How to Match Dishes According to the variety of dishes and their respective quality requirements, two or more main ingredients and auxiliary materials processed by knives are properly matched to make them a complete raw material (or a table). Whether the side dishes are suitable or not is directly related to the color, aroma, taste, shape and nutritional value of the dishes, and also determines whether the dishes can be coordinated.
1. Quantity collocation
Highlight the main ingredients: when preparing dishes with a variety of main and auxiliary materials, the main ingredients should be dominant in quantity. Like what? Fried shredded pork and garlic seedlings? 、? Fried shredded pork and leeks? Seasonal dishes mainly eat the umami flavor of garlic sprouts and leeks, so the preparation should be dominant. If it is out of season, this dish should be mainly shredded pork.
When cooking dishes without equal main and auxiliary raw materials, the quantity of various raw materials should be basically equal and set off each other. Like what? Three things? 、? Double crisp? 、? Assorted food And so on, that is, this category.
2. Qualitative collocation
Homogeneous collocation: that is, the main and auxiliary materials of dishes should be soft collocation (such as? Mushroom tofu? ), crunchy (such as? Oil explosion is double brittle? ), toughness matching (such as? Shredded beef with kelp? ), tender collocation (such as? Chicken slices with hibiscus? ) and so on, this kind of collocation can make the dishes cooked and eaten the same; 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? 、? Tofu and fish? 、? Fish fillet? With appropriate wax gourd slices and magnolia slices. This combination of meat and vegetables is a traditional way of diet in China, which has scientific reasons from the perspectives of nutrition and food science.
More expensive and less cheap: refers to high-end dishes. Use something more expensive, something cheaper, like? Stewed Hericium erinaceus in white? 、? Three-silk shark fin? Wait, you can keep the dishes high-end.
Step 3 Match tastes
Light and deep collocation: the light fragrance of ingredients sets off the strong fragrance of main ingredients, such as three circles of roast duck (three circles are carrots, green bamboo shoots and potatoes).
Light collocation: this kind of food wins by light, such as: burning double winters (mushrooms, bamboo shoots)? 、? Braised tofu with fresh mushrooms? Wait a minute.
Match different flavors: the main ingredients and auxiliary materials have different special flavors, so that the mellow smell of fish and the strange smell of some vegetables can be combined to feel different flavors, such as? Fried shredded fish with celery and yellow? 、? Broke the tenderloin? 、? Fried pork slices with green garlic? Wait a minute.
Individually used: some cooking ingredients are not suitable for miscellaneous materials, and those with strong fragrance can only be used alone, such as eel, turtle, crab and shad. In addition, such as: Beijing roast duck, Guangzhou roast suckling pig and so on. , are examples of dishes used alone.
4. Color matching
The color matching of the main and auxiliary materials of the 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:
The colors of the main ingredients and auxiliary materials of color matching 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 tender and white, giving people a refreshing feeling and good for the oral cavity. Shark fin, fish bone, fish belly, etc. Are suitable for matching with colorful dishes.
Miscellaneous dishes with different colors of main ingredients and auxiliary materials are very common. In order to highlight the main ingredients and make the dishes clear in color, 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.
5. Shape matching
What does it say here? Shape? Refers to the shape of the main and auxiliary raw materials of the dish after knife processing, and there are two collocation methods.
The main and auxiliary materials with the same shape have the same shape and size, such as? Fried diced meat? 、? Roast beef with potatoes? 、? Fried pork slices with cucumber? Wait, it's Ding and Ding, block by block, block by block. This will make the dishes look neat and beautiful.
The main and auxiliary materials with special shapes have different shapes and sizes, such as? Litchi squid rolls? The main ingredient squid is single hemp fiber, and the ingredient litchi is round or semi-circular. This kind of food has a unique uneven beauty in form.
