The principle of categorizing cooking ingredients is scientific and reasonable; easy to use.

I. Introduction to Cooking

Cooking refers to the art of meals, a complex and regular processing of ingredients into food. Is the processing of ingredients, so that the food is more delicious, better looking, better smelling treatment and method. A delicious food, necessarily color, flavor, meaning shape and nutrition are all good, not only to make people feel satisfied when eating, but also to make the nutrition of food more easily absorbed by the body.

Two, cooking ingredients

Cooking first raw materials, also known as ingredients, good cooking requires fresh high-quality ingredients. Attention needs to be paid to the preservation period. Types of ingredients: cereals (rice, noodles, wheat, grains, etc.); meat; vegetables, fruits; edible fats and oils; seasonings.

Processing of ingredients: Because of the characteristics of the ingredients themselves, or the different forms of ingredients, cooking begins with processing. It is only after treatment that it can be collected for a longer period of time.

Washing or defrosting; peeling and cutting (or slicing, shredding, dicing, mincing); seasoning before cooking (ingredients are often marinated before cooking to facilitate flavoring).

Chinese culinary art and its manifestations:

1, Chinese culinary art

Chinese culinary art is in the process of the development of the history of cooking, gradually formed, developed and enriched. It is characterized by the close connection between practical purposes and aesthetic values. Such as ceramic cookware shape from the practical needs of the design, intended to be placed smoothly and evenly heated, but gives a person a symmetrical, balanced feeling of beauty.

The continuous evolution of pottery, copper and iron is not only the improvement of craftsmanship and performance, but also contains the intention of pursuing the beauty of form. With the development of material production and the progress of social life, cooking is more and more aesthetic nature, until the development of practical and aesthetic and a variety of color modeling dishes and sumptuous feasts.

2, the form of expression

Chinese culinary art has a variety of forms of expression, here mainly through the dishes themselves, color, shape, aroma, taste, taste, nourishment and feast combinations to get a glimpse of it. People often generalize the former known as the art of taste; the latter known as the art of feast. The art of taste and the art of feast is summarized as the art of taste. Chinese cooking not only pay attention to the beauty of physiological taste, but also focus on psychological taste (that is, taste outside the taste) of the United States.