What is the history and culture of cold salad? Many people like to eat cold salad in life. The world-famous China cold dish has a long history in China. According to historical records, cold dishes in China were made in the slave society more than 3,000 years ago. Let's take a look at the history, culture and related information of cold dishes.

What's the history and culture of cold salad 1 1? Cold salad is a dish made by adding ingredients such as red oil, soy sauce and garlic after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced.

2. Cold salad has a far-reaching history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Sugar, sesame oil, vinegar, salt, Chili oil and other seasonings are more or less, giving each cold dish a different taste. Before eating, mix all kinds of ingredients together with the sauce evenly, and the sour, spicy, sweet and hemp smells will be distributed in the mouth, which will wake up the stomach and keep healthy.

How to introduce the cold salad culture?

About cold salad? I will give you the most professional answer:

First, the attribution of "cold salad" in China cooking. Cold salad, the professional classification name is "cold meat". Most cuisines in China have a "cold meat department", or "cold meat room", which is a professional name. So professional chefs are called "cold meat chefs" instead of "cold dish chefs".

Cold meat: It is an independent type of cooking in China. For example, a kitchen is divided into red cases and white cases. The red case is divided into: cold meat department, hot food department, rough processing and fine processing. The white case is the pastry department, including Chinese and western food baking, snack pastry and banquet pastry.

Guangdong "Cantonese cuisine" belongs to the "Roasting Meat Department" because Guangdong is used to roast meat and brine. In 1988, I took my students to study morning tea, hot dishes and roasted meat in Liuhua Hotel and Aiqun Building to prepare for the 1990 Asian Games.

Second, what is the difference between "cold meat" and "cold salad"? Cold meat, in a broad sense. Covering: food carving, fancy platter, fruit carving and cutting, cold dish making, cold dish hot processing, cold dish selection and nutrition and hygiene, ordinary cold dish making and high-grade banquet cold dish making. Cold salad, single "cold dish making".

Third, the difference between cold meat chefs and hot food chefs. The cold meat chef is the most comprehensive in the kitchen, because all kinds of meat and vegetarian materials, from raw to cooked, to carving and platter, have to be done by themselves. Include cooking and thermal proces. When studying, hot food is also a subject, and hot food is also a standard when taking the certificate.

Moreover, cold dish knife work is extremely demanding, and it is not an exaggeration to say that knife work in the kitchen is the best. Because the highest level of hot kitchen knife workers is to cut pork, which is a piece of cake for cold meat chefs. Moreover, art appreciation, painting and sketching are also compulsory courses for cold meat chefs.

Hot dish chefs, carving and fancy platters are all short boards. Although it is necessary to take the exam as a technician, they will generally pass the exam. Of course, the exquisite cooking skills are also the specialty of hot dish chefs. If you want to be outstanding, you will have to go through the tempering in the wind and rain to see the rainbow. However, the artistic shaping is still slightly inferior to the cold meat chef, although the trained chef can learn all subjects.

But some skills really can't be made up in time, so graduation will be divided according to expertise. Fourth, the position of cold meat in China cooking. "Pioneer" is the title of cold dishes in banquets, and it also shows the importance of cold dishes in banquets.

The first "visual sense" was presented to the distinguished guests, and the first "taste" also kicked off a banquet. Whether it is a home-cooked dish or a star-rated hotel to a state banquet, the pleasure brought by cold dishes will open the grand entrance of hot dishes that are even more icing on the cake.

Of course, the staple food and snacks in the pastry department are also an integral part of a successful banquet. Many chefs don't like to learn cold meat and pasta, because no matter how good they are, they "seem to be the foil of hot dishes", which is a fact but not necessarily. Because the inheritance of memory sometimes comes from a predestination, not by choice.

A table of standard Chinese banquet (including family banquet), a table of dishes is like the overall operation of an army, which needs to be coordinated, and any mistakes will leave regrets. Therefore, the skills and requirements of all departments are very "strict and rigorous". Five, the origin of cold salad (cold meat). Carving "watermelon lanterns" was popular in the Tang Dynasty as early as 1000 years ago.

Watermelon was introduced to China in the Five Dynasties. In the Tang Dynasty, there was a custom of carving out watermelons and putting candles in them. The Zhou Dynasty's "Zhou Li Tian Guan" contains "eight treasures are precious, and eight treasures are together", which can be described as the pioneer of banquets in later generations, and the "dried meat" is also the continuation of cold dishes to this day, although it was not so rich more than 3,000 years ago.

