Hebei province has superior natural and geographical conditions, suitable climate and rich products, and there are as many as 1,000 kinds of cooking materials. Among them, there are grain and various vegetables planted in the fields, and the vast rural mountainous areas are rich in livestock and poultry resources, including fish, shrimp, crabs and seafood living in the water, and wild game and delicacies from the mountains. Abundant product resources have laid a material foundation for Hebei cuisine to take materials on the spot.
Hebei cuisine pays attention to local materials and selects local famous products. For example, stir-fried dishes made of bracken with pheasant breast, evenly mixed meat melon made of Baoding pickles on the outside ridge, shrimp-cooked segments, yipin Shoutao, Tianguishan chicken, roasted North and South, chestnut chicken and Changshan turtle are too numerous to mention.
Hebei cuisine pays attention to strict selection of materials, and different textures of dishes should be selected with different main ingredients and ingredients. Such as white jade chicken breast, you must choose chicken sprouts, coupled with seasonal vegetables; Changing the knife meat must be fat and lean. As far as fish are concerned, there are spring silver, summer knife, autumn thickness, winter crucian carp and winter eating head, summer eating tail, spring and autumn eating water, which can be described as strict.
(2) Knife workers are exquisite and good at flower knives.
Hebei cuisine emphasizes the knife shape of dishes. Different dishes should have different knives, and different shapes of main ingredients should be matched with different shapes of auxiliary materials, and the shape of ingredients should be smaller than that of main ingredients to highlight the main ingredients. Various knives have strict requirements.
Hebei kitchen knife workers are exquisite and exquisite, and all kinds of knife methods are skillfully used. In particular, the throwing knife method, the machete method and the contiguous method of shredding pork are quite distinctive, which can be called three unique skills. The so-called throwing knife method is to cut shredded pork by chopping, pushing and throwing. The three steps of chopping, pushing and throwing are almost carried out at the same time, which requires close matching; The machete method is to cut shredded pork by cutting and pulling techniques; The contiguous method is to slice the raw materials into extremely thin strips by batch knife method. These knife skills are not only beautiful in cutting posture, but also fast in cutting raw materials and uniform in shape. Secondly, the shapes treated by knife workers are beautiful and diversified, especially the shapes of flower knives are more realistic. For example, there are willow leaves, crescent moon pieces, eye-shaped pieces, bone chops, wood scraps, large and small head sickles, clamping blades and scraping blades; Blocks include hob block, chopping block, water chestnut block, pillow block, plate finger block, elephant eye block, bone row block, horse tooth segment, large inch segment, small inch segment, car key strip, dice dice, hairpin, grasshopper leg, incense burner leg, etc. Flower knives include wheat ears, litchi, hemp fiber, chrysanthemum, mesh, fish scales, combs, bergamot, centipede, herringbone, single and double elephant eyes, peony and so on. The diversification of raw materials makes the dishes more colorful. The fried fish in Baoding, the fried squid barrel in Tangshan and the golden lion fish created by Yuan Qingfang, a late famous teacher in Shijiazhuang, are typical dishes deliberately designed for knife work.
(3) The cooking techniques are comprehensive and are famous for their saucy.
There are more than 30 kinds of cooking methods used in Hebei cuisine, among which, the main methods are slipping, frying, frying, burning, grilling, pulling, rinsing and roasting, especially slipping and frying. Stir-fried dishes are quick-cooked dishes, which are made in a hurry. They have strict requirements on the working procedures such as heat, paste, seasoning and sauce. They must be solid in basic skills, agile and clean. There are as many as 16 methods in the specific preparation method, such as stir-frying, soft-frying, grasp-frying, dry-frying, soft-sliding, coke-sliding, sugar-sliding, vinegar-sliding and stir-frying. These techniques can be used freely by Hebei chefs.
(4) Pay attention to juice and be good at paste.
