The appetizing varieties are gradually enriched.
It is generally believed that pre-meal snacks are just some common side dishes prepared in advance, and guests can quickly serve them to kill boring time after ordering. It turns out that the snacks before meals are really the same. Not only are there a few simple varieties such as halogen products and roasted meat, but they are also completely careless about color, shape and taste. Guests are also familiar with this situation. The so-called pre-dinner snacks are mostly just a kind of "decoration" used to fill an empty table before serving, and few people try it.
The reporter learned in an interview with Guangzhou Restaurant that in recent years, with the gradual improvement of living standards, more and more people began to pay more attention to the quality of life and all-round comfort. Therefore, restaurants and restaurants have begun to consider more customers, from the color and shape of dishes to the collocation of meat and vegetables and the balance of nutrition. In this case, as the first course to entertain customers and the first impression of customers when they come into contact with restaurants, pre-dinner snacks have gradually entered everyone's field of vision and been loved by people.
The taste and shape are getting better and better.
In the past, pre-dinner snacks were basically made of meat, and the types were often limited to halogen products. Now basically any raw material can be used, frozen, fried, steamed and marinated, as long as the shape and taste can be maintained for a period of time, it can be used as a pre-meal snack. Traditional patting cucumbers, boiled peanuts and radish strips are very common, and new varieties similar to stir-frying have begun to join the ranks of snacks.
Guangzhou restaurant experts said that "exquisiteness" is the biggest feature of pre-meal snacks. The shape should be unique, the taste should be unique, and even the utensils and carvings should be exquisite, but the weight must not be too much. If you eat too much, you may be tired. In addition, customers have to rely on this "teaser" to adjust their tastes, stimulate their appetite, and then start a sumptuous meal. Of course you can't eat it all at once.
The choice of old schools
Tradition is also delicious.
Pat cucumber
Ingredients: cucumber, garlic, Chili sauce, soy sauce, vinegar.
Wash cucumber without peeling. Pat the cucumber with the back of the knife, remember not to pat too much, and then sprinkle salt. After about 15 minutes, pour out the water and rinse with ice water. Add garlic and mix well, then add 2 tablespoons soy sauce, 1 tablespoon vinegar and 1 tablespoon sugar, and add a little Chili sauce or sesame oil and mix well.
This dish should be the most popular snack in summer. The ingredients are simple, but they taste extremely crisp.
Sweet-scented osmanthus fried
Ingredients: naked eye, salted egg yolk, cold meat.
Practice: lift the slices with naked eyes, press the salted egg yolk into thin slices, marinate the meat slices, dry them, roll the meat slices, salted egg yolk and frozen meat into a cylindrical shape, stabilize them with aquatic plants, and put them in the furnace for 30 minutes.
The thickness of the sliced meat is just right, and the collocation of sliced meat and egg yolk is bright in color and sweet and soft in taste.
Radish strips
Ingredients: radish, sugar, soy sauce.
Practice: Wash the radish, cut it into strips, sprinkle with salt and marinate it evenly for 2 hours, then pour out the marinated water and rinse it with running water. Then add salt, repeat 2 ~ 3 times, remove the salt, make the radish strips taste neither spicy nor salty, drain the water, and shred the red pepper. Pour vinegar into a clean oil-free pot, add sugar and salt, cook with minimal fire, and keep stirring until all the sugar and salt are dissolved. Turn off the fire and let the vinegar cool. Add shredded red pepper and radish strips and stir well.
At first glance, it looks like dried tofu, but it tastes crisp and sweet. It is almost an enduring pre-meal snack and can arouse appetite.
Choice of a new school
Innovation emphasizes health.
In recent years, with the proliferation of Korean restaurants in Guangzhou, many Korean pre-dinner snacks have also entered the so-called "all-inclusive" Cantonese restaurant.
pickled vegetables
Practice: soak Chinese cabbage in salt water for 3 hours, then wash off the salt water smell with clear water, and generally put it under the tap for 2 hours to dilute the taste. Crush pepper, carrot, leek and garlic, add seafood soup and mix well, then smear it on Chinese cabbage layer by layer, and ferment for 2 days before eating. Can be stored at 5 degrees Celsius 1 week.
Pickles produce acid lactic acid bacteria by fermentation, which makes pickles more delicious. In addition, kimchi can effectively prevent obesity, hypertension and diabetes.
black soya bean
Practice: soak black beans in hot water for half an hour, put them in a wok and fry them dry, then pour in honey, soy sauce and sugar and mix well.
This spot is simple to operate, sweet but not greasy, and black beans and honey also have the effect of beauty beauty.
walleye pollack
Practice: fry garlic in oil first, then add vinegar, Chili powder, salt, monosodium glutamate and barbecue sauce, mix well with dried fish soaked in hot water, and finally add Chili oil.
This snack is brightly colored, the dried fish is chewy and has a sweet aftertaste.