Six, the classification of cold salad. Cold dishes are also divided into cuisines. For example, the couple's lung slices of Sichuan cuisine, white meat with garlic paste, pepper chicken, great chicken, beef with lamp shadow, etc., are also the most inherited in today's catering cold dishes. Huaiyang cuisine includes smoked fish, crystal meat, Zhenjiang meat shop, baked tiger tail, drunk crab, etc. Chaozhou Brine Series, Baiyun Chicken Feet,

Tie the hoof, all kinds of roasted osmanthus sausage, barbecued pork, boiled chicken and so on. There are also representative cold dishes popular in Beijing state banquets and major hotels in the 1980s: Maotai duck rolls, mustard duck feet, anchovies, fish fillets with ginger sauce, cherry meat, fresh mushrooms in oil, dried tangerine peel rabbit meat, crystal shrimp, celery yellow with firewood, coral cabbage and so on. There are also many people who shoot cucumbers.

Tiger food, brine chicken, stuffed melon, etc., are numerous all over the country. Cold dishes are also divided into: meat, vegetarian and salad. In addition to chicken, duck and fish, there are many internal organs, such as salted duck liver, red oil pig heart, scallion and spicy chicken gizzard, white water sheep head and so on.

There are more vegetarian dishes, some can be eaten raw, and some are boiled too cold. Some southern countries, represented by Cantonese cuisine, eat less cold dishes than the north, so roasted meat and brine are more popular instead. Seven, the basic elements and techniques of making cold dishes. Oil production: namely "onion oil, Chili oil, red oil, pepper oil, cooked oil chili pepper, mustard oil, sesame oil" and so on.

Seasoning sauces: sesame sauce, mustard sauce, strange flavor juice, pepper juice, garlic paste juice, sweet and sour juice, ginger juice, Sanhe oil, brine juice and so on. Commonly used seasonings: salt, sugar, flavor, pepper, soy sauce, soy sauce, balsamic vinegar, rice vinegar, aged vinegar, Shaoxing wine and so on. Commonly used spices: Zanthoxylum bungeanum noodles, Zanthoxylum bungeanum granules, Illicium verum, Cinnamomum cassia bark, fragrant leaves and dried chilli.

Cloves, and all kinds of spices for marinated soup, thirteen spices and so on. Cooking techniques: blanching, scalding, salting, roasting, stewing, steaming, frying, frying, cooking, frying, baking, marinating, smoking, crisp, etc., and the techniques are as diverse as hot dishes.

Vegetables are divided into scalded and non-scalded. It is also divided into "hot-baked" and "raw-baked". Baked is a cooking method of cold dishes, such as "baked tiger tail" in Jiangsu, and commonly used sliced cucumber, celery yellow, baked phoenix tail bamboo shoots and so on. Knife work must be clean and uniform. There are straight knife method, oblique knife method, slice knife method, push-pull method, saw knife method,

Kopis method, chopping knife method and so on. 8. Examples of cold dishes: steamed three-color eggs, sliced fish with ginger sauce, crispy crucian carp, salted duck, kimchi, spiced tiled fish, pepper chicken, sweet and sour chicken, shredded potatoes with scallion oil and salt, mustard mound, shredded kelp with balsamic vinegar, fried shrimp, dry fried fish, glutinous rice lotus root, Ruyi.

Spoiled edamame and so on. There are more dishes to be mixed with: three shreds, three dices, assorted vegetables, fresh mushrooms mixed with rape, lentils in ginger sauce, asparagus in ginger sauce, assorted vegetables mixed with fungus, pepper oil mixed with silver needle, sweet-scented osmanthus lotus root, shredded belly with red oil, crispy layers of balsamic vinegar, garlic sauce mixed with tomato paste, and so on.

Summary: In a word, there are no definite varieties of cold dishes in China, and the tastes are ever-changing. It is impossible to figure out how many kinds there are by numbers. It is no exaggeration to say that there are as many varieties and tastes as the sum of dishes in any country in the world. Therefore, cold dishes in China are also an endless scientific space for exploration, incorporating "art, painting, sculpture,

Craft, techniques, literature and so on, exquisite and delicate, inheritance and taste, combined with the artistic beauty created by knife workers. Moreover, Chinese food should look like Chinese food, and it should not look like western food, which is neither fish nor fowl. What creative dishes?

