Základní vysvětlení
[Vaření; Kulinářské umění] Vaření, vaření, vaření.
"Cooking"meansboiled,and"cooking"meanscooked.Inanarrowsense,cookingisthethermalprocessingoffoodrawmaterials,andtherawfoodrawmaterialsareprocessedintomaturefood;inabroadsense,cookingItreferstothereasonableselectionandallocationoffoodrawmaterials,processingandcleaning,heatingandseasoning,sothatitbecomesamealthathascolor,aroma,taste,shape,quality,nutritionandbeauty,issafeandharmless,isgoodforabsorption,isbeneficialtohealth,andstrengthensthehumanbody.Dishesincludeseasonedcookedfood,aswellaspreparedrawfood.
Vysvětlení citací
Také se označuje jako „potraviny na vaření“. Kuchařka, vaření.
TangSunti's"PrefacetothePoliticalOdetoPeiGong,theGovernorofJejuintheTangDynasty":"Vegetablefoodcanbecookedwithit,andwildtimescanbedriedwithitsdampness."SongLuyou"TenRhymesofEatingWaterChestnuts":"Therearenofaultsinpicking.InJapan,thereisasecretrecipeforcooking.""MingHistory·LezhiII":"Thecookingisstrict,buttheboardingissolemn."QingPuSongling"StrangeStoriesfromaLonelyStudio·XiangSkirt":"Russiandishesarelisted,andcookedproperly. "ZouTaofen,"PingZong"Reminiscence"18:"Obsah časopisů pro tyto ženy jsou pravděpodobně romány a monografie o rodině, vaření,oblečení atd."LinDanqiu,"MaFengbo":"Drobná jídla jsou jen obyčejná jídla...Ale když ta žena prošla."
KulinárníKultura
"CookingFu"(Author:CangshanMuyun)
Smaženýandcookedfood,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.
Základní význam
Ingrediencearethematerialbasisofcooking.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, Soyauce, Beanspicysauce, Guilinchilisauce, Spareribsauce, Marinované, Premiumsoyauce, Francounse, francouzóna, francouzóna, francouzóna, francouzóna, francouzóna, francouzóna, francouzóna, francouzóna, francouzóna, francouzóna, francouzAuce, francouzóna, francouzóna, francouzóna, francouzóna. jsou široce používány v čínském kuchařském a gastronomickém průmyslu.
Thereasonwhycookingcanbecomeatechnology,anart,andacultureisthatithasthefollowingmeaningsandfunctionsinhumanlife:
1.Provideanutritiousdiet,strengthenthebody,andmeetthematerialneedsofhumandietarylife.
2. Poskytujte zdravé a bezpečné jídlo a zajistěte hygienu potravin.
3.Nabízejte jídlo s kombinací barvy, tvaru a chuti.
4.Createanddevelopfoodcultureandpromotetheconstructionofhumancivilization.
Funkce
Cookingmainlydealswithfood,suchascutting,planing,choppingandothermethodstomakefoodbrokenandeasytoeat,picklingoraddingseasoningstomakefoodmoredelicious,orheatingFoodetc.Heatingfoodusuallysoftensandsterilizesfood,andmakesiteasierforthebodytoabsorbthenutrientsofthefood.5-60°Cisthetemperatureatwhichmanyfoodbacteriathrive.Chicken,duck,fish,meat,andmilkshouldallbekeptinthistemperaturerange.Refrigerationandfreezingcannotkillbacteria,butcanonlydelaytheirgrowth,allowingfoodtobestoredforalongerperiodoftime.
Rozdíly
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.
Ingredience
Cookingfirstrequiresrawmaterials,alsoknownasingredients.Goodcookingrequiresfreshandhigh-qualityingredients.Payattentiontotheshelflife.
Druhy ingrediencí
Obiloviny (rýže, nudle, pšenice, různé obiloviny atd.)
Maso
Zelenina, ovoce
Jedlé tuky
Koření
Zpracování ingrediencí
Duetothecharacteristicsoftheingredientsorthedifferentformsoftheingredients,thecookingmustfirstbeprocessed.Itcanbestoredlongerafterprocessing.
Odmrazování v pračce
Peelandcut (plátky, nakrájení, kostky, mletí)
Kořeníbeforecooking(forconvenience,Ingredienceareoftenpickledbeforecooking)
Metody vaření
Existuje mnoho způsobů vaření:
1. Teplonosný olej:
Smažené, smažené, pastované, vařené, smažené, dusené
Cooking:themarinadedoesnotaddstarchtothickenthemarinade.
Smažené suroviny, zvané stir-fry.
Po smažení, ohřev vody: vařit, dusit, dusit, dusit, dusit
Boiling:firstfrytheingredients,thenaddthesoupuntilcooked.Theseasoningcanbeaddedbeforeorafterthesoup.
