In image art, color has an artistic charm of voice. It is inseparable from image and is the language of image art. Without it, the image art will lose its charming charm. It can not only make the image of colorful dishes have texture, but also render the atmosphere, set off the theme and attract people's attention.
The design of colorful vegetables can only be coordinated and combined with the natural colors of the cooked raw materials; It can't be arbitrarily deployed like painting coloring. However, we can only follow the law of color contrast and coordination, carefully combine colors, and reasonably and appropriately use the techniques of exaggeration, concentration, refining and foil in decorative arts, which can also receive good results. Coordinate the image of multiple colors, and prevent too many colors from being uncoordinated in color setting, giving people a dazzling feeling. Peacocks, for example, are gorgeous only if they are colorful, but they must be properly matched and coordinated. And it should be simplified from complexity. Changing from complexity to simplicity means not only changing colors, but also changing from complexity to simplicity in image, so as to make it look like a peacock, so that a simple "proud as a peacock" pattern can be formed with only one head and a fan-shaped tail. It not only vividly reproduces the beauty of proud as a peacock, but also creates conditions for the reduction of color.
Color plays a great role in people's psychology, which cannot be ignored. People often divide colors into warm colors and cold colors. This is the classification of colors in people's feelings, and it also reflects people's psychological status. The function of dish color is manifested in people's different psychological feelings about dish color due to seasonal changes. It is very important to meet the requirements of consumers' psychological changes this season. For example, in summer, when the weather is hot, people generally like to eat cold dishes with light and refreshing taste and clear white juice. Like the "pen kite", its basic color is white with a little green ingredients in the middle, which gives people a refreshing feeling. In winter, people like to eat warm dishes with heavy color and strong flavor, such as those stewed in brown sauce and with large oil juice.
Bright and natural In cooking materials, almost all colors in painting can be found, and their colors are bright and natural. Of course, the colors of cooking ingredients may not all be matched together, which is determined by the content of the dish itself, mainly the taste and shape. Although the colors can match, they can't be used if the tastes don't match, and they need to be replaced by other ingredients. It is necessary to have a uniform taste and a harmonious color, which is of course much more difficult than the color matching of painting.
Does this mean that the color setting of colorful dishes must be completely consistent with the actual color of the theme? Of course not! This should consider the representative colors of this image, that is, the colors that can explain this image, such as the yellow of golden dragon, the white of crane, the red of rooster, the green of peacock and the brown of eagle. As long as we grasp the color of its main parts, other colors can be substituted. In addition, it can also change the color of the image itself, making it a "work" with the characteristics of folk arts and crafts, that is, using exaggerated methods to express the object, such as the coloring of the New Year book.
The image of a single color, the color setting in colorful dishes can not be single, and a single color gives people a monotonous and dull feeling. Therefore, it should be sublimated to change a single color into two colors or multi-colors; If not, it should be decorated with other colors to increase the vitality of the disk. For example, the color platter "Eagle Spreads its Wings", if it is in its true color, the eagle is mostly dark brown. According to this mosaic, the color of the whole disk is a gray accompaniment, and the lines of feathers are not obvious, which will only have a negative effect on appetite. Therefore, in the actual platter, one or two colors should be added, which can not only increase the aesthetic feeling of the image, but also make the lines of feathers clear and obvious. This is the effect of changing a single color into multiple colors. Psychological changes According to the changes of people's seasonal psychology, it is a great knowledge of the color of colorful dishes to conceive colorful dishes that are in line with this psychology.
Usually, in order to highlight a certain color, dishes are decorated with a small amount of materials that have a great contrast with the color of the main ingredients, so as to set off the color of the main ingredients in sharp contrast, which can achieve the effect of "the cicada forest is quieter and Tonamiyama is more secluded". For example, when making this famous dish, experienced masters always sprinkle a few green pea seedlings on the soup noodles with clear soup at the bottom. It can not only make the soup look clearer, but also make the soup look less monotonous, which is the effect of color contrast. In addition, artificial pigments should be used as little as possible or not in colorful dishes. Although synthetic pigments are easy to use, bright in color and unaffected by seasons, it is generally considered that it is unsanitary to add synthetic pigments to food. So try to use it as little as possible or not. Try to use the natural colors of raw materials to prepare colorful dishes.
Respondent: Gaozu Rain 97-New to Jianghu Level 2 3-22 2 1:35
Onion, garlic, celery, etc. are rich in aromatic substances, which are suitable for matching with animal raw materials to make dishes more fragrant and delicious.
For example, the color of "hibiscus chicken slices" is white, and if you add some green vegetables, you can even set off the white color like hibiscus flowers;
Another example is "Fried Shrimp", which is natural and beautiful. If you add some green beans, it will give people a fresh feeling.
Personally, these kinds are representative, so I suggest sliced chicken with hibiscus (eaten with friends, not bad).
The practice is as follows-main materials and auxiliary materials
Egg white100g
wet starch
7.