Benwei tablets

This Wei film tells the story of Yi Yin and even Wei Tangshuo. In this paper, Yi Yin's tone first published a cooking macro theory, the effect is:

Animals, as dietary raw materials, can be divided into three categories: those that live in water and have a fishy smell; Carnivores smell of shame; People who eat grass smell of shame. Although their original flavor is unpleasant, they can all be made into delicious dishes. The key is to adopt different cooking methods for different raw materials.

Among the factors that determine the taste of dishes, water is the most basic factor. Cooking should be based on sour, sweet, bitter, spicy and salty, supplemented by water, wood and fire. The pot is boiled many times and changed many times, which is controlled by temperature. Sometimes you need to use a fierce fire, and sometimes you need to use a small fire to burn slowly. Eliminating fishy smell, removing fishy smell, cleaning smell and cooking delicious food all depend on mastering the heat, and never violate the application law of heat.

The knowledge of seasoning lies in the ingenious combination of sweet, sour, bitter, spicy and salty flavors. The order and dosage of seasonings are particular, and the difference in dosage is very small.

The change of Ding is subtle and profound, which is difficult to express in words. A good cook, although he knows well, is not so clear verbally. It's like archery and driving, like the change of yin and yang and the change of seasons. As a chef, you are proficient in cooking, so that the dishes you make can last forever, be cooked but not rotten, be sweet but not excessive, be sour but not bitter, be salty but not bitter, be spicy but not irritating, be light but not tasteless, and be fat but not greasy.

Yi Yin's concise speech is actually a famous saying in the culinary world. For thousands of years, it has been followed by people engaged in cooking.