving distance should be equal. Second, the lower knife is vertical and the blade is not skewed. If the knife is not straight, it will not only affect the neatness and beauty of the raw materials, but also easily cut off the sawdust of the vegetable pier, which will mix the sawdust with the raw materials and affect the quality of the dishes.
The direct cutting knife method has a wide range of uses, and is generally used to process boneless and tender raw materials, such as tender fresh bamboo shoots, water bamboo shoots, potatoes and so on.
Pushing and cutting is a kind of straight knife technique.
The operation method is: the cutting edge is pushed forward from the back, and the force point is at the back end of the knife. If the knife cannot be pushed to the end, it will not be pulled back, and the raw material will be cut off. When pushing and cutting, you should cooperate rhythmically in your right hand, hold the raw material steady in your hand, and push forward with a knife in your right hand against your middle finger, applying wrist strength.
When pushing and cutting, the knife method is generally used to process raw materials with smaller shapes. Some raw materials are loose in texture, which are easy to be broken or scattered by direct cutting; Some raw materials have strong toughness, and it is not easy to cut off directly, and it is not easy to cut neatly. The push cutting method can adapt to the characteristics of these raw materials. Such as cooked fat meat, shredded pork, dried bean shreds, and hundreds of pages, are suitable for pushing and cutting.
3 Lace
Broaching knife technique is suitable for boneless animal raw materials with strong toughness. Because there are many tendons in raw materials with strong toughness, it is not easy to cut them by direct cutting or push cutting, so broaching knife technique is used. When doing work, this knife technique aims at the cut raw material and draws the knife from left front to right rear, so it is called "pull cutting".
4 sawing
Sawing is a comprehensive cutting technique of push-pull cutting, which is used to cut thick and tough raw materials. Generally, it is to cut large pieces, and the method of transporting knives is that the cutting force is small, the knife falls slowly, and the knife technique combining push and pull is like a saw, so it is called "sawing". Such as sliced white meat and instant-boiled mutton. Slices of bread are all sawed.
5 cut
The guillotine cutting technique is a kind of cutting technique that imitates hay cutter's work, and is specially used for cutting raw materials with shells. There are two methods. One is to hold the handle with the right hand and the front end of the back of the knife with the left hand. First, aim the tip of the knife at the part of the object to be cut and hold it, so as not to make the knife slide, and then press the handle down with the right hand to break the object to be cut. Another kind of chopping is to press the knife heel on the part where the raw material is to be cut, hold the handle with the right hand, press the front end of the knife back with the left hand, and press down with both hands at the same time or alternately to chop off the cut object, so it is called "chopping".
6 roll cutting
When changing a small and crisp round or oval vegetable raw material block, the raw material must be cut and rolled, so it is called "rolling material cutting".
Knife practice method:
Your hand should be in contact with the back of the knife and the handle to hold it firmly. It feels a bit like holding a mouse. The index finger is pressed against the back of the ridge of the knife, and the lower part of the palm is pressed against the handle. Other fingers can see how to arrange it conveniently, and their personal habits are different. Still need to practice more, find your own tricks, sum up more and improve more. In addition, don't forget to hold the hand holding the dish in the cat's paw position when cutting vegetables, so that you won't cut your hand.
4. How to make fish-flavored shredded pork.
China is a culinary kingdom, and Sichuan cuisine ranks first among the eight major cuisines. In the culinary world, there is a saying that "food is in Sichuan". Next, I will briefly introduce the dish of shredded pork with fish flavor 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. People in their family liked fish very much and were very particular about seasoning, so when cooking fish, they had to put some seasonings such as onion, ginger, garlic, wine, vinegar and soy sauce to remove fishy smell and enhance flavor. One night when the hostess of this family was frying another dish, in order not to waste the ingredients, she put all the ingredients left over from the last fish cooking in this dish and fried it. At that time, she thought that this dish might not be very delicious, and it might be difficult for the man at home to explain when he came back. While she was in a daze, her husband went home for business. I don't know if this husband is hungry, but he still feels that this bowl of food is special. He grabbed it with his hand and swallowed it in his mouth before dinner. He couldn't wait a minute. He couldn't wait to ask his wife what this dish was made of. When she was just stuttering, she was surprised to find that her husband repeatedly praised the taste of the dish. When she saw that she didn't answer, she asked, "What is it made of?" In this way, her wife told him in detail. And this dish is fried with the ingredients of roasted fish and other dishes, which makes it taste endless, so it is named fish-flavored fried, hence the name.
