What is a feed?

I guess even many chefs would just say ginger, onion and garlic!

In fact, the ingredients are very particular!

Will you use it?

Ingredients are the ingredients used when cooking dishes. They are generally used when cooking. It can remove foreign substances and increase aroma. Generally speaking, the four gentlemen of cooking are ginger, onions, garlic, peppers, and some spicy plants, etc.

etc., are all commonly used raw materials.

Initially, the term "Matou" came from Cantonese cuisine.

In the past, in Cantonese cuisine, the combination of ingredients was a very particular issue. Which dish to make, which ingredients to use, and the reasonable combination were often one of the indicators of a Cantonese chef's cooking skills.

Traditionally speaking, no matter what kind of food you want to stir-fry or cook, you need different ingredients, different shapes, and different knife skills. However, as soon as the cooking master on the stove sees the person doing the cooking, the ingredients are different.

Hand over the raised hopper (bowl for holding ingredients). As soon as you see the ingredients in the top hopper, you will know what cooking method should be used to stir-fry this dish!

In the past, this was a unique garnishing method used by Cantonese chefs.

Also called stir-frying with ingredients.

Slowly, as Cantonese chefs follow the flow of market demand, the use of toppings has gradually spread to all major cuisines, becoming a skill that a side dish person needs to master.

For example, stir-fried vegetables: Stir-fried vegetables: minced garlic, ginger slices, mushroom slices Stir-fried shredded vegetables: shredded onions, shredded ginger, minced garlic Stir-fried diced vegetables: minced garlic, ginger rice, green onion and olives Stir-fried vegetables: minced garlic, ginger flowers,

Other types of onion segments: onion segments, ginger flowers. The ginger flowers here are not really ginger flowers, but the ginger is cut into various flat patterns and then cut into slices, usually cut into plum blossoms, rabbits, butterflies, pigeons, squirrels and other pictograms.

The pattern is very particular about the knife skills and aesthetics of a knife maker.

There is also a kind of flower flower, which is made by using a carrot and cutting it into the above-mentioned flat pattern of a suitable size, and then cutting it into slices, which plays a color matching role and embellishes and beautifies the dishes.

Cooking techniques: Stir-fried: green onions, ginger flowers, minced garlic; Fried: shredded green onions, shredded mushrooms; Stewed: minced garlic, green onion rice, ginger rice; Fried: minced garlic, chopped green onions; Stir-fried: minced garlic, green and red chili peppers; stew (not stewed)

): shredded ginger, shredded mushrooms, minced garlic, shredded green onions. Braised with: minced garlic, ginger rice, tangerine peeled rice. Braised ingredients: green onion segments, ginger flowers, garlic slices, mushroom slices, barbecued pork slices, flower head stew soup: green onion knots.

The amount of each ingredient of pat ginger is determined by the hand of the side dish. If it is too much, it will affect the appearance of the dish, and if it is too little, it will not meet the aroma requirements of the finished dish. This technology cannot be mastered in a day or two. As a professional

For chefs who have just risen from the water table to the chopping board, preparing ingredients every morning is a necessary task.

How big to cut the green onions, how long to cut the green onions, how thin the ginger shreds, whether to wash the minced garlic, etc. are all complicated and detailed.

In addition to knife skills, it also develops a chef’s willpower and meticulousness!

In the catering industry, it is said that Cantonese cuisine is synonymous with high-end. In fact, its value can be seen from the use of ingredients. Take every piece of garlic, every piece of green onion, and every piece of ginger seriously. How many chefs can do that?

Woolen cloth?

All gone!

Nowadays, many new-school chefs no longer pay attention to this. Many of them just open and close, and only ginger, onion, and garlic are grasped. It is troublesome to distinguish these in detail!

Everyone seems to have their own methods and theories!

As long as there are enough seasonings, why would the cooked food not be delicious?

The use of feed heads is somewhat declining!

Even rough!

Just because of the emergence of these ever-changing condiments, it makes up for the lack of use of ingredients. If the fragrance is not enough, seasonings can be used!

I wonder if this is the progress of catering or the regression of people's taste?

People's taste buds need to be stimulated by condiments to stimulate appetite. Natural and fresh food may have little market!

As for ingredients, Sichuan chefs are the ones who best accept and imitate them.

Sichuan chefs call the ingredients "Bin Qiao". This word is vivid and vivid, which literally reflects the role of the ingredients in dishes.

They creatively use knife skills to create a variety of ingredients based on the properties of Sichuan green onions (Beijing green onions)!

Each type of ingredients corresponds to different cooking methods or dishes.

Sichuan cuisine means one dish, one hundred dishes, one hundred flavors. The rich and varied characteristics of the dishes are also due to the ingredients.

#云ladderplan# In fact, the ingredients are not at all conspicuous in dishes. In cooking, there is a saying that "the ingredients are not there", but the flavor and characteristics it gives to the dishes cannot be ignored, but many people nowadays ignore it.

, I even think it’s a bit exaggerated!

Don’t forget that our country’s cooking and food culture has a long history. The use of ginger, onion and garlic is recorded in “Lu’s Spring and Autumn Annals? Original Flavor Chapter”!

Yuan Mei, a gourmet master of the Qing Dynasty, recorded the role of ingredients in detail in his gourmet book "Suiyuan Food List".