Before the early 198s, Cantonese people had been enjoying the varieties of brine brought by traditional fixed formulas such as "general brine" and "refined brine (oily chicken water)", while most of the materials used to make brine were spices, clear water or light soy sauce, which paid attention to the aroma of black beans, but lacked meaty and delicate flavor, and the taste was focused on big salty and sweet.
From the end of 198s to the beginning of 199s, with the deepening of the communication between Cantonese cuisine and the outside world, Cantonese-style brine set off a "brine revolution".
under the guidance of a series of seasoning concepts, such as "If you want to roast chicken well, spices should add good soup" to "Singing opera depends on cavity, cooking depends on soup", and drawing lessons from the preparation method of Sichuan brine, "Chaozhou brine" was born with its own unique spices. Fresh raw materials such as Jinhua ham, bone, earth fish and scallop are added to Chaozhou Brine, which makes the "new school" brine not only have a strong medicinal fragrance, but also increase the umami and meaty taste.
"Chaozhou Brine" and "White Brine" and "Fine Brine" are in a tripartite confrontation, which makes Cantonese-style bittern food more attractive.
Under the guidance of this reform concept, all brines have undergone an innovation: on the premise that their original color has not changed, raw materials that can increase the umami and meaty taste of brines have also been added, and the traditional salty and sweet taste has been changed in terms of taste, and the original brine formula has been reborn with the guideline of being strong but not salty. Second, do you know the history of pot-stewed vegetables? Why do so many people fall in love with this taste?
The initial formation of pot-stewed vegetables went through the historical stage from Qin Huiwang's rule of Bashu (221 BC) to the Ming Dynasty, which took about a thousand years. Li Bing, the prefect of Shu County in Qin Dynasty, led more than 1, migrant workers to build Dujiangyan Water Conservancy Project, and then sent people to "wear Guangdu Salt Well" to produce the earliest well salt in Sichuan. The Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, recorded that the eating customs at that time were "delicious, spicy and fragrant" and "fish salt, tea honey and Dan pepper". It can be seen that people had learned to use rock salt and pepper to make brine.
By the time of the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habit of "valuing taste and savoring fragrance" of Sichuan people had taken shape. West * * * Zuo Si has a "five flavors" in Shu Du Fu, which is a sweet sum. . , five meat and seven dishes, I am tired of smelling, and I can practice God and nourish blood, and I will never finish my work. "According to the record, Tiaofu Wuwei is talking about the seasoning method of halogen. "Shu capital" is the "Jincheng Stone Country" written in it, which is also the central area. It is both beautiful and respectful, and the real number is Chengdu. " At that time, the production has been greatly enriched and the economy has developed rapidly, which is also the source of the name "Chengdu" "Can Cong Lei Zu, reeling brocade; Du Yu, fishing and hunting cuckoo. Get together in one year, become a city in two years, and become Chengdu in three years. "
Sichuan brine has taken a big step in the Tang Dynasty after the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties. In order to find the inspiration of poetry, the poets in the Tang Dynasty all like to drink alcohol when writing poetry. All the drinking and pleasure in the court are related to wine. And drinking is indispensable for good food. This has promoted the further development of Sichuan-style pot-stewed dishes.
in the Ming dynasty, people's dietary customs focused on health and diet therapy. In particular, the advent of the Ming Dynasty's "Drinking Diet" and "Compendium of Materia Medica" promoted people in the ruling and opposition circles to pay more attention to dietotherapy. Because some of the recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for braised dishes. Third, the development history of halogen products
After having a cooker, people began to toss about cooking techniques. The methods of "retort", "steaming", "frying", "frying" and "branding" also came into being. From these primitive cooking methods, it gradually developed into the "green meat method" introduced in Qi Min Yao Shu, which is the natural originator of "halogen" and "immersion". By the Ming and Qing dynasties, the material and formula of "brine" were basically fixed, and since then, the production method of "brine" has officially appeared on the table.
Halogen products are traditional foods in China. Their main characteristics are that the finished products are all cooked and can be eaten directly. The products are rich in taste and unique in flavor. Pot-stewed vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning. Its characteristics are very obvious, including: easy to obtain materials, rich and frugal; The texture is palatable and the taste is rich; The aroma is pleasant, moist but not greasy; Easy to carry and keep; Increase appetite and benefit nutrition.
