готвене

Основно обяснение

[Готвене; Кулинарно изкуство] Готвене, готвене, готвене.

"Cooking"meansboiled,and"cooking"meanscooked.Inanarrowsense,cookingisthethermalprocessingoffoodrawmaterials,andtherawfoodrawmaterialsareprocessedintomaturefood;inabroadsense,cookingItreferstothereasonableselectionandallocationoffoodrawmaterials,processingandcleaning,heatingandseasoning,sothatitbecomesamealthathascolor,aroma,taste,shape,quality,nutritionandbeauty,issafeandharmless,isgoodforabsorption,isbeneficialtohealth,andstrengthensthehumanbody.Dishesincludeseasonedcookedfood,aswellaspreparedrawfood.

Обяснение чрез цитат

Нарича се още "храна за готвене".

TangSunti's"PrefacetothePoliticalOdetoPeiGong,theGovernorofJejuintheTangDynasty":"Vegetablefoodcanbecookedwithit,andwildtimescanbedriedwithitsdampness."SongLuyou"TenRhymesofEatingWaterChestnuts":"Therearenofaultsinpicking.InJapan,thereisasecretrecipeforcooking.""MingHistory·LezhiII":"Thecookingisstrict,buttheboardingissolemn."QingPuSongling"StrangeStoriesfromaLonelyStudio·XiangSkirt":"Russiandishesarelisted,andcookedproperly. "ZouTaofen,"PingZong"Reminiscence"18:"Съдържанието на тези дамски списания вероятно са романи и монографии за семейството, готвенето, облеклото и т.н."LinDanqiu,"MaFengbo":"Малките ястия са обикновени ястия...Но след като жената минава покрай умелото готвене на главния готвач, прави вкусно."

Кулинарна култура

"CookingFu"(Author:CangshanMuyun)

Пържениandcookedfood,eachhasitsownflavor;meatandvegetablesaretheclassics.Thebeautyoftheworldisthegiftofthemountainsandrivers,thesunandthemoon;thedesiretoeatanddrinkistakenfromthelightandshadowofthecup.ThethreemealsextendtheincensetotheEMI,andonenight'smealwillhelpyoutoflourish.Onfood,thewayofeatingisbothmacroandsubtle;theprinciplesofdrinkingandeatingtasteareallrefined.Orthecollectedvegetables,orthebeastsoffishingandhunting,orthebeautyofanimalhusbandry,orthegrainoffarming,ortheessenceofthesea,allcanbecookedinapottodistinguishthedemeanor.

FujiaShileistoveisusedasastovetocooktheseaandthesky.Theingredientsaretakenfromtheconvenientplace,theskillisdexterous,theheatisthemeaningofthethreeflavors,andthecookinginheritsthehumanculture.Ormeat-basedfood,vegetarianfoodsupplements,turnseasonalvegetablesintodelicious,harvestedinthefiveinternalorgans.OrtheseafoodistheShang,thelandfoodsupplementsit,andthecookingpalmisthepresentclassic,whichisdisplayedinthestomach.Forthefreshnessoffishandwine,Nanfuisfiercelyattackingporridge;forthebeautyoffastfood,Beikewarmstovetoadjustnoodles.Fullproofofthebeautyofthesouthernporridgeandthenorth,eachhasascoopofearsintheocean.Inthemeal,youmusthavetheabilitytopaintandwritethoroughly;theexpertincookingandstewmusthavethetechniqueofcarvinganddetailing;youmustnotgetthewonderfultaste.

Stir-friedandbraised,itiscalledadelicacy,anditisreviewedbyimmortals;itispickledandsoaked,andthecrispnessofthetastebudsispraisedbythetastebuds.RaoGaoshisalivates.Masterswordsman,cleverlytaketheskillofthecourt;masterkitchenkungfu,witthehomelyfantasies.Apotofcongregation,verydeliberate,althoughitisdifferentfromtheriverandthemountain.Itmaybesaidthatifthetasteisfirstbrewed,theremustbeasecretbook,butthesecretmethodisoftenlost.Therefore,themorevulgaritsskills,andthelongeritsflavor.

Основно значение

съставкиarethematerialbasisofcooking.Withthedevelopmentofmycountry'seconomy,cookingmaterialshavebecomemorecolorful.BothinternationalcookingmaterialsandChinesetraditionalcookingmaterialshaveshowntheirabilities.Cookingrawmaterialshavebeengreatlydevelopedandimprovedintermsofvariety,specifications,quality,andquantity.Traditionalandinnovativecookingingredients,combinedwithcookingtechniques,aretransformedintonewdelicacies,meetingtheneedsofpeopleallovertheworld,andinjectingstrongvitalityintothedevelopmentofChinesecooking.Manydishessuchastraditionalcookingingredientssuchaschicken,duck,fish,pig,beef,sheep,etc.,aretheresultofthehardwork,painstakingmanagement,tailoringoftheskillsofthepastgenerationsofchefsinmycountry,reasonableuseofmaterials,ingeniouscompatibility,meticulouscooking,andcarefulconditioning.,Leavingadeep-rootedimpressioninpeople'sminds,formingdifferentcookinggenresandfoodculture.However,manynewcookingmaterialsimportedfromabroadhaveenteredthecateringmarket,expandedthefoodstructure,injectednewvitalityintomodernChinesecuisine,andprovidedsufficientmaterialguarantee.Forexample,artificiallyhatchedsalmon,duck-billedfish,fatcows,crocodiles,ostriches,etc.,havebeenusedingeniously,rationally,scientifically,economically,andboldly,creatingmanynewflavordishes,adaptingtothedietarycultureofthemasses.ThechangingrhythmofChinesecuisinesatisfiesthepursuitoffoodatdifferentlevelsofconsumption,andalsoopensupanewhorizonfortheoveralldevelopmentofChinesecuisine.Suchasplant-basedcookingingredients-amaranth,cress,bracken,purslane,platycodon,houttuyniacordata,burdock,toon,beansprouts,willowbuds,locustflower,perillaleaves,mint,braseniaandsoon.Artificialandscientificallycultivatedsnowpeas,Italiankale,NewZealandcauliflower,Frenchcoriander,Americancherrytomatoes,babycorn,Hawaiiancelery,Japaneseclover,cherrycarrots,purplecabbage,shiitakemushrooms,enokimushrooms,bamboofungus,oystermushrooms,Tricholoma,hairvegetables,strawmushrooms,etc.,haveallbecomerecognizedcookingingredients.

Intermsofseasonings,traditionalseasoningsaremoreserializedandstandardized,andavarietyofseasoningsandsemi-finishedvegetablecookingoilshavebeenformed,suchastomatosauce,spicysoysauce,vinegar,lightsoysauce,darksoysauce,Garlicchilisauce,deliciousfreshsoysauce,hoisinsauce,Zhuhousauce,sataysauce,originalchilisauce,brine,oldsoysauce,ricevinegar,balsamicvinegar,oystersauce,barbecuesauce,Portuguesesauce,garlichoney,currysauce,garlicchilisauce, GuilinFermentedBeanCurd,SoySauceChickenSauce,SoySauce,BeanSpicySauce,GuilinChiliSauce,SpareRibSauce,MarinatedSauce,PremiumSoySauce,ShrimpSauce,HoisinSauce,FishSauce,KyotoSauce,"Kraft"SaladSauce,WonderSauce,Datargetsauce,Frenchsauce,Russiansauce,Italiansauce,Dutchsauce,barbecuesauce,chickenpowder,beefessence,etc., се използват широко в кулинарната и кетъринг индустрията на Китай.

Thereasonwhycookingcanbecomeatechnology,anart,andacultureisthatithasthefollowingmeaningsandfunctionsinhumanlife:

1.Provideanutritiousdiet,strengthenthebody,andmeetthematerialneedsofhumandietarylife.

2. Осигурете здравословна и безопасна храна и осигурете хигиена на храните.

3. Осигурете храна с комбинация от цвят, форма и вкус.

4.Createanddevelopfoodcultureandpromotetheconstructionofhumancivilization.

функция

Cookingmainlydealswithfood,suchascutting,planing,choppingandothermethodstomakefoodbrokenandeasytoeat,picklingoraddingseasoningstomakefoodmoredelicious,orheatingFoodetc.Heatingfoodusuallysoftensandsterilizesfood,andmakesiteasierforthebodytoabsorbthenutrientsofthefood.5-60°Cisthetemperatureatwhichmanyfoodbacteriathrive.Chicken,duck,fish,meat,andmilkshouldallbekeptinthistemperaturerange.Refrigerationandfreezingcannotkillbacteria,butcanonlydelaytheirgrowth,allowingfoodtobestoredforalongerperiodoftime.

Разлики

Beforestudyingcookingandcookingmethods,thedifferencebetweenthetwoconceptsshouldbeclarifiedfirst.Peopleareusedtoconflatingcookingwithcooking,whichisinappropriate.Thesetwoconceptshavetheirownmeaningsandmustbestrictlydistinguished.Sowhatis"cooking"?"Cooking"meanstocook."Cooking"meanscooked.Theterm"cooking"hasnarrowandbroadinterpretations.Thenarrowinterpretationreferstocookedfood;thebroadinterpretationreferstotheentireprocessofcookingvariousmeals.Theselectionofrawmaterials,preliminaryprocessing,cuttingandmatching,etc.areallpreparedfor"cooking"andserve"cooking".Therefore,startingfromtheselectionofrawmaterials,preliminaryprocessing,cuttingandblending,variousoperationsarecarriedoutaccordingtothedifferentrequirementsofvariousproductstoformasystem,whichiscalled"cooking".Peopleareusedtodividingcookingintoredandwhitecases."Cooking"generallyreferstotheredcase.Comparedwithcooking,cookinghasamuchnarrowermeaning.Simplyput:"cooking"referstonon-staplefoodprocessingandviceversa.Abbreviationforfoodprocessing.Cookingandmixingaretwoinseparablelinksintheproductionofdishes."Cooking"isheatingtreatment,whichisthecontrolofheat,whichoriginatedfromtheuseoffire."Tune"meansseasoning,whichoriginatedfromthediscoveryofsalt.Therefore,"cooking"isanimportantpartofgastronomy.

съставки

Cookingfirstrequiresrawmaterials,alsoknownasingredients.Goodcookingrequiresfreshandhigh-qualityingredients.Payattentiontotheshelflife.

Видове съставки

Зърнени храни (ориз, юфка, пшеница, различни зърна и др.)

месо

Зеленчуци, плодове

Хранителни мазнини

Подправка

Обработка на съставките

Duetothecharacteristicsoftheingredientsorthedifferentformsoftheingredients,thecookingmustfirstbeprocessed.Itcanbestoredlongerafterprocessing.

