How to develop innovative ideas of cooking dishes

Many restaurants want to make an innovation and breakthrough when cooking dishes, but without good innovative ideas and ideas, they are likely to burst or fail. What are the innovative ideas for cooking? The following is my cooking innovation, I hope it will help you.

Innovation of cooking dishes: 1. Integration of ideas

Fusion dishes are mainly the fusion of personal thoughts. Combined with the integration of the other three aspects, potholed dishes will continue to emerge, and Chinese cuisine has accumulated rich connotations for thousands of years. Through more exchanges and discussions between China chefs and chefs from other countries, on the basis of developing the essence of traditional cooking, we can understand and master the cooking skills and food culture of other countries, absorb their strengths and take their essence.

Second, the integration of East and West.

Nowadays, more and more top international restaurants have come to China, and China chefs have broadened their horizons, and some new ideas have emerged in the modeling of dishes. First of all, the ingredients themselves are used as props. For example, using the core of magnolia as a container not only has the unique shape and crisp taste of the core, but also adds a lot to the dishes. We can also use all kinds of tomatoes, green peppers and melons to make the dishes lively and fragrant. Although food accessories have long been used in Chinese food, simple radish carving obviously can't improve the taste of dishes. We should start using raw materials of dishes as auxiliary materials. For example, cinnamon and star anise are used as auxiliary materials in the modeling of braised beef tendon, which makes guests feel far-fetched and unpretentious.

Third, juice fusion.

Now all kinds of fruit juices are playing an increasingly important role in dishes, which can not only effectively control costs, save materials and time, but also improve the quality, speed and efficiency of products. However, the choice of high-quality condiments is a link that can not be ignored to ensure the taste of juice. Nowadays, many dishes in the restaurant are delicious, and the main articles are about juice.

Fourth, the integration of ingredients.

Globalization is no longer a new concept. All the ingredients in the world are placed in every corner of the earth for people to choose from. But I want to emphasize that we must choose seasonal ingredients. Only by following the laws of nature can we choose first-class fresh products and truly reflect the best taste of ingredients. Sometimes ingredients don't have to be expensive, and cheap ingredients will become a unique highlight.

The fusion of dishes is an idea and a multicultural understanding of food. It is not enough to mix every element of food into a fancy dish, but it must be delicious. As for every fusion restaurant, how to manage every fusion dish depends on the wisdom of the chef, the overall grasp of the food trend and the aesthetic understanding of each food culture.

The first way to encourage food innovation: the requirements of food innovation

1. Chefs who are engaged in cooking in hotels must establish the awareness of food development and innovation, and regard the achievements of innovative dishes as one of the basis for promotion or reward and punishment.

The chef must finish four innovative dishes every month, no matter how many.

3. The chef of each booth must complete 2 innovative dishes every month, no matter how many.

4. Junior chefs don't specify the specific task of innovating dishes, but they can participate in innovation and innovate dishes.

5. The declaration, trial production, verification and identification of innovative dishes should be carried out in strict accordance with the requirements of the declaration process of innovative dishes.

6. The dishes communicated with each other in the same industry and the existing dishes in this food stall do not belong to the category of innovative dishes.

7. Dishes with similar processing procedures, similar ingredients and main ingredients, and the same color and taste are not innovative dishes.

Second, innovate the organization of dishes.

1. The food research and development team established by the hotel is fully responsible for the organization and guidance of innovative dishes in the hotel.

2. The chef and kitchen chefs are responsible for the specific organization of innovative dishes in each production department of the hotel.

3. Any chef who can't complete the task of innovative dishes in the current month will be fined 100 yuan for each dish, and the fine will be deducted from the salary at the end of the month.

4. If the number of innovative dishes by the chef is not completed, 200 yuan will be fined for each dish.

Cooking seasoning 1, salt

Salt must be put late when cooking. To achieve the same salty taste, the amount of salt used in late salt release is less than that in early salt release. If the salt is put earlier, it has already penetrated into the food, and it is not good for your health to unconsciously ingest more salt under the same salinity feeling.

In addition, salt has many wonderful uses, such as cleaning tea cups and soaking vegetables and fruits in light salt water for disinfection and sterilization.

2. Soy sauce

Dark soy sauce plays a role in coloring and refreshing, especially when cooking or stewing pot-stewed vegetables.

Light soy sauce for seasoning is suitable for cold dishes. The color is not heavy, and it looks refreshing.

The difference between soy sauce and soy sauce is that soy sauce can be poured into a white porcelain plate to shake the color. Soy sauce is reddish-brown, and its concentration is very thin. Soy sauce is brown, shiny and thick.