Ancestors don't know anything traditional, so it's ok to play with westerners' messy "grandiose dishes", but you can't be a professional chef. This sentence is for professional chefs. If China dishes are not passed down properly, the traditional old dishes will be unrecognizable.

What is the history and culture of cold dishes? 2 Cold dishes are the "welcome dishes" of China catering culture. Share several simple cold dishes.

Cold dishes taste crisp, dry and refreshing, with both the fragrance of the original ingredients and the delicious taste of the sauce. Cold dishes are also known as "face-to-face dishes" and "welcome dishes", so there are several styles, including: double spelling, three spelling, four spelling, five spelling, assorted platter, and cold spelling of colors. Its steps are also divided into three steps: bottom, edge and cover, and its cooking techniques are divided into: mixing, marinating, frying, salting, freezing and so on.

First, celery mixed with dried incense

1, remove leaves from celery, cut into sections, dry and cut into sections, and cut minced garlic and millet spicy.

2. Boil the water in the pot until it boils, pour in the dried fragrant herbs, then take it out, add a little salt, pour in the celery, take it out, put it in cold water, put it in a bowl with the dried fragrant herbs, and sprinkle with minced garlic and millet spicy.

3, hot oil in the pot, add pepper to fry, take out pepper, pour the oil on the minced garlic and millet spicy, add a proper amount of salt and stir well.

Second, cold Flammulina velutipes

1, cut off the root of Flammulina velutipes, clean it, or choose side dishes such as cucumber and slice them, and prepare minced garlic, millet and coriander.

2. Boil water in the pot, pour in the Flammulina velutipes and cook it, then put it in cold water and cool it.

3. Heat oil in the pot, add pepper to fry until fragrant, remove pepper residue, put Flammulina velutipes and cucumber in a bowl, add minced garlic, millet spicy and coriander, pour in hot oil, add appropriate amount of salt and mix well.

Third, garlic eggplant

1, clean the eggplant, steam the whole eggplant in a pot, cool it, tear it into strips, and put it on a plate for later use.

2. Heat oil in the pot, add some chopped garlic and stir fry until fragrant, pour into a bowl, add soy sauce, salt and other minced garlic, pour it on the eggplant and sprinkle with pepper rings.

Fourth, hot and sour shrimp vermicelli

1, shell the bought shrimp, remove the shrimp line, clean it for later use, soak the vermicelli in warm water and cut it for later use.

2, coriander, millet spicy cut, garlic cut into a bowl and then add Chili powder, hot oil in the pot, drenched in minced garlic.

3. Add a little water, ginger slices, cooking wine and spices to the pot, add shrimp meat after boiling, take it out and pour it into the ingredient bowl after cooking, add vermicelli, add soy sauce, white sugar, balsamic vinegar and salt and stir well.

The ingredients of cold salad are cooked food that has been blanched, steamed and boiled. The side dishes that are often used are lettuce such as cucumber, fungus, yuba, bean skin, vermicelli and celery. The cold dishes in catering are all exquisite, and their sauces are various. The cold dishes made are also very different from those made by ourselves at home, such as soy sauce, salt, chicken essence, monosodium glutamate, vinegar and Chili oil.

The sauces of cold-mixed dishes in restaurants have complex procedures, various types and unique flavors. Different seasonings collide to form different tastes. The extensive use of seasonings requires the customization of seasoning manufacturers, and how to find the processing agent is a problem that catering enterprises need to consider according to their own needs.

What is the history and culture of cold salad? 3. The most distinctive five-course cold salad method, which is better than big fish and big meat when mixed, is necessary for the New Year.

Cold egg

Cold eggs, fragrant and delicious, full of garlic flavor, appetizing and eating.

Ingredients: 4 eggs, minced garlic, Jiang Mo, 1 pepper, soy sauce, soy sauce, sugar, oil consumption and sesame oil.

Production process: 1, clean the eggs first, add water to the pot, cook the eggs in cold water, and cook for 5 minutes after the water is boiled.

2. Take it out after cooking, have a cold water, and then shell the eggs.

3. Dip the knife in water so that the yolk will not stick to the knife. Cut an egg into 4 petals.

4. After cutting, put the plate in a lotus shape, then cut the ginger, garlic and onion into foam and chop the red pepper.

5. Mix the chopped garlic, Jiang Mo and Chili with soy sauce, soy sauce, sugar, oil consumption and sesame oil to make a mixed juice.

