The six technologies that chefs must learn from the industry must be learned for life after mastering

In the eyes of the layman, the chef is a career for cutting vegetables every day. In fact, if you want to be a chef, you need to master a lot of skills: when you just hit the lotus, help the masters to handle the powder, and then get your own kitchen knife after cutting. Cut the spoon, and turn the spoon in the back of the stove, control the heat and seasoning.

These six technologies seem simple, but they all need to practice for a long time and gradually master. Below, Red Kitchen Network will simply share one or two for everyone.

Author: Liang Wenyuan

Edit: Wang Baishi

Title: Photo of Red Kitchen Network

Grinding technology

For the chef, the sword is the sword of the swordsman, which is the weapon of their walking rivers and lakes.

However, when the sharp knife is also blunt, this requires the chef to learn to maintain the knife correctly: regularly grind the knife.

The grinding knife may seem simple, but if a small detail is not well mastered, it will be more effective; if the method of grinding the knife is incorrect, not only the knife is not grinding fast, but it will even shorten the life of the tool. Therefore, when many newcomers enter the industry, grinding knife is also a technology that everyone must learn and understand.

If you want to grind the knife, you must first choose the right knife stone. There are many grinding knife stones. One of the commonly used is natural millstones with fine -ranging and coarse -randoming combination. This kind of grinding stone is mostly used for new swords or gaps; Momas are mostly used for the daily fine grinding of tools.

The method of grinding the knife is also particular. The angle should be about 5 degrees, increase the contact surface between the knife and the grinding stone. When grinding, it should be grinded along the diagonal line of the grinding stone. The grinding stones are damaged.

△ Picture source: Photo.com

When grinding the knife, it is necessary to pay attention to the same way. It should be pushed lightly. When pushing forward, the strength should be small, the speed is slow, and the intensity should be sufficient and fast when pulling. This can avoid damage to the blade.

The posture of grinding knife is also worth mentioning. Bow should be used to move the body's focus forward, so that the knife is more laborious and effective.

Here, Red Kitchen Network also share a tip of a teacher's grinding knife for your reference:

Before grinding the knife, soak the knife stones in water for 10 minutes to fully suck water; there is a tool that can be soaked in salt water for 10 minutes before grinding, or add salt water when the knife is grinded, because salt can activate it to activate Steel makes the tool more sharp.

Knife skills

With the weapon, the effort on hand is in place. Mastering the basic knife skills is also the skill of novice chefs. Whether you make a cutting board roast or to advance to the stir -fry, the chef must master the knife skills first. There are many dishes in Chinese food, and different dishes of different ingredients have different matching methods. This requires chefs to understand that they use different knife skills according to different raw materials.

The chef's knife skills are probably divided into six major knife methods of cutting, slices, chopping, splitting, shooting, and 剞, but each knife method is subdivided into different knife methods, such as the cutting of the knife Cut the knife, cut the knife, cut, double fly, single fly, etc. To master the chefs, it must be trained for a long time.

Many kitchen novice or cooking schools will require learning to cut radish and pumpkin, just to let the newcomers master the knife skills as soon as possible and understand the characteristics of various ingredients.

Swords are not only a manifestation of the craftsmanship and skills of the chef, but also an important manifestation of the chef's understanding of raw materials. Only when the chef has fully mastered the knife, can the kitchen go further.

Although the chef may not know too much sword skills, it may wish to start with the most commonly cut materials.

△ Picture source: Red Kitchen Network Photo

Below, Red Kitchen Network also shared the method of changing the knife of the three commonly used small materials of onion ginger and garlic.

The master said that the first step of cutting onion is to separate the green onion and green onion. There are generally two types of cuts onion, one is a section of 2-3 cm, and the other is cut onion. At the beginning, you can use a straight knife to cut it, and then push the knife method after mastering it. There are many common usage of green onion green, which can be cut onion, shallots, and shredded onion.

