ruoanlaitto

Perusselitys

[Ruoanlaitto;Ruoanlaittotaide]Ruoanlaitto, ruoanlaitto, ruoanlaitto.

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

Selitys lainauksella

Myös "ruoanlaittoruokaksi" viitataan. Ruoanlaitto, ruoanlaitto.

TangSunti's"PrefacetothePoliticalOdetoPeiGong,theGovernorofJejuintheTangDynasty":"Vegetablefoodcanbecookedwithit,andwildtimescanbedriedwithitsdampness."SongLuyou"TenRhymesofEatingWaterChestnuts":"Therearenofaultsinpicking.InJapan,thereisasecretrecipeforcooking.""MingHistory·LezhiII":"Thecookingisstrict,buttheboardingissolemn."QingPuSongling"StrangeStoriesfromaLonelyStudio·XiangSkirt":"Russiandishesarelisted,andcookedproperly. "ZouTaofen,"PingZong"Reminiscence"18:"Näiden naistenlehtien sisältöovat todennäköisesti romaaneja ja monografioita perheestä, ruuanlaitosta, vaatteista jne."LinDanqiu,"MaFengbo":"Pienet ruoatovat vieläkin tavallisiasuomalaisiaruokia.

Kulinaarinen kulttuuri

"CookingFu"(Author:CangshanMuyun)

Paistettuandcookedfood,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.

Perusmerkitys

Ainesosatarethematerialbasisofcooking.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., käytetään laajalti Kiinan ruoka- ja ravintola-alalla.

Thereasonwhycookingcanbecomeatechnology,anart,andacultureisthatithasthefollowingmeaningsandfunctionsinhumanlife:

1.Provideanutritiousdiet,strengthenthebody,andmeetthematerialneedsofhumandietarylife.

2. Tarjoa terveellisiä ja turvallisia aterioitajavarmistaruokahygienia.

3. Tarjoa massaa värin, muodon ja maun yhdistelmällä.

4.Createanddevelopfoodcultureandpromotetheconstructionofhumancivilization.

Toiminto

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

Erot

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.

Ainesosat

Cookingfirstrequiresrawmaterials,alsoknownasingredients.Goodcookingrequiresfreshandhigh-qualityingredients.Payattentiontotheshelflife.

Ainesosien tyypit

Viljat (riisi, nuudelit, vehnä, sekalaiset viljat jne.)

Liha

Vihanneksia, hedelmiä

Ruokarasvat

Mauste

ainesosien käsittely

Duetothecharacteristicsoftheingredientsorthedifferentformsoftheingredients,thecookingmustfirstbeprocessed.Itcanbestoredlongerafterprocessing.

Washordefrost

Peelandcut (viipale, viipaloi, kuutio, jauheliha)

Maustebeforecooking(forconvenience,Ainesosatareoftenpickledbeforecooking)

Keittomenetelmät

On olemassa monia kypsennysmenetelmiä:

1.Lämmönsiirtoöljy:

Paistettu, paistettu, liitetty, keitetty, paistettu, haudutettu

Cooking:themarinadedoesnotaddstarchtothickenthemarinade.

Paistetut raaka-aineet, joita kutsutaan sekoituspaistamiseksi.

Paistamisen jälkeen vedensiirtolämpö: kiehauta, hauduta, hauduta, hauduta, hauduta

Boiling:firstfrytheingredients,thenaddthesoupuntilcooked.Theseasoningcanbeaddedbeforeorafterthesoup.

Muhennos: Sakeuta ennen säilytystä ja keitä yhteen.

Muhennos: Se on myös haudutettu, paista ensin, lisää sitten keittoa ja mausteita, kuumenna hieman kypsennettynä.

Bake:Afteraddingthesoupandseasonings,heatslightlyuntilitisalmostcooked,andthenheatupthesoup.YuTongbraised.

Grillaus: Pakenna liha ennen säilytystä ja kypsennä.

