Want to be a good cook, outside the kitchen has to be a good person with three decent views. But into the kitchen, you can not be too decent.
In the restaurant industry, there has always been a gold sign "traditional crafts", as if the traditional side to deep roots.
Follow the tradition is good, but what goes around comes around, tradition does not mean rigid and dogmatic, the wheel of history does not stop, people's tastes change, keep up with the trend is also based on the essence.
This matter reacts in the kitchen, it is necessary for the chef to break the routine, make some new flavors of dishes and discover some unorthodox cooking techniques.
Ha ha, the words are a bit too big, the receipt ~ ~
After I opened the store, often by the store to "inspect" the master scolded, because he often see me with some "side" of the wild way to cook.
For example, I use Sprite marinated beef, fried bean paste with sugar, the old gangster chef wants to slap me with a big slap every time.
Only most of the time, after he scolded me will also eat a big mouthful of my cooking, but also instructed me to add rice to him over and over again, dozens of years old, eat more than I do.
While scolding me for cooking nonsense, I proved by my actions how good my cooking is.
Learning tradition is to strengthen the foundation, integrating innovation is to develop. If the foundation is firmly laid, the development will be fast and will not be in the wrong direction.
This view has long been evidenced by Guo Degang and his Deyunshe.
From this article, write some "unorthodox" cooking skills, from simple to extravagant slowly progressive, this one first write some shallow, we taste the salty.
01 Eggs not beaten
When I was very young, once my sister took me to my grandma's house, at noon grandma gave us siblings celery leaf stuffed dumplings, more than twenty years, I still remember the taste.
Usually, the food at my grandmother's house was light and elegant, but only that time the dumplings were fresh and fragrant and appetizing.
The day she raised two bricks at the mouth of the stove, pulled out a bit of the burning firewood, put on a frying spoon, heated the oil and knocked an egg directly into the pot.
Stir-fried and put into blanched celery leaves, seasoned with just a pinch of salt.
I asked my grandmother to make dumplings with eggs and celery leaves again, but she didn't beat the eggs directly into the pan and stirred the egg mixture before scrambling, so I didn't get the amazing taste of the previous one.
I asked my grandma why she broke the eggs directly into the pot before. Is there some secret recipe?
Grandmother smiled and said kindly, "That time, grandmother is old and slow, the oil in the pan was too hot to stir the eggs, so I just beat them in."
What I thought was an elaborate design by my grandmother was actually just a temporary workaround.
But this incident was kept in my mind, and after learning to cook, I tried a dish using my grandmother's method, and my master ate it and added a bowl of rice.
- Separate the egg whites and yolks and fry them separately, then reshape and cut them into pieces.
- Bitter melon to remove the inner layer clean, blanching with a little salt and sugar, water boiling for a minute to fish out and soak in cool water.
- Use the pan and base oil for omelette, choke with green onion, add bitter melon, salt and pepper to taste, a little soy sauce to increase the thickness of flavor.
- Put a little sugar and let it react with the proteins in the egg white in a Merad reaction.
- Add the chopped egg whites and egg yolks, stir-fry for a few minutes and remove from the pan.
This dish is made with a rich egg flavor and the freshness goes up a level. Of course, the bitter melon can be replaced with other vegetables.
The reason for this is that eggs are rich in flavor and freshness factors, and the flavor comes from the lecithin in the yolk, which is very good, fragrant and has high nutritional value.
There are three sources of freshness.
- The hydrolysis of proteins in egg whites to amino acids provides fresh flavor.
- The Merad reaction of protein and reducing sugar produces freshness.
- The nucleotides in the egg yolk, again, provide the fresh flavor.
Some people may ask, when the egg mixture is stirred well, it won't have these flavors?
It will be there, but it will not be released so completely.
Let's start with an example of basting shredded meat. Many people will use egg whites, which will make the meat more smooth and tender.
The reason is that the proteins in the egg whites, when cooked by heat, form a solid barrier that hinders the loss of water from the shredded meat.
Similarly, the whisked egg whites actively protect the yolk, locking in most of its flavor.
This is why I separate the egg whites from the yolks first and then add them to the pan. If you beat the eggs directly into the pan and fry them, the yolks will be more fully protected by the whites, and for those who are skilled, you won't even let the yolks have access to the fat.
If you don't believe me, try it at home and see if you will be complimented by your family.
02 Fried rice with water
I don't have a menu in my store, people want to eat what I will make if I have the ingredients, but fried rice is hard to be eaten.
