1, clear priorities: two or more raw materials are divided into main materials and auxiliary materials, such as curry chicken nuggets as the main material, which should be more; Potatoes are accessories. There are also non-primary ones, such as stir-frying three fresh foods, and the dosage of the three is similar.

2. Adequate nutrition: Mix several raw materials with different nutritional components to make the dishes more nutritious and comprehensive.

3. Symmetrical shape: blocks, sheets, strips and pins should be neat and uniform.

4. Color is pleasing to the eye: color matching can be divided into "shun color" and "different color". "Homochromatic" is based on one color with similar color, while "heterochromatic" is based on different colors.

5, taste harmony: the taste of various raw materials should cooperate and coordinate with each other.

Frequently asked questions about side dishes:

First, the collocation of quantity.

Highlight the main components

When preparing dishes with a variety of main ingredients and auxiliary ingredients, the main ingredients should be dominant in quantity.

For example, seasonal dishes such as fried shredded pork with garlic sprouts and fried shredded pork with nine dishes are mainly delicious, so garlic sprouts and nine dishes should be dominant in preparation. If the season is over, this dish should be based on shredded pork.

No owner preparation

When the dishes are divided into auxiliary raw materials, the quantity of all kinds of raw materials should be basically the same and set off each other. For example, three samples fall into this category.

Second, the collocation of quality.

Homogeneous matching

That is, the main and auxiliary materials of dishes should be soft in the middle (such as fresh mushroom tofu), crisp in the middle (such as oil-fried double crispness), tough in the middle (such as shredded kelp and shredded beef), tender in the middle and tender. In this way, the cooking and eating of dishes can be consistent; In other words, it meets the requirements of cooking and has its own characteristics.

Meat and vegetable collocation

Animal raw materials are matched with plant raw materials, such as shredded celery, fried fish with tofu, fried tenderloin with appropriate amount of melon slices and magnolia slices. This combination of meat and vegetables is a traditional way of diet in China, which has scientific reasons from the perspective of nutrition and food science.

More expensive and cheaper

Refers to high-end dishes. Use more expensive things, and less cheap things, such as braised Hericium erinaceus and three-silk shark's fin. , to maintain the high-grade quality of dishes.

Third, the collocation of tastes.

Tone matching

Use the light fragrance of the main ingredients to set off the strong fragrance of the main ingredients, such as three circles of roast duck (three circles are carrots, green bamboo shoots and potatoes).

Slight match

This kind of food wins by lightness, such as: burning double winters (winter mushrooms, winter bamboo shoots), burning tofu with fresh mushrooms and so on.

Match different perfumes.

The main ingredients and auxiliary materials have different special flavors, which make the mellow flavor of fish and meat blend with the strange flavor of some vegetables. They have different flavors, such as fried shredded fish with celery yellow, fried fillet with radish, fried pork slices with green garlic and so on.

Blind use alone

Some cooking materials should not be mixed with miscellaneous materials, and materials with strong flavor can only be used alone, such as eels, turtles and crabs. In addition, such as roast duck, roast suckling pig, etc. , are examples of dishes used alone.

Fourth, color matching.

The color matching of the main and auxiliary materials of dishes requires coordination, beauty, generosity and layering. The general principle of color matching is that ingredients set off the main ingredients. The specific color matching methods are:

Shunse vegetables

The colors of the main ingredients and auxiliary materials that make up the dishes are basically the same. This kind is mostly white, and the seasonings used are also salt, monosodium glutamate, light cooking wine and white soy sauce.

This dish, which keeps the original color of raw materials, is fresh, tender and white, giving people a refreshing feeling and beneficial to the oral cavity. Shark fin, fish bone, fish belly, etc. Are suitable for matching with colorful dishes.

Heterochromatic vegetables

This dish with different colors of main ingredients and auxiliary materials is very common. In order to highlight the main ingredients and make the dishes colorful, the color difference between the main ingredients and ingredients should be obvious, such as: stir-frying with green bamboo shoots, black fungus and red meat slices; Cooked with green peas and emerald shrimp, the color effect is pleasing to the eye.

Fifth, shape matching.

The "shape" mentioned here refers to the shape of the main and auxiliary raw materials of the dish after knife processing, and there are two collocation methods.

homomorphic

The shapes and sizes of the main and auxiliary materials are the same, such as: fried diced meat, fried beef with potatoes, fried pork slices with cucumbers, etc. They are pork belly diced, pork belly diced and pork belly slices. This can make the dishes look neat and beautiful.

special-shaped

The main and auxiliary raw materials have different shapes and sizes, such as lychee squid rolls, squid as the main material and lychee as the auxiliary material. This kind of food has a unique uneven beauty in form.