6, pour the adjusted juice, sprinkle with chopped green onion, burn some hot oil in the pot and pour it on. A plate of delicious and beautiful cold lotus eggs is ready.

Cold-mixed three silk noodles

Cold-mixed three-shredded carrots, shredded cucumbers, Flammulina velutipes and three ingredients are mixed together, which is absolutely appetizing and refreshing.

Ingredients: cucumber 1 carrot, half a handful of Flammulina velutipes, millet pepper, 2 coriander, 2g garlic, 5g balsamic vinegar, appropriate amount of soy sauce 10ml sugar, 5g sesame oil, 3ml chilli oil, appropriate amount of salt and sesame oil.

Production process:

Clean cucumber, carrot and Flammulina velutipes, prepare coriander, red pepper, garlic, add appropriate amount of water to boil, blanch Flammulina velutipes for 3 minutes, shred cucumber and carrot into a pot, crush garlic with a garlic press, put the blanched Flammulina velutipes into a pot, drain the water and chop the coriander and red pepper, put into a pot, add sugar and fragrant.

Cold lotus root slices

Cold lotus root slices, crisp and refreshing, hot and sour, appetizing,

Ingredients: 2 lotus roots, Chili noodles, Chili segments, white sesame seeds, 1 spoon Laoganma, a few drops of sesame oil, a little white vinegar, 1 spoon of white sugar, appropriate amount of salt and chopped green onion.

Production process:

1, 2 lotus roots are cleaned, peeled and then sliced.

2. Add water to the pot and bring it to a boil. After the water boils, pour the sliced lotus root into the pot and blanch it. After boiling again, remove the lotus root. It is not advisable to blanch the lotus root for too long to affect the taste. The lotus root slices taken out of the pot are cooled by cold water, and then the water is drained.

3. Put pepper noodles, pepper segments and white sesame seeds in the bowl, pour oil into the pot, burn until it smokes, and then pour hot oil on the pepper, which instantly gives off a good smell.

4. Then add a spoonful of Laoganma to the Chili oil, drop a few drops of sesame oil, a little white vinegar, a spoonful of sugar, and a proper amount of salt, and mix well for later use.

5. Pour the lotus root slices with good moisture control into a clean basin, pour the prepared juice, add some chopped green onion and stir well. This appetizing cold lotus root slice is ready.

Shredded Cucumber with Sauce

Hotel version of cold cucumber, crisp and refreshing, beautiful and delicious,

Ingredients: cucumber 1 root, dried bean curd 1 block, minced garlic, millet pepper, green pepper, soy sauce 1 spoon, half a spoonful of balsamic vinegar, a little sesame oil, a little pepper oil, a proper amount of salt, and 2 spoons of Chili oil.

Production process:

One cucumber, head and tail removed, cleaned and peeled. Then evenly slice the cucumber. Put on disposable gloves and roll up the cucumber slices from one end. Put it on the plate. Slice the dried tofu and place it around the cucumber. Garlic is chopped and minced, and millet pepper and green pepper are cut into small circles. Put them all on the plate.

Pour oil into the pot, heat it to 50%, pour it on the pepper and fry it. Then add a spoonful of soy sauce, half a spoonful of balsamic vinegar, a little sesame oil, a little pepper oil, and 2 tablespoons of salt (according to your own taste) and stir well. Finally, pour the juice. This hotel version of cold cucumber is ready.

Cold bean curd skin

Cold bean curd skin is particularly enjoyable to eat and tastes better than meat.

Ingredients: 2 pieces of bean curd skin, onion, ginger, onion, coriander, Chili noodles, sesame, 1 tsp sugar.

Production process:

Prepare 2 pieces of tofu skin first, clean them, then roll them up and shred them. After cutting, pour it into the pot and add water to cook it a little. Take it out after cooking, wash it, and drain it for later use. Then clean the coriander and cut it into sections, cut the onion into sections, slice the ginger and onion, pour oil into the pot, heat it to 50%, and turn to low heat.

Just fry these ingredients that have just been cut. It needs to be fried for about 10 minutes. When these ingredients are fried until they are yellow, they are taken out. This is to add flavor to the oil. Then when the oil temperature is cooled to 70% heat, pour it into the pepper noodles and sesame seeds several times, stir while pouring, and after stirring, add a proper amount of salt to the pepper noodles.

A spoonful of sugar, stir well. Stir well and pour directly into the cooked tofu skin. Then stir well, and this delicious cold bean curd skin is ready.