"Cooking" means cooking, and "cooking" means cooking. Cooking in a broad sense is the thermal processing of food raw materials and the processing of raw food raw materials into mature food. Cooking in a narrow sense refers to the reasonable selection and blending of food raw materials, processing and cleaning, and heating and seasoning, so that its color, fragrance, taste, shape, quality and nutrition are safe and harmless, which is conducive to absorption, health and strong physique, including seasoned cooked food and prepared raw food. Also known as "cooking". Cook, cook.

Tang Sunti's Preface to Pei Gongde's Political Fu in Jeju, Tang Dynasty: "Vegetables should be cooked with it, and they should be dried and wet in the wild." Song Luyou's Ten Rhymes of Food: "There is no shortage of cooking." "Ming Shi Le Zhi Er": "Cooking is strict, and the monarch is humble." Qing Pu Songling's Strange Tales from a Lonely Studio: "There are many dishes, so it is suitable to cook." Zou Taofen's Memories of the Past 18: "The contents of these women's magazines are probably novels and monographs about family, cooking and clothing." Ma Fengbo by Lin Dan-qiu: "Small dishes are still ordinary dishes ... but once cooked by this female chef, it does have an unusual taste."

Culinary culture

"Cooking Fu" (Author: Cangshan Muyun) fried, each with its own flavor; Plain meaning, all called classics. The beauty of heaven and earth benefits from the gifts of mountains, rivers and the sun and the moon; The desire to eat color comes from the light and shadow of the cup. Three meals spread incense for a hundred generations, and one night eats forever. In the way of eating, macro and micro are the same; The principle of eating and drinking is not refined. Or the vegetables collected, or the beasts of fishing and hunting, or the beautiful scenery of animal husbandry, or the grain of farming, or the essence of the sea, can be cooked in a pot to identify the style. Shi Lei stove is the stove, and cooking the sea and cooking the day is the meal. The ingredients are convenient, skillful and well-cooked, and the cooking inherits Chinese culture. Or take meat as the main food, supplemented by vegetarian food, and turn seasonal vegetables into delicious food and collect them in the five internal organs. Or seaweed is the best, land dishes are the supplement, and cooking anecdotes are classics, which are obvious in the stomach. Fish and wine are fresh, and the southern service is fierce; Take advantage of the beauty of quick taste and mix noodles in the Beike heater. It is enough to prove the charm of southern porridge to the north, and each has a spoonful of ears in the sea. In the hands of diet, there is no power to draw pictures and write thoroughly; Experts in cooking and stewing must have the skills of carving and detailed description; Don't get a wonderful taste. Stir-fried braise in soy sauce, the topic is rare, attracting immortal comments; Soak in water, win the reputation of crispy taste buds, and make Gao Shi drool. Skillful craftsmen, take the court's skillful work; Chef kung fu, home-cooked fantasy of Zhihui. A pot of gathering is especially thoughtful. Although it is far from the back of the river, it tastes different. Or there is a cloud, the taste is brewed first, there must be a secret book, and the secret law is often lost. Therefore, the more vulgar, the longer the taste.

"Raw materials are the material basis of cooking. With the development of China's economy, the cooking materials are more colorful, and both international cooking materials and traditional cooking materials in China show their magic power. Cooking materials have been greatly developed and improved in variety, specification, quality and quantity. Traditional and innovative cooking materials, combined with cooking skills, are transformed into new delicacies, which meet the needs of people all over the world and inject great vitality into the development of China cooking. For example, many traditional cooking materials such as chicken, duck, fish, pig, cow, sheep and so on. It is the result of hard work, painstaking management, tailor-made, reasonable materials, clever compatibility, careful cooking and careful conditioning of chefs in China, which has left a deep impression on people's minds and formed different cooking schools and food cultures. However, many new cooking materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking and providing sufficient material guarantee. Such as artificially hatched salmon, duck-billed fish, fat cattle, crocodiles, ostriches and so on. , skillfully, reasonably, scientifically, economically and boldly used, has created many new flavor dishes, adapted to the rhythm changes of the public in food culture, satisfied the pursuit of delicious food at different consumption levels, and opened up a new situation for the all-round development and innovation of China cuisine. Such as plant cooking materials-amaranth, cress, bracken, purslane, platycodon grandiflorum, houttuynia cordata, burdock, Toona sinensis, bean sprouts, willow buds, Sophora japonica, perilla leaves, mint, water shield and so on. Artificial scientific cultivation, such as peas, Italian kale, New Zealand cauliflower, French parsley, American cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover celery, cherry carrots, purple cabbage, mushrooms, Flammulina velutipes, dictyophora, Tricholoma matsutake, Nostoc flagelliforme and Volvariella volvacea, have all become recognized cooking raw materials.

