"Cooking" means to cook, and "cooking" means to cook. Broadly speaking, cooking is the thermal processing of food raw materials, processing raw food raw materials into mature foods; in a narrow sense, cooking refers to the reasonable processing of food raw materials.

Selecting and blending, processing and cleaning, heating and seasoning to make it into a safe and harmless meal with beautiful color, aroma, taste, shape, quality and nutrition, which is easy to absorb, good for people's health and strengthens the body's constitution. This includes seasoned cooked food, and also includes prepared food.

raw food.

The cited explanation is also called "cooking".

Cook food and prepare meals.

Tang Sun Ti's "Preface to the Ode to Pei Gong's Dezheng, the Governor of Jizhou in the Tang Dynasty": "Vegetables can be cooked with them, and wild food can be used to dry out dampness." Song Luyou's "Ten Rhymes of Eating Chestnuts": "There is no time to pick and cook, and there is a secret recipe for cooking."

"History of the Ming Dynasty·Le Zhi 2": "The cooking is strict, and the boarding is solemn." Pu Songling's "Strange Stories from a Chinese Studio·Xiang Skirt" of the Qing Dynasty: "The dishes are listed and cooked properly." Zou Taofen's "Pingzong Yiyu" 18: "

The contents of these women's magazines are probably novels and monographs about family, cooking, clothing, etc. "Lin Danqiu's "Ma Fengbo": "The side dishes are still ordinary side dishes... But once they are cooked by this female chef, they are indeed delicious.

There is an unusual taste. "Cooking Culture "Cooking Fu" (Author: Cangshan Muyun) The virtues of cooking and cooking have their own flavors; both meat and vegetables are classics.

The beauty of heaven and earth comes from the gifts of mountains, rivers, sun and moon; the desire for food and sex comes from the interplay of light and shadow in a cup.

Three meals spread the fragrance for a hundred generations, and a night of drinking wine lasts for thousands of years.

When talking about food, the principles of eating are both macro and micro; the principles of the nature of drinking and the taste of food are all comprehensive.

Vegetables collected, animals from fishing and hunting, the beauty of livestock, grain from farming, or essence from the sea can all be stewed in a pot to distinguish their style.

The husband set up a stone lei stove as a furnace to cook the sea and the sky for dinner.

The ingredients are taken advantage of the location, the skills are refined, the heat is used to bring out the three flavors, and the cooking inherits the splendor of humanities.

Or eat mainly meat, supplement it with vegetarian food, turn seasonal vegetables into delicious food, and collect them in the five internal organs.

Perhaps sea food is the most important, and land food is supplemented by it. Cooking palm food is the modern standard, which appears in the stomach and eyes.

To enjoy the freshness of fish and wine, the southerners serve the porridge with fierce fire; to take advantage of the delicious taste, the northerners warm the stove to prepare the noodles.

It proves that the beauty of the south porridge and the north are each a spoonful of the sea.

A master of cooking does not have the ability to paint vividly and thoroughly; a master of cooking and stewing does not have the skill to carve and describe; he cannot capture its wonderful taste.

Stir-fried, braised and baked, it is known as a delicacy, attracting immortals to look back on it; pickled and soaked, it is praised for its crispy taste and makes the nobles salivate.

A master swordsman masters the skills of the palace; a master chef masters the skills of a master chef and combines his wisdom with homely fantasy.

It's all cooked together in one pot, and the taste is different even though it's separated by a river and a mountain away.

It may be said that there must be a secret book to brew the first taste. However, there is always a worry that the secret method will be lost.

Therefore, the more vulgar the technique, the longer the taste.

Basic meaning Raw materials are the material basis of cooking.

With the development of our country's economy, cooking raw materials have become more abundant and colorful. Both international cooking raw materials and our country's traditional cooking raw materials have shown their magic and each has shown its capabilities.

Cooking raw materials have been greatly developed and improved in terms of variety, specifications, quality, quantity, etc.

Traditional and innovative cooking ingredients, combined with cooking techniques, are transformed into new delicacies to meet the needs of people around the world and inject strong vitality into the development of Chinese cooking.

For example, traditional cooking ingredients such as chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, appropriate use of materials, rational use of materials, clever compatibility, careful cooking and careful conditioning by chefs of all ages.

, left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking ingredients introduced from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material security.

For example, artificially hatched salmon, duckbill fish, fat cattle, crocodiles, ostriches, etc. are used cleverly, reasonably, scientifically, economically, and boldly to create many new flavor dishes, which adapt to the dietary culture of the masses.

The changes in rhythm have satisfied the pursuit of delicious food at different consumption levels, and also opened up a new situation for the comprehensive development and innovation of Chinese cooking.

Such as plant-based cooking ingredients - amaranth, cress, bracken, purslane, platycodon, Houttuynia cordata, burdock, toon, bean sprouts, willow buds, sophora japonica, perilla leaves, mint, water shield, etc.

Artificially cultivated products include snow peas, Italian kale, New Zealand cauliflower, French coriander, American cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover, cherry carrots, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo fungus, flat mushrooms,

Mushrooms, nostoc, straw mushrooms, etc. have become recognized cooking ingredients.

In terms of seasonings, traditional seasonings have become more serialized and standardized, forming a variety of seasonings and semi-finished vegetable cooking oils, such as tomato sauce, Worcestershire sauce, Zhejiang vinegar, light soy sauce, dark soy sauce, garlic chili sauce, and delicious fresh soy sauce , seafood sauce, Zhuhou sauce, satay sauce, original pepper sauce, brine, old soy sauce, rice vinegar, balsamic vinegar, oyster sauce, barbecue sauce, Portuguese juice, garlic honey, curry sauce, garlic chili sauce, Guilin fermented bean curd, soy sauce chicken Sauce, soy sauce, bean chili sauce, Guilin chili sauce, pork rib sauce, brine sauce, special soy sauce, shrimp sauce, hoisin sauce, fish sauce, Kyoto sauce, "Kraft" salad sauce, Wonder sauce, Target sauce, French sauce , Russian sauce, Italian sauce, Dutch sauce, barbecue sauce, chicken powder, beef essence, etc., are widely used in my country's cooking and catering industry.