Culinary process reform and innovation must focus on what

Reform and innovation of the culinary process must focus on the development and use of raw materials, spices and new grouping, cooking process improvement and reference. Specifically as follows:

One, the development and utilization of raw materials

Different geographic, climatic conditions, so that the characteristics of raw materials are different, which laid the material foundation for the production and innovation of dishes. A kind of animal and plant raw materials, can be made into a variety of dishes, the same kind of raw materials can also be made according to different parts of different dishes.

It is precisely because of the multi-purpose use of one thing that the emergence of a particular raw material based on the whole feast. The key to multi-purpose, is to be good at using and clever use of cooking materials, that is, to have a sense of innovation in the use of raw materials.

Second, the grouping of seasonings and new

The formation of the flavor of the dishes, first of all, with a wealth of seasonings. Smart chef is the food flavoring division. There are many types of food flavors, the key lies in how to match. Therefore, the chef must master a variety of seasonings related knowledge, and good grasp of the five flavors of moderation and harmony, in order to create a delicious and delicious dishes.

If the original dishes in the flavor and seasoning changes in the depth of thought, replace individual flavors, or change the flavor, will produce a distinctive style of dishes.

As long as we dare to change, boldly envision, can produce new, strange, special flavor characteristics of the dishes. In addition, the composite, large-scale, high-grade condiments is also an inevitable trend in the development of condiments, which will also become one of the sources of chef dish innovation.

Three, cooking process improvement and reference

Doing different local cuisines, in the cooking process must have different personality characteristics, today's chef, has not only to meet the achievements of a particular cuisine on the cooking, but constantly absorbing and learning from other cuisines and even some of the practices of the Western cuisine, the traditional cooking methods for the present day, will be the Western process of Western for the use of.

Make some new culinary techniques continue to emerge. Cooking workers in the production of dishes, but also began to introduce more and more of the Western culinary methods, the development of new dishes in the combination of Chinese and Western.