Seasoning and stuffing mixing

Author: Zhang Renqing
Publisher:
Publish Date: 2002-06-01
Features: This book provides a detailed introduction to the basic flavors, single flavors, composite flavors, natural flavors, savory flavors, and aromatic flavors commonly used in red-cooked dishes, and explains the seasoning knowledge of over a hundred flavors. In terms of white-cooked food preparation, it introduces the mixing techniques of over 60 types of fillings based on the characteristics of meat fillings, vegetable fillings, mixed fillings, sweet flavors, savory flavors, and sweet-savory flavors in southern and northern-style pastries and noodles. This book is suitable for teachers, technical personnel, and employees of culinary schools, hotels, guesthouses, and food enterprises. It can also serve as a teaching material for chef training classes and a valuable guide for home cooking.