Basic knowledge of cooking

The following experience is for your reference.

Start simple, sum up experience while doing it: put oil in the pot and heat the oil before putting the dishes down. Stir-fry Chinese cabbage and bean sprouts over high fire. When they are almost ripe, put less salt first and taste the salty one. It is not enough. Soy sauce should be of good quality. I have used Haitian brand for more than 20 years, which was introduced by a friend. Three varieties, two is enough: super straw mushroom, used for coloring when braising or stewing. Put a little less first, lighter than your target color, because you need to add light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but to add light soy sauce. Then buy a bottle of Changyu Gold Award brandy for cooking wine. It is of good quality. It was originally used to eat western food. Although it is more expensive, the dosage is very small. Braised pork is generally the best. Add 3/4- 1 lid (brandy bottle cap) to 500-750g meat, stir-fry, add soy sauce, then drain the water, submerge the meat, turn it to low fire, and keep the water in the pot boiling until you feel rotten. Drain the water with strong fire and add a little monosodium glutamate. Introduce some simple dishes and dishes. Eggplant should be slender, preferably when it is just on the market (tender). First, the simplest way of eggplant: cut the eggplant into oblique knives, fry it in an oil pan until soft, take out the eggplant, pour out the oil, leave a little, fry the minced garlic, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife pieces, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic and stir-fry it, pour in the eggplant, stir-fry it a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate. Ribs seaweed soup: Add raw ribs and kelp to cold water and bring to a boil over medium heat.

When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt.

Add pepper, a little monosodium glutamate, fresh cuttlefish and dried cuttlefish to the bowl when eating. Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy.

Does not contain alkali. Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash.

Practice of fresh cuttlefish: shredded green pepper cuttlefish practice: cuttlefish is shredded, and water is boiled in the pot, with much less water. Put cuttlefish in water, boil the water and take it out for later use. Never pour water. You can eat it below. Very fresh.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well. Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.

Dried cuttlefish barbecue:-Grilled pork belly or straight row, without salt. Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.

Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking. Potato stew: 1 Fry thick potato chips in the oil pan (chopsticks can pass through) and stew.

A little longer. Tomato and potato soup: first put the potato chips (quickly, you can cut them thinner) in the water, and never add salt. Turn the water into a small fire. When it's about to rot, change the fire, add the tomato slices and cook them red, but the tomatoes can't be cooked yellow.

Add salt, pepper and a little monosodium glutamate. 5. Cooking of shrimp: First put the shrimp in a bowl and soak it in cooking wine. First, you can burn wax gourd or cook wax gourd soup.

Second, the dried tofu is cut into filaments and cooked with shrimp. Boiled scallops: put scallops in a bowl, soak them in cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops: Dice the best radish, stir-fry it in a pot, add scallops, simmer on low heat, (without salt first, scallops taste salty), add pepper and a little monosodium glutamate. Scrambled eggs with scallops: put scallops in the beaten egg liquid and fry over high fire.

Seven, white cut meat: pig hind leg meat, whole cooked, sliced, cut perpendicular to the pork texture. Seasoning: Haitian soy sauce, pepper, sesame oil.

Dip in and eat. Sausage practice: slice, steam in water, and steam.

You can also fry the green pepper first, and then pour the steamed sausage into it for frying, or you can. When Dutch beans first came into the market (fresh and refreshing at this time), they were steamed sausage slices without Chili frying. 9. Fried chicken wings: Wash and drain chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it into egg white, dip it in bread crumbs, and then fry it in an oil pan. Fry it with low heat first, and then make it golden yellow. The practice of salted fish: the fish is big and dry.

Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water by fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

(2) pasta 1. The simplest mixed noodles. Boil water, a little more water, put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives in the bowl, then boil the water, a little harder, and mix well in the bowl.

If it is alkaline water, add a little good vinegar. Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious) and sesame sauce (diluted with sesame oil or cold water and eaten now), the taste will be better. Second, tomato and egg soup noodles: first scrambled eggs, add water, put tomato slices, put salt, open noodles with water until cooked, and add pepper monosodium glutamate.

