How about the basic skills of cooking, the basic skills of stir frying

How to stir-fry bean sprouts Stir-fry meat with vegetables and spicy vegetables.

The three basic skills of a chef are as follows:

1. Knife skills are a very important part of cooking, and you need to practice often to be proficient. How to hold the knife and how to stand are all exquisite, and there is no need to be sloppy, otherwise, the processed dishes will not meet the requirements of the finished product. Through a period of practice, it is necessary to master the knife techniques such as cutting, chopping, chopping, chopping, cutting, chipping, slicing, and batching, and each kind of illegal logging is subdivided into a variety of types.

For example, cutting can be divided into straight cutting, pushing cutting, pulling cutting, sawing, rolling cutting, etc. To be proficient in what kind of raw materials are suitable for processing, and at the same time master the raw materials after processing into blocks, silk, dices, rice, slices, and mushrooms, it is really difficult to learn all the skills in a lifetime.

2. Spoon function is very important, the so-called spoon function is the spoon turning action used in cooking dishes. According to the different strengths and directions required for the processed dishes, there are actions such as pushing, pulling, turning, reversing, and turning. Whether a dish can be recognized by diners, spoon gong can be said to be a spoonful of life and death.

Whether you can flexibly master the spoon skill and make delicious dishes is by no means a day's work.

3. Pastry is a key part of cooking. The noodles here are not home-cooked steamed buns and dumplings. Pastry making requires not only deliciousness, but also aesthetics.

The production of pastry shapes, the time control of steaming, baking and frying, etc. If possible, students will learn how to make cakes, pastries, and how to extrude various cream decorations. It is impossible to reach a certain level of these skills without hard practice and long-term accumulation.

The basic skills are the comprehensive application of the basic knowledge and skills that must be mastered in all aspects of the cooking process. The content of the basic cooking skills mainly includes, fine knife work, free turning, moderate and uniform paste, correct identification and mastery of oil temperature, accurate and timely feeding, flexible and appropriate mastery of heat, proper thickening, timely cooking, proficient plating, etc.

In the industry, knife skills, spoon skills, battering, and slaughtering are generally regarded as the necessary basic skills for chefs to get started, and among the people engaged in the cooking industry, all of them regard the basic cooking skills as compulsory courses, and often grasp them unremittingly.

Extended Materials. There are many kinds of raw materials in dishes, some are old, some are tender, some are hard, some are soft, and the use of heat in cooking should be determined according to the texture of the raw materials. Soft, tender and brittle raw materials are mostly cooked quickly with high fire, and old, hard and tough raw materials are mostly cooked over low heat for a long time. However, if the texture and characteristics of the ingredients are changed through preliminary processing before cooking, then the use of heat should also be changed.

For example, cutting the raw materials finely, removing the oil, blanching, etc., can shorten the cooking time. The amount of raw materials is also related to the size of the heat. The smaller the number, the lower the firepower, the shorter the time.

What kind of oil is used for the first fried vegetables: people in the city basically use peanut oil to mix oil and the like, but the basic people who come out of the countryside know that they must use lard to fry vegetables, as the saying goes, vegetarian vegetables use meat oil, meat vegetables use vegetable oil, what is meat oil? Meat oil is the oil fried from animal fat, which is generally fried with the fat of pigs, and vegetable oil is the one sold on the market made from plants, such as peanut oil and rapeseed oil.

Compared with meat oil and vegetable oil, there is still a special fragrance, after all, there is no need for you to put meat oil in meat dishes, it is better to send charcoal vegetables in the snow and fry them with meat oil.

The second fried meat why liquor: I often see that hotel chefs will put a little liquor when cooking, for example, when frying fish, putting a little liquor can have the effect of removing fish, and when frying chicken and duck, putting a little liquor can enhance the flavor and remove the fishy smell.

The third vinegar is put from that position: when you stir-fry some of the dishes you need to put the dishes, they may be sprinkled directly on the dishes, this is wrong, it should be poured down from the side of the pot, you put it directly on the top of the dish only the fragrance of sour vinegar can not come out, it is different from the side of the pot, the pot is surrounded by a higher temperature, the vinegar will be poured down from all sides There will be a snorting sound, because the vinegar is cold and the pot is hot all around, so when the vinegar is poured down, a snort represents that the fragrance of the vinegar is completely volatilized in the dish, which is also unknown to many chefs, a basic chef would do that.

