What is the history and culture of gazpacho

What is the history and culture of gazpacho, a lot of people like to eat gazpacho in life, the famous Chinese gazpacho has a long history in China. According to historical records, Chinese gazpacho production was founded more than 3,000 years ago in the slave society, the following look at the gazpacho it has what history and culture and related information.

What is the history and culture of coleslaw 1

1, coleslaw, is the initial processing and blanching of raw materials, after adding red oil, soy sauce, garlic and other ingredients to make dishes. According to the classification of red oil can generally be divided into three categories: spicy, spicy, five-spice.

2, coleslaw its history and culture but much more far-reaching, can be traced back to the Zhou Dynasty and the pre-Qin period. Each gazpacho, eat not only the food itself, seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil and other seasonings, more or less, gives each cold dish a different flavor. Before eating, mix the various ingredients with the sauce evenly, and the sour, spicy, sweet, and numbing flavors spread out in the mouth, waking up the stomach and nourishing the body.

How to introduce the culture of coleslaw?

About coleslaw? I give you the most professional answer:

First, "coleslaw" in Chinese cooking belongs to. Cold dishes, professional classification name for "cold meat". Most of the Chinese culinary cuisine has a "cold meat department", or called "cold meat room", which is the professional call. So the professional chef called "cold meat chef" rather than "cold vegetables chef".

Cold meat: is a separate type of work in Chinese cooking. As ...... a kitchen is divided into: red case and white case. Red case is divided into: cold meat department, hot food department, rough processing, fine processing. White case is the pastry department, including Chinese and Western baking and snacks pastry, banquet pastry.

Guangdong "Cantonese cuisine" is categorized under the "Department of Barbecue", because Guangdong is accustomed to barbecue, brine-based. In 1988, I took my students to study morning tea, hot dishes and barbecue in Liuhua Hotel and Aiqun Mansion in preparation for the 1990 Asian Games.

Second, the difference between "cold meat" and "coleslaw"? Cold meat, is broadly defined. Cover: food carving, fancy platters, fruit carving, cold dishes, cold dish production, cold dish hot processing, cold dish selection and nutritional hygiene, general cold dish production, high-grade banquet cold dish production. Cold dishes, single only "cold dish production".

Third, the difference between cold meat chef and hot food chef. Cold meat chef is the most comprehensive technology in the kitchen, because a variety of meat and vegetarian materials, from raw to cooked, to carving, plattering are to be completed on their own. This includes cooking hot processes. When studying, hot dishes are also subjects, and hot dishes are also a standard when taking the certificate.

And, gazpacho cutlery requirements are extremely high, said the kitchen cutlery best is not too much. Because the highest level of hot knife work is shredded meat, which is a piece of cake for cold meat cooks. Moreover, art appreciation, painting, sketching foundation is also a cold meat chef must study.

Hot cooks, carving, fancy platters are short board, although the examination of the technician is also a mandatory test, but generally will be passed. Of course, cooking skills are also the specialty of the hot food chef, want to excel, will have to go through the trials and tribulations in order to see the rainbow. But the art of shaping is still slightly inferior to the cold meat chef, although the class chef all subjects will learn.

But some of the skills are really not the time to make up, so the graduation will be divided according to expertise. Fourth, the status of cold meat in Chinese cooking. "Pioneer" is the name given to cold dishes at banquets, and it speaks to the importance of cold dishes at banquets.

The first "visual senses" presented to the guests, the first "taste taste" also opened a table banquet prelude. Whether it's a home-cooked restaurant, or a star-rated restaurant to a state banquet, the pleasure brought by cold dishes will open the later more icing on the cake of the grand entrance of hot dishes.

Of course, the main dishes and snacks in the pastry department are also an integral part of a successful banquet. Many chefs do not like to learn the cold meat and pasta, because do even better, "as if it is also a hot dish to accompany", which is a fact but not quite. This is a fact, but not quite. Because the memory of the inheritance is sometimes not their own choice, are from a destiny.

A standard Chinese banquet (including family dinner), a table of food is like a unit of the overall combat, need to cooperate, which part of the failure, will leave regrets. Therefore, the skills and requirements of each department are very "strict and rigorous". Fifth, the origin of cold dishes (cold meat). Carving "watermelon lamp" as early as 1,000 years ago in the Tang Dynasty has been prevalent.