Third, fried noodles: Chinese cabbage, shredded pork and shredded mushrooms. Below, a little harder.

Take out, rinse with cold water and drain. Fire, stir-fry shredded pork first.

2. Some knowledge about chefs

Ginger is an indispensable spice in many dishes, but not everyone knows how to use it.

Proper use can make dishes fresh and colorful, otherwise it will be self-defeating. When cooking, we often encounter some problems: for example, when making fish balls, add ginger and onion juice to the minced fish, and then add other seasonings to stir and squeeze into fish balls, and you can get fresh, fragrant, smooth and white fish balls.

If ginger is chopped into rice grains and mixed with minced fish, the fish balls will be very spicy, dark in color and poor in taste. For another example, before cooking fish, put ginger slices in a small amount of oil pan, then fry the fish, brand it on both sides, add water and various condiments, and cook the fish and ginger together until cooked.

In this way, ginger not only does not stick to the pot when frying fish, but also can remove the smell and smell; If ginger slices are cooked with fish or ginger rice, the effect is not good. Therefore, when cooking, ginger should be used reasonably and skillfully according to the specific conditions of the dishes.

3. What is the basic knowledge of cooking theory?

One-year cooking class: on the basis of training national qualified chefs, through one-year cooking theory study and skill practice, students are familiar with the knowledge of cooking introduction, cooking materials, cooking technology, cooking nutrition and hygiene, catering management, cost accounting and so on.

The system has mastered a set of technologies such as raw material identification, cooking (dry material starting and whole material crushing). ) and special flavor modulation, making hot pot, griddle casserole, crock, pot, clay pot, cooking representative dishes of Cantonese cuisine, fashion dishes of eight major cuisines, classic dishes, various banquet combinations, fruit and vegetable carvings, colorful platters, etc. This course not only pays attention to cooking skills, but also highlights the comprehensiveness and practicality of technology.

Students can also choose to learn any two skills according to their own needs and hobbies, such as burning brine, midpoint and skills. Tuition fee: 2000 yuan, internship fee: 3280 yuan. Short-term cooking course: The basic cooking course lasts for 40 days, so that students can learn basic skills such as knife cutting and frying, and systematically master dozens of cooking techniques such as raw material cutting, cooking temperature, sizing, hanging paste, seasoning and soup making, as well as cold and hot plate loading techniques. The supporting dishes are mainly Guangdong cuisine, taking into account local specialties and flavor dishes.

Ensure that students can operate dozens of different grades of dishes independently and personally. Tuition fee: 480, internship fee: 480 yuan, miscellaneous fee: 1.20 yuan. 60-day seminar: systematically learn all kinds of raw material knowledge and characteristic cuisines, comprehensively teach the classic and famous cuisines of Guangxi and Guangdong, and the eight cuisines are still popular, and innovate local flavor dishes and hot dishes, assorted dishes, banquet combination, cost accounting, nutrition and hygiene, catering management, etc. , and master the management of hotels and restaurants.

Tuition fee: 580 yuan, internship fee: 640 yuan, miscellaneous fees 1.20 yuan. One-time registration for two classes only accepts 1980 yuan. Sculpture class (30 days): Teach the carving methods of "Southern School": bubble flavor carving, agar carving and flower mud carving, and systematically learn flowers, birds, fish, insects, animals, dragons and phoenixes and figures. Students from two cooking classes are transferred to this class, and only the internship fee is charged, and other fees are free. )

Tuition: 280 yuan, internship fee: 300 yuan, miscellaneous fee: 100 yuan. The Chinese pastry class is organized for 30 days according to the national Chinese pastry skills, and systematically teaches famous foods all over the country, such as fried dough sticks, rice noodles, steamed buns, cakes, jiaozi, Lamian Noodles, refreshments, etc., with the standard of training qualified pastry chefs. Tuition: 480 yuan, internship fee: 460 yuan, miscellaneous fees: 40 yuan Western-style pastry class (baking class) organizes teaching for 30 days according to the national Western-style (baking) pastry skills, and systematically teaches baking, fluffy, crispy and fragrant production principles to train qualified pastry teachers, and comprehensively learns pastry (batter, hurricane, emulsion, crispy skin, floral decoration). There are nearly 100 kinds of bread (French bread, toast bread, hamburger, Korean baked buns, soft bread, etc.). ) and western-style cakes (old woman cakes, egg cakes, pizza, jelly, puffs, cookies, egg tarts, etc. Students from two cooking classes are transferred to this class for study, and tuition is free. ).

