I want to know what cooking is.

"Cooking" is the meaning of cooking, "cooking" means cooked, broadly speaking, cooking is the thermal processing of food materials, raw food materials processed into mature food; narrowly speaking, cooking refers to a reasonable selection of food materials deployment, processing, processing, heating and flavoring, so that the color, aroma, taste, shape, texture, nutrition and beauty of the safe and harmless, absorption, health, strong physique of the meal. Processing and treatment of net, heating and seasoning, so that it becomes color, aroma, taste, shape, texture, nutrition and beauty of the safe and harmless, conducive to absorption, beneficial to people's health, and strengthen people's physique of the meal dishes including seasoned cooked food, including modulation of raw food.

Citation Explanation

Also used as " 烹餁". To cook food, to make meals.

Tang Sun Ti's "Preface to the Ode to the Virtuous Politics of Pei Gong, the Assassin of Jinzhou in Tang": "Vegetables and food to be cooked together, and the wild times to be dry and wet." Song Lu You, "Ten Rhymes for Eating Shepherd's Chestnuts": "There is no day for picking, and there is a secret recipe for cooking." Ming Shi - Le Zhi II: "Cooking is strict, and the altar is solemn." Pu Songling (清蒲松龄) "Liaozhai Zhiyi (聊斋志异)-湘裙" (Liaozhai Zhiyi (聊斋志异)-湘裙)："Russian dishes and diced meats are listed, and the cooking is appropriate." Zou Taofen (邹韬奋)《萍踪忆语》18："The contents of these women's magazines are probably novels and monographs on family, cooking, clothing, and so on." 林淡秋《马逢伯》："Small dishes are still the usual small dishes ...... but as soon as they are cooked by the divine hands of this female chef, they do have an unusual flavor. "

Culinary Culture

The Culinary Fugue (by Cangshan Muyun)

Frying and cooking food virtues, each with its own flavor; meat and vegetables, all the classics. The beauty of heaven and earth, thanks to the gift of the mountains, rivers, sun and moon; the desire for food and color, taken from the cup of light and shadow of the interplay. Three meals to extend the fire in a hundred generations, a night goblet food talk to a thousand years. On the food to say eat the road, macro and micro all to; drink sex food interesting reasoning, there is no not fine. Or collection of vegetables, or fishing and hunting beasts, or the beauty of animal husbandry, or farming food, or the essence of the sea, can be under a pot of braised, screening style.

Frame stone lei stove for the stove, cooking the sea to cook the sky to entertain. The material to take advantage of the convenience of the location, the skill to repair the dexterity of the work, the fire to get the three flavors of the meaning of the cooking of the humanities of the Hua. Meat is the main food, vegetarian food is the supplement, and seasonal vegetables are the delicious food, which is collected in the five organs. Or sea food is still, land food to supplement the cooking of palmistry for the present day, the eye in the stomach. Fish and wine of fresh, southern service fierce fire attack porridge; ride the beauty of the fast flavor, the north guest warm stove tuning face. Enough to prove that the style of southern porridge and northern noodle, each get a spoonful of the sea ear. Meals hand, not have to draw live write through the power; cooking and stewing experts, not have to carve a fine description of the art; can not get its wonderful flavor.

Frying and popping stewing and baking, the name of the delicacy of the so-called, leading to the immortal review; marinating and soaking, the reputation of the taste buds of the pastry, raked high priests salivation. The knife master craftsman, wonderful take the court's skillful work; God's kitchen kung fu, wisdom convergence of the family's wild imagination. A pot of collection, extra heart, although the river back mountain distance and its flavor is different. There may be clouds, flavor first brew, there must be a secret book, but the secret of the law is often lost in the worry. Therefore, the more vulgar their skills, and the more long-lasting their flavor.

