The practice of cold dishes Cold dishes are the first dishes to meet diners at banquets, so they are called "meeting dishes" or "welcoming dishes". Therefore, whether the cold dishes are cooked well or not directly affects the diners' impression of the banquet. Cold dish platter is a natural and ingenious combination of all kinds of cold dishes, so it needs more exquisite knife work, more coordinated color matching and more beautiful plate loading style. To make cold dish platter, we must first understand the basic knowledge and specific operation steps of cold dish platter. The traditional cold dish platter has six different formats, such as double spelling, three spelling, four spelling, five spelling, scene spelling and color cold spelling. There are three steps when making a platter: bottom, edge and cover. The details are as follows: 1, double spelling. Is to put two different cold dishes together on a plate. It requires neat and beautiful knives and clear color contrast. Its spelling is varied, and two cold dishes can be placed on both sides of the plate in half; You can also put one cold dish below and the other on top; You can also put one cold dish in the middle and the other around. Two, three fights. Is to put three different cold dishes together on a plate. This kind of platter generally uses a disc with a diameter of 24 cm. No matter from the color requirements and taste matching of cold dishes, or the form of plate loading, the requirements of triple spelling are higher than those of double spelling. The most commonly used form of loading the three products is to divide the dish into three equal parts from the center of the dish, and put a cold dish in each part; You can also arrange three cold dishes into three circles inside and outside, and so on. Three, four fights. The method of serving four platters is basically the same as that of three platters, except for one cold dish. Generally, a disc with a diameter of 33 cm is selected for the four buckets. The most commonly used form of loading the four spells is to divide the disk into four equal parts from the center of the disk, and put a cold dish in each part; You can also put three cold dishes around and one cold dish in the middle. The color and taste of each cold dish in the four spells should be separated. 4, five fights. Also known as medium platter and color medium platter, it is a cold dish added on the basis of four platters. Five buckets generally choose 38 cm discs. The most commonly used form of loading in Wu Pin is that four cold dishes are placed radially around the disk surface, and one cold dish is placed in the middle; Five kinds of cold dishes can also be placed radially around the disc, and a food sculpture can be placed in the middle for decoration. 5, what scene platter. It is to put all kinds of cold dishes with different colors and tastes together in a big plate. Generally, a large disk with a diameter of 42 cm is selected to match the scene. What scene platter requires neat and beautiful appearance, exquisite knife work, accurate spelling and coordinated color matching. Assorted dishes are loaded with geometric figures such as circles, five-pointed stars and nine squares, as well as flower shapes such as sunflowers, dahlias, peonies and plum blossoms, forming colorful patterns, giving diners a refreshing feeling. 6, the color is cold. Also known as pictographic platter and craft cold dish, it is a kind of dish with plane, three-dimensional or semi-three-dimensional patterns such as birds and animals, flowers and birds, insects and fish, landscape gardens, etc., which is carefully conceived and combined with exquisite knife work and artistic techniques. Cold-stitching of design and color is a mosaic form with high technical requirements and strong artistry, and its operation procedure is complicated. It is generally only used for high-grade chairs and tables. The cold spell of color requires prominent theme, novel pattern, vivid modeling, realistic modeling and strong edibility. To make a good cold dish platter, we must first practice the basic skills of making cold dishes. First of all, we must master the cooking methods of various cold dishes. Cold dishes are not simple cold dishes, but cold dishes cooked by mixing, soaking, salting, marinating, smoking, freezing, frying, drunkenness, sticking sugar and so on. Only by making these cold dishes well can we provide qualified raw materials for making cold dishes; The second is to have skilled knife skills. The raw materials of cold dish platter are mostly processed before cutting, which is difficult and requires high knife skills. Only by mastering all kinds of knife methods can we cut out the required platter raw materials; In addition, to make a cold dish platter well, you need to have certain artistic skills and creative ability, so as to design and produce a platter with reasonable color matching, elegant appearance and ingenious conception. What needs to be explained here is that when you make a cold dish platter, you have to go through three steps: bottom, edge and cover. Bottom: It is to use leftover bits and pieces or raw materials with slightly poor texture as the basis for loading. Edge: cover the edge of the bottom scrap with neatly cut raw materials. The raw materials around the edge should be cut evenly, and the edges and corners should be trimmed neatly according to the style and specifications of the platter. Cover: It is to cover the bottom raw materials neatly and evenly with the best quality and neatly cut raw materials, so that the whole platter looks full, neat and beautiful. In addition, after some cold dishes are cooked, they should be poured with flavor juice as needed, or decorated and embellished with some raw