why do you ask this question? Generally, family side dishes just choose what you like to eat, and don't put things that are similar to food together to make a dish! I happen to work in a hotel. The following is the general process of dish preparation of the kitchen knife worker (also called the dish preparation worker) in the hotel, which can be used for reference, but the specific dish preparation requirements of each hotel are different. Only after I have worked in the hotel kitchen will I understand!

1. Side dishes can be divided into: side dishes of hot dishes (raw dishes); Side dishes of cold dishes (cooked dishes).

second, the operating procedure is:

hot dishes: material selection-knife work-side dishes-cooking-finished products (serving)

cold dishes: material selection-cooking-side dishes-serving (serving)

third, hot dishes:

1

meet the nutritional requirements: pay attention to the mutual cooperation and complementarity between dishes, so as to improve the nutritional value of dishes.

2. Proportioning:

Matching single material: pay attention to highlighting the advantages of raw materials and avoiding the disadvantages of raw materials.

matching main and auxiliary materials: pay attention to the color, fragrance, taste, shape and nutritional components of the main materials.

mix a variety of materials regardless of priority: pay attention to the color, fragrance, taste and shape of various raw materials, and keep them in balance.

3. color matching:

color matching: the main materials and auxiliary materials use the same color.

different colors: the main materials and auxiliary materials use different colors.

4. Flavoring:

In order to increase the aroma of dishes and remove the fishy smell, some fragrant "ingredients" (such as onion, ginger and garlic) are added.

In order to make the dishes more fragrant and beautiful, some fragrant auxiliary materials such as "coriander" and "sesame" can be added for mixing, covering and embellishing.

5. Flavor matching:

Give priority to the flavor of the main ingredient, and the flavor of the auxiliary materials should be adapted to the flavor of the main ingredient, so as to set off the flavor of the main ingredient and make it stand out.

when the flavor of the main ingredient itself is weak, auxiliary materials and seasonings with strong flavor should be used to make up for the lack of flavor of the main ingredient, so as to make the taste of the main ingredient more delicious.

When the flavor of the main ingredient is too strong or greasy, it can be blended and diluted with appropriate auxiliary materials, which can make the dishes taste moderate, delicious and easy to digest and absorb.

6. Shape matching:

Row: Generally, clinker is made of clinker, which is formed into various shapes, such as slices and blocks, arranged in various patterns by using the color and shape of raw materials, and steamed in a cage.

stacking: several raw materials with different colors are processed into sheets or velvet, and some sticky raw materials processed into paste are coated in the middle, and then they are stacked into thick sheets or various shapes with different colors.

Bao: It is made by processing chicken, fish, shrimp, pork and other boneless clean materials into pieces or velvet, wrapping them with fish skin or nontoxic cellophane, frying them in hot oil or boiling them in soup, and steaming them in a steamer.

binding: the raw materials processed into strips are bound into bundles with day lily, kelp or shredded dried vegetables.

roll: use all kinds of tough raw materials, process them into larger pieces, add velvet, strips, silk or powder made of other raw materials into the pieces, and spread them on the pieces in layers. The pieces should be smeared with some sticky substances such as fish and shrimp. Then roll it up, or roll it into a cylinder from one end, or roll it into a double cylinder from both ends.

pulp: it is made of one kind of raw material and other raw materials (chicken, duck, fish, meat, shrimp, etc. are processed into minced or minced stuffing).

drag: use the method of cooking and pasting.

wearing: firstly, the whole or part of chicken, duck, fish, shrimp and other raw materials are boned, and in the gap after boned, appropriate raw materials are worn inside to make them into various beautiful shapes.

7. Coordination of nutrients:

How many nutrients are contained in the dishes should be considered. It should be considered that the consumer can digest and absorb.

8. Matching of containers:

It is necessary to adapt to the feeding standards of dishes. It should match the type of dishes. Color should adapt to the requirements of dish color.

4. Cold dishes:

Category: single dish, assorted dishes and cold dishes with different colors.

steps: bedding, edge covering and surface mounting.

methods: arranging, piling, overlapping, enclosing, swinging, repeating, etc.