Dušené maso: Před uvařením zahustíme a dáme vařit.
Dušené maso: Je také orestované, nejprve orestujte, poté přidejte polévku a koření, mírně zahřejte až do vaření.
Bake:Afteraddingthesoupandseasonings,heatslightlyuntilitisalmostcooked,andthenheatupthesoup.YuTongbraised.
Grilování: Maso před konzervováním zahustěte a poté uvařte.
Theprocessofaddingseasoningstothefriedordeep-friedrawmaterials,suchasprawns,cruciancarp,etc.,whichhavethecharacteristicsofcrispytasteandrichjuice.
2. Přenos tepla vodou:
Vařené, opláchnuté
Vařte: vložte materiál do vody (studená, teplá, otevřená) a zahřejte, dokud se neuvaří
Dušené maso: Vzrušující oheň shromažďuje polévku. Vařte se stejným.
Simmering:Mainlyusedformaterialsthatarenoteasytocrisp,suchasfeetandclaws.Widesoupandprosperousfire.
Yuan: Teplé a horké po dlouhou dobu.
3. Přenos tepla párou:
Napařování,鲊
4. Ostatní:
Dušené, omáčka, uzené, pečené, dusené, nakládané, házené, drátěné
Baked:cookingmethodsthatusesaltastheheatingmedium,suchassalt-bakedchicken,thefinisheddishhasthecharacteristicsofmellowtasteanddeliciousflavor.
Koření:Cuminpowder
Vaření zdravý rozum
1.Nedoporučuje se přidávat sůl nebo opékat maso příliš brzy:
Sodiumchloride,themaincomponentofsalt,iseasytocoagulatetheproteininthemeat,shrinkthemeat,andthemeatbecomeshardandnoteasytoburn.
2. Pánev by neměla být přehřátá:
Smaženýdishesthatareoverheatedoftenarepronetolow-acidstomachorgastriculcers.,Ifnottreatedintime,cancerwilloccur.
3.Nepřidávejte studenou vodu k pečení masa a kostí:
Masoandbonecontainalotofproteinandfat.Suddenlyaddcoldwaterduringcooking.Whenthetemperatureofthesoupdrops,theproteinandfatwillsolidifyquickly,andthespacebetweenthemeatandbonewillshrinktogetherwithoutbecomingrotten.Moreover,theumamitasteofthemeatandboneitselfwillalsobeaffected.
4.Nevařené sójové boby by se neměly konzumovat:
Soybeanscontainasubstancethatcanhindertheactivityoftrypsininthehumanbody.Peopleeatuncookedsoybeans,itisdifficulttodigestandabsorbsoybeanprotein,andevendiarrheamayoccur.Theconsumptionofsoybeansthathavebeenboiledandburntwillnotcauseproblems.
5.Nedoporučuje se vkládat MSG do vařených vajec:
TheeggitselfcontainsglutamicacidwhichisthesameingredientasMSG.Therefore,thereisnoneedtoaddMSGwhenscrambledeggs,MSGwilldestroythenaturalflavorofeggs,andofcourseitisawaste.
6. Kyselinové potraviny by neměly obsahovat 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. Zmrazené maso by se nemělo rozmrazovat na nízkou teplotu:
Putfrozenmeatnexttothestoveanddefrostinboilingwater,becausethemoistureinthemeattissuecannotItisquicklyabsorbedbythecellsandflowedout,andtheoriginalqualitycannotberestored.Whenthetemperatureishigh,thesurfaceofthefrozenporkwillformahardfilm,whichaffectsthediffusionoftheinternaltemperatureofthemeat,andcreatesopportunitiesforbacteriatomultiply,andthemeatiseasytodeteriorate..Frozenmeatisbestthawednaturallyatroomtemperature.
9.Itisnotadvisabletoremovetheskinwheneatingeggplant:
Itisavitaminthatisveryusefultothehumanbody.Amongallthevegetablesinourcountry,theeggplantcontainsVitaminPisthehighest.ThemostconcentratedplaceofvitaminPineggplantiswherethepurpleepidermisisconnectedtothemeatquality.Therefore,eggplantshouldbeeatenwiththeskininsteadofpeeled.
10. Hliníkovo-železné nádobí by se nemělo míchat:
Aluminumproductsaresofterthanironproducts.Thesoftaluminumshovelwillbequicklywornoutandenterthestir-fry.Itisveryunfavorableforpeopletoeattoomuchaluminum.