materials, such as cherries, parsley, cucumber slices, carved radish and so on. Ingredients: vermicelli with three or two cooked pork, one or two cooked chicken, one or two cooked hams, one or two boiled hams, five eggs, two spinach hearts, three soy sauce, eight mushrooms, San Qian vinegar, San Qian sesame oil, one mustard sauce and two monosodium glutamate. Method: First chop the vermicelli into five-inch pieces, put them in boiling water until there is no hardness in the center, take them out and soak them in cold water, pour them and put them around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating. Features: bright color and unique flavor. Three shredded celery raw materials: tender celery, one catty of refined salt, water-soaked mushrooms for five minutes, one or two sugars, five minutes of clean bamboo shoots, one or two monosodium glutamate, one minute of spiced dried sesame oil and two minutes of San Qian Jiang Mo Method: 1. Remove leaves, cut roots, wash celery, put it in a boiling water pot, take it out when the water boils again, drain it, cut it into one-inch long sections, add refined salt, mix well and put it on a plate. 2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil. Features: This dish is harmonious in color, crisp and delicious. Green pepper mixed with dried silk raw materials: five ounces of fragrant dried green pepper, three pieces of sesame oil, one piece of sugar, one piece of refined salt and one piece of monosodium glutamate. Methods: firstly, clean the green pepper and cut it into filaments with a straight knife; Dry incense is also cut into filaments with a straight knife, blanched in a boiling water pot, taken out and drained, poured into a stirring basin, and mixed with sesame oil, sugar, refined salt and monosodium glutamate to serve. Features: delicious color, the best wine. Roasted cauliflower raw materials: cauliflower 2 kg refined salt 5 money pepper oil 5 money chopped green onion 1 2 money Practice: remove the roots of cauliflower, wash it, cut off the petals, cut it into eight sections with a straight knife, blanch it in boiling water, then take it out to dry, sprinkle with refined salt and serve. Finally, add onion ginger and heat pepper oil and serve. Features: delicious taste, fresh shape, suitable for wine and rice. Roasted celery raw materials: fresh celery, Jiang Mo, refined salt, monosodium glutamate, pepper oil and mature vinegar, fresh celery is picked, leaves and roots are washed, cut into eight long sections with a straight knife (thick roots can be divided into two), cooked in a boiling water pot, taken out, chilled and dried with cold water, then the refined salt, monosodium glutamate and mature vinegar are evenly mixed, put into Jiang Mo and heated. Features: Rich in nutrition and rich in fragrance. Stir-fried three silk raw materials: lettuce, cucumber, 1 kg, salt, 5 ounces, red pepper, 2 ounces of onion, 1 yuan of ginger, 3 slices of vinegar, 2 yuan of pepper oil, 5 yuan. Practice: peel and wash lettuce, and cut it into silk with a straight knife; Wash cucumber and shred; Pepper is also shredded. Sprinkle with salt and vinegar, mix well, add minced onion and ginger, and drizzle with pepper oil. Features: bright colors and complete tastes. Three kinds of cucumber raw materials: cucumber, two Jin, five peppers, four refined salts, five cents, white sugar, San Qian vinegar, five cents, onion, one penny, ginger, two cents, soy sauce, two cents, pepper oil, five cents. Method: Wash the cucumber and cut it into three-minute wide and eight-minute long sections with a straight knife; Pepper is also shredded with a straight knife; Blanch cucumber in boiling water, remove and dry, sprinkle with salt and mix well. Heat the pepper oil in the pot and add onion, ginger, pepper, soy sauce, vinegar, sugar, etc. Stir well on the cucumber. Features: Delicious in color and convenient to make. Raw materials of roasted rape: fresh rape, 2 kg of refined salt, 5 yuan with pepper oil, 5 yuan with ginger and 3 slices of onion, 1 yuan. Method: Wash the leaves and roots of rape, cut them into eight spatula with a straight knife, blanch them in boiling water, take them out, dry them in the air, mix them with salt, sprinkle with shredded onion, Jiang Mo and pepper oil and heat them. Features: bright green and crisp, suitable for noodle rice. Oil-stimulated cucumber raw materials: a catty of tender cucumber is half a catty of cooking oil (one or two oil consumption). Ten peppers, two onions, half a tree of ginger, two dollars of sugar, two dollars of San Qian vinegar and five dollars of refined salt. Method: Wash the cucumber, cut off both ends on the record, and cut off the pulp in two halves. Cut it diagonally every minute. The depth of the knife is half that of the cucumber. Don't cut it thoroughly, then cut it into inches. Wash the pepper and cut it into fine filaments with a straight knife. Then put the wok on the fire, pour the oil until it is 80% cooked, fry the cucumber green, take it out, and put it on a plate with one hundred faces up. Leave a little oil in the pot, fry the peppers until they are burnt, and then take them out. Then add onion, ginger, shredded pepper and various seasonings to make juice and pour it on cucumber. Features: green, fresh, crisp and unique flavor. Raw materials of mung bean sprouts: two Jin of salt, five yuan of pepper oil, five yuan of shredded onion, one yuan of ginger, three slices of coriander and two handfuls of vinegar. San Qian's practice: Select and clean mung bean sprouts, blanch them in boiling water, take them out to dry, sprinkle with salt, vinegar and green leaves, and mix well to serve. Finally, add onion, ginger and coriander, and add pepper oil. Features: crispy and delicious, simple to make.