What is gazpacho? Gazpacho, commonly known in the food industry as cold meat or cold dishes. It is a unique style, put together a technical dish, eaten when the number are eating cold, called gazpacho. [edit]What are the characteristics and requirements of cold dishes? Cold dishes cut with most of the main raw materials are cooked materials, so this has a distinct difference with the hot dishes cooking methods, its main features are: fine selection of materials, taste dry incense, crisp, crisp and not greasy, color and lustre, shape neat and beautiful, harmonious and pleasing to the eye. (1) In the cooking method of cold dishes in addition to must achieve dry incense, crispy, tender, crisp and other requirements, but also required to do, taste through the muscle, taste has a residual fragrance. (2) According to the requirements of different varieties of gazpacho to achieve crispy tender fragrance or to achieve a crisp soup without greasy. (3) Knife work is the main process to decide the form of gazpacho. In the operation must be careful and fine, to achieve neat and beautiful, equal size, thickness uniformity, so that the shape of the cold dishes after the knife to meet the requirements of the quality of the dishes. (4) In the plating requirements, vegetables and vegetables, auxiliary materials and main ingredients, seasonings and main ingredients, dishes and containers between the color of the harmony. Styling to art generous, so that after plating gazpacho presented outstanding shape, colorful, vivid and realistic sense of aesthetics. (5) pay attention to nutrition, pay attention to health, cold dishes not only to do color, aroma, taste, shape are beautiful, but also pay more attention to a variety of dishes between the nutrients and their meat and vegetable dishes, so that the dishes made in line with the requirements of nutritional hygiene, enhance human health. (6) in the cold dishes arranged plate, pay attention to saving raw materials, under the premise of quality assurance, try to reduce unnecessary loss, so that the raw materials to make the best use of the material. [Edit] What are the steps and methods for plating gazpacho? Cold dish plating, can be divided into 3 steps, 6 methods: (1) plating of the 3 steps: whether "single plate", "double platter", "assorted platter", must be based on the original shape of the raw materials, as well as after the knife work The original form of the raw materials, as well as after the knife processing of blocks, slices, strips, silk and other different shapes used appropriately. Plating generally go through the bottom, around the edge, mounted surface of three steps. The first step of the bottom of the pad, that is, when the plate first some broken material and not neat blocks, sections of ingredients in the bottom of the plate, the second step around the edge, also known as the "fan", that is, with a more neatly cooked material around the bottom of the pad of the broken material cover; the third step of the surface, the best quality, cut the most neatly arranged, the most evenly arranged, beautiful clinker rows in the disk surface. (2) 6 methods of loading plate: 1. row: the cooked material will be flat rows in rows in the plate, row of raw materials mostly with thicker square or waist round, oval. Row, there can be a variety of different rows, such as "ham", stacked rows into a serrated, layer by layer rows of iterative, can be discharged in a variety of colors. 2. heap: that is, the clinker stacked in the dish, generally used for single plate. Pile can also be color-coordinated into a pattern, some can also be piled into a very nice pagoda shape. 3. stack: is the processed cooked, a piece of neatly stacked up, generally stacked into a trapezoidal shape. 4. around: the cut cooked, arranged in a ring shape, layers around. With the method of surrounding, can be made into a lot of patterns. Some of the main ingredients in the row around the main ingredients surrounded by a layer of auxiliary materials to set off the main ingredients, called the edge. Some will be the main material around the flowers, the middle of another auxiliary materials embellished into the heart of the flowers, called rows around. 