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black83 10
LV. 17 20 18- 10-07
Main characteristics of Chinese cooking
1, rich in raw materials and various dishes.
2, the material selection is rigorous, and the art is applied according to the material.
3, the knife is exquisite and good at seasoning.
4. The containers are exquisite and artistic.
1 Characteristics of Chinese cooking
1. 1 extensively select raw materials and pay attention to the selection of raw materials. Our country spans three regions: cold zone, temperate zone and subtropical zone. In the vast territory, it has rich products and all kinds of animal and plant raw materials all the year round. In the long cooking practice, what is even more commendable is that the chefs of past dynasties are not conservative, and actively develop and use various types of raw materials. It can be said that "flying in the sky, walking on the ground, growing in the soil and born in the water" can all be used as raw materials for cooking dishes.
1.2 has exquisite knife work and exquisite ingredients. It can be said that Chinese cooking is unique in the world. It can cut raw materials into strips, silk, diced, slices, blocks, segments, rice, grains, minced meat, velvet and other shapes, and it can also use mixed knife method to process raw materials into wheat ears, lychees, hemp fiber, combs, chrysanthemums and other shapes. At the same time, the ingredients are also reasonable. In order to coordinate the color and make the main ingredients stand out, there are two ways: color matching and pretty color matching. Pay attention to the fact that the auxiliary materials should not be larger than the main materials, highlight and contrast the taste of the main materials, and reasonably match the meat and vegetables.
1.3 Pay attention to harmony and heavy flavor, and pay attention to rich flavor types. Commonly used onions, ginger, garlic, vinegar, cooking wine, sugar, salt and various essences remove peculiar smell and enhance the delicious taste of raw materials. Based on the original basic tastes of main ingredients, auxiliary materials and seasonings, such as sour, sweet, bitter, spicy, salty, fresh, fragrant and hemp, various tastes can be changed by cooking in different ways. 1.4 pays attention to moderate cooking and diverse cooking techniques. According to the different textures and tastes of raw materials, we should pay attention to moderate use of fire, some heating with strong fire for a short time, some cooking with slow fire for a long time, and sometimes using medium, large and small fires alternately, thus making dishes present different tastes; Variety of techniques is a unique feature of Chinese cooking in the world. According to statistics, there are nearly 50 cooking methods commonly used in the cooking industry at present.
1.5 Insist on the combination of Chinese and western, and always learn from innovation. On the basis of inheriting excellent traditions, Chinese cooking is good at organically combining ethnic catering characteristics with some excellent elements of western food, such as selecting raw materials, using seasonings, improving heating methods and innovating techniques.
2 Characteristics of Chinese cuisine
China cuisine attaches great importance to color, aroma, taste, meaning, shape and nutrition. This is not only a dish, but also the standard of a dish. The so-called "color" refers to the color of dishes, which is to organically match different colors of raw materials and seasonings, and sometimes to set off some vegetables, tomatoes, onions, etc. in order to achieve better visual effects; The so-called "fragrance" refers to the aroma of gas or bone of dishes; The so-called "taste" refers to the taste of dishes, and "taste" can be said to be the soul of dishes, organically combining the main ingredients and seasonings of dishes, and obtaining different tastes through different cooking methods; The so-called "meaning" means that the color of the dishes makes people have meaningful associations; The so-called "shape" refers to the shape and decoration of the cooked dishes, which is slowly separated from the "color"; The so-called "nourishment" means that dishes fully reflect the nutrition of food and pay attention to reasonable collocation of meat and vegetables.