How to be a good cook

I. 20 years' experience as a chef

To be the highest level pursued by an excellent chef. Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs achieve success and achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I am recognized by everyone in the industry, and I can't do without asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements:

First, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it, and only when you are based on the work of a chef can you get joy and success in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove and so on. The job of each position is to lay the foundation for being a good cook. The exercise process of each post must be based on its own post, not afraid of being dirty, not afraid of being tired, and eager for success. This is the basis of cultivating chef's morality.

The second is to strive for Excellence. To be a chef, you must not have a holiday. Every dish has to go through a strict process. Without one process, the dish can't meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be chefs, they must be down-to-earth and strive for perfection.

Third, be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, so you must persevere, win without arrogance and lose with grace. The party keeps making progress.

Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, which lies in the joint efforts of cooking colleagues. Only by discussing, helping and encouraging each other can chefs promote the development of the industry. At the same time, we should realize that the prototypes of most dishes are created by predecessors, and our skills are accumulated by predecessors' experience, so we should respect our predecessors, learn from them and be friendly to our peers.

Second, to be an excellent chef, you must have superb cooking skills.

Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learn art from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic things, step by step, and have an insatiable enthusiasm. Especially now, food consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should master their own skills, learn from each other's strengths, learn from each other's strengths, and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. It is believed that a chef should contribute to the development of cooking after becoming famous. He shouldn't regard his cooking as his personal wealth. He wants to pass on what he knows to people who love his job and industry without reservation, and train more studious students and apprentices.

Third, to be an excellent chef, you must be full of affection for the enterprise and customers.

When I talk about feelings, I want to give priority to promoting development and meeting customers' needs in my work, putting my personal interests behind me and working with feelings. I think this is an indispensable quality for a qualified chef.

What is emotional work? First, you should feel "home" to the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise is inseparable from a team of highly skilled chefs, and it is the unshirkable responsibility of chefs to make the enterprise bigger and stronger. At present, some chefs are influenced by bad social thoughts and simply pursue economic interests, which is not good for enterprises. As a chef, if you can take charge of the enterprise, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will certainly make extraordinary career in an ordinary post. The second is to have "friends and relatives" friendship with customers. We often say that the customer is God. To meet the needs of customers, we need to observe carefully, study customer psychology carefully, grasp customer consumption trends, and put customers first. At work, I am full of "friends and relatives" friendship with my customers, and I can regard the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat the younger generation of customers like their own children, and I think the chef will be able to play the highest level when cooking.

Fourth, to be an excellent chef, you must have a good mood.

Product quality is the lifeline of an enterprise. As the direct producer of dishes, if the chef does not have a good mood and a healthy mentality in the cooking process, the quality of dishes will inevitably be affected, thus leaving a bad impression on customers and affecting the reputation of enterprises.

How can a chef have a good mood at work? First, we must have a high sense of responsibility and a strong sense of professionalism. We should realize the importance of our work in the enterprise, realize the influence of the quality of dishes on the economic benefits of the enterprise, work with an extremely responsible attitude, show strong professionalism and pragmatic professionalism in our work, and maintain a healthy mentality. Second, don't bring unhappiness outside of work to work. In social environment, people's mood is greatly influenced by the outside world. Family conflicts, misunderstanding between friends, illness and other factors may affect people's mood. At present, China cooking is not a standardized operation. Imagine that a chef's mood is disturbed by unpleasant factors outside of work. How to ensure the quality of dishes? Therefore, chefs should overcome these bad emotions, enhance their psychological endurance, improve their psychological quality and maintain a good attitude.

"Cooking skills, cooking skills, feelings and moods" are the essential qualities of an excellent chef. An excellent chef must use his own practical actions to show that his words and deeds are consistent in the morning, so that he can have a brighter future in his cooking career.

2. Share your cooking experience.

It is not difficult to cook delicious food, but it is really difficult to eat with personality and endless aftertaste.