5. Pendulum: is the use of a variety of knives, the use of different shapes and colors of the cooked material, loaded into a variety of objects or patterns, etc., this method requires skilled technology, in order to pose a lively, vivid and realistic image of the shape to. 6. Overlay: the cooked material is the first arrangement of the bowl or the knife on the surface, and then turned into a plate or dish on the surface. [Editorial] What should I pay attention to when I put together a cold dish? Pieces of cold dishes should pay attention to six points: 1. a variety of colors to match the appropriate, similar colors to be spaced out; 2. a variety of different textures of raw materials to cooperate with each other, soft and hard with the raw materials can be shaped to be neatly placed on the surface, broken small raw materials can be padded; 3. to pay attention to the diversity of a table in the table in the cold dish can not be the same, to be a variety of different; 4. pay attention to the taste of the collocation, a cold dish should try to A variety of flavors; 5. To pay attention to the changes of the season, the summer should be light and refreshing, winter can be thick flavor alcohol; 6. To pay attention to the choice of serving ware, so that the raw materials and ware coordinated." [edit] What are the requirements for plated cold dishes? 1. pay attention to the color and contrast. 2. "hard" and "soft" noodles should be well combined. 3. the pattern and form of the arrangement should be rich in variation. 4. to choose the serving vessel well. 5. to prevent the different flavors of the ingredients with soup from "stringing" each other. 6. to pay attention to the selection of the serving vessel so that the ingredients and the vessel are harmonious. 7. to prevent the different flavors of the ingredients from "stringing" each other. 8. to prevent the different flavors of the ingredients with soup from "stringing" each other. "string of flavors". In addition, the arrangement of cold dishes should also pay special attention to hygiene. [Edit Paragraph] How many kinds of cold dishes can be divided into the form of plating? There are many ways to put together a cold dish. From the form of a single plate, double platter, three platter, four platter, assorted platter, color platter and so on 6 kinds. Among the forms of color platters are arranged, stacked. Ring around the type. Yard pendulum type, etc. [edit]How many types of cooking methods are there for gazpacho? There are 13 types of cooking methods for cold dishes, namely, mixing, brining, choking, crisping, sauce, pickling, waxing, deep-frying brine dipping, simmering five spices, freezing, white boiled,糟, and rolling. [edit]What is mixed? What are the common seasonings used in mixed dishes? Mixed, the main ingredients are used raw or cold cooked ingredients, cut into shreds, slices, dices, minced and other shapes, and then with a variety of seasonings like all that is called mixed. The main condiments commonly used in mixed dishes are soy sauce, vinegar, sesame oil, chili oil, garlic, mustard, sugar, monosodium glutamate, refined salt. [edit this paragraph] Cold dishes of 31 kinds of sauce preparation method 1. salt flavor juice with refined salt, monosodium glutamate, sesame oil plus the right amount of fresh soup and become, for the white into the fresh taste. Suitable for mixing chicken, shrimp, vegetables, beans, such as salt chicken breast, salt shrimp, salt beans, salt lettuce. 2. Soy sauce sauce to soy sauce, monosodium glutamate, sesame oil, fresh soup and made of, such as red and black savory flavor. Used for mixing or dipping meat main ingredients, such as: soy sauce chicken, soy sauce meat. 3. shrimp oil sauce ingredients are shrimp seeds, salt, monosodium glutamate, sesame oil, wine, fresh soup. Method is to first fry shrimp seeds with sesame oil and then add seasonings to the boil, for the white salty flavor. Used to mix meat and vegetarian dishes can be, such as: shrimp oil asparagus, shrimp oil chicken. 