Koření
Seznam kořeníKoření používaná při vařeníjsou:sůl,víno,cukr,ocet,sójová omáčka,glutaman sodný,chili,pepř,pepř,kmín,Anýz,skořice,skořice,mandarinková kůra,zelená cibulka,zázvor,česnek,rajčatová omáčka,hvězdice,hvězdice máta, tempeh, nudle, jihomléko, kvašený fazolový tvaroh, ústřicová omáčka, sezamová omáčka, sezamová omáčka, XOsauce, hřebíček, bobkový list, rozmarýn, vanilka, kardamom, devítivrstvá věž (bazalka), šalvěj, tymián, levandule, čaj, et.
Související nástroje pro vaření
Hrnec (wok, pánev, kastrol...)
parní hrnec, trouba, rýžovar
nože (kuchyňský nůž, kostěný nůž, ovocný nůž, proutěný nůž, vlnový nůž...), talířek, brusný kámen
špachtle, hůlky, lžíce
fordietu
p>
Hůlky, lžíce, bambusové hůlky
Selektivní olej
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.
Základní zkušenosti
Mezi základní dovednosti technologie vaření patří:1.technologie nožů;2.technologie podávání;3.technologie klížení a pasty;4.ovládání tepelné technologie;5.technologie zahušťování a rozstřikování šťáv;6.čas a množství koření pro zvládnutí technologie;7.technologie soustružení lžící a soustružení lžící.
Teplé mísy
Aftertheediblerawmaterialsareprocessedandchanged,thedishespreparedbyvariousheattransfermethodsormethods,afterreasonableseasoningandproperfireconditions,areedibleThedegreeofheatrequiredbythediners,suchdishesarehotdishes.
Atributy
Atributy pokrmů se obecně vyjadřují ve třech aspektech, jmenovitě: "barva, vůně, chuť", a také nazývané jeho atributy: "barva, vůně, chuť, jídlo" Aby byly vlastnosti pokrmů srozumitelnější, měly by se vlastnosti pokrmů řídit šesti aspekty "kvalita, barva, aroma, chuť". thedegreeofheat,whichmeetsthesanitaryrequirementsofsterilization,etc.;theso-called"color"includesthecolormatchingofmainingredientsandauxiliarymaterials,andthecolormatchingofmaterialsandjuices.,Aswellasthecolorandlusterofthedecoration;theso-called"fragrance"includesthesmellofmeat,fish,vegetable,fruitandotheraromasthatcanbesmelled;theso-called"taste"istheuniquesalty,sweet,Thesourtaste;theso-called" tvar"zahrnuje tvar hlavních přísad a pomocných materiálů v misce a věk nádobky; tzv. "miska" zahrnuje tvar a velikost nádoby odpovídající kvalitě nádoby, textura, barvy a barvy jsou srovnatelné s misky a textem.
Podmínky
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.
Klasifikace
Oneiscolddishes,andtheotherishotdishes.Teplé mísyarethemainpartofthedishes,andcolddishesarethe"pioneer",sobothtypescannotbeignored.
Efekt vaření
Efekt vařenícangenerallybedividedintothefollowingaspects:
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.
Smažený
Afterpreliminaryprocessing,theboneless,tenderandcrispanimalandplantmaterialsarecutintoslices,dices,strips,silkorcutaccordingtotherequirementsofthecookingtemperature.Aftertheknife,putthefryingspoononthefire,addthebaseoiltoheat,addthecutingredientsandquicklyturnoveroraddaproperamountofwhiteoiltothefryingspoonandcookto120degrees.Fromlefttoright,pushthemainingredientsintothesizingmouthandcook,drainofftheremainingoil,putgreenonion,gingerandauxiliaryingredientsintheoriginalspoon,andcookoutthespoonwiththerightwhitegreenjuice.Bothmethodsarecalledstir-frying.
Požadavky na smažení
Stir-fryingisgenerallycookedwithrapidandstrongfire.Inordertokeeptherawmaterialstenderanduniquemoisture,thecookingmustbefastandshorttopreventsoup.Maximumpreservationofnutrients.
8.Whatisrawstirfry?Giveexamplestoillustratethecharacteristicsofthedishes.
Themainandauxiliarymaterialsareallrawmaterials.Afterprocessingandchangingtheknife,theyareputintoahotfryingladlewithbaseoilforquickfry,andalittlebitofbaseisadjustedbeforethespoonisreleased..Forexample,friedgreenpepperwithslicedporkischaracterizedbysaltytaste,reddishmeatincolor,greenpeppergreen,crispandtenderanddelicious,andpleasantfragrance.
9.Whatiscookedfried?Giveexamplestoillustratethecharacteristicsofthedishes.