First, learn the usage of various ingredients:

1. Learn to give up monosodium glutamate and chicken essence. Instead, use soy sauce. Reason: the effect is the same, why not use soy sauce, the color is better.

2. Usage of ginger, garlic and onion. Ginger can remove fishy smell. Ginger is processed into pieces or slices, which are mostly used in fireworks dishes, such as stewing, stewing, roasting, boiling and roasting, and can remove the fishy smell of aquatic products and livestock. Ginger is mainly used in fireworks to get its flavor, and should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and sliced with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. Garlic is mainly used for cooking vegetables. Onions can enhance the flavor and quality of dishes and increase the aesthetic feeling. So it is usually put in the pot, otherwise it will not look good if it is yellow.

3. Raw flour is mainly used for sizing and thickening when processing meat raw materials. Raw flour can increase the taste of meat and make it smooth and tender. Pay attention to the dosage, it will be counterproductive if it is large.

Everyone should learn to use cooking wine. Generally, white wine will do. When cooking meat dishes, put a little cooking wine in it, and it will taste delicious. After the meat changes color, it will ignite, which will make the ethanol in the cooking wine react chemically with the meat and play the role of monosodium glutamate. Don't think that you don't need it when you are white, especially seafood.

Second, when I cook, I say a few absolutes:

1, make general preparations before cooking, such as sorting out ginger and garlic, and mixing raw flour and various raw materials.

2. Never put soy sauce when cooking unless it is white.

Never cover the pot when cooking vegetables and pasta, and never put salt in the future.

Any meat will be supplemented with ginger and cooking wine.

5. Never put monosodium glutamate or chicken essence.

6. Be sure to clean the pot before cooking.

Third, some heat treatment.

Don't worry about too much firepower. The fire power of the stove at home is limited. I'm just worried about not enough. Generally speaking, I don't reduce my firepower. If the temperature of the pot is too high, I can sprinkle some water or set up a pot. Only when stewing, frying, stewing and stewing can I reduce my firepower.

Fourth, some skills.

Take fried fish as an example. The fish should be cut with a flower knife (a few strokes along the fishbone direction, but not in a grid shape), roughly drained, cooked at high temperature before putting oil (to avoid sticking to the pot), then fried with ginger until golden, put the fish along the pot, put a little cooking wine for about 20 seconds, and immediately cover the pot 10 second. How to judge the state of fried noodles: don't look with a shovel. If it is not fried thoroughly, the fish will stick to the surface of the pot, which will smash the fish. The correct way is to lift the pot and shake it back and forth, and try to shake the fish away from its original position. If it is thoroughly fried, it will automatically leave the pan surface, so don't worry about being fried. However, turn it over and fry the other side until it is medium-cooked. Pour in the beaten raw flour water and soy sauce. The amount of water should cover the fish and sprinkle with appropriate amount of salt. Cover the pot and simmer for a while, then add chopped green onion. Do it.

3. Knife classification and requirements:

1 direct cutting

The operation method is: press the raw material with your left hand, hold a knife with your right hand, cut straight with one knife, focus on the blade, and exert the same force before and after. After the direct cutting technology is skilled, it accelerates rapidly, forming a "jump cut".

Requirements for direct cutting: First, the right and left hands must cooperate rhythmically. Hold the raw materials steadily with the left hand, and move backward continuously according to the requirements of thickness, length and shape of each raw material. Hold the knife in your right hand and use your wrist. With the movement of the left hand, cut straight with one knife, and the moving distance should be equal. Second, the lower knife is vertical and the blade is not skewed. If the knife is not straight, it will not only affect the neatness and beauty of the raw materials, but also easily cut off the sawdust of the vegetable pier, which will mix the sawdust with the raw materials and affect the quality of the dishes.

The direct cutting knife method is widely used, and is generally used to process boneless and tender raw materials, such as tender fresh bamboo shoots, water bamboo shoots, potatoes and so on.

Push cutting is a straight knife method.