The twin of "halogen" is "immersion", which is heavy in flavor but light in flavor. China cuisines are differentiated according to different regions. The climate in the central plains changes greatly, so it is necessary to supplement calories in the diet to meet the demand, so it is mainly "heavy taste" and "greasy"; Northwest China, especially Bashu, is known for its "spicy" and "spicy" because of its environmental advantages. Lingnan area, especially Guangdong area, is located in subtropical zone, with mild climate, and its taste is known as "light" and "refreshing", so it is called "soaking in the south and marinating in the north". The main materials of brine used by different schools are roughly the same, but the weight and production method make the taste very different. But in general, brine can be divided into two categories: red brine and white brine. Red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.), and the food marinated without sugar is colorless or natural (white braised chicken, white braised tripe and pork tripe, etc.). Iv. the origin of halogen road
Sichuan halogen road food culture communication co., ltd. was founded in 1995, and is a key leading enterprise of halogen vegetable food culture in Sichuan province. Ludao Food Culture Communication Co., Ltd. is mainly engaged in the research and promotion of braised dishes formula. The subordinate "Ludao" trademark was rated as a famous trademark in Sichuan Province.
in recent years, the company's diversified operation has begun to take shape, and its strength has been growing. The company has hundreds of direct stores and franchise stores inside and outside the province, and its sales network covers large and medium-sized cities all over the country. Sichuan Ludao Food Culture Communication Co., Ltd. insists on technical innovation, management innovation and marketing innovation, and has set up a product research and development center, a quality inspection center and a staff training center. The technical research and development capability and production capacity of products are far ahead in the braised dishes industry.
The origin of Sichuan-style pot-stewed dishes:
The initial formation of Sichuan-style pot-stewed dishes went through the historical stage from the reign of Qin Huiwang in Bashu (221 BC) to the Ming Dynasty, which lasted about a thousand years. Li Bing, the prefect of Shu County in Qin Dynasty, led more than 1, migrant workers to build Dujiangyan Water Conservancy Project, and then sent people to "wear Guangdu Salt Well" to produce the earliest well salt in Sichuan. The Records of Huayang Country written by Chang Qu, a native of the Western Jin Dynasty, recorded that the eating customs at that time were "delicious, spicy and fragrant" and "fish salt, tea honey and Dan pepper". It can be seen that people had learned to use rock salt and pepper to make brine.
By the time of the Western Han Dynasty, due to the extensive exploitation and use of well salt, the eating habit of "valuing taste and savoring fragrance" of Sichuan people had taken shape. Yang Xiong in the west * * * has a "five flavors" in Shu Du Fu, which is the sum of sweetness and sweetness. . , five meat and seven dishes, I am tired of smelling, and I can practice God and nourish blood, and I will never finish my work. "According to the record, Tiaofu Wuwei is talking about the seasoning method of halogen.
Sichuan brine has taken a big step in the Tang Dynasty after the preparation of the Three Kingdoms and the Wei, Jin, Southern and Northern Dynasties. In order to find the inspiration of poetry, thousands of people in the Tang Dynasty like to drink while writing poetry. All the drinking and pleasure in the court are related to wine. And drinking is indispensable for good food. This has promoted the further development of Sichuan-style pot-stewed dishes.
in the Ming dynasty, people's dietary customs focused on health and diet therapy. In particular, the advent of the Ming Dynasty's "Drinking Diet" and "Compendium of Materia Medica" promoted people in the ruling and opposition circles to pay more attention to dietotherapy. Because some of the recorded medicinal materials can not only prevent and cure diseases, but also produce fragrance and achieve the purpose of seasoning, most of them are used as seasonings for braised dishes.
since the 198s, with the reform and opening up, the number of professionals engaged in the collection, summary, teaching, research and development of Sichuan-style halogen cooking technology has been increasing, making Sichuan-style halogen cooking technology more exquisite and more varied. As a result, Sichuan-style pot-stewed dishes have entered an unprecedented period of prosperity. V. How long is the history of Hunan halogen powder < P > The origin of rice flour is for the convenience of diet.
When the guests come, it's too slow to wash rice and cook. Rice noodles are cooked, which is convenient to cook and carry out. Rice noodles used to be considered as "high-grade food", and only festive banquets and special festivals would entertain guests with "fried rice noodles".
according to the records, the origin of the food "rice noodles" is that when the "five chaos" spread, Chinese people moved south to Fujian, Zhejiang and Jiangxi, they still ate rice strips, that is, today's rice noodles. Therefore, according to historical data, people in the north used to eat noodles, and when they went to the south to make noodles with rice, it was the origin of today's rice noodles. Today, the mainland is famous for Jiangxi, Fujian, Guangdong and Guangxi in the south of the Yangtze River. Taiwan Province area is famous for Hsinchu rice noodles.
