Culinary culture
Under the influence of China's traditional culture and education, such as the philosophy of Yin-Yang and Five Elements, Confucian ethics, TCM nutrition and health preservation theory, cultural and artistic achievements, food aesthetic fashion, national character and many other factors, the working people have created China's cooking skills in the glorious history and formed a profound China food culture.
From the perspective of historical evolution, it can be traced back to the "pseudonym: Jiang" in the late Shang Dynasty. China's food culture has a history of more than 365,438+000 years, which can be divided into five stages: raw food, cooked food, medicated diet, natural cooking and scientific cooking. It has introduced more than 60,000 kinds of traditional dishes, more than 20,000 kinds of industrial foods, colorful banquets and colorful flavor schools, and won the reputation of "the kingdom of cooking".
From the connotation, China's food culture involves the development and utilization of food sources, the application and innovation of tableware, the production and consumption of food, the service and reception of food, the operation and management of catering industry and food industry, the relationship between diet and national security, diet and literature and art, and the realm of diet and life.
Broadly speaking, China's food culture can be classified from the aspects of times and technology, region and economy, nationality and religion, food and utensils, consumption and level, folk customs and functions. Show different cultural tastes, reflect different use values, and be rich and colorful.
From the characteristics, China's food culture highlights the theory of harmony and health preservation (vegetarianism, paying attention to medicated diet), the realm of five flavors in one (unique flavor, good palatability, and the reputation of "tongue food"), and Zheng Qi has changed Chinese cuisine. The following series begins today's delicious food.
Homemade home cooking: the crispy bones of pigs are super delicious, crispy and delicious.
Fried pork bone crisp with green pepper
Ingredients: a plate of pork (cartilage granules), 2-3 green peppers, 3-4 cloves of garlic, a spoonful of bean paste, a little sugar, a little salt, a little black pepper and a little cooking wine;
working methods
1. Wash the pork first, then marinate it with cooking wine, black pepper and a little salt 10- 15 minutes or so to remove the fishy smell of the meat.
2. Put the braised pork into the pot, add water, turn on the fire, turn the water to medium heat after boiling, and cook for 5-8 minutes. When the meat is basically cooked, take out the meat for later use.
3. Cool the cooked meat to room temperature (in fact, it doesn't have to be room temperature ~ as long as it's not scalded, but the lower the temperature, the more convenient it is to slice), and then cut it into pieces with moderate thickness.
4. It should be noted here that when cutting, it should be transverse to the grain direction of brittle bones and meat, so as to ensure that there is a brittle bone grain in the middle of each piece of meat.
5. Pick up the frying pan, add a little oil and boil the garlic slices until they are golden brown. Add the sliced meat and stir-fry over medium heat until the meat changes color slightly. 6. At this time, add shredded green pepper and stir-fry over high heat until the surface of the meat slices is golden yellow. Turn off the heat, add a spoonful of bean paste and a spoonful of sugar, stir well and turn off the heat. Add the right amount of salt (depending on personal taste) and mix well.
Fried meat with tofu
Ingredients: bean curd 1 small dish, 2 strips of pork belly, carrot 1 root, 2 green garlic, ginger 1 slice, salted soy sauce, soy sauce, sugar, raw flour, sesame oil and small bowl soup.
Exercise:
1. Cut a square bean curd diagonally and divide it into two halves for later use; Wash carrots, peel them, and slice them obliquely; Cleaning green garlic, dividing into green garlic part and garlic leaf part, and obliquely cutting into sections for later use; Chop ginger;
2. Slice pork belly, add soy sauce, soy sauce, sugar and corn starch, and mix well. Add 1 teaspoon sesame oil and stir evenly for about 15 minutes;
The pot is hot and full of oil. When the oil temperature is 30%-40%, stir-fry the braised pork slices in a pot until the fat part is fragrant;
4. The oil at the bottom of the pot is in the pot, garlic is stir-fried, and carrot slices are stir-fried in the pot;
5. Stir-fry the oily tofu in the pot for a few times, then add salt, soy sauce and soy sauce to taste, pour a small bowl of broth (about half the height of the material) into the pot, and spread the delicious meat slices on the oily tofu. Evenly covering the materials in the pot and boiling;
6. Stew the oily tofu until it tastes delicious (about 2-3 minutes), open the lid and turn to high heat to collect the juice. Before boiling, stir-fry the green garlic leaves in the pot twice. When the fragrance comes out, the pot can be cooked.
Maxiangcai
Ingredients: Chinese cabbage, bean curd skin, sesame sauce, soy sauce and salt.
1. Soak the bean skin in warm water, wash and shred; Wash and shred Chinese cabbage.
2. Pour a little oil into the pot, stir-fry the cabbage a few times, then add the bean skin, sesame sauce, salt and soy sauce, stir-fry for one minute, and then put it on the plate.
Pork belly fried potato chips
Ingredients: pork belly, small potatoes, red peppers, onions, oil, salt and soy sauce;
1. Slice pork belly, soak potato chips in water to remove starch, and drain. Cut the small red pepper and onion into small pieces;
2. Put the pork belly into the pot and stir-fry until cooked; Add an appropriate amount of oil to the pot, and slowly fry the potato chips in the pot;
3. Stir pork belly and potato chips evenly for later use. Add small red pepper, stir-fry, add soy sauce, salt and onion, stir-fry and take out.
China cuisine embodies the traditional food culture of China. Compared with other countries in the world, it also has many unique characteristics. Bian Xiao shares food and shortcomings. I hope that the majority of netizens can identify and evaluate, exchange and learn (good food), and find something useful for Bian Xiao to share. If you don't know what to do, you can collect it.