Chinese cuisine > The technology of cooking. Dietary kulinayariya in China.
The technology of cooking. Dietary kulinayariya in China.
Conditionally Chinese cooking technology can be divided into
components 1: Preparation of raw materials, cutting products, heat
treatment, Table.
This is to stop more, because it makes food processing
specifically Chinese. Preparation of raw materials. Special dishes
require special ingredients. Enhanced fatten ducks for Beijing roasted
duck, and sheep for mutton lightly provarennoy mentioned above. Another
example: A fish by vinegar sauce Sihu Lake in Hangzhou is prepared only
from the living of white Amur River from Lake Sihu. It would seem, is
that any dish of live fish should be tender, but the Chinese cooks are
not satisfied just so. They live fish, embedded in a special basket, is
lowered into the lake, and two days moritsya hunger - this provides the
correct density of the meat and the smell of sludge disposal. Fish
cooked this way, more tender and taste like crab meat. Recipes of food
data that do not require any special, exotic products - all the basic
ingredients can be purchased in stores and on the market. Nonetheless,
to preliminary processing of raw materials, recommended in recipes,
should be treated very carefully. According to the requirements of
Chinese food, cold treatment products should be at the 2 / 3 of the
time allotted for preparing meals. The processing of raw materials
starts with cleaning them. The product is carefully laundered from
dirt. All damaged parts are removed. Peel vegetables and fruit, leather
and film on meat, fish scales, feathers on birds, and all other gross
external cover neatly removed. The process concludes with a mechanical
cleaning of the washing product. For the second time the product is
washed carefully to not only wash away the remaining dirt, and remove
unwanted odors. For some dishes using maceration product, not only in
water but in brine, oil, milk, vodka, etc. After soaking the product
loses its scent, and sometimes becomes a completely different flavor.
Duration of soaking - from several minutes to several hours or even
days and months. Usually in a home kitchen products soaked long, just
to soften their flavor and density. Cutting products. This is the
second phase of cold treatment products. Grinding - the important
characteristic of Chinese culinary art. Raw materials can be cut into
slices, strips, rombikami, slices, dice, grains, beads, straws, etc.
They can be small or narubleny rasterty, they can take the form of
wheat Koloskov, chrysanthemum petals and more. For the ceremonial table
in honor of the birthday or the wedding of food are cut characters
denoting "longevity" or "happiness." Snack in the form of birds,
animals, insects, fish, flowers, fruits, herbs and trees give the cook
an opportunity to demonstrate their artistic talent. That is, for
example, the first dish banquet Guangdong Peacock strength, typical for
the main kitchen. It used cooking duck, ham, pork tongue, quail eggs,
crabs, cucumber ... - A total of 15 components. All this on a plate
colorful peacock dissolve its magnificent tail. Not only for snacks but
also for all Chinese cuisine food products should be finely chopped.
For this is a special knife-backsword a rectangular shape, thickness 4
mm, acutely sharpened by the blade. They are working as election on a
thick wooden stump. Of course, to learn to deftly deal with such a
knife, you want some practice, but for Chinese food, it fits more with
the advent of all skill and saves a lot of time and energy for cooking.
