菜鸟培训班做菜（Rookie training class cooking）.docVIP

菜鸟培训班做菜（Rookie training class cooking） Rookie Training Course --- what is flying water to pull oil? Preliminary treatment - fly water The preliminary cooking process is that the raw material after cutting processing, before entering the formal cooking, heating the raw material utilization of water, oil, raw materials to make half cooked or cooked whole process to prepare it for formal cooking dishes. In general, fishy smell of mutton, Sao smell of raw materials and raw vegetables, mostly through this program. I. flying water Flying water also known as blanch 1, the role of flying water (1) the vegetables bright color, crisp texture Leafy vegetables, fresh vegetables are generally green, green, and some, if the direct fry until cooked, easy to lose fresh green color, if the first fly water treatment to just cooked, it is bright color, and can remove the bitter taste. (2) to remove the blood of livestock and poultry raw materials, odor removal. The raw meat often have some raw materials for animal blood, visceral has thick smell, fly through water treatment, can remove blood, eliminate or reduce odor. (3) shortening and adjusting the cooking time of dishes The flying water treatment material, such as industrial production process of pre products and semi-finished from pre products or semi-finished products to product assembly than from parts to assembly, apparently to shorten the period of time. Some of the dishes with a variety of raw materials, and raw materials have great different properties and mature time gap, by flying water treatment to those difficult to cooked raw water to fly to a certain maturity, it can adjust and shorten the time to cook dishes. 2, the method of flying water (1) cold water feeding; Cold water feeding is to put the ingredients into a cold water pan, heat up until medium, cooked or cooked, and then remove. To make the raw materials to remove blood stains, to smell, can. (2) boiling water feeding; The boiling water is fed until the water is