Watermelon was introduced to China in the Five Dynasties period, in the Tang Dynasty, there are carved hollow watermelon into the candle lantern custom. Zhou Dynasty, "Zhouli - Heavenly Officials" in the "precious with eight things, eight treasures of the Qi", can be called the ancestor of the pioneers of later banquets, which is the "dried meat" is the continuation of the cold dishes to date, although more than 3,000 years ago was not so sumptuous.

Six, the classification of cold dishes. Cold dishes are also divided into dishes. Such as Sichuan cuisine, husband and wife lung slices, garlic paste white meat, pepper chicken, stick chicken, lampshade beef, etc., in today's catering cold dishes community is also the most inherited. Huaiyang Cuisine's smoked fish, crystal pork, Zhenjiang meat store, choked tiger's tail, drunken crab and so on. Cantonese cuisine's Chaozhou marinade series, Baiyun phoenix claw,

Zaoshu, a variety of barbecued pork and cinnamon sausage, barbecued pork, white chopped chicken and so on. There are also the representative cold dishes of the eighties, which are popular in Beijing's state banquets and major hotels: Moutai duck rolls, wasabi duck palms, anchovies, ginger fish fillets, cherry meat, fresh mushrooms eaten in oil, rabbit meat with aged skin, crystal shrimp, celery, coral cabbage, and so on. There are also many from the folk pat cucumber,

tiger vegetables, salt water chicken, stuffed melon and so on, the country is also countless. Cold dishes are also divided into: meat, vegetarian and salad category. The meat ones are not only chicken, duck and fish, but also a lot of offal, such as duck liver in salt water, pig heart in red oil, chicken gizzard with onion and chili, sheep head in white water and so on.

Vegetarian dishes are even more varied, some of which can be eaten raw, and some of which are blanched and cooled. Represented by Cantonese cuisine, some of the South to eat cold dishes is less than the North, so barbecue, brine is more prevalent and replace it. Seven, the production of cold dishes of the basic elements and techniques. System oil: that is, "onion oil, chili oil, red oil, pepper oil, cooked chili oil, mustard oil, sesame oil" and so on.

Sauce: sesame sauce sauce, mustard sauce, strange sauce, pepper sauce, garlic sauce, sweet and sour sauce, ginger sauce, three and oil, marinade sauce and so on. Commonly used seasonings: salt, sugar, flavor, pepper, soy sauce, soy sauce, balsamic vinegar, rice vinegar, aged vinegar, shaoxing wine and so on. Spices: peppercorns, pepper, anise, cinnamon, allspice, dried chili peppers

Cloves, and a variety of marinade spices, thirteen spices, and so on.

Vegetables are divided into hot water and not hot water. Also divided into "hot chili" and "raw chili", chili is a cold dish cooking method, such as Jiangsu's "chili tiger's tail", and commonly used. Chili cucumber strips, chili celery yellow, chili phoenix-tail bamboo shoots and so on. Knife work, must be clean, neat and tidy. There is a straight knife method, oblique knife method, slice knife method, push and pull method, saw knife method,

chopping knife method, chopping knife method and so on. The first is to make sure that you have a good understanding of the situation, and that you have a good idea of what you are getting into. Mixed dishes are even more: mixed three silk, mixed three ding, vegetables, fresh mushrooms mixed with greens, ginger lentils, ginger asparagus, mixed with vegetables, mixed fungus, pepper oil mixed with silver needle, osmanthus lotus root, red oil belly, vinegar layer crispy, garlic sauce mixed with eggplant puree ...... and so on.

Summary: In short, the Chinese gazpacho varieties are not fixed, the taste of thousands of variations, it is impossible to formulate how many kinds of numbers. It is not an exaggeration to say that the number of varieties and flavors is comparable to the total number of dishes of any country in the world. Therefore, Chinese cold dish is also a scientific space of endless exploration, integrated into the field of "art, painting, sculpture,

craft, technique, literature" and so on, exquisite and delicate, heritage and flavor, combined with the artistic beauty created by the knife work. In addition, Chinese food should have the appearance of Chinese food, do not get and Western food like, incongruous. What creative dishes.

The traditional things of the ancestors will not, and Westerners learn to engage in a mess of "flashy dishes" to play can be, but not as a career, this sentence to the professional chef, Chinese cuisine is not a good legacy of the old traditional dishes on the face of the face of the whole thing.

