Authors: Wu Kuixin, Yang,

Pay attention to the method of side dishes, so that the dishes are delicious, refreshing and pleasing to the eye, which can induce appetite. The method of side dishes can be summarized in three aspects:

First, cook side dishes according to the basic requirements.

Generally speaking, extensive cooking requires excellent color, fragrance, taste, shape, nutrition and name. In other words, every aspect of cooperation must be harmonious and reasonable.

1, about color matching

The color matching of dishes is actually the color matching of main and auxiliary materials. Generally, the main material is set off or highlighted by auxiliary materials, and the colors formed can be divided into cis-color, color and different color. (1) color matching. In other words, the colors of the main and auxiliary materials are the same or very similar. For example, the "Crystal Frog" is white when the chicken is diced, and the accessories covered on it are shrimp glue, egg white, almonds and so on. It is also white after being evenly mixed and steamed. This dish is white. 2 color. Refers to the auxiliary material is a variety of colors different from the main material. The matching of different colors of auxiliary materials and main materials must be based on the characteristics of dishes, so that the result of color matching is vivid and harmonious, giving people a beautiful feeling. If it's just colorful and messy, it will only bring boredom to customers. "Lobster with lettuce", with green lettuce leaves on the bottom of the plate and red tomato slices on top. The lobster head is placed at the top of the dish, and the lobster tail is placed at the end. A piece of ham and a layer of protein with the same shape are stacked on each piece of lobster meat in the middle, which makes the dish colorful, vivid, harmonious and beautiful. ③ Different colors. Refers to the main and auxiliary materials with opposite colors. We should pay great attention to the combination of different colors, because it is easy to produce disgusting colors, especially animal raw materials. For example, covering the pheasant with black mushrooms can easily remind people of the appearance of pheasant (water chicken) and make them feel sick.

2. About the combination of fragrance and taste

Most of the raw materials of dishes have their own flavors, and very few have no obvious flavors, such as shark's fin, sea cucumber and bamboo sheng. Chefs with side dishes should not only know the unheated taste of raw materials, but also know the aroma and taste of heated materials and the complex changes of aroma and taste of raw materials caused by different cooking methods. Follow the principles of removing fishy smell, enhancing freshness, enhancing fragrance, reducing fatigue, beautifying and inhibiting concentration, and properly match auxiliary materials. For example, oysters (oysters) are the main ingredients. If "baked oysters" are made by "frying", their ingredients are potato flour and eggs, and the cooked dishes are extremely delicious and delicious, which is a famous dish in Chaoshan. If you use oysters to soak in water, you can't use eggs as ingredients, because oysters are used to soak in water and have a weak flavor. Eggs can't volatilize the fragrance and umami in the soup. Fresh and delicious oyster sauce soup must rely on meat, such as soup or two soups, plus some chrysanthemums or seaweed, or Chaoshan pickles to make it fragrant and delicious.

Generally, the fragrance and taste of the main ingredients are more prominent, and the ingredients play an auxiliary and foil role. If the main ingredient itself has no fragrance or light taste, it must be made up by thicker accessories, such as "stewed tofu box" Because tofu itself has a light taste, shrimp, chicken, pork, mushrooms and other ingredients are needed to make dishes fresh and rich.

3. On the form of cooperation

Dishes don't pay attention to appearance, and cooking materials are piled up on the plate at will, which can only give people a sense of haste and sloppiness and can't make people happy; Dishes with neat and beautiful appearance can make customers feel happy. But to pay attention to the appearance of dishes, we must focus on improving the quality of dishes, rather than pursuing formal beauty and ignoring quality. For example, "sour plum eel", after the eel is cut into circles, it is laid flat on the plate piece by piece, and an even number of sour plums are put in the middle of each circle, which is different from smearing sour plum juice on the fish casually.

In principle, the shape matching between auxiliary material and main material means that auxiliary material adapts to the shape of main material, sets off the shape of main material and highlights main material. If the main material is strip, the auxiliary material must also be strip; The main material is granular, and the auxiliary material should also be granular. The so-called "block with block", "piece with piece", "ding with ding", "ribbon silk" and "strip". Generally speaking, the auxiliary materials are smaller than the main materials, so they can't steal the limelight of the main materials. For the main materials that are deformed by heat due to changing the flower knife, the auxiliary materials should be handled flexibly according to the above principles to ensure their coordination and symmetry.

4. Coordination of dish names

The coordination between dish names and dish names is also a naming problem of dish names.

Most of the dishes that need to be named by catering staff are innovative dishes and trendy dishes. Giving a good name to a new dish is not a question of hand selection, but a question of thinking. Throughout the name of Chaozhou cuisine, it can be roughly divided into 10 types:

(1) is named according to the main ingredients and cooking methods. For example, braised shark's fin, crab in sauce, braised pig's trotters, fried belly tips in oil and fried oysters. This type of dish has the most names.

(2) Named according to auxiliary materials and main materials. Such as "scallop tofu", "lettuce lobster" and "taro paste" There are also many dishes of this type.

