Do not enter unless you are a professional stir fry chef!!

I haven't typed netizens for many years, and I think this problem is worth shooting.

Stir-fry - the cooking method with oil as the main heat transfer medium, the general cooking time is short, the operator needs to keep turning the spoon or turning the pot (because the raw materials will be in direct contact with the pot surface, if you do not turn the spoon frequently, it is easy to fry the paste), scope of application: all kinds of seasonal vegetables, processed into dices, silk, slices, strips, powder, mud and other smaller shapes of animal and plant raw materials. The main feature of this cooking method is that the operator should act quickly, and the oil, flying water, and seasoning should be done in one go, otherwise it will lose its due characteristics.

Stewing - a cooking method based on water as a heat transfer medium, the cooking time is longer, generally more than 30 minutes, mainly suitable for animal raw materials, and the general knife is processed into blocks or wholes. Pay attention to stir-fry the excess water in the raw materials with oil first, then cook in cooking wine and soy sauce bean paste and other seasonings, then add boiling water, spices, ginger and garlic and other seasonings, boil over high heat, keep boiling slightly over low heat until the raw materials are soft and rotten, and then collect the juice on high heat, and put the green onion section out of the pot with bright oil. Here's an example:

Braised pork ribs, chop the ribs into 4 cm segments and wash them, put a large spoon of oil in a wok and heat them well, and pour out the oil (this step mainly prevents the next stir-fried pork ribs from sticking to the pan). Then put in cold oil, heat slightly, pour in the drained pork ribs, stir-fry until the surface of the ribs is basically dry (this requires experience), put in the broken garlic cloves, a piece of ginger, 10 peppercorns, 10 dried chili pepper segments, dial the ribs to the side of the pot, then the oil flows to the bottom of the pot, put in a little bean paste, a little dark soy sauce, a little light soy sauce, stir-fry the aroma to dial in the ribs, stir-fry until fragrant, stir-fry to color, add boiling water to submerge the ribs. Bring to a boil over high heat, remove the foam, add salt, monosodium glutamate, pepper and sugar to taste.

Turn to low heat and cover, burn until the ribs are about to be soft and rotten, about 35 minutes, pour in the potato pieces and boil over high heat, turn to low heat to simmer the potatoes until soft and rotten, at this time depending on how much water in the pot, if there is too much water, turn on the fire high, evaporate some of it, make the soup thick, and then put the green onion section out of the pot!

You might as well try it, the first half of this dish is stir-fried, and the second half is stewed. I hope you can, typing is not easy.

First of all, we must figure out how to cook and stir-fry! Stir-fry is more rapid and fast-fried, the speed of cooking is fast, the pot gas, depending on the specific dish, the juice is less and the pot gas is focused, stewed, the juice is more, the juice is naturally collected, and the pot gas is collected at the dry point!

The problem of heat is either the length of time it takes to fry or the speed of the season.

This is according to your own taste, you can put a tablespoon for the heavy taste, and the light taste can generally change the color of the dish. When stir-frying, just try to change the color of the dish, and when stir-frying meat, you can put more so that the meat is colorful, fragrant and beautiful. Oh, it's just my experience!

How much to put it depends on the color of the dish. Generally, it is not necessary to have a strong color. No more than two scoops is advisable. Just make it fresh.

The type of soy sauce varies, but a few drops of dark soy sauce and light soy sauce are good for coloring. A tablespoon of other freshness is good, hopefully.

Don't fill the tablespoon.

In fact, it is really difficult to quantify specifically, and it is impossible to hold a measuring device and stir-fry at the same time.

In general, it is still measured according to the amount of food, and then it depends on trial and experience.

If you must measure, you can use a frying spoon as a measurement tool, and you must try more.

After a long time, you will be able to have a lot in your heart, and the saltiness and sweetness of different soy sauces, including color, are also different.

Depending on the dish, the family generally has 1 2 tablespoons.

This generally doesn't need to be measured by how many milliliters, based on experience, this time I put less, next time I will be appropriate, and I will master it if I fry it more twice. Non-professional.