Washhordefrost

Обелени и нарязани (филии, настъргани, зарчета, кайма)

Подправкаbeforecooking(forconvenience,съставкиareoftenpickledbeforecooking)

Методи на готвене

Има много методи за готвене:

1.Топлопренос на масло:

Пържени, пържени, пасирани, варени, пържени, задушени

Cooking:themarinadedoesnotaddstarchtothickenthemarinade.

Пържени суровини, наречени пържене.

След пържене, водата се задушава: варете, запържете, задушете, задушете, задушете

Boiling:firstfrytheingredients,thenaddthesoupuntilcooked.Theseasoningcanbeaddedbeforeorafterthesoup.

Яхния: Сгъстете преди сервиране и сварете заедно.

Яхния: Задушава се, първо се запържва, след това се добавя супа и подправки, загрява се леко до готовност.

Bake:Afteraddingthesoupandseasonings,heatslightlyuntilitisalmostcooked,andthenheatupthesoup.YuTongbraised.

Печене на скара: уплътнете месото преди сервиране и след това го пригответе.

Theprocessofaddingseasoningstothefriedordeep-friedrawmaterials,suchasprawns,cruciancarp,etc.,whichhavethecharacteristicsofcrispytasteandrichjuice.

2. Пренос на топлина чрез вода:

Сварени, изплакнати

Сварете: сложете материала във вода (охладена, топла, отворена) и загрейте до готовност

Яхния: вълнуваща супа за събиране на огън. Готвя със същото.

Simmering:Mainlyusedformaterialsthatarenoteasytocrisp,suchasfeetandclaws.Widesoupandprosperousfire.

Юан: Warmandhotforalongtime.YuTongsimmering.

3. Пренос на топлина на пара:

На пара, 鲊

4.Други:

Задушено, сос, пушено, печено, задушено, мариновано, хвърлено, теглене на тел

Baked:cookingmethodsthatusesaltastheheatingmedium,suchassalt-bakedchicken,thefinisheddishhasthecharacteristicsofmellowtasteanddeliciousflavor.

Подправка:Cuminpowder

Готварски здрав разум

1. Не е препоръчително да добавяте сол към печеното месо твърде рано:

Sodiumchloride,themaincomponentofsalt,iseasytocoagulatetheproteininthemeat,shrinkthemeat,andthemeatbecomeshardandnoteasytoburn.

2. Тиганът не трябва да се прегрява:

Пържениdishesthatareoverheatedoftenarepronetolow-acidstomachorgastriculcers.,Ifnottreatedintime,cancerwilloccur.

3. Не добавяйте студена вода към готвене на месо и кости:

месоandbonecontainalotofproteinandfat.Suddenlyaddcoldwaterduringcooking.Whenthetemperatureofthesoupdrops,theproteinandfatwillsolidifyquickly,andthespacebetweenthemeatandbonewillshrinktogetherwithoutbecomingrotten.Moreover,theumamitasteofthemeatandboneitselfwillalsobeaffected.

4. Неварени соеви зърна не трябва да се ядат:

Soybeanscontainasubstancethatcanhindertheactivityoftrypsininthehumanbody.Peopleeatuncookedsoybeans,itisdifficulttodigestandabsorbsoybeanprotein,andevendiarrheamayoccur.Theconsumptionofsoybeansthathavebeenboiledandburntwillnotcauseproblems.

5. Не е препоръчително да поставяте MSGinboileggs:

TheeggitselfcontainsglutamicacidwhichisthesameingredientasMSG.Therefore,thereisnoneedtoaddMSGwhenscrambledeggs,MSGwilldestroythenaturalflavorofeggs,andofcourseitisawaste.

6. Киселинно-основните храни не трябва да съдържат MSG:

AcidfoodsareheatedwithMSGathightemperature,andMSG(glutamicacid)willchangeduetolossofwater.Disodiumpyroglutamate,althoughnon-toxic,hasnoumamitaste.Inalkalinefood,whenthesolutionisunderalkalineconditions,monosodiumglutamate(sodiumglutamate)willbeconvertedintodisodiumglutamate,whichhasnoumamitaste.

7.Theoilthathasbeenrepeatedlyfriedisnotsuitableforconsumption:

Theheatenergyutilizationrateoftheoilthathasbeenrepeatedlyfriedisonlyaboutone-thirdofthegeneraloil.Andtheunsaturatedfatincookingoilwillproducevariousharmfulpolymersafterheating,thissubstancecanmakethehumanbodygrowthstagnation,liverenlargement.Inaddition,thevitaminsandfattyacidsinthisoilaredestroyed.

8. Замразеното месо не трябва да се размразява при висока температура:

Putfrozenmeatnexttothestoveanddefrostinboilingwater,becausethemoistureinthemeattissuecannotItisquicklyabsorbedbythecellsandflowedout,andtheoriginalqualitycannotberestored.Whenthetemperatureishigh,thesurfaceofthefrozenporkwillformahardfilm,whichaffectsthediffusionoftheinternaltemperatureofthemeat,andcreatesopportunitiesforbacteriatomultiply,andthemeatiseasytodeteriorate..Frozenmeatisbestthawednaturallyatroomtemperature.

9.Itisnotadvisabletoremovetheskinwheneatingeggplant:

Itisavitaminthatisveryusefultothehumanbody.Amongallthevegetablesinourcountry,theeggplantcontainsVitaminPisthehighest.ThemostconcentratedplaceofvitaminPineggplantiswherethepurpleepidermisisconnectedtothemeatquality.Therefore,eggplantshouldbeeatenwiththeskininsteadofpeeled.

10. Алуминиево-железни съдове за готвене не трябва да се смесват:

Aluminumproductsaresofterthanironproducts.Thesoftaluminumshovelwillbequicklywornoutandenterthestir-fry.Itisveryunfavorableforpeopletoeattoomuchaluminum.

Подправка

Списък на подправкитеТези подправки, използвани при готвене, са: сол, вино, захар, оцет, соев сос, мононатриев глутамат, чили, черен пипер, черен пипер, кимион, анасон, канела, канела, кора от мандарина, зелен лук, джинджифил, чесън, доматен сос, пет подправки на прах, стараниз, лимон, рибен сос, паста от скариди, мента, темпе, юфка, южно мляко, ферментирала бобена извара, сос от стриди, сусамов сос, сусамов сос, XOsauce, карамфил, дафинов лист, розмарин, ванилия, кардамон, деветслойна кула (босилек), градински чай, мащерка, лавандула, чай и др.

Свързани инструменти за готвене

Тенджера (уок, тиган, гювеч...)

уред за пара, фурна, готварска печка за ориз

ножове (кухненски нож, нож за кълцане на кости, нож за плодове, нож от ракита, вълнообразен нож...), плоча, камък за заточване

шпатули, клечки, лъжици

фордиета

p>

Пръчици, лъжици, бамбукови клечки

Selectoil

Oliveoilshouldavoidhightemperatureandsoybeanoilmustbeheatedforconsumption.Theseseemtobepeople'sconsensus.However,expertsemphasizedthatevensoybeanoilshouldnotbeheatedrepeatedly,otherwiseitwillbedangerous.

Oliveoilisdominatedbymonounsaturatedfattyacids,whilesoybeanoilandcornoilaredominatedbypolyunsaturatedfattyacids.Thehigherthedegreeofunsaturationoffattyacids,theworsetheirheatresistance,andtheeasieritistoundergooxidativepolymerization,hydrolysis,cleavage,cyclizationandotherreactionswhenheated.Therefore,usingthesefatsandoilsrichinunsaturatedfattyacidstostir-frymeatandstewfish,thecholesterolinanimalfoodsmaybeoxidizedintooxidizedcholesterol,whichisjustasharmfultothehumanbody.

Oliveoilandteaseedoil,whicharerichinmonounsaturatedfattyacids,aremostsuitableforcolddressing.Heatingwilldestroytheirnutritionalvalueandgenerateharmfulsubstances.

Peanutoilissuitablefordailystir-frying.Soybeanoilisthesafestfordeep-frying,butitisalsonecessarytoavoidrepeatedfrying,andtominimizetheintakeoffriedfoods.

Основни умения

Основните умения на технологията за готвене включват: 1. Технология на ножовете; 2. Технология на хранене; 3. Технология за оразмеряване и паста; 4. Овладяване на технологията за топлина; 5. Технология за сгъстяване и пръскане на сок; 6. Време и количество на подправки за овладяване на технологията; 7. Технология за обръщане на лъжици и технология за зареждане на чинии.

Топли ястия

Aftertheediblerawmaterialsareprocessedandchanged,thedishespreparedbyvariousheattransfermethodsormethods,afterreasonableseasoningandproperfireconditions,areedibleThedegreeofheatrequiredbythediners,suchdishesarehotdishes.

Атрибути

Характеристиките на ястията обикновено се изразяват в три аспекта, а именно: "цвят, аромат, вкус", а също така се наричат ​​негови атрибути: "цвят, аромат, вкус, ястие" За да бъдат по-изчерпателни, характеристиките на ястията трябва да бъдат шест аспекта на "качество, цвят, аромат, вкус, форма и ястие". Така нареченото "качество" включва хранителната стойност на ястието, на което се подлага, на степента на варене thedegreeofheat,whichmeetsthesanitaryrequirementsofsterilization,etc.;theso-called"color"includesthecolormatchingofmainingredientsandauxiliarymaterials,andthecolormatchingofmaterialsandjuices.,Aswellasthecolorandlusterofthedecoration;theso-called"fragrance"includesthesmellofmeat,fish,vegetable,fruitandotheraromasthatcanbesmelled;theso-called"taste"istheuniquesalty,sweet,Thesourtaste;theso-called" форма"включва зрялата форма на основните съставкииспомагателни материали в съда,и изображението на съда всъда;така нареченият"ястие"включва формата и размера на съда,съизмерими скачеството на ястието,текстурата и цвета на съдаТой е съизмерим със съдовете и цветовете,а формите,размерите,текстурите и цветоветенасъдовете са съизмерими с всички бъдещи десетки.

Условия

Theconditionsthatconstitutetheattributesofadisharecuttingandmixingtechniquesandcookingtechniques.Amongthem,cookingtechnologyisthemainconditionthatconstitutestheattributesofdishes.Thereasonisverysimple,inanutshell:theproductionofgeneraldishes.Allmustgothroughtheeightprocessesofrawmaterialsorting,fileselection,cuttingandshaping,ingredients,cooking,heatingandcooking,seasoning,andserving.Thefirstfourprocessesarethescopeofcuttingandmixingtechnology.Althoughitisalsoveryimportantfortheattributesofthedishes,suchasthedelicatearrangementoftherawmaterials,theappropriatedivisionandselection,theappropriatecuttingshapeanduniformsize,andthereasonablecombinationofmainingredientsandauxiliarymaterials,etc.Itisonlyaprerequisiteforthevariousattributesthatmakeupadish.Cuttingandmatchingtechnologycanonlymakethe"shape:change"oftheingredientsofthedishes,andmoreimportantly,makethe"qualitative"changesoftheingredients,andfinallyconstitutetheperfectattributesofthedishes.