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

2. Veden lämmönsiirto:

Keitetty, huuhdeltu

Kiehauta: laita materiaali veteen (kylmä, lämmin, avoin) ja kuumenna kypsennettynä

Muhennos: Jännittävä tulikerää keittoa.Käytä samalla.

Simmering:Mainlyusedformaterialsthatarenoteasytocrisp,suchasfeetandclaws.Widesoupandprosperousfire.

Yuan:Lämminkuuma pitkään.YuTongsimmering.

3. Höyrylämmön siirto:

Höyrytys, 鲊

4. Muut:

Haudutettu, kastike, savustettu, paahdettu, haudutettu, marinoitu, heitetty, lankaveto

Baked:cookingmethodsthatusesaltastheheatingmedium,suchassalt-bakedchicken,thefinisheddishhasthecharacteristicsofmellowtasteanddeliciousflavor.

Mauste:Cuminpowder

1.Ei ole suositeltavaa lisätä suolaa liian aikaisin:

Sodiumchloride,themaincomponentofsalt,iseasytocoagulatetheproteininthemeat,shrinkthemeat,andthemeatbecomeshardandnoteasytoburn.

2.Paistinpannua ei saa ylikuumentaa:

Paistettudishesthatareoverheatedoftenarepronetolow-acidstomachorgastriculcers.,Ifnottreatedintime,cancerwilloccur.

3. Älä lisää kylmää vettä lihalle ja luulle:

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

4. Kypsentämättömiä soijapapuja ei saa syödä:

Soybeanscontainasubstancethatcanhindertheactivityoftrypsininthehumanbody.Peopleeatuncookedsoybeans,itisdifficulttodigestandabsorbsoybeanprotein,andevendiarrheamayoccur.Theconsumptionofsoybeansthathavebeenboiledandburntwillnotcauseproblems.

5.Ei ole suositeltavaa laittaa MSGin keitettyjä kynsiä:

TheeggitselfcontainsglutamicacidwhichisthesameingredientasMSG.Therefore,thereisnoneedtoaddMSGwhenscrambledeggs,MSGwilldestroythenaturalflavorofeggs,andofcourseitisawaste.

6. Happopohjaiset ruoat eivät saa sisältää MSG:tä:

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

7.Theoilthathasbeenrepeatedlyfriedisnotsuitableforconsumption:

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

8.Pakastettua lihaa ei saa sulattaa korkeaan lämpötilaan:

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

9.Itisnotadvisabletoremovetheskinwheneatingeggplant:

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

10.Alumiini-rauta-astioita ei saa sekoittaa:

Aluminumproductsaresofterthanironproducts.Thesoftaluminumshovelwillbequicklywornoutandenterthestir-fry.Itisveryunfavorableforpeopletoeattoomuchaluminum.

Mauste

MausteluetteloNämä mausteet ovat: suola, viini, sokeri, etikka, soijakastike, mononatriumglutamaatti, chili, pippuri, pippuri, kumina, anis, kaneli, kaneli, mandariinin kuori, vihersipuli, inkivääri, valkosipuli, tomaattikastike, raakakastike minttu, tempeh, nuudelit, etelämaito, fermentoitu topurahka, osterikastike, seesamikastike, seesamikastike, XO-kastike, neilikka, laakerinlehti, rosmariini, vanilja, kardemumma, yhdeksänkerroksinen torni (basilika), salvia, timjami, laventeli, tee jne.

Aiheeseen liittyvät työkalut ruoanlaittoon

Kattila (wok, pannu, pata...)

höyrystin, uuni, riisikeitin

veitset (keittiöveitsi, luunleikkausveitsi, hedelmäveitsi, pajuveitsi, aaltoveitsi...), dipple, teroituskivi

lastat, syömäpuikot, lusikat

ruokavalioon

Syömäpuikot, lusikat, bambupuikot

Valitse öljy

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.

