big pot is an important part of popular food and beverage. At present, the level of chefs is still uneven. Many chefs are difficult to control the cooking skills of the big pot. The quality of the products is not high. The market has caused the market so that the peers are biased to the big pot, and the taste of the big pot is not on the table.
China has a lot of excellent cooks and cooks, because the reasons for working in the office canteen or the big hotel can not make a breakthrough in the social food and beverage, so that we do not know enough about the high level of the big pot dishes. In fact, the quantity, speed, palatability and cheapest of the cooking of the big pot is in line with the requirements of modern nutrition and health. Its process has progressed gradually to the scientific, systematic and standardized aspects. It not only provides the most suitable food and beverage varieties to the office canteens, the internal restaurants of the company and the continuous fast food companies, and is well received by the public. . The cooking method of
big pot is basically the same as that of small pot, but because of the different quantity, their processing methods are quite different from small pot dishes. What is the relationship between the big pot and the small pot dishes? For example, the driver who can drive a big truck is sure to drive a car, but the person who can drive a small car doesn't have to drive a big car, and it also needs to be driving on the driver's license. Here I summarize the three aspects of cooking, food safety and cooking technology.
40 years old lord of the canteen, the retired old man announces the operation of the big pot, which is cheap
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to serve the public food, which is basically for the public diners, because of the big pot dishes. The amount of consumption is relatively large, the consumption target is relatively fixed, and per capita consumption is not high, such as reducing the cost of materials in procurement is particularly critical. There are many tricks to learn from it.
40 years of work for the retired old master of the canteen to announce the operation of the big pot taste fragrance cheap
the big pot can not grab the season
the vegetable materials can not be selected to catch the season dishes. For example, when we have just entered the spring, we can not choose the just listed carrots, a few chunks, the price is too high, as a popular dish, the first to control the cost. Large pot dishes should choose more popular ingredients.
less leafy vegetables, low yield, low
leafy vegetables must be used less. For example, 100 Jin of leaf vegetable raw materials, after the blanch, stir fry, may last the last 40 Jin, the rate is too low, easy to improve the cost, should not be adopted. We can choose the raw materials of root vegetable, stem vegetable, flower vegetable and fruit and vegetable, such as potatoes, winter gourd, broccoli and eggplant, which have high yield, which means the cost is lower.
for more than 40 years of work in the canteen, the retired old man announced that the operation of the big pot was cheap
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edge corner surplus material change treasure, reduce cost
we often use root vegetable root, cabbage root, celery leaf, bean curd residue to make full use of waste, use celery leaf as water boiled fish, use cilantra root, cabbage root to make small salted vegetables or appetizers, can also be used to pack stuffed bun, make pie, are all very good.
40 years of work in the canteen, the retired old man announced that the key to the operation of the food was
because of the food safety. Responsibility. It is an important measure to prevent food safety hidden trouble by checking the raw materials and preventing food overnight.
food testing department is essential for
cooking canteens or restaurants, which must have specialized food testing departments and specialized health inspectors and equipment. Using bacteria to detect papers and instruments to detect all kinds of ingredients, if the test paper is abnormal, it means that the food contains a large number of pesticides or bacteria exceeding the standard. This kind of food can not enter the kitchen without treatment, otherwise it will cause group food poisoning. The ozone washing machine can also be used to sterilize and disinfect vegetables. This kind of disinfection equipment has a strong dispelling effect on bacteria, pesticides and heavy metals in fruits and vegetables.
green vegetables are now fried, now eat now cut
green vegetables must now eat now, the green cabbage stored in the night is easy to form nitrite in its interior, it is one of the important substances causing food poisoning. Second days of vegetable raw materials should not be matched today, otherwise the cut vegetables are easily mixed with flying insects or cockroaches, and it is also easy to dehydrate and deteriorate the vegetables.
meat dish washing after cleaning
the meat dish with juice first wash with warm water, wash the sauce, oil wash clean, then wash again with cold water, cool, dry, put in the preservation of the refrigerator, second days in the pot to heat, re flavored.
rice after rice is scattered to save
the rice after night is most likely to cause food poisoning. Most of the reason is that rice does not air through the night, the rice part containing heat will be very easy to breed bacteria and cause food poisoning. Before the rice is put into the refrigerator, the rice is fully dispersed, so that the heat is fully distributed in the middle of the rice, then the fresh-keeping film is covered and stored in the refrigerated refrigerator. It can be used normally for second days.
after mixing the meat filling and cooling into the freezer to save
because of the heat of friction, the meat filling made by the meat winch will be relatively hot, and must wait for the meat filling to be completely cool, then put into the food bag and put in the frozen refrigerator. This is because the meat is easy to cover, the heat in the meat can not be released, and the inside of the meat will produce deterioration.
avoid lentil, kidney beans and other easily poisoned food
lentils, kidney beans, yellow flower vegetables, these vegetables are not used as much as possible. If the vegetables are completely fried, the color is not good, the color is good, the vegetables can not completely stir fry, so the very spear shield is very easy to produce food safety accidents, Do not use this kind of food as much as possible.
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the weight of a big pot to reach more than 100 Jin, how to stir up the more than 100 Jin of vegetables good and good, this is a lot of learning, the master of small pot dishes really have to seriously study and master. Large pot dishes emphasize the combined cooking method. One pot can only cook one method in one process.
cucumbers finally sprinkled on the dishes