Therawmaterialsmustbecooked,andthemethodofoperationisthesameasthatoffrying.Suchastwice-cookedmeat,thinlyslicedcookedmeat,stir-fryspoonwithappropriateamountofoilandcookfor5tomature,thatis,150degrees,putinthechoppedmainingredients,pushandpourintoacolander,drainofftheremainingoil,putbeanpaste,greenonions,garlicslicesandmainingredientsintheoriginalspoon.Stirfrytheingredients,addavarietyofseasoningstocook,usestarchtoadjustalittlebitofgorgonbeforespooning,thiskindoffryingmethodalsohascookingjuice.Thedishesarereddishincolor,oily,saltyandspicy,slightlysweet,andnotgreasy.
Rawand vařené restované
Therawandcookedstir-fryrawmaterialsareraworcooked.Thecookingprocedure:stir-fryspoonandbaseoiltoheatup,firstputtherawmaterialandstir-fryuntilitissixmature,andthenaddtheclinkerAndseasoningsarequicklyfried.Suchas:friedrawandcooked,reddishcolor,saltyandfragrantnotgreasy.
Smaženýinwater
Smaženýinwaterisonlyusedforscrambledeggs.Whencooking,putanappropriateamountofwaterinafryingspoontoboilandaddseasonings,findasaltyandfreshmouth,slowlypourthebeateneggintothespoon,pourthemainingredientswhilepushingwithaspoontomakethemainingredientssolidifiedandcooked,beforeservingPutthecoriandersectionandaddsomesesameoiltoenhancetheflavor.Suchas:Stir-friedyellowcabbagewithwater,characteristics:goldencolor,saltyandfreshtaste,tender,lightandnotgreasy.
Hladce orestujte
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.
CulinaryArt
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.
Umělecká chuťandtheartofbanquetsboildowntotheartoftaste.Chinesecookingnotonlypaysattentiontothebeautyofphysicaltaste,butalsopaysattentiontothebeautyofpsychologicaltaste(thatis,thetasteoutsidethetaste),sothatpeoplecangetthesatisfactionoftheblendofmaterialandspiritinthedietpreparedbythecook.ThisistheessenceofChineseculinaryart.
Umění barevných vizí spočívá ve vaření koření
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.
Umělecká chuť
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".
Slavnostní umění
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.
Harmonie pěti chutí
Harmonie pěti chutífoodconcept"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.
Původ vaření
Místo původu
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","PeiGongDogMaso","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","FourTruthMasoballs","AlmondTofu"and"SanzhengChicken".
"Tiaodingji" je monografií jídla v dynastii Qing. Kniha rekordů v kuchyni Xuzhoucuine. Například v knize je záznam Tongshanu "Wind Prase WorldFamous".
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"SmaženýPecking"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).
Charakteristiky kuchyně Xuzhoucuine: hlavně čerstvé, plné chuti, barevné a pevné, krásné a čisté, jasné, ale ne tenké, tlusté, ale nezakalené, dobré smažení, vaření, praskání, dušení, opékání, vaření v páře, kypření atd., vezměte si širokou škálu účinných materiálů, ztrácejte.
Osm hlavních kuchyní
Sucuisine
Za prvé, tvorba kuchyní
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" a "PhoenixShrimp", stejně jako "BrineDuck", "StewedDuckWristLiver" a "DuckBloodSausage".
TheHuaiyangflavoriscenteredonYangzhouandLianghuai(Huai'an,Huaiyin),withtheGrandCanalasthemaintrunk,startingfromZhenjianginthesouth,reachingHongzeLakeinthenorth,andembracingtheriverintheeastandreachingthecoast.Herethewaternetworkisintertwined,andtheriversandlakesareveryabundant.Theauthorisknownforitslightness,tasteandnorth-south.Amongthem,YangzhouSwordsmanisthehighestinthecountry,Lianghuaihasavarietyoffishdishes,andZhenjiangSanyu(swordfish,swordwhale,roundfish)iswell-knownintheworld.
Chuť Su-čou a Wuxi reprezentují Su-čou a Wuxi. Tradičně je sladká a slaná se silnou rýžovou a červenou omáčkou. V moderní době má tendenci osvěžit a příjemně, s vhodnými odstíny."
XuhaiflavorisrepresentedbyXuzhouandLianyungang.Itismainlyfreshandsalty,withallkindsofflavors,simplestyle,andemphasisonmaterialbenefits.
Za druhé, charakteristika Jiangsucuisine
Thematerialsusedaremainlyfreshwater,fineknives,attentiontoheat,goodatcandles,smoke,extinguishing,andwaxy;pursuingtheoriginalflavor,refreshingtheoriginalHarmony,sweetandsalty.Thedishesareelegantinstyle,beautifulinshapeandquality,crispyanddebonedwithoutlosingtheirshape,smoothandcrispy,andshowtheirflavor.