Hebei cuisine pays attention to the sauce, and has different requirements for different kinds of dishes, such as frying in oil and frying in sauce, and holding the sauce in clear oil; There is also a saying that you can't thicken when you are cooking, and you can't thicken when you eat. The method of making requires that the juice in the bowl, the juice in the spoon or the juice lying down, is successful at one time. This requires a good grasp of condiments, the ratio of soup (water) to starch and the cooking temperature, so the technical requirements are quite high. Burning, grilling, and fire depend on the dishes, so we must correctly grasp the amount of soup, the concentration of thicken and the timing of thicken.
Paste is widely used in Hebei cuisine. Before cooking, the raw materials of Laiyao cuisine are hung and sized according to the properties of raw materials and the characteristics of texture, color and so on. Although the raw materials of paste are the same, there are strict differences in use. For example, egg white paste should be applied to the slippery dishes, and egg white paste should be applied to the slippery dishes. After the raw materials of the dishes are hung and sized, it is beneficial to maintain the nutritional components of the dishes, with little or no loss during heating, and at the same time, the dishes can meet the requirements of different quality.
(5) the taste is rich and varied, the texture is vivid and realistic, and the temperature is appropriate.
Love salty taste is the characteristic of Hebei people's taste. Salty taste is also the mother of dishes. The taste of Hebei cuisine is mainly salty, salty, fragrant and mellow, and it pays attention to the moderation of salty, fresh in salty, palatable in salty, mellow in salty and clear in fresh. Although the taste of Jilai is mainly salty and fresh, it is eclectic and diversified. Such as sweet and sour, sweet, spicy, sour and salty, strange taste and so on are not uncommon. Ji cuisine not only pays attention to taste, but also pays attention to the taste and texture of dishes. For example, smooth cooking pays attention to smoothness, soft cooking pays attention to softness, grasping cooking | well-researched cooking pays attention to crispy outside and tender inside, dry cooking pays attention to crispness, and clear cooking pays attention to smoothness. Through the change of the taste of dishes, it gives people a beautiful enjoyment.
(six) pay attention to the use of soup, to win the soup.
Chefs of Hebei cuisine are familiar with soup technology, and choose to use head soup, second soup, set soup and drop soup according to the quality and grade of dishes. Hebei's soup-dropping method is unique and unique. Its preparation method is as follows: protein, mineral-rich raw materials such as chicken and duck meat are washed, blanched with boiling water, then put into clear water (without seasoning), and boiled with low fire to dissolve nutrients in the soup, and when the soup is thick, half of it is washed out, which is called the first soup; Then add raw materials and water to the original soup and continue to cook on low heat. When the soup is thick, half of it is washed out and mixed with the first soup. This soup is called soup set. The rest is called Ertang. Heat a new set of soup in a pot, chopping chicken breast and pork tenderloin, kneading into cakes, and dropping into the soup; when the soup is nearly open, the patties gradually float, skimming the floating foam, taking out the patties, and filtering to obtain the soup. This soup is delicious, mellow and crystal clear. With the help of this soup, high-end dishes can be said to be icing on the cake.
(seven) the beauty of taste, shape and device in one.
The shape of Hebei cuisine pays attention to natural shape, plane shape, three-dimensional shape and semi-vertical shape, which is natural and beautiful, the main and auxiliary materials are properly matched, and the color is bright and smooth. Different types of dishes use different art of plate loading, different types of dishes and different containers. Blue-and-white porcelain, ivory porcelain, magnolia porcelain and cinerary porcelain produced in Cizhou, Jingxing and Tangshan, Hebei Province are not only beautiful, but also have different specifications and varieties, and their beautiful shapes and beautiful utensils complement each other.
(8) Strong inclusiveness. Good at accepting new technology, new techniques and new raw materials, pursuing the sense of the times and the concept of eating delicious, nutritious and healthy; Dishes should be made with less salt, less sugar and less fat, and be green. Be good at absorbing the essence of western food, realize the combination of Chinese and western, and make foreign things serve China.
(nine) the production rules are strict and precise, the materials and time are quantified and standardized, and the operation is programmed. Even if mass production is carried out, the quality will not be reduced.