To make a 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, triple spelling, four spelling, five spelling, scene spelling, and cold spelling of colors. When making a platter, it has to go through three steps: 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 on the bottom and the other on the top; You can also put one cold dish in the middle and the other around. 2, three fights. It is to put three different cold dishes together in a plate. This kind of platter generally uses a disc with a diameter of 24 cm. No matter from the color requirements and taste collocation 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 plate-loading form of Sanpin is to divide the disk into three equal parts from the center point of the disk, and each part is placed with a cold dish; You can also arrange the three cold dishes into three circles inside and outside, and so on. 3, four fights. The method of loading the four-spell plate is basically the same as that of the three-spell plate, except that a cold dish is added. Generally, a disc with a diameter of 33 cm is selected for the four-fight. The most commonly used dish-loading form of four spells is to divide the disc into four equal parts from the center point of the disc, and put a cold dish on each part; You can also put three kinds of cold dishes around and another 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, a cold dish is added on the basis of four platters. Generally, 38 cm discs are selected for the five-fight. The most commonly used plate-loading form of Wupin is that four cold dishes are placed radially around the disk, and another 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 a variety of cold dishes with different colors and tastes together in a big disk. Generally, a large disc with a diameter of 42 cm is selected for assorted scenes. What scene platter requires neat and beautiful appearance, exquisite knife work, accurate spelling angle and coordinated color matching. The assorted dishes are loaded with geometric figures such as circle, five-pointed star and nine-square grid, as well as flower shapes such as sunflower, dahlia, peony and plum blossom, thus forming a colorful pattern, giving diners a refreshing feeling. 6, the color is cold. Also known as pictographic platter and craft cold dish, it is a kind of flat, three-dimensional or semi-three-dimensional pattern of birds and animals, flowers, birds, insects, fish, landscape gardens and so on, which is put together in a dish with exquisite knife work and artistic techniques after careful conception. Cold spell of design and color is a kind of mosaic form with high technical requirements and strong artistry, and its operation procedure is complicated, so it is generally only used for high-grade seats and tables. Cold spell of colors requires prominent themes, novel patterns, vivid shapes, realistic shapes and strong edibility. To make a good cold dish platter, we must first practice the basic skills of making cold dishes. First, we should master the cooking methods of various cold dishes. Cold dishes are not simply cold dishes, but cold dishes cooked by various techniques such as mixing, soaking, pickling, marinating, smoking, freezing, frying, getting drunk, and sticky sugar. 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 and cooked before cutting, so it is difficult and requires high knife skills. Only by mastering all kinds of knife techniques can we cut and match the required platter raw materials; In addition, to make a good cold dish platter, you need to have certain artistic skills and creative ability, so that you can design and make a platter with reasonable color matching, elegant appearance and ingenious conception. What needs to be explained here is that when making a cold dish platter, you have to go through three steps when loading a cold dish, namely, bottom, edge and cover. Bottom: it is to use the leftover bits and pieces or raw materials with slightly inferior texture to pad under it as the basis for loading. Edge: It is to 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 use the best quality and neatly cut raw materials to cover the bottom raw materials neatly and evenly, so that the whole platter looks plump, neat and beautiful. In addition, after some cold dishes are made, they should be poured with flavor juice as needed, or decorated and embellished with some raw materials, such as cherries, parsley, cucumber slices and carved radish.