Therefore, the purpose of China's traditional cooking technical specification is to select rich cooking materials that China people like, adopt special catering utensils suitable for China people, follow the theory of "homology of food and medicine" of China people, and form the original banquet etiquette model of China people according to the aesthetic standards of China people, so as to make ethnic food that China people like, which is in line with the civilized life interest of China society. ?
Material selection and assembly?
1, requirements for cooking materials?
Diet is the first factor to maintain human life. Cooking materials include plants, animals, microorganisms and some natural minerals and chemical synthetic products that meet the requirements of nutrition and hygiene. ?
Cooking materials are basically divided into three categories according to their functions:?
(1) Edible raw materials. First, artificially cultivate raw materials, such as meat, milk, poultry, eggs and fresh fish for making meat dishes; grain, vegetables and melons for making vegetables. Second, wild natural raw materials, such as terrestrial birds and animals, fungus, algae, Artemisia shoot, aquatic seafood, river fresh, lake fresh, pond fresh and so on. ?
(2) seasoning materials. First, natural condiments, such as minerals such as salt and flowers such as cinnamon. The second is artificial seasoning, including brewing seasoning, squeezing seasoning, drying seasoning, distillation seasoning and synthetic seasoning. ?
(3) Food additives. Such as leavening agents, thickening agents, coloring agents, flavoring agents, emulsifiers, preservatives and the like. ?
The above raw materials are required to be non-toxic and harmless, contain certain nutrients, and can satisfy appetite and maintain life function when eaten raw or cooked. ?
2. Selection of cooking materials?
Cooking materials must also be selected. The selection of ingredients has two tasks: first, according to the needs of dishes, select the appropriate main ingredients, auxiliary materials, seasonings and ingredients, and classify and sow them; The second is to select excellent materials from the established material types and determine the quality qualitatively. Relatively speaking, although classification and planting have an impact on dishes, they are not very big. Because there is no such raw material, you can replace it with similar raw materials and then change the name of the dish. The qualitative determination has a great relationship with the quality of the dishes. Because the same raw material has different quality due to different planting areas, varieties, planting methods and harvest seasons. Reflected in the dishes, the quality often varies greatly. Therefore, famous teachers have always regarded strict selection of materials, accurate identification, striving for freshness, timely treatment, teaching students in accordance with their aptitude, fostering strengths and avoiding weaknesses, specializing in materials and comprehensive utilization as cooking criteria. ?
The selection of materials starts from the following aspects:
(1) Sensory test. That is to say, the intrinsic quality of raw materials can be seen from the variety and origin of raw materials; Look at its purity and maturity through cultivation time and market season; Look at its freshness through storage time; See if it is clean and hygienic through transportation, storage and custody. ?
(2) Physical and chemical inspection. That is, the density, concentration and purity of raw materials are measured by instruments, machinery or chemicals, and the contents of various nutrients are analyzed. ?
(3) Microbial inspection. That is, the species and quantity of microorganisms in raw materials are determined by microscope to determine whether they are harmful to human body. ?
(4) physical examination. That is, through animal experiments (such as mice and dogs) to determine the digestibility and calorific value of raw materials, as well as the types and contents of vitamins, and then infer whether it is suitable for human consumption. ?
3. Primary processing of cooking materials?
After screening, the cooking materials enter the primary processing stage. The so-called primary processing refers to the technological processes such as thawing, impurity removal, cleaning, puffing, grading, deboning, etc., which are usually divided into primary processing of animal raw materials, primary processing of plant raw materials, grading and taking materials, and dry goods puffing. The purpose is to take out clean materials and prepare for finishing. ?
The primary processing of cooking raw materials aims at further selecting raw materials. For fresh raw materials, it is "removing the false and retaining the true"; For dry raw materials, it is "returning to nature". These two "truths" (that is, eating clean materials) are the essence of raw materials and the real "working objects" in cooking. The primary processing of cooking raw materials has its technical essentials, such as slaughtering, unhairing, descaling, peeling, opening and washing, which have different requirements for different animals. Another example is the rise of dry goods, including water hair, oil hair, salt hair, baking hair and sofa. We should also "birds of a feather flock together" and master the "degree". For example, taking materials by grades, the requirements for the division of livestock meat, poultry meat, big fish and ham are different, and it should be handled according to technical specifications. ?
4. Combination of cooking materials?
After primary processing and knife processing, the raw materials should be seasoned, hung and starched according to the food grade and production requirements, combined in proportion in a planned way, and cooked in plates. This whole program is commonly known as "side dish" or "combination". ?
The combination is divided into raw and cooked. The former is used to make hot dishes, which is the link between knife work and cooking; The latter is used to make cold dishes, which is the binding link after knife work and cooking. Although the order and function of the two methods are different, they can both make dishes quantitative, qualitative, graded and preliminarily shaped. How to make raw materials, how to make them, what to do, how much to do, how much to do. Therefore, side dishes are to determine the combination ratio of various raw materials and complete the design process of dishes. ?
Because one of the characteristics of China's national cooking culture is to nourish, assist, benefit and supplement, Chinese food often uses a variety of raw materials to make a dish. Chefs often divide various raw materials into main ingredients, auxiliary materials, seasonings and ingredients according to their different positions and functions in dishes, just like "monarch, minister, assistant and envoy" in Chinese medicine prescriptions. Main ingredients refer to the main ingredients used in cooking a dish. Its dosage is large, its grade is high, and the name of the dish generally depends on it. Auxiliary materials refer to auxiliary raw materials. Its dosage is small, but its quality should be commensurate with the main material, or its length should make up for the shortage of the main material, or set off and contrast the main material. Seasoning refers to seasoning, and there are also differences between primary and secondary and quantity. It requires that alcohol and fragrance are just right, and the quantity and type are just right. Ingredients refer to the relevant materials needed for cooking (such as lotus leaves in steamed meat and bamboo tubes in bamboo-scented herring), which are generally not eaten directly, but have special functions. Main and auxiliary, mashup and mashup materials are the relationship of one main and three subordinate, which should be the best combination of multi-level and changeable opposite sex. ?
There are many relationships to be handled in the specific assembly. Such as the compatibility of main and non-staple foods, main and auxiliary materials, taste, shape, texture, color, nutrition, etc., but also consider the different requirements of region, climate, age, gender, physique, occupation, nationality and religion. Cooking chefs must master the skills of folding, wearing, embedding, buckling, rolling, tying and wrapping, so as to provide convenience for chefs and play the role of "setter". ?
In a word, the principle of combination is "four fixes and one change" (fixed quantity and quality, fixed shape and color, fixed nutritional efficacy, fixed cost and price, and variable variety). Generally, the chef is familiar with the performance of raw materials, knows the operation essentials, understands the flavor of dishes, knows the cost accounting, is good at management, and has strong aesthetic power and creativity. It is best to improvise and make overall plans. ?