If you need a meat dish, a Chinese cook successfully treated without
mincers, chop the meat with a knife-Tesakov. Meat cooked in this way,
much tastier, as each small piece is juice, which does not exist would
miss the meat through a meat grinder. When the meat is required to cut
large chunks, then each of them with a knife is a lot smaller nasechek,
and meat produced in the same gentle and mild as when used in European
cuisine otbivaniya. Very rarely, mostly in the main kitchen, the
product is prepared entirely. Usually this relates to birds. Then,
before the heat treatment through special cuts with chicken or duck
bones are removed so that its external shape is not changed. Then bake
the bird in the oven or boil. 3 Heat treatment. It is based on strict
adherence to two basic rules: first - control of temperature and time
of the second - Separate processing of all components. The famous poet
and painter Sunskoy Dynasty (960 - 1279 gg.) Su Shi fail to officialism
career, became the culinary amateur. Braised pork was one of his
favorite dishes. After he was transferred to the city of Hangzhou, he
often prepared this dish for guests, and so zarifmoval rules his
cooking: "incited quiet fire, add little water, give the fire time to
do it, and the dish will be overeating! Chinese dishes are prepared at
high, medium or low heat. The famous dish of Braised Pork hanchzhouskoe
prescription Su Shi is on a short flame in a sealed vessel. The result
is a meat dark red with soft, like paste, taste. The dish is juicy,
even though the meat was not fatty. The famous Beijing dish of grilled
pork tripe and duck the navel, on the contrary, fried in hot oil at
high temperature a few seconds. Both components are obtained with a
crispy crust, but very delicate taste. If this dish zharilos at low
temperature, it would be quite tough. In Chinese cuisine, there are
more than 30 ways of cooking, including fried in a deep layer of
butter, quick fried, roasted agitation, fried sauté, prozharivanie,
fire, cooking for a couple, boiling in water, roasting at low heat,
fumigation, stewed in soy sauce, vinegar, or syrup, etc. Popular dish
Chicken beggar man in clay. Legend tells that many years ago in the
city of Changsha Jiangsu Province, one beggar caught a chicken and
because it did not have ovens and coated with mud and chicken zazharil
it in an open flame. When the chicken was ready, he split the clay and
found that the feathers came down with it. Appetizing smell drew a
crowd. Later this method of preparation was put in a home kitchen and
restaurant. Chicken beggar became famous dish Jiang-su-Zhejiang
cuisine. The most common in the Chinese cooking method of heat
processing of food - fried in oil. To do this, usually using large pan
with a round head and plate with a very high, up to 40 centimeters in
flames. Fry mostly on vegetable oil or pork visceral fat. The oil is
heated and give him some podymit that has a characteristic "plant"
smell. Then the lower finely chopped product, quickly, within 1-2
minutes, prozharivayut with constant stirring. For products not
podgorali, they cover a layer of flour, dry or divorced starch, egg
white or yolk, etc. The relatively short period of time it takes to
heat treatment, excludes the "automatic", without human food. The
situation, when the hostess puts on the stove a pot, includes gas and
is engaged in its affairs, a Chinese cooking practically excluded.
Cooking recipes Chinese cuisine requires the permanent presence of the
cook. But his work much easier the second rule of thermal processing -
the fact that all components of dishes are prepared separately, then
there is the possibility perezharivaniya a single product and
nedozharivaniya another. Because this rule has several exceptions, and
recipes in this book are specifically reserved. The final stage of heat
treatment - the addition of seasonings and spices, which is dedicated
to the next section of the book. Table. This stage in the cooking
begins with a meal, the location on the plate components. Usually in
Chinese cuisine made to avoid contrasts and to withstand the range of
colors in flat dishes, close to each other tunes, without bright spots,
and abrupt transitions. Food for meals are selected so that among them
the liquid and soft food, and the firm took no more than a quarter of
the menu. Soups and broth, in contrast to the common European tradition
to us, complete the meal. In China it is considered that such a
composition and food most conducive to digestion. The daily serving of
Chinese table is simple: to put on the polished table piale one for
each person, put sticks (by a pair of chopsticks), and porcelain or
metal spoon-cherpachki for soup. Sticks made from bamboo, plastic or
ivory. In the middle of the table put some common foods. First pialy
filled with fresh boiled rice, and then each seated at the table is
taken from the total required amount of food dishes and puts himself in
pialu are mixed with the top layer of rice and starts eating.
Sometimes, for the convenience of a central part of the round table
made of rotating. Begins meal, usually a cup of fragrant green tea. It
must be said that China does not prepare food for a few days in store.
This is partly due to the fact that refrigerators today are not yet in
every Chinese home. Housewives prefer to buy fresh produce at the rate
of 1-2 days. As China developed very seasonal food. Fresh ingredients,
fine slicing of products and thoughtful mix of dishes on their
consistency of making Chinese dishes easily, it is very useful. In
China they eat slowly, taking small portions of food with chopsticks.
Much has been made. Most dishes have medicinal properties. In Chinese
cooking uses many different herbs and spices, most of which is both the
drugs. In the old China trade a cook, doctor and the pharmacist is
usually compared.
Dietary Chinese cuisine is as ancient as China itself cookery. The
full description of the topic - the material for the publication of
dozens of pages. For many therapeutic cooking meals requires very
specific products, so in this book the problem of dietary food are not
considered.
We hope that the reader's first acquaintance with the dishes on
the Chinese will not be disappointed, instead, you will certainly want
to try their own hands. So good luck and bon appetit!