Класификация

Oneiscolddishes,andtheotherishotdishes.Топли ястияarethemainpartofthedishes,andcolddishesarethe"pioneer",sobothtypescannotbeignored.

Готварски ефект

Готварски ефектcangenerallybedividedintothefollowingaspects:

1.Sterilization.Rawfoodmaterials,especiallytheleafwallsofvegetables,nomatterhowfreshandclean,therewilloftenbesomebacteriaandvariousparasites.Ifitisnotkilled,humansarepronetodiseaseaftereating.Fungiandinsectsaremoreafraidofhightemperature,generallyataround80degrees,theycanbekilled.Therefore,cookingisaneffectivemeasureforsterilization.

2.Rawtocooked.Cookingcanmakethemain,auxiliarymaterialsandseasoningsundergoaqualitativechangeafterheating,thatis:fromrawtocooked.Allkindsoffoodmaterialsmustbecookedtobecomeedibledishes.

3.PromotenutritionDecompositionofingredientsisconducivetodigestion.Allfoodmaterialscontaincertainnutrients.Thenutrientsinfoodandthenutrientsinfoodmustbedecomposedbeforetheycanbeabsorbedbythehumanbody.Cookingcanpromotethedecompositionofnutrientsinfoodmaterials,suchas:Starchcanbegelatinizedwhenheated,whichisbeneficialtothedecompositionofstarch;proteincanbevariablysolidifiedwhenheated,andthedenaturedproteincanbeeasilydecomposedintoaminoacidsforhumanabsorption;fatcanbehydrolyzedintofattyacidsandglycerolwhenheated.Cookingcannotonlyreducehumandigestion.Theburdenoffood,andcanimprovethedigestibilityoffood.

4.Adjustthecolorandincreasethebeauty.Cookingcanmakethecoloroftherawmaterialsmorebeautiful.Forexample,theleafyvegetableswillbecomemoregreenafterheating;thefishfilletwillbemorebeautiful.Purewhite;shrimpwillbebrightred,etc.Ifitismatchedwithvariousflavorsandingredients,thecolorwillbemorecolorful.Therearealsosomerawmaterials,suchassquidandkidney,afterbeingcookedwithaknife,whichcanbecookedintovariousbeautifulshapes,whichwillgivepeopleEnjoywithbeauty.

5.Blendthetasteandpromoteappetite.Rawfoodingredientseachhaveaspecialtaste,andsometastesarenotsuitableforhumantastes.Especiallyfishandsheep.Fishysmellisevenmoreannoyingtopeople.Throughcooking,condiments"diffuse","penetrate"andinfluenceeachotherduringheating,whichwillmakesomefishysmellsormanysingleflavorsbecomecomplexdelicaciesthatpeoplelike.Promoteappetite,suchas"sweetandsourfish","mushroomchicken"andsoon.

6.Adjustthejuicetopromotetherichnessofthedishes.Whenthefoodingredientsareheated,partofthewateroverflowsandevaporates,makingthemainandauxiliarymaterialschangeItisnotsaturated.Inthisway,addingfreshsoupandcondimentsduringcookingcaneasilybeabsorbedintothemainandauxiliarymaterialstomakethedishesmoredelicious.Ofcourse,itisnecessarytoscientificallymasterthebestwaytoaddfreshsoupandseasoningtothecookingprocess.Goodtime.

Пържени

Afterpreliminaryprocessing,theboneless,tenderandcrispanimalandplantmaterialsarecutintoslices,dices,strips,silkorcutaccordingtotherequirementsofthecookingtemperature.Aftertheknife,putthefryingspoononthefire,addthebaseoiltoheat,addthecutingredientsandquicklyturnoveroraddaproperamountofwhiteoiltothefryingspoonandcookto120degrees.Fromlefttoright,pushthemainingredientsintothesizingmouthandcook,drainofftheremainingoil,putgreenonion,gingerandauxiliaryingredientsintheoriginalspoon,andcookoutthespoonwiththerightwhitegreenjuice.Bothmethodsarecalledstir-frying.

Изисквания за пържене с разбъркване

Stir-fryingisgenerallycookedwithrapidandstrongfire.Inordertokeeptherawmaterialstenderanduniquemoisture,thecookingmustbefastandshorttopreventsoup.Maximumpreservationofnutrients.

8.Whatisrawstirfry?Giveexamplestoillustratethecharacteristicsofthedishes.

Themainandauxiliarymaterialsareallrawmaterials.Afterprocessingandchangingtheknife,theyareputintoahotfryingladlewithbaseoilforquickfry,andalittlebitofbaseisadjustedbeforethespoonisreleased..Forexample,friedgreenpepperwithsliced​​porkischaracterizedbysaltytaste,reddishmeatincolor,greenpeppergreen,crispandtenderanddelicious,andpleasantfragrance.

9.Whatiscookedfried?Giveexamplestoillustratethecharacteristicsofthedishes.

Therawmaterialsmustbecooked,andthemethodofoperationisthesameasthatoffrying.Suchastwice-cookedmeat,thinlysliced​​cookedmeat,stir-fryspoonwithappropriateamountofoilandcookfor5tomature,thatis,150degrees,putinthechoppedmainingredients,pushandpourintoacolander,drainofftheremainingoil,putbeanpaste,greenonions,garlicslicesandmainingredientsintheoriginalspoon.Stirfrytheingredients,addavarietyofseasoningstocook,usestarchtoadjustalittlebitofgorgonbeforespooning,thiskindoffryingmethodalsohascookingjuice.Thedishesarereddishincolor,oily,saltyandspicy,slightlysweet,andnotgreasy.

Rawandcookedstir-fry

Therawandcookedstir-fryrawmaterialsareraworcooked.Thecookingprocedure:stir-fryspoonandbaseoiltoheatup,firstputtherawmaterialandstir-fryuntilitissixmature,andthenaddtheclinkerAndseasoningsarequicklyfried.Suchas:friedrawandcooked,reddishcolor,saltyandfragrantnotgreasy.

Пържениinwater

Пържениinwaterisonlyusedforscrambledeggs.Whencooking,putanappropriateamountofwaterinafryingspoontoboilandaddseasonings,findasaltyandfreshmouth,slowlypourthebeateneggintothespoon,pourthemainingredientswhilepushingwithaspoontomakethemainingredientssolidifiedandcooked,beforeservingPutthecoriandersectionandaddsomesesameoiltoenhancetheflavor.Suchas:Stir-friedyellowcabbagewithwater,characteristics:goldencolor,saltyandfreshtaste,tender,lightandnotgreasy.

Гладко разбъркайте

Choosetenderanimalrawmaterialsandcutthemintosilk,slices,dices,stripsandothershapeswithaknife,sizingwitheggwhiteandstarch,andusewarmoiltoloosenthem.Draintheremainingoilinacolander,putgreenonion,gingerandauxiliaryingredientsintheoriginalspoon,pourinthecookedmainingredients,cookandstir-frywiththeclearsauce.Becausetheinitialheatinguseswarmoilandsmooth,soitiscalledsmoothfry.Suchasfriedchickenshreds,features:thedishesarewhiteincolor,clearjuice,tender,andtastesaltyandfresh.

Cookingisthesumofmaterialwealthandspiritualwealthcreatedandaccumulatedbyhumansinthepracticeofcookingandeating.Itincludescookingtechnology,cookingproductionactivities,allkindsoffoodproducedbycooking,dietaryconsumptionactivities,andmanyspiritualproductsderivedtherefrom.

Chinesecookingculturehasuniquenationalcharacteristicsandstrongorientalcharm,whichismainlymanifestedinharmonyandunitywiththeenjoymentoftasteasthecoreandthepurposeofdietandhealth.

Кулинарно изкуство

Chineseculinaryartisgraduallyformed,developedandenrichedinthedevelopmentprocessofculinaryhistory.Ithasthecharacteristicsofcloseconnectionbetweenpracticalpurposeandaestheticvalue.Forexample,theshapeofceramiccookwareisdesignedfrompracticalneeds.Theoriginalintentionistoplaceitsmoothlyandevenlyheat,butitgivespeopleasymmetricalandbalancedbeauty.Thecontinuousevolutionofpottery,bronze,andironwareisnotonlyanimprovementincraftsmanshipandperformance,butalsoanintentiontopursuethebeautyofform.Withthedevelopmentofmaterialproductionandtheprogressofsociallife,cookinghasbecomemoreandmoreaesthetic,untilithasdevelopedintoavarietyofcolorfulandcolorfuldishesandrichandgorgeousbanquetswithbothpracticalandaestheticvalues.AlthoughChineseculinaryartisrestrictedbyfactorssuchascookingmaterials,cookingtechniques,andpracticalfunctionsoffood,ithasrelativelimitations,butcomparedwithotherarttypes,ithasitsownartisticcharacteristics,thatis,theintegrationofpainting,sculpture,decoration,andgardening.Andotherartformsinone.

TherearemanyformsofexpressionofChineseculinaryart.Herewemainlyusethecolor,shape,fragrance,taste,flavor,andcombinationofthebanquet.Peopleoftenrefertotheformerastheartoftaste;thelatterastheartoffeasting.

Сърцето на вкусаandtheartofbanquetsboildowntotheartoftaste.Chinesecookingnotonlypaysattentiontothebeautyofphysicaltaste,butalsopaysattentiontothebeautyofpsychologicaltaste(thatis,thetasteoutsidethetaste),sothatpeoplecangetthesatisfactionoftheblendofmaterialandspiritinthedietpreparedbythecook.ThisistheessenceofChineseculinaryart.

Изкуството на цветовата визия се крие в готварските подправки

Theroleofseasoningscannotonlyincreasethecolorvisionofthedishes,butalsomakethetastemoredelicious.Foodsafetyexpertsremindedthatitisthemostbasicsoysauce.Whenbuying,makesurethatyoucannotaddsugar,noprecipitatedimpuritiesandmildewfloatingfilm.Onlythosethatmeettheseconditionsaregoodsoysauces.

Firstofall,whenbuyingsoysauce,youcanfirstidentifytheprosandconsofsoysaucefromthetaste,smellandcolor.Anythingthatismellowanddeliciousandsmellsgoodisagoodsoysauce;ifithasastrangetaste,smells,tastessour,bitter,enzyme,astringency,etc.,itisnotagoodsoysauce;intermsofcolor,itisreddish-brown,brightandshiny.Itisgoodsoysauceifthereisnoblackening,noprecipitationofimpurities,andnomildewfloatingfilm;onthecontrary,itisnotgoodsoysauceifitisturbidandblack,withfloatingfilmimpuritiesprecipitated.

