Cooking course

Cooking materials, processing technology of cooking materials, cooking technology, cost accounting, nutrition and hygiene. Systematically teach the cooking of hot dishes, big dishes, snacks, hot pot, steamer, earthen pot, earthen pot, slate and other dishes, and teach the techniques of whole chicken, whole duck, whole fish boneless, food carving and platter.

Onions, ginger and garlic

1. When frying a pan with onion, ginger and garlic, cut it into fine powder, which will make it fragrant when heated, but if it is cut into segments, slices and blocks, it will not work easily.

2. Pay attention to the oil temperature of 20% to 30% when frying. If it is too low, there will be no fragrance, while if it is too high, the onion, ginger and garlic paste will turn black, which will not only affect the appearance of the finished dish, but also affect the taste.

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The history of Xuzhou cuisine can be traced back to the ancient Yaodi period. Yao named Peng Keng (Peng Zu), the descendant of Zhuan Xu, as "The Country of Da Peng" (Geography of Hanshu). Da Peng clan is the earliest clan tribe in Jiangsu, which has the embryonic form of the country. After Xia and Shang Dynasties, it was destroyed in Shang Zhouwang period. The food culture in Xuzhou has a history of more than 4000 years.

"Chu Ci Tian Wen" has "Peng Keng splashing pheasants, what is the emperor? How long can my husband last? " In the sentence, both Wang Yi's note and Hong Xingzu's supplementary note said: Peng Zu served Emperor Yao with a good spoon and was rewarded by Yao and sealed in Pengcheng. Peng Keng, the first professional chef in China, is now regarded as the ancestor of cooking, and famous dishes such as mountain chicken soup, mutton and Tibetan fish have been handed down from generation to generation. Among the cultural relics unearthed in Xuzhou, there are black pottery, painted pottery, coarse sand red pottery, tripod, reed, retort and so on. It belongs to the "Longshan Culture" in the Neolithic Age and the tomb of the King of Chu in the Western Han Dynasty, including kitchens, stoves, restaurants, as well as pottery cookers and tableware. These unearthed cultural relics prove that Xuzhou has become one of the developed areas of human production and food culture thousands of years ago.

During the Spring and Autumn Period and the Warring States Period, Pengcheng belonged to Yi Song. During the Warring States Period, Song abandoned Suiyang and moved to Pengcheng (Qian Mu's Examination of Pengcheng, the Capital of the Warring States and the Song Dynasty). At that time, Pengcheng had "merchants gathered, restaurants dotted" and "posthouse", and the catering industry developed rapidly. According to historical records, the "cook" was elegant and settled here in his later years. Later generations have the store "Yiyaju" to commemorate him, and Wen Ting Street in Xuzhou has famous dishes such as "Yiya Five-flavored Chicken". Huan Gong's "eight dishes and fifty years" banquet is still in use today.

During the Chu-Han period, when Liu Bang and Xiang Yu competed for supremacy, Xiang Yu dominated and made Pengcheng its capital. According to Da Peng Cooking, when Wang Ba was in founding ceremony, he once hosted a "Dragon and Phoenix Banquet" for Yu Ji. Later, there was a poem called "A Dragon and Phoenix Banquet, Taste Everything Fresh in the World". It's a miracle. It's nine days. "At that time, Pengcheng had become a political and military center, and inns, restaurants and restaurants flourished. As a result of the struggle between Chu and Han, Liu Bang won the world, proclaimed himself emperor Gaozu and made Xi 'an his capital. According to the old stories of three ancient people, "Tai (Liu Bang's father) was not happy in Guanzhong, while Gao Zutu (moved) made a living as a butcher, selling wine and cakes, and established Xinfeng County. So there are many people in one county. This incident is also recorded in Xijing Collection. This period of history is called "moving eastward and westward"

According to Shi Gaozu's records, in 196 BC, after Liu Bang put down the rebellion of Ying Bu, the king of Huainan, he returned to his hometown Pei Palace and hosted a banquet for his fellow villagers. When the wine was hot, Liu bang hit the floor and sang, "The wind blows and clouds fly, the weaver girl returns to her hometown in the sea, and the brave keep the square." Later, people called it "Song of the Wind". According to historical records, Liu Bangji was a famous teacher, and Yu Pei hosted a banquet for hundreds of officials in Jiangzhen. Later, someone made a joint praise: "It is a treasure of the four seas, and it is respected by Jin Zu. In the native land, Kyushu cuisine and Qiankeng meals are secretly made in Peng Yu." The grand banquet at that time can be seen.