In terms of seasonings, traditional seasonings are more serialized and standardized, forming a variety of seasonings and semi-finished seasonings of plant edible oil. Such as tomato sauce, spicy soy sauce, Zhejiang vinegar, sauce king, sauce king, garlic chili sauce, fresh soy sauce, seafood sauce, bamboo sauce, satay sauce, original chili sauce, bittern, soy sauce, rice vinegar, balsamic vinegar, oyster sauce, barbecue sauce, Portuguese sauce, garlic honey, curry sauce, garlic chili sauce, Guilin sufu and so on.

Cooking can be a technology, an art and a culture, because it has the following significance and functions in human life:

1. Provide nutritious meals to enhance people's physique and meet the material needs of human diet.

2. Provide healthy and safe meals and ensure food hygiene.

3. Provide meals with good color, shape and taste.

4. Create and develop food culture and promote the construction of human civilization. Cooking must first have raw materials, that is, ingredients Good cooking needs fresh and high-quality ingredients. Pay attention to the shelf life. Ingredients: cereals (rice, flour, wheat, miscellaneous grains, etc. )

Edible meat

Vegetables and fruits

edible oil

Seasoning because of the characteristics of the ingredients themselves or the different shapes of the ingredients, cooking should be treated first. It can only be stored for a longer time after processing.

Cleaning or thawing

Peeling and dicing (or slicing, shredding, dicing and chopping)

Seasoning before cooking (for convenience, ingredients are often pickled before cooking) There are many ways to cook:

1. Oil heat transfer:

Stir-fry, fry, paste, cook, fry and slide.

Cooking: the marinade is not thickened with starch, and the rest is smooth.

Stir-frying with raw materials is called stir-frying

Heat transfer of water after frying: boiling, stewing, stewing, burning and roasting.

Boiling: stir-fry the ingredients first, then add the soup to cook until cooked. Seasoning can be added before or after the soup.

Braised: thicken before cooking, and cook the rest.

Braised in brown sauce: also known as simmering, stir fry first, then add soup and seasoning, and simmer until cooked.

Burning: after adding the soup and seasoning, simmer until it is nearly cooked, and then collect the soup with strong fire. I stew meat with you.

Roasting: thicken before cooking and burn the rest.

Shrimp, crucian carp and other fried or cooked raw materials with seasoning are cooked with low fire, which has the characteristics of crisp taste and delicious juice.

2. Water heat transfer:

flush

Boiling: put the materials in water (cold, warm and boiled) and heat until cooked.

Stew: collect soup over high fire. I cook with you.

Simmer: mainly used for materials that are not easy to crisp, such as claws. Wide soup is booming.

Li: Perfect and enduring. I'll stay with you.

3. Steam heat transfer:

Steam, steam

4. Others:

Pickling, sauce, smoking, baking, baking, pickling, mixing and drawing.

Roast chicken: a cooking method with salt as the heating medium, such as baked chicken with salt, which has the characteristics of mellow taste and delicious flavor.

Seasoning: cumin powder 1, it is not appropriate to put salt in barbecue too early;

The main component of salt, sodium chloride, is easy to solidify the protein in the meat, which makes the meat shrink, and the meat becomes hard and hard, and it is not easy to burn.

2. Don't burn the oil pan too much;

Frequent consumption of over-cooked fried vegetables is prone to hypochlorhydria or gastric ulcer, and cancer will occur if it is not treated in time.

3. Avoid adding cold water when cooking meat and bones:

Meat and bones contain a lot of protein and fat. When cold water is suddenly added during cooking, the temperature of soup will suddenly drop, protein and fat will solidify rapidly, and the gap between meat and bones will be narrowed without rotting. Moreover, the umami taste of meat and bones themselves will also be affected.

4. Raw soybeans are inedible:

Soybean contains a substance that will hinder the activity of trypsin in human body. People eat undercooked soybeans, which are difficult for protein to digest and absorb, and even lead to diarrhea. There is no problem eating cooked and thoroughly cooked soybeans.

5, boiled eggs should not put monosodium glutamate:

Eggs themselves contain glutamic acid, which is the same as monosodium glutamate. Therefore, there is no need to put monosodium glutamate in scrambled eggs, which will destroy the natural flavor of eggs and of course be a waste.

6, acid and alkaline food should not put monosodium glutamate:

When acid food is put with monosodium glutamate and heated at high temperature, monosodium glutamate (glutamic acid) will become disodium pyroglutamate due to water loss. Although non-toxic, it has no taste. In alkaline food, when the solution is in alkaline condition, sodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is tasteless.

7. The repeatedly fried oil is inedible:

The heat energy utilization rate of repeatedly frying oil is only about one third of that of ordinary oil. Unsaturated fat in edible oil will also produce various harmful polymers after heating, which can make human growth stagnate and liver swell. In addition, vitamins and fatty acids in this oil are destroyed.