Inaddition,somesoysauceshavealotofsugaraddedbecauseoftheirpoorquality.Thiskindofsoysauceisevenworse.Therefore,whenbuyingsoysauce,itisrecommendedthatyoufirstsmelltheburntsmellinsomeofthetestproductsprovidedbysupermarkets,anditisbestnottobuysugaredsoysauce.

Сърцето на вкуса

People’schoiceoffoodhaslongsincegotridofthedependenceoninnateinstincts,andtheacquiredexperienceismainlyobtainedthroughupbringing,includingnatural,physical,psychological,andcustomary.Thecoreofmanyfactorsisthepracticalandaestheticchoiceoftaste.Thetasteartreferredtobyculinaryartreferstothetasteofaestheticobjectsinabroadsense.Thebroadsenseoftasteisintricate.Thetasteandsmellofdelicaciesthatpeoplefeel,includingsimplesalty,sweet,sour,bitter,pungentandever-changingcompoundflavors,belongtothechemicaltaste;thesoftness,viscosity,elasticity,coagulationandpowderyandgranularpropertiesofdelicacies,Block,sheet,foamandothertactilecharacteristicssuchaswatercontent,oilinessandfatnessofthefood,belongtothephysicaltaste;itisdeterminedbytheperson’sage,health,mood,occupation,andthediningenvironment,color,sound,lightThefeelingofdelicaciesformedbyeatingcustomsisapsychologicaltaste.ThecookingandblendingofChinesecookingispreciselyinthefaceofintricatetastephenomena,usingseasoningmaterials,cookingingredientsandwaterascarriers,expressingtheindividualityoftaste,combiningtastes,andcombiningtheneedsofpeople’spsychologicaltaste,cleverlyReflectthetasteoutsidethetasteandthenostalgia,tomeetpeople'sphysiologicalandpsychologicalneeds,andtoshowthecoreoftheculinaryartthatcombinespracticalityandaesthetics.Cookingtechnologyisameanstorealizetheartoftaste.Itsmainthemeis"makeitcomeoutwithtaste,makeitcomeinwithouttaste".

Theartofeasting

isanotherformofexpressionofChineseculinaryart.Awell-designedbanquetmenu,thecombinationofthecolor,shape,aroma,tasteandscentofthedishes,theconfigurationofthetablewareanddrinkers,theuseofcookingtechniques,thearrangementofdishes,soups,anddesserts,andtheperformanceoftheoverallflavorcharacteristicsofthedishes,Therearecarefularrangements.Itisacomprehensivereflectionofthecookingtechnologylevelandculinaryartlevelofthetimes,regions,restaurants(orrestaurants).Theaestheticsubject-theappetite,mood,andpsychologyofthefeasterareallinfluencedbytheculinaryartisticeffectsofthebanquetmenudesign.

Feastartfollowsthegeneralprinciplesofaestheticsofrealbeauty(includingthebeautyofsocialenvironment,socialthingsandthebeautyofnaturalthings)andartisticbeautyforartisticcreation.Thebanquetartcreationactivitiesthathavebeenpasseddowntothisdaymainlypayattentiontothefollowingtwopoints:①Thebanquetpatterniscenteredonthedishes,reflectingthediversityandunityofartisticforms.Thediversificationofbanquetdishes,throughavarietyoftechniquessuchasfrying,simmering,frying,stir-frying,androasting,andavarietyofoptionsformeatandvegetablerawmaterials,suchasdiced,silk,block,strip,andslices,yellow,red,white,andgreenVariouscolors,crisp,crisp,tender,andsofttextures,salty,sweet,fresh,andfragrantflavorsexpressitsartistry.②Thedishesarearrangedincombinationtoexpressartisticrhythmandsenseofmelody.Theupsanddownsofthetasteofthebanquetdishes,suchasthestrengthoftherhythm,thespeed,andtheheightofthemelodyinthemusicmelody,maketheaestheticsubjectandthefeastermoreinterestedineating,andthemoretheyeat,themoreflavortheyare.

CulinaryscienceThescientificconnotationofChinesecookingisveryrich,anditscorecontentliesintheultimategoalofcookingandeatingthatmeetsthenutritionalrequirementsandachievestheeffectofhealthpreservation.

Хармония на пет вкуса

Хармония на пет вкусаfoodconcept"HuangdiNeijing"says:"Heavencannibalizemanwithfiveqi,earthcannibalizemanwithfiveflavors","Becarefulwithfiveflavors,bonesaretendonsSoftness,theflowofvitalityandblood,andthedensenessofstrength.Inthiscase,thestrengthofthebonesisrefined,thetruthislikethelaw,andthereisdestiny."Tasteisthegeneraltermforthefivetastesofdiet,andisthebeststateofthebeautyofdiet.Thiskindofharmony,obtainedbymodulation,cannotonlymeetpeople'sphysicalneeds,butalsomeettheirpsychologicalneeds,sothatphysicalandmentalneedscanbeunifiedinthefive-flavorharmony.Theharmonyoffoodistheresultofadeepunderstandingofthenatureandrelationshipoffood.Tasteisthebasisofreconciliation.YinandYangbalanceisanecessaryconditionforhumanhealth.Theharmonyofthefiveflavorsofthedietisbasedontimingasaprincipleofcuisine.Chineseculinaryscienceisbasedontheprincipleofreconcilingthefourseasons.Reconciliationandgarnishesarebothtimelyandappropriate,anddelicaciesaremadeintime.Inpursuitofdeliciousdelicacies,theonesthataresuitableshouldbecherished.

Произходът на готвенето

Мястотопроизход

ThehistoryofXuzhoucuisinecanbetracedbacktotheEmperorYaoperiodinancienttimes.Therefore,itiscalled"TheGreatPengClan"("Hanshu·Geography").AfterXiaandShang,itwasdestroyedintheperiodofKingZhou.ThedevelopmentofXuzhou’sculinaryculturehasahistoryofmorethan4,000years.

In"TheSongsoftheChu·HeavenQuestions",thereisasentence"PengKengzhuo,howemperorfeast?"PengZuwasgoodatspooning,andhewasrewardedbyYaoasEmperorYaoandsealedinPengcheng.PengKengisthefirstprofessionalchefinChina.Heisnowrespectedastheancestoroftheculinaryindustry,andhehashandeddownfamousdishessuchaspheasantsoupandsheeprecipeTibetanfish.AmongtheculturalrelicsunearthedinXuzhou,thereareblackpotterypieces,coloredpotterypieces,coarse-sandredpotterypieces,tripods,簋,鬲,甑,etc.belongingtothe"LongshanCulture"oftheNeolithicAge,aswellasthetombsoftheKingofChuintheWesternHanDynasty,includingkitchens.,Stove,diningroom,andceramiccookingutensils,tableware,etc.TheseunearthedculturalrelicsprovethatXuzhouhasbecomeoneoftheregionswithdevelopedhumanproductionandfoodculturethousandsofyearsago.

DuringtheSpringandAutumnandWarringStatesPeriod,PengchengwasSongYi.DuringtheWarringStatesPeriod,SongabandonedSuiyangandmovedtoPengchengasthecapital(QianMu's"AnInvestigationofPengcheng,theSongCapitaloftheWarringStatesPeriod").Atthattime,Pengchengwas"merchantsgathered,restaurantmarket,dotted",andtherewere"posthouses",andthecateringindustrydevelopedrelativelyrapidly.Accordingtohistoricalrecords,YiYa,whowas"themasterofcooking",settledhereinhislateryears.Latergenerationshaveastoretocommemoratehim,"Yiyaju",andtherearefamousdishessuchas"YiYaWuweiChicken"onWentingStreetinXuzhou.The"EightPansandFiveGui"banquetsofHuanGongprincesarestillinusetoday.

DuringtheChuandHanDynastieswhenLiuBangandXiangYuwerefighting,XiangYuruledandbecamethecapitalofPengcheng.Accordingto"TaPengCookingRecords":Duringthe"FoundingCeremony",theoverlordsetupa"dragonandphoenixfeast"forthedaughterofYuJi.Later,therewasapoemwrittenbyZhangSanju:"Onemealofdragonandphoenixfeast,tastetheworld'sfresh.Delicacyisgood,itissuspectedtobeninedays."Atthattime,Pengchenghadbecomeapoliticalandmilitarycenter,andinns,restaurants,andrestaurantsprospered.AsaresultoftheconflictbetweenChuandHan,LiuBangwontheworld, andhewascalledtheEmperorofHanDynasty,andhiscapitalwasXi'an.Accordingtothe"SanfuOldThings":"TheEmperorTaishang(LiuBang'sfather)wasnothappyinGuanzhong,andtheemperorhad(moved)FengpeiTuer,awineseller,andacakeseller,andhewasestablishedasXinfengCounty.Therefore,therearemanyvillainsinonecounty."Therearealsorecordsin"Xijingji".Thisperiodofhistoryiscalled"EasternFoodandWestwardMovement".

Accordingtothe"HistoricalRecordsofGaozu":In196BC,LiuBangreturnedtohishometownofPeiPalacetoentertainhisfellowfathersandbrothersafterheputdowntheHuainanKingYingbu'srebellion.Whenhewasdrunk,LiuBanghitthebuildingandsang:"Thestrongwindrises,thecloudsareflying,theWeijiaandthemainlandreturntotheirhometown,andthewarriorsguardthesquare."Latergenerationscalledit"TheGreatWindSong."HistoricalrecordsrecordthatLiuBangji'sfamousteacher,JiangZhenfeastedonahundredofficialsYuPei.Later,someonemadeajointcompliment:"ThegreatancestorJinzunfromthefourseasgatheredinhishomeland,andhewillmeetKyushudelicaciesandQianKeng'ssecrettoPengYu."Thegrandbanquetatthattimecanbeseen.

IntheHanDynasty,thecookingtechnologyofXuzhouhasbeengreatlydeveloped."BookofHan"recordsthat"HanYingchuanYinSiamwasthegovernorofXuzhou,whousedasmallcopperkettletocookinoneday".Itisnotdifficulttoseeherethatatthattime,theclumsypotterykettleandthebronzecauldronwerechangedtolightandcompactcopperkettles.Withlightweightcookingutensils,thisisabigimprovementincookingutensils.Usingsmallpotstoincreasethefiremakesquick-cookeddishescrispandtender.,Theoriginoffresh.Atthattime,therewere"MaiChickenHugDan","PeiGongDogмесо","MandarinDuckChicken"andsoon,andbanquetsincluded"DogFeast","DragonWindBanquet","EightPansandFiveGuilty"andsoon.

