What are the eight basic skills in cooking

The eight basic skills in cooking:

1. knife skills. Knife work is according to the food and cooking needs to use different knives, the use of different knives, cooking raw materials or semi-finished products cut into a variety of different shapes three-dimensional operation technology.

2. feeding technology. Stir frying the order of the material has to pay attention to, in order to better control the different ingredients of raw and cooked, to facilitate the control of the cooking time.

3. Sizing, hanging paste technology. Sizing paste is one of the important processes of cooking raw material finishing, is to use some of the adjuvants and seasonings, in a certain way, to the main ingredients of the dishes wrapped in a layer of "coat" process, so it is also known as "with clothes". The use of sizing hanging paste, can make the surface of the food more a protective layer, not only protein, vitamins and other nutrients are protected, and the dishes are tender, lubrication, good taste. Also be able to lock the moisture of raw materials and fresh flavor, to the molding of the dishes to bring beauty.

4. Mastery of fire technology. Fire, is the process of cooking dishes, the size of the fire used and the length of time. Cooking, on the one hand, from the burning intensity to identify the size of the fire, on the other hand, according to the nature of the raw materials to master the length of time to mature. Unification of the two, in order to make the dishes cooked to standard. Generally speaking, the use of fire to determine the size of the nature of the raw materials.

5. thickening splash juice technology. In the dishes are close to maturity, will be adjusted to the powder juice into the pot, so that the thick thick marinade, increase the adhesion of the marinade on the raw materials, so as to increase the powder and concentration of the dish soup, improve the color and flavor of the dishes.

6. Seasoning time and quantity mastery techniques. According to different ingredients and dishes at the same time, cooking different time and put different quantity in order to cook dishes.

7. Spoon turning and plating techniques. Turning the spoon is according to the different requirements of the dishes, the use of different techniques, the raw materials in the spoon for skilful, accurate, timely, just the right turn, so that the dishes heat ripening, flavor, coloring, thickening, modeling and so on to achieve the quality requirements of a technology. Plating is based on different types of dishes, different sizes, different shapes, according to the actual situation to visit, in order to be more pleasing to the eye.

8. Fresh raw material processing technology. The most basic processing of raw materials, so that the gross material to become a net material, in order to facilitate the subsequent processing treatment. The initial processing of good or bad, the level of processing technology, the later finishing and even cooking production has a great impact, so master the initial processing of fresh raw materials is to learn the basis of good cooking techniques.