Overview of 360 staple food patterns

Staple food is usually relative to non-staple food (vegetables), which is the main food that people must eat at every meal. Influenced by natural conditions and eating habits for thousands of years, most residents in China have always regarded cereals and wheat as the main sources of nutrition, so staple food is more important than non-staple food. In this way, "there is food in your hand, but you don't panic in your heart" naturally becomes a wise saying.

Speaking of staple food, some people think it is rice, steamed bread and the like. The variety is monotonous, the production method is simple, and everyone can do it. In fact, the range of staple food is very wide, including rice porridge products made from different Gu Mi, and pasta products made from various cereals and flours, with thousands of colors. In terms of food, there are not only white rice prepared by different methods, such as stewing, steaming, boiling and stewing, but also various kinds of rice made by adding seasonings and ingredients to rice. The types of pasta are more colorful. People often eat steamed bread, flower rolls, cakes and noodles, which have many colors. In addition, there are countless kinds of exquisite and delicious staple foods such as steamed stuffed bun, jiaozi, Shaoshao, wonton and cakes. Our ancestors' superb skills in creating hundreds of delicious staple foods not only left precious cultural heritage for future generations, but also brought benefits to future generations.

In the production, although the staple food is not as complicated as the dishes, it also has high technical requirements. The catering industry calls this "white case technology", and it is listed as two major technical jobs in the catering industry together with the "red case technology" for making dishes. There are a lot of knowledge and tricks to simply make white rice in staple food production. For example, if the ratio of rice to water, the degree of heat and the heating time are not properly mastered, it will be difficult to achieve a moderate hardness and refreshing effect. The technical content of making pasta is getting higher and higher, involving a series of technical problems such as dough mixing, dough preparation, processing and molding, stuffing making, heating and curing. For example, in Daoxiao Noodles, Lamian Noodles and Daoxiao Noodles, there are many ways to make noodles: 10.