The operation method is: the blade is pushed forward from the back, and the stress point is at the back end of the blade. If the knife can't be pushed to the end, it won't be pulled back and cut off the raw material. When pushing and cutting, the right hand should cooperate rhythmically, hold the raw material firmly in your hand, and push forward with the knife in your right hand to exert wrist strength.

When pushing and cutting, the knife method is generally used to process raw materials with smaller shapes. Some raw materials are loose in texture and easy to be broken or scattered by direct cutting; Some raw materials have strong toughness, and it is not easy to cut directly or cut neatly. Push-cut method can adapt to the characteristics of these raw materials. Such as cooked fat, shredded pork, dried bean curd, hundreds of pages, suitable for pushing and cutting.

3 lace

Broaching technology is suitable for boneless animal raw materials with strong toughness. Because there are many tendons in the tough raw materials, it is not easy to cut them by direct cutting or push cutting, so broaching technology is adopted. When doing work, this knife method aims at the cut raw material and draws the knife from the left front to the right rear, so it is called "pull cutting".

4 sawing

Sawing is a comprehensive cutting technology of push-pull cutting, which is used to cut thick and tough raw materials. Generally, it is to cut large pieces. The method of transporting knives is that the cutting force is small and the knife falls slowly. The knife method combining push and pull is like a saw, so it is called "saw". Such as sliced white meat and instant-boiled mutton. All the pieces of bread have been sawed.

5 slices

Hay cutter cutting technology is a kind of cutting technology which imitates the work of straw cutter, and is specially used for cutting raw materials with shells. There are two ways. One is to hold the handle with the right hand and the front end of the back of the knife with the left hand. First, aim the knife tip at the part of the object to be cut and hold it. Don't let the knife slide. Then press the handle with your right hand to break the object to be cut. The other chopping is to press the heel of the knife on the part where the raw material is to be cut, hold the handle with the right hand, press the front end of the knife backwards with the left hand, and press down with both hands at the same time or alternately, so it is called "chopping".

6-roll cutting

When replacing small and crisp round or oval vegetable raw materials, the raw materials must be cut into rolls, so it is called "roll cutting".

Knife practice:

You have to touch the back of the knife and the handle to hold it firmly. It feels a bit like holding a mouse. The forefinger is pressed on the back of the knife spine, and the lower part of the palm is pressed on the handle. It is more convenient for other fingers to see how to arrange, and personal habits are different. Still need to practice more, find your own tricks, summarize more and improve more. In addition, when cutting vegetables, don't forget to hold the hand holding the vegetables as a cat's paw, so that you won't cut your hand.

4. How to make fish-flavored shredded pork?

China is a culinary kingdom, and Sichuan cuisine ranks first among the eight major cuisines. In the culinary world, there is a saying that "food is in Sichuan". Next, I will take the dish of fish-flavored shredded pork as an example to briefly introduce it.

(1) The origin of fish-flavored shredded pork:

According to legend, a long time ago, there was a business family in Sichuan. People in their family like eating fish very much, and they are very particular about seasonings, so when cooking fish, they have to put some seasonings, such as onion, ginger, garlic, wine, vinegar and soy sauce, to remove the fishy smell and enhance the flavor. One night, when the hostess of this family was frying another dish, in order not to waste the ingredients, she fried all the ingredients left over from the last fish cooking in this dish. She thought at that time, this dish may not be very delicious, and it may be difficult to explain when the men at home come back. While she was in a daze, her husband went home on a business trip. I don't know if this husband is hungry, but he still thinks this bowl of food is very special. He grabbed it with his hand and swallowed it in his mouth before dinner. He can't wait a minute. He can't wait to ask his wife what this dish is made of. When she just stuttered, she was surprised to find that her husband repeatedly praised the taste of this dish. Seeing that she didn't answer, she asked, "What is it made of?" In this way, his wife told him in detail. Moreover, this dish is fried with ingredients such as grilled fish, and it tastes endless, so it is named fish-flavored fried, hence the name.