Later, this dish has been improved by Sichuan people for several years, and now it has been included in Sichuan recipes early, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds and fish-flavored three-silk. Nowadays, the food has a unique flavor, which makes it popular with people all over the country.
(2) Specific practices:
I. The materials are as follows:
Ingredients: pork tenderloin150g;
Ingredients: 2 green peppers, proper amount of water-borne fungus (quantitative according to your own preferences);
Seasonings: onion, ginger, garlic, a little salt, cooking wine and a spoonful of raw flour (for pickling shredded pork)
Sauce: two tablespoons of oyster sauce, one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of bean paste (chopped), one tablespoon of chopped dried pepper or chopped pickled pepper; (Note: One tablespoon is one tablespoon, which is equal to 15ml)
II. Practice:
Step 1: shred the meat, and add a little salt, cooking wine and raw powder for curing 10 minute;
Step 2: Shredding auricularia auricula and green pepper; There is only one green pepper left this time, so we have to replace it with a red pepper.
Step 3: Cut the onion, ginger and garlic for later use;
Step 4: Mix the sauce (this is my own sauce).
Step 5: Heat the oil in a wok, add onion, ginger and garlic to saute until fragrant, and then add shredded pork to stir fry;
Step 6: Stir-fry until the shredded pork turns white, add the sauce and stir well;
Step 7: Add green pepper and fungus, decorate with water in a small bowl filled with sauce, add it, stir-fry until the sauce is thick and evenly wrapped in shredded pork and ingredients.
There is no salt and chicken essence in the seasoning, because the combination of oil consumption and light soy sauce will have a salty and fresh taste, so there is no need to add other seasonings, and soy sauce can be added halfway to make the color look better.
(3) Diet nutrition:
Pork tenderloin: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; Pork tenderloin is rich in high-quality protein and relatively low in fat and cholesterol, which can be eaten by the general population.
Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and more dietary fiber, which can absorb a lot of oil to enhance the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat every meal will be absorbed by it, which will reduce the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight. Moreover, bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food stagnation and prevent constipation, but also be a good product for obese people to lose weight and reduce diseases related to high fat. In addition, because bamboo shoots are rich in nicotinic acid and dietary fiber, they can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so they have certain effects of preventing digestive tract tumors.
Auricularia auricula (water hair): Auricularia auricula is extremely rich in iron, so eating Auricularia auricula regularly can nourish blood and keep young, make people's skin rosy and radiant, and can prevent and treat iron deficiency anemia; Auricularia auricula contains vitamin K, which can reduce blood clots, prevent thrombosis and prevent atherosclerosis and coronary heart disease. The colloid in auricularia auricula can adsorb and concentrate the dust and impurities remaining in the digestive system of human body and excrete them, thus playing the role of clearing stomach and cleaning intestines, and it also has a significant dissolving function for endogenous foreign bodies such as gallstones and kidney calculi. Auricularia auricula contains anti-tumor active substances, which can enhance the body's immunity and prevent cancer if eaten regularly.
Eggs: Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body, and its protein is the best protein in nature, which can repair liver tissue damage; At the same time, it is rich in DHA, lecithin and vitellin, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration; Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects; Eggs are sweet and flat; It has the effects of nourishing heart, calming nerves, enriching blood, nourishing yin and moistening dryness.
5. Successful experience:
First, be confident. As a chef, I must believe that I can succeed as long as I work hard. I firmly believe that others can do it, and I will certainly do it. At most, I will pay twice or even more time for others.
Second, we must have the spirit of hard work. The road to success is a very difficult one. Whether you can successfully walk this rugged road depends entirely on whether you have a strong willpower and strong spiritual motivation. How can you see a rainbow without wind and rain? There are always many unspeakable failures behind success, but only those who experience the hardships of struggle will taste the sweetness of success.
