[cooking; Cooking art] Cooking, cooking, cooking food.
"Boil" means boil, and "boil" means boil. In a broad sense, cooking is the thermal processing of food raw materials, and the raw food raw materials are processed into mature food. In a narrow sense, cooking refers to the reasonable selection and blending of food raw materials, processing and cleaning, and heating and seasoning to make them safe and harmless in color, fragrance, taste, shape, quality and nutrition, beneficial to absorption, health and physical fitness, including seasoned cooked food and prepared raw food.
Citation interpretation
Also known as "cooking". Cooking food, cooking.
Tang Sun-ti's Preface to Pei Gongde's Political Fu in Jeju, Tang Dynasty: "Vegetables should be used, used in the wild, dry and wet."
Song Luyou's Ten Rhymes of Diet: "There is no shortage of picking and cooking." "History of the Ming Dynasty, Le Zhi Er": "The cooking is strict, but the talent is expensive."
Qing Pu Songling's Strange Tales from a Lonely Studio Fragrant Skirts: "There are many dishes, so it is suitable for cooking." 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 small dishes ... but once cooked by this female chef, it does have an unusual taste."
Culinary culture
"Cooking Fu" (Author: Cangshan Muyun)
Fried and boiled 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, sun and moon; The desire to eat color comes from the light and shadow of the cup. Three meals pass on a hundred generations of incense, and one night eats a hundred generations of incense. In the way of eating, macro and micro are the same; The principle of eating and drinking is not refined. Or vegetables collected, or wild animals for fishing and hunting, or beautiful scenery of animal husbandry, or grain for farming, or the essence of the ocean, can be boiled in a pot to identify the style.
Shi Lei stove for the stove, cooking the sea and cooking the sky for dinner. The ingredients are convenient in the right place, skilled and full of three flavors, and the cooking inherits China 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 porridge is fierce in the south; Take advantage of the aesthetic feeling of quick tasting and adjust the noodles in the Beike heater. This is enough to prove the charm of southern porridge to the north, and each one has a spoonful of ears in the sea. In the hands of congress, there is no power to draw vividly and write thoroughly; An expert in cooking and stewing must have the skills of carving and detailed description; I can't feel its wonderful taste.
Stir-fried braise in soy sauce, the topic is rare, attracting immortal comments; Soak in the water, win the reputation of crisp taste buds, and make Gao Shi drool. Master craftsman, take the court's skillful work; Chef kung fu is Zhihui's home-cooked fantasy. It is especially thoughtful to get together in a pot, although it is far from Houhe River and its taste is different. Or there are clouds, the taste is brewed first, there must be secrets, but the secrets are 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 are combined with cooking skills, and transformed into new delicacies, which meet the needs of people all over the world and inject great vitality into the development of cooking in China. 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, tailoring and rational use of materials, ingenious 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. Using it skillfully, reasonably, scientifically, economically and boldly, it has created many new flavor dishes, adapted to the rhythm changes of the public in food culture, satisfied the pursuit of 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 broccoli, 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, king soy sauce, king soy sauce, 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, etc.
Cooking can be a technology, an art and a culture, because it has the following meanings 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 delicious meals.
4. Create and develop food culture and promote the construction of human civilization.