In the Han dynasty, Xuzhou's cooking technology has made great progress. "Han Shu" records that "Han Yingchuan and Yin Xian were appointed as the secretariat of Xuzhou, cooking in a small copper pot every day". It is not difficult to see that the clumsy pottery pot and bronze tripod were changed into lightweight and compact copper pots, and lightweight cookers appeared, which was a great progress in cookers. This is the origin of crisp, tender and fresh fast food dishes made in small pots. At that time, there were already "black-bone chicken with eggs", "Pei Gong dog meat" and "Yuanyang chicken", and the banquets included "dog banquet", "dragon banquet" and "eight dishes and fifty".

In the Western Han Dynasty, more than ten generations of kings of Chu and Pengcheng all took Xuzhou as their capital. During the Southern and Northern Dynasties, the secretariat of Xuzhou moved repeatedly, and the catering industry continued to expand outward. Chefs run restaurants and restaurants for a living, so cooking techniques and local dishes flow into various places. At that time, a famous person wrote an inscription for the "Yiyaju" restaurant: "On the eighth day of the week, eight people got off the horse when they smelled incense, and Third Sister Han knew the taste." It can be seen that the dishes at that time were quite high-level.

The Han stone reliefs unearthed from Xuzhou can provide a glimpse of Xuzhou's diet. Among the unearthed Han stone reliefs, there are official banquets, restaurants in the city, song and dance banquets, two people drinking and four people drinking; Raw materials include chicken, fish, rabbit, deer, goose and so on. There are people who slaughter animals case by case, chefs who cook and operate desks, and scenes of dried fish hanging high in court. Among the Han stone reliefs found in Hanwang, Tongshan County, Xuzhou City, it is particularly prominent that the internal affairs of the kitchen account for half.

It can be seen that the cooking technology in Xuzhou in Han Dynasty was developed, and there were many gourmets and chefs. "The Ancient Song of Hanshu" said: "Go to the Golden Palace, wear a golden urn, delay the distinguished guests, and enter the Golden Gate. Enter Jinmen, go to Jintang and cook pigs and sheep in firewood. The host went to drink, sang and danced for the Qing merchants, and played the lute, and the gambling resumed. " Stone reliefs, as the song goes, all show the prosperity of diet.

"Longmen Fish" is a famous dish in Xuzhou, with a history of 1570 years. This dish is made by Liu Yuzhi. Later, he became Emperor Wu of the Southern Song Dynasty, with Nanjing as his capital. During the Northern Expedition, Emperor Wu of Song came to Xuzhou and gave a banquet at the circus stage, and asked the chef to cook this dish to entertain the ministers. Later, Liu Yikang was named King of Pengcheng. When Xuzhou was occupied by the Northern Wei Dynasty and Song Jun moved south, chefs and a large number of people engaged in catering crossed the river with the Tu people. In ancient times, it was called "Eastern cuisine moved south". The Northern Wei Dynasty occupied Xuzhou and Huaibei, and foreigners brought northern food to Xuzhou. This period is the biggest exchange period in the history of Xuzhou cuisine.

From Cao Wei in the Eastern Han Dynasty to Song Wudi, Xuzhou has always been a military center. During the period of Cao Wei, Xuzhou was the satrap of Pengcheng, and was in charge of six counties (The Three Kingdoms Meeting Area), namely Xiapi, Langya, Dongguan, Guangling, Pengcheng and Donghai. After the Eastern Jin Dynasty, a large number of people in Xuzhou crossed the river. Si Marui set up overseas Chinese to govern Xuzhou in Jingkou (now Zhenjiang), which was called "South Xuzhou", so it was also called "North and South Xuzhou" and once lived in Guangling and other places.

