What does the kitchen barbecue mean?

Question 1: What's the barbecue in the kitchen for? Light a candle for fear of choking on fried tea.

Question 2: What does the kitchen helper mean? The word "bang" is pronounced as "miscellaneous" and is a Cantonese dialect. According to the nature of work, Chinese kitchens can be divided into seven types: stove, chopping board, serving, barbecue, dim sum, lotus flower and water table. Call "Bangshang Shi" as a partner and help him with your hands.

Question 3: What does "what" in the kitchen mean? The word "what" sounds like "miscellaneous". In Guangdong dialect, it is one of the seven types of Chinese kitchens (stove, chopping board, stir-frying, barbecue, snacks, lotus flowers and water table). Except Fujian and Guangdong, other places call it "steamer" or "cage pot".

Daily work is divided into three categories. First, dry goods are on the rise, such as abalone, shark's fin belly, China wood frog and dried mushrooms of various colors. Second, stew, where the old fire soup and nourishing stew are cooked by it. Third, braised steamed buttons, such as taro braised pork, duck braised with vegetable gall, Xiang Lian and steamed meat, all belong to them.

Question 4: Is it better to learn to cook or barbecue in the kitchen? Of course, learning to cook is also good. This is more popular and more promising.

Question 5: The kitchen audit standard of roasted meat fast food restaurants is one of the hottest industries in recent years, because:

1. Convenient, fast, clean and hygienic, and well received by consumers.

2. Less investment, big return and quick results.

3. Low risk, which is the ideal goal of many small entrepreneurs.

Do you know what determines the success of a roasted meat fast food restaurant?

In recent years, due to the poor hygienic conditions of most general fast food, materials that do not meet the hygienic standards are selected in the production process. If you use high-end fast food, it will take a long time to use it well. Silence is the main reason for the rise of cooked food fast food. Just like this, many entrepreneurs want to share a piece of this industry. But some entrepreneurs will encounter certain problems. For example, since I started barbecue training, I met eight students who had been trained in barbecue in other places, but they failed to open a shop later. Later, he came to study with us. Because they have tried and failed, they have higher requirements for quality. They are all learned through investigation. We also understand their psychology, but we find that there are many problems in their learning and production process.

Yi Chan. They barely know the key points of barbecue, but they just made a picture. (Now I can only score about 40 points)

Second, the taste of the products they produce is difficult for customers to accept. Basically, it would be much better to find a barbecue stall outside. (This may be because the formulas given to them by these training institutions have been preserved, or the technology of some training institutions can only reach this level. )

Third, their site selection has not been thoroughly investigated and counted, and these training institutions have not analyzed and explained it.

Why did they choose Calcareum as a training institution? The reason is that they chose the advertisement because they saw that it was well done, looked professional and had a convenient geographical location. Basically, they don't consider that the quality of barbecue and the quality of study are the most important. There are many training institutions that use the word practical operation. Basically, they are all internship operations, but have you considered the number of internship operations? This is crucial. These eight students all come from different training centers. But they said almost the same thing. Their so-called internship operation is to do it only once for each variety, and you will graduate after completing all the varieties. If you stay and study, you have to pay for the materials yourself. If you don't pay, you have to watch. Actually, this is a very simple truth. Most training institutions have no shops. The products produced cannot be exported. If students repeat their studies every day, they will lose money. Some of them have shops, but in the form of restaurants, the signboard is roasted meat fast food restaurants, but 90% of the things they sell are not roasted meat products, but some fried dishes and snacks. This only depends on the scale of decoration and advertising to attract new students. There are also some training centers that have few students since they opened, and these should not be considered. The most important thing is to pay attention to the quality of products, which is the best policy.

Everyone should know that the barbecue technique is a traditional craft, and practice makes perfect, not an equation, but it can be done better by practicing many skills. Because we repeat training every day, we will find that students made mistakes in that link during practice, so as to help them correct them. The more times you practice, the more problems you will encounter in the production process. Only in this way can each student find the problem, avoid repeated cutting, avoid detours and make the technology more stable.

In fact, the success of opening a roasted meat fast food restaurant depends on market research, site selection, product quality, local consumption power, commodity purchase price, etc., all of which should be carefully calculated. Only in this way can the success rate be pushed to the highest.

Question 6: What does "barbecued pork" mean? Barbecued pork is a special meat product in Guangdong, which is mostly red and slightly sweet. Is to hang the salted lean pork on a special fork and barbecue it in the stove. Good barbecued pork should be tender and juicy, bright in color and rich in flavor. Among them, fat meat and lean meat have the best balance, which is called "half fat and half thin". Other dishes made with barbecued pork include

Barbecued pork is one of the best flavors in Guangdong and occupies an extremely important position.

Guangzhou's barbecued pork has a wide range of uses, such as barbecued pork rice, Yangzhou fried rice, Bazhen soup noodles, fried meat with slippery eggs and so on. In addition to eating in the teahouse, ordinary families will also patronize the barbecued pork stall to buy 10 yuan's 8 yuan barbecued pork to add M dishes to their homes, which is called "chopping materials" in Guangzhou.