Later, this dish was improved by Sichuan people for several years, and now it has been included in Sichuan recipes early, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds and fish-flavored three-silk. Nowadays, this kind of food has a unique flavor, which makes it popular with people all over the country.

(2) Specific practices:

First, the materials are as follows:

Ingredients: pork tenderloin150g;

Ingredients: 2 green peppers, proper amount of water-borne fungus (quantitative according to your own preferences);

Seasoning: onion, ginger, garlic, a little salt, cooking wine, a spoonful of raw flour (for pickling shredded pork)

Sauce: two tablespoons of oyster sauce, one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of bean paste (chopped) and one tablespoon of dried or pickled pepper; (Note: One tablespoon is one tablespoon, which is equal to 15ml)

Two. Exercise:

Step 1: shred the meat, add a little salt, cooking wine and raw powder and marinate for 10 minute;

Step 2: shred the auricularia auricula and green pepper; There is only one green pepper left this time, so we have to change it into a red pepper.

Step 3: cut the onion, ginger and garlic into sections for later use;

Step 4: Mix the sauce (this is my own sauce).

Step 5: Heat oil in a wok, add onion, ginger and garlic until fragrant, then add shredded pork and stir fry;

Step 6: stir-fry until the shredded pork turns white, and add the sauce to stir-fry evenly;

Step 7: Add green pepper and auricularia auricula, decorate with water in a small bowl filled with sauce, add and stir-fry until the sauce is thick and evenly wrap shredded pork and ingredients.

Salt and chicken essence are not added to the seasoning, because the mixture of oil and light soy sauce will have a salty taste, so there is no need to add other seasonings, and soy sauce can be added halfway to make the color look better.

(3) Dietary nutrition:

Pork tenderloin: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; Pork tenderloin is rich in high-quality protein and relatively low in fat and cholesterol, which can be eaten by the general population.

Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and high dietary fiber, which can absorb a lot of oil and improve the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat every meal will be absorbed by it, thus reducing the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight. Moreover, bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food accumulation and prevent constipation, but also be a good product for obese people to lose weight and reduce high-fat related diseases. In addition, bamboo shoots are rich in nicotinic acid and dietary fiber, which can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so they have a certain effect on preventing digestive tract tumors.

Auricularia auricula (water hair): Auricularia auricula is extremely rich in iron. Eating Auricularia auricula regularly can enrich blood and nourish skin, make people's skin ruddy and shiny, and prevent iron deficiency anemia; Auricularia auricula contains vitamin K, which can reduce thrombosis, prevent thrombosis, prevent atherosclerosis and coronary heart disease. The colloid in Auricularia auricula can adsorb and concentrate the dust and impurities remaining in the human digestive system and excrete them, thus clearing the stomach and intestines, and also has a significant dissolution effect on endogenous foreign bodies such as gallstones and kidney calculi. Auricularia auricula contains anti-tumor active substances, which can enhance human immunity and prevent cancer if eaten regularly.

Eggs: Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; At the same time, it is rich in DHA, lecithin and yolk protein, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration; Eggs contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects; Eggs are sweet and flat; Has the effects of nourishing heart, calming nerves, nourishing blood, nourishing yin and moistening dryness.

5. Successful experience:

First, confidence. As a chef, I must believe that as long as I work hard, I can succeed. I firmly believe that others can do it, and I will certainly do it. At most, I will pay twice or more time for others.

Second, we must have the spirit of struggle. The road to success is very difficult. Whether you can successfully walk this rugged road depends entirely on whether you have strong willpower and strong spiritual motivation. How can you see a rainbow without experiencing wind and rain? There are always many unspeakable failures behind success, but only after experiencing the hardships of struggle will you taste the sweetness of success.

