Because there are chefs and some side dishes in the back kitchen, we need to be apprentices in the process of learning side dishes, so we must study hard. Generally, you can draw pictures with side dishes from six months to 12 months, so you must study hard.
Of course, we also need to work harder, be more diligent and respect our master, so that we can learn all the essentials as soon as possible. It also laid the groundwork for how to show yourself in the future. We can strive for perfection and make shine on you better than Blue.
Skills and methods of side dishes
First, the collocation of quantity.
Highlight the main components
When preparing dishes with a variety of main and auxiliary materials, the main ingredients should be dominant in quantity.
For example, seasonal dishes such as fried shredded pork with garlic sprouts and fried shredded pork with leeks mainly eat the umami flavor of garlic sprouts and leeks, so garlic sprouts and leeks should be given priority to when preparing. If it is out of season, this dish should be mainly shredded pork.
Divide equally, no owner.
When the dishes are divided into auxiliary raw materials, all kinds of raw materials should be basically the same in quantity and set off each other. For example, three kinds of stir-fried dishes, fried crispy dishes and stewed assorted dishes. , belong to this category.
Second, the collocation of quality.
Homogeneous matching
That is, the main and auxiliary materials of dishes should be soft (such as fresh mushroom tofu), crisp (such as fried double crisp), tough (such as shredded kelp and shredded beef) and tender (such as sliced hibiscus chicken). Let the dishes be cooked and eaten consistently; In other words, it meets the requirements of cooking and has its own characteristics.
Meat and vegetable collocation
Animal raw materials are matched with plant raw materials, such as shredded celery, fried fish with tofu, fried tenderloin with appropriate amount of melon slices and magnolia slices. This combination of meat and vegetables is a traditional way of diet in China, which has scientific reasons from the perspectives of nutrition and food science.
More expensive and cheaper
It refers to high-end food. Use more expensive ones, less cheap ones, such as white roasted Hericium erinaceus, three-shredded shark's fin and so on. , to maintain the high-grade quality of dishes.
Third, the collocation of tastes.
Tone matching
Use the light flavor of the ingredients to set off the rich flavor of the main ingredients, such as three circles of roast duck (three circles are carrots, green bamboo shoots and potatoes).
Slight match
This kind of food wins by lightness, such as: burning double winters (winter mushrooms, winter bamboo shoots), burning tofu with fresh mushrooms and so on.
Match different perfumes.
The main ingredients and auxiliary materials have different special flavors, which make the mellow flavor of fish and meat blend with the strange flavor of some vegetables, and have different flavors, such as fried shredded fish with celery yellow, fried fillet with radish, fried pork slices with green garlic and so on.