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 "Fried shredded garlic and leek" mainly eat the delicate flavor of garlic and leek, so garlic and leek should be the main ingredients in preparation. If the season is over, this dish should be based on shredded pork.
When preparing 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 stir-fried dishes", "double crisp" and "assorted stew" all belong to this category.
2. Qualitative collocation
Homogeneous collocation means that the main and auxiliary materials of the dish should be soft (such as "fresh mushroom tofu"), crisp (such as "fried double crisp"), tough (such as "shredded kelp beef"), tender and tender (such as "hibiscus chicken slices"). In this way, the cooking and eating of dishes can be consistent; 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 bean curd and sliced fish, with appropriate amount of melon slices and magnolia slices. This combination of meat and vegetables is a traditional way of diet in China, which has scientific reasons from the perspective of nutrition and food science.
More expensive and cheaper refers to high-end dishes. Use more expensive things and less cheap things, such as "braised Hericium erinaceus" and "three-silk shark's fin", so as to maintain the high-grade dishes.
Step 3 Match tastes
The combination of light and shade sets off the richness of the main ingredients with the light flavor of the 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 flavor of some vegetables. They have different flavors, such as "Fried shredded fish with celery yellow", "Fried fillet with radish" and "Fried pork slices with green garlic".
Some cooking ingredients should not be used with miscellaneous materials, and those with strong flavor can only be used alone, but not together, 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 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 fresh, tender and white, giving people a refreshing feeling and beneficial to the oral cavity. Shark fin, fish bone, fish belly, etc. Are suitable for matching with colorful dishes.
Different-color dishes composed of different colors of main ingredients and auxiliary materials are very common. In order to highlight the main ingredients and make the dishes colorful, 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 "small fried diced meat", "roast beef with potatoes" and "fried sliced meat with cucumber", which are diced meat, block diced meat and sliced meat respectively. This can 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 of "Litchi Squid Roll" is a simple coir, while the ingredient Litchi is round or semicircular. This kind of food has a unique uneven beauty in form.