Mezi reprezentativní pokrmy Jiangsucuis patří "měkké kapesní dlouhé ryby", "speartigertail", "crystalhoof", "dušená velká rybí hlava", "steamedshad","divoká kachna zeleninová rýže","SilverBudChickenShredded","Kuřecí vývarShredded","Kuřecí vývarVařenýThous""""Sraboun"
Shandongcuisine
Za prvé, formování kuchyně
ShandongislocatedinthelowerreachesoftheYellowRiver,ontheJiaodongPeninsula,extendingbetweentheBohaiSeaandtheYellowSea.Theprovincehasasuitableclimateandabundantproducts.Thecoastalareaisrichinseafood.Theinlandlivestock,poultry,vegetables,fruits,freshwaterfishandothervarietiesarediverseandwidelydistributed.Shandong’spastgenerationsofchefshaveusedabundantproductstocreatehighercookingtechniquesanddevelopandperfectShandongcuisine.ShandongcuisineismainlycomposedoflocaldishesfromJinanandJiaodong.JinancuisinereferstodishesfromJinan,Dezhou,andTai'an.JiaodongcuisineoriginatesfromFushan,includingdishesfromQingdaoandYantai.
Za druhé, charakteristika kuchyně Shandong
Jinancuisineisgoodatcooking,roasting,frying,anddeep-frying,andthedishesareclear,fresh,crispandtender.Jinan’straditionaldishesareknownfortheirgooduseofclearsoupandmilksoup.Jiaodongcuisineisfamousforcookingvariousseafooddishes.Goodatblasting,frying,grilling,andsteaming.Thetasteismainlyfreshandlight,andpayattentiontomaintainingtheumamitasteofthemainingredients.ThegeneralcharacteristicofShandongcuisineliesinitsemphasisontheoriginalflavorofthedishes.
TherepresentativedishesofShandongcuisineare"CrabYellowSeaCucumber","WhiteSauceSkirt","DriedSmaženýRedScaleFish","ChrysanthemumWholeScorpion","ShandongSteamedBalls",and"Nine-turnLargeIntestine","FukuyamaRoastedChicken","ShreddedChickenStingHead","SteamedJiajiFish","VinegarPepperMandarinFish","MilkSoupPucai","BroiledConch","RoastedOysterYellow"andsoon.
kantonská kuchyně
Za prvé, formování kuchyně
Guangdongislocatedinthesoutheastcoast,withamildclimateandabundantproducts.Inmoderntimes,ithasalsoabsorbedwesternfoodskillsandintegratedthem,andgraduallyformedadistinctivesouthernstylecuisine—Guangdongcuisine.kantonská kuchyněismoredeveloped,andnewstylekantonská kuchyněispopularalloverthecountry.Guangdongcuisineconsistsofthreelocaldishes:Guangzhoucuisine,Chaozhoucuisine,andDongjiangcuisine.HongKongregionalcuisineshouldalsobelongtothecategoryofGuangdongcuisine.
2.Charakteristika kantonské kuchyně
1.Theselectionofrawmaterialsiswideandweird,makinggooduseoffreshseafood.Thewiderangeofkantonská kuchyněisthebestamongallcuisinesinthecountry."Don'taskaboutbirds,beasts,insects,andsnakes,allwilleatthem."Forexample,intermsofanimalrawmaterials,inadditiontocommonlyusedchickens,ducks,fish,shrimps,pigs,cattle,sheep,snakes,dogs,raccoons,ratsandmanyotheranimalsarealsoused.Gooduseoffreshrawmaterialsisamajorfeatureofkantonská kuchyně, z nichž je Chaozhoucuisine nejznámější pro mořské plody.
2.Theskillfulknivesaregoodatkillingandslaughteringliveseafood.Thetechniquefocusesonsimplicityandnature,unlikeothercuisineswithdelicatecraftsmanship.
3.LightandrefreshingGuangzhoucuisineischaracterizedbyrefreshing,crisp,freshandtendertaste,whichisthemaintasteofGuangdongcuisine.ThetasteofDongjiangcuisineischaracterizedbysalty,sour,andspicy,andmostofthemarehome-cookeddishes.
4.Metody vařeníandseasoningmethodsareself-containedsystemsManyofthecookingmethodsofkantonská kuchyněoriginatefromtheNorthortheWest,andhavebeencontinuouslyimprovedtoformacompletesetofcookingsystemsthataredifferentfromothercuisines.
Smažený,fried,grilled,boiled,stewed,steamed,etc.areusedforcooking.
Kořením kantonské kuchyně jsou většinou sójová omáčka, džus, citronová šťáva, omáčka z černých fazolí, ústřicová omáčka, hoisinomáčka, písková omáčka, rybí omáčka, kaštanový prášek, pudinkový prášek, změkčovač masa, kukuřičný škrob, máslo se nepoužívají jinak, než se používá.
