1. The taste is stable

2. Always sit at the table with the first dish, playing a leading role.

3. Cold dishes are unique in flavor, so they can also be seated independently.

4. It can be produced in large quantities, which is convenient for stocking in advance.

5. Easy to carry and eat.

6. Exhibits that can be used as windows play an advertising role.

Third, the general cold dish preparation method

There are roughly ten kinds of cold dishes. In the primary stage, we focus on three kinds: stir-frying, boiling and steaming.

1. Mixed class

1)

Mixing is the practice of cutting raw materials or cooled cooked materials into small shapes such as diced, silk, strips and chips, adding various condiments, and then mixing evenly. The mixed dishes are fresh and crisp. There are many ways to mix dishes, which can be generally divided into raw mixing, cooked mixing and raw-cooked mixing.

A. raw mix

The main ingredients of raw mix are mostly vegetables and raw materials. After washing, F-sterilizing (some of them are fried with salt) and cutting, add seasonings directly and mix well. Such as mixed with red forest, cucumber and jellyfish skin.

B. cooked and mixed

Cooked mixing means that the raw materials are boiled and boiled, dried and cooled, and then all kinds of condiments are added after the knife is changed, and mixed evenly. Such as stir-fried shredded belly, three fresh meats, waist slices, etc.

C. Mix raw and cooked

Raw and cooked mixing is to cut raw and cooked raw materials into various shapes, and then put them in a plate according to the nature and color of the raw materials. When eating, pour seasoning and mix well. Such as garlic and white meat.

(2) Xuan

Her method is to cut the raw materials into shreds, slices, blocks, strips, etc., scald them slightly with boiling water, or slip them with oil, then filter out water or oil, add seasonings with pepper oil as the main flavor, and finally mix them. Baked dishes have the characteristics of fresh and mellow taste.

Xuan is generally divided into two types: long and sliding cabin.

(1) Xuan Xuan

Dewatering is to fry the main ingredients in boiling water, then drain the water, cool them in cold water, then drain them, add seasoning and sprinkle with pepper oil. The lost dishes are mainly brittle raw materials, such as baked lentils and robbed kidney flowers.

② Slipping

Slipping means that the raw materials must be starched, put into an oil pan, and then take out the oil control, then rinse off the oil with hot water, and add seasonings to mix, such as frying chicken slices and delivering winter bamboo shoots.

(3) the quality requirements of mixing and grabbing dishes

1 crisp and refreshing.

This is the first requirement and an important key for mixing and frying dishes. If the prepared mixed dishes are rotten and greasy, they will lose their flavor characteristics first. In order to ensure crisp, tender and refreshing, we must take it seriously in material selection and processing. Fresh and crisp raw materials must be selected for raw mix 9, which is the prerequisite to ensure raw mix. For clinker mixing, no matter what kind of heating treatment, it is necessary to ensure crispness and tenderness. In 9 cases, women use water for boiling, and they can only cook after boiling, and quickly turn it over a few times on or off the fire to make it evenly heated. As soon as it turns green, it will lose its flavor, and immediately take it out and soak it in cold boiled water. Only in this way can the texture be crisp and tender after boiling. Bright color, refreshing and delicious. If it is blown too much, it will fail.