One. Dutch people mainly make all kinds of sauces, decorate dishes and help chefs. Two. Simply put, it is a vegetable cutter! But cooking side dishes is not easy! After study, practice and practical operation! 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 or not is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the dishes can be coordinated.

1. Quantity collocation

Highlight the main ingredients 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 "Stir-fried shredded garlic sprouts" and "Stir-fried shredded garlic sprouts" mainly eat the delicate flavor of garlic sprouts and leeks, so garlic sprouts and leeks should be the main ingredients in preparation. If it is out of season, this dish should be mainly shredded pork.

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. For example, "three kinds of cooking", "double crisp" and "assorted stew" belong to this category.

2. Qualitative collocation

Homogeneous collocation means that the main and auxiliary materials of dishes should be soft (such as "fresh mushroom tofu"), crisp (such as "fried and crispy"), tough (such as "shredded kelp and beef") and tender (such as "hibiscus chicken slices"). Let the dishes be cooked and eaten consistently; In other words, it meets the requirements of cooking and has its own characteristics.

Vegetarian food is a mixture of animal raw materials and plant raw materials, such as shredded celery, grilled fish with tofu and tenderloin with appropriate slices of melon and magnolia. 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 refers to high-end dishes. Use more expensive ones and less cheap ones, such as "white roasted Hericium erinaceus" and "three-silk shark's fin", which can keep the high-grade dishes.

Step 3 Match tastes

Shade collocation, with the light flavor of ingredients to set off the richness of the main ingredients, such as: three circles of roast duck (three circles are carrots, green bamboo shoots and potatoes).

Light with this kind of dishes to win, such as "burning double winter (mushroom bamboo shoots)" and "burning tofu with fresh mushrooms"

The main ingredients and auxiliary materials with different flavors have different special flavors, which make the mellow flavor of fish and meat blend with the strange fragrance of some vegetables and have different flavors, such as "Fried shredded fish with celery yellow", "Fried fillet with radish" and "Fried sliced meat with green garlic".

Some cooking ingredients are not suitable for miscellaneous materials, and those with strong flavor can only be used alone and cannot be matched, such as eel, turtle, crab and shad. In addition, such as: Beijing roast duck, Guangzhou roast suckling pig and so on. , are examples of dishes used alone.

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, such as "Fried Diced Meat", "Roasted Beef with Potato" and "Fried Sliced Cucumber", which are diced meat, block diced meat and sliced meat respectively. This will make the dishes look neat and beautiful.

The main and auxiliary raw materials with special shapes have different shapes and sizes. For example, the main ingredient squid of "Litchi Squid Roll" is a simple coconut shell shape, while the ingredient litchi is round or semicircular. This kind of food has a unique uneven beauty in form. Three. Red case mainly refers to the cooking categories of meat dishes, including braised pork, crispy meat, candied meat, rotten meat, ribs and so on ... "White case" means making pasta, rolling noodles, pancakes and snacks, which is the business of the owner of "White case" and must be strictly separated from the chicken, duck and fish on "Red case".