[Cooking; Culinary art] To cook and cook, to boil food.

"Cooking" is the meaning of cooking, "cooking" means cooked, broadly speaking, cooking is the thermal processing of food raw materials, raw food raw materials processed into mature food; narrowly speaking cooking refers to the rational selection of food raw materials deployment, processing and treatment of clean, heated and flavored, so that the color, aroma, taste, shape, texture and quality of the food. Processing treatment net, heating and seasoning, so that it becomes color, aroma, taste, shape, texture, nutrition and the beauty of the safe and harmless, conducive to absorption, beneficial to human health, strong people's physique of the meal dishes including seasoned cooked food, including modulation of raw food. Also as " 烹餁". To cook food, to make meals.

Tang Sun Ti's "Preface to the Ode to the Virtuous Politics of Pei Gong, the Assassin of Jinzhou in Tang": "Vegetables and food to be cooked together, and the wild times to be dry and wet." Song Lu You, "Ten Rhymes for Eating Shepherd's Chestnuts": "There is no day for picking, and there is a secret recipe for cooking." Ming Shi - Le Zhi II: "Cooking is strict, and the altar is solemn." Pu Songling (清蒲松龄) "Liaozhai Zhiyi (聊斋志异)-湘裙" (Liaozhai Zhiyi (聊斋志异)-湘裙)："On the other hand, the diced meat and vegetables are listed, and the cooking is appropriate." Zou Taofen (邹韬奋)《萍踪忆语》18："The contents of these women's magazines are probably novels and monographs on family, cooking, clothing, and so on." 林淡秋《马逢伯》："Small dishes are still the usual small dishes ...... but as soon as they are cooked by the divine hands of this female chef, they do have an unusual flavor. "

Culinary Culture

Cooking Fugue (Author: Cangshan Muyun) Pan-fried cooking and food virtues, each with its own flavor; meat and vegetables, all the classics. The beauty of heaven and earth, thanks to the gift of the mountains, rivers, sun and moon; the desire for food and color, taken from the cup of light and shadow of the interplay. Three meals to extend the fire in a hundred generations, a night goblet food talk to a thousand years. On the food to say eat the road, macro and micro all to; drink sex food interesting reasoning, there is no not fine. Or collection of vegetables, or fishing and hunting animals, or the beauty of animal husbandry, or farming food, or the essence of the sea, can be under the pot of a chowder, screening style.　　The stone lei stove for the stove, cooking the sea to cook the sky to entertain. The ingredients take the convenience of the geographical location, the skill to cultivate the dexterity of the work, the fire to get the three flavors of the meaning of cooking to bear the humanities of the Hua. Meat is the main food, vegetarian food is the supplement, and seasonal vegetables are the delicious food, which is collected in the five organs. Or sea food is still, land food to supplement the cooking of palmistry for the present day, the eye in the stomach. Fish and wine of fresh, southern service fierce fire attack porridge; ride the beauty of the fast flavor, the north guest warm stove tuning face. Enough to prove that the style of southern porridge and northern noodle, each get a spoonful of the sea ear. Meals hand, not to have the painting live write through the strength; cooking and stewing experts, not to have carved the fine description of the art; not to get its wonderful flavor.　　Frying and popping, stewing and baking, the name of the delicacies, leading to the immortal review; drowning and dipping, the reputation of the taste buds of the pastry, and spare the high priests salivation. The master craftsman of the knife, the court's skillful craftsmanship; God's kitchen kung fu, the wisdom of the family's wildest imagination. A pot of collection, extra heart, although the river back mountain distance and its flavor is different. There may be clouds, flavor first brew, there must be a secret book, but the secret of the law is often lost in the worry. Therefore, the more popular their skills, and the more long-lasting their flavor.