Therepresentativedishesofkantonská kuchyněinclude"WenchangChicken","DongjiangSaltChicken","TwoLemonSmaženýSoftChicken","MeiCaiKouPork","SteakSmaženýBeefTenderloin",and"BoiledBoiledBeefTenderloin"."JiweiShrimp","BazhenGrilledBigDuck","CrispyRoastedSucklingPig","BoiledEggplantinBlackSoySauce","GrilledLettuceinOysterSauce","ChaozhouWhiteEelPot","SteamedBigCarp"andsoon.
Sichuancuisine
Za prvé, formování kuchyně
Sichuanisfertileandrichinproducts,providingabundantrawmaterialsfortheproductionofSichuancuisine.
Za druhé, charakteristika sečuanguiny
1.Pozornost na ochucení
Za prvé, tato koření jsou složitá a rozmanitá, s jejich vlastnostmi a věnují pozornost příchuti sečuán a sečuán. Kořením jsou většinou čili, pepř, pepř, vonná lepkavá rýže, fazolová pasta, cibule, zázvor, česnek a brzy.
Secondly,itisknownforitsmulti-levelandincrementalseasoningmethod.
Zatřetí, které obsahuje mnoho příchutí.
2.Techniky vaření jsou dobré jako malé smažení, smažení na malém plameni, pražení na sucho a smažení za sucha.
Inaddition,Sichuancuisinepaysattentiontothepreparationanduseofsoup.
3. Reprezentativní pokrmy:
Existuje mnoho reprezentativních jídel sečuánské kuchyně, včetně "sušené hovězí kousky", "vařené hovězí", "KongBaochicken", "Mapotofu", "kysané zelí" a brzy.
4. Sloučená příchuť Sichuancuisine
Saltyandumamipříchuť.
ItismainlypreparedwithSichuansaltandmonosodiumglutamatetohighlighttheumamitaste,moderatesaltytaste,andlightsalty.Suchasfreshmushroomcabbage,carpinwhitesauce,braisedsharkfin,freshbraisedchickenshreds,snowflakephoenixnao,freshbraisedporkslicesandsoon.
Domácí styl.
ItismadewithSichuansalt,Pixianwatercress,soysauce,cookingwine,monosodiumglutamate,andpeppernoodles.Thecharacteristicissalty,freshandslightlyspicy.Suchasrawfriedsaltedmeat,homemadesimmeredseacucumber,homemadesimmeredbeeftendon,homemadetofuandsoon.
Typ kořeněné příchutě.
Vyrobeno ze sečuánské soli, řeřichy Danxian, sušeného červeného pepře, čínského pepře, sušených chilinoodlí, bobulí, sójové omáčky atd. Charakteristické jsou kořeněná a slaná.
Pikantní typ.
Vyrábí se ze sečuánské soli, sojové omáčky, sušeného červeného pepře, pepře, zázvoru, česneku a zelené cibulky. Charakteristický je pikantní, hlavně slaný a čerstvý, lehce sladký a kyselý.
Typ rybí příchutě.
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- ochucený kachní recept atd.
Typ zázvorové šťávy.
Vyrobeno ze sečuánské soli, sójové omáčky, zázvoru, sezamového oleje a glutamanu sodného. Vyznačuje se slanou a svěží, výraznou chutí zázvoru. Např.
Sourandspicy.
Použijte sečuánskou sůl, sojovou omáčku, ocet, pepřové nudle, glutaman sodný a sezamá olejová koření. Vyznačuje se horkým, kyselým a slaným aromatem, silným aroma octa.
Typ sladké a kyselé chuti.
MadewithSichuansalt,sugar,vinegar,peppernoodlesandmonosodiumglutamate.Itischaracterizedbysalty,fresh,sourandsweet,sweetandsourtaste.Suchassweetandsourloosecrispfish,sweetandsourcrispyfishcubes,Guojiangsweetandsourfishrolls,sweetandsourscallops,sweetandsourmozzarellachicken.Sweetandsourgreenbambooshootsandsoon.
Typ s příchutí liči.
Používejte hlavně sečuánskou sůl,sójovou omáčku,cukr,ocet,pepřové nudle,glutaman sodný atd.ochucení.Charakteristikou je hlavně slaná,lehce sladká a kyselá.Například tři čerstvé krekry,rýžové krekry,okurka,máčené chili.
Typ s příchutí hořčice.
Vyrobeno se sečuánskou solí, sojovou omáčkou, octem, hořčicí, sezamovým olejem, glutamanem sodným atd. Charakteristická slanost, čerstvá, kyselá a pikantní a chuť není silná. Jako například kuřecí prsa, hořčičné hřebenatky a brzy.
Typ sladké vůně.
