The master chef of the canteen likes to cook with oil and thickening, what is the reason?

The purpose of over-oiling is to increase the aroma of the food and to avoid the situation that the ingredients are not cooked in the later processing, because the big pot dish is not easy to make.

The function of thickening is to lock in the moisture of the dish, and the sauce wraps the dish, making the finished dish more tender and fragrant, and the original flavor.

Why do you want to oil the ingredients, the purpose is to pre-mature, shape, and color.

If you have been to the back kitchen of a restaurant or canteen, look at the chef's hands and feet, a basin of oil and a bucket of oil are indispensable, and some breakfasts and fast food are always prepared with a pool of oil or a pot of oil. In addition to increasing the speed of cooking, fried food is indeed delicious.

Accelerates ripening, evaporates moisture, charries the surface and locks in juice. The oil temperature corresponding to the three functions is not the same, like you said that the taste of firewood wants to be improved by oil, then it must be a high oil temperature, and the surface is caramelized at once and then the moisture in the meat is sealed, which will make the dish more tender, if you fry slowly at low temperature, it will definitely be more firewood.

The academic concept of why it should be thickened before it comes out of the pot is that starch has the characteristics of water absorption, adhesion and smoothness when gelatinized in case of heat. When the dish is close to maturity, pour the mixed powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, so as to increase the powderiness and concentration of the soup and improve the color and taste of the dish.

Which cooking methods need to be thickened appropriately or not has a great impact on the quality of the dish, so thickening is one of the basic skills of cooking. Thickening is mostly used in cooking techniques such as boiling, slipping, and stir-frying. The common denominator of these cooking methods is that they are cooked quickly, and the dishes cooked in this way are basically without soup.

However, due to the addition of certain seasonings and the raw materials themselves during cooking, the soup is increased, and the juice is thick and attached to the surface of the raw materials by thickening, so as to achieve the glossy, smooth, tender and delicious flavor of the dish.

What are the ways to thicken1Thickener is generally used in dishes cooked by stir-frying. The sauce is the thickest, the purpose is to make the sauce fully wrapped on the raw materials, such as fish-flavored shredded pork, fried kidney flower, etc.

2.Paste is generally used for dishes cooked by boiling, slipping, stewing, and stewing. The powder sauce is thinner than the thickener, and the use is to turn the soup of the dish into a paste, so as to achieve the fusion of soup and vegetables, and the taste is smooth and soft, such as: sweet and sour pork ribs, etc.

3.Liquid powder sauce is thinner and is generally used in large or whole dishes, and its effect is to increase the taste and luster of the dish. Generally, after the dish is plated, the marinade in the pot is heated and thickened, and then poured on the dish, part of it is stained on the dish, part of it is in a glazed state, and part of the juice can be left in the plate after eating.

4.Milk soup is the thinnest of the sauce, also known as thin sauce. It is generally used for stewed dishes, such as: spicy tofu, shrimp pot, etc. The purpose is to make the soup of the dish thicker and meet the requirements of delicious and fresh color.

There are not many stir-fried vegetables at home, one is that it is too troublesome, but it becomes a paste if it is too much. In the big pot of dishes, there is a lot of soup out of the dishes, and if they are not thickened, they will look watery and not look good. Thickened and drizzled with oil, it looks vivid and full.

Because they will show some cooking skills when cooking, and they can make the dishes more delicious and flavorful, and the dishes that come out of this way can give more play to their taste, because every chef has learned.

Because the flavor is stronger after the oil is overoiled, it is better to prevent the ingredients from being cooked after processing. The thickening effect is to collect the juice, making the soup more intense and looking appetizing.

The oil in the dish will be more fragrant, and it will also make people appetizing when they look at it. The thickening is to make the soup more mellow and make it taste good.

The dish has been oiled, so it tastes better and the color is particularly beautiful. The thickened dishes look more appetizing and are also very flavorful.