Perustaidot

Ruoanlaittotekniikan perustaitoja ovat: 1.veitsitekniikka;2.syöttötekniikka;3.mitoitus- ja tahnatekniikka;4.lämpötekniikan hallinta;5.mehujen sakeutus- ja roisketekniikka;6.teknologian hallitsemiseen tarvittavan mausteen aika ja määrä;7.lusikka- ja lautanen.

Kuumia ruokia

Aftertheediblerawmaterialsareprocessedandchanged,thedishespreparedbyvariousheattransfermethodsormethods,afterreasonableseasoningandproperfireconditions,areedibleThedegreeofheatrequiredbythediners,suchdishesarehotdishes.

Attribuutit

Astioiden ominaisuudet ilmaistaan yleensä kolmessa suhteessa, nimittäin:"väri, tuoksu, maku", ja niitä kutsutaan myös sen ominaisuuksiksi:"väri, tuoksu, maku, ruokalaji"Ollakseen kattavampi, astioiden ominaisuuksien tulisi olla kuusi näkökohtaa "laadun, värin, tuoksun, maun, maun" muodon, muodon ja "laadun"muodon, ja "laadun" thedegreeofheat,whichmeetsthesanitaryrequirementsofsterilization,etc.;theso-called"color"includesthecolormatchingofmainingredientsandauxiliarymaterials,andthecolormatchingofmaterialsandjuices.,Aswellasthecolorandlusterofthedecoration;theso-called"fragrance"includesthesmellofmeat,fish,vegetable,fruitandotheraromasthatcanbesmelled;theso-called"taste"istheuniquesalty,sweet,Thesourtaste;theso-called" muoto"sisältäätärkeimmät ainesosat

ehdot

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.

Luokittelu

Oneiscolddishes,andtheotherishotdishes.Kuumia ruokiaarethemainpartofthedishes,andcolddishesarethe"pioneer",sobothtypescannotbeignored.

Keittovaikutus

Keittovaikutuscangenerallybedividedintothefollowingaspects:

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.

Paistettu

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

Vaatimukset paistamiselle

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.

Raakin kypsennetty sekoitellen

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

Paistettuinwater

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

Paista tasaisesti sekoittaen

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.

Kulinaarinen taide

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.

cooking

Maun taitoandtheartofbanquetsboildowntotheartoftaste.Chinesecookingnotonlypaysattentiontothebeautyofphysicaltaste,butalsopaysattentiontothebeautyofpsychologicaltaste(thatis,thetasteoutsidethetaste),sothatpeoplecangetthesatisfactionoftheblendofmaterialandspiritinthedietpreparedbythecook.ThisistheessenceofChineseculinaryart.

Värinäön taito on ruoanlaitossa

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.

Maun taito

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".

Theart-ruokailu

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.

Viiden maun harmonia

Viiden maun harmoniafoodconcept"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.

Ruoanlaiton alkuperä

Lähtöpaikka

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","PeiGongDogLiha","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","FourTruthLihaballs","AlmondTofu"and"SanzhengChicken".

"Tiaodingji" onQing-dynastian ruokamonografia.Xuzhou-keittiön kirjaennätys. Kirjassa on esimerkiksi ennätys Tongshanista"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"PaistettuPecking"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).

Xuzhou-ruoan ominaisuudet:pääasiassa raikas, täyteläinen maku, värikäs ja kiinteä, kaunis ja puhdas, kirkas mutta ei ohut, paksu mutta ei samea, hyvä paistaminen, kypsennys, pomppiminen, kiehuminen, paahtaminen, höyrytys, nurjahdus jne.

Kahdeksan pääruokaa

Sucuisine

Ensinnäkin keittiöiden muodostuminen

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" ja "PhoenixShrimp", samoin kuin "BrineDuck", "StewedDuckWristLiver" ja "DuckBloodSausage".