(3) Named according to condiments and main ingredients. Such as "abalone horn in oyster sauce" and "duck in bean paste"

Name dishes according to their shapes. For example, the modifiers "Qing Furong Chicken" (made of hibiscus flowers covered with protein) and "Hydrangea Cabbage" explain the shape of this dish.

Name dishes according to their colors. Such as "white scallop" and "innocent jade belt" (goose liver soup).

(6) Named according to the cooking method and the characteristics of color, fragrance, taste and shape of raw materials. Such as fried squid with wheat ears, raw fried chicken rice, braised curry chicken, stewed spiced duck and dried fried liver flower.

(7) Naming according to the cooking method and the names of main materials and auxiliary materials. Such as "fried Sichuan pepper balls" and "stewed thick mushrooms and zucchini"

(8) Named after a place name. For example, Chenghai Pig Head jiaozi and Chaozhou Fish Pills.

(9) Use vivid metaphors or meanings to name them. For example, "magpies brood", big birds and small birds are made of shrimp glue, and nests are decorated with vermicelli, Nostoc flagelliforme and protein silk. Another example is "swimming fish reflecting the moon", which is made of shrimp glue and fresh squid, and an egg yolk is placed in the middle of the plate to symbolize the moon, and the plate is surrounded by coriander.

(10) Named according to cooking methods, place names and main ingredients. For example, "West Lake Roasted Fish" and "Baked Sweet Potato with Sesame Cake".

Generally speaking, we should pay attention to the consistency between the name and the reality when naming dishes, and we can basically appreciate the content of dishes from the name. Secondly, we should be elegant and decent, that is, we should not use gorgeous words indiscriminately, but also prevent vulgarization.

Secondly, side dishes are prepared according to the composition characteristics of raw materials.

The ingredients characteristics of hot dishes can include many aspects, including: (1) there is only one main ingredient in the dish; (2) Dishes have both main ingredients and auxiliary materials; (3) Dishes are diverse in raw materials regardless of primary or secondary.

1, single ingredient dishes

There are several kinds of dishes with only one ingredient: (1) Without any auxiliary materials or seasonings, the raw materials can be eaten after being turned into clinker, such as "boiled shrimp", "boiled chicken" and shellfish "clam". This kind of dishes, usually the raw materials themselves have a particularly delicious flavor, in order to taste its original flavor, do not penetrate other flavors. When cooking this dish, you should pay attention to two points in the side dishes. First of all, the ingredients should be refined. For example, the chicken of "white cut chicken" must be a local tender hen; Second, you need to prepare dishes dipped in sauce, and "white chopped chicken" should be accompanied by Puning bean paste; Shrimp dip should use onion bead oil, white soybean oil and proper amount of monosodium glutamate; Clams should go with three sauces. (2) The ingredients of the dishes are served after seasoning. For example, fried vegetables are made by frying in oil and adding soup and seasoning; Another example is marinated products: marinated goose, marinated duck, marinated pig tongue and so on. They are cooked in marinated soup with various spices and seasonings. When making this dish, the food coordinator should also attach great importance to the choice of ingredients. For example, fried vegetables must be fresh and tender in season. If it is "fried whole dishes", it should be different from person to person, and the size of each dish should be well selected when selecting materials. (3) For dishes with a single raw material, if the raw material itself is boring, such as shark fin, etc. Catering operators must correctly and completely match the auxiliary materials needed in all aspects of cooking in advance.

2. Dishes with both main ingredients and auxiliary materials

Dishes with both main ingredients and auxiliary materials, that is, the main ingredients need auxiliary materials to supplement, assist, set off and match. Has flavor, color and shape, and is beneficial to nutrition regulation; There are also two or more. The number of auxiliary materials and their ratio to the main materials are also very different, depending on the dishes. The usage of auxiliary materials is also different, some are taken out after seasoning, and some are served in plates. For example, "stewed duck in water", the boneless duck belly is filled with various auxiliary materials and seasonings, such as diced pork belly, diced chicken and diced lotus seeds, and thick bones are used to enhance the soup flavor. The auxiliary materials of this dish are rich in taste and shape, but the thick bones must be removed after the soup is tasted. Another example is "Hibiscus Pigeon", which is brewed on two pigeons with minced chicken. One pigeon sprinkled chopped ham on the chicken, and the other pigeon sprinkled chopped celery, which was cooked and thickened before serving. Bright color, one red and one green, mellow taste. The accessories of this dish are all delicious. As for boiled fish, ginger, onion, celery, red pepper and other auxiliary materials are usually used, which can remove fishy smell, enhance freshness and enhance color.

For dishes with auxiliary materials, the food preparer must first make clear the purpose of the ingredients, whether it is the coordination of color, fragrance, taste, shape or nutrition, and must follow the principle that auxiliary materials are to highlight and serve the main materials, and rationally match the auxiliary materials to make the dishes more exquisite.