Why put white sugar in the fourth stir-fry: white sugar has the effect of removing saltiness, acidity, bitterness and freshness in the hands of the chef, some green vegetables are bitter such as bitter vegetables, putting a little sugar will reduce the bitterness of bitter vegetables, and making seafood and fish will have the effect of increasing freshness, one of the chef's essential skills.

Why is it so much easier for the fifth chef than the new chef at the end of the day: the problem lies in this pot turning technique, this number of pot turning times is basically below the younger brother will not notice too much, why do many chefs turn the pot less than other chefs? First of all, because you don't have to be so tired when you turn the pot less, we all know that the chef has to keep holding the pot on the stove for several hours a day, if you fry a dish less than other chefs, you won't be very tired and tired at the end of the day, and the dish is not to be constantly turned, you can use a spoon to stir the dish, and then there are many dishes that are not easy to turn such as pork liver, tofu and so on.

Therefore, it is easy for the chef to stir-fry the dishes for a day.

Knife work is the foundation of all dishes. Good knife work does not mean that the slices should be very thin, the shredding should be very fine, and the requirements for knife work are consistent thickness and uniform thickness.

One fire, two salt, three ingredients.

One fire: refers to the heat, which is very important when stir-frying.

Heat the pot over high heat, pour the oil down for about 1-2 minutes when you see the white smoke coming out of the pot, and then pour in the dish when the aroma of the oil begins to overflow.

Let's talk about the oil temperature here:

When it is hot, you can clearly feel the heat when you put it on the pan by hand. It is used for deep frying, generally fried over low heat.

When it heats up, the pan starts to smoke. This is generally the oil temperature for stir-frying.

When it heats up, the pan is already visibly smoking. It will be used when stir-frying.

If it's a vegetarian dish, change the heat to medium, and if it's a meat dish, keep it on high heat until it's 7 minutes cooked. At this time, change the heat to low and keep the heat hot, add the seasoning prepared in advance and stir-fry quickly.

2. Salt: The dish is not salty or fresh. Salt must be the basis for stir-frying. But when I talk about salt, I don't just mean salt, I mean a lot of spices.

The seasoning is not so complicated, some people are not sure, it is recommended to adjust less first, so that it is much easier to change the taste later.

Novices learn the basic skills of stir-frying mainly divided into three categories, first, Hui Rubber knife skills, knife work is a more critical part of cooking, learn to stir-fry first of all, first of all, cut vegetables, second, spoon skills, when cooking dishes, you need to use a spoon to stir-fry, so that the dishes are heated evenly, third, plating, requiring timely potting, proficient in plating.

The basic skills of stir-frying generally refer to the comprehensive application ability of the basic knowledge and skills that the chef must be proficient in in all aspects of the cooking process, and the basic skills mainly include, fine knife work, free turning, proper seasoning, appropriate oil temperature, adjusting the heat, accurate cooking and serving and so on.

Stir-fry with different ingredients, the use of knife skills in the early stage will also be different, usually the basic skills to master the cutting, chopping, chopping, cutting, slicing and other knife techniques, after knife processing, the ingredients will generally form the shape of the slow block, silk, dice, etc., more flavor is added when stir-frying, and the dishes produced also have their own forms.

The basic skills for novices to learn stir-fry are as follows:

Novices learn the basic skills of stir-frying, the main draft is divided into three categories, first, knife skills, knife work is a more critical part of cooking, learning to stir-fry must first be able to cut vegetables, second, spoon skills, when cooking dishes, you need to use a spoon to constantly stir-fry, so that the dishes are heated evenly, third, plating, requiring timely cooking, proficient in plating.

The basic skills of stir-frying generally refer to the comprehensive application ability of the basic knowledge and skills that the chef needs to be proficient in all aspects of the cooking and processing process, and the basic skills mainly include, fine knife work, free turning, proper seasoning, appropriate oil temperature, adjustment of heat, accurate preparation and serving, etc.

Stir-fry with different ingredients, the use of knife skills in the early stage will also be different, usually the basic skills to master the knife techniques such as cutting, chopping, chopping, chopping, cutting, slicing, etc., after knife processing, the ingredients will generally form blocks, silk, dices and other shapes, stir-fry more flavor, the dishes produced also have their own forms.