IntheWesternHanDynasty,thereweremorethantengenerationsofkingsofChuandPengchengwhosetthecapitalofXuzhou.DuringtheNorthernandSouthernDynasties,theXuzhouMunicipalBureauofGovernorsmovedfrequently,andthecateringindustrycontinuedtoexpand.Chefsrunrestaurantsandrestaurantseverywherefortheirlivelihoods.Therefore,cookingtechniquesandlocalflavordisheshaveflowedintovariousplaces.Atthattime,acelebritynamedthe"YiYaju"restaurantwithajointinscription:"Theeightscholarsoftheweekwillgetoffthehorsewhilesmellingthefragrance,andthethreemastersoftheHanwillstopbythetaste."Itcanbeseenthatthedishesatthattimewereofaveryhighlevel.

InthestoneportraitsoftheHanDynastyunearthedinXuzhou,youcangetaglimpseofthedietinXuzhou.AmongtheunearthedstoneportraitsoftheHanDynasty,thereareofficialbanquets,marketrestaurants,singinganddancingbanquets,twodrinkingtogether,andfourdrinking;rawmaterialsincludechickens,fish,rabbits,deer,geese,etc.;somepeopleslaughteranimalsonrecord,andThecookscookdishes,deskoperations,andscenesofcuredfishanddriedmeathanginghighinthecourtyard.AmongthestonesofHanDynastydiscoveredbytheKingofHaninTongshanCounty,XuzhouCity,itisparticularlyprominentthathalfofthehouseholdaffairsofthekitchenareoccupied.

ItcanbeseenthatthecookingtechnologyofXuzhouintheHanDynastywasdeveloped,andthereweremanygourmetsandchefs."AncientSongsoftheHanDynasty"said:"GototheGoldenPalace,holdthegoldenbottles,extendtheVIPguests,andentertheKinmen.EntertheKinmen,gototheJintang,EastKitchendelicacies,andcookpigsandsheepinthewoods.Theownergoestothewine,singinganddancingfortheQingmerchants,throwingpotsandplayingthepiano.,Gamblingandresuming.”Assunginthesong,thestoneportraitsallshowtheprosperityofthediet.

"LongmenFish"isafamousXuzhoudelicacy,withahistoryofmorethan1570years.ThisdishwasmadebyLiuYu,wholaterbecameEmperorWuofSongDynastyintheSouthernDynasty,andhiscapitalwasinNanjing.DuringtheNorthernExpedition,LiuYucametoXuzhouforabanquetattheXimataiandaskedthecheftocookthisdishtofeastontheministers.

FromtheCaoWeiintheEasternHanDynastytoEmperorWuoftheSongDynasty,Xuzhouhasalwaysbeenamilitarycenter.DuringtheCaoWeiperiod,theXuzhougovernorruledPengchengandledthesixcounties:Xiapi,Langya,Dongguan,Guangling,Pengcheng,andDonghaiKingdom("ThreeCongressesImportantFangyu").AftertheEasternJinDynasty,alargenumberofTunationalitypeopleinXuzhoucrossedtheriver.SimaRuisetupoverseasChineseatJingkou(nowZhenjiang)toruleXuzhouandwascalled"SouthernXuzhou".

Asaresult,peopleinvadedsouthandpeoplefromsouthmovednorth.Xuzhou|Aftermanymigrations,manychangesnaturallyoccurred.

DuringtheTangandSongDynasties,poetssuchasHanYu,BaiJuyi,LiShangwen,andSuDongpolivedinXuzhouofficialtour.Theywerenotonlyfamousfortheirpoems,butalsocreatedmanyfamousdishestospreadinXuzhou.TheeightgreatmastersoftheTangandSongdynastieshavegoodfoodanddrink,andtherearealotofpoemsaboutdishes.WhenhewasservinginXuzhou,heusedtocookfishbyhimself,whichwaslatercalled"yumoxibustionfish."BaiJuyi,whocametoXuzhouwithhisfatherformorethan10years(hisfatherBaiJigengservedasthecountymagistrateofPengcheng)lovestoeatakindofduck,soheishappywithhisfamily,soheiscalled"HappyDuck";In1970,hisfourdisheswereknownasthe"FourTreasuresofDongpo"andpasseddownthroughtheages.Thereisapoemsaying,“Thebachelor’sromanticnameistheoldfood,thecookingskillsareallworthy.Thefourtreasureshavepassedonthegoodtastesforthousandsofyears,andthegentlemanhasnowaytoexaggerate.”Thankstotheseliteratiandinkguests,thefoodhistoryofthisperiodhasbeenfurtherdeveloped.NS.InthesixthyearoftheRepublicofChina(1917),KangYouweioncesaidinXuzhou,“ThereisnoSongmethodforfoodintheYuanandMingDynasties,andthereisabreezeinlearningfromthepast.”DuringtheYuanandMingDynasties,Xuzhou,whichwaslocatedinthetransportationhub,experiencedunprecedentedprosperity.Buddhismflourishedatthattime.Thevegetarianrestaurant"CihangGarden"openedbythemonks;thefamousdelicaciessuchas"SmallFlowerBanquet","ChrysanthemumBanquet",and"VegetarianBazhen"inthestyleoftheShifamilyarealsoavailablefromtimetotime.

DiettherapydishesoftheeraarewidelyusedinXuzhou.Atthattime,therewasthe"Yiyage"restaurantnamedafterYiYa.Therewerefourdifferentflavorsandpopulardishesintheworld,namelythe"heart-raisingduck","FourTruthмесоballs","AlmondTofu"and"SanzhengChicken".

"Tiaodingji" е монография за храна в династията Цин. Книгата записва много от кухнята на Xuzhou. Например в книгата има запис на Tongshan "WindPigWorldFamous".

Xuzhouhasamildclimate,riverscrisscrossing,andrichinanimalandplantresources.Xuzhou’sancientrawmaterialsongsinclude"Eastpig,westsheep,greenpheasant",and"driedmoss"and"four-holecarp"thatarewell-knownthroughoutthecountry,allofwhichareXuzhoufamousproducts.DuringtheKangxiperiodoftheQingDynasty,theEmperorHuiziYinzhen(laterEmperorYongzheng)andhisescortNianGengyaowenttothehouseofthechampionLiPan.ThereceptionbanquetwasmadebyLiZitan(afamouschefduringtheKangxiperiod).Themaindisheswere"Fourdishessuchas"FishHuoLamb"and"ПържениPecking"havebeenpasseddownasbeautifultalks.LiZichangishonoredasamasterofthegenerationbyXuzhouchefs.KangYouweioncepraised:"PengchengLiZhaizuoKeng,asuddenemergenceofrainbows."Inmoderntimes,Xuzhou'scookingindustryhasdevelopedrapidlyandformeduniquetraditionalskills.,Allkindsofbanquetshavedifferentstyles,suchas"LuwuBanquet","EightPlatesandFiveGuilty","GreatTenSamples","FiveLuckyBanquets","ShujiaSuBanquet"andsoon.

ThroughoutthedevelopmentofXuzhou’scateringindustryandculinaryskills,notonlythetechniquesareunique,butalsofamousrestaurants,famousteachers,andfamousdishesarehandeddowntotheworld,andtheyarespreadalloverthecountryandexchangedwithlocaldishesthroughoutthecountry.XuzhoucuisineisamajorgenreofOrientalcuisine,whichhasacertaininfluenceonothercuisinesinhistory(theancestorofahundreddishes).

Характеристики на кухнята на Xuzhou: основно свежа, пълна с пет вкуса, цветна и твърда, красива и чиста, бистра, но не тънка, гъста, но не мътна, добра за пържене, готвене, пукане, задушаване, печене, задушаване, извиване и т.н., вземане на широка гама от материали, обръщане на внимание на диетата и има силни местни характеристики.

Осем основни кухни

Sucuisine

Първо, формирането на кухните

JiangsuEastCoastSea,WestHongze,SouthTaihuLakeTheYangtzeRivertraversesthecentralpart,andthecanalflowslongitudinallyfromthenorthtothesouth.Therearecobweb-likeHongKongandHan,bead-likelakesintheterritory,withsuitablecoldandwarmtemperatures,fertilesoil,andisknownasthe"landoffishandrice"."Thereareswordwhalesinspring,gillsinsummer,fatducksinautumn,andvegetablesinwinter."Throughouttheyear,aquaticproducts,poultry,andvegetablesareintheskyabovethetide.TheserichproductsprovidesuperiormaterialconditionsfortheformationofJiangsucuisine.JiangsucuisineismainlycomposedoffourlocaldishesofJinling,Huaiyang,Suxi,andXuhai,anditsinfluencespreadstothevastareasofthemiddleandlowerreachesoftheYangtzeRiver.

Jinlingflavor,alsoknownasJingsucuisine,referstothelocalflavorcenteredonNanjing.Nanjingcuisinecombinesthebeautyofthefourdirectionsandadaptstotheneedsofalldirections.Thecookingisgoodatstewing,braising,spitting,androasting.Itpaysspecialattentiontothesevenflavors:sour,sweet,bitter,spicy,salty,fragrant,andsmelly;fresh,rotten,crisp,andtender,Crisp,thickandfat.Itisrepresentedbythefourfamousdishesof"SquirrelColor"," EggShaomai", "BeautyLiver" и "PhoenixShrimp", както и "BrineDuck", "StewedDuckWristLiver" и "DuckBloodSurage".

TheHuaiyangflavoriscenteredonYangzhouandLianghuai(Huai'an,Huaiyin),withtheGrandCanalasthemaintrunk,startingfromZhenjianginthesouth,reachingHongzeLakeinthenorth,andembracingtheriverintheeastandreachingthecoast.Herethewaternetworkisintertwined,andtheriversandlakesareveryabundant.Theauthorisknownforitslightness,tasteandnorth-south.Amongthem,YangzhouSwordsmanisthehighestinthecountry,Lianghuaihasavarietyoffishdishes,andZhenjiangSanyu(swordfish,swordwhale,roundfish)iswell-knownintheworld.

Вкусът на Суджоу и Уси е представен от Суджоу и Уси. Традиционно е сладък и солен, с гъст и червен сос. В съвременните времена е освежаващ и удобен, с подходящи нюанси.

XuhaiflavorisrepresentedbyXuzhouandLianyungang.Itismainlyfreshandsalty,withallkindsofflavors,simplestyle,andemphasisonmaterialbenefits.

