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when preparing dishes with multiple main and auxiliary ingredients, 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 delicate flavor of garlic sprouts and leeks, so garlic sprouts and leeks should be dominant in preparation; If the season has passed, this dish should be based on shredded pork.

share equally

When preparing dishes with no main ingredients and auxiliary ingredients, all kinds of ingredients should be basically equal in quantity and set off each other. For example, "three kinds of stir-fry", "double crisp" and "assorted stew" belong to this category.

Homogeneous matching

That is, the main and auxiliary materials of dishes should be soft matching (such as "fresh mushroom tofu"), crisp matching (such as "oil-fried and double-crisp"), tough matching (such as "shredded kelp and beef"), tender matching (such as "hibiscus chicken slices") and so on. This collocation can make the dishes cooked and eaten consistently. In other words, it meets the requirements of cooking and has its own characteristics.

Vegetarian ingredients are matched with

Animal raw materials are matched with plant raw materials, such as shredded celery, fried fish with tofu, and filet mignon with appropriate melon slices and magnolia slices. This combination of meat and vegetables is a traditional practice of Chinese food, and it has its scientific truth in terms of nutrition and food science.

more expensive and less cheap

refers to high-grade dishes. Use more expensive things and less cheap things, such as "white grilled Hericium erinaceus" and "three-silk shark's fin", which can keep the high-grade dishes.

matching shades

The light flavor of ingredients sets off the strong flavor of main ingredients, for example, grilled duck with three circles (three circles are carrots, green bamboo shoots and potatoes).

Light matching

This kind of food wins with lightness, for example, "Roasted with Winter Mushrooms and Winter Bamboo Shoots" and "Roasted with Tofu with Fresh Mushrooms".

Different flavors match

The main ingredients and auxiliary materials have different special flavors, so that the mellow fragrance of fish and meat blends with the strange fragrance of some vegetables, and they have different flavors, such as "Fried shredded fish with celery yellow", "Fried tenderloin with turnip" and "Fried pork slices with green garlic".

Just use it alone

Some cooking materials should not use miscellaneous materials. Those with too strong flavor should only use it alone, but not with it, such as eel, turtle, crab and shad. In addition, such as: Beijing roast duck, Guangzhou roast suckling pig, etc., are all examples of dishes that are used alone.

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

Shun-color dishes

The main materials and auxiliary materials that make up the dishes are basically the same in color, and most of them are white, and the seasonings used are also salt, monosodium glutamate, light-colored cooking wine and white soy sauce. This kind of dishes that keep the original color of raw materials are tender and white, giving people a refreshing feeling, which is also beneficial to the mouth. Shark's fin, fish bones, fish belly, etc. are all suitable for dishes with color.

Different-color dishes

This kind of dishes with different colors of main ingredients and auxiliary materials are very common. In order to highlight the main ingredients and make the color of the dishes distinct, the color difference between the main ingredients and the ingredients should be obvious. For example: stir-fry green bamboo shoots and black fungus with red meat slices; Cooked with green peas and jade shrimp, the color effect is pleasing to the eye.

The "shape" mentioned here refers to the shape of the main and auxiliary materials of the dishes after knife processing, and there are two matching methods:

Matching with the same shape

The shape and size of the main and auxiliary materials are consistent, such as "stir-fried diced beef with potatoes" and "stir-fried cucumber slices with meat", which are diced and diced respectively. This can make the dishes look neat and beautiful.

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The main and auxiliary raw materials have different shapes and sizes, such as "Litchi Squid Roll". The main raw material squid is in a simple coir shape, while the auxiliary litchi is round or semicircular. This kind of dishes has a unique uneven level beauty in form.

have you learned the above methods? Why?