Basic side dish skills include cutting of ingredients, mixing of condiments and dish presentation skills.

Here are some important points on the basics of side dishes: 1. Cutting ingredients: Cutting ingredients is a basic step in cooking.

Different dishes require different cutting methods, such as dicing, slicing, cutting into strips, etc.

For each ingredient, it is necessary to master the correct knife technique and cutting angle to ensure the uniformity and consistency of the ingredients and ensure the cooking effect.

2. Prepare condiments: Condiments are an integral part of cooking and can add flavor and texture to dishes.

Skillfully mixing condiments can make dishes more delicious.

Understand the characteristics and uses of different seasonings, mix them appropriately, and pay attention to balancing the taste, not too much or too little.

3. Control time and heat: During the cooking process, time and heat must be accurately controlled.

Different ingredients and dishes require different levels of processing time and heat.

Pay attention to timely frying, stir-frying, and frying to prevent overcooked or undercooked ingredients from affecting the taste and quality of the dishes.

4. Dish presentation skills: The art of dish presentation is the visual expression in cooking.

Learn to use different plating techniques, such as layering, circling, embellishment, etc., to display the color, shape and texture of the dishes reasonably and beautifully.

At the same time, pay attention to the proportion and overall coordination of the dishes to make the dishes look more attractive.

5. Maintain the freshness of ingredients: As a chef, you must pay attention to the freshness and hygiene of ingredients during the preparation of dishes.

Buy fresh ingredients and store and handle them properly.

Pay attention to using appropriate amounts of oil, salt and other seasonings to avoid food deterioration due to improper storage or handling.