" Raw materials are the material basis for cooking. With the development of China's economy, cooking raw materials are more colorful, international cooking materials and our traditional cooking materials have shown their skills, each showing their ability. Culinary raw materials from the varieties, specifications, quality, quantity and other aspects have been greatly developed and improved. Traditional and innovative cooking ingredients, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, injecting strong vitality into the development of Chinese cooking. For example, traditional cooking ingredients such as chicken, duck, fish, pig, cow, sheep and many other dishes are the result of the hard work, painstaking management of our chefs over the generations, the application of art according to the material, the rational use of materials, clever combination, careful cooking, careful conditioning, leaving a deep-rooted impression in people's minds, forming different cooking schools and food culture. However, the introduction of many new culinary ingredients from abroad, into the catering market, expanding the food structure, for modern Chinese cooking to inject new vitality, providing sufficient material security. Such as artificial hatchery salmon, duckbill fish, fat cattle, crocodiles, ostriches, etc., to clever, reasonable, scientific, economic, bold use, creating a number of new flavors dishes, adapted to the general public in the dietary culture of the rhythm of change, to meet the different levels of consumption on the pursuit of good food, but also for the overall development of Chinese cooking, pushing the envelope to open up a new situation. Such as plant-based cooking materials - amaranth, watercress, ferns, amaranth, orange blossom, fritillary, burdock, parsnip, bean seedling, willow buds, acacia, perilla leaves, mint, Brasenia schrebergeri and so on. Artificially and scientifically cultivated ones such as Dutch beans, Italian kale, New Zealand cauliflower, French parsley, American cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover celery, cherry carrots, purple kale, shiitake mushrooms, enoki mushrooms, bamboo mushrooms, flat mushrooms, portobello mushrooms, hairdressing mushrooms, straw mushrooms, and so on, have become recognized as culinary ingredients.

In terms of seasonings, traditional seasonings have become more serialized and standardized, forming a wide range of seasonings and semi-finished seasonings of vegetable cooking oils, such as ketchup, spicy soy sauce, zhejiang vinegar, king soy sauce, king soy sauce, garlic chili sauce, tasty fresh soy sauce, seafood sauce, jiouhou sauce, satay sauce, raw pepper sauce, marinade, old soy sauce, rice vinegar, balsamic vinegar, oyster sauce, barbecue sauce, Portuguese sauce, garlic honey, curry sauce, garlic chili sauce, Guilin Bean Curd, Soy Chicken Sauce, Soy Sauce, Soy Bean Chili Sauce, Guilin Chili Sauce, Pork Ribs Sauce, Marinade Sauce, Premium Soy Sauce, Shrimp Sauce, Seafood Sauce, Fish Sauce, Kyoto Sauce, Kraft Salad Sauce, Wonderful Sauce, Tatou Sauce, French Sauce, Russian Sauce, Italian Sauce, Holland Sauce, Barbecue Sauce, Chicken Powder, Beef Extract, etc., which is used a lot in China's cooking and catering industry. Use.

The reason why cooking can become a technology, an art, a culture, because it has the following significance and role in human life:

1. Provide nutritious meals, strong body, to meet the material needs of human dietary life.

2. Provide healthy and safe meals to ensure dietary hygiene.

3. Provide color, shape, taste and beauty of the meal.

4. To create and develop food culture and promote the construction of human civilization. Cooking starts with raw materials, also known as ingredients, and good cooking requires fresh, high-quality ingredients. Attention needs to be paid to the shelf life. Types of ingredients Cereals (rice, noodles, wheat, mixed grains, etc.)

Meat

Vegetables, fruits

Edible fats and oils

Seasonings Because of the characteristics of the ingredients themselves, or the different forms of the ingredients, the cooking starts with processing. It is only after treatment that you can collect them for longer.

Washing or thawing

Peeling and cutting (or slicing, shredding, dicing, mincing)

Seasoning before cooking (ingredients are often marinated before cooking in order to facilitate flavoring) Cooking can be done in many ways:

1. Oil for heat transfer:

Stir-frying, pan-frying, sticking, cooking, deep-frying, slipping

Cooking: marinade without cornstarch to thicken. The rest is the same as slipping.

Frying raw materials, called stirring.

Water transfer heat after frying: simmering, braising, simmering, burning, steak

Simmering: the first material to fry a fried, and then add the soup until cooked. Seasonings can be added before or after the soup.

Braising: thicken the gravy before serving, and simmer the rest.

Simmering: also known as braising, first stir-fry, then add soup and seasonings, light heat, until cooked.

Braise: add soup and seasonings, micro-fire until nearly cooked, then collect soup with high fire. The rest is the same as simmering.

Steak: thicken the gravy before removing from the pot, and cook the rest in the same manner.

The process of frying or deep-frying raw materials with seasonings over low heat, such as: prawns, crucian carp, etc., with a crispy texture, thick juice and flavor characteristics.

