烹调常识之原料的选择，选择原料应注意哪些问题?
“若要菜肴俏,选料最重要”。在家庭烹调中,合理地选择原料,是做好菜肴的物质基础。烹调的原料包括主料、辅料和调味料。烹调用的主料包括畜、禽、水产、蔬菜、瓜果、蛋品及豆制品等。我国幅员辽阔,物产丰富,各种原料由于地区、季节、生产技术的不同,各有一定的特点。因此,要烹制营养丰富。色、香、味、形俱佳的菜肴,必须善于选择原料,具体来说,要求注意以下几点：
中华鲟
鳄鱼
①注意各种原料生产季节的特点。各种动植物原料都是在一定的季带、气候条件下生长的,有它的盛产期与低产期、肥壮期与瘦弱期的区别。如河海江湖的水产,大多是在冬春季节受水温低的影响,活动较少,肉质肥嫩;而夏秋季节,水温较高,活动较多,故肉质瘦弱。植物性原料则以春夏季节鲜嫩者居多,而且每种蔬菜都有上令、盛产、落令等不同的生长时期。（当然如今由于冬季温室大棚的出现，近十几年来，在冬季咱们仍然可以吃到新鲜的反季节蔬菜。）所以,掌握各种原料的生长规律,在不同的季节选用适宜的原料,对于保证莱肴的质量是个关键的同题。
云南大理海菜：水性杨花
四角豆
②注意原料的产地不同的特点。由于气候条件、自然环境的不同,各个产地的原料各有不同的特点。只有熟悉各地原料的不同特点,采取相宜的烹调 *** ,才能做出美味可口的菜肴。如北京填鸭最宜做烤鸭,长江、富春江的鲥鱼宜于清蒸等等。
北京烤鸭
富春江鲥鱼
帝王蟹
③注意各种原料各个部位的不同用途。各种原料的各个部位由于肉质组织不一样,各有不同的用途。如猪、牛、羊、禽等,肉体各个部位的肌肉有糈、肥、老、嫩之分。有的适宜于爆炒,有的适宣于烧煮,有的适宜于卤酱。各种蔬莱的根、茎、叶,由于色泽、质地的区别,用途也各不相同。因此,只有选料恰当,才能物尽其用。
猪肉
牛肉
羊肉
乌鸡蛋（绿壳蛋）
凉薯
④注意原料的质量。烹调原料的质量,一般是通过看、摸、嗅、尝等感官检验的 *** ,来区别原料的新、陈、老、嫩和有无变质现象。要特别注意不能选用有病或带病菌的阏禽类、水产类原料,不能选用腐败、发霉、变味以及虫蚀、鼠咬等变质的原料,要防止选用含有生物毒素的食物等,以严防“病从口入”。
当今有很多不良商家，采用不合格的食用油、调料等等，做着损害国人健康的事，国人应当提高警惕，作为食物从业者，要提高素质，回到“以质量求生存，以信誉求发展”的轨道上来。
英语译本：
Cooking knowledge of the selection of raw materials, the selection of raw materials should pay attention to what problems?
"If you want to cook well, the most important ingredient". In family cooking, reasonable selection of raw materials is the material basis of good dishes. Cooking ingredients include main ingredients, auxiliary ingredients and seasonings. Main ingredients for cooking include livestock, poultry, aquatic products, vegetables, fruits, eggs and soybean products. China's vast territory, rich products, raw materials due to the region, season, production technology, each has its own characteristics. Therefore, to cook rich nutrition. For dishes with good color, aroma, taste and shape, you must be good at choosing the ingredients. Specifically, please pay attention to the following points:
①Pay attention to the characteristics of various raw material production season. All kinds of animal and plant raw materials are in a certain seasonal zone, climate conditions under the growth, there are its high and low yield period, fat period and thin period of the difference. Such as rivers and lakes aquatic products, mostly in winter and spring season by the influence of low water temperature, less activity, fleshy tender; And summer and autumn season, the water temperature is higher, more activities, so the meat is emaciated. The plant sex raw material is in the spring and summer season fresh tender person is in the majority, and each kind of vegetable has on ling, abound, fall ling wait for different growth period. (of course, now because of the emergence of winter greenhouses, in recent decades, we can still eat fresh vegetables out of season in winter.) Therefore, mastering the growth law of various raw materials and selecting suitable raw materials in different seasons is a key problem to ensure the quality of laiyao.
②Pay attention to the origin of different characteristics of raw materials. Due to the different climatic conditions and natural environment, the raw materials from each producing area have different characteristics. Only by being familiar with the different characteristics of the raw materials in different places and adopting appropriate cooking methods can we make delicious dishes. For example, Beijing stuffed duck is the most suitable for roast duck, river shad river, fuchun river is suitable for steaming and so on.
③Pay attention to the different USES of various parts of raw materials. Various parts of raw materials have different USES due to different meat tissues. Such as pigs, cattle, sheep, fowls, such as the muscles of the body parts are Xu, fat, old, tender. Some are suitable for stir-frying, some are suitable for boiling, some are suitable for marinated sauce. The root of all sorts of vegetables, stem, leaf, as a result of colour and lustre, the distinction of quality of a material, utility also is different. Therefore, only the proper selection of materials, to make the best use of things.
④ pay attention to the quality of raw materials. The quality of cook raw material, it is to pass to see, touch, *** ell, taste to wait for sense sense to examine method commonly, the new that will distinguish raw material, old, old, tender and without bad phenomenon. Pay special attention to not choose sick or germs e poultry, aquaculture class materials, can not choose corruption, mouldy, stale and insect damage and rat bite metamorphi *** , such as raw materials, to prevent food containing biological toxin, etc, to fight "illness".
Today, there are many bad businesses, using substandard cooking oil, condiments and so on, doing harm to the health of the people, people should be vigilant, as food practitioners, to improve the quality, back to the "quality for survival, reputation for development" track.