Tuition: 480 yuan, internship fee: 700 yuan, and miscellaneous fees: 80 yuan Bartender Class (30 days) systematically learns the basic knowledge of wine, fruit platter, wine identification between China and foreign countries, preparation and drinking of Chinese cocktails, western-style pre-dinner wine, table wine, after-dinner wine and other wines, bar management, cocktail party planning and production, etc. Students who have studied cooking in two classes transfer to this class and only charge internship fees. )

Tuition: 380 yuan, internship fee: Barbecue class in 380 yuan, mainly in Cantonese cooking, for 30 days, teaching barbecue (roast duck, suckling pig, barbecued pork, etc.) comprehensively. ), sauce-flavored chicken (braised trotters, etc. ), salted chicken (salted chicken, etc. ) and exquisite cold dishes and assorted dishes from all over the country. Students practice by themselves every day. After graduation, they can not only run the camp independently, but also be competent for the halogen burning work in high-standard hotels.

Students who have studied two classes of cooking will only charge internship fees when they transfer to this class. Tuition fee: 380 yuan, internship fee: 600 yuan cake decoration class teaches Hong Kong and Taiwan decoration techniques for 20 days, and adopts the methods of face-to-face, hands-on demonstration and practical teaching, so that students can fully master cake design, layout design and overall decoration skills from the aspects of cake decoration utensils, types, processing, properties and use.

People, animals and scenery are lifelike, and the works are natural, concise and lively, with reasonable color matching and prominent theme. (The pastry class is transferred to the cake decoration class, free of tuition and fees. Tuition: 200 yuan, internship fee: 680 yuan, miscellaneous fees: 60 yuan gourmet platter class (art platter class) allows students to learn the meaning, characteristics and types of 30-day platter; Raw material production; Knife cutting; Principles, skills, steps, etc. , and comprehensively master four common patchwork forming methods (arc, parallel, leaf shape and wing shape) and five specific cold spelling methods (single spelling, double spelling, mosaic, color spelling and fruit spelling).

Learning works are varied and vivid, which will help students develop in the future until they get twice the result with half the effort (only internship fee is charged for two cooking classes, and other fees are free). Tuition: 280 yuan, internship fee: 280 yuan, and miscellaneous fees: 60 yuan Western cooking class teaches the basic knowledge of western food for 20 days; Characteristics of ethnic dishes; Use and maintenance of common equipment and tools; Knowledge of western food raw materials; Processing methods of raw materials such as vegetables, livestock and poultry; Basic cooking techniques; Make salads, sandwiches, hamburgers, pizzas, steaks, fried foods, fried rice, etc. France, Britain, Italy, Germany, Russia, the United States and other countries are popular in making cold dishes and hot dishes.

Students from two cooking classes transfer to this class, and only the internship fee is charged, and other fees are free. ) Tuition: 380 yuan, internship fee: 580 yuan, miscellaneous fee: 100 yuan. TC elite class: skills+education: intermediate skills+technical education, high starting point training and employment-employment rate: 100%. Professional correspondence rate 100%. Learning content-theoretical content: 1, cooking introduction 2, cooking materials science 3, cooking technology 4, cooking material processing technology 5, banquet knowledge 6, cooking nutrition and hygiene 7, cooking service and management 8, food cost accounting 9, pasta making technology 10, public * * * relationship 650.

4. Cooking knowledge, the more complete the family dishes, the better.

Basic home cooking introduces six cooking methods: love the kitchen, love cooking, want to be promoted from a good housewife to a smart housewife, it is very important to choose good pots and pans.