It's not that no one ordered it, and because there is basically no rice left in the store, I'm not skilled enough to make fried rice with hot rice.
There was a coincidental opportunity when I saved myself a portion of rice but forgot to eat it. The next day it happened that a regular customer came in the door and crumbled, "I want to eat fried rice with egg so badly, I want to eat fried rice with egg so badly".
I interrupted with a smile and told him he could give him a chance to try my egg fried rice.
I do fried rice is relatively simple, green onions, eggs, rice, no other ingredients.
First, scramble the eggs in the pan, scrambled out of the egg fragrance, and then the onion fragrance, and then the rice, with my unicorn arm a set of pressure, press, poke, turn the rice to get loose.
After stir-frying the rice, add a little salt, white pepper and a dash of soy sauce to taste.
Then continue to stir-fry, allowing the egg, green onion and rice aromas to blend and the seasoning flavors to blend.
According to the state of the rice grains I will add a drop of water, because a long time frying will make the rice grains lose water and become dry and inelastic, a little bit of water will make the rice grains eat quickly and the texture spring back.
Because my store is a fully open kitchen, the whole process is seen by the diners, and when they saw me adding water to the fried rice, someone said, "Boss, you don't know how to make fried rice, do you?"
I didn't reply to him because I was frying rice and the best heat was fleeting, and I left a bit in the pan when it came out and let him try it by the way.
Do fried rice, in fact, rice species and pots are very important, northeastern rice and IH technology rice cooker to do out of the rice, full of grain elasticity. When fried rice grains will lose water, serious will make the rice individual loose, very affect the taste, so adding water to rebound in my opinion is a more important step.
Of course, to add water, add how much water, add water timing, all need to be judged by experience, do more times on it.
The friend who flirted with me took a bite of the fried rice, ran to me resentfully and said, "Save the rice for today, I want to eat egg fried rice tomorrow too!"
03 Use wine instead of water
Wine is really an amazing thing, and I mean just on top of cooking. Because I personally do not drink, so I let myself be in the store, not selling wine and not allowed to drink.
Of course, diners cooked, cheeky will also become thick, drinking this thing repeatedly prohibited ......
Although I don't sell wine, I spend a lot of money on buying it.
In my kitchen, I use about four kinds of wine, beer, sake, yellow wine and flower carving wine.
Beer cost the least, in the stew will be commonly used instead of water, stewed pork with beer, stewed chicken and duck believe that many friends will do.
I have also made beer fish and beer shrimp in and the results were quite good.
- Shrimp in advance with onions and ginger, salt and pepper marinated in advance to remove the fishy bottom taste.
- Mix water and beer, add a piece of ginger a piece of onion, half anise, and boil on high heat.
- Put the shrimp in, observe the state of the shrimp, the process of cooking, the shrimp will bend, when the head and tail parallel quickly fished out, this time the best fire.
In fact, I prefer the sweet taste of shrimp, their own food, a simple salt marinade with onions and ginger to remove the fishy, cooked in a pot, the shrimp meat is very sweet.
Sake or rice wine, low degree, alcohol flavor is not so strong, used to white meat to deodorize, chicken, fish, etc. Such as wine steamed clams, wine stewed baby octopus dishes, with sake is most appropriate.
Yellow wine and flower carving wine, used on red meat, and the whole process. For example, when the ribs are soaking in water to remove fishy, I also add a bit of Hua Diao wine and green onion and ginger, and when blanching.
A lot of Hua Diao wine is used in the stewed hoof in yellow wine, as well as the famous Fujian dish Buddha Jumping Wall.
The most amazing effect of wine is that it can guide the release and entry of flavors, because the molecules are smaller, there is less resistance to travel between the mechanisms of the ingredients, and it has a guiding effect on other flavor factors, which is the principle that cooking with wine is easier to taste.
As for the role of wine to deodorize, several articles were written earlier, so I won't go into details.
Of course, I still have to say, the commercially available wine, try not to let them into our kitchens, to avoid adding to the traffic.
04 White sear first, then season
Many people are confused about seasoning unfamiliar ingredients, especially if they haven't done it before and can't pinpoint the degree of seasoning when they do it for the first time.
If it is shallow, the odor will not be removed, and if it is deep, the odor will be suppressed. The most suitable red line is near the red line in order to remove the odor and stimulate the odor at the same time.
I have a more practical way to do this, white sear first, then season.
I'm going to write a separate article on this technique later, so if you're interested, be patient and wait.
I like to share my cooking insights in words, aiming to improve my cooking skills together with you.
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