In a word, I have personally experienced the hardships of being a chef, and I deeply feel that if you are also a chef, you are a self-motivated and courageous person; If you can cook every dish well, you must be a self-reliant person. This spirit can't be replaced by a diploma, let alone acquired in a few words, but it should be done in a down-to-earth manner. We should constantly study business technology, enrich ourselves, establish a sense of competition and a spirit of struggle, control learning new technologies and knowledge, and improve our self-cultivation and quality, so as to gain social recognition. Therefore, as long as we have a correct learning attitude, perseverance and tenacious struggle, we will certainly succeed.
On how to be a qualified chef.
I have been working as a chef for more than 20 years, and I have always insisted on learning, improving and practicing, constantly summing up experience and exploring new cooking skills, so that more people can taste delicious food, which is also the joy of my life. Below, I will talk about some experiences on how to be a qualified chef based on my work practice.
First, we should strengthen our study and constantly improve our cooking skills.
In this respect, I summed up ten learning methods. First, listen more: listen to other people's experiences and opinions. The second is to look more: see how other masters handle things. How to cook, what is the same with yourself. The same dish, cooked by several people, will be done differently, and the taste will change, each with its own advantages. The third is to think more: what are the benefits of thinking that other people's cooking methods are different from their own, and whose methods are better? Fourth, ask more questions: As the saying goes, "Ask if you don't understand". The fourth is to remember more: what you hear, see, think and know should be kept in mind, not fleeting, and then forgotten. Fifth, do more: do more, work more and cook more, so as to accumulate experience from practice and improve proficiency. The sixth is to taste more: tasting is not equal to eating, and the chef should be accurate about the taste. The chef does not know that tasting is the biggest mistake of being a chef. Seventh, it is found that many ingredients and seasonings of a dish are semi-finished products that have been processed by side dishes. It is not enough to know how to do it. It is also necessary to know that the production of this dish is completely successful to truly understand this dish. Eight is more innovation: there are many kinds of dishes and dishes. It can be innovated continuously, but not indiscriminately. A dish is good only if it is full of color, fragrance and taste. Color is also very important, and it should be matched well. The color of the finished dish and the matching of the plate and the surrounding plate directly affect the point of view of the produced dish. At least the guests will have an appetite when they see this dish. Nine is to use more: you should know how to use other people's cooking methods, others' good dishes and dishes, and so on The tenth is learning theory: we should persist in learning book knowledge and new knowledge, enrich our horizons, broaden our horizons, and lay the foundation for improving our own innovation ability.
Second, strengthen practice and consolidate basic skills
More than two thousand years ago, Zhuangzi told a well-known story of "being an expert in solving cows" in his article "Health-preserving Master". A chef performed the skill of dissecting a cow in front of Wen Huijun. When Wen Huijun saw the cow, his hands, shoulders, feet and knees moved quickly and neatly, like dancing. The sound made when cutting cattle with a knife is like listening to music, which conforms to the rhythm of mulberry dance music. Soon, beef is separated from 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 stems from the chef's love and persistent pursuit of his job. Many years ago, I enjoyed the operation of many culinary masters. An old master 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 then uncovered a piece of dough and made 100 round dough sheets in less than 20 minutes, with the same size and uniform thickness. The light and dexterous movements and the slow and orderly rhythm were like an artistic performance. A chef makes shredded yam, shredded litchi and shredded yellow vegetables. Although it is continuous production, each dish can pull out sugar shreds with a length of 1 meter, which shows that its technology is skillful and stable. When making oil-fried jellyfish, the temperature, oil consumption and spoon-taking time are all controlled very accurately. After the dish is served, the jellyfish is shiny and there is no water oozing out, let alone tasting it. Just watching it is a kind of enjoyment.