What kind of pot should I choose for various cooking methods? What is the material of the pot? What kind of careful and considerate design can help us better play our cooking skills? Get to know them 360 degrees! Cooking method 1 frying means heating a small amount of oil in a pot, and then adding food to make it thoroughly cooked. After heating, the temperature of oil is higher than that of boiling water, so it often takes a short time to fry food.

Cast iron frying pan When cooking steak at home, the cast iron frying pan is the most useful. Its heating surface is concentrated at the bottom, which can be heated continuously, evenly and slowly. The cross-shaped bottom can also retain oil and separate oil from meat. Fresh beef sizzles, but also ensures the health and nutritional value.

It is very important to prepare a balanced breakfast for yourself and your family in the morning. A few slices of whole wheat bread, a glass of milk and an fried egg are all nutritious. If you want to prepare breakfast in a short time, the frying pan with non-stick coating is perfect. Fast, evenly heated, easy to clean, and will never waste precious time in the morning.

Cooking method 2: stew the raw materials with soup and seasoning. After the fire is boiled, turn to medium and small fire and cook for a long time. Cast iron stews, beef and other foods, plus soup, usually take a long time to bake to achieve a soft and tender taste. Therefore, the tightness of the pot cover is very important, and the water vapor can be locked in the pot, so that the food will not become very dry, and at the same time, the purpose of fire fighting can be achieved.

The pot cover not only locks the steam, but also keeps the fragrance in the pot, so as not to make the room smell of spices. Casserole stew can retain its original flavor when placed in a casserole with less metal content.

Not only that, the casserole is also rich in a variety of trace elements needed by the human body, which can decompose fat, reduce cholesterol content and reduce greasy. Moreover, the casserole has good thermal insulation and is suitable for cold weather in winter.

Cooking Method 3: Stir-frying is a traditional cooking method in China. Put a small amount of oil in the pot, boil it quickly, stir it and turn it over. In the process of frying, the food is always moving.

If you often need to stir-fry with fire, we recommend stainless steel Chinese wok. The arc bottom of wok is more suitable for open fire stove. The flame can surround the bottom of the whole wok, so that the wok can be fully heated, and food can be cooked by stirring. The last process of cooking chicken, stewed potatoes, braised pork and other delicacies is to collect juice with fire. It is conceivable how important the rich juice is to a dish. How can we collect juice? The wok with Chinese arc-shaped pot body is the most suitable. The arc-shaped design can lock all the water contained in the food in the wok, so that the juice is really fragrant.

Stainless steel western-style wok Western-style wok is more suitable for families who like to be clean and often cook vegetarian dishes. There is no need to preheat the pot, just pour in the oil, add the vegetables, cover the pot, and finally fire.

When the pot lid floats or steam comes out from the edge of the pot, the dish is ready. If the dish is just washed, you can put it in the pot without adding water; If the dishes have been washed for a while, you need to replenish some water.

Cooking in a cold oil pan and covering the lid can not only avoid splashing oil droplets, but also reduce the oil fume by 70%-80%. Cooking method 4: frying is a cooking method in which raw materials shaped or shaped by knives are put into a large amount of hot oil for heating and cooking, so that the finished products can reach different textures such as crisp, tender or crisp.

When frying French fries and fish fillets in a stainless steel basket, the food needs to be completely soaked in oil, and it needs to be drained before eating. Use a stainless steel deep pot with a fried food basket. After the food is fried, it can be taken out directly, which saves the action of taking out the food from the hot oil and makes the cooking process safer and faster.

Cooking method 5 steaming refers to the process of putting the seasoned food raw materials into a vessel, then putting them into a steamer and ripening them by steam. Double-layer double-bottom steamer The traditional steamer has two or three layers. Although there are a lot of steamed things, it is more troublesome to take food out of the steamer and get burned by hot air.