Ginger's cutting method is more, because the shapes are different. Before cutting, repair the growth block, and the corners can be kept. Ginger's cutting method is sliced, and then cut the ginger slices as needed, and then cut the ginger or cut.

The treatment of garlic is relatively simple. You can cut garlic slices, garlic or garlic.

Mastering the knife is a long -term process. When the chef just entered the industry, he could ask the masters more and practice the knife.

Pluffing technology on the slurry

Plugging powder on the slurry is also a basic technology that a chef must master, and one of the jobs for the lotus.

Whether it is on the slurry, hanging paste, or shooting powder, it is to "dress" the raw materials, keep the nutrients of the ingredients, and lock the moisture and taste of the raw materials to achieve the crispy or smooth effect. In the back kitchen and making most dishes, these three paste treatment methods are inseparable. Therefore, the technique of moisturizing the paste is also the basic skill that every chef must master.

Although starch is used on the slurry, hanging paste, and powder, the three are also different.

△ Picture source: Red Kitchen Network Photo

Generally speaking, the upper slurry is just a thin layer of powder on the surface of the raw material to prevent the ingredients itself from leakage to ensure that the finished product is smooth and tender.

Hanging paste is the full wrap raw material of the powder paste. Most of them are used for frying, slipping, cooking, fried, and paste. They depend on the specific dishes, so that the surface of the raw material can be crispy or crispy, the inside is tender, and the fragrant mouth effect.

It is relatively simple to shoot the powder. Dry powder is adhered to the surface of the raw material to play a layer of thin clothes.

In general, the slurry is mostly used for stir -fry, cooking, and cooking, so that the adult dishes are smooth and tender, but they will not eat thick powder slurry; hanging paste is to add a layer of obvious wet paste to the surface of the raw material, according to different differences according to different differences. Frying out of crispy or crispy coats, compared with the tender and juicy raw materials inside; compared with the tender and juicy raw materials; compared with the noodle and juicy raw material; compared with the powder, the powder is taken, and the surface of the raw material is sealed to avoid the burnt. For making frying and fried. Different cooking needs need to be used in different ways. It seems simple to hang the paste to hang paste, but it also contains rich cooking knowledge.

Turnover technology

In addition to knife skills, turning the pot is also a must -have technology for chefs. The quality of a dish, although it is related to the preparatory processing, etc., but has the most relationship with the last stir -fry.

Following the different requirements of the dishes, different techniques are used to use different techniques to combine the ingredients with frying spoons and shake the pan to be skilled, accurate, timely, and just right, so that the dishes are heated and mature, tasteful, colorful, sanctuary, and shape. Wait a technology that meets quality requirements.

In general, turning the pot is a key step to determine the final production results. For novice chefs, cooking on the back kitchen not only proves that his basic skills and other basic skills are well mastered, but also prove that his skills over the pot can be competent. This is important for chefs. One step.

△ Picture source: Red Kitchen Network Photo

Generally speaking, the most commonly used pot (also known as a spoon) is Xiao and Big Turn.

Xiao over turning is the most common method of turning the pot. Each time there is only some ingredients over the pan, it is flipped 180 ° in the wok. Some of the ingredients that are rolled up are overlapped with another part of the ingredients in the wok. The connected operation makes the ingredients in the wok evenly heated, the seasoning tastes, and the juice and syrup are evenly wrapped. The key to the small turn is to use the ingenuity of the wrist, which is suitable for dishes that are small, short heating time, and dispersing mature mature, such as Gongbao chicken, stir -fried shredded pork.

The big flip is pulled, sent, raised, turned, and connected by shaking the pot with frying spoons. It uses inertia to turn the raw materials in the pot 180 ° at one time, which means that the raw material can achieve the effect of "bottoming into the sky" through large flip. The flip is large and is called a big flip. Large spoons are generally used for cooking methods such as frying and stepping. It is suitable for making plastic surrounding raw materials and beautiful dishes, such as crab yellow steak winter melon.

