Kitchen Anecdotes in Prose

First of all, I'd like to tell you a couple of short stories that happened during my schooling.

I believe that many people in elementary school wrote about life "first" proposition essay, content is not limited, can be free to play, before the elementary school curriculum is not too tight, we have a lot of extracurricular time, so a lot of students are about the composition of the fun. My "first" proposition essay was "the first time I cut a tomato", and although I got a high score and was recommended by my teacher to participate in the municipal essay competition, and even won a place, the result is still a touch of sadness, because the same award-winning essay, my work was not selected to be displayed in the city's annual competition, which was held in the city's capital. But the result was still with a tinge of sadness, because the same award-winning composition, my work was not selected to be read aloud in the class. At that time, the children understood that the teacher was biased in favor of the student who was selected. At the time, I was devastated, but it didn't quench my little flame of love for cooking, and it even backfired. When I grew up and thought about it again, I realized that the teacher was trying to promote a typical content worthy of learning, although the youngest will do housework is very much to make the teacher feel praised, but my article is about "playing with knives", if other children follow suit in the event of an accident, it would not be good to do.

Preparing for the college entrance examination, although into the junior high school focus class, but has been in the middle of the stream stage, the results are not very stable up and down. When it comes time to fill out the volunteer, but also in the volunteer form to write down their own interests, I wrote "cooking". I was not favored by my homeroom teacher, who thought it would be difficult for me to go to a major high school, and when he saw that I had written down such a ridiculous hobby, he even said mockingly, "You can fill in a cooking vocational school! What's wrong with a kid who loves to stir-fry, can't it be developed into a hobby, and hobbies and academics are two different things. The final scoffer has become the most ridiculous person, all the way to the black horse into the city's key high school, I just want to take action to tell the teacher, love cooking children can also be excellent.

Although the plot of the story is a bit bloody, but the kitchen in me, is the existence of the Holy Land in general. It's the place where foodies go, where food is sublimated, and where food is created.

At the age when other kids were playing with mud, I fell in love with pots and pans. In my opinion, this is a much more realistic way to run a house, where you can not only operate on your own, but also really taste the results of your hands. Although there is no lack of cutting vegetables cut hands, frying vegetables burnt pan, cooking rice such as failure experience, is so the more courageous, more in the failure to gain experience, and gradually grow into a young veteran chef. Of course, such a premise is that there are enlightened parents, to give children hands-on exercise opportunities, and from the side of the guidance and assistance.

Learn the basics of a handyman's job.

Just like the back of the kitchen in a big hotel, all the head chefs start from the handyman, and step by step, they solidify their basic cooking skills, so as to deserve the white hat. In my home kitchen is also the same, the master led into the door, practice depends on the individual. Stir frying before the process is the preparation of vegetables, including the selection, cleaning, cutting and matching a few small links. The first thing you need to do is to get your hands on some of the most popular products in the world, and you'll be able to do that in a very short time.

Selection depends on the object, selected into what shape depends on what style of dishes. For example, sweet and sour chili, you need to cut open the chili buckle seeds, and chili stuffed meat, because the need to keep the inner space of the chili intact, so you can choose to press the pepper to remove the seeds of the method; braised prawns, only need to cut the shrimp feet can be cut, and shrimp fried with the diced, you need to remove the shell to remove shrimp thread.

Cleaning link, vegetables basically to wash three times, in order to avoid pesticide residues also need to use salt water soak for a while. Mushrooms, fungus, scallop and other dry goods using warm water to soak, and then wash with water. For meat cleaning is more delicate, because the family will often reserve some frozen meat, the worst way to thaw is to soak in hot water, it is best to be placed in the freezer from the freezer one night in advance to do the initial thawing, and then the next day to the second thawing at room temperature, completely thawed and then cleaned. Animal offal cleaning process takes a little time, large intestine and small intestine first rinse with water, remove the edge of the oil flower, and then put in a basin, salt rub to fishy, the main thing is to turn over the intestines, turn over the intestines should be jerked off the mucus, and then salt rub, and finally rinsed with water and use the vinegar to scratch the second to fishy. Poultry offal is the same, need to turn the intestine, salt rub, gizzard need to incise the membrane and then clean.

Cutting and matching is the most technical aspects of the handyman period, is still based on the style of dishes to choose the processing method, such as cutting silk, slices, dices, strips, segments, etc., the more test of the basic skills of knife. Straight knife method, suitable for meat and common vegetables; flat knife method, suitable for fish and mushrooms; oblique knife method, suitable for radish and lettuce. A chef's knife is like a warrior's gun on the battlefield. Only by practicing and groping can you find your own sense of knife, which, simply put, is the unity of man and knife. The cut ingredients are put into the dish to be fried. To add, the band-aid is also the link spare.

In addition to the former preparation process, the work content also includes the latter packing and organizing process. Pots and pans, knives and utensils, such as detergents wash and return to the place, but also need to be cleaned on the table and the stove and the wall, a good kitchen environment is more able to have a good meal, the daily maintenance of cooking utensils is also the creation of the basic security of food.

The kitchen is a great place to shop for food and drink.

When the holidays come around, it's time to take control of your household finances.

Staple foods include rice, noodles, flour and grains. Rice is the standard, but late rice has a better taste than early rice because of its long growing period. Noodles can be boiled or mixed with cold water for a change of flavor from time to time. Flour to prepare, some dumplings, cakes on weekends. Five grain porridge, health and beauty, nourishing Yin and lungs, spleen and stomach.

