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It is very important for chefs to choose their own cuisine. You always have to choose Chinese food, western food, western food, hot food, cold food and so on. It is impossible to learn all these kinds at once. After being clear, the future employment direction will be more clear.

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Give priority to practice

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It is especially important for a chef not to practice novices for three days. No matter which position the chef is, the level depends on his strength, and the level of cooking can represent the professional level. It is absolutely essential to practice more. Diligence can make up for the deficiency. In the process of practice, you should also learn from experience, find a suitable work strategy and apply it.

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Attention to detail.

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Different chefs may have different tastes for the same menu. Sometimes it may just be a small gap in the time when the seasoning is put blindly. If you want to be better, you can't let go of these contents. From preparing ingredients to serving finished products, every step can not be ignored, and caution is also needed in the cooking process, which is responsible for the chef's work and the diners.

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increase knowledge

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In addition to practice, don't forget to continue your studies and learn some knowledge related to the catering industry, which will definitely add a lot of color to your career. More study and training can help you understand the market and increase the inspiration of food research and development.

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Focus on innovation

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Innovative dishes are a topic that chefs are very concerned about. If you want to stand out, in addition to mastering traditional classic dishes, original and innovative dishes can also give you a lot of points. At first, we can start with the selection and application of ingredients, the change of taste, the research and development of seasonings, and then deepen innovation step by step. First, blanching skills.

Speaking of blanching, this is a prelude to formal cooking and a very crucial step. Generally speaking, blanching is mainly divided into meat blanching and vegetable blanching.

Vegetable blanching: The main purpose of vegetable blanching is to remove harmful substances such as oxalic acid, nitrate and nitrite from some vegetables, such as spinach containing oxalic acid; Toona sinensis contains nitrate. In addition, for some hard bean vegetables, blanching is to save cooking time and taste quickly, such as green beans, cowpeas, cauliflower and so on. There are also some vegetables that are blanched to make the dishes brighter after cooking, such as Chinese cabbage, water spinach and other fresh green leafy vegetables.

The blanching time of vegetables should be divided according to the hardness of texture. It takes about 1 minute for beans and 30 seconds for leafy vegetables. At the same time, when blanching vegetables, it is best to add a proper amount of salt and a few drops of cooking oil, which will help improve the color of vegetables.

Meat blanching: The main purpose of meat blanching is to remove the fishy smell, strange smell and some impurities on the surface of meat ingredients. Such as common chicken, cattle, sheep, pork and so on. The drowning time is generally about 2 minutes; The added fishy materials are generally cooking wine and ginger slices; It is worth noting that it is necessary to put the pot in cold water, continuously remove the floating foam in the water halfway, and then clean it with warm water.

Second, cooking.

Oil technology: generally, it is better to fry vegetarian dishes with animal oil, such as common lard, so that the fried taste is more fragrant. It is best to use vegetable oil to stir-fry meat dishes, so that the fried dishes are more delicious.

Skills of non-stick cooking: non-stick cooking is the most annoying thing for many people in cooking. First, it affects the shape and color of dishes, and second, it affects the mood of cooking. The fried food is neither good-looking nor delicious. Sticking to the pot is common in lean meat, fish, tofu and other ingredients rich in protein.

The common method to slow down the sticking of ingredients to the pot is often called "hot pot cooling oil". That is to say, before cooking, you should heat the empty pot until smoke comes out from the surface of the pot, then add the cool oil-lubricated pot to make the cooking oil stick around the surface of the pot, and finally pour out the hot oil in the pot, and then add the cool oil. When heated to 60%, you can add ingredients for cooking and frying. This method can effectively avoid the phenomenon of fried tea sticking to the pot.

Specific cooking skills: stir-fry vegetarian dishes with strong fire, try to reduce the stay time of vegetarian dishes in the pot and stir-fry quickly to avoid excessive moisture precipitation and yellow and black color. Adding a little more oil when frying meat has two advantages. One is that it is not easy to stick to the pot, and the other is that the fried meat is fresh and tender. In addition, raw flour or egg white should be added when pickling lean meat ingredients, so that the fried meat is also very tender.

Third, the skills of fried food are crisp outside and tender inside.

When many people are cooking, the fried dishes are often dark in color and hard but not crisp in taste. This is not mastering skills.

The dishes you want to fry have the effect of crispy outside and tender inside. Generally, you can pay attention to two tips. First, pay attention to the choice of flour. Pay attention to the selection of corn starch and sweet potato starch. These two kinds of starch are very suitable for thickening fried ingredients, and they are fluffy and crisp when fried.

Second, don't forget the key step of bombing again. The purpose of re-frying is to make the fried food more crisp, and at the same time it will not become soft after cooling. Many people ignore or forget this step. Generally speaking, it is difficult for fried food to achieve the effect of crispy outside and tender inside at one time, and it will not soften after cooling.

At the same time, complex operations are also very skillful. First, once frying, as long as the ingredients are basically shaped and golden in color, even if it is completed, then you can take out the ingredients and control frying again. When re-frying, turn to a big fire, and the oil temperature should be heated to 80%. After the oil surface is smoky, the ingredients should be put in and quickly fried for about 20 seconds to end the frying process.

The food fried according to the above method will not be too bad.

Fourth, the skill of stewing soup.

Nowadays, when people eat, drinking soup has become a standard. If there is no soup on the table, they always feel that something is missing and incomplete. But if you want to make a good soup, you also need skills.

Stewed soup with meat ingredients: blanch the ingredients before cooking; After the fire boils, simmer slowly, and casserole is the best.

Stewed fish: Before stewing fish, don't forget to fry the surface of the fish in oil until it is golden, then add water to boil it with high fire, and then stew it with low fire, so that the stewed fish soup will be thick and white, with rich aroma and delicious taste.

Seasoning for stews: Generally speaking, stews pursue the original flavor, so the seasoning is very simple, just add ginger and salt, and no other rich flavor seasoning is needed. If you like coriander or chopped green onion, you can sprinkle some coriander and chopped green onion to decorate it.

Fifth, the skills of meat stuffing dishes are smooth and tender.

Now, more and more people like to eat jiaozi, steamed stuffed bun and wonton. The key point of this kind of dish lies in the preparation of stuffing. The meat stuffing made by many people tastes hard, greasy and fishy, and it tastes terrible. This is caused by not mastering the skills when preparing meat stuffing.