8. Frozen meat should not be thawed at high temperature:

If frozen meat is thawed with fire and boiling water, the water in the meat tissue can not be absorbed by cells quickly and flows out, so the original quality cannot be restored. When exposed to high temperature, a hard film will be formed on the surface of frozen pork, which will affect the diffusion of internal temperature of the meat and give bacteria a chance to breed, and the meat will easily deteriorate. Frozen meat is best thawed naturally at room temperature.

9, eat eggplant should not be peeled:

It is a very useful vitamin for human body. Among all vegetables in China, eggplant contains the highest vitamin P ... The most concentrated place of vitamin P in eggplant is the junction of purple skin and meat. So eat eggplant with skin, not skin.

10, aluminum-iron cookware should not be mixed;

Aluminum products are softer than iron products. For example, if the frying pan is made of iron and the shovel is made of aluminum, then the softer aluminum shovel will soon be worn out and enter the frying. It is very harmful for people to eat too much aluminum. Seasoning List Seasonings used in cooking are: salt, wine, sugar, vinegar, soy sauce, miso, pepper, pepper, fennel, star anise, cinnamon, dried tangerine peel, onion, ginger, garlic, tomato sauce, spiced powder, star anise, lemon, fish sauce, shrimp sauce, mint, fermented bean and noodles.

Cooking tools

Pot (wok, pan, casserole) ...)

Steamer, oven, rice cooker

Knife (kitchen knife, bone breaker, fruit knife, The Lancet, wave knife ...), stained board, grindstone.

Spatula, chopsticks, spoon

Dietary use

Chopsticks, spoons, bamboo sticks

Oil separation

It seems to be common sense that olive oil should avoid high temperature and soybean oil should be eaten by heating. But experts stressed that even soybean oil should not be heated repeatedly, otherwise it will bring danger.

Olive oil is mainly monounsaturated fatty acids, while soybean oil and corn oil are mainly polyunsaturated fatty acids. The higher the unsaturation of fatty acids, the worse the heat resistance, and the more prone to oxidative polymerization, hydrolysis, cracking, cyclization and other reactions when heated. Therefore, using these oils rich in unsaturated fatty acids to fry and stew fish, the cholesterol in animal food may be oxidized into oxidized cholesterol, which is as harmful to human body.

Olive oil and tea seed oil rich in monounsaturated fatty acids are most suitable for cold salad. Heating will destroy their nutritional value and produce harmful substances.

Peanut oil is suitable for daily cooking, and soybean oil is relatively safe to fry, but repeated frying should be avoided to minimize the intake of fried food.

basic skill

Basic cooking skills include: 1. Knife skill; 2. Feeding technology; 3. Paste technology; 4. Master temperature technology; 5. Thickening and juice splashing technology; 6. Master the technology of seasoning time and quantity; 7. Spoon turning technology and plate loading technology.

hot dishes

After the raw materials are processed and the knives are changed, the dishes cooked by various heat transfer methods, reasonable seasoning and proper heat have a heat that meets the physiological requirements of diners. This dish is hot.

attribute

The attributes of dishes are generally manifested in three aspects, namely "color, aroma and taste", which some people call "color, aroma, taste and food". More comprehensively, the attributes of dishes should be "quality, color, fragrance, taste, shape and cuisine". The so-called "quality" includes the nutritional value of dishes, the degree of maturity, tenderness, crispness and rottenness of digestion, and the sanitary requirements of sterilization and disinfection. The so-called "color" includes the color matching of main materials and auxiliary materials, the color matching of juice and the color matching of decorative materials; The so-called "fragrance" includes the smell of up-to-standard meat, fish, vegetables and fruits; The so-called "taste" is the unique salty, sweet and sour taste of dishes; The so-called "shape" includes not only the mature shapes of the main ingredients and auxiliary materials in the dishes, but also the image of the dishes in the container; The so-called "dishes" include that the shape and size of the utensils are commensurate with the quality of the dishes, the texture and color of the utensils are commensurate with the dishes and colors, and the shape, size, texture and color configuration of the whole table of dishes are commensurate with various utensils.

situation

The conditions that constitute the attributes of dishes are cutting technology and cooking technology. Among them, cooking technology is the main condition that constitutes the attributes of dishes. The reason is very simple, in a word: the production of general dishes. They all go through eight processes: raw material sorting, grading and selecting subjects, cutting, blending, cooking, heating and cooking, seasoning and filling. The first four processes are the scope of cutting technology, and they are also very important to the attributes of dishes, such as careful arrangement of raw materials, appropriate grading and selection of subjects, appropriate cutting shape and uniform size, and reasonable collocation of main and auxiliary materials, but this is only the premise of dish attributes. Cutting and matching technology can only change the shape and quality of raw materials, more importantly, change the quality of raw materials, and finally form the perfect attributes of dishes.

classify

One is a cold dish and the other is a hot dish. Hot dishes are the main body of dishes, while cold dishes are the "pioneers", and neither can be neglected.