The basic cooking method in the kitchen is how to master the heat, that is, the amount of firepower and the length of time in the cooking process. When cooking, on the one hand, we should distinguish the size of firepower from the burning intensity, on the other hand, we should master the ripening time according to the nature of raw materials. Only by unifying the two can the cooking of dishes reach the standard. Generally speaking, the amount of firepower depends on the nature of raw materials, but it is not absolute. Some dishes use two or more kinds of firepower according to the cooking requirements. For example, beef stew, first big fire, then small fire; The preserved fish is small fire first, and then medium fire; Dry-cooked fish is cooked with high fire, then with medium fire, and then with low fire. In cooking, we should pay attention to the following factors when using and mastering the heat.
1. Relationship between cooking temperature and raw materials. There are many kinds of raw materials for dishes, including old, tender, hard and soft. The application of cooking temperature should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked for a long time with low fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed. For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be cured in a hurry because of the large heating area.
2. The relationship between temperature and conduction mode In cooking, the conduction of fire is the decisive factor for the qualitative change of cooking materials. The conduction modes are radiation, conduction and convection. Heat transfer media can be divided into non-medium heat transfer and medium heat transfer, such as water, oil, steam, salt, sand and so on. These different heat transfer modes directly affect the application of cooking temperature.
3. The relationship between heat and cooking technology. Cooking technology is closely related to the use of heat. The techniques of frying, frying, boiling and frying are fast and fast. Burning, stewing, boiling, stewing and other techniques are often cooked for a long time with small fire. However, according to the requirements of dishes, each cooking technique is not immutable in the use of heat. Only by combining various factors in cooking can heat be used correctly. Here are three application examples to illustrate.
(l) Dishes cooked with a small fire, such as beef stew, are all cooked with a small fire. Before cooking, cut the beef into squares and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of beef is in the contraction stage, so it needs to be moved to medium fire, added with auxiliary materials, boiled for a while, and then moved to low fire, so that the contracted fiber of beef can be gradually extended. When the beef is almost cooked, add seasoning and stew until cooked, so that the stewed beef has good color, flavor and shape. If you cook beef with high fire, the appearance of beef will be irregular. In addition, there will be a lot of beef residue in vegetable soup, which will make the soup turbid and easy to form cooked noodles, which are still chewy. Therefore, dishes with large raw materials should be cooked on low heat.
(2) Medium fire is suitable for frying vegetables. When frying raw materials with paste on the outside, the method of gradually frying oil in medium fire is more effective. Because if you use strong fire when frying, the raw materials will be enlarged immediately, forming external coke. If you use a small fire, the raw materials will come out and paste after cooking. Some dishes, such as crispy chicken, are fried in a pot during a big fire, with a hard shell, and then fried in medium heat until crisp.
(3) Wanghuo is suitable for fried, fried and rinsed dishes. Generally, the dishes cooked by Wanghuo are mainly crisp and tender, such as fried mutton with onions, boiled mutton and so on. When boiling water, it must be cooked inside and outside, so that it will be crisp and tender. The reason is that the dishes cooked by Wanghuo can make the main ingredients exposed to high temperature quickly, and the fiber shrinks sharply, which makes the water in the meat difficult to leach out and tastes crisp and tender. If you don't use strong fire, the heat is insufficient, the water in the pot can't boil, and the main ingredients can't shrink in time, you will boil the main ingredients. Another example is the mutton with onion, which looks simple, but some people either make a lot of soup or can't chew it. What can I do to do it well? First of all, the meat should be cut well, and the meat should be cut with the top knife method. Secondly, it must be heated with fire and oil. Put the wok on the fire, put the oil until it emits lampblack, then fry the human flesh until it changes color, immediately add the onion and seasoning and stew for a while, and then take it out of the pot immediately after it changes color. It is also necessary to make a quick decision, otherwise it will cause too much water and chewing.
But now the general household gas stove can only produce three kinds of fires, small, medium and large, which can not meet the requirements of prosperous fire. Stir-fry the dishes cooked by strong fire with medium or small fire. First, increase the amount of oil in the pot appropriately, then heat for a little longer, and then put less raw materials, so as to achieve better results.