The solid basic skills of these chefs stem from years of hard work and hard training. I have always followed their example. I used to shake the sand with a frying spoon every morning and evening for five years in a row. At first, I could only shake half a kilogram. Finally, I could shake 5 kilograms of sand with a big spoon without falling a grain. Practice turning over the rag again, turning over the heavier wet cloth first, then turning over the dry cloth, and finally turning it flat with a piece of thin paper. The progress of any skill has its hard work behind it. Crosstalk artists practice their mouths by hanging a piece of white paper a few centimeters in front of their mouths. After a paragraph, they can't spit on the paper. However, if a chef doesn't practice basic skills hard, he will be on the stove only by "short-term crash", then the road to success is quite slim. Once our chefs are impetuous, tricky and eager for quick success, no matter how many high-level certificates they get, they can't help but stand the test of practice. As far as I know, many hotel owners don't pay attention to certificates when recruiting chefs, but designate several dishes for candidates to operate face to face. If they agree, they will stay, or if they disagree, they will return. "The sword front comes from sharpening, and the plum blossom fragrance comes from bitter cold". It is of great benefit to improve the comprehensive quality of our chefs to think about the story of "knowing how to solve the cow by skilled workers".
Three, in-depth study, master several characteristics of craft.
In the long-term work practice, I have constantly studied, constantly summed up common sense, and mastered several dishes, which has become a major feature of my personal cooking. Here are two examples:
(A) the practice of spicy waist slices (the most indispensable food for knife work and heat)
Ingredients: 2 pork loins, red pepper and cucumber.
Seasoning: fresh pepper, coriander, garlic, chives, salt, sugar, cooked sesame, Shaoxing wine, pepper, chicken essence, balsamic vinegar, soy sauce and red oil.
Practice:
1, wash the pork loin, remove the film, and cut it with a knife.
2. Use a knife to cut the middle waist.
3. Slice the pork loin into thin slices.
4. Soak the pork loin slices in cold water twice.
5, chopped parsley, chopped garlic, shredded red pepper, chopped chives,
6. Mix minced coriander, minced garlic, minced chives, salt, sugar, cooked sesame seeds, Shaoxing wine, pepper, chicken essence, balsamic vinegar, soy sauce, sesame oil and red oil into juice.
7. Boil the waist slices with freshly boiled water.
8. Take out the waist piece quickly and let it pass through cold water.
9. After drying, pour it into a bowl and pour the prepared sauce.
10, add fresh pepper and shredded red pepper and mix well.
1 1, slice the cucumber and lay the bottom of the saucer.
12. Add pork loin slices into coriander powder, mix well, put on a plate and sprinkle with cooked sesame seeds to enhance fragrance.
The two key points of this dish are that the knives and waist slices should be clean, and the waist slices should be thin to be delicious. The second is the heat. It's good to cook the waist piece just now. When the heat is big, the waist piece will get old and the taste will be bad.
(B) Stewed tomatoes with beef.
Beef had better be brisket, cut into walnut pieces (it will shrink and become smaller when cooked), and be sure to blanch it in a boiling water pot before cooking the soup, so as 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 roast pork). Stir-fry (cooking wine can also be cooked at this time), then pour into a casserole or pressure cooker, add a lot of boiling water, and stew for1~ 2 hours. The pressure cooker is estimated to take half an hour. When it is 80% ripe, add chopped tomatoes and ketchup (this is the key, it won't taste like that without ketchup, and it's useless to put sugar and vinegar). When the tomatoes are cooked, remove the seasonings such as green onions and serve.
Training method and application of cooking knife skills
Cooking knife training method refers to the ways and methods used by teachers and students to complete the teaching and training tasks of knife skills, improve the technical action level of knife skills and achieve the teaching tasks or goals.
After students have passed the teaching stage of knife cutting and mastered the basic knowledge, skills and skills of knife cutting, in order to further improve the technical level of knife cutting, they will be transferred to the training stage. so
Training is the continuation and deepening of teaching. Below I will introduce the teaching experience and skills training methods I have accumulated for many years as a professional skill course as follows:
First, the content and characteristics of cooking knife skill training methods.
