Basic knife method: Here we mainly talk about the shape of side dishes. Cucumber can be cut into diamond-shaped pieces or split into strips, or it can be more delicious with a knife. Cold shredded potatoes are best shredded with an eraser; Auricularia, tremella and cabbage are best torn by hand; Cut the beans into sections; Celery is split and cut into hob segments, and the key point of cold dishes is to master the same shape. In addition, some cold dishes should be carved, which is an art form, and we have omitted it here.

Color matching: the shape of cold dishes should be consistent, and its color matching is also very important. The greater the color contrast, the greater the attraction to diners. For example, shredded potatoes with shredded carrots (green with red), celery with peanuts (powder with green), Chinese cabbage with black fungus (white with black), cucumber strips with red pepper, and cold-mixed three shreds (tofu skin, shredded cucumber and shredded onion) and so on.

Seasoning: cold dishes can be seasoned according to ingredients, such as spicy shredded potatoes; Sweet and sour hearts, spicy cucumber strips, and so on. Choose whatever flavor you think of. It's different. Commonly used condiments for cold dishes are: soy sauce, vinegar, sugar, salt, sesame juice, Chili oil, pepper oil, sesame oil, minced garlic, chives and so on. If you have meat cold dishes, you need to prepare cumin powder, pepper powder, Chili powder, shabu-shabu dipping sauce and so on.

Please remember that it is best to use less black soy sauce for cold dishes. Originally, there were colors, flavors and fragrances, perhaps because a spoonful of soy sauce affected the quality of a dish.

Aroma: Cold dishes taste light. If you want to bring out the fragrant smell, you should take the method of splashing oil. First, season the blanched semi-finished vegetables and put them on a plate. Then pile the minced garlic and shallots in the middle of the cold dish. Then boil the Chili oil with a frying spoon and pour it over the minced garlic while it is hot. You will feel the smell of the room and your taste buds will be wide open.

Aige 32cm vacuum wok non-stick wok oil smoke-free wok iron pan

Induction cooker universal pot

Kitchen pot

Decoration: also known as setting the plate, the prepared cold dishes need to be decorated before serving, making the finishing point, and doing well can get twice the result with half the effort. Generally, put some parsley segments, shallots or red peppers in the center of the dish. If conditions permit, it can be decorated with small fruits, such as cherries, medlar, blueberries, raisins, French incense, orchids and so on. Some desserts and cold dishes need to be poured into the plate. This is very simple. Buy colored drinks in the supermarket, heat them with a frying spoon, thicken them with starch water, and pour them directly on the dishes. All right.