As a result, the Chinese invaded the south and the southerners moved north. After many migrations, Xuzhou has naturally changed a lot.

During the Tang and Song Dynasties, poets such as Han Yu, Bai Juyi, Li Shangwen and Su Dongpo all lived in Xuzhou. They are not only famous for their poems, but also created many famous dishes spread in Xuzhou. Han Yu, an eight-person master in Tang and Song Dynasties, had a good diet, and there were many poems about dishes alone. When he was in Xuzhou, he cooked his own fish, which was later called "Yue Moxibustion Fish". /kloc-more than 0/0 years (his father Bai Ren Pengcheng County Order) Bai Juyi, who lives in Xuzhou with his father, loves to eat a kind of duck, so he is called "Lotte Duck". Su Dongpo, who calls himself a "gourmet", worked as a state animal husbandry in Xuzhou for two years. His four dishes are known as the "Four Treasures of Dongpo" and have been passed down through the ages. There is a poem praising "bachelor's romantic gourmet, who is good at cooking." Four Treasures of the Study has been passed down for thousands of years, and gentlemen can't boast. " Thanks to the help of these literati, the diet history of this period has been further developed. In the sixth year of the Republic of China (19 17), Kang Youwei once said in Xuzhou that "there was no Song law in the Yuan and Ming Dynasties, and today people learn ancient times." During the Yuan and Ming Dynasties, Xuzhou, a transportation hub, enjoyed unprecedented prosperity. At that time, Buddhism flourished, and there was a vegetarian restaurant "Cihang Garden" run by monks. Famous dishes such as "smallpox banquet", "chrysanthemum banquet" and "Su Bazhen" with Buddhist flavor are also popular from time to time.

Times diet dishes are widely used in Xuzhou. At that time, there was Yiyage Restaurant named Yiyage, and there were four kinds of dishes with different flavors, which were popular all over the world, namely nourishing duck, four real meatballs, almond tofu and three real chickens.

Diaoding Ji is a diet monograph in Qing Dynasty, which records many Xuzhou dishes, such as Famous Wind Pigs in the World written by Tongshan.

Xuzhou has a mild climate, rivers and abundant animal and plant resources. The ancient raw materials in Xuzhou include "East Pig and West Goat Chicken" and the nationally famous "Dry Moss" and "Four Kong Li", all of which are famous products in Xuzhou. During the Kangxi period of Qing Dynasty, Yin Zhen (later Yong Zhengdi) took his escort Nian Gengyao to the home of Li Pan, the top scholar. Li Zichao (a famous chef during the reign of Kangxi) cooked the invitation-only banquet, and the main course was four dishes, such as "Fish with Lamb Pieces" and "Fried Pecks", which have been passed down to this day and become a beautiful talk. Li Zichang was honored as a grandmaster by Xu | Chef, and Kang Youwei once praised "Li Pengcheng Zhai Zu's majestic posture suddenly showed a rainbow.

In modern times, Xuzhou's cooking industry has developed rapidly, forming unique traditional skills, and various banquet styles are different, such as Luwu Banquet, Eight Dishes and Fifty Dishes, Ten Kinds of Dishes, Wuji Banquet and Shi Jia Suyan Banquet.

Looking at the development and cooking skills of Xuzhou catering industry, not only are the techniques unique, but also famous shops, famous teachers and famous dishes are handed down from generation to generation, all over the country and communicate with local dishes all over the country. Xuzhou cuisine is a major school of oriental cuisine, which has a certain influence on other cuisines in history (the ancestor of all cuisines).

Xuzhou cuisine is characterized by being fresh, rich in five flavors, flashy, clean, clear but not thin, thick but not turbid, and good at frying, boiling, frying, steaming and buckling. , extensive materials, pay attention to diet therapy, strong local characteristics.