Among them, Jiangxi rice noodles are famous at home and abroad for their unique flavor, Guilin in Guangxi is famous for its traditional cultural color "crossing the bridge rice noodles", and rice noodles in Fujian and Guangdong have a long history. Today's rice noodles have also evolved into rich varieties, diverse tastes and complete styles.
as thin as silver wire; There are even hollow rice noodles, such as Italian Tongxin rice noodles (flour products) and Tongxin rice noodles (rice products) of XXXXXX Co., Ltd.; There are instant noodles-style instant rice noodles, which can be eaten with boiling water, which is convenient and fast; There are also nutritious rice noodles; Today, rice noodles are more and more popular with people, and more and more people regard it as the staple food for breakfast and supper. VI. Historical Origin of Dried Marinated Tofu
China is the hometown of soybeans, and China has cultivated soybeans for 5, years. At the same time, it is also the first country to develop and produce soy products. From the Western Zhou Dynasty to the Spring and Autumn Period, people regarded soybean (that is, glutinous rice) as the main food. Farmers have sung about it more than once: there are cymbals in the Central Plains, and the common people adopt them. Picking and picking, the valley of the basket. Cooking sunflower in July and being silent. The ancients not only regarded soybean as the staple food, but also gradually developed tofu, fermented soybean, soy sauce, raw bean sprouts, oil pressing, and other bean products, which was a great contribution to mankind. Only the ordinary bean curd has been popular all over the world so far! Tofu originated from Liu An, the king of Huainan in Han Dynasty. Liu An, the king of Huainan, the grandson of Liu Bang, the emperor gaozu of Han Dynasty, and the son of Liu Chang, the king of Huainan, was named King of Huainan after his father, and they all lived in Chunchun for 42 years. Liu An raised thousands of people in alchemy, all of whom were immortal secret methods
Hongbao methods. Among its public guests, Su Fei, Li Shang, Tian You, Jinchang and Zuo Wu are the most famous, and they are known as Bagong. Hachi accompanied Liu An all day long to refine the elixir of immortality in the northern mountain of Shouchun City. Liu An and others were in the alchemy, occasionally ordering soybean milk with gypsum, and made tofu through chemical changes. There are many accounts of Liu An's invention of tofu in ancient books. There are as many as forty or fifty kinds of books and records about Liu An's invention of tofu. The main points are summarized as follows: "Ci Yuan" records: "Take beans for it. Method of making, soaking in water to grind pulp, removing dregs, frying into salt and marinade, and then collecting it, and some people put it into the tank to collect it with gypsum. According to legend, it was built by Liu An, the king of Huainan, Han Dynasty. " Song Zhu Xi's "Thirteen Poems of Liu Xiuye's Vegetables": Planting peas is rare, and the heart is exhausted; If I had known Huainan's art, I would have gained silk cloth. This is the earliest record in the existing literature that tofu is Huainan art. Yuan Ray Wu's "Daily Materia Medica" says: The method of tofu began with Liu An, the king of Huainan, Han Dynasty. Ming Yeziqi's Miscellaneous Articles on Grass Techniques says: Tofu began in Han Dynasty, and the skill of Liu Anzhi, the king of Huainan, was also used. Su Bingheng, a poet in the Ming Dynasty, wrote the poem "Tofu Poetry", saying: "It is best to spread Huainan skills, and the skin fades to see the essence. A round of grinding flows with nectar, and a hundred boiling soups roll with snowflakes. A crock dipped in water has a shadow on the eaves, and a golden knife cuts through the jade without blemish. Who knows the taste, mostly in monks and Taoists. "
Ming Li Shizhen's Compendium of Materia Medica Gubu Tofu says: The method of tofu began with Liu An, the king of southern Han Dynasty. Ming Chen Jiru's "Collection of Books, Collection of Fragments" Cloud: Tofu, written by Liu An, King of Huainan. Ming Luo Xin's "The Original" contains: Liu An started tofu.