In short, I personally experienced the hardships of being a chef, and I deeply feel that if you are also a chef, you are a self-motivated and courageous person; If you can cook every dish well, you must be a self-reliant person. This spirit can't be replaced by a diploma, let alone acquired in a few words, but should be done in a down-to-earth manner. We should constantly learn business technology, enrich ourselves, establish a sense of competition and spirit of struggle, control the study of new technologies and new knowledge, improve our self-cultivation and quality, and thus gain social recognition. Therefore, as long as we have a correct learning attitude, perseverance and tenacious struggle, we will certainly succeed.

How to become a qualified chef?

I have been working as a chef for more than 20 years, and I have always insisted on learning, improving and practicing, constantly summing up experience and exploring new cooking skills, so that more people can taste delicious food, which is also the pleasure of my life. Below, I will talk about some experiences on how to be a qualified chef based on my own work practice.

First, we should strengthen our study and constantly improve our cooking skills.

In this regard, I summed up ten learning methods. First, listen more: listen more to other people's experiences and opinions. Second, look more: see how other experts handle things. How to cook is the same as what you have. The same dish, cooked by several people, will be cooked differently, and the taste will change, each with its own advantages. The third is to think more: what are the benefits of thinking that other people's cooking methods are different from their own, and whose method is better? Fourth, ask more questions: As the saying goes, "Ask if you don't understand". The fourth is to remember more: what you hear, see, think and know should be kept in your heart, and you can't forget it in a flash. Fifth, do more: do more, work more, cook more, accumulate experience from practice and improve proficiency. The sixth is to taste more: tasting is not equal to eating, and the chef should grasp the taste accurately. The chef doesn't know that tasting is the biggest mistake of being a chef. Seventh, it is found that many ingredients and seasonings of a dish are semi-finished products processed by side dishes. It is not enough to know how to do it. You also need to know that the production of this dish is completely successful in order to truly understand this dish. Eight is innovation: there are many kinds of dishes and dishes. You can innovate constantly, but you can't innovate indiscriminately. A dish is good only if it is full of color, flavor and flavor. Color is also very important, so it should be matched well. The color of the finished dish and the collocation of the plate with the surrounding plates directly affect the angle of the dish. At least guests will have an appetite when they see this dish. Nine is multi-purpose: we should know how to use other people's cooking methods, other people's good dishes and so on. The tenth is learning theory: we should persist in learning book knowledge and new knowledge, enrich our horizons, broaden our horizons, and lay the foundation for improving our innovative ability.

Second, strengthen practice and consolidate basic skills.

More than 2,000 years ago, Zhuangzi told a well-known story of "an expert in solving cows" in the article "Master of Health". A chef performed the skill of dissecting cattle in front of Wen. When Wen saw the cow, his hands, shoulders, feet and knees moved quickly and neatly, like dancing. The sound made when cutting cattle with a knife is just like listening to music, which conforms to the rhythm of mulberry dance music. Soon, beef was separated from beef bones and tendons in the dance music. This story is very interesting and contains a profound philosophy-practice makes perfect. I think the improvement of skills stems from the chef's love and persistent pursuit of work. Many years ago, I enjoyed the operation of many culinary masters. An old master gently moved the iron spoon on the stove with his left hand, grabbed the soft and wet gluten with his right hand and stuck it to the warm bottom of the pot. Then he uncovered a piece of dough and made 65,438+000 round dough sheets in less than 20 minutes, with the same size and uniform thickness. Light and dexterous movements and slow and orderly rhythm are like an artistic performance. A chef makes yam, litchi and yellow vegetables. Although it is made continuously, each dish can pull out 1 meter long sugar filaments, which shows that its technology is skilled and stable. When cooking fried jellyfish, the temperature, oil consumption and spoon taking time are controlled very accurately. After the dish was served, the jellyfish was shiny and there was no water oozing out, let alone tasting it. Just watching is a kind of enjoyment.