Double-layer double-bottom steamer can solve this problem. Two floors of space can still steam a lot of food. The most important thing is that the upper and lower soles can be separated. When steaming a small amount of food, only one layer can be used. There is a handle outside the steamer, so don't worry about being burned. As an upgraded product of pressure cooker, high-speed fast cooker takes less time to cook food and has multiple safety valves, which makes it safer to use.

When cooking three-in-one food in a high-speed fast cooker, the bottom temperature is the highest, and it is necessary to put in hard-to-cook meat. The middle layer is steamed with rice, and the top layer is the lowest, but you can also steam eggs, fish and other foods. Cooking Method 6 Cooking is a technique that the processed raw materials are put into enough soup, heated for different heating times, and then cooked after the raw materials are mature.

Stainless steel deep soup pot, fragrant porridge and thick soup are all foods for nourishing face and stomach. When cooking this kind of food, it is best to choose stainless steel. The pot wall is thick, and the pot is heated evenly, so it is not easy to burn.

The lid of the embedded soup pot is closely combined with the pot body, which can prevent water from overflowing and prevent nutrients from being lost during cooking. If you cook a lot of food, you can use a deep soup pot. If one or two people eat enough, a shallow soup pot can finish it.

5. What is the most basic thing to be a chef?

1 Learn modestly 2 Steal art seriously 1. To be the highest level pursued by an excellent chef.

Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs achieve success and 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 am recognized by everyone in the industry, and I can't do without 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 work as a chef can you be happy and successful 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 and so on. The job of each position is to lay the foundation for being a good cook. The exercise process of each post must be based on its own post, not afraid of being dirty, not afraid of being tired, and eager for success. This is the basis of cultivating chef's morality.

The second is to strive for Excellence. To be a chef, you must not have a holiday. Every dish has to go through a strict process. Without one process, the dish can't 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 chefs, they must be down-to-earth and strive for perfection.

Third, be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end. 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, so you must persevere, win without arrogance and lose with grace.

The 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, which lies in the joint efforts of cooking colleagues. Only by discussing, helping and encouraging each other can chefs promote the development of the industry. At the same time, we should realize that the prototypes of most dishes are created by predecessors, and our skills are accumulated by predecessors' experience, 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, learn art 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 things, step by step, and have an insatiable enthusiasm. Especially now, food 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 own skills, learn from each other's strengths, learn from each other's strengths, and develop in an all-round way in theory and practice. The second is to spread art with a broad mind.

In my 40-year cooking career, * * * has trained nearly 1,000 students, of whom 100 has become a senior chef and a technical backbone of hotels, guesthouses, restaurants and restaurants. I think a chef should contribute to the development of cooking after he becomes famous. He shouldn't regard his cooking as his personal wealth. He should pass on what he knows to those who love his job and industry without reservation, and train more studious students and apprentices with bright future.

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, putting my personal interests behind me and working with feelings.

I think this is an indispensable quality for a qualified chef. What is emotional work? First, you should feel "home" to the enterprise.

Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise cannot do without a team of highly skilled chefs. Similarly, the master also needs the backing of good enterprises. It is the bounden 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 take charge of the enterprise, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will certainly make extraordinary career in an ordinary post.

The second is to have "friends and relatives" friendship with customers. We often say that the customer is God.

To meet the needs of customers, we need to observe carefully, study customer psychology carefully, grasp customer consumption trends, and put customers first. At work, I am full of "friends and relatives" friendship with my customers, and I can regard the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat the younger generation of customers like their own children, and I think the chef will be able to play the highest level when cooking.

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 a 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 must have a high sense of responsibility and a strong sense of professionalism.

We should realize the importance of our 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 unhappiness outside of work to work. In social environment, people's mood is greatly influenced by the outside world. Family conflicts, misunderstanding between friends, illness and other factors may affect people's mood.

At present, China cooking is not a standardized operation. Imagine that a chef's mood is disturbed by unpleasant factors outside of work. How to ensure the quality of dishes? Therefore, chefs should overcome these bad emotions, enhance their psychological endurance, improve their psychological quality and maintain a good attitude.

"Cooking skills, 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 brighter future in his cooking career.