I have studied as a chef for several years, worked in large and small restaurants, opened a restaurant myself, and now I am engaged in procurement work in the canteen, so I can say that I know the stir-fry process of the canteen master chef very well. The subject's observation can be said to be particularly detailed, in fact, not only the master chef of the canteen likes oil and thickening, but also most of the chefs in restaurants and hotels are fried and thickened. Why does the master chef of the canteen of the unit like oil and thickening when cooking?

First, the benefits of oil and thickening The color of the dish: The color of the dish that is too oily and thickened is beautiful, after all, Chinese food pays attention to color, if the dish has no color, then it will affect the appetite of diners. The color of the oiled dish is golden and beautiful, which can arouse the appetite of diners.

Chinese food pays attention to bright oil and thickening, and the thickened dishes are bright and attractive.

<> the temperature of the dish: Chinese food pays attention to the temperature when eating, if the dish is cold, then the taste of the dish will not come out. Vegetables that are too oily and thickened because they lock the temperature, so they cool slowly, and after cooling, they do not have much effect on the taste of the dish.

In particular, fried food can be eaten for several hours, which is important for a master chef who wants to make many dishes at a time and ensure the temperature of the dishes.

The taste of the dish: The key to the taste of restaurants and canteens is better than that at home is the proportion of heavy oil and seasonings, and the fried food is marinated first and then fried, plus hanging paste and sizing, which can lock the moisture of the ingredients, and the dishes are more tender to eat. Thickening can wrap all the seasonings, so that the ingredients are more flavorful.

The speed of the dish: The canteen dish and the restaurant dish have a meal, if the ingredients are not heated and pretreated in advance, it will affect the speed of the dish. For both fried and thickened dishes, the dishes are prepared in advance, so as to ensure the speed of serving.

Second, the reason why the canteen master likes to stir-fry with oil and thickening meets the needs of the public's taste, because most people rarely eat fried food or thickened dishes at home, and eating these dishes in the canteen at work will feel fragrant. This is also the reason why the canteen dishes are heavy oil, because the oil is not bad.

It can ensure that everyone eats a hot meal, and the thickened dish is slow to cool because the sauce locks in the temperature. In this way, even if the people in line to serve the food are at the end, the food in hand will not affect their appetite because of the temperature.

The thickened dishes can ensure that the taste of the dishes is sufficient, and the soup will not be sprinkled after a long time, which is also convenient for employees to cook and will not cause the soup to be scattered. The shape of the fried dish is complete, which is also convenient for the master chef to divide the dish.

Thickening and oiling are the basic skills of chefs, basically everyone who learns to cook, after the stove is dried from the oil pot, and then further to the stove to stir-fry. These two things are the basic operation skills of the chef, and they are also the operation skills that the chef must use when stir-frying.

The cooking mode of the canteen master is basically fixed, and this is also the experience that has been explored for many years. A good canteen master, his big pot of rice can be fried comparable to the chef of a star-rated hotel, and the oil and thickening are also important indicators to test the master's cooking skills. A chef who can't hook up a good potato is basically not a chef.

There are more people eating in the canteen, and too much oil can shorten the time spent on stir-frying, and the stir-fried dishes are more appetizing, thickening to make the dishes not easy to cool.

Because the master chef of the canteen thinks that after a little oil and a little thickening, he can make his dishes more delicious and delicious.

I think that because it tastes so delicious, it can make delicious food, and the color of the dish made with oil is very beautiful, and many people come to eat it, and the thickened dish is very bright.

In order to serve the meal quickly and speed up the cooking time, the ingredients will be cooked quickly after high temperature and oil, and the thickening is to make the soup rich and save the time to collect the juice on high heat.

Because the over-oiled dishes will taste better and more flavorful, and the color will look more beautiful, after hooking the thickener, the whole dish will be relatively large, and it is particularly appetizing.

Gouqing cherry root can make the dish more tender, and the oil can remove the moisture of the ingredients, so that the stir-fried dish is more delicious and pure. You can also cook at home, and you can also make this two-step method by yourself, which is simple and easy to learn.

I think Kai Qiao because of this special taste, can make delicious food, the color of the dish made by oil will be very beautiful, there are many people who come to eat, and the thickened dish is very bright.