Chefs who can cook will basically have their own professional skills and experience, which can save them time and energy for all kinds of experiments and explorations. So what are some of the cooking tips of a chef? This material is a chef's sharing material that introduces the cooking techniques of various chefs for reference!

1. Share your cooking experience.

It's not difficult to cook and cook, and it's not difficult to make it delicious, but if you have a personality and eat something with endless aftertaste, that's really strong.

First of all, learn how to use the various ingredients:

1.To learn to give up MSG, chicken essence. Soy sauce (light soy sauce) instead. Reason: The effect is the same, why not use soy sauce, the color is also better.

2.Ginger, garlic, green onion usage, ginger can be fishy, ginger processed into pieces or slices, most of them are used in fireworks, such as stewing, stewing, simmering, burning, boiling, grilling and other cooking methods, with the effect of removing the fishy smell of aquatic products and livestock. Old ginger is used in fireworks, mainly to take its flavor, and ginger should be discarded after ripening.

Therefore, ginger needs to be processed into pieces or slices, and it should be loosened with a knife surface to make it crack, so that the ginger flavor can overflow and soak into the dish. Garlic is mainly used for the cooking of green vegetables, and green onions can enhance the aroma and quality of dishes and increase the aesthetics.

3.Corn starch is mainly used for sizing and thickening meat raw materials in the processing of meat raw materials. Cornstarch adds texture to the meat and makes it tender. Pay attention to the dosage, if the amount is large, it will have the opposite effect.

4.Everyone must learn to use cooking wine. Generally, liquor is OK, when making meat dishes, put a little cooking wine into it, the taste will be very delicious, and the heat is also ordered after the meat changes color, so that the ethanol in the cooking wine will have a chemical reaction with the meat, which will have the effect of monosodium glutamate.

Don't think you don't need it when you're white, especially seafood.

Two. Let's talk about a few absolutes when I cook:

1. Make general preparations before cooking, such as sorting out ginger, garlic, corn starch, and various raw materials.

2. Never put soy sauce when cooking vegetables, unless it is white.

3. When cooking vegetables and pasta, never cover the pot, and put salt one step later.

4. Any meat will be accompanied by ginger and cooking wine.

5. Absolutely no monosodium glutamate, chicken essence.

6. Wash the pot before cooking.

Some of the heat treatment, don't worry about too much fire, the fire power of the home stove is limited, I just worry about not enough. Generally, I don't lower the heat, if the temperature of the pot is too high, I can sprinkle a little water, or set up the pot, and only reduce the heat when simmering, frying, stewing, and boiling.

Stir-frying, cooking and cooking wine at the same time will turn the pot into an open flame. The above 2 people are simply nonsense, and the stir-fry is not to set fire, what to put in so much oil? But be sure to fry it over a hot fire.

E-book 8m

There's a knack for delicious upgrades.

The chef teaches you effective tips for retaining nutrients.

There is a trick to seasoning.

The staple food is delicious and hassle-free.

Skillfully cook fresh soup to make a point.

There are clever ways to make eggs.

Seafood is easy to get aqualitato.

Nutritious soy products teach you to make.

The secret to good meat.

When it is refreshing, it has a great vegetable, color and taste.

Raw materials are skillfully handled, and hand-washed and cut.

Soak dry goods. Remove taste and astringency.

Peel quickly. Savvy sourcing has skills.

Five-flavor condiments are preferred.

Skillfully buy fragrant staples.

Shop for fresh aquatic products.

Clever about high-quality meats.

Shop for seasonal fruits.

Green vegetables to buy.

Food preservation is a little easier.

Other food storage.

Aquatic product storage. Meat and egg storage.

Keep fruits and vegetables fresh. Smooth as a new little world.

There are tricks to getting rid of pests.

Well organized. Kitchen utensils washing.

Kitchen cleaning. A great way to save money and energy.

All kinds of things are wonderful. Save gas.

The kitchen saves electricity. Water saving tips.

Kitchen taboos must be mastered.

Contraindications in the diet.

