There are many ways to categorize ingredients, which can be divided into three categories according to the nature of raw materials: animal ingredients, plant ingredients, synthetic ingredients; according to the processing of ingredients and whether it is divided into fresh ingredients, dry ingredients, reproductions of three categories of ingredients; according to the status of ingredients in the production of dishes can be divided into the main ingredient, ingredient, seasoning, three categories; and the most common is the type of commodity according to the ingredients, divided into grains, vegetables, livestock, eggs, aquatic products and so on. Bean products, aquatic products and so on.

The selection of cooking ingredients is the first process of dish production. Whether the selection is correct or not will, to a certain extent, affect the quality of the dishes. We need to follow the following basic principles when choosing ingredients.

Principle of selecting ingredients with the dish

Selecting ingredients with the dish is to select certain quality of the main ingredients, auxiliary ingredients and seasonings according to the quality requirements of the particular dish.

Principle of food safety

To ensure the food safety of dishes, the selection of ingredients is the first barrier, must be strictly controlled. Therefore, to do toxic and harmful raw materials, such as puffer fish, bitter gourd, etc., corruption and deterioration of raw materials, such as long moldy peanut kernels, sprouted potatoes, rancid fat, rotting meat, etc., insect infestation and disease of the original do not use, such as rice and pork, etc..