What is a feeder? What are the functions of the material head?

Ingredients, in a sense, can be said to be a new term in cooking. In fact, it may be an exaggeration to say that the word is new, but that the word is almost limited to the name of Cantonese cuisine, and there are more or less different names in other cuisines. The so-called ingredients, simply put, are used to cook pots, but for Cantonese cuisine, it also contains extremely rich connotations.

In the dictionary, material is interpreted as: material, a substance that can be used to make something else; head, then it is interpreted as: the order is first, first.

Combining the two, the role of the material head can be seen to be extraordinary. According to the division, the material can be divided into two types: large and fine, but there is no standard definition in the distinction, large or fine, all depending on the dish, the same raw materials may play different roles in the face of different dishes. For example, shiitake mushrooms, when they are stewed, they are put into the whole process, which is called a large ingredient head, or a base ingredient head, and when frying oil-consuming beef and other dishes, it will be sliced into thin slices, which is a fine ingredient.

Therefore, as soon as you look at the ingredients, you will know that frying, stir-frying, and stewing are also one of the characteristics of Cantonese cooking. Although the color, aroma, taste, and shape of a dish cannot be said to play a decisive role, it is undoubtedly indispensable. In particular, the material plays a crucial role in the formation of color and fragrance.

From this point, the material head extends to the spice material head and the color material head. The so-called spice head is the ingredient that can enhance the flavor of the dish, and this fragrance is in a broad sense, which is based on the different stir-fried dishes, and the appropriate ingredient is put in to enhance the "fragrance" of the dish itself. Spice feeders include:

Fresh ginger, southern ginger (Chaozhou ginger), fresh sand ginger, chives (shallots), Beijing onions (green onions), dried shallots (shallots), onions, garlic, garlic, Chaozhou pickles, Jinhua ham, fire belly (roast meat), red salted fish, winter vegetables, lemon, tangerine peel, etc. Compared with the spice head, the color head is easier to understand, Cantonese cuisine pays great attention to the color matching of raw materials, the dishes are served on the table, first of all, to give the diners a pleasing feeling, red, green, white, yellow, purple, exquisite, a thousand postures, just from this point of view, it is not an exaggeration to say that the dish itself is a work of art. Most of the time, the color material is integrated into the main flavor of the dish, never stealing the taste, like the green leaves beside the safflower as a supporting role, obscure and conscientious, but it is indispensable.

The color material head includes a wide range of types, it can be said that the color of the raw materials can be reflected as the color material head, including red pepper, green pepper, Israeli bell pepper, mushroom, coriander (coriander), French incense (parsley), carrot, white radish, bamboo shoots, willow material, celery, parsley and so on. Among them, I think that some ingredients are also rich in two sides, and they can be used as both spices and colors in the same dish. In addition, Cantonese cuisine has a very clear principle in the coherence of the ingredients and the dish itself, that is, silk with silk, slices with slices, grains with grains, without the slightest deviation, unlike many home-cooked dishes, no matter what is fried, as long as the green onion, ginger, garlic is all done.

The ingredients are the ingredients used in cooking dishes, which make the dishes fishy, fragrant and delicious. Such as ginger, green onions, garlic, peppers, etc. are commonly used raw materials.

The material head is the part that has been cut off by some recent steel that has been useless when it is used, such as a new batch of round steel, its head or tail may be irregular and cannot be used. This part of the discarded is the feedhead.

The solder is the surplus of processing, and the rest is the stub.

The ingredients are basically limited to the name of Cantonese cuisine, and in other cuisines"Feeder"It has different names. The ingredient, generally speaking, is used to boil the pot.

Dear, I'm glad to answer for you, the following is the answer for you, hello, the ingredients can play three roles in the ingredients of Cantonese cuisine: one is to increase the fragrance and wok of the dish, the other is to remove the fishy smell of some raw materials, and the third is to facilitate the identification of flavor matching, improve work efficiency. However, the "ingredients" should be used appropriately, if they are misused or used too much, they will also be clumsy, and the aroma and wok of the dish will not be adjusted.

The ingredients are basically limited to the name of Cantonese cuisine. In other cuisines, "liutou" has a different name. Generally speaking, the ingredients are used for boiling pots, but for Cantonese cuisine, it contains extremely rich connotations.

In the dictionary, material is interpreted as: material, a substance that can be used to make something else; head, then it is interpreted as: the order is first, first.

Combining the two to explain the ingredients shows how they play in a dish.

There are a wide range of color materials, and it can be said that colored raw materials can be used as color materials, including red peppers, green peppers, Israeli bell peppers, mushrooms, coriander (coriander), French fragrant (parsley), carrots, white radish, bamboo shoots, five willow materials, celery, parsley and so on.

In addition, some ingredients are also rich in two sides, and can be used as both spices and colors in the same dish. In addition, Cantonese cuisine also has a very clear principle in the consistency of the ingredients and the dishes themselves, that is, silk with silk, slices with slices, and grains with grains, without the slightest deviation.