Friends who have eaten the staff canteen are no strangers to the chef's dishes. I don't know if you have noticed that the dishes cooked by the canteen master are all bright in color and there are many oily or sticky dishes. In fact, it is not only the staff canteen, but also the university canteen.
Why do chefs like to dip dishes in oil or hook them up so much?
Because the color of food will become more and more beautiful. Our own Chinese restaurant pays attention to food, and the first place is color. If the color is not good-looking, your food will be hard to attract attention and will not be sold, let alone the aroma.
Soaking in oil will make the color of the dish more and more golden. Do you prefer fried chicken, fried chicken fillet and old-fashioned pot-wrapped meat when cooking in the canteen? After all, fried food is not difficult to swallow anyway, and it has an appetite. So at first, the general canteen will sell fried ingredients.
Hooks can also make dishes brighter and more beautiful. Such as sweet and sour pork tenderloin, bean curd with soy sauce and fried fish wrapped noodles, you can still feel their delicacy through the window display. Moreover, uncooked food cools slowly, and fruit juice locks the indoor ambient temperature. Even if it is left for a while, the taste will not change. Compared with other dishes, it tastes better.
Oily foods need to be preserved more easily than stir-fried dishes and iron pot stews. Even after a few hours, the food can still be eaten. For the canteen master, it is the best way to cook a lot of dishes at a time, and to ensure that the taste of the dishes and the ambient temperature are kept in a good state.
Is cooking fast when the oil is over and the vegetables are not cooked?
Yes The dishes in the restaurant need the speed of serving. If a dish becomes more and more popular and is quickly divided up, the chef in the restaurant kitchen needs to prepare the next dish in advance and continue this dish. Fried vegetables and vegetables are prepared in advance, such as pickled raw materials, cooked meat and fish.
What the chef can do is to fry or skip this step, ensure that the dishes can be cooked in a few minutes, and then quickly show them in the window so that the staff and students behind can also eat the dishes.
Too much oil and too little vegetables are not easy to disperse, is it more conducive to cooking?
Cooking and hooking ingredients are generally one by one, which is conducive to workers cooking and will not cause the problem of accidental spillage of vegetable juice. This is helpful for the operation of all canteens, and it is convenient for the aunt who cooks in front to put several pieces into the tableware at a time, and it is also convenient for the workers behind to clean up the canteen.
Eating oil and ingredients for a long time will affect your health?
Generally speaking, the harm is not too great. If you are good at nutrition collocation, you should eat more vegetables, fruits and fruit collocation on the premise of eating fried food. If you only eat oily ingredients, you may lose control of your weight for a long time and the parallel lines will soar.
And if you eat too many ingredients, you may not be able to accept other ingredients that are not completely hooked. The taste of fruit juice is generally on the side. You can put condiments on food and eat it often, which will make the taste heavier. It is unacceptable for other fresh and light foods.