For people in the industry, there are two kinds of barbecued pork, namely "low cabinet" barbecued pork and kitchen barbecued pork. Because of different uses, the taste is of course different. Kitchen barbecued pork buns are divided into kitchens and snacks, and snacks are generally used for barbecued pork buns and crispy pork buns. I remember when I first entered the business, most of the dim sum barbecued pork was cooked in one pot and the juice was drained. In retrospect, the taste is still very good. Later, it was changed to barbecued pork and cut into pieces. H the cooked edges can be used for spare.

Speaking of "low cabinet" barbecued pork, we are very particular about the selection of materials. There must be a "willow gun", that is, the pork chop behind the pig's spine, so that it will be tender and juicy and the meat will be delicious. The barbecued pork must be "both fat and thin", which means it will be the top grade. In order to attract more customers, the present master has racked his brains on the taste of barbecued pork, and created a unique "crispy barbecued pork", which has all the advantages of the former, and when enjoyed, the barbecued pork is crispy outside and juicy inside, which exceeds all the advantages of the previous barbecued pork. In recent years, it has been very popular in major restaurants and hotels in Guangzhou. The barbecued pork master developed "black pepper roasted pig neck".

The practice of barbecued pork:

Specific practices are as follows:

1) In a large fresh-keeping box, add minced garlic, sugar, yellow wine and a little water into the barbecued pork sauce.

2) Wash the barbecued pork slightly, absorb the surface moisture with kitchen paper, cut it into thick strips, put it into 1), mix well and marinate it, cover it and put it in the refrigerator for 3 days.

3) Take out the two shelves in the middle of the oven, bend the paper clip into a hook shape, hang the braised pork, hang it on the oven, put a big baking tray with water under it and drop the barbecue juice.

Bake at 325F for 30 minutes, turn on the oven, brush bacon juice on the barbecued pork and turn to high heat. Don't burn it at this time, about 5 or 6 minutes is almost enough.

In the past, when there was no oven, I used to barbecue with a fork, hence the name.

Ingredients: pork tenderloin

Ingredients: Lee Kum Kee barbecued pork sauce

Exercise:

1. Take a non-stick pan, add tenderloin and 1/4 bottles of barbecued pork sauce, castrate for two hours, turn the meat every half hour, and be careful not to add water.

2. Add a small amount of water directly into the non-stick pot for curing meat, and bring it to a boil. Keep stirring during the process, turn the meat over, add water when the juice is almost dry, and pour out a little when the juice is sticky for three times. Then, the juice is completely dry and the meat surface is slightly paste, so you can go out of the pot.

3. Cool the meat thoroughly, slice and plate it, and pour in the remaining marinade.

Guangdong-style grilled pork

1。 Cut the meat I bought into pieces. It's better to marinate the smaller meat than mine.

2。 Find a big bowl of bacon, add onion, ginger powder, garlic powder or minced garlic, a few spoonfuls of honey (if there is no sugar), soy sauce, salt, red food pigment, and some oyster sauce and spiced powder. To ensure the taste, I also put some barbecued pork sauce (because I don't have much experience, I'm afraid it doesn't look like it), and then blended it with cooking wine or low-alcohol wine. It is best to put enough sweet meat, garlic and soy sauce in these seasonings, and I think the salt should be enough but not too salty, so that the taste will be more uniform after a few days of pickling, and the food will gradually become red.

3。 Cover and marinate in the refrigerator for two or three days.

4。 Before eating, roast the meat and put it on a baking tray. There is an iron rack inside, so that the juice will flow down. I used 180 degrees and baked it for 40 minutes. After adding the meat, stir the juice, a few spoonfuls of honey, ... >>

Question 7: Is there any substantial difference between barbecue and cold dishes? To be precise, there is a difference. Barbecue includes roast goose, pigeon, suckling pig, barbecued pork and some braised dishes. Generally, it is marinated in secret sauce for a period of time and then baked in the furnace, such as roast goose, crispy suckling pig, roast goose in deep well, and huatian pigeon. Pot-stewed vegetables are relatively light, such as stewed goose feet (wings) and stewed duck kidneys.

In fact, roasted meat can be divided into "burning" and "wax", but now people always call "roasted meat" together and don't care much about the types. It says "burn". Let's add "wax" below.

The varieties of bacon are: sausage, bacon, bacon, Meiji wind cake, egg yolk phoenix lamp, meat sealed with sauce, dried meat, money slice, preserved pig heart, preserved meat slice, black bean duck, preserved pigeon, preserved chicken leg, preserved suckling pig, preserved fish fillet and so on.

And cold dishes, as the name implies, are mainly cold dishes. In Cantonese kitchens, the barbecue department is also used to cook cold dishes, but it cannot be said that cold dishes are also used to cook barbecue.

Question 8: I work in the kitchen of a restaurant. I feel very tired after standing for ten hours every day. My job is to cut barbecue. I have been holding a kitchen knife for 150 minutes. If you want to practice fencing, you must stick to it. As long as you survive this time, your knife skills will have a big leap. Trust me!

Question 9: What should Dutch workers who are assigned to the barbecue room as hotel kitchens do? I will study hard in 20 minutes. Strive for an early start

Question 10: What do you mean by big kitchen boss and head pot? The big boss in the kitchen is the biggest one in the barbecue department, and the first pot is the biggest one in the kitchen, which is generally responsible for cooking high-grade materials.