How to innovate dishes well

Step/step/method 1. 1. Mastering basic skills To achieve innovation, we must first master basic skills. The basic skills of a chef or R&D personnel include knife skills, spoon skills, stove skills and heat. Without these basic requirements, there will be no innovation. 2.2. Understand traditional dishes. Traditional Sichuan cuisine includes shredded pork with fish flavor, kung pao chicken, cooked meat, home-cooked tofu, boiled cabbage and so on. Traditional Shandong cuisine includes Jiuzhuan large intestine, milk soup, hot kidney flower, fried liver tip, sweet and sour fish and so on. The traditional dishes of Huaiyang cuisine in Yangzhou are squirrel fish, dried pork belly, lion's head with crab powder, roasted whole pig's head and shredded silver carp's head. Traditional Cantonese cuisine includes beef tenderloin with oyster sauce and fighting with dragons and tigers. Without tradition, there is no innovation. All innovations are grafted on the basis of tradition and produced through addition, deletion, continuation and change. New tastes, new ways, new tastes and new discoveries are innovation. 3.3. Taste change and innovation should be bold. As mentioned above, salad dressing, mustard dressing, sugar and orange juice can be mixed into one flavor; Tomato sauce, orange juice, sugar and salt can also be mixed into one flavor; Add cumin, spicy; Laodopted mother and cumin granules are used together; Pepper and salt with cumin are all innovations in taste. 4.4. It is common to innovate by changing raw materials, such as changing chicken into pork, pork into beef, beef into mutton, mutton into fish fillets, Flammulina velutipes into mung bean sprouts, bean sprouts into celery, celery into abalone, boiled fish into tofu skin and so on. You can also make kidney-bursting flowers into liver-bursting tips, and sweet and sour yellow river carp into sweet and sour crucian carp and sweet and sour mandarin fish, making use of the changes of raw materials to produce rich and diverse innovations. 5.5. Beautiful modeling can give people a pleasing feeling. Chefs should be good at changing shapes and understand artistic aesthetics and appreciation. Precautions 1. First, we must grasp the new trend of the catering market. In recent years, with the improvement of social material and cultural life, people's catering consumption demand has changed step by step, from the purpose of solving food and clothing to paying attention to consumption grade, and even to today's dietary nutrition and dietary characteristics, which requires us to keep up with customers' consumption demand, constantly learn modestly, enrich our theoretical knowledge and accumulate practical work experience. One of the greatest advantages of young chefs is their active thinking and quick acceptance of new things, but they should pay attention to laying a good foundation, learning art, being diligent, modest, reliable and enterprising. 2. Second, the starting point of innovative design of dishes should adapt to the business characteristics of enterprises. This means that if you work in a star-rated hotel, the dishes you design should generally have a high grade and order, even considering the acceptance of foreign guests; If you design dishes for a hotel with local flavor, then the dishes must take into account the local cultural background and characteristic raw materials, unique tastes, eating habits and so on; If you are designing dishes for a fast food company, you must consider the wide range of raw materials and the ease of making dishes quickly. Of course, this is not static, and it should be used flexibly according to specific circumstances. 3. Third, innovative design of new dishes through new raw materials. With the development of biological breeding technology and transportation, new cooking materials are constantly emerging in the domestic and foreign markets, which provides a strong guarantee for our innovative dishes. Bold use, reasonable selection of materials and innovative design of dishes with special raw materials are a shortcut, which can also effectively satisfy customers' curiosity. 4. Fourth, the taste is innovative. As the saying goes, five flavors reconcile a hundred flavors, and ten flavors reconcile a thousand flavors. There are many basic flavors of dishes, and the key lies in reasonable collocation. One is to use the aroma of raw materials, the other is to use the compound aroma of various raw materials, and the third is to adjust the aroma by using compound seasoning, which is constantly introduced by condiment manufacturers. This practice has been widely used by many cooking workers and achieved good results. At the same time, many condiment production enterprises also spend a lot of money to hire famous chefs as product consultants or image spokespersons, which is not only conducive to the promotion and application of their products, but also enables the consultants to feedback the actual needs and opinions to the production enterprises in time. 5.5. Color innovation. The color of dishes is the result of the interaction of inherent color, light source color and environmental color. According to the inherent color of raw materials, we should use the color matching method and the color matching method in a dish to make the dishes colorful, harmonious and attractive, which requires choosing suitable raw materials and seasonings. This method can not only improve the original dishes, but also be innovative. 6. Innovation in the form of raw materials. The modeling of raw materials of dishes can be done in many ways, such as manual, mechanical, cutting tools, molds and so on. Different pieces of the same raw material will make dishes with different flavors. To give the simplest example, dipping cucumber in sauce, patting cucumber, cucumber slices and shredded cucumber have different tastes and qualities. Of course, beautiful raw materials can arouse people's appetite and improve the quality of dishes. 7.7. Innovation of cooking technology. Chinese food has dozens of basic cooking techniques, such as frying, sliding, frying, frying, steaming, frying, roasting, roasting and roasting. Each technique has different characteristics, and the color and fragrance of dishes are mainly realized by cooking. Complex application and reasonable collocation of cooking techniques will create unique dishes. For example, the same raw materials, because the order of first steaming and then frying or first frying and then steaming is different, will make different flavors of dishes. 8. Combine Chinese and Western cuisines for innovation. With the increasing exchanges between China and foreign countries in various fields, the intersection of cooking skills is no exception. The production of Chinese and western food has its own characteristics, which are integrated with each other and have their own characteristics. It combines Chinese and western cooking techniques, raw materials and condiments, which have both local traditions and exotic flavors. How can you not produce interesting products? Pay close attention, almost every cooking contest will produce several excellent dishes that combine Chinese and western styles. Of course, this requires chefs to learn the cooking skills of western food with an open mind, so as to achieve mastery and ease of use. 9. Excavate traditional stunts. Years have changed, the sun and the moon have circulated, and the excavation of traditional dishes has become a beautiful landscape. Fashion is reviving Tang suit and Chinese tunic suit, singing circle is reviving original singing style, and catering industry is also regaining quaint style and pursuing simple ingredients and tastes. The excavation of traditional dishes such as Manchu-Han banquet, fisherman's banquet, peasant banquet and water margin banquet has enriched our diet structure and improved its cultural connotation. Of course, this kind of dishes will be more popular if they are carried forward in line with the principle of inheritance and combined with the values, consumption and nutritional needs of modern people to make necessary improvements. 10. X. innovation of tableware. Dishes are inseparable from containers, which can set off dishes, package and supplement dishes, and reflect the extension of dish culture. There is a harmonious contrast between the color and shape of utensils and the color and shape of dishes. Reasonable selection of utensils can effectively highlight the artistic beauty of dishes, which is also an innovative concept. Therefore, chefs are required to have certain aesthetic knowledge and composition knowledge in order to be more handy in their work. In short, we should observe the demand changes of the catering market with keen eyes, and guide innovative design with uninterrupted cultural accumulation and rich work practice. Read more relevant knowledge and return to the list of food quality management columns.