The cooking head is basically limited to the name of Cantonese food.In other cuisines, "Liaotou" has different titles.The cooking head is generally used for cooking, but for Cantonese cuisine, it contains extremely rich connotations.
stayDictionariesMaterial means material, which can be used to make other things;First, it means that the order is first.If you combine the two together to explain the cooking head, you can see its role in a dish.
According to the classification, Cantonese food can be divided into two types: big food and fine food. There is no standard definition on the distinction of raw materials. Large or small food depends on the food. Different dishes may play different roles when facing different dishes with the same raw materials.For example, the mushroom is put into the whole stew, which is called the big head or the bottom head. When frying oil consuming beef and other dishes, it will be sliced into thin pieces, which is called the fine material.Therefore, the frying, frying, stewing and boiling of dishes are also the basic standards to measure the cooking skills of a Cantonese chef.
The head can also be divided into spice head and color head.
The so-called spice head refers to the head that can enhance the flavor of dishes. This flavor is in a broad sense, which is based on the different fried dishes, the appropriate head is put in to improve the "fragrance" of dishes.Spice ingredients include: fresh ginger, southern ginger (Chaozhou ginger), fresh gerbera, chives (shallots), Beijing onions (scallions), dry onions (red onions), onions, garlic, garlic, Chaozhou pickles, Jinhua ham, pork belly (braised meat), red salted fish, winter vegetables, lemon, tangerine peel, etc.
Compared with spice head, color head is easier to understand.Cantonese cuisine pays particular attention to the color matching of raw materials. When the dishes are served, they first give the diners a pleasant feeling. Red, green, white, yellow and purple are exquisite and diverse. From this point of view, it is not too bad to say that the dishes themselves are works of art.Most of the time, the color materials are integrated into the main flavor of the dishes and never compete for the flavor. Like the green leaves around safflower, they are willing to play a supporting role. They are unknown and conscientious, but lack it.
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There are a wide range of color heads. It can be said that colorful materials can be used as color heads, among which red pepper, green pepper, Israeli color pepper, winter mushrooms, coriander (parsley), French parsley (parsley), red radish, white radish, bamboo shoots, five willow materials, celery, parsley, etc. are the most popular.
In addition, some raw materials also have two sides. In the same dish, they can be used as both spice and color materials.In addition, Cantonese cuisine also has a very clear principle on the consistency between the cooking head and the dishes themselves, that is, silk with silk, pieces with pieces, grains with grains, without any deviation.[1]
