How to match Cantonese cuisine? What is the collocation principle?

Chef bonus box and white box. Red case mainly refers to the cooking categories of meat dishes and steamed bowls, including braised pork, crispy meat, honey sauce meat, rotten meat, ribs, meatballs, elbows, watercress, etc. White cases mainly refer to steamed bread, pasta and the like.

There are "red boxes" and "white boxes" in the kitchen. The "red case" is the kung fu on the chopping board, that is, cutting meat, chickens and ducks. What kind of chickens and ducks can be used, which parts of the meat can be used and which parts of the meat can't be used. Cutting meat into pieces, strips, blocks and shreds is the first process, which is the business of the "Red Case" master.

"Bai 'an" is a noodle maker. Rolling noodles, pancakes and making snacks are the business of the owner of the "white case", which should be strictly separated from the chicken, duck and fish in the "red case" The helper kneaded the dough, rolled it, processed it into snacks of various shapes, and took it to the kitchen side for processing.

Dutchman: one of the red cases in the catering industry, responsible for cutting and gluing boards, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the oven, and assisting chefs in modeling. To put it simply, the all-around player in the kitchen is also a handyman, who knows everything, but is not the number one.

Water platform: a special facility for killing fish and cooking chickens and ducks in the kitchen.

Chopboard: Compared with other domestic cuisines, Cantonese cuisine is really exquisite. In a sense, the perfect combination of ingredients can be used to measure the cooking level of Cantonese chefs, because as an excellent Cantonese chopping block chef, he deeply understands and should first consider the basic characteristics of Cantonese cuisine when making every dish, namely "color", "fragrance" and "shape"; The reasonable collocation of ingredients will inevitably add "color" and "fragrance" to every dish; "Color" comes from the collocation of carrot (carrot) flowers, red peppers, green peppers, mushrooms and other color materials; "Xiang" comes from the collocation of spices such as ginger, garlic and onion.

In the process of the continuous development of Cantonese cuisine, the collocation of material heads has been used in a specific and established way, which is what Cantonese cuisine circles say: "You can know steaming and frying by looking at the material heads." Of course, it is inevitable for each faction to unload some materials according to their solid knowledge, but it also has its matching principle, that is, the matching method of "silk with silk, pieces with pieces, and small pieces of meat with small materials".

It is worth noting that not all seasoning heads can be matched with any meat, and there are still collisions, just like the "pigs don't put ginger, cows don't put garlic, and sheep don't put sauce" left by their experienced predecessors; Otherwise, it will not only increase the flavor of the dishes, but also make the meat more unpalatable after cooking.

The ingredients used for cooking Cantonese cuisine usually include: ginger, southern ginger (Chaozhou ginger), fresh galangal, scallion (shallot), Beijing scallion (scallion), dried scallion (red onion), onion head, garlic, red pepper, green pepper, Jiao Yuan (lantern pepper), mushroom, straw mushroom (white mushroom) and garlic.

Among them, ginger, southern ginger (Chaozhou ginger), fresh Jiang Sha, shallot (shallot), Beijing onion (green onion), dried onion (red onion), onion, garlic, onion, Chaozhou pickles, Jinhua ham, roasted meat, salted fish, lemon, dried tangerine peel, etc. are red pepper, green pepper, Jiao Yuan (lantern pepper), mushrooms and parsley.

The function of material head is to increase the flavor of dishes, adjust the color of dishes, remove the fishy smell of raw materials and identify the cooking methods of dishes. So because the dishes are different, the shape of the head is different.

Compared with other domestic cuisines, the collocation of Cantonese cuisine is really particular. In a sense, the perfect combination of ingredients can be used to measure the cooking level of Cantonese chefs, because as an excellent Cantonese chopping block chef, he deeply understands and should first consider the basic characteristics of Cantonese cuisine when making every dish, namely "color", "fragrance" and "shape"; The reasonable collocation of materials will inevitably add "color" and "fragrance" to every dish; "Color" comes from the collocation of carrot (carrot) flowers, red peppers, green peppers, mushrooms and other color materials; "Xiang" comes from the collocation of spices such as ginger, garlic and onion.