In addition, the technology of turning the pot also includes technologies such as shaking, hanging, and turning over.

You can exercise different methods of turning the pot according to factors such as different raw shapes, different methods of raw material, different heat requirements, different heat requirements, different shapes of the finished product, and different degrees of movement.

Fire technology

Chinese food has high requirements for the fire, and it is not enough to taste when it is overnight. The ultimate purpose of the turning spoon mentioned above is to adjust the heating site and heating degree of raw materials to achieve the purpose of uniform heating.

The grasp of the fire is very tested with the experience of the chef. At what stage of the dishes, when will the fire be adjusted, when will the fire be applied, and when will the fire be left. The more experience, the easier it can control the firepower.

If you want to master such a proficiency in the heat, not only need to learn the experience of the master, but also have to carefully experience themselves in daily practice and work.

Generally speaking, the fire of the kitchen is divided into fire, medium fire, slow fire, and micro fire. Fire fire is generally used for dishes such as explosion, stir -fry, and shabu. Cooking requires fast dishes to ensure the crispy and tender taste of the ingredients. Most of the medium fire is used for fried dishes. If it is too fast, it is easy to be burnt. Most of the slow fire is used for cooking, simmering, stewing, cooking, etc. It takes a long time to cook for a long time. Time will make the raw materials fully taste. The raw materials are cooked and tasteless.

△ Picture source: Red Kitchen Network Photo

The chef who has just entered the industry must figure out the relationship between the fire and the raw materials, and control the heat by carefully observing the changes in the ingredients.

The types of raw materials are different, and the heat must be adjusted. Soft, tender and crispy raw materials are mostly made of high speed, old, hard, and tough raw materials are cooked with low heat for a long time.

The size of the same raw material is different, and the heat is different. If the raw materials are cut, diced, or have passed the prefabrication of oil and water, the cooking time should be shortened, and it needs to be fry quickly; lower.

In addition, the number of raw materials also determines the adjustment of the heat. The less the quantity, the relatively weakened the firepower, and the time is shortened.

Flavoring technology

In addition to the fire, seasoning is the last step to determine the taste of the dish. When will the seasonings and how much seasoning are? Different dishes have different requirements. This is also the technology that the entrance chef must master.

Different dishes, different ingredients, and different cooking time have different seasonings. You can divide the seasoning technology into pre -cooking, seasoning, and heat after cooking.

△ Picture source: Red Kitchen Network Photo

The main function of seasoning before cooking is to give the raw material the bottom taste and remove the fishy odor that comes with specific raw materials, that is, pickled after marinating.

Seasoning in cooking is seasoning during production, adding salty or sweet, sour or spicy, or fragrant or fresh seasonings, and stir -fry or simmer to make the raw material hang out or taste.

In order to control the cooking time to avoid excessive cooked raw materials, some stir -fried dishes need to be put in the clicular pocket in advance, also known as "juice" in order to add it at one time when cooking.

In the final stage of cooking, sometimes it is necessary to cook soy sauce, vinegar, and cooking wine on the pot.

After heating, seasoning is also called auxiliary seasoning, which can increase the specific taste of dishes.Although some dishes are seasoned in the first and second stages, they have not met the required requirements in terms of color, aroma, and taste. Therefore, it is necessary to finalize the taste after heating.

Only when you have the right seasoning, the dishes you make are really full of color and fragrance.

△ Picture source: Red Kitchen Network Photo

Conclusion

Many teachers say that the chefs must have the basic skills as soon as they enter the industry, which is basically inseparable from the above six technologies.

These six technologies seem to be difficult to get started, but each has its own difficulties and requirements. All of them are proficient in need to work hard.Once you fully master these basic skills, it is easy to integrate, and it is more handy about developing dishes and cooking various types of dishes.The chef also has a greater confidence to pursue higher positions and culinary realms.

Dear chefs, what do you think is the basic technology that you need to master?Welcome to comment on the message area to tell us.

- END -