Tasty Deduction

Author: Huang Chunsheng
Publisher:
Publish Date: 2004-01-01
Features: Mastering cooking techniques to improve the quality of dishes is an important means of improving life, enhancing nutrition, and strengthening physical fitness. At the same time, it can also bring aesthetic enjoyment to people's daily lives. However, how can one become proficient in cooking techniques and improve the quality of dishes? Upon reflection, there are more than twenty cooking methods (such as frying, stir-frying, quick-frying,, braising, stewing, stewing, stewing, braising, braising, poaching, braising, pan-frying, wrapping, roasting, boiling, roasting, boiling, boiling, boiling, pulling, honey, stuffing, salt-baking, and stacking) to consider, and achieving this is indeed not easy. Actually, there's no need to hurry. It's impossible to become a big fat person overnight, so we can only tackle one method at a time and progress step by step. This book shares some insights and examples on the cooking method of "stacking," accompanied by color illustrations and detailed explanations. Every qualified chef, in addition to possessing knowledge of professional ethics, must master solid cooking techniques and systematic theoretical knowledge. They must also recognize and familiarize themselves with traditional specialties, be able to innovate, and create extraordinary dishes from ordinary ingredients. "Stacking" is one of the many cooking methods. To help everyone achieve the aforementioned requirements in this technique, to use it skillfully, to inherit tradition while also innovating, this book is compiled and created with this spirit in mind. Whether in daily household life or at high-end banquets, dishes using "stacking" are often used. Generally speaking, "stacking" refers to the cooking method where two or more raw or semi-finished ingredients, after being cut and processed, are seasoned and marinated, then manually arranged in a stacking bowl (some may also require adding broth), and then steamed until fully cooked. They are then inverted onto a plate or pot, where the original sauce is used to thicken or drizzle the broth. Examples include "Stacked Mandarin Duck Chicken" and "Winter Melon Stacked Prawns." Currently, the food industry is highly competitive, with new products constantly emerging, so we must innovate in all cooking methods to attract customers' spending. Beyond the food industry, daily household life also requires diversity and innovation. Therefore, it is evident that mastering the "stacking" technique is just as important as mastering other cooking techniques. Through this book, we hope to provide some assistance to readers in their understanding and mastery of "stacking."