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

Suzhoun ja Wuxin makua edustavat Suzhou ja Wuxi. Se on perinteisesti makea ja suolainen, paksulla ja punaisella kastikkeella. Nykyaikana se on virkistävä ja mukava, sopivilla sävyillä."Squirrelmandarinfish","Biluoshrimp","jauhatettu kananmuna"

XuhaiflavorisrepresentedbyXuzhouandLianyungang.Itismainlyfreshandsalty,withallkindsofflavors,simplestyle,andemphasisonmaterialbenefits.

Toiseksi Jiangsucuisinen ominaisuudet

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

Esimerkkejä Jiangsucuisine-ruokista ovat"softpocketlongfish","speartigertail","crystalhoof","stewedbigfishhead","steamedshad","wildckvegetablerice","SilverBudionswordShredded","ChickenShredded","ChickenLandoIlksBroth"

Shandongcuisine

Ensinnäkin keittiön muodostuminen

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

Toiseksi Shandong-keittiön ominaisuudet

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

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

Kantonilainen keittiö

Ensinnäkin keittiön muodostuminen

Guangdongislocatedinthesoutheastcoast,withamildclimateandabundantproducts.Inmoderntimes,ithasalsoabsorbedwesternfoodskillsandintegratedthem,andgraduallyformedadistinctivesouthernstylecuisine—Guangdongcuisine.Kantonilainen keittiöismoredeveloped,andnewstyleKantonilainen keittiöispopularalloverthecountry.Guangdongcuisineconsistsofthreelocaldishes:Guangzhoucuisine,Chaozhoucuisine,andDongjiangcuisine.HongKongregionalcuisineshouldalsobelongtothecategoryofGuangdongcuisine.

2.Kantonilaisen keittiön ominaisuudet

1.Theselectionofrawmaterialsiswideandweird,makinggooduseoffreshseafood.ThewiderangeofKantonilainen keittiöisthebestamongallcuisinesinthecountry."Don'taskaboutbirds,beasts,insects,andsnakes,allwilleatthem."Forexample,intermsofanimalrawmaterials,inadditiontocommonlyusedchickens,ducks,fish,shrimps,pigs,cattle,sheep,snakes,dogs,raccoons,ratsandmanyotheranimalsarealsoused.GooduseoffreshrawmaterialsisamajorfeatureofKantonilainen keittiö, joista Chaozhou-keittiö tunnetaan parhaiten meren antimista.

2.Theskillfulknivesaregoodatkillingandslaughteringliveseafood.Thetechniquefocusesonsimplicityandnature,unlikeothercuisineswithdelicatecraftsmanship.

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

4.Keittomenetelmätandseasoningmethodsareself-containedsystemsManyofthecookingmethodsofKantonilainen keittiöoriginatefromtheNorthortheWest,andhavebeencontinuouslyimprovedtoformacompletesetofcookingsystemsthataredifferentfromothercuisines.

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

Kantoniruoan mausteet ovat enimmäkseen soijakastiketta,mehua,sitruunamehua,mustapapukastiketta,osterikastiketta,hoisine-kastiketta,hiekkateekastiketta,kalakastiketta,kastanjajauhetta,vaniljakastikejauhetta,lihamaustejauhetta,maissitärkkelystä,voitaJapipikin,hyödyllisimmäksi

TherepresentativedishesofKantonilainen keittiöinclude"WenchangChicken","DongjiangSaltChicken","TwoLemonPaistettuSoftChicken","MeiCaiKouPork","SteakPaistettuBeefTenderloin",and"BoiledBoiledBeefTenderloin"."JiweiShrimp","BazhenGrilledBigDuck","CrispyRoastedSucklingPig","BoiledEggplantinBlackSoySauce","GrilledLettuceinOysterSauce","ChaozhouWhiteEelPot","SteamedBigCarp"andsoon.

Sichuancuisine

Ensinnäkin keittiön muodostuminen

Sichuanisfertileandrichinproducts,providingabundantrawmaterialsfortheproductionofSichuancuisine.