Madewithwhitesugar,rocksugar,brownsugar,sesameandvariousfruitmaterials.Thecharacteristicissweetandfragrant.Suchassnowpeachpuree,rocksugarsweetpotatorounds,icesyruplotuslonganandsoon.
Typ s příchutí koření.
ItismainlypreparedwithSichuansalt,soysauce,monosodiumglutamate,pepper,greenonionleaves,andsesameoil.Itischaracterizedbysaltyandumamiflavour,stronggreenonionfragrance.Generallycolddishes,suchaspepperchickenslices,pepperpepperduckfeet,pepperfishslicesandsoon.
Příchuť Putian
Putiancuisineistherepresentative,whichismainlypopularinPutianarea.Putiancaiischaracterizedbyaruralatmosphere.Themainrepresentativesareporkbelly,stir-friednoodles,whiteslicedlamb,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.Metody vařeníarenotlimitedtosimmering,simmering,deep-frying,braising,simmering,andothertechniques.Fineselectionofingredients,propersoaking,preciseseasoning,sophisticatedsouppreparation,andappropriateheat.TherepresentativedishesofFujiancuisineinclude"BuddhaJumpingovertheWall","SmaženýSlicedDuck","TaiChiPrawns","SmallDriedChicken","WhiteSmaženýFreshBambooClams","SmaženýYellowSnailSlices","SmaženýXiShiTongue"”
1.Mindongflavor
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.
Za druhé, příchuť jižního Fujianu
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.
Tři, příchuť Minxi
AlsoknownasChangtingflavor.TakeChangtingcuisineasarepresentative,whichismainlypopularinwesternFujianandhasaHakkaflavor.ItisclosertotheHakkaflavorofkantonská kuchyně.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 ,pšeničná lepkavá rýže, pěstní proso a brzy. Známější maso je bílá řezaná žába, která se vařila na velké kousky.
Čtyři. Příchuť Severního Fujianu
Nanpingcuisineistherepresentative,whichismainlypopularinNorthernFujian.NorthernFujianisrichinspecialtyproducts,hasalonghistory,anddevelopedculture.Itisaplacerichindeliciousfood.Therichmountainforestresources,coupledwiththehumidsubtropicalclimate,providesufficientconditionsfortherichvarietyofmountaintreasuresinNorthernFujian.Shiitakemushrooms,redmushrooms,bambooshoots,Jianlian,barleyandotherlocalspecialties,aswellaswildrabbits,wildgoats,muntjac,snakesandothergameproductsarealltop-qualityingredients.ThemainrepresentativedishesareBaguaBanquet,WengongCai,ManPavilionBanquet,SnakeBanquet,TeaBanquet,RabbitMaso,SmokedGoose,DriedCarp,DragonWindSoup,ShizhaoShi,SmaženýWinterBambooShoots,ChrysanthemumFish,DoubleMoneyEggRu,Chickenintomatosauce,Jian'oudriedduck,Xiayangsweet-scentedosmanthuscake,etc.
Pět. Příchuť Minzhong
RepresentedbySanmingandShaxiandishes,theyaremainlypopularincentralFujian.FujianChinesecuisineisfamousforitsuniqueflavor,fineworkmanship,varietyandeconomicbenefits,andmostofitssnacks.ThemostfamousoneisShaxiansnacks.Thereare162varietiesofsnacksinShaxianCounty.Thereare47kindsofsnacksonthemarketallyearround,formingwontonseries,tofuseries,siumaiseries,taroseries,beefoffalseries.Itsrepresentativesincludesiumai,wonton,Xiamaotarodumplings,driedloachpowder,Fishballs,Zhenxintofuballs,ricefrozenskinsandriceparfaits.
Hunancuisine
Za prvé, formování kuchyně
Hunanislocatedinthesouth-centralregion,withawarmclimateandabundantrainfall.ThefourriversofHunan,Zi,YuanandLiflowthroughtheprovince,withsuperiornaturalconditions.Xiangxiismountainous,richinbambooshoots,mushrooms,andwildgame;southeastHunanishillsandbasins,whereagriculture,animalhusbandryandsidelinefishingaredeveloped;XiangbeiisthefamousDongtingLakeplain,knownasthelandoffishandrice.ThepeopleofHunanhaveusedlocalresourcestocreateaseriesofHunanfamousdishes.Hunancuisineiscomposedofthreelocalflavors:CentralHunan,SouthernRegion,DongtingLakeDistrictandMountainousRegioninWesternHunan.ThecuisineofcentralandsouthernHunaniscenteredonChangsha,Xiangtan,andHengyang,whicharethemainrepresentativesofHunancuisine.
Za druhé, vlastnosti Hunancuisine:
1.Theknivesarefinelycraftedandbeautifulinshape.Thereareasmanyas16kindsofknifetechniques,whichmakethedishesinvariousformsandendlesschanges.
