Wedding menu selection
1, the banquet menu can't be regarded as a simple patchwork of dishes. According to the traditional saying, we must pay attention to the collocation of dishes and the rhythm of eating. Therefore, the configuration of all kinds of dishes at the banquet should not only be coordinated, but also each dish should be considered as a whole, from the perspective of quantity, quality, color, shape and taste.
2. Banquet dishes are generally divided into the following categories: cold dishes, hot dishes, big dishes, desserts, soups, fruits, etc. The pilot points are as follows:
3, cold dishes, there are single dish, double spell, triple spell, platter, pictographic platter and other forms, should be based on the grade and scale of the banquet, choose different forms. Generally, the ratio of meat and vegetables in cold dishes is1:1. The preparation method is not repeated, the taste is diverse, the knife surface is exquisite, and the quality is fine and beautiful, so as to attract appetite and gradually enjoy delicious food.
4, cooking, generally 2 ~ 4 courses, serving between cold dishes and big dishes, playing a connecting role. The best way to stir-fry is bright and delicious, fresh and delicious.
Chinese food, also called "main course" or "main course", is the key dish of the whole banquet, mostly 4 to 6 courses. These dishes are often cooked with delicacies and famous dishes and fruits, which surpass other dishes in the banquet in quality and quantity and play a leading role in the whole banquet.
Folk banquets also have certain attention, all of which are rooted in the banquet taste of the upper class. Although the dishes are relatively different, there are not so many exquisite dishes, but there are not many elements in the banquet. Sha wrote in the article "State Banquet in the 1980s":
The fish in rural banquets are generally carp, which is a traditional stress and people care about it. I remember once a family had a wedding with catfish, and as a result, they could hear other people's comments for several days.
Carp is the first dish at the banquet, followed by meat-braised pork, stewed meat or stewed chicken and mushrooms, followed by vegetarian dishes, such as vegetable stir-fry and cabbage fungus, stewed tofu, dried tofu and cold salad.
6, beets and snacks, generally 2 to 4. The function of beet is to regulate taste, sober up and relieve boredom; Dim sum is an essential food at a banquet, and it needs to be delicious.
7, soup, according to the needs of the banquet, or clear as water, fresh and attractive; Or thick as milk, mellow and delicious.