Toiseksi Sichuankeittiön ominaisuudet

1. Kiinnitä huomiota mausteisiin

Ensinnäkin nämä mausteet ovat monimutkaisia ja monimuotoisia, ominaisuuksineen, ja he kiinnittävät huomiota Sichuanin ja Sichuanin makuihin. Nämä mausteet ovat enimmäkseen chiliä, pippuria, pippuria, tuoksuvaa tahmeaa riisiä, paputahnaa, sipulia, inkivääriä, valkosipulia ja pian.

Secondly,itisknownforitsmulti-levelandincrementalseasoningmethod.

Kolmanneksi on olemassa monia makuja.

2. Kypsennystekniikatovathyviä pieni sekoituspaistaminen, pieni paistaminen, kuivapaistaminen ja kuivasekoituspaistaminen.

Inaddition,Sichuancuisinepaysattentiontothepreparationanduseofsoup.

3. Edustavia ruokia:

Sichuankeittiöstä löytyy useita edustavia ruokia, mukaan lukien "kuivatut naudanpalat", "keitetty naudanliha", "KongBaochicken", "Mapotofu", "hapankaali" ja pian.

4. YhdistelmämakuSichuankeittiö

Suolainen ja umami-maku.

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

Kotityyli.

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

Mausteinen makutyyppi.

Valmistettu Sichuansuolasta,Danxian-vesikrassista,kuivatusta punapippurista,kiinalaispaprikasta,kuivattu chilinuudelit,paprika,soijakastike jne.Ominaisuus on mausteinen ja suolainen.Kuten karttapotofu,keitetty naudanliha,kuivatut naudanlihanpalat,maustelihapalat jalusikka.

Mausteinen tyyppi.

Se on tehty Sichuansuolasta,soijakastikkeesta,kuivatusta punapippurista,pippurista,inkivääristä,valkosipulista ja vihersipulista.Ominaisuus on mausteinen,pääosin suolainen ja raikas,hieman makea ja hapan.KutenKungPaoChicken,KungPaoKatkarapu,KungPaoSimpukat,Sipulit ja kaunasimpukat.

Kalan makutyyppi.

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- maustettu ankkaresepti jne.

Inkiväärimehun makutyyppi.

Valmistettu Sichuansuolasta, soijakastikkeesta, inkivääristä, seesamiöljystä ja mononatriumglutamaatista. Sille on ominaista suolainen ja raikas valo, voimakas inkiväärimaku. Esimerkiksi inkiväärikana, inkiväärikala, inkiväärikalapalat, inkivääriankan jalat, inkivääripinaatti ja pian.

Hapanmausteinen.

Käytä Sichuansuolaa, soijakastiketta, etikkaa, pippurinuudeleita, mononatriumglutamaattia, ja seesamiöljyä mausteita. Sille on ominaista kuuma, hapan ja suolainen, vahva etikka-aromi. Esimerkiksi mausteiset kanansuikaleet, mausteiset kalakuutiot, kurkkusuikaleet ja lusikka.

Makea ja hapan makutyyppi.

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

Lychee-makutyyppi.

käyttää pääasiassa Sichuansuolaa, soijakastiketta, sokeria, etikkaa, pippurinuudeleita, mononatriumglutamaattia jne. mausteita. Ominaisuus on pääasiassa suolaista, hieman makeaa ja hapanta. Esimerkiksi kolme tuorejuustoa, riisikepsiä, kurkkua, liotettua chilipippuria.

Sinappitonmaustettu tyyppi.

Valmistettu Sichuansuolasta, soijakastikkeesta, etikasta, sinappista, seesamiöljystä, mononatriumglutamaatista jne.Ominaisuussuolaisuus, raikas, hapan ja mausteinen, ja maku ei ole voimakas. Kuten sinappikananrintaa, sinapin kampasimpukat ja pian.

Makea tuoksutyyppi.

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

Maustepippurin makutyyppi.

