Cooking Starts with Northern Chinese Pastries

After reading it, I found that the author didn't know much about Qinxing, so I posted this. 1. Knife Skills As one of the basic skills of Qinxing, knife skills are used by many people to show off their skills. Many people are misled by the knife skills of Wensi Tofu and other dishes, but can good knife skills be able to cut extremely thin slices? When the author mentioned the knife skills, he quoted Yuan Ping as saying that Shen Wei's potato shreds are very finely chopped. It is not correct to cut the potatoes into thin slices. Generally, they are matchstick thickness because this can preserve the texture of the potatoes. For example, the potatoes for potato stew with beef must be cut into hob pieces to increase the surface area for better flavor and to prevent them from turning into mud during the stew. What does it mean to be a good knife maker? Choosing appropriate processing methods for ingredients and dishes is called good knife skills. 2. Fillings Use steamed bun fillings to make steamed dumplings. The author considered that the bun fillings are salty and specially added leeks. From the following article, you can see that the fillings are meat. There is no problem in making this method at home, but chefs will not do it. Why is the first filling The processing of ingredients is different. Bun fillings usually need to be whipped vigorously, while dumpling fillings are stirred to make the fillings more tender and smooth but not vigorous. Secondly, leeks and meat fillings will have a leek smell, and onions will also have a green onion smell in the meat filling, so they do not need to be added directly. 3 The production process of Chinese pastries Due to the popularity of Western pastries in recent years, baking methods have also become popular. However, the techniques of Chinese pastries include steaming, frying, baking, cold food, etc. Baking is mostly used in various types of pastries, such as peach blossom cake, almond cake, red bean cake, red bean cake and wife cake. Class, steaming is mostly used to make various cakes such as water chestnut cake, sponge cake, rice cake, hair cake, white sugar cake, etc. Stir-frying is mostly used to make bean flour and glutinous rice flour cakes, such as mung bean cake and various cold cakes 4 Ingredients of pasta As ingredients for pasta, they are divided into sauna, toppings, soups, ingredients and other categories. The saozi is a single ingredient that is fried separately. For example, the saozi used in various saozi noodles are fried separately. After the noodles are cooked, the saunazi is piled on the noodles. It is similar to Beijing fried sauce. The taste is all in the saunazi, so the soup and noodles are tasteless. Stewed noodles with toppings are the most commonly used. The noodles have a high viscosity and are easy to dry. Noodles with toppings do not have soup because the soup will loosen the gravy of the toppings. The soup is also boiled but not thickened. The soup in the noodles is made from the auxiliary ingredients and eaten with the auxiliary noodles. The typical representatives of the noodles are Lanzhou Ramen and Henan Braised Noodles. The soup stock is prepared in a bowl and mixed with the noodles and cooked auxiliary ingredients. The taste is all in the soup. 5. Use of seasonings Oil is divided into two types: cooked oil and raw oil. The base oil for cooking and the cooked oil are suitable for flavor enhancement. Raw oil refers to the oil that has not been cooked at high temperature, the oil used to slurry the meat in sesame oil before serving and the stuffing. The oil you put in is considered raw oil, and its main function is to brighten the color and lock in water. The salty taste of most dishes cannot be found with just salt. Too much salt will make it bitter. The salty taste in restaurants is created by using sugar. A small amount of sugar will stimulate the salty taste without taking away the original salty taste. Sweetness can also be enhanced with an appropriate amount of salt Soy sauce, vinegar, and oil consumption cannot be stewed for a long time, which will make it bitter. For example, braised meat and braised fish are added with soy sauce for about ten minutes before it is taken out of the pot.

Come, the author reads with me.

Clarification post (about the opinions raised by the chef) Others, you can read Brother Dao's comments. I really appreciate Brother Dao's comments and modification suggestions 😌 The author of Zhazha was moved.

Xiao Xiaoxuan has a meal, no matter how hot the weather is, you still have to eat well!

How can I put it, it feels okay, but it feels weird. Then I thought about it, and the process of pondering and polishing was replaced by the cards given by the system. There was no trial and error, it was just in the system space. The system told you what was wrong, and then after a long time, it was fine. Do you want to say that you worked hard? I tried my best, but I was not confused at all. The plot process of exploring the food was replaced by the system, and I felt that something was missing. From the outside, it seemed that the male protagonist thought about food, and then made it whole. It was so delicious. They couldn't see the research and development process of the male protagonist, and we as readers didn't see it either. We only saw how awesome it was. What a shock. It almost makes sense. For example, in a book I read before, the male protagonist struggled to make porridge for a while. In order to cook something, he practiced a certain skill and pondered for a long time about a certain dish. Other characters can see this process, and we readers can also see it. It is reasonable and makes people feel that the hard work is rewarded. But in this book, the author, you use the system space to explain it all in one stroke. . . I'm just telling you my opinion, eh

After reading more than 30 chapters, I felt that the book was pretty good, but the author put poison at the end of each chapter. I don't recommend watching it at night. Vote a monthly vote first to support the wave

I really wanted to read an article about a serious restaurant owner, but it turned out like this again. I took the Internet celebrity route, played with limited editions, and was not a rich man experiencing life. I opened a store in a day and couldn't make it properly. I was a bit disappointed.

Great author, out of the 48 posts, how many were made by you? This is my first time seeing such a lively author! I was attracted by the question at the end of the introduction. I wanted to try it first if it tastes good. . I support you by watching ads 😄

Woo hoo, why didn't everyone say anything? It's okay to scold me 😭

Noodles