Второ, характеристиките на кухнята Jiangsu

Thematerialsusedaremainlyfreshwater,fineknives,attentiontoheat,goodatcandles,smoke,extinguishing,andwaxy;pursuingtheoriginalflavor,refreshingtheoriginalHarmony,sweetandsalty.Thedishesareelegantinstyle,beautifulinshapeandquality,crispyanddebonedwithoutlosingtheirshape,smoothandcrispy,andshowtheirflavor.

Има представителни ястия от кухнята на Jiangsu включва "мека джобна дълга риба", "остри опашка", "кристално копитце", "задушена голяма рибешка глава", "задушена риба", "зеленчуци от дива патица", "SilverBudChickenHredded", "ChickenBlothBoiledThousandSilks", "Braised Crab MealwithLionHead", "DoubleandSkinSon.fish"

Shandongcuisine

Първо, формирането на кухнята

ShandongislocatedinthelowerreachesoftheYellowRiver,ontheJiaodongPeninsula,extendingbetweentheBohaiSeaandtheYellowSea.Theprovincehasasuitableclimateandabundantproducts.Thecoastalareaisrichinseafood.Theinlandlivestock,poultry,vegetables,fruits,freshwaterfishandothervarietiesarediverseandwidelydistributed.Shandong’spastgenerationsofchefshaveusedabundantproductstocreatehighercookingtechniquesanddevelopandperfectShandongcuisine.ShandongcuisineismainlycomposedoflocaldishesfromJinanandJiaodong.JinancuisinereferstodishesfromJinan,Dezhou,andTai'an.JiaodongcuisineoriginatesfromFushan,includingdishesfromQingdaoandYantai.

Второ, характеристиките на кухнята на Шандонг

Jinancuisineisgoodatcooking,roasting,frying,anddeep-frying,andthedishesareclear,fresh,crispandtender.Jinan’straditionaldishesareknownfortheirgooduseofclearsoupandmilksoup.Jiaodongcuisineisfamousforcookingvariousseafooddishes.Goodatblasting,frying,grilling,andsteaming.Thetasteismainlyfreshandlight,andpayattentiontomaintainingtheumamitasteofthemainingredients.ThegeneralcharacteristicofShandongcuisineliesinitsemphasisontheoriginalflavorofthedishes.

TherepresentativedishesofShandongcuisineare"CrabYellowSeaCucumber","WhiteSauceSkirt","DriedПържениRedScaleFish","ChrysanthemumWholeScorpion","ShandongSteamedBalls",and"Nine-turnLargeIntestine","FukuyamaRoastedChicken","ShreddedChickenStingHead","SteamedJiajiFish","VinegarPepperMandarinFish","MilkSoupPucai","BroiledConch","RoastedOysterYellow"andsoon.

Кантонска кухня

Първо, формирането на кухнята

Guangdongislocatedinthesoutheastcoast,withamildclimateandabundantproducts.Inmoderntimes,ithasalsoabsorbedwesternfoodskillsandintegratedthem,andgraduallyformedadistinctivesouthernstylecuisine—Guangdongcuisine.Кантонска кухняismoredeveloped,andnewstyleКантонска кухняispopularalloverthecountry.Guangdongcuisineconsistsofthreelocaldishes:Guangzhoucuisine,Chaozhoucuisine,andDongjiangcuisine.HongKongregionalcuisineshouldalsobelongtothecategoryofGuangdongcuisine.

2.Характеристики на кантонската кухня

1.Theselectionofrawmaterialsiswideandweird,makinggooduseoffreshseafood.ThewiderangeofКантонска кухняisthebestamongallcuisinesinthecountry."Don'taskaboutbirds,beasts,insects,andsnakes,allwilleatthem."Forexample,intermsofanimalrawmaterials,inadditiontocommonlyusedchickens,ducks,fish,shrimps,pigs,cattle,sheep,snakes,dogs,raccoons,ratsandmanyotheranimalsarealsoused.GooduseoffreshrawmaterialsisamajorfeatureofКантонска кухня, от които кухнята на Чаочжоу е най-известна с морски дарове.

2.Theskillfulknivesaregoodatkillingandslaughteringliveseafood.Thetechniquefocusesonsimplicityandnature,unlikeothercuisineswithdelicatecraftsmanship.

3.LightandrefreshingGuangzhoucuisineischaracterizedbyrefreshing,crisp,freshandtendertaste,whichisthemaintasteofGuangdongcuisine.ThetasteofDongjiangcuisineischaracterizedbysalty,sour,andspicy,andmostofthemarehome-cookeddishes.

4.Методи на готвенеandseasoningmethodsareself-containedsystemsManyofthecookingmethodsofКантонска кухняoriginatefromtheNorthortheWest,andhavebeencontinuouslyimprovedtoformacompletesetofcookingsystemsthataredifferentfromothercuisines.

Пържени,fried,grilled,boiled,stewed,steamed,etc.areusedforcooking.

Подправките на кантонската кухня са най-вече соев сос, сок, лимонов сок, сос от черен боб, сос от стриди, сос от хоазин, пясъчен чай, рибен сос, кестен на прах, крем на прах, омекотител за месо, царевично нишесте, масло И скоро тези подправки, които други кухни не използват или безполезни.

TherepresentativedishesofКантонска кухняinclude"WenchangChicken","DongjiangSaltChicken","TwoLemonПържениSoftChicken","MeiCaiKouPork","SteakПържениBeefTenderloin",and"BoiledBoiledBeefTenderloin"."JiweiShrimp","BazhenGrilledBigDuck","CrispyRoastedSucklingPig","BoiledEggplantinBlackSoySauce","GrilledLettuceinOysterSauce","ChaozhouWhiteEelPot","SteamedBigCarp"andsoon.

Sichuancuisine

Първо, формирането на кухнята

Sichuanisfertileandrichinproducts,providingabundantrawmaterialsfortheproductionofSichuancuisine.

Второ, характеристиките на съчуанската кухня

1. Обърнете внимание на подправките

Първо, тези подправки са сложни и разнообразни със своите характеристики и обръщат внимание на вкусовете на Съчуан и Съчуан. Тези подправки са предимно чили, черен пипер, черен пипер, ароматен лепкав ориз, паста от боб, лук, джинджифил, чесън и скоро.

Secondly,itisknownforitsmulti-levelandincrementalseasoningmethod.

Третото е, че има много вкусове.

2. Техниките за готвене са добри при малко пържене, малко пържене, сухо печене и сухо пържене.

Inaddition,Sichuancuisinepaysattentiontothepreparationanduseofsoup.

3.Представителни ястия:

Има много представителни ястия от сичуанската кухня, включително „сушени говежди парчета“, „варено говеждо“, „пиле конгбао“, „мапотофу“, „риба от кисело зеле“ и други.

4. Комбиниран аромат Сичуанкухня

Солен думамивкус.

ItismainlypreparedwithSichuansaltandmonosodiumglutamatetohighlighttheumamitaste,moderatesaltytaste,andlightsalty.Suchasfreshmushroomcabbage,carpinwhitesauce,braisedsharkfin,freshbraisedchickenshreds,snowflakephoenixnao,freshbraisedporkslicesandsoon.

Домашен стил.

ItismadewithSichuansalt,Pixianwatercress,soysauce,cookingwine,monosodiumglutamate,andpeppernoodles.Thecharacteristicissalty,freshandslightlyspicy.Suchasrawfriedsaltedmeat,homemadesimmeredseacucumber,homemadesimmeredbeeftendon,homemadetofuandsoon.

Пикантен вкус.

Направено със сол от Сичуан, кресон Danxian, сушен червен пипер, китайски пипер, сушени чили юфка, боб, соев сос и др. Характеристиките са пикантни и солени.

Пикантен тип.

Приготвен е със сичуанска сол, соев сос, сушен червен пипер, черен пипер, джинджифил, чесън и зелен лук. Характеристиките са пикантни, предимно солени и пресни, леко сладки и кисели.

Тип рибен вкус.

UseSichuansalt,soysauce,sugar,vinegar,soakedchili,ginger,greenonion,garlic.Itischaracterizedbysalty,spicy,sourandsweet,withtheuniquefishfragranceofSichuancuisine.Suchasfish-flavoredporkshreds,Yu-flavoredprawns,GuojiangYu-flavoredfrontcake,Yu-flavoredflowers,Yu-flavoredcrispyphoenixslices,Yu-flavoredphoenixshreds,Yu- ароматизирана патешка рецепта и др.

Вкус на джинджифилов сок.

Направено със сичуанска сол, соев сос, джинджифил, сусамово масло и мононатриев глутамат. Характеризира се със солен и свеж, силен аромат на джинджифил.

Кисело и пикантно.

Използвайте сичуанска сол, соев сос, оцет, юфка с черен пипер, мононатриев глутамат и подправки за сусамово масло. Характеризира се с лют, кисел и солен, силен аромат на оцет.

Тип сладко-кисел вкус.

MadewithSichuansalt,sugar,vinegar,peppernoodlesandmonosodiumglutamate.Itischaracterizedbysalty,fresh,sourandsweet,sweetandsourtaste.Suchassweetandsourloosecrispfish,sweetandsourcrispyfishcubes,Guojiangsweetandsourfishrolls,sweetandsourscallops,sweetandsourmozzarellachicken.Sweetandsourgreenbambooshootsandsoon.

Аромат на личи.

Използвайте предимно сичуансол, соев сос, захар, оцет, юфка с черен пипер, мононатриев глутамат и т.н. подправки.

С вкус на горчица.

Направено със сичуанска сол, соев сос, оцет, горчица, сусамово масло, мононатриев глутамат и др. Характеристиките са солен, свеж, кисел и пикантен и вкусът не е силен.

Тип сладък аромат.

Madewithwhitesugar,rocksugar,brownsugar,sesameandvariousfruitmaterials.Thecharacteristicissweetandfragrant.Suchassnowpeachpuree,rocksugarsweetpotatorounds,icesyruplotuslonganandsoon.

Вкус на пикантен пипер.

ItismainlypreparedwithSichuansalt,soysauce,monosodiumglutamate,pepper,greenonionleaves,andsesameoil.Itischaracterizedbysaltyandumamiflavour,stronggreenonionfragrance.Generallycolddishes,suchaspepperchickenslices,pepperpepperduckfeet,pepperfishslicesandsoon.

Putianflavor

Putiancuisineistherepresentative,whichismainlypopularinPutianarea.Putiancaiischaracterizedbyaruralatmosphere.Themainrepresentativesareporkbelly,stir-friednoodles,whitesliced​​lamb,braisedtofu,braisedporkknuckleswithgrass,bambooshootsjelly,Putian(Xinghua)ricenoodles,Putian(jiangkou)stewednoodles,Putian(WestTianwei)flatfood,hotandsoursquidsoup.

