Everything is good, the absolute law of achieving the goal: predict ---- prepare for ----- challenges------ failure------ summarize the reasons for failure, think about corrective countermeasures, and then prepare ------ challenges ------- failure------、、、、、、! As long as the process is repeated indefinitely, I don't think there is anything we can't do!
I remember that since high school, I used to read books for two hours every night before going to bed, no matter what kind of book I read (except when I was drunk). I have read three books on "The Biography of Mao Zedong", which are written by domestic publishing houses, party history, and British journalists.
I also have a habit, that is, when encountering some problems, I will not go with the flow of one-sided recognition, generally I will find foreign and domestic information to check, look at different arguments, and finally synthesize, it has become my recognition of this matter, this is more laborious, but the effect is very good, basically eight or nine not far from ten!
In general, Master Tang now insists on learning every day, learning the knowledge that he has not learned, of course, in the catering industry, what he has learned more is definitely this aspect. My beef series, stew soup, hot pot recipes and processes, many of them are reading books by themselves, reading some very old books, combining the things they understood before, judging ------ preparing to ------- trying to ------ challenge------- failing------- summarizing------ and then challenging、、、、、、、、! (All of my recipes are the result of countless practices I have practiced over the years)
Especially soup, how to say it, soup and stir-fry are different, soup needs absolute recipe and precise process, duration! Stir-frying focuses on the basic skills and back menu. In the 1980s and 1990s, if you pay attention to a little, the kitchen will be divided into two parts, and the soup department is independent, especially in Guangdong!
Until now, many high-end restaurants in Hong Kong and Macao still maintain such a personnel structure, you may ask why, I say so, take the flower glue stew chicken soup for example, good flower glue needs to be repeatedly soaked three days in advance, the old hen needs to use the chicken stew two processes to complete, hehe, how much kung fu, think about it.
The basics of the preparation of wonton noodle soup base "Raw Materials"
To learn any kind of knowledge, there must be a foundation, just like elementary school words and addition, subtraction, multiplication and division, which is the basis of all knowledge! I am very disapproving of everyone looking directly at the formula, unless you have a deep foundation in spices and medicinal materials, otherwise you have to ask how to use a certain medicinal material!
《Raw Materials》
The most critical thing in doing business is not production, but market positioning, the taste is not good, but as long as the amount is large, push to the construction site to sell, the business is still good, because the people who work are not paying attention to health, but filling the stomach, as long as the taste is not too bad. Conversely, if you push the above set into an upscale business district, do you think someone will eat it?
Therefore, after market positioning, the cost of materials is derived and the purchase price of raw materials is determined. Don't ignore the raw materials, the knowledge is great!
Let me put it this way, the main raw materials used in wonton noodle soup base are pork bones, chicken and beef bones, and auxiliary materials include Chinese herbal medicines, spices, refining oils and so on. Then the above three raw materials score four grades, Chinese herbal medicines and spices divided into three grades, refining oil divided into two grades, these grades determine the taste of the soup base, but there is also a large price difference!
(The division of raw materials, the focus of the !!! This determines the quality of the product)
Let's start with the three main raw materials. Beef bones are omitted, because domestic beef bones are more abundant, the price is not high, basically fresh. So let's look at chicken and pig bones, the first division is fresh or frozen, the best pig bones must be farmed for one or two years of the kind of native pigs, chicken that is a year or two old hens. The second is the second grade of goods, freshly slaughtered commercial pigs in the market, eliminated layer chickens! The above belongs to the fresh category of two grades!
Then it is the turn of the third gear of frozen goods, in fact, the frozen goods are also very fine, the best chicken and pork bones are definitely the big brand goods of German manufacturers (large scale, equipment, advanced environment, stable product quality), a little less is the domestic large factory goods, in fact, the difference between the above two is not very large, but the quality of domestic manufacturers is unstable.
The fourth gear is the most important garbage import frozen products, such as chicken skeleton and chicken feet, you really don't know which country it is, which year it is produced, but this does not matter, the existence is reasonable, the price is low, just like a box of frozen chicken skeleton, the cheapest I bought is 16 pieces (used to cook to feed the dog, before going to bed to see if it has any symptoms)!