The main ingredient is the key to a good meal, but the ingredients should not be ignored. Ingredients in the cabinet must be cooking oil, salt, sugar, rice vinegar, soy sauce, oil, sesame oil, pepper, cornstarch, chili sauce, ginger, star anise, pepper and so on. If there is any reduction, make up the shortage in time.

Staple foods and ingredients need to be stocked up, and it is better to buy the ingredients now, as they are fresh and can add more points to the dishes. If you're shopping for groceries, you'll need a shopping bag or basket, and if you can, a simple mini-scales, as there's no shortage of unscrupulous vendors in the grocery stores. It's best to buy food in the morning, when the colors are fresher and more tender. Buy meat first and then buy vegetarian, so that the heavy things under the light things on the top of the shopping bag more stable. Separate the raw vegetables from the cooked ones to avoid food contamination. Although the food court things are spending a small amount of money, can also be carefully calculated, and even comparison shopping, money is from these life in the little by little to save down. Especially like some merchants, he can remember the preferences of regular customers, and can immediately calculate the cost, and sometimes will give the old customers to remove the zero, which is the way of business, greatly increasing the customer turnover rate.

Rookie chef interns try their hand.

After working as a handyman and buyer for two or three years, I finally got to try my hand at cooking with the tacit approval of my chef mom. Of course, as an intern chef, the mood is very excited and a little scared. I was excited because I could finally take the helm after so many years of working as a cook, but I was afraid that the cooking methods I had been observing and summarizing would not be right or the taste would not be appropriate. With this apprehensive mood began the third stage of learning.

First of all, it is to understand the basic cooking techniques, including stir-frying, cooking, deep-frying, stir-frying, pan-frying, exploding, steaming, burning, boiling, simmering, stewing, braising, marinating, mixing, brining, etc. Different ingredients are used in different ways, so it is important to know how to use them in different ways. Different ingredients using different cooking techniques can produce different sparks and make different flavors of dishes.

Secondly, it is to master the performance of various types of pots, frying pan cost-effective, basically can carry out a full set of cooking methods; non-stick frying pan can be fried, cooking, deep frying, stir frying, frying, bursting, but it should be noted that, in order to protect the coating, you can not use iron spatula is best to use the wooden; casserole can be steamed, burned, boiled, simmered, stewed, stewed over a small fire slowly more flavor; stainless steel cooking pots can be steamed, burned and boiled; high-pressure cooker can be steamed, Burning, boiling, stewing, stewing, and casserole is different, pressure cooker because of high temperature and high pressure function, can shorten the cooking time, in contrast, casserole cooking food flavor is slightly better.

Just started responsible for the small dishes part, fried greens, tomatoes, scrambled eggs, fried eggs, fresh mushroom broth, cold cucumber and so on. They are all dishes that are easy to operate and don't take too much time. Chef mom is still responsible for the big dishes, but I have not been idle, aside with a small notebook to record the cooking of the big dishes. The whole process, materials, steps, time, when to add ingredients, how to observe whether it can be out of the pot and so on.

Formally upgraded to be alone.

The success of the work, in the promotion of junior high school, the rookie finally upgraded to become a can be the sole face of the Chinese chef. Basically all the operations can be done by one person alone, purchasing raw materials, pre-cutting and matching, cooking at the helm, and cleaning at the end. In addition to the previous home-cooked small dishes, more mastered a few time-consuming and labor-intensive big dishes, to prepare a table of small family gatherings of meals in no time.

After mastering the full set of procedures, more y understand the elders of the family is not easy, and have to take into account the work and take into account the food, clothing, housing and transportation, in the rebellious period of the era of speed into a small adult. When I arrived home from school, I would cook the rice first, and if there were vegetables in the refrigerator, I would cut them first. To the weekend or summer vacation, basically all inclusive, parents eat ready-made, completely hands-free, as long as responsible for tasting and commenting on the flavor is good praise, taste almost next time to improve.

Continuous learning and bold innovation.

There are teachers everywhere in life, a person is stuck in a rut can not get progress, only in the continuous learning, and external exchanges, and accumulate experience in the self-improvement. The same applies to cooking. I am lucky to have a chef who can never be surpassed. Family and friends are my mentor, in the kitchen table is to learn a lot of special dishes. Down the restaurant, always love to sneak into the "no one is allowed to enter" the kitchen to turn around, the most favorite kind of transparent can be a clear view of the kitchen, the chef as if no one else immersed in their own creative space, as if in his time, the other are still life only he is the only dynamic, where it is just cooking, that is art.

"Tongue on the Chinese" popular nationwide, I chased to watch no less than ten times. Not only because of the magnetic narration of Mr. Li Lihong, and the theme of the fusion of just the right soundtrack, but also because the documentary combined with the story of the special ingredients of the small family around to show everyone the Chinese food culture. In the process of people's daily life of planting, harvesting, preserving and cooking food, the special emotions and meanings carried therein are preserved and passed on. It also encourages us to go further and further on the road of cooking.

After graduating from college, in order to strengthen the learning of nutrition and dietary knowledge, enrolled in the dietitian. Including the body's required nutrients, food nutritional value calculation, recipe design, nutritional management of special populations. In today's chronic and affluent diseases rampant, diet is a very important health barrier, it is not easy to develop good habits, but it is easier to self-operate than hospitalization. I am responsible for my own health and the health of my family.

Developing a hobby into a lifelong career is not an easy task, and it requires a long period of practice, including the test of will and the enhancement of skills, because hobbies are impulsive and can be given up at any time, while a career is based on the need to build a foundation for which to strive.