Contraindications for the use of spices.

Cooking methods are contraindicated.

Contraindications to the use of kitchenware.

The weight of the pot is related to the size and heaviness, one foot two is about three catties, and one foot four is about four catties... It is customary to hold the pot with your left hand, just like you would with your left hand holding a bowl, unless you are left-handed. But very few chefs use their right hand to hold the pot.

Generally, after the dish is fried, it is served on the lotus table and there is a pot rack. It's good to get used to it and exercise more. Three minutes on the stove and ten years of work under the stove.

I wish you a speedy success!

I've been working in the kitchen for 5 years, and I still haven't seen anyone stir-fry with their right hand! They all hold the pot in their left hand and a horse spoon in their right hand! Whether left-handed or not, they all hold the pot in their left hand!

As for the difficulty of putting the dish on a plate, the pot is too heavy. You haven't figured it out yet! You're always lifting the pot, it's going to be heavy!

You have to put it on the stove and pull it back, so that the weight is on the stove! Practice a lot! I wish you a speedy success!

Throwing the pot? Is it throwing pots? Throw it to the chef who stir-frys? It's very difficult, and our teacher said that the pot used by the professional chef in the restaurant weighs about one or twenty pounds.

Are you left-handed? Only with the right hand can I fall with strength.

I wish you a speedy success!!

Generally, it is about three catties, I feel heavy, practice more, and the time is good.

Generally 5 to 10 pounds, I used to think it was heavy, I couldn't pick it up at all, but I had to do it at work.

Generally, the wok is 4-10 pounds. There is skill when serving the dish, and the other hand should not be idle, but use two hands. And then there's the hand you use that you're used to. This depends on personal habits, if you throw the pot with your right hand, you have to hold the spoon with your left hand.

West Point is still very good and it must be easy to find a job.

Now there are pastry rooms everywhere, and star-rated hotels are also like rotten burials, so it is good to learn pastries.

Now many scum girls in Chengdu are learning this in the cake school in Chengdu, and the cake school in Chengdu is also good.

If you want to learn, you can go to New Oriental to have a look, and it will be good to learn this major.

Of course, it's Western-style, okay, do you want to read it in**?

There is no such thing as a basic statement.

The people who eat are from all over the world.

It is reliable to say that the taste is determined according to the characteristics of the hotel.

For example, the main Sichuan cuisine is spicy and fragrant.

For example, the main Cantonese cuisine is light and sweet.

For example, Huaiyang cuisine is crispy and soft.

The chef inside has to make the flavor of the corresponding cuisine according to the characteristics of the restaurant.

There are a lot of things added to the dishes made in the restaurant, and they are all sweetened.

It depends on which city you are in, about 6,000 in the coastal city, about 4,000 in the middle, and about 3,000 in the other.

It depends on whether your illness is caused by the environment, and if so, it is an occupational disease, which is a work-related injury. If it is not related to the work environment and is natural, it is OK to do it in time.

Regulations on Work-related Injury Insurance.

Article 14 An employee shall be deemed to have suffered a work-related injury under any of the following circumstances:

1) Being injured in an accident during working hours and in the workplace due to work-related reasons;

2) Being injured in an accident while engaging in work-related preparatory or finishing work in the workplace before or after working hours;

3) Injured by violence or other accidents during working hours and in the workplace due to the performance of work duties;

4) Suffering from occupational diseases;

5) Injured or unaccounted for in an accident while away for work;

6) Injured in a traffic accident or an accident involving urban rail transit, passenger ferry, or train for which they are not primarily responsible;

7) Other circumstances that laws and administrative regulations provide shall be recognized as work-related injuries.

Article 15 An employee shall be deemed to have suffered a work-related injury under any of the following circumstances:

1) Died of a sudden illness during working hours and at work, or died within 48 hours after rescue efforts failed;

It depends on whether your lung disease is considered a work injury. It doesn't matter if you don't sign a contract, you've already defaulted to an unlimited contract.

The boss is not responsible and may give some compensation out of humanitarianism.