Collard greens is the Chinese dining culture of the "welcome dish", share a few home simple collard greens

The collard greens are crisp, dry and refreshing, both the original ingredients of the fragrance, but also the flavor of the sauce and the deliciousness of the sauce. Gazpacho also has the title of "meet dish" "welcome dish", so it is also divided into several styles, there are: double spelling, triple spelling, four spelling, five spelling, assorted platters, color cold spelling, it is also divided into the steps of the bottom of the pad, surrounded by the edge of the surface of the cover of the three steps, the cooking technique is divided into: mixing, brining, choking, marinating, and so on. It is also divided into three steps: mixing, brining, choking, pickling, freezing and soaking.

A celery mixed with dried

1, the celery leaves, cut into segments, dried cut into segments, chopped minced garlic and millet chili

2, pot of boiling water, pour into the dried blanched out, add a little salt, pour into the celery blanching, out into cold water to cool, with dried into a bowl, sprinkled with garlic and chili

2, the pot boiled, poured into the dried blanching, added a little salt, pour into the celery blanching, pushed into cold water, and put into the bowl, with dried. Sprinkle with minced garlic and millet chili

3, hot oil in the pot, add pepper frying incense, fish out the pepper, the oil dripping into the minced garlic, millet chili, add the right amount of salt and stir evenly

two, cold mixed mushrooms

1, will be the golden mushrooms cut off the root, cleaned, you can also choose to choose the cucumber and so on. > three, garlic eggplant

1, the eggplant to remove the tip clean, the whole into the pot steamed, cooled and torn into strips, put the plate spare

2, the pot of boiling oil, add a part of the chopped minced garlic sautéed, poured into a bowl, add soy sauce, salt and the other minced garlic, dripping in the eggplant, sprinkle chili pepper rings can be

Fourth, hot and sour shrimp and vermicelli

1, will buy back the shrimp shelling, de-veined, cleaned and spare, vermicelli put in warm water to soak, cut and spare

2, cilantro, millet chili pepper cut up, garlic cut up into a bowl and then add chili powder, pot of hot oil, drizzled on the minced garlic

3, the pot with water, ginger, Wine, spices, a little, boil and add shrimp, cooked, fish out and pour into the ingredients bowl, add fans, put soy sauce, sugar, vinegar, salt and mix well

Cold dishes are blanched, steamed, boiled cooked food processing, often choose the side dishes are cucumber, fungus, bamboo, bean curd, fans, celery and other such raw vegetables, catering gazpacho are more elaborate, their sauces There are many kinds of sauces, and the difference between the gazpacho made at home and our own is very big, soy sauce, salt, chicken essence, monosodium glutamate (MSG), vinegar, chili oil, pepper oil, oyster sauce, etc. are common, as well as crab roe sauce, sesame sauce, pepper and sesame juice, curry sauce, mustard sauce, spicy sauce, five-spice sauce and so on.

Catering coleslaw sauce, complex processes, a wide variety of flavors, unique, different seasonings collision between the formation of different flavors, seasoning a large number of use will need to look for seasoning manufacturers to customize, how to look for OEM is the catering enterprises need to consider the issue of their own needs.

Cold dishes it has what history and culture 3

The most characteristic 5 cold dishes practice, mix a mix, than big fish and meat is also delicious, the New Year must

Cold eggs

Cold eggs, fragrant and delicious garlic flavor full, appetizing and rice.

Ingredients: 4 eggs, minced garlic, minced ginger, 1 chili pepper, soy sauce, soy sauce, sugar, oil, sesame oil

Production process: 1, first clean the eggs, add water to the pot, eggs in cold water to cook the pot, boil the water for 5 minutes on the boil.

2, boiled and fished out, over a little cool water, and then shell the eggs.

3, knife dipped in water, so that the yolk will not stick to the knife, an egg cut into 4 petals,

4, cut after the plate, arranged in a lotus shape, and then ginger, garlic, green onion cut into foam, red pepper chopped.

5, the chopped garlic and ginger and chili plus soy sauce, soy sauce, sugar, oil, sesame oil, stir together, mix into the sauce.