2. Water heat transfer:

blanch, shabu-shabu

boil: cast materials in water (cool, warm, open), heated until cooked

stew: high-flame broth. The rest is the same as cooking.

Simmering: mainly used for materials that are not easy to crisp, such as feet and claws. Wide broth and high fire.

Warm: warm fire long hot. The rest is the same as simmering.

3. steam heat transfer:

steaming, preserved fish

4. other:

halogen, sauce, smoked, roasted, choked, pickled, mixed, plucked

baked: salt as a hot medium cooking methods, such as salt-baked chicken, the dish has a taste of mellow, fresh and fragrant flavor characteristics of the United States.

Seasoning: cumin powder 1, burning meat should not be put too early salt:

Salt is the main component of sodium chloride, easy to make the protein in the meat coagulation, so that the meat block shrinks, the meat becomes hard, and not easy to burn.

2, the frying pan should not be burned too strong:

Regular consumption of fried dishes burned too strong, easy to produce low acid stomach or gastric ulcers, such as untreated will also occur cancer.

3, meat, bone boiling avoid adding cold water:

Meat, bone contains a large amount of protein and fat, boiling in the sudden addition of cold water, the temperature of the broth is gathered to drop, protein and fat that will be quickly solidified, meat, bone of the gap will be gathered to contract and will not become rotten. And meat, bone itself will be affected by the fresh flavor.

4, uncooked soybeans should not be eaten:

Soybeans contain a substance that will hinder the activity of trypsin in the human body. People eat uncooked soybeans, soy protein is difficult to digest and absorb, and even diarrhea. While consuming boiled and burnt soybeans, there will not be a problem.

5, burning eggs should not put MSG:

Eggs themselves contain the same ingredients as MSG glutamic acid. Therefore, there is no need to put MSG when scrambled eggs, MSG will destroy the natural fresh flavor of eggs, of course, is a waste.

6, acidic and alkaline food should not put MSG:

Acidic food put MSG at the same time high-temperature heating, MSG (glutamic acid) will be due to the loss of water into pyroglutamic acid disodium salt, although non-toxic, but there is no little fresh flavor. In alkaline food, when the solution is in alkaline conditions, MSG (monosodium glutamate) will be transformed into disodium glutamate, is no fresh flavor.

7, repeatedly fried oil should not be eaten:

Repeatedly fried oil its heat energy utilization, only about one-third of the general grease. And cooking oil in the unsaturated fat after heating, but also produce a variety of harmful polymers, this material can make the human body growth stagnation, liver enlargement. In addition, this oil in the vitamins and fatty acids are destroyed.

8, frozen meat should not be thawed at high temperatures:

Frozen meat on the stove, thawing in boiling water, because the water in the meat tissue can not be quickly absorbed by the cells and outflow, it can not restore its original quality, high temperature, the surface of frozen pork will also be formed into a hard film, which affects the diffusion of the internal temperature of the meat, to the bacterial reproduction of the opportunity, the meat is easy to deteriorate. Frozen meat is best thawed naturally at room temperature.

9, eat eggplant should not remove the skin:

It is a very useful vitamin for the human body, in our country all vegetables, eggplant contains the highest vitamin P. The most important thing is the concentration of vitamin P in the eggplant. And eggplant in the most concentrated place of vitamin P is in its purple epidermis and fleshy connection, therefore, eating eggplant should be eaten with the skin, and should not remove the skin.

10, aluminum and iron cookware should not be mixed:

Aluminum products are softer than iron products, such as frying pan is iron, shovel is aluminum, softer aluminum shovel will soon be worn into the frying, people eat too much aluminum to the body is very bad. Seasonings list of seasonings used in cooking are: salt, wine, sugar, vinegar, soy sauce, monosodium glutamate, chili peppers, peppercorns, cumin, fennel, cinnamon, cinnamon, tangerine peel, green onions, ginger, garlic, ketchup, five-spice powder, star anise, lemon, fish sauce, shrimp paste, mint, tempeh, black beans, black beans, fermented soybean curd, oyster sauce, sesame oil, sesame seed paste, XO sauce, cloves, bay leaves, rosemary, herbs, cardamom, and nine-layer pagoda. , cardamom, nine-layer pagoda (basil), sage, thyme, lavender, and tea.

Related tools for cooking

Pots and pans (wok, pan, casserole ......)

