As a senior food, and is a professional restaurant management graduate food, and is their own two-handed food, and, especially important, a study of knowledge management of food, I contribute my experience to.
1, the very important premise: love to eat.
And not generally love to eat, not satisfied with home-cooked food kind of love to eat method. So, in order to take care of their stomachs, hands is simply a matter of course, because of the high standard, of course, hands will not be like the average person fried point home cooking, there is bound to be constantly pushing new, full of creative progress needs.
Eating can not be picked, it is best to be the major cuisines of the North and South are willing to eat, Chinese and Western curry all eat.
A wide range of eating, will lay the foundation for good cooking. Otherwise, tasting first on the poor.
2, not only eat, but also know.
Many people eat is to eat something, the lack of research psychology, know, eat one of the way, a vast and profound, such as a single black bean, tofu, tofu milk, the practice of different places, which is inseparable from geography, history, culture, etc., so usually, a real eater, must have cultural roots.
Yuan Mei, Dong Xiaowan, Liang Shiqiu, Wang Zengqi, Shen Hongfei …… these eaters at the same time are deep cultural connotations of people, usually, can not be too poor, too poor to eat a lot of things, poor taste, Tang Lusun old man that is Zhen Fei, Jin Fei’s cousin and nephew, okay? Mr. Liang Shiqiu’s father, Mr. Liang Xianxi, graduated from the Tongwen Museum and worked for the Beijing Police Department, a veritable gourmet. Wang Zengqi’s family was also well-off when he was young. So the premise of eating and knowing is that it is better to have some money.
Eat, not only to know what it is (what ingredients, dishes belonging to, flavor characteristics), but also to know what it is (what practice, history), innovation is good, but can not create, Kung Pao chicken with cashew nuts instead of peanuts, that can not be considered authentic Kung Pao chicken (you can take another name).
Know, is to eat on the basis of understanding the characteristics of various ingredients, and then you can do a good job with. For example, what is the role of various seasonings, the taste of various vegetables, various meat parts, how to cook …… eat more, and naturally understand, understanding is not enough, have to master, memorize the heart, handy, the formation of their own with the mechanism.
The book is a good idea. Suiyuan food list” must be included in the list of books, “Yashie talk about eating”, Tang Lusun’s series, Wang Zengqi, Shen Hongfei’s essays are also to read, these, are not hands-on teaching people to cook, mainly to enhance the taste of eating. In addition to books and articles dedicated to food, in fact, “Dream of the Red Chamber” also has a lot of space to talk about eating, “shadow plum an amnesia” in the description of Dong Xiaowan’s cooking, really make people salivate.
Recipe books are available in many places, Wenyi, Mrs. Be, find a few books to keep on hand for backup. I personally like a book is the “Confucius recipe”, the benefits of this book is the practice, there are stories, the book has a number of places to remember the origin of the dish, such as poetry and ceremony ginkgo, gold hooks hanging silver bars, bamboo shadow sea cucumber, etc., in fact, for cooking are very inspiring.
3, must practice, practice diligently.
Wang Wei said earlier, go to a chef class, which is the best way, if you can not find a reportable class, then self-learning, follow the TV practice is a method, I personally feel really not that complicated. Sometimes you want to make a certain dish, you can’t find good ingredients in the supermarket, can you just settle? Of course is to see what fresh buy what, sometimes is now looking up recipes, do more, naturally skilled. No interest in not doing, how can not grow. Did Wang Zengqi ever learn to be a chef? The actual fact is that you will be able to do it yourself.
I used to be less successful in cooking because I was too resourceful, always thinking of cutting corners, then I was honest, how the book says, how I do, try to copy, and then improve after the skilled.
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