A handful of salty food (Zuozhuang, [Canada]) e-book online disk download for free online reading.

link:/s/ 1 fwpym-pi2ow 27 gdnrwbq-g

Extraction code: 5l8p Title: A handful of salt with food.

Author: [Canada] Zuo Zhuang

Douban score: 7.0

Press: China Light Industry Press

Publication year: 20 16-3

Page count: 224

Content introduction:

Salty fresh flies

The taste of western cuisine is mostly "collocation". With a scientific proportion, everyone makes the same taste. Chinese food is mostly "cooked", with one flavor and another flavor, emphasizing the chef's "unity of heart and hand", and experience accounts for a large part. I often mention the amount of seasoning in the menu for nothing, such as "moderate amount", "a little amount" and "a few pieces", which is one of the characteristics of Chinese food.

Eating is an important function of Chinese food and one of the foundations of Chinese food creation. At the same time, it is also a unique food culture phenomenon in the rice writing circle. Among the tens of thousands of dishes that can be named, the special "next meal" has its own characteristics, fresh, salty, soft and glutinous, juicy and few leftovers. This cookbook is my selection of China home cooking. Although some dishes are simple to make, they are selected for recording, while others are not selected because they are too popular, take a long time to make, and the dishes that are repeatedly selected are too regional.

Most of the 100 dishes on the menu come from folk culture, and about one third of them incorporate my innovation. Most of the ingredients used come from the vegetable market at home, which is convenient to make. Both the procedure and the seasoning are "added on the basis of subtraction", and the natural flavor of the ingredients is highlighted as much as possible on the basis of ensuring hygiene, aiming at providing reference for young friends who go home to eat, and strive to achieve 10 minutes or 20 minutes.

It is not recommended that you use seasonings containing unnatural additives such as monosodium glutamate and chicken essence to enhance the umami flavor. Umami can be skillfully created by cooking. When I cook, I can use salt and mix it with natural ingredients, which changes with time. I call it "a handful of salt" seasoning method, which many friends who love to eat should have heard of, in order to minimize unnatural additives. Except for a few people who are allergic, many tips are written between the lines. "A handful of salt" dishes are like the clear sky in Wan Li, and over-flavored dishes are like catkins flying all over the sky.

About the author:

Zuo Zhuang is a Chinese Canadian writer and gourmet. Main Works: Taste, Food Culture, 20 14 Tencent Business Daily, China Good Book; A handful of salt, food culture, China Best Recipe Award 20 13 World Food Award; Seventy-two changes, a novel, a chef's love, faith and distance.