Steamer, oven, rice cooker

Knives (kitchen knife, bone chopper, fruit knife, willow blade knife, wave knife ......) Dip boards, sharpening stones

Spatulas, chopsticks, spoons

Eating and drinking

Chopsticks, spoons, bamboo skewers

Selecting oils

Olive oil avoids high temperatures, and soybean oil must be heated to be eaten, and these seem to be the people's ****ing knowledge. However, experts emphasize that even soybean oil can not be repeatedly heated, or it will be just as dangerous.

Olive oil is dominated by monounsaturated fatty acids, while soybean oil and corn oil are dominated by polyunsaturated fatty acids. The higher the degree of unsaturation of fatty acids, the poorer their heat resistance, and more likely to be oxidized polymerization and hydrolysis, cracking, cyclization and other reactions when heated. Therefore, with these unsaturated fatty acid-rich fats and oils to fry meat stewed fish, which animal food cholesterol may be oxidized into oxidized cholesterol, as harmful to the human body.

Olive oil and tea seed oil, which are rich in monounsaturated fatty acids, are best suited for cooling, and heating will destroy their nutritional value and generate harmful substances.

Peanut oil is suitable for daily stir-frying, while soybean oil is relatively safe for deep-frying, but repeated deep-frying should be avoided and intake of fried foods should be minimized.

Basic skills

The basic skills of cooking technology include: 1. knife skills; 2. feeding technology; 3. battering, hanging paste technology; 4. mastering the fire technology; 5. thickening and splashing technology; 6. seasoning time and quantity mastery of technology; 7. turning the spoon technology and plating technology.

Hot dishes

After the raw materials are processed and rewritten, the dishes are cooked by various heat transfer methods or methods, seasoned reasonably and cooked with proper heat, and the heat is in line with the physiological requirements of the diners when consumed, and this kind of dishes is hot dishes.

Attributes

The attributes of a dish are generally manifested in three aspects, namely: "color, aroma, taste", and there are also said to be attributes of: "color, aroma, taste, dish", more comprehensively, the attributes of the dish should be "quality, color, aroma, taste, shape, dish" six aspects. The so-called "quality" includes the nutritional value of the dishes, digestible cooked, tender, crispy, rotten degree of fire, in line with the sterilization health requirements; the so-called "color" includes the main ingredients and auxiliary materials with the color, material and juice color, as well as decorative materials with the color; the so-called "aroma" includes the main ingredients and auxiliary materials with the color, material and juice color, as well as decorative materials with the color; the so-called "aroma" includes the main ingredients and auxiliary materials with the color, material and juice color. The so-called "aroma" includes the smell of meat, fish, vegetables, fruits and other aromas that meet the standards; the so-called "flavor" is the unique taste of the dish can be tasted salty, sweet, sour and other flavors; the so-called "shape" includes the dish's color, color and color. The so-called "shape" includes the main ingredients in the dishes, the shape of the ripe auxiliary ingredients, as well as dishes served in the container image; the so-called "vessel" includes the shape and size of the vessel with the quality of the dishes commensurate with the quality of the vessels, the texture and color of the vessels and dishes and texture and color commensurate with the whole table of dishes and a variety of vessels between the shape, size, texture and color configurations commensurate. Color configuration proportional, etc.

Conditions

The conditions that make up the attributes of a dish are the cutting and preparation techniques and cooking techniques. Among them, cooking technology is the main condition of the composition of the attributes of the dish. The reason is simple, in a nutshell: the production of general dishes. We must go through eight processes: raw material organization, classification and selection, cutting into shape, ingredients, cooked, heating and cooking, seasoning, and serving. The first four processes are cut with the scope of the technology, the composition of the attributes of the dishes, although it is also very important, such as raw material finishing delicate, gear selection section appropriate, cut the shape of the appropriate size and uniformity, the main ingredients and auxiliary materials with a reasonable combination, etc., but it only constitutes a variety of attributes of the prerequisites of the dishes. Cutting and matching technology can only make the dish raw materials to happen "shape: the change, more importantly, to make the raw materials to happen "quality" changes, and finally constitute the perfect attributes of the dish.

Categorization

One is cold dishes, the other is hot dishes. Hot dishes are the main part of the dishes, cold dishes are the "trailblazer", so both categories should not be ignored.