Cold dishes are a major category next to hot dishes, with many practices, forming a unique technical system of cold dishes. According to their cooking characteristics, they can be divided into three categories: stir-fried, boiled, steamed, grilled, fried, sugar-sticky, frozen, rolled and dehydrated, etc. 10. Traditionally, they are cooked with hot dishes.
Cold dishes are often served as the first course, and they pay great attention to the plate-loading process. Its beautiful shape and color have a certain influence on the evaluation of the whole table. In particular, some cold dishes decorated with patterns, with their colorful appreciation, make people feel relaxed and interested, which not only tempts appetite, but also plays a icing on the cake for enlivening the banquet atmosphere.
Specific practices
Cold food is not limited by temperature, and the taste will not be affected if it is put aside for a long time. This is suitable for the warm sand where the guests and the host talk with each other while eating, so it is an ideal drinking delicacy. Because of its unique flavor, it can be served independently.
Take cold bean sprouts as an example. Bean sprouts can be divided into soybean sprouts and mung bean sprouts. Here, soybean sprouts are mainly selected. First, it is recommended to blanch the soybean sprouts for standby. It is best to use them for 2.5 minutes. If the bean sprouts are too short, they will produce toxins when they are not ripe. If they are too long, they will be soft and have no competition. It is faster to treat the heat of the bean sprouts, rinse them with cold water and filter them. Add the processed ginger and garlic foam, and then add Chili oil, sesame seeds and moderate salt.