Highlight the main ingredients When preparing dishes with a variety of main and auxiliary materials, the main ingredients should be dominant in quantity.

When cooking dishes without equal main and auxiliary raw materials, the quantity of various raw materials should be basically equal and set off each other.

2. Qualitative collocation

Homogeneous collocation means that the main and auxiliary materials of dishes should be soft, crisp, tough and tender.

It is a traditional practice of China's diet to mix animal raw materials with plant raw materials, which has scientific reasons from both nutrition and food science.

More expensive and cheaper refers to high-end dishes. Using more expensive things and less cheap things can keep the food high-grade.

Step 3 Match tastes

The combination of light and shade sets off the strong flavor of the main ingredients with the light flavor of the ingredients, and the light collocation of this kind of dishes wins with the light flavor. The main materials and auxiliary materials with different smells have different special flavors, which makes the mellow fragrance of fish and meat blend with the strange fragrance of some vegetables and make them feel different. Simply using some cooking ingredients alone is not suitable for using miscellaneous materials. Too strong a taste can only be used alone, not with it.

4. Color matching

The color matching of the main and auxiliary materials of the dishes requires coordination, beauty, generosity and layering. The general principle of color matching is that ingredients set off the main ingredients. The specific color matching methods are:

The colors of the main ingredients and auxiliary materials of color matching dishes are basically the same. This kind is mostly white, and the seasonings used are also salt, monosodium glutamate, light cooking wine and white soy sauce. This dish, which keeps the original color of raw materials, is tender and white, giving people a refreshing feeling and good for the oral cavity. Shark fin, fish bone, fish belly, etc. Are suitable for matching with colorful dishes.

Miscellaneous dishes with different colors of main ingredients and auxiliary materials are very common. In order to highlight the main ingredients and make the dishes clear in color, the color difference between the main ingredients and ingredients should be obvious, such as: stir-frying with green bamboo shoots, black fungus and red meat slices; Cooked with green peas and emerald shrimp, the color effect is pleasing to the eye.

5. Shape matching

The "shape" mentioned here refers to the shape of the main and auxiliary raw materials of the dish after knife processing, and there are two collocation methods. The main and auxiliary materials with the same shape have the same shape and size, which can make the dishes look neat and beautiful. The main and auxiliary raw materials of special-shaped dishes have different shapes and sizes, so this kind of dishes has a unique uneven hierarchical beauty in form.

Extended data

According to the variety of dishes and their respective quality requirements, two or more main ingredients and auxiliary materials processed by knife workers are properly matched to make them a complete dish raw material (or a table). Whether the side dishes are suitable is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the whole table is coordinated. It can be said that it is very important knowledge at the dinner table.

Refer to Baidu Encyclopedia-Dishes