The solid basic skills of these chefs stem from years of hard work and hard training. I have always followed their example. I used to shake the sand with a frying spoon every morning and evening for five years. At first, I could only shake half a kilogram. Finally, I can shake 5 kilograms of sand with a big spoon without dropping a grain. Then practice turning the rag over, first turn the heavy wet cloth over, then turn the dry cloth over, and finally turn it flat with a piece of thin paper. The progress of any skill has its efforts behind it. Crosstalk artists practice their mouths by hanging a piece of white paper a few centimeters in front of their mouths. After a while, they can't spit on the paper. However, if a chef doesn't practice basic skills hard and gets into the kitchen only by "short-term crash", then the road to success is quite slim. Once our chef is impetuous, sharp and eager for quick success, no matter how many advanced certificates he gets, he can't help but stand the test of practice. As far as I know, many hotel owners do not pay attention to certificates when recruiting chefs, but specify several dishes for candidates to operate face to face. If they agree, they will stay, if they don't, they will come back. "The blade comes from sharpening, and the plum blossom is bitter and cold." Thinking about the story of "a skillful craftsman solves a cow" is of great benefit to improving the comprehensive quality of our chefs.

Three, in-depth study, master several characteristics of craft.

In the long-term work practice, I keep learning, constantly sum up common sense and master several dishes, which has also become a major feature of my personal cooking. Here are two examples:

(A) the practice of spicy waist slices (the most indispensable food for knife skills and heat)

Ingredients: 2 pork loins, red pepper and cucumber.

Seasoning: fresh pepper, coriander, garlic, chives, salt, sugar, cooked sesame, Shaoxing wine, pepper, chicken essence, balsamic vinegar, soy sauce and red oil.

Exercise:

1, wash the pork loin, remove the film and cut it with a knife.

2. Cut the middle waist with a knife.

3. Slice the pork tenderloin.

4. Soak pork tenderloin slices in cold water twice.

5, chopped parsley, chopped garlic, shredded red pepper, chopped leek,

6. Mix coriander powder, garlic powder, leek powder, salt, sugar, cooked sesame, Shaoxing wine, pepper, chicken essence, balsamic vinegar, soy sauce, sesame oil and red oil into juice.

7. Cook the waist slices with freshly boiled water.

8. Quickly remove the waist piece and let it pass through cold water.

9. After drying, pour into a bowl and pour in the prepared sauce.

10, add fresh pepper and shredded red pepper and mix well.

1 1. Slice the cucumber and spread the bottom of the saucer.

12. Add pork tenderloin slices into coriander powder, mix well, put on a plate, and sprinkle with cooked sesame seeds to enhance fragrance.

The two key points of this dish are that the knife and waist should be clean, and the waist should be thin to be delicious. The second is the heat. I just cooked the waist piece. When the heat is high, the waist piece will get old and taste bad.

Stewed tomatoes with beef.

Beef is best to be brisket, cut into walnut pieces (it will shrink and become smaller when cooked), and must be boiled in a pot of boiling water before cooking soup, so as to remove the bloody smell. When blanching, you can also put some cooking wine in the water to remove the fishy smell (the same method can also be used for roast pork). Stir-fry a little (cooking wine can also be cooked at this time), then pour into a casserole or pressure cooker, add a lot of boiling water, stew for 1 ~ 2 hours, and the pressure cooker is estimated to take half an hour. When cooked, add chopped tomatoes and ketchup (this is the key, it won't taste like that without ketchup, and it's useless to put sugar and vinegar). When the tomatoes are cooked, take out seasonings such as onions.

Training method and application of cooking knife skill

Cooking knife training method refers to the ways and methods used by teachers and students to complete the teaching and training tasks of knife, improve the technical action level of knife, and realize the teaching tasks or goals.

After students have mastered the basic knowledge, skills and skills of knife cutting through the teaching stage, they will turn to the training stage in order to further improve the technical level of knife cutting. therefore

Training is the continuation and deepening of teaching. Below I will introduce my teaching experience and skills training methods accumulated for many years as a professional skill course as follows:

First, the content and characteristics of the training method of kitchen knife skills.