2.Theseasoningisfamousforitshotandsour.Payattentiontothetasteoftherawmaterials,andtheseasoningprocessvarieswiththetextureoftherawmaterials.Hunancuisineisfamousforitshotandsourtastes,withspicyfoodasthemainingredient.GooduseofvegetableoilisalsoamajorfeatureofHunantraditionalcuisine.
3.Různé techniky,zejména těžké vaření.Protože má silnou chuť,většinou se vaří.Jiné způsoby vaření,jako je smažení, smažení, vaření v páře a voskování,se běžně používají v Hunancuisine.
Mezi reprezentativní pokrmy Hunancuis patří "LaweiSteamed", "DonganziKuře", "OmáčkaVepřové koleno", "Pikantní kuře", "BingtangXianglian","LotusLeafSoftSteamedFish"a"SpicyOil".
Anhuicuisine
Za prvé, formování kuchyně
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.
Za druhé, charakteristika Anhuicuisine
1.Therawmaterialsareselectedlocally,andtherawmaterialsarebasedonfreshnessandtenderness.
2. Geniální použití ohně, jedinečného ohňostroje s těžkými barvami, těžkým olejem a těžkým ohňostrojem.
3.Dobré pečení a dušení, intenzita je vhodná.
4. Věnujte pozornost potravinovému toniku a udržujte tělo s jídlem.
Mezi reprezentativní pokrmy Anhuicuy patří „dušená hlava a ocas“, „Huangshan dušený holub“, „nakládané čerstvé ryby“, „maofengsmokedanchovy“, „fulijiroastkuře“, „mléko“, „džus, tučný králičí ryby“, „hroznová ryba“ a brzy.
Zhejiangcuisine
1.Tvorba kuchyně
ZhejiangislocatedonthecoastoftheEastChinaSea,withanetworkofwaterwaysinthenorth,whichisknownasthelandoffishandrice;thehillsinthesouthwestareundulatingandrichinmountainsandtreasures.Game;thecoastalfishinggroundsaredenselycoveredwithabundantseafoodresources.ThepeopleofZhejiangmakeuseoftheserichnaturalresourcestocreatemanyfamousZhejiangdishesthatpeoplelovetoeatandenjoy.Zhejiangcuisineconsistsofthreelocaldishes,Hangzhou,Ningbo,andShaoxing,amongwhichHangzhoucuisineistherepresentative.
2.Charakteristika kuchyně Zhejiang
1.Výběr materiálu je nutný, aby byl "jemný, speciální, svěží"
First,theselectionofmaterialsisfine,andthefinepartsofthematerialsareselectedtomakethedisheselegantandsuperior.
Secondly,specialproductsareused,andthedisheshaveobviouslocalcharacteristics.
Za třetí, zaměřte se na čerstvost a nevinné pokrmy.
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","DriedSmaženýBell","XueCaiYellowFish","DongpoMaso","CleanSoupwithYueChicken",and"YuanjiangPerch","BeggarChicken","BrokenScales","LongjingShrimp","FenghuaShakingWax","NanhuCrabMeal"andsoon.
Zdravý smysl života
Pečlivé vaření je dobré pro vaši pleť
InancientChina,thereweremanylongevityfarmers,allofthemwerecooksandgourmets.Forexample,PengZu,asymbolofChineselongevity,wassaidtohavelivedtoeighthundredyearsoldandwasbestatcooking.HisfoodwashighlypraisedbyYao,sohewasnamedPengdi.
Cookingcanmakedeliciousfoodwithallcolors,flavorsandflavors.Thisisabenignstimulustotheintestinesandstomach.Itcanpromotethesecretionofdigestivejuicesandenhancedigestion.SowealsonoticedthatpeoplewhoaregoodatfoodandgoodatcookingThecomplexionisverygood,whichshowshowimportantthecookingskillsaccumulatedbyourancestorsforthousandsofyearsareforhealth.
Thepurposeofcookingistomakethedietmorenutritiousandmakethetastemoredelicious.Incooking,avarietyofseasoningsisanindispensablerole.Therationaluseofthemcannotonlygreatlyenhancethetasteoffood,butitisalsobeneficialtopreservethenutritionofthefood.Inmykitchen,thefollowingfourtypesofseasoningsareindispensable.Knowingtheirnutritionandhowtousethemcangettwicetheresultwithhalftheeffort.
Použití čtyř typů koření je vynikající
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.
Maketofu, použijte houby ke zlepšení chuti
Po seznámení se s těmito obdobími můžete pokračovat, abyste pochopili, kde použít „sčítání“ a kdy použít „odčítání“.
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.
Více příchutí je tenčí, méně příchutí je husté
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.