What do you mean by "serving groceries" in the kitchen?

Walking into the kitchen, all kinds of ingredients and utensils are dazzling, and a word that chefs often say is "miscellaneous". This seemingly insignificant word, however, contains a profound understanding of the use of ingredients and subtle use of cooking skills.

"Shangza" refers to all kinds of surplus ingredients or leftovers produced in the cooking process, such as roots, skins, heads and tails of vegetables. These materials, which are common at first glance, can glow with new vitality in the hands of chefs and become an indispensable part of delicious food.

Chefs who make good use of "upper miscellaneous" are often masters of cooking. They adhere to the principle of "making the best use of everything", make full use of every ingredient and avoid waste. Through ingenious cooking techniques and rich imagination, these discarded scraps have become mouth-watering food.

For example, vegetable roots are rich in nutrients, such as beta-carotene in carrot roots and dietary fiber in celery roots. The chef will clean and chop these roots and add them to the soup base to make the soup more delicious and nutritious. Peel is rich in pectin and phenolic compounds, which can not only add flavor to dishes, but also play a certain health care role. Chefs will cut the peel into thin filaments or plane it into paste and add it to salads, cakes or jams, so that the taste and nutritional value of the dishes will be by going up one flight of stairs.

The head and tail of fish and shrimp seem inconspicuous, but there is a delicious essence hidden inside. The chef will clean the gills and viscera of the fish head and tail, add cooking wine, onion and ginger and other seasonings for pickling, and then fry them in the oil pan. After high-temperature frying, the collagen and fat in the fish head and tail are stimulated, and the aroma is overflowing and the crispy feeling is full, making it a delicious snack with endless aftertaste.

Making good use of "Shangza" can not only make full use of ingredients, improve the taste and nutritional value of dishes, but also reflect the chef's respect and love for cooking. Through careful observation of the ingredients and exquisite cooking skills, these neglected leftovers can be reborn, bringing surprises on the taste buds and enjoyment on the tip of the tongue to diners.