In the process of the continuous development of Cantonese cuisine, the collocation of material heads has been used in a specific and established way, which is what Cantonese cuisine circles say: "You can know how to stir-fry by looking at the material heads"; Of course, it is inevitable for each faction to choose certain materials according to their solid knowledge, but there are also matching principles, that is, the matching method of "silk with silk, pieces with pieces, and small pieces of meat with small materials".

It is worth noting that not all spices can be matched with any meat, because when there is a collision, it is like the experience left by the predecessors in the diet, "pigs don't put ginger, cows don't put garlic, sheep don't put sauce" and "women match husbands" in "Suiyuan Food List". Otherwise, it will not only increase the flavor of the dishes, but also make the meat more unpalatable after cooking.

At the same time, the pattern of the material head has also been updated and upgraded. Chefs in some restaurants have extended the concept of coriander leaves with lace to "fabric heads" with various textures and colors, which makes the color of dishes more stereoscopic and bright, so the old-fashioned head collocation can be renamed as "bottom head" from now on.

"Pickling" means adding seasoning, edible powder or floss powder to meat or vegetable raw materials and stirring evenly. According to the seasoning principle of "taste makes it out, tasteless makes it in", pickling raw materials is not only beneficial to the needs of cooking, but also can remove the peculiar smell of raw materials, improve the texture, increase the taste and change the taste, so that the pickled raw materials become "cold", "smooth" and "fragrant". Because of the different techniques and formulas, it is the so-called "secret recipe".

To marinate meat well, we must first understand the function of marinating raw materials:

"Edible powder", whose full name is "edible baking soda powder", is also written by Hong Kong people as "combing powder". Its scientific name is sodium bicarbonate, and its chemical composition is NaHCO3, which can destroy the fiber structure of meat and make the meat absorb water, thus making the meat soft and swollen, so as to achieve the purpose of fresh, tender, smooth and soft.

"Alkaline water", also known as "big soda" or "calories", has the scientific name of sodium carbonate and its chemical composition is NaCO3. In aqueous solution, it can strongly promote the softening of meat, but the disadvantage is that it has an unpleasant alkali smell, which will be harmful to human body when it is heavy, and it is mostly used to soak soft dry goods; There is also a strong alkali called "Koshi", which is more corrosive.

"Chencun bean water", that is, edible alkaline water, scientific name potassium carbonate, chemical formula KCO3, can also achieve the function of swelling meat, but the disadvantage is that the meat has a smooth and gurgling feeling after curing, and can also be used to make bread. Traditionally, it has also been used to make vegetables green. It mainly uses chlorophyll to hydrolyze into chlorophyll in alkaline environment to keep vegetables green. On the other hand, if vegetables are acidic, chlorophyll will be destroyed and green leaves will fade.

"Clear water", whose chemical composition is H2O, helps other marinades to promote meat expansion.

"Nitrate" includes "skin nitrate" or "Chilean saltpeter" and "mirabilite". The former is named sodium nitrate, and the latter is named potassium nitrate with the molecular formula of KNO3. It is a common colorant in food processing, which can make the meat color appear bright light rose red after use, and has certain antiseptic effect. Because they are reduced by bacteria in food, they become substances with scientific name of nitrite and chemical formula of nanometer, and become the source of possible cancer. Therefore, the maximum dosage stipulated by the state is: per 1 kg material, it is not allowed to exceed 0.5 g, and if nitrite is used again, it cannot exceed 0.15 g.

Borax includes edible borax and industrial borax; The chemical formula is na 2 B4 o 7 10H2O, in which "edible borax" (called "Lunatone" in Chinese medicine) is the main ingredient, which can make the meat refreshing, especially the shrimp with pickled peppers; But it has been proved to be a carcinogen and has long been banned.

