"Uncooked" delicious, refuse to use additives

“In general, a restaurant serving a table needs nearly 100 kinds of additives. At present, the national catering industry is setting off a 'shabu cooking' operation that rejects additives.” Yesterday’s catering company in the city advocated the “naked cooking” oath conference and “China Millions” "Food and drink naked cooking" signing activities, said the person in charge of the City Cuisine Association. It is reported that the 100-day action of "Satisfying Dining and Enjoying Services" co-sponsored by the Municipal Commission of Commerce and the Evening Newspaper Office is also a full-scale catering company hotel and restaurant in the city.

"From now on, we practice the concept of naked cooking and create a green, low-carbon, healthy diet." Yesterday, the chef representative of the city's catering industry solemnly swore that the city's catering enterprises advocated the "naked cooking" oath. Executive chef Wang Zhanjiao from Baitie Qianweifang performed a dragon fruit dish. He only saw seafood, green beans, fruit and other ingredients stir-fry and put it into hollowed dragon fruit. The cooking process did not join. Any additive, but still gives people a bright, fragrant meal. Subsequently, blueberry yam, fried peanut buds and other dishes without any additives were displayed one by one. Wang Zhanliang told reporters: “The common red yeast powder, marble powder, chicken paste and other additives in restaurants are no longer used, and even MSG is rarely used. We must cook naked and ensure the taste and color, we will Replace old monosodium glutamate soup with monosodium glutamate, use natural frying sugar, and various vegetable juices instead of pigments. Although the cost is high and relatively cumbersome, it is healthy and delicious."

Guo Lijiu of the City Cuisine Association told the reporter that many restaurants currently use food additives to put on gorgeous clothes for their dishes, which in fact harm consumers' health. To truly “naked cooking” is not an easy task, the chef is required to carefully study the traditional cooking techniques, such as using hand-tapping, sufficient heat to make the beef tender and tender, and avoid using tender meat powder, replacing spices with spices such as star anise. According to reports, there are more than 2,000 kinds of legal food additives that the country is allowed to use. Many restaurants in the city have begun to realize the importance of "naked cooking," and gradually reduce the use of additives, putting food safety of diners in the first place.