According to Qing Wang Ji's "The Original Meeting of Things", there is a record of Liu An making tofu in the ancient books of the Western Han Dynasty. Zhi Shi Shi Xin is completely reliable. During the Ming and Qing Dynasties, Fang Yizhi's "Records of Physical Properties" said: The bean thought it was rotten, and it came from the king of Huainan. Ancient historical sites are the archaeological basis of tofu culture. During the Second Tofu Culture Festival in China, an "International Symposium on Tofu Culture" was held in Shouxian, an ancient city. Experts and scholars attending the conference were invited to visit Shouxian Museum. I saw the water mill unearthed in Wafang Village, Cha 'an Township, Shou County in April 1965. Judging from the unearthed cultural relics, there is no doubt about the time and place when tofu was invented in the Han Dynasty. Liu An, the king of Huainan, invented tofu. In the next two thousand years, tofu making gradually spread all over China. Working people all over the country constantly improved according to the regional characteristics, and finally formed the tofu culture in China. The two sides of the Taiwan Straits held the first China Tofu Culture Festival in Beijing and Taipei on September 15th, 199, and decided that September 5th, the birthday of Liu An, the inventor of tofu in Huainan, was the China Tofu Culture Festival, and grand commemorative activities were held every year. Seven, the historical origin of old tofu
China is the hometown of soybeans, and China has cultivated soybeans for 5, years. At the same time, it is also the first country to develop and produce soy products. From the Western Zhou Dynasty to the Spring and Autumn Period, people regarded soybeans (that is, glutinous rice) as the main food. Farmers have sung about it more than once: there are cymbals in the Central Plains, and the common people adopt them. Picking and picking, the valley of the basket. Cooking sunflower in July and being silent. The ancients not only regarded soybean as the staple food, but also gradually developed tofu, fermented soybean, soy sauce, raw bean sprouts, oil pressing, and other bean products, which was a great contribution to mankind. Only the ordinary bean curd has been popular all over the world so far! Tofu originated from Liu An, the king of Huainan in Han Dynasty. Liu An, the king of Huainan, the grandson of Liu Bang, the emperor gaozu of Han Dynasty, and the son of Liu Chang, the king of Huainan, was named King of Huainan after his father, and they all lived in Chunchun for 42 years. Liu An raised thousands of people in alchemy, all of whom were immortal secret methods
Hongbao methods. Among its public guests, Su Fei, Li Shang, Tian You, Jinchang and Zuo Wu are the most famous, and they are known as Bagong. Hachi accompanied Liu An all day long to refine the elixir of immortality in the northern mountain of Shouchun City. Liu An and others were in the alchemy, occasionally ordering soybean milk with gypsum, and made tofu through chemical changes. There are many accounts of Liu An's invention of tofu in ancient books. There are as many as forty or fifty kinds of books and records about Liu An's invention of tofu. The main points are summarized as follows: "Ci Yuan" records: "Take beans for it. Method of making, soaking in water to grind pulp, removing dregs, frying into salt and marinade, and then collecting it, and some people put it into the tank to collect it with gypsum. According to legend, it was built by Liu An, the king of Huainan, Han Dynasty. " Song Zhu Xi's "Thirteen Poems of Liu Xiuye's Vegetables": Planting peas is rare, and the heart is exhausted; If I had known Huainan's art, I would have gained silk cloth. This is the earliest record in the existing literature that tofu is Huainan art. Yuan Ray Wu's "Daily Materia Medica" says: The method of tofu began with Liu An, the king of Huainan, Han Dynasty. Ming Yeziqi's Miscellaneous Articles on Grass Techniques says: Tofu began in Han Dynasty, and the skill of Liu Anzhi, the king of Huainan, was also used. Su Bingheng, a poet in the Ming Dynasty, wrote the poem "Tofu Poetry", saying: "It is best to spread Huainan skills, and the skin fades to see the essence. A round of grinding flows with nectar, and a hundred boiling soups roll with snowflakes. A crock dipped in water has a shadow on the eaves, and a golden knife cuts through the jade without blemish. Who knows the taste, mostly in monks and Taoists. "
Ming Li Shizhen's Compendium of Materia Medica Gubu Tofu says: The method of tofu began with Liu An, the king of southern Han Dynasty. Ming Chen Jiru's "Collection of Books, Collection of Fragments" Cloud: Tofu, written by Liu An, King of Huainan. Ming Luo Xin's "The Original" contains: Liu An started tofu.
According to Qing Wang Ji's "The Original Meeting of Things", there is a record of Liu An making tofu in the ancient books of the Western Han Dynasty. Zhi Shi Shi Xin is completely reliable. During the Ming and Qing Dynasties, Fang Yizhi's "Records of Physical Properties" said: The bean thought it was rotten,