Chef teaches you to cook eight improved dishes, which are slightly innovative in tradition and sell well immediately!

Improved dishes, as the name implies, are based on the positioning of restaurants, customers' tastes, the needs of the times and people's eating habits, so that the products are more perfect and more suitable for the needs of restaurant customers on the basis of traditional dishes or local famous dishes.

In this process, some chefs have done very well in the improvement of dishes, and some even changed their practices and immediately became best-selling dishes.

Production: Chen Shengyuan

Production: Zhengzhou Brewery Zhang Rong

Production: Zhengzhou Zisu Restaurant Xie Fengjiang

1. The main ingredient should be more than 750g of perch each, which has good meat quality and is easy to change knives.

2. The raw materials used to make the hair powder paste "perform their duties" and are indispensable: flour plays a bonding role, while raw flour can play a brittle role; Adding a little salad oil can make the surface of fried fish pieces smoother; Yeast powder can promote the fermentation of the prepared batter, making the fried fish pieces more round in appearance and fluffy in taste.

3. Old vinegar needs to be poured when it gets angry, so that the sour taste will evaporate, leaving only the aroma and umami taste.

Production: Pan Chuanyi, China cooking master.

Because there is no reference time standard for boiling sugar, it is basically done by feeling and experience, so it is easy to make mistakes in operation, resulting in the following two results:

1, the cooking time is not enough, and the tofu sticks to a ball. Even if it is barely opened, it sticks to the mouth and teeth, and there is no crispy taste;

2. When the sugar is cooked for a long time, the sticky tofu cools slightly, and the icing on the surface begins to fall off slowly, which affects the appearance.

Place of production: Zhang Lei.

Composition:

100kg rapeseed oil, 400 g Qixing pepper, 350 g new generation pepper, 300 g Mantianxing pepper, 250 g Pixian bean paste, 100 g Yongchuan douchi, 500 g Mao Wen pepper, 300 g green pepper and 250 g Jiang Mo.

Spices:

20g of fennel, 0g of Amomum villosum15g, 0g of Amomum tsao-ko10g, 8g of fragrant leaves, cinnamon, fragrant fruits and nutmeg, 5g of licorice, galangal, Amomum villosum and angelica sinensis, 3g of clove, Cao Ling, citronella, twigs, agarwood and weed row.

Stir-fry:

1. Boil three kinds of peppers in boiling water for 5 minutes until soft, take them out, drain them, and chop them into ciba peppers in a blender.

2. Put all seasonings into the machine and divide them into two pieces. Pour them into 60-degree white wine and soak them for 10 minute. Drain them for later use.

3. Cook the cooked rapeseed oil in a pot until it melts, add Jiang Mo, Pixian bean paste and Zanthoxylum bungeanum to boil, then turn to low heat and stir-fry for 40 minutes until the Zanthoxylum bungeanum turns dark red, pour in lobster sauce, add Zanthoxylum bungeanum and stir-fry for 10 minute, and finally add chopped spices, and stop cooking for 8 minutes.

The new generation of Chili has high content of red pigment, which can improve the red and bright color of sauce; "Mantianxing" has strong spicy degree, which can increase the spicy index of sauce; Seven-star pepper is slightly light in spicy taste, but rich in aroma, which can increase the mellow flavor of sauce. Only when three kinds of peppers are used together can we cook a hot sauce with good flavor and taste.

Seafood should not be rinsed for too long, otherwise the taste will get old.

Production: Nanjing Jinge Restaurant

Adding a little pork belly slices when stewing eel can increase the oily flavor of the dish, but the amount of meat slices does not need to be too much, otherwise the taste will be too greasy.

Place of production: Yong Yang.

100g of star anise, fragrant leaves, cinnamon, dried tangerine peel, 50g of dried green pepper, 40g of Amomum villosum, 40g of Amomum tsaoko, 40g of angelica dahurica, nutmeg, fennel, Momordica grosvenori, 30g of galangal, cumin and kaempferia kaempferia are evenly mixed and ground into powder.

1. Now fried chicken nuggets are the best. If it is left for too long, the blood will precipitate and the freshness will be greatly reduced.

2. Pay attention to seasoning: add chicken essence, monosodium glutamate and sugar, stir-fry evenly and then leave the spice powder away from the fire, otherwise it will be easy to paste the pot.

First serve diced chicken, then add dried Chili and dried Zanthoxylum bungeanum to fry for two reasons. First, the diced chicken is all marinated with spicy fresh dew, which is full of spicy taste. If you fry dried peppers and dried peppers again, this dish is too spicy; Second, dried peppers and peppers can be stirred in the pot several times to keep the bright red colors of peppers and peppers and look more beautiful.

Production: Tang Guowei, Executive Chef of Ruifu Chinese Restaurant, Jing Rui Building.

1. 150g onion, ginger and garlic are fried together, wrapped with gauze and made into vegetable bags; Soak a little star anise, fragrant leaves, cloves and cardamom in warm water for 20 minutes and put them into gauze bags.

2. Put 4000g of stock in the pot, add seasoning bag and vegetable bag, and add150g of Meiji fresh soy sauce,150g of boiled juice,150g of Lee Kum Kee brine juice,120g of steamed fish black soybean oil and100g.