Heat a pan with cold oil. That is, the pot should be heated first. The key is to control the oil temperature when stir-frying, as long as you add the cooked oil and shake it well, you can put the vegetables in the stir-fry. Adjust the heat according to the content of the stir-fry.

Raw materials lined up. There are generally several raw materials in a dish, such as meat and vegetables, at this time, you should first fry the shredded meat and take it out, then burn the greens, and then pour the shredded meat again.

Spice provisioning. Before stir-frying, the condiments to be used should be prepared first, so as not to be in a hurry when cooking, which will affect the speed and the quality of the jujubes.

The basic skills for novices to learn stir-fry are as follows:

1. Choose the right pots and pans.

The tools for stir-frying are mainly iron pans and non-stick pans. The iron pot has strong thermal conductivity, which can make the food evenly heated, and can increase the iron element in the food.

2. Selection and processing of ingredients.

Choosing fresh, high-quality ingredients is the key to the success of stir-frying. When handling ingredients, it is necessary to cut them according to the dishes. For example, vegetables can be cut into slices, shreds, or chunks; Meat is cut into thin slices or shreds.

3. Mastery of heat.

Mastering the heat is the core of stir-frying skills. Generally speaking, when stir-frying, you should first heat the pan over high heat, and then turn to medium heat to stir-fry. This allows the ingredients to reach the right temperature quickly, and prevents the ingredients from burning when stuffy.

4. The art of seasoning.

Seasoning is the soul of stir-frying. Different dishes require different seasonings, and the use of seasonings also requires a certain amount of skill. Generally speaking, condiments should be put less at first, and then added appropriately when the ingredients are fried until they are ripe.

5. The timing of the cooking.

The last moment of stir-frying is when it comes out of the pan. Generally, when the ingredients are cooked thoroughly and brightly colored, they are ready to cook. You can also add some green onions, coriander and other decorations according to your personal taste before going out of the pot to make the dish more beautiful and attractive.

The tips and tricks for novices to learn stir-fry are as follows:

1. Preparation: Before you start stir-frying, make sure you have enough time and prepare the ingredients, seasonings, and utensils you need. Wash, cut, and prepare ingredients, separating them and placing them in easy-to-handle locations.

2. Heat the pan with cold oil: Before heating the wok, pour in an appropriate amount of cooking oil, and then heat the pan until the oil starts to smoke. Doing so will help prevent food from sticking to the pan and make the dish easier to stir-fry.

3. Control the heat: When stir-frying, the temperature is very important. Generally, high heat is suitable for quick stir-frying, while medium-low heat is suitable for slow-cooked or cooked ingredients. Familiarize yourself with the cooking time and tolerance of different ingredients, and adjust the heat size as needed.

4. The use of condiments: according to personal tastes and dish needs, add salt, light soy sauce, soy sauce, pepper and other condiments in an appropriate amount. Beginners can start by adding a small amount and then adjust the amount according to the taste to avoid being too salty or too light.

5. Practice more and try more: Stir-frying is a process that requires accumulating experience and skills. Try different ingredient combinations, cooking methods, and condiments to improve your stir-fry through practice.

Novices learn the basic skills of stir-frying mainly divided into three categories, first, knife skills, knife work is a more critical part of cooking, learning to stir-fry first of all, first of all, to cut vegetables, second, spoon skills, when cooking dishes, you need to use a spoon to constantly stir-fry, so that the dishes are heated evenly, third, plating, requiring timely cooking, proficient in plating.

Novices learn the basics of stir-frying

The basic skills of stir-frying generally refer to the comprehensive application ability of the basic knowledge and skills that the chef needs to be proficient in in all aspects of the cooking process, and the basic skills mainly include, fine knife work, free turning of the pot, proper seasoning, appropriate oil temperature, adjusting the heat, accurate cooking and serving and so on.

Stir-fry with different ingredients, the use of knife skills in the early stage will also be different, usually the basic skills to master the knife techniques such as cutting, chopping, chopping, chopping, cutting, slicing, etc., after knife processing, the ingredients will generally form blocks, silk, dices and other shapes, stir-fry more flavor, the dishes produced also have their own forms.