3. vinegar

1) deodorization: you can add a little vinegar when cooking fish, which can destroy the fishy smell;

2) Eliminating the smell of mutton: adding a small amount of vinegar when burning mutton can alleviate the smell of mutton;

3) Reduce the spicy taste: If you feel too spicy when cooking, you can add a little vinegar to reduce the spicy taste;

4) Aroma enhancement: adding a little vinegar when cooking can reduce greasy and increase fragrance;

5) Sweetening: Add a little vinegar when cooking sweet porridge to make porridge sweeter;

6) ripening: adding a little vinegar to stew beef, kelp and potatoes can make them easy to ripen and rot;

7) Anti-blackening: adding a little vinegar to fried eggplant can make the color of fried eggplant not black;

8) Anti-corrosion: adding a little vinegar to the soaked raw fish can prevent it from spoilage;

In addition, vinegar can also play a role in skin care, hair care, armor protection, fatigue elimination, cold prevention, odor removal and so on. 75 wonderful uses of vinegar

Discrimination: Look at the ingredients list when buying, choose brewing vinegar, and never choose vinegar essence harmful to health or vinegar blended with other industrial acetic acid.

Fermented mature vinegar has a long aftertaste, while blended vinegar has a sharper taste and a pungent sour taste. The price of a bottle of 500ml brewed vinegar is about 2~3 times that of blended vinegar.

4. alcohol

Cooking wine can remove fishy smell when curing meat, and adding a little cooking wine to scrambled eggs can remove fishy smell and enhance fragrance.

You can use white wine when curing meat or making braised pork, and adding white wine when making kimchi can sterilize and enhance fragrance.

In addition, red wine and beer are sometimes used for cooking.

5. Sauce

Sweet noodle sauce is a kind of sauce made of flour, water and salt. Besides being dipped directly, it can also be used for seasoning, such as shredded pork with Beijing sauce and diced chicken with soy sauce. When cooking Zhajiang Noodles, it's better to use yellow sauce.

Bean paste is made of broad beans as the main raw material, which is mainly salty and delicious. It is a common seasoning for home-cooked Sichuan cuisine, such as Sichuan-style pork, Mapo tofu, boiled fish, spicy hot pot and so on.

Douchi is a food made by soaking soybeans or black beans and steaming (boiling) and fermenting them. It has a special flavor and is used for making? Sauce ribs? Stir-fried bitter gourd with black bean sauce? Wait a minute. Douchide home-cooked dish daquan

Tomato paste is a concentrated paste product of fresh tomatoes. Eat without seasoning. It is often used as a cooking ingredient for fish, meat and other foods, which can add color, acidity and freshness. Such as sweet and sour fish, sweet and sour ribs, braised pork, pizza and so on.

Ketchup is fried with ketchup, sugar and salt in salad oil. Ketchup has a variety of flavors and is suitable for direct dipping. Like dipping in French fries.

To put it simply: tomato sauce is pure tomato, which is made of tomato sauce after seasoning. Ketchup can be eaten directly, and ketchup must be cooked. The lycopene content of tomato sauce is much higher than that of tomato sauce.

Sesame paste, short for sesame paste, is a kind of paste made by grinding sesame into powder. It can be eaten directly or used as a cold seasoning. Often used for spinach dipped in sesame sauce, cold noodles, mala Tang or hot pot.

There are thousand island sauce, mayonnaise and vinegar sauce in the salad dressing market, which can be purchased according to taste. You can mix salads and make sandwiches.

6. sugar

White sugar is refined sugar made from molasses squeezed from sugarcane or sugar beet. Sugarcane is called sugar and beet is called fudge.

The raw material of brown sugar is sugarcane. Although there are many impurities, the nutrients are well preserved. Has the effects of invigorating qi, relieving middle warmer, helping spleen to promote digestion, enriching blood and removing blood stasis.

When making braised dishes, the use of rock sugar will make the dishes more red and bright. In addition, making tea or dessert with rock sugar has the functions of tonifying the middle warmer, harmonizing the stomach, moistening the lungs, relieving cough and resolving phlegm.

use

Relieve sour taste When making sauerkraut soup, adding a small amount of sugar can be especially delicious. Such as vinegar baked vegetables, hot and sour soup, pickled fish and so on. Otherwise, the finished product will be sour.

Sweet and sour is an essential main seasoning for making sweet and sour dishes, which is appetizing and delicious, such as sweet and sour fish, sweet and sour tenderloin, sweet and sour ribs, sweet and sour eggplant and so on.

Add a small amount of clear oil and water to the pot, boil until the saccharification is dry, pour in the fried vegetables, wrap them evenly, take them out of the pot and put them in an oiled plate. When you eat them while they are hot, you can pull up gold threads, such as apples, bananas and sweet potatoes.

Put the frosted white sugar into the pot, add a proper amount of water, cook until the water is nearly dry, pour in the baked or fried raw materials, leave the fire, stir and cool, and the surface of the finished product looks like frost. Such as peanut frosting, hawthorn frosting and walnut frosting.

Stir-fried sugar color is widely used in the color matching of braised dishes, such as braised pig's trotters and braised ribs.