To sum up
First gear: native chicken, native pig
Second gear: breeding pigs, eliminating layer chickens
The third gear: foreign big brand pork bones or whole chicken (German or American brands for the best, don't mention Shuanghui with me, Shuanghui Goldman Sachs is the majority shareholder, meat quality is American)
Fourth gear: no clear source, no brand pork bones, chicken skeleton or whole chicken
The above is a quality and cost classification of raw materials, perhaps you will ask the soup master, can you make the frozen products taste fresh! All I can say is that closeness, complete consistency is impossible. This classification determines the positioning of your store, and it is seriously optimistic! (In particular, many friends do not know why to put beef bones, in fact, from the taste level of soup, beef bone soup is more delicious than pork bone soup, but many people do not know how to make beef bone soup, making beef fat taste heavy.) However, there is a point, some people do not eat cattle, but I teach this soup base to make it without beef smell, and the dosage is not large, decide for yourself)
(Selection of Chinese medicinal herbs and spices)
I have written a lot of articles about spices and Chinese herbal medicines here before, but I will not elaborate on the nature here, but directly say how to choose quality!
Chinese herbal medicines: Wonton soup base used In chinese herbal medicines such as dang ginseng, sand ginseng, jade bamboo, guiyuan, Bai Zhi, etc., when selected enough, the best quality is the place of origin, such as red dates, everyone knows the good of Xinjiang, goji berries are definitely Ningxia, but this is not the key point, the most important thing is to see its production method, natural air drying, equipment drying have qualitative differences, but do not buy sulfur, so that the soup will become sour! (The role of Chinese herbal medicine is not to improve the taste of medicine, but to lift the slight sweetness that sugar and rock sugar do not have, and to neutralize the spicy taste of spices)
Spices: Spices mainly depend on the place of origin, especially peppercorns, pepper, try to buy the origin, and specially explain a few, star anise and cinnamon, because they can extract essential oils for industrial use, so now a lot of star anise, cinnamon, grass fruit on the market are already refined oil low-grade products, so the soup effect is very poor.
(At present, spice refining essential oils usually use distillation methods, the oil is steamed out, and then the spices are dried and sold to local markets.) The difference between them is that the unprocessed color is more fresh, the smell is full, the distilled color is drier and duller, and you have to put it in front of the nose to smell the aroma! ）
(Haihe fresh, dry and fresh choice)
Haihe fresh, dry and fresh, fresh in the soup base has only one role, that is, fresh, all kinds of bones, meat, Haihe fresh fused together, so that the soup fresh to have a sense of layering, then the use of them is also very exquisite, more will be fishy, less and does not work, and all kinds of Haihe fresh must be processed, otherwise the best effect can not be produced, this article because the length is too long, only teach the selection, how to use it to the next article and then detailed.
Types of fresh goods: The fresh haihe river, which is generally used in the ravioli soup base, rarely has local crabs, crucian carp, shrimp, kelp (konbu) fresh shrimp shells and so on.
Dried and fresh types: Yaozhu, shrimp, shrimp skin, shrimp, earth fish, bonito, dried ground dragon, ham and so on.
Fresh to buy cheap goods from the local market, the taste is not much different, you can not use the top, there is no need! It is worth saying that it is dry and fresh, this thing market is priced according to specifications, such as the top of the Yaozhu to go to the big hundreds of pounds, and the cheap dozens of pieces have, then how to choose?
Earth fish, yaozhu, shrimp, shrimp skin, shrimp, bonito, regardless of size, the taste is no different, and the influence on their quality is the origin, processing method, preservation method, preservation time of these four elements! In this soup master teaches is a business practice, therefore, no matter what consumer group is targeted, there is no need to buy a large specification, a small one, to ensure good quality!
(At present, the origin of Haihe dry goods can be checked on the Internet, and the processing method is rarely naturally dried, basically all are dried by equipment, so the most important two points are to see the preservation method and time, which I will talk to you through video form)
"Raw Materials", "Equipment and Processes", "Complete Recipe and Processing", "Exclusive Secret Sesame Oil, Bowl Base Production", combined with a small part of the video, through four articles, Master Tang shared the exclusive and best flavor of wonton noodle soup with everyone. (The ravioli filling and the wonton skin and wonton noodles are also included))
Remember, do whatever you want, even if you are penniless and in adversity, don't give up learning, because learning is the only way to improve your own value!
"The ancients, the one who has attained the will, the zega is added to the people; the unchievous, the self-cultivation is seen in the world." The poor are alone, and the poor are good at the same time. "====Mencius