The most commonly used basic methods in the teaching and training of cooking knife skills course include: explanation, intuition, completeness and decomposition, comparison of right and wrong, combination of thinking and training, imitation training, feedback training, intermittent training, repeated training and continuous training. Among them, the methods of explanation, intuition, completeness and decomposition, and combination of thinking and practice are most widely used in the teaching and skill training of knife skills, and have been elaborated in detail in the teaching methods of knife skills, and will not be repeated. This paper mainly expounds the training methods of the latter several knife skills.
1. Continuous training method
Continuous training method is also called continuous training method. It refers to the practice method that is carried out continuously with relatively stable intensity for a relatively long time, such as processing potato shreds by direct cutting method, in order to train endurance and stabilize the action quality of knife cutting.
The main feature of continuous training method is that it takes a relatively long time to practice, and the amount of one practice is relatively large, but the intensity of practice is relatively stable. Because one practice takes a long time, the intensity should not be too high. The practice of knife training shows that if brittle materials are used to train the knife method, the time of continuous practice should generally fluctuate at the intensity of10 ~15 minutes. If substitute "raw materials" (such as single-layer newspaper strips) are used to train the knife method, the time of continuous practice is generally 5 ~/kloc. Otherwise, due to the excessive intensity and long time, the technical action is easy to deform, which is not conducive to mastering the technical action and unconsciously forms and consolidates the wrong action.
Because the continuous training method has the above characteristics, the impact on the stimulation of fingers, wrists and forearm is relatively mild, which is beneficial to fully understand the essentials of technical movements (including the coordination of left and right hands), consolidate and improve the quality of knife operation and enhance the training effect. [secretary 1 14 net article-find model essay, go to secretary 1 14 net]
In the initial stage of learning a technical action, we should pay attention to controlling the cutting speed when using the continuous training method, and it is appropriate to have a moderate and even speed; The volume or thickness of processed raw materials should not be too large or too thick; Substitute raw materials (such as newspaper strips) should be one layer, and the strip width should be 3 cm. If it is too wide or has too many layers, the strength will be too large, too narrow and too small. Teaching practice shows that when learning a technical action, if the training intensity is too large or too small, it is not conducive to mastering and improving the technical action.
2. Repetitive training methods
Repetitive training method refers to the method of repeatedly practicing a certain cutter's technical action according to certain requirements under relatively fixed conditions. For example, if you learn the training of pushing the knife, repeat the practice of pushing the knife a certain number of times according to the correct requirements of pushing and cutting techniques and according to the prescribed time limit for each practice.
The main feature of repetitive training method is to review the technical movements that have been mastered repeatedly. This kind of repeated training of the same technical action may or may not have an interval. The main purpose of repeating the mastered technical movements is to consolidate and improve the motor skills mastered in the previous stage; In order to review comprehensive motor skills or continuous technical movements; Every repeated training requires new or higher technical requirements. This is of great significance to speed up the mastery of technical movements.
Repetitive training method has great load intensity and can be repeated many times, so it plays a great role in improving the functions of hands, wrists, arms and shoulders, and can effectively cultivate endurance and endurance; Repeated practice of knife-cutting techniques can continuously strengthen technical movements, which is conducive to establishing and consolidating technical movements and skillfully using knife-cutting techniques. Moreover, because repeated training will deepen the fatigue and require students to overcome great physical consumption, it is beneficial to cultivate students' will quality.
When using repetitive training methods, we should pay attention to: each practice is not a simple repetition, and we should gradually improve the requirements of technical movements, from quantitative change to qualitative change, in order to achieve good training results. Each exercise should maintain a predetermined intensity (such as using tough materials, or replacing training materials with newspaper strips and the time limit for each exercise, etc.). Rest between exercises should be sufficient, and the next exercise should be started when the standby body recovers. When determining the number of repetitions, the students can't practice according to the predetermined intensity or have technical deformation. Repeated training method is easy for students to feel tired and bored because of repeating the same technical action and monotonous method, which affects the enthusiasm of practice. Therefore, in addition to making students clear about the purpose and function of practice, other teaching methods should be taken to improve students' interest.
Repetitive training method is one of the commonly used training methods in knife skill class, which can be scientifically applied according to the training level of students, forming some details of motor skills and teaching tasks.