Fujiancuisine

FujiancuisineisacuisinebasedonlocalflavorsofMindong,Minnan,Minxi,Minbei,Minzhong,andPutian.RepresentativesofMindongandMinnanflavors.FujianislocatedinsoutheasternChina,withtheseaintheeastandthemountainsinthenorthwestwithamildclimate.Therichresourcesofmountaintreasures,gameandaquaticproductsprovidegoodmaterialconditionsforFujiancuisine.Fujiancuisineconsistsofthreedifferentflavors:Fuzhou,SouthernFujianandWesternFujian.TakeFuzhoucuisineasarepresentative.Fuzhoucuisineisfresh,lightandrefreshing,andtendstobesweetandsour.Payattentiontothesoup,thesoupisfreshanddelicious,andtherearevariouskindsofsoup.Therearemanycookingmethodssuchasfriedglutinousrice,redglutinousrice,drunkenriceglutinousriceandsoon.Hokkiencuisineisknownforitsseasonings,sweetandspicy,gooduseofchilisauce,shachasauce,mustardsauce,especiallywithshachasauceforcookingdishestoseetheflavor.WesternFujiancuisineisslightlysalty,spicy,andhasastronglocalflavor.Itiswellknownformakingdelicaciesfrommountainsandseas,andisespeciallygoodatcookingseafooddelicaciesskillfully.Underthepremiseofgivingconsiderationtocolor,fragranceandshape,withtasteasthekeylink,ithasthecharacteristicsofelegant,freshandlastingflavor;theknifeisingenious,andthetasteisinteresting;theseasoningispeculiarandunique;thecookingisdelicate,elegantandgenerous.Методи на готвенеarenotlimitedtosimmering,simmering,deep-frying,braising,simmering,andothertechniques.Fineselectionofingredients,propersoaking,preciseseasoning,sophisticatedsouppreparation,andappropriateheat.TherepresentativedishesofFujiancuisineinclude"BuddhaJumpingovertheWall","ПържениSliced​​Duck","TaiChiPrawns","SmallDriedChicken","WhiteПържениFreshBambooClams","ПържениYellowSnailSlices","ПържениXiShiTongue"”

1. Mindong аромат

Fuzhoucuisineistherepresentative,whichismainlypopularinMindongarea.Mindongcuisineisknownas"Fuzhoucuisineisfragrantallovertheworld,andthefoodculturehasbeenpasseddownthroughtheages."Thechoiceofmaterialsisfine,theknifeisrigorous;theheatisemphasized,andthesoupisadjusted;thecondimentsareusedandthetasteischangeable,showingfourdistinctivecharacteristics:oneisthecleverknife,whichisfunandtasteful,itisalwayscutlikehairandthin.Thereputationofpaper,themorefamousdishessuchasfriedsnails.Thesecondisthattherearemanysoups,endlesschanges,knownas"onesoup,tenchanges",themostfamousoneisliketheBuddhajumpingoverthewall.Thethirdisthepeculiarseasoning,don'tbetheone.TheseasoningofMindongdishestendstobesweet,sour,andlight,andtheyliketoaddsweetandsour.Forexample,themorefamouslycheemeat,drunkporkribsandotherdishesaresourandsweet.Thiseatinghabitisrelatedtothefactthatmostofthecookingingredientsaretakenfromthedelicaciesofthemountainsandthesea.Makegooduseofsugarandusesweetnesstoremovefishygreasiness;usevinegarskillfullytomakeitsourandsweet;thetasteislight,itcanmaintaintheoriginalflavor,anditisfamousforitssweetnessbutnotgreasy,sourbutnotaustere,lightbutnotthin.Fiverepresentativedishes:Buddhajumpsoverthewall,seamusselsinchickensoup,fragrantsnailslices,lycheemeat,drunkchicken.Thefivebowlsrepresent:TaiChitaropaste,pot-sidepaste,meatballs,fishballs,flatporkyan.

Второ, вкусът на южен Фуджиан

TakeXiamencuisineasitsrepresentative,itismainlypopularinsouthernFujianandTaiwan,anditisclosertotheChaoshanflavorinGuangdongcuisine.Hokkiencuisinehasthecharacteristicsoffreshnessandlightness.Theseasoningisbetterthanchilisauce,sandvegetablesauce,mustardsauceandotherseasonings.RepresentativesofSouthFujiancuisineincludeseafood,medicinalfoodandNanputuovegetariandishes.ThebiggestfeatureofMinnanmedicateddietistouseseafoodtomakemedicateddiet,usinglocalspecialnaturalconditions,accordingtothechangesoftheseason,toprepareexcellent,fragrant,tastefulandcompletefoodtonic.SouthPutuovegetariandishescomefromthefamoustempleofthousandsofyears-SouthPutuoTemple.Itisatypicaltraditionaltemplevegetarianfood.Itusesricenoodles,soyproducts,vegetables,mushrooms,fungus,etc.asthemainingredients.Therearemorethan40famousdishes,andeachdishiseithercolororluster.Nameit,suchas"CaihuaYingbin",ornameitfromthemainingredient,suchas"Shuangguzhengyan",ornameitinform,suchas"HalfMoonShenjiang".SouthernFujiancuisinealsoincludeslocalflavorsnacks,whetheritisseafoodfriedseaoysters,fishballs,greenonionsnails,bloodclamsinsoup,etc.,ormeatyroastedbrown,crispypigeon,sirloin,friedfive-spice,etc.Dimsumssuchasoiledshallots,leekboxes,pancakes,noodlepaste,etc.areallmouth-watering,andIwantabigpieceofit.

Три, Minxiflavor

AlsoknownasChangtingflavor.TakeChangtingcuisineasarepresentative,whichismainlypopularinwesternFujianandhasaHakkaflavor.ItisclosertotheHakkaflavorofКантонска кухня.WestFujianislocatedatthejunctionofGuangdong,FujianandJiangxiprovinces.ItisdominatedbyHakkacuisine,mostlywithexoticandexoticproductspeculiartomountainousareasasrawmaterials.Itisrichinmountains,richinsoups,lightandnourishing.Representativedishesincludepotatoandtaro,suchassoftanddelicioustarodumplings,tarobuns,friedsnowpotatoes,friedpotatocakes,friedpotatoballs,tarocakes,stuffedtaro,steameddumplings,frieddumplings,etc.;wildvegetablesThecategoriesare:Pulsatillaglutinosa,ramieleafglutinousrice ,Kuzhaisoup,friedpurslane,duck'sfeetgrass,chickenfeetgrass,friedmarlangrass,toonbuds,wildamaranth,friedwoodbrocadeflowers,etc.;melonsandbeansare:Wintermelonpot,stuffedbittergourd,crispcucumber,pumpkinsoup,pumpkinglutinousrice,dogclawbeans,arhatbeans,friedbittergourd,stuffedgreenpeppers,etc.;mealsinclude:redrice,sorghummillet По-известното месо е бялата жаба, която се готви на големи парчета.

Четири.AlavourofNorthernFujian

Nanpingcuisineistherepresentative,whichismainlypopularinNorthernFujian.NorthernFujianisrichinspecialtyproducts,hasalonghistory,anddevelopedculture.Itisaplacerichindeliciousfood.Therichmountainforestresources,coupledwiththehumidsubtropicalclimate,providesufficientconditionsfortherichvarietyofmountaintreasuresinNorthernFujian.Shiitakemushrooms,redmushrooms,bambooshoots,Jianlian,barleyandotherlocalspecialties,aswellaswildrabbits,wildgoats,muntjac,snakesandothergameproductsarealltop-qualityingredients.ThemainrepresentativedishesareBaguaBanquet,WengongCai,ManPavilionBanquet,SnakeBanquet,TeaBanquet,Rabbitмесо,SmokedGoose,DriedCarp,DragonWindSoup,ShizhaoShi,ПържениWinterBambooShoots,ChrysanthemumFish,DoubleMoneyEggRu,Chickenintomatosauce,Jian'oudriedduck,Xiayangsweet-scentedosmanthuscake,etc.

Пет.Minzhongflavor

RepresentedbySanmingandShaxiandishes,theyaremainlypopularincentralFujian.FujianChinesecuisineisfamousforitsuniqueflavor,fineworkmanship,varietyandeconomicbenefits,andmostofitssnacks.ThemostfamousoneisShaxiansnacks.Thereare162varietiesofsnacksinShaxianCounty.Thereare47kindsofsnacksonthemarketallyearround,formingwontonseries,tofuseries,siumaiseries,taroseries,beefoffalseries.Itsrepresentativesincludesiumai,wonton,Xiamaotarodumplings,driedloachpowder,Fishballs,Zhenxintofuballs,ricefrozenskinsandriceparfaits.

Хунанкуисина

Първо, формирането на кухнята

Hunanislocatedinthesouth-centralregion,withawarmclimateandabundantrainfall.ThefourriversofHunan,Zi,YuanandLiflowthroughtheprovince,withsuperiornaturalconditions.Xiangxiismountainous,richinbambooshoots,mushrooms,andwildgame;southeastHunanishillsandbasins,whereagriculture,animalhusbandryandsidelinefishingaredeveloped;XiangbeiisthefamousDongtingLakeplain,knownasthelandoffishandrice.ThepeopleofHunanhaveusedlocalresourcestocreateaseriesofHunanfamousdishes.Хунанкуисинаiscomposedofthreelocalflavors:CentralHunan,SouthernRegion,DongtingLakeDistrictandMountainousRegioninWesternHunan.ThecuisineofcentralandsouthernHunaniscenteredonChangsha,Xiangtan,andHengyang,whicharethemainrepresentativesofХунанкуисина.

Второ, характеристиките на хунанската кухня:

1.Theknivesarefinelycraftedandbeautifulinshape.Thereareasmanyas16kindsofknifetechniques,whichmakethedishesinvariousformsandendlesschanges.

2.Theseasoningisfamousforitshotandsour.Payattentiontothetasteoftherawmaterials,andtheseasoningprocessvarieswiththetextureoftherawmaterials.Хунанкуисинаisfamousforitshotandsourtastes,withspicyfoodasthemainingredient.GooduseofvegetableoilisalsoamajorfeatureofHunantraditionalcuisine.

3. Различни техники, особено силно задушаване. Поради силния си вкус, се задушава предимно. Други методи на готвене като пържене, пържене, задушаване и парафиниране също са често използвани в хуманската кухня.

Има представителни ястия от кухнята на Хунанкуи включват „Lawei Steamed“, „Donganzi Chicken“, „Suce PorkKnuckle“, „Spicy Chicken“, „BingtangXianglian“, „LotusLeafSoft SteamedFish“ и „SpicyOil“.