Basic meaning

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials more colorful, international cooking materials and our traditional cooking materials are great, each show their ability. Culinary raw materials from the varieties, specifications, quality, quantity and other aspects have been greatly developed and improved. Traditional and innovative cooking ingredients, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, injecting strong vitality into the development of Chinese cooking. For example, traditional cooking ingredients such as chicken, duck, fish, pig, cow, sheep and many other dishes are the result of the hard work, painstaking management of our chefs over the generations, the application of art according to the material, the rational use of materials, clever combination, careful cooking, careful conditioning, leaving a deep-rooted impression in people's minds, forming different cooking schools and food culture. However, the introduction of many new culinary ingredients from abroad, into the catering market, expanding the food structure, for modern Chinese cooking to inject new vitality, providing sufficient material security. Such as artificial hatchery salmon, duckbill fish, fat cattle, crocodiles, ostriches, etc., to clever, reasonable, scientific, economic, bold use, creating a number of new flavors dishes, adapted to the general public in the dietary culture of the rhythm of change, to meet the different levels of consumption on the pursuit of good food, but also for the overall development of Chinese cooking, pushing the envelope to open up a new situation. Such as plant-based cooking materials - amaranth,

Watercress, ferns, amaranth, orange stalks, fritillary, burdock, parsnip, bean sprouts, willow buds, acacia, perilla, mint, Brasenia schrebergeri and so on. Artificially and scientifically cultivated ones such as Dutch beans, Italian kale, New Zealand cauliflower, French parsley, American cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover celery, cherry carrots, purple kale, shiitake mushrooms, enoki mushrooms, bamboo mushrooms, flat mushrooms, portobello mushrooms, hairdressing mushrooms, straw mushrooms, and so on, have become recognized as culinary ingredients.

In terms of seasonings, traditional seasonings have become more serialized and standardized, forming a wide range of seasonings and semi-finished seasonings of vegetable cooking oils, such as ketchup, spicy soy sauce, zhejiang vinegar, king soy sauce, king old soy sauce, garlic chili sauce, tasty fresh soy sauce, seafood sauce, jiouhou sauce, satay sauce, original pepper sauce, marinade, old soy sauce, rice vinegar, balsamic vinegar, oyster sauce, barbecue sauce, Portuguese sauce, garlic honey, curry sauce, garlic chili sauce, Guilin Bean Curd Sauce, Soy Chicken Sauce, Soy Sauce, Soy Bean Chili Sauce, Guilin Chili Sauce, Pork Ribs Sauce, Marinade Sauce, Premium Soy Sauce, Shrimp Sauce, Seafood Sauce, Fish Sauce, Kyoto Sauce, Kraft Salad Sauce, Wonderful Sauce, Tatou Sauce, French Sauce, Russian Sauce, Italian Sauce, Holland Sauce, Barbecue Sauce, Chicken Powder, Beef Extract, etc., which is used a lot in China's cooking and catering industry. Use.

The reason why cooking can become a technology, an art, a culture, because it has the following significance and role in human life:

1. Provide nutritious meals, strong body, to meet the material needs of human dietary life.

2. Provide healthy and safe meals to ensure dietary hygiene.

3. Provide color, shape, taste and beauty of the meal.

4. To create and develop dietary culture and promote the construction of human civilization.

Role

Cooking is the main treatment of food, such as cutting, grating, chopping, etc. to make the food crumbled and easy to eat, marinating or adding seasonings to make the food more delicious, or heating the food. Reheating food usually softens it, sterilizes it, and makes its nutrients easier for the body to absorb. 5-60°C is the temperature at which many food bacteria thrive. Chicken, duck, fish, meat and milk should all be avoided in this temperature range. Refrigeration and freezing do not kill bacteria, they only slow their growth and allow the food to be kept for a longer period of time.

Differences

Before examining cooking and cooking methods, it is important to first clarify the differences between the two concepts. People are in the habit of confusing cooking with cooking, which is not appropriate. These two concepts have their own meaning, must be strictly differentiated. Then what is called "cooking"? "Cooking" is the meaning of cooking. "Cooking" means cooked. The term "cooking" has both narrow and broad interpretations. Narrow interpretation, is to cook the food; broad interpretation is a generalization of the whole process of all kinds of meals to become cooked. The selection of raw materials, preliminary processing, cutting, etc. are for the "cooking" to prepare for the "cooking" service. Therefore, from the selection of raw materials, preliminary processing, cutting and matching, and then according to the different requirements of a variety of different products, a variety of different operations, the formation of a system, which is called "cooking". People are accustomed to cooking is divided into two cases of red and white, "cooking" is generally referred to the red case, relative to cooking, cooking is much narrower in meaning, simply put: "cooking" refers to the processing of non-staple foods, is the abbreviation of non-staple food processing. Cooking and seasoning is inseparable from the two aspects of dish production. "Cooking" is the heating process, that is, the control of the fire, originating from the use of fire it. "Seasoning" is seasoning, originated from the discovery of salt. Therefore, "cooking" is an important part of culinary science.