China is an ancient civilization and a place of long-term food culture. Chinese food culture, due to its specific economic structure, mode of thinking and cultural environment, has formed its own distinct characteristics.
The selection of materials is the primary skill of Chinese chefs. It is the foundation for a good taste of Chinese cuisine. It must have rich knowledge and skillful skills. The raw materials for each dish, including the main ingredients, ingredients, accessories, spices, etc., have a lot of attention and certain rules.
Knife work, that is, the chef processes the raw materials to make it a neat and consistent form for cooking, to adapt to the heat, to be evenly heated, to facilitate the taste, and to maintain a certain form of beauty, thus being one of the keys to cooking technology. .
The heat is one of the keys to the flavor of the dishes. However, the heat is changing rapidly, and it is difficult to achieve the right results without years of practical experience. Therefore, mastering the proper heat is a stunt of Chinese chefs.
Cooking techniques are another stunt for our chefs. Commonly used techniques are: frying, blasting, frying, cooking, slipping, frying, smearing, simmering, simmering, roasting, stewing, braising, braising, boiling, sauce, marinating, steaming, roasting, mixing, simmering, smoked, and beet Wire drawing, honey sauce, hanging cream, etc.
Seasoning is also an important skill in cooking. The method of seasoning is also varied. The proportion of seasoning, the order of cutting, and the seasoning time (pre-cooking, cooking, and cooking) have strict requirements.