4. crab oil sauce ingredients for cooked crab roe, salt, monosodium glutamate, ginger, wine, fresh soup. Crab roe first fried in vegetable oil after adding seasonings to boil, for the orange-red salty flavor. Used to mix meat, such as: crab oil fish fillets, crab oil chicken breast, crab oil duck breast. 5. oyster sauce ingredients for oyster sauce, salt, sesame oil, plus fresh soup boiling, coffee-colored savory flavor. Used to mix meat, such as: oyster sauce chicken, oyster sauce sliced meat. 6. leek flavor meter ingredients for pickled leek flowers, monosodium glutamate, sesame oil, refined salt, fresh soup, pickled leek flowers with a knife into a velvet, and then add seasonings and fresh soup, for the green savory flavor. Mixed with meat and vegetarian dishes are suitable, such as: leek flavor loin, leek flavored chicken, leek mouth strips. 7. hemp leaf juice ingredients for sesame paste, salt, monosodium glutamate, sesame oil, garlic. Sesame sauce with sesame oil diluted, add salt, monosodium glutamate and mix well, for ochre-colored salty spices. Mixed with meat and vegetarian ingredients can be, such as: sesame sauce with beans, sesame juice cucumber, sesame juice sea cucumber. 8. pepper and hemp juice ingredients for raw peppercorns, raw onions, salt, sesame oil, monosodium glutamate, fresh broth, peppercorns, raw onions and made into a fine velvet, plus seasoning and mixing evenly, green or salty flavor. Mixed with meat food, such as: pepper chicken pieces, pheasant pieces, tenderloin pieces. Avoid using cooked peppercorns. 9. scallion oil ingredients for the raw oil, minced scallions, salt, monosodium glutamate. Minced green onions into the oil and then fried, that is, into the onion oil, and then mixed with the seasonings, for the white savory flavor. Used to mix food poultry, vegetables, meat raw materials, such as: green onion oil chicken, green onion oil radish and so on. 10. bad oil ingredients for bad juice, salt, monosodium glutamate, mix well for the coffee-colored salty flavor. Used to mix food poultry, meat, aquatic materials, such as: bad oil wind claw, bad oil fish, bad oil shrimp. 11. wine flavor juice ingredients for good white wine, salt, monosodium glutamate, sesame oil, fresh soup. After mixing the seasonings into the white wine, white savory flavor, you can also add soy sauce into the red. Used to mix aquatic products, poultry is more appropriate, such as: drunken shrimp, drunken chicken breast, to raw shrimp the most flavorful. 12. mustard paste ingredients for mustard powder, vinegar, monosodium glutamate, sesame oil, sugar. Method with mustard powder plus vinegar, sugar, water and become a paste, let stand for half an hour and then add seasoning and mixing, for the yellowish salty flavor. Used to mix food meat and vegetarian are suitable, such as: mustard belly. Mustard chicken skin moss vegetables. 13. curry juice ingredients for curry powder, onion, ginger, garlic, chili, salt, monosodium glutamate, oil. Curry powder with water into a paste, fried in oil into curry paste, add soup into juice, for the yellow salty flavor. Poultry, meat, aquatic products are suitable, such as: curry chicken, curry fish sticks. 14. ginger juice ingredients for ginger, salt, monosodium glutamate, oil. Ginger squeeze juice, and seasoning and mixing, for the white into the flavor. Best mixed with poultry, such as: ginger chicken, ginger chicken breast. 15. garlic sauce with raw garlic cloves, salt, monosodium glutamate, sesame oil, fresh soup. Garlic cloves mashed into mud, add seasonings, fresh soup and mix, for white. Mixed with meat and vegetables are suitable, such as: garlic paste white meat. Garlic bean curd and so on. 16. five-spice sauce ingredients for the five spices, salt, fresh broth, wine. Method of operation for the fresh soup with salt, five spices, Shaoxing wine, the raw materials into the soup, cooked and then fished out cold. Most suitable for cooking poultry offal, such as: salt water duck liver. 