6, drizzle the sauce, sprinkle with chopped green onions, and then burn some hot oil in the pot and pour it on. A plate of delicious and beautiful cold lotus eggs on the ready,

cold three silk

cold three silk, the carrot, cucumber, mushrooms, three ingredients mixed together, absolutely appetizing and refreshing,

Ingredients: cucumber, half a half of carrots, half of the mushrooms, millet pepper, 2 pcs of coriander 2g. Garlic 5g vinegar moderate amount of soy sauce 10ml sugar 0,5g sesame oil 3ml chili oil moderate amount of salt moderate amount of sesame oil moderate amount

Production process:

cucumber, carrots, mushrooms washed, and another good cilantro, red pepper, garlic, the pot with an appropriate amount of water to boil, blanch mushrooms for 3 minutes, cucumber, carrots shredded into the pot, with the garlic press crushed garlic into a basin blanched the Ingredients: 2 lotus roots, chili noodles, chili pepper, white sesame seeds, 1 spoon Lao Gan Ma, a few drops of sesame oil, a little white vinegar, 1 spoon of sugar, moderate salt, chopped scallions

Preparation:

1, 2 lotus roots clean, peeled, and then cut into thin slices.

2, add water to the pot, boil, after the water boils, cut the lotus root slices into the pot to blanch a little bit of water, open the pot again on the lotus root slices, the lotus root slices should not be blanched for too long to affect the taste. From the pot out of the lotus root slices over cool water, over good cool water after fishing out the water.

3, the bowl into the chili noodles, chili pepper section, white sesame seeds, pour oil in the pot, burn to smoke, and then pour the hot oil on top of the chili, instantly exudes a good flavor.

4, and then to the chili oil and then add a spoonful of Lao Gan Ma, a few drops of sesame oil, a little white vinegar, a spoonful of sugar, the right amount of salt, stir well and spare.

5, the water control of the lotus root slices poured into a clean pot, the seasoning sauce on the pour, and then put some chopped green onion, stir evenly. This appetizing rice cold mixed lotus root slices is ready.

Cold cucumber

The hotel version of the cold cucumber, crisp and refreshing, colorful and delicious,

Ingredients: 1 cucumber, 1 block of dried bean curd, minced garlic, millet pepper, green pepper, soy sauce 1 tablespoon, ? tablespoon of balsamic vinegar, sesame oil, pepper oil, salt, chili oil 2 tablespoons

The ingredients: 1 cucumber, dried tofu 1 block, minced garlic, millet pepper, green pepper, 1 tablespoon of soy sauce, half a tablespoon of vinegar, sesame oil, pepper oil, salt, chili oil 2 tablespoons

p> Production process:

One cucumber, remove the head and tail, clean and peel. Then evenly break the cucumber into thin slices. Wearing disposable gloves, roll up the cucumber slices from one end. Arrange into the plate. Thinly slice the dried tofu and arrange it in a circle around the outside of the cucumber. Tap and mince the garlic, and cut small circles of small peppers and green bell peppers. All into the plate.

Pour oil in the pan, boil to 5 into the heat, pour on the chili, fry the flavor. Then add one spoon of soy sauce, half a spoon of balsamic vinegar, a little sesame oil, a little pepper oil, salt to taste (according to their own taste) chili oil 2 spoons, mix well. Finally drizzle with the sauce. This hotel version of the cold cucumber is ready.

Cold tofu skin

Cold tofu skin, eat a special addiction to gluttony, more delicious than meat.

Ingredients: 2 tofu skins, green onions, ginger, onions, cilantro, chili powder, sesame seeds, 1 tsp sugar

Preparation process:

Prepare 2 tofu skins, clean them, then roll them up and shred them. After cutting, pour into the pot, add water and cook a little. After cooking, fish out and wash, drain water and spare. Then clean the cilantro and cut into segments, scallions also cut into segments, ginger slices, onions also sliced ready, pour oil in the pot, 5 into the heat, turn the heat down.

Just cut these ingredients into the pot and fry. Need to fry to about 10 minutes, the ingredients fried dry yellow, fish out, this is to give the oil to increase the flavor. Then let the oil temperature cool to 7 into the heat, pour into the chili noodles and sesame seeds in a few times, while pouring while stirring, stirring, to the chili noodles add the right amount of salt.

A small spoon of sugar, stir well. Stir well and pour directly into the cooked tofu skin. Then stir well, this delicious cold tofu skin is ready,

This is the first time that I have ever seen a tofu skin in my life, and I have never seen it in my life.