3. Dishes made of a variety of raw materials have no priority.

The raw materials of dishes are diverse, regardless of primary and secondary, among which "regardless of primary and secondary" does not mean absolute balance in quantity, but means equal status in dishes. However, due to the different nature and characteristics of raw materials, the proportion in quantity should be different. For example, "five frozen fruits" include watermelon and lotus seeds. When serving this dish, you should accurately grasp the proportion. Because of the different raw materials, cooking often needs different methods according to the characteristics of raw materials to finally synthesize a complete dish. When preparing a dish, the food coordinator must determine the selection and quantity ratio of raw materials from the aspects of the coordination of raw materials, the needs of dish modeling and the requirements of raw materials in the cooking process.

3. Processing and side dishes according to the shape of dishes.

Dishes pay attention to color and shape, and people are used to calling dishes with shape characteristics "fancy dishes". Fancy dishes must have exquisite raw materials, careful processing, perfect side dishes and good cooking skills in order to cook delicious dishes with beautiful shapes, bright colors and delicious taste.

Chaozhou cuisine fancy cuisine has always been famous for its exquisite cooking skills. Every dish often goes through many links, first of all, semi-finished products processing. Then make a reasonable match. Here's how to make it.

(1) plastic

Plastic is to shape the image of dishes. For example, "Hydrangea Cabbage" takes cabbage as the main material, and the dish looks like hydrangea. This is a complicated processing procedure: peel off Chinese cabbage one by one, cut off the heart of Chinese cabbage, cut the remaining vegetables into petals and insert them into gaps, cut and heat chicken, chicken gizzards, mushrooms, ham and other fillings for tasting, put them in the middle of dishes, and then wrap the petals and tie them tightly with celery sticks to make them look like balls. Dip it in starch, stir-fry it in an oil pan, add various auxiliary materials (fire), stew for seasoning, take it out and add seasoning. These dishes are shaped like hydrangeas. Side dishes must be made according to the needs of modeling.

(2) Quantity

Rolling is to roll all kinds of irregular raw materials into a cylindrical shape. Such as "dry fried shrimp tube", the cut prawns are squashed, with fat meat, ham, mushrooms and other auxiliary materials in the middle, then rolled into a tube, wrapped in flour, and then wrapped in a layer of protein liquid. The shape after frying is like a tube, crisp outside and fragrant inside, fresh and tender inside.

Step 3 wear

Wearing is to put the raw materials cut into silk or strips into separate animal raw materials, so that the semi-finished products are neat in shape and delicious. For example, the "Hosta Frog" is to remove the leg bones of the frog's leg, then shred the ham, mushrooms and bamboo shoots, put them into the leg meat together, sprinkle with thin powder, oil it, and add seasonings to thicken it into a dish. It looks like a Hosta, and its shape is neat and beautiful.

④ packaging

Bag refers to the raw materials processed into various shapes, wrapped with film or thin food raw materials such as rotten film (rotten skin), yarn (pig oil), protein skin, etc., and then fried or cooked to form a certain shape. Such as "white eel bag" and "patina". "Dry fried pulp" is made by mixing chopped or granular pork, melon, onion, horseshoe and pepper with gauze fork or rotten film, wrapping into strips, cutting into 3-4 cm sections, and dipping dry powder in the incision for frying.

⑤ String

String refers to connecting all kinds of raw materials with hard objects in series to make them into a special shape. For example, in "Flag Duck", pick up the duck, take 10- 12 bones, and cut the duck into pieces. Mushrooms are also cut into the same shape and strung together with duck bones to become a beautiful dish.

Sixth, brewing

Brewing is a mashed auxiliary material made by processing and seasoning, which covers the main material, cushions it under the main material, or embeds it in the middle of the main material to make it beautiful and delicious. For example, Chaozhou cuisine's "Chicken with Flowers" wraps chicken with stuffing made of raw materials such as shrimp glue. "Brewing money swim bladder" is to paste shrimp meat and red meat together, add chopped square fish and brew into swim bladder. "Brewed Seven-Star Chicken" is the main ingredient chicken brewed with shrimp glue.

size

Sticking is to stick the main ingredients and auxiliary materials together, so that the shape is decent and the taste is increased. For example, "crispy hibiscus duck", put the protein foam block with coriander leaves and ham slices on the fried duck block to make it look beautiful.

Eight, tie

Tie refers to the process of processing raw materials into strips or sheets and then tying them together with threads to form a tie. Such as "dry fried crab jujube", crab meat and other ingredients are rolled into strips with rotten film, then tied tightly with shredded salt grass, cooked and shaped and fried.

to buckle up

The dish buckle is to meet the needs of the taste and shape of dishes. Put the main ingredients at the bottom, then stew, and turn the dish over when serving. Such as "glass cabbage", first put the oiled Chinese cabbage into a bowl, add ingredients such as mushrooms and meat stuffing, stew and turn over, and add thin powder to thicken the raw materials. The dishes are white and bright, glassy, oily and soft.

(10) Fill in

Mainly, after the poultry is eviscerated and boned, its abdomen is filled with fine processed and seasoned materials. Such as "swallow pigeon", "swallow pigeon", "boiled chicken" and "boiled duck". Side dishes must be based on the requirements of dishes of various shapes, and all kinds of raw materials must be matched accurately and reasonably.