17. tea smoked flavor ingredients for the refined salt, monosodium glutamate, sesame oil, tea, sugar, wood chips and so on. Method for the first raw materials in brine juice cooked, and then in the pot spread on the wood chips, sugar, tea, plus castor, will be cooked on the castor on the raw materials, cover the pot with a small fire smoked, so that the smokers condensation of raw materials on the surface. Poultry, eggs, fish can be smoked, such as; smoked chicken breast, five spice fish, etc.. Note that the pot should not be on a high flame. 18. Sauce Vinegar Sauce Soy sauce, vinegar, sesame oil. After mixing light red, salty and sour flavor. Used to mix vegetables or stir-fry dishes, meat and vegetables, such as: stir-fry waist, stir-fry gizzard liver, etc.. 19. Sauce Ingredients for the pasta sauce, refined salt, sugar, sesame oil. First, the noodle sauce fried incense, add sugar, salt, broth, sesame oil, and then the raw materials into the pot leaning through the ochre-colored salty and sweet type. Used to sauce dishes, meat and vegetarian are suitable, such as: sauce eggplant, sauce meat. 20. Sweet and sour sauce Sugar and vinegar as raw materials, blended into juice, mixed into the main ingredients, used to mix vegetables, such as: sweet and sour radish, sweet and sour tomatoes and so on. You can also fry or cook the main ingredients first, then add the sweet and sour sauce to fry through, become a rolling sweet and sour sauce. Mostly used for meat, such as: sweet and sour pork, sweet and sour fish fillet. Can also be sugar, vinegar and people pot, add water to boil, cool and then add the main ingredients soaked for a few hours to eat, mostly used to soak the leaves, roots, stems, fruits of vegetables, such as; soak peppers, soak cucumbers, soak radish, soak ginger buds and so on. 21. Hawthorn juice: Hawthorn cake, sugar, white vinegar, cinnamon sauce. The hawthorn cake broken into mud after adding seasonings and blend into juice can be. Mostly used for mixing vegetables and fruits, such as: hawthorn juice horseshoe, hawthorn flavor fresh diamond, coral lotus root. 22. tomato juice ingredients for tomato paste, sugar, vinegar, the method is to fry tomato paste with oil after adding sugar, vinegar, water and mix. Mostly used for mixing meat dishes, such as: fish sticks in tomato sauce, tomato sauce, prawns, tomato sauce, tomato sauce chicken. 23. red oil sauce ingredients for red chili oil, salt, monosodium glutamate, fresh soup, blended into a sauce, for the red salty and spicy flavor. Used to mix meat and vegetarian raw materials, such as: red oil chicken strips, red oil chicken, red oil bamboo shoots, red oil tenderloin, etc.. 24. green pepper juice ingredients for green chili peppers, salt, monosodium glutamate, sesame oil, fresh soup. Green pepper cut into mush, add seasonings and juice, green salty and spicy flavor. Mostly used for meat raw materials, such as: pepper flavor loin, pepper flavor chicken breast, pepper flavor fish sticks. 25. pepper juice ingredients for the white pepper, salt, monosodium glutamate, sesame oil, garlic, fresh broth, blended into juice, mostly used for stir-frying, mixing meat and aquatic raw materials, such as: mixing shredded fish, fresh and spicy squid. 26. Fresh Spicy Sauce The ingredients are sugar, vinegar, chili, ginger, green onion, salt, monosodium glutamate, sesame oil. Chili, ginger, green onion shredded and fried, plus seasonings, fresh soup into juice, coffee-colored sour and spicy flavor. Used for pickling vegetables, such as: hot and sour cabbage, hot and sour cucumber. 27. Vinegar ginger juice ingredients for the yellow vinegar, ginger. Ginger cut into minced or shredded, add vinegar and blend, for the coffee-colored sour flavor. Suitable for mixing fish and shrimp, such as: ginger shrimp, ginger crab, ginger meat. 28. three-flavored juice will be garlic juice, ginger juice, green pepper meter three flavors and made of green. Used to mix both meat and vegetables, such as: chili cabbage, mixed tripe, three flavors of chicken, etc., with a unique flavor. 