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

Putian maku

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.Keittomenetelmätarenotlimitedtosimmering,simmering,deep-frying,braising,simmering,andothertechniques.Fineselectionofingredients,propersoaking,preciseseasoning,sophisticatedsouppreparation,andappropriateheat.TherepresentativedishesofFujiancuisineinclude"BuddhaJumpingovertheWall","PaistettuSlicedDuck","TaiChiPrawns","SmallDriedChicken","WhitePaistettuFreshBambooClams","PaistettuYellowSnailSlices","PaistettuXiShiTongue"”

1.Mindong-maku

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.

Toiseksi Etelä-Fujianin maku

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.

Kolme, Minximaku

AlsoknownasChangtingflavor.TakeChangtingcuisineasarepresentative,whichismainlypopularinwesternFujianandhasaHakkaflavor.ItisclosertotheHakkaflavorofKantonilainen keittiö.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 ,vehnäglutinousriisi,nyrkkimilletandsoon.Kuuluisempi liha on valkosammakko,joka on keitetty suuriksi paloiksi.

Neljä. Pohjois-Fujianin maku

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

Five.Minzhong-maku

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

Hunancuisine

Ensinnäkin keittiön muodostuminen

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.

Toiseksi Hunankeittiön ominaisuudet:

1.Theknivesarefinelycraftedandbeautifulinshape.Thereareasmanyas16kindsofknifetechniques,whichmakethedishesinvariousformsandendlesschanges.

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

3.Erilaiset tekniikat,etenkin raskaasti kiehuminen.Vahvan maun vuoksi se on enimmäkseen haudutettua.Muut ruoanlaittomenetelmät,kuten paistaminen,paistaminen,höyrytys ja vahaus ovat todellakin yleisesti käytettyjä kotimaisessa keittiössä.

Hunankeittiön tyypillisiä ruokia ovat "LaweiSteamed", "DonganziChicken", "SaucePorkKnuckle", "SpicyChicken", "BingtangXianglian", "LotusLeafSoftSteamedFish" ja "SpicyOil".Winterbambooshemoons,"porooshoots".

Anhuicuisine

Ensinnäkin keittiön muodostuminen

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.

Toiseksi anhuicuisinen ominaisuudet

1.Therawmaterialsareselectedlocally,andtherawmaterialsarebasedonfreshnessandtenderness.

2. Nerokas käyttö tulipalossa, ainutlaatuinen kungfu, jossa on raskas väri, raskas öljy ja raskas ilotulitus.

3. Hyvä paahto ja haudutus, voimakkuus on sopiva.

4. Kiinnitä huomiota ruokaan ja pidä kehon ruoalla.

Anhuicuisine-ruokia ovat "haudutettu pää jahäntä", "Huangshanstewed pigeon", "pickledfreshmandarinfish", "maofengsmokedanchovy", "fulijiroastchicken", "milk", "JuiceFattyKingFish", "GrapeFish" andsoon.

Zhejiangcuisine

1.Kirjanmuodostus

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

2.Zhejiang-keittiön ominaisuudet

1.Materiaalien valinta vaaditaan "hienoksi, erityiseksi, tuoreeksi tarjoukseksi"

First,theselectionofmaterialsisfine,andthefinepartsofthematerialsareselectedtomakethedisheselegantandsuperior.

Secondly,specialproductsareused,andthedisheshaveobviouslocalcharacteristics.

Kolmanneksi, keskity tuoreuteen ja viattomiin ruokiin.

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","DriedPaistettuBell","XueCaiYellowFish","DongpoLiha","CleanSoupwithYueChicken",and"YuanjiangPerch","BeggarChicken","BrokenScales","LongjingShrimp","FenghuaShakingWax","NanhuCrabMeal"andsoon.

Elämän järkeä

Huolellinen ruoanlaitto on hyvää ihollesi

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

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

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

Neljän mausteen tyypin käyttö on hienoa

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, käytä sieniä parantaaksesi makua

Kun olet tutustunut näihin mausteisiin, voit jatkaa ymmärtämistä, missä käytetään "lisää" ja milloin "vähennys".

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.

Enemmän makujaretiiniä, vähemmän makuja on paksua

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.