Anyone who has been to a restaurant knows that whether it is a main dish or an appetizer, the cold dishes are full of color, flavor and flavor. You cannot make the same taste at home. A seemingly simple dish should not require much craftsmanship, but in fact it does not.

Too difficult.

You will understand after reading these articles.

(The following content is collected from the Internet, thank you) Basic knife skills: Here we mainly talk about the shape of the side dishes. Cut the cucumber into diamond-shaped slices or split it into strips. You can also beat it with a knife to make it more delicious; it is best to use a grater to grate the cold potato shreds into shreds;

It is best to tear the fungus, white fungus, and cabbage by hand; cut the beans into sections; split the celery into hob sections; the key to the cold dishes is to keep the shape consistent.

In addition, some cold dishes require special attention to carving, which is an art form, and we have omitted it here.

Color matching: The shape of a plate of cold dishes should be consistent, and its color matching is also very important. The greater the color contrast, the more likely it is to attract the attention of diners.

For example, shredded potatoes with shredded carrots (green vs. red), celery with peanuts (pink vs. green), cabbage with black fungus (white vs. black), cucumber strips with red pepper flakes, cold salad with three shreds (tofu skin, cucumber shreds, green onion)

Silk,) etc.

Blanching: Except for cucumbers and fruit desserts, almost all seasonal vegetables need to be blanched in boiling water.

Because most vegetables can be eaten raw, you don’t need to blanch them for too long. You just need to blanch them. Over-blanching them will not only affect their appearance, but also make them taste worse.

The key points of blanching are: when blanching vegetables, you should put some salt and a few drops of oil in the pot, so that the blanched vegetables will be bright and retain their original color.

The blanched vegetables are immediately poured into a basin of cold water to cool down, in order to maintain a crisp taste.

Seasoning: Cold dishes can have corresponding flavors according to the ingredients, such as spicy potato shreds, sweet and sour Xinmei, spicy cucumber strips, etc.

It also depends on what flavor you want to choose and what condiments you choose. Commonly used condiments for cold dishes include: light soy sauce, vinegar, sugar, salt, sesame juice, chili oil, pepper oil, sesame oil, minced garlic, chives, etc.

If there are meat cold dishes, you also need to prepare cumin powder, pepper powder, chili powder, shabu-shabu dipping sauce, etc.

Please remember that it is best to use less dark-colored soy sauce in cold dishes. The original color and aroma are already there, but just a spoonful of soy sauce may affect the quality of the dish.

Fragrance: Cold dishes are inherently light in taste. If you want to bring out the tangy aroma, you must use the method of pouring oil.

First, season the blanched semi-finished vegetables and put them on the plate. Pile the minced garlic and chives in the center of the cold dish. Then use a frying spoon to boil the hot pepper oil. Pour it on the minced garlic immediately while it is hot. You will feel the fragrance filling the house.

, the taste buds are wide open.

Decoration: Also called plating, the finished cold dishes need to be garnished before being served on the table, as a finishing touch. Beautiful presentation can get twice the result with half the effort.

Generally, just put some coriander segments or diced chives or red pepper diced in the center of the dish.

If conditions permit, you can garnish with small fruits, such as cherries, wolfberries, blueberries, raisins, French incense, orchids, etc. Some dessert cold dishes require a good-looking soup to be poured into the dish. This is very simple. You can buy colored ones in the supermarket.

For drinks, heat it with a frying spoon, add starch water to thicken it, and pour it directly onto the dish. OK.

Cold dishes must be an indispensable part of the hot summer. The spicy and sour dishes, as well as the cool and crisp dishes, can arouse the taste buds and whet your appetite.

Here are a few home-cooked cold dishes.

Method for shredded dried leeks: pick a few leeks, wash them and cut them into sections, cut the dried tofu into thin strips, peel and cut half of the carrot into thin strips, cut the red pepper into shreds, and mince the garlic cloves.

Add water to the pot and bring to a boil. Add dried shreds, leeks and carrot shreds and blanch them for about a minute. Take them out, rinse them with cold water, drain the water and put them in a basin. Add an appropriate amount of salt, light soy sauce, sugar and sesame oil, mix well, and put it in the pot.

Heat a little hot oil. When the oil is hot, turn off the heat. Add the minced garlic and chili shreds until fragrant. Pour them into a basin, stir evenly and serve on a plate.

Cold Mixed Vegetables Method: Tear the cabbage and purple cabbage into small pieces, soak them in salt water for a while and then clean them. Wash the cucumbers and cut them into rounds. Peel the carrots, wash them and cut them into rounds.

Mince the garlic and cut the pepper into sections.

Put all the ingredients into a large bowl, add salt, light soy sauce, vinegar, sugar and sesame oil, mix well, and sprinkle with cooked sesame seeds.

How to mix cucumbers with tomatoes: Soak the cucumbers in water for ten minutes and then clean them. Loose the cucumbers and cut them into sections and put them in a large bowl. Wash the tomatoes and cut them into pieces and remove the seeds and put them in a large bowl. Mince the garlic and wash the coriander.

Cut into clean sections.

Take a small bowl and add minced garlic and chili noodles. Heat oil in a pot and pour over the minced garlic and chili noodles.

Add an appropriate amount of salt, light soy sauce, mature vinegar, and sugar to the cucumbers and tomatoes, stir evenly, add the prepared chili oil, sprinkle with coriander, mix well, and serve on a plate.

Method for cold vermicelli: Soak the vermicelli in water in advance, wash and shred the cucumbers, wash and shred the carrots, wash and shred the colorful peppers, mince the garlic, cut the peppers into sections, and cut the coriander into sections.