29. spicy sauce ingredients for soy sauce, vinegar, sugar, salt, monosodium glutamate (MSG), spicy oil, sesame oil, pepper, sesame powder, green onions, garlic, ginger, the above ingredients can be blended. Used to mix the main ingredients, meat and vegetarian, such as: spicy chicken strips, spicy cucumber, spicy belly, spicy waist and so on. 30. five flavor ingredients in order to incense, coriander, pepper, cinnamon, Chenpi, fruits, ginger, hawthorn, ginger, green onions, soy sauce, salt, wine, fresh broth, the above seasonings plus broth to boil, and then add the main ingredient to cook soaked to rotten. Used for cooking meat raw materials, such as: five spice beef, five spice chicken, five spice mouth strips, etc. 31. sugar and oil sauce Sugar and sesame oil are used as ingredients. Mixed vegetables, for the white sweet flavor, such as: sugar oil cucumber, sugar oil lettuce. [Edit] How many cooking methods are there for mixing gazpacho? There are six ways to prepare gazpacho: raw, cooked, raw and cooked, spoon, warm, and clear. [edit paragraph] What are the characteristics of mixed gazpacho? Mixed vegetables are characterized by: take material wide, easy to operate, tender raw materials, taste refreshing, there are big sour and spicy, salty and sour, sweet and sour, can be more to preserve the main and auxiliary nutrients, for the wine with the delicacies. [edit paragraph] What is raw mix? Give an example of the characteristics of the dish. Raw mix is mainly mixed with raw fish, beef spine, green radish. The main and auxiliary ingredients after the initial processing and cut into thin shreds, with seasonings mixed, so it becomes raw mixed. Such as mixing raw fish, choose live carp in the tail along a cut, bleed, the fish meat post spine slice down, cut into fish fillets in a bowl with a good rice vinegar to kill two times, with fresh cucumber, water radish, cilantro segments, minced ginger, minced garlic, chili oil, sesame sauce, mustard brine, salt and other seasonings, mixing to eat. Characteristics: big sour and spicy, energizing and appetizing, is a good dish with wine. [edit paragraph] What is cooked mixed? Give examples of the characteristics of the dish. Choose to cook boneless chicken, duck, meat and seafood, cut into thin julienne and thin slices, plate, add salt, monosodium glutamate, chili oil and other seasonings mixed evenly with the plate, so it is called cooked mixed. Such as mixing shredded chicken asparagus, shredded meat spinach, color: white, beige, turquoise clear, taste salty, sour and spicy taste. Selected after cooking animal muscle and tender vegetables, cut into thin shredded plate with seasoning mix, known as raw and cooked mix. Such as stir-fried meat pulled pork, characteristics: taste salty, sour and spicy, ventilation appetizing, refreshing, not greasy. [edit paragraph] What is spoon mix? Give examples of dish characteristics. Even mix is the transformation method of raw and cooked mix, suitable for fall and winter coleslaw. Mixed stir-fried pulled pork, put into the bottom of the oil in the frying spoon stir-fried with rice vinegar, soy sauce, chili oil, mustard marinade, out of the spoon on the plate. Characteristics of the finished product: taste and fried meat with the same, different points of warm but not hot. [edit paragraph] What is warm mix? Examples of the characteristics of the dish. Warm mix also belongs to the transformation method of raw and cooked mix. Stir-fried meat pulled pork dish yards arranged, put on the shredded meat, sliced the skin of the vermicelli cut strips installed in a funnel with boiling water hot, poured into the dish yards on the plate, add seasonings and mix well. Characteristics of the finished product: taste and fried meat skin the same, the temperature of the dish is lower than the spoon mix, higher than the cooked mix. [edit paragraph] What is clear mix? Give examples of the characteristics of the dish. Clear mix is mixed dishes in the high-grade dishes, the main material quality requirements are strict, less varieties. Generally choose sea cucumber, fresh shrimp, cooked chicken breast, orchid slice as the main material. Shredded or Phi blade, blanch the plate, add salt, monosodium glutamate and other seasonings, mix evenly plate modeling, known as the clear mix. Such as the clear mix of three fresh, features: savory, light and palatable, crispy texture, rich in nutrients.