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Cold dishes are a major category next to hot dishes, forming a unique technical system of cold dishes. According to its cooking characteristics, it can be divided into 10 categories, such as frying, boiling, steaming, roasting, frying, sticky sugar, freezing, rolling, dehydration, etc. There are some specific methods in the categories. It shows that there are many cooking techniques for cold dishes, not under hot dishes. Therefore, it is customary to juxtapose it with the cooking techniques of hot dishes as two major cooking techniques.
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Generally, the effect of hot food seasoning can be seen in time, so pay more attention to blending to make the seasoning evenly distributed. Cold food seasoning emphasizes "taste" or adds edible seasoning O. Hot food must be heated to make raw materials into dishes, and some varieties of cold food can be cooked without heating. Hot dishes make people smell the fragrance by heating raw materials, while cold dishes generally pay attention to the penetration of spices into muscles, which makes people more fragrant when chewing. Therefore, it is known as "hot dish fragrance" and "cold dish fragrance".
Cold dishes, like hot dishes, are available all year round, and there are also four seasons. The seasonal surnames of cold dishes are "Spring Wax, Summer Mix, Autumn Rotten and Winter Frozen". This is because the bacon cooked in winter needs to go through a period of "tasting" process, and only when it is eaten in spring will it feel delicious. Summer is rich in fruits and vegetables, which provides a wide range of raw materials for cold salad. Bad fish in autumn is ideal to stimulate appetite, and cold weather in winter is beneficial to mutton and frozen hoof cooking. It can be seen that the seasonal surnames of cold dishes are formed with the changes of objective laws. Now there is also off-season supply, because the restaurant has air conditioning, and sometimes winter varieties are served in midsummer, which is more popular with consumers.
_ The flavor and texture of cold dishes are also obviously different from those of hot dishes. Generally speaking, cold dishes are characterized by rich aroma, cool and refreshing, less soup and less juice (or no juice), alcohol but not greasy; Specifically, it can be divided into two types. The second category is characterized by fragrance, crispness and red crane top. The first one is characterized by mellow fragrance, crispness and heavy taste. The former is represented by mixing, baking and baking, while the latter is represented by halogen, sauce and baking. They have different contents and styles.