When watching chefs cook, they often find that before the dish is out of the pot, they will take a little starch and put it in the dish with water, which is called thickening, so what is the role of thickening?

In general dishes, the soup is stronger than the dish, and there are many nutrients such as inorganic salts and vitamins in the soup. Thickening coats the soup and reduces the loss of nutrients in the food.

The so-called thickening, Cantonese people also call it thickening. In fact, to put it bluntly, it is to play brine. It is to dilute the dry starch (Cantonese people also call corn starch) into water starch with water, and before the dish is fried, add an appropriate amount of water starch, and stir it well. There are many benefits to stir-frying thickening.

First of all, it makes the dish taste more delicious. As we all know, people's perception of food taste is closely related to the length of time that food touches the taste buds of the tongue.

Secondly, thickening can increase the viscosity of ingredients, so that the vitamins and other nutrients dissolved in the vegetable soup will adhere to the surface of the dish, so that they will not be left in the vegetable soup and cause waste. Therefore, the people of Liangguang like to thicken.

Thirdly, thickening can keep the dish fresh and tender. Whether it is meat or vegetables, sizing before cooking, or thickening and sticking after stir-frying, can reduce the dehydration of cooking ingredients.

Fourth, the biggest benefit of thickening is its ability to protect vitamins. Starch contains glutathione, and the sulfide group in its structure has the ability to protect vitamin C and have an osmotic effect on the tissue of the dish, thereby reducing the excessive dehydration of the raw materials of the dish, which can keep the dish tender or crispy.

Fifth, thickening can also play a role in heat preservation. Take a bowl of freshly cooked soup and a bowl of steaming sesame paste, when left for the same amount of time, the soup is not as hot as the sesame paste.

Although thickening is an important means to improve the taste, color and shape of dishes, it does not mean that every dish must be thickened, and the timing of thickening and whether it needs to be thickened should be decided according to the characteristics and requirements of the dish.

Because the quality of the dishes after oil is very good, it looks like it will increase the appetite, and the texture after thickening is even more crispy, so people can't help but eat a few more bites.

Because the oiled vegetables taste good, crispy and delicious, and can also cook the essential taste of the dish, thickening is to not lose the taste in the dish, so the flavor is wrapped outside the vegetables by thickening, which is more delicious.

Because the resulting dishes will taste better and look good, so that people will not think that their cooking skills are too low, so they will often work hard to over-oil and thicken, and if there is no such complex process, then it will be no different from the taste of home-cooked food, and it will be disliked by people.

If you want to know why a chef cooks and why you want to thicken your dishes, you first need to know what thickening is.

Thickening is with the help of starch in the case of heat gelatinization, which has the characteristics of water absorption, adhesion and smooth moisturizing. When the dish is close to maturity, pour the mixed powder juice into the pot to make the marinade thick and increase the adhesion of the marinade to the raw materials, so that the powderiness and concentration of the dish soup will increase, and the color and taste of the dish will be improved.

However, if there is soup, the taste of the dish is not delicious enough. Therefore, the chefs choose the method of thickening and collecting the juice to thicken the soup and fully integrate it with the dishes, which can not only ensure the deliciousness of the dishes.

To avoid the loss of nutrients, it really kills two birds with one stone.

So, how can you hook it well?

To hook the thickener, you need to hold a few key questions when you need to close your palm.

The first is to master the thickening time, generally should be carried out when the dish is ripe, too early thickening will make the marinade burnt, too late thickening is easy to make the dish heat for a long time, lose the crisp, tender taste;

Second, the oil used in the thickened dishes should not be too much, otherwise the marinade will not be easy to stick to the raw materials, and the purpose of increasing freshness and beauty cannot be achieved;

Third, the soup of the dish should be appropriate, too much or too little soup will cause the sauce to be too thin or too thick, which will affect the quality of the dish;

Fourth, when thickening with simple powder juice, the taste and color of the dish must be adjusted first, and then drizzled with wet starch to thicken the dish to ensure the taste and color of the dish. Thanks to Toutiao for providing the platform!