"Teresin", also known as "Japanese borax", is called "phosphate-compliant preparation"; After use, it can make the meat more elastic, and at the same time, because it can make the meat absorb water and expand, it can make the food more refreshing, soft and smooth after cooking, which can be used for preservation.

Pine meat powder, also known as pine meat powder, is mainly composed of papain extracted from papaya, which can soften the meat after use, but its smoothness is far less than that of edible powder, so it is usually used together with edible powder.

Starch is also called fiber powder, camel powder and so on. Its raw materials include mung bean powder, millet powder, potato powder, sweet potato powder, pea powder, broad bean powder, arrowhead powder, lily powder, poria powder, taro powder and Polygonum Multiflori Radix. It plays the role of soft and smooth entrance, and can fix the meat quality at the same time, and will not shrink the meat quality when cooking.

Among them, "mung bean powder", also known as "bean powder", is the highest utilization rate of high-quality starch; It is characterized by sufficient viscosity, good thermal viscosity stability, little influence by acidity, and higher transparency and gel strength than other starches. "Corn flour", also known as "eagle corn flour" or "corn flour", can thicken the juice evenly without precipitation, and sizing and frying can make the dishes extra crisp. "Potato powder" is characterized by sufficient viscosity, strong water absorption, white and delicate color, but poor stability. If heated under acidic conditions, its viscosity will be reduced more easily. "Sweet potato powder", also known as "sweet potato powder", "sweet potato powder" or "sweet potato powder", is characterized by dark color, rough texture, poor viscosity, but strong expansibility. "Water chestnut powder" is characterized by white and shiny powder, fine powder, high viscosity, poor water absorption, crisp frying, thickening and smooth, but unfortunately the output is small, and it is only used in producing areas.

"Sticky rice noodles" are not sticky, but crisp and hard after frying.

"Glutinous rice flour" is characterized by its strong viscosity. After frying, the powder is soft and sticky.

"Cold rice noodle" is to dry cooked rice and then grind it into powder. It is not uncommon now. It was the secret weapon of flour embrittlement.

"Grease", including "vegetable oil" and "animal oil", can promote the crispness of meat when used in curing.

"refined salt", including "crude salt", is divided into "sea salt" and "mineral salt" Its scientific name is sodium chloride, and its chemical composition is NaCL, which is the root of various flavors and can relieve boredom and improve freshness.

Sugar, also known as carbohydrate, is divided into rock sugar, white sugar and brown sugar. It has the effects of refreshing, relieving fatigue, removing fishy smell, removing peculiar smell, sweetening and harmonizing salty taste, and frying can enhance color.

Soy sauce includes light soy sauce and deep soy sauce. The former is widely used to adjust the color and taste of dishes. Due to different processes, it can be divided into "brewing soy sauce" and "preparing soy sauce". The national standard definition of the former is made from soybean, wheat or bran by fermentation; The national standard definition of the latter is that 50% of "brewed soy sauce" is the main body, and it is made up of acid hydrolyzed vegetable protein seasoning liquid and food additives.

Note: In the production of "prepared soy sauce", if the vegetable protein is hydrolyzed with hydrochloric acid to produce amino acids, chloropropanol which is easy to cause cancer will be produced. However, if the content of chloropropanol in the added "acid hydrolyzed vegetable protein seasoning liquid" is less than or equal to 1PPM, and it is produced from soybean meal, it can be safely used.

Cooking wine, scientific name ethanol, molecular formula C2H5OH, includes Shaoxing Huadiao wine, Rose Dew wine, Shanxi Fenjiu, yellow rice wine, sorghum wine and wine. Has effects in improving taste and fragrance, and softening protein.

"White vinegar", the main component of which is acetic acid, can bleach, enhance freshness, remove greasy and fishy smell, and accelerate the utilization of meat materials.