The most commonly used basic methods in the teaching and training of kitchen knife skills course are: explanation, intuition, complete decomposition, comparison of right and wrong, combination of thinking training, imitation training, feedback training, interval training, repeated training and continuous training. Among them, explanation, intuition, complete decomposition and combination of thinking and practice are the most widely used methods in knife teaching and skill training, which have been elaborated in detail in knife teaching methods and will not be repeated here. This paper mainly expounds the training methods of the latter several knife methods.

1. continuous training method

Continuous training method is also called continuous training method. It refers to a practice method that is carried out continuously with a relatively stable intensity for a relatively long time, such as processing potato shreds by direct cutting to train endurance and stabilize the quality of knife cutting.

The main feature of continuous training method is that it takes a long time to practice, and the amount of one practice is relatively large, but the intensity of practice is relatively stable. Because one practice takes a long time, the intensity should not be too high. The practice of knife training shows that if brittle raw materials are used to train knife skills, the continuous training time is generally between 10 ~ 15 minutes, and if substitute "raw materials" (such as single-layer newspaper strips) are used to train knife skills, the continuous training time is generally between 5 ~ 10. Otherwise, due to the excessive intensity and long time, the technical action is easy to deform, which is not conducive to mastering the technical action and unconsciously forming and consolidating the wrong action.

Because of the above characteristics, the continuous training method has a relatively mild impact on the stimulation of fingers, wrists and forearms, which is conducive to fully understanding the essentials of technical movements (including the coordination of left and right hands), consolidating and improving the quality of holding a knife and enhancing the training effect. [Secretary 1 14 net article-find a model essay, go to the secretary 1 14 net]

In the initial stage of learning a technical action, we should pay attention to controlling the cutting speed when using the continuous training method, and the speed should be moderate and uniform; The volume or thickness of processing raw materials should not be too large or too thick; Substitute raw materials (such as newspaper strips) need one layer, and the strips are 3 cm wide. If it is too wide or there are too many layers, the strength will be too large, too narrow and too small. Teaching practice shows that when learning a technical action, if the training intensity is too large or too small, it is not conducive to mastering and improving the technical action.

2. Repetitive training methods

Repetitive training method refers to the method of repeatedly practicing a certain knife technical action under relatively fixed conditions and according to certain requirements. For example, learn the knife pushing training, and repeat the knife pushing training for a certain number of times according to the correct requirements of the pushing and cutting technology and the prescribed time limit for each practice.

The main feature of repetitive training method is to review the mastered technical movements repeatedly. This kind of repeated training of the same technical action may or may not have intervals. The main purpose of repeating the mastered technical movements is to consolidate and improve the motor skills mastered in the previous stage; In order to review comprehensive sports skills or continuous technical movements; Every repeated training requires new or higher technical requirements. This is of great significance to speed up the mastery of technical movements.

Repetitive training method has high load intensity and can be repeated many times, so it can greatly improve the function of opponents, wrists, arms and shoulders and effectively cultivate endurance; Repeated practice of knife technique can constantly strengthen technical movements, which is conducive to establishing and consolidating technical movements and skillfully using knife technique. Moreover, because repeated training will deepen fatigue and require students to overcome great physical consumption, it is conducive to cultivating students' will quality.

When using the repetitive training method, it should be noted that each exercise is not a simple repetition, and it is necessary to gradually improve the requirements of technical movements, from quantitative change to qualitative change, in order to achieve good training results. Every exercise should maintain a predetermined intensity (such as using tough materials, or replacing training materials with newspaper strips and the time limit of each exercise, etc.). ). Rest well between exercises, and start the next exercise after the spare body recovers. When determining the number of repetitions, students can't practice at a predetermined intensity or have technical deformation. Repeated training method is easy to make students feel tired and bored because of repeating the same technical movements and monotonous methods, which affects the enthusiasm of practice. Therefore, in addition to making students clear about the purpose and function of practice, other teaching methods should be adopted to improve students' interest.

Repetitive training is one of the commonly used training methods in knife art class, which can be scientifically applied according to the training level of students to form some details of motor skills and teaching tasks.