Anhuicuisine

Първо, формирането на кухнята

AnhuiislocatedinthenorthwestofEastChina,withplains,hillsandmountainsinitsterritory,andtheYangtzeandHuaiheRiverstraversethewholeprovince.Tributariesareintertwinedwithlakes.ThefertilelandandrichproductshavelaidthematerialconditionsfortheformationofAnhuicuisine.Anhuicuisineiscomposedofthreelocalflavors:SouthernAnhui,YanjiangandYanhuai,withSouthernAnhuicuisineasitsrepresentative.

SouthAnhuicuisineisfamousforcookingdelicaciesofmountainsandseas.Itisgoodatstewingandroasting,andemphasizesfirework.Itisrichinoil,simpleandaffordable.Goodatmaintainingtheoriginalflavor,manydishesaremadeofcharcoalandstewedonalowfireforalongtime,sothesoupispure,thetasteismellow,andtheoriginalpotisserved,andthearomaisoverflowing.ThecuisinealongtheYangtzeRiverisrepresentedbyWuhuandAnqingregions,andisgoodatcookingfreshwaterandpoultry.Payattentiontoknives,payattentiontoshapeandcolor,andbegoodatflavoringwithsugar,especiallywithauniquestyleofsmokingtechnology.YanhuaicuisineismainlycomposedoflocalflavorssuchasBengbu,Suxian,Fuyang,etc.Itisgenerallysaltyandspicy,andthesoupisheavyandrichincolor.

Второ, характеристиките на кухнята на Anhuicu

1.Therawmaterialsareselectedlocally,andtherawmaterialsarebasedonfreshnessandtenderness.

2. Гениално използване на огън, уникален кунгфу, включващ силен цвят, тежко масло и тежък фойерверк.

3. Добро печене и задушаване, интензивността е подходяща.

4. Обърнете внимание на храната тонизирана и поддържайте тялото си с храна.

Представителните ястия от кухнята на Anhuicu включват „задушена глава и опашка“, „задушен гълъб от Хуангшан“, „кисната прясна риба мандарина“, „маофенгс пушено данчо“, „фулиджи печено пиле“, „мляко“ „JuiceFattyKingFish“, „GrapeFish“ и скоро.

Zhejiangcuisine

1. Формирането на кухнята

ZhejiangislocatedonthecoastoftheEastChinaSea,withanetworkofwaterwaysinthenorth,whichisknownasthelandoffishandrice;thehillsinthesouthwestareundulatingandrichinmountainsandtreasures.Game;thecoastalfishinggroundsaredenselycoveredwithabundantseafoodresources.ThepeopleofZhejiangmakeuseoftheserichnaturalresourcestocreatemanyfamousZhejiangdishesthatpeoplelovetoeatandenjoy.Zhejiangcuisineconsistsofthreelocaldishes,Hangzhou,Ningbo,andShaoxing,amongwhichHangzhoucuisineistherepresentative.

2.Характеристики на кухнята на Джъдзян

1. Изисква се изборът на материали да бъде "фин, специален, свеж и нежен"

First,theselectionofmaterialsisfine,andthefinepartsofthematerialsareselectedtomakethedisheselegantandsuperior.

Secondly,specialproductsareused,andthedisheshaveobviouslocalcharacteristics.

Трето, фокусирайте се върху свежестта и невинните ястия.

Fourth,thepursuitoffreshnessandtenderness,freshandcrispdishes.

2.Thecookingmethodisgoodatcookingsoutherndishesandcookinginthenorth,andthetasteischaracterizedbyfreshness,crispnessandtenderness.

Hangzhoucuisineisfinelypreparedandvaried,mainlyincludingsimmering,stir-frying,braisinganddeep-frying;Ningbocuisineisacombinationoffreshandsalty,withsteaming,roastingandstewingasitsexpertise,payingattentiontofreshnessandsoftness,focusingonmaintainingtheoriginalflavor;Shaoxingcuisineisgoodatcookingfreshriverfood,theentranceiscrispyandglutinous,thesoupisrichinflavorandfullofrusticflavor.Inaddition,Zhejiangcuisinemakesgooduseofcookingwine,greenonions,ginger,sugar,andvinegar.

3.Theshapeisexquisiteanddelicate,delicateandelegant.Manydishesarefullofbeautifullegends,andrichculturalcolorsareamajorfeatureofZhejiangcuisine.

TherepresentativedishesofZhejiangcuisineinclude"Xihucuyu","DriedПържениBell","XueCaiYellowFish","Dongpoмесо","CleanSoupwithYueChicken",and"YuanjiangPerch","BeggarChicken","BrokenScales","LongjingShrimp","FenghuaShakingWax","NanhuCrabMeal"andsoon.

Здрав разум на живота

Внимателното готвене е полезно за вашия тен

InancientChina,thereweremanylongevityfarmers,allofthemwerecooksandgourmets.Forexample,PengZu,asymbolofChineselongevity,wassaidtohavelivedtoeighthundredyearsoldandwasbestatcooking.HisfoodwashighlypraisedbyYao,sohewasnamedPengdi.

Cookingcanmakedeliciousfoodwithallcolors,flavorsandflavors.Thisisabenignstimulustotheintestinesandstomach.Itcanpromotethesecretionofdigestivejuicesandenhancedigestion.SowealsonoticedthatpeoplewhoaregoodatfoodandgoodatcookingThecomplexionisverygood,whichshowshowimportantthecookingskillsaccumulatedbyourancestorsforthousandsofyearsareforhealth.

Thepurposeofcookingistomakethedietmorenutritiousandmakethetastemoredelicious.Incooking,avarietyofseasoningsisanindispensablerole.Therationaluseofthemcannotonlygreatlyenhancethetasteoffood,butitisalsobeneficialtopreservethenutritionofthefood.Inmykitchen,thefollowingfourtypesofseasoningsareindispensable.Knowingtheirnutritionandhowtousethemcangettwicetheresultwithhalftheeffort.

Използването на четирите вида подправки е изящно

Salty.Theoriginaltasteofsaltissalty,anditisthebasisofthetaste.Regardlessofanytaste,theumamitastewillbeproducedonlywhensaltisadded,sosaltisalsocalledtherootofahundredflavors.Themainfunctionofsaltistoproducefreshtaste,removepeculiarsmell,andkeepfoodfresh.Puttingitafterthesaltisnormalcanmakethevegetablesmorefreshandtender,andthevegetableswillgetoldifputearly.

Sweet.Sugarisoneofthemainseasonings,themainseasoningforsweetness,andcanbecombinedwithotherseasoningssuchassaltandvinegartoproduceadeliciouscomplexflavor.Themainfunctionsofsugarare:increasethetaste;increasethecolor,makethefoodbrightred,brightbutnotdark;invigorateqi,sugartastesweet,andhavetheeffectoftonifyingqiandinvigoratingthespleen.Whencooking,addsaltfirst,thensugar,andfinallyvinegar.Sugarshouldnotbelefttooearly,soasnottoburnthepot.

Sour.Vinegaristhemainseasoningforsourness.Thefunctionsofvinegarare:toremovethefishysmell,sovinegarisoftenusedwhenmakingfishdishes;itemitsamellowaromaandincreasesthecolorandfragranceofthedishes;anditrelievesgreasy.Vinegarshouldbeputafterthevegetablesareheated,soasnottolosethearomaofvinegar,onlysourwithoutfragrance.Ifalittlebitofgorgonisaddedbeforeserving,itcanenhancetheflavorandpreventthelossofaroma.

Spicy.Spicyflavorssuchasonion,gingerandgarlicarealsoimportantseasoningsintraditionalChinesecooking.Payattentiontothefollowingpointswhencooking:1.Theonionsandgarlicshouldbefriedalittlebit,andthearomashouldbestrongwhenitishalf-baked.2.Gingermustbeputtogetherwiththerawmaterialsandheatedatthesametimetoeffectivelyremovethefishyandmuttonsmell.3.Pepperisthebestsoupmaterial,itisdelicious,butitmustbecookedbeforeputtingitinordertoavoidlosingthearoma.4.Peppercanmakebitterness,sofriedbittergourdwithpeppercanreducethebitterness.

Направете тофу, използвайте гъби, за да подобрите вкуса

След като се запознаете с тези подправки, можете да продължите да разбирате къде да използвате „събиране“ и кога да използвате „изваждане“.

Firstofall,don'taddtoomanyseasoningstotheoriginaldeliciousones,trytokeeptheoriginalflavorasmuchaspossible.Ifthechickenisalreadyfragrant,itisbesttosteamorstew,andaddalittlecookingwineatmosttoletitsfragranceoverflow,insteadofoverlyaddingseasonings.Evenifitistasteless,suchasseacucumberandtofu,sometimesitisnotnecessarytouseseasonings,anddeliciousmeat,shrimp,mushrooms,etc.canbeusedtoenhancetheflavor.Secondly,ifthecolorofthefoodisalreadybright,itmustbemaintainedwithoutanyseasoning.Whenfryinglotusroot,addwaterwhilefryingtopreventthecolorfromturningblack.Finally,boilinwater,stir-fryinwater(putalittleoilinthepot),stew,andsteam,andusegreenonions,ginger,andpeppertomakeupforthetaste.

Повече вкусове са тънки, по-малко вкусове са плътни

Theancientsemphasizedthatthegreatwayissimple,andthissentenceisalsoapplicableincooking.Whenyouarecooking,youshouldtrytohaveathinnertasteandlesstastefultaste.Itisbadforyourhealthtoeatthicktastefrequently.Aslongasyoucanputthesameseasoning,youwon’tputitindifferentways,becausemanyseasoningshavesmallpoisons,andallkindsofsaucesalsohaveadditives,soit’sbesttouselesswhenyoucookyourowndishes.

Inaddition,itisa"simplification"principletousemorerawmaterialstocomplementeachotherandlessflavorstocomplementeachother.Therawmaterialsarecomplementary.Forexample,threekindsofcerealsarecookedandeatentogether,suchasmillet,corn,riceorsoybeans,oats,andrice,whichcanachieveproteincomplementation.Anotherexampleisthemixtureofpeanutoil,soybeanoil,andrapeseedoilcalledsanheoil.Stir-fryingcancomplementthefat.Anotherexampleisthethree-xiansoupthatcombinesfreshfish,freshmeatandfreshchicken,whichcancomplementbothdeliciousnessandprotein.Exceptforaddinggreenonionandgingertoremovethesmellofsuchdeliciousrawmaterials,allseasoningsarefree.

Infact,forpeoplewhoknowhowtolive,cookingisendless.Fromnutritiontotheharmonyofcolorandfragrance,therearetoomanymysteriesandjoyswaitingforustoexplore.Masteringthetruemeaningofitwillnotonlymakeushealthier,butalsobringusmanyunexpectedpleasures.Throwineverydishcarefully,andyouwillgetalotofrewardsfromit.