[cooking; Cooking] Cooking, cooking, cooking food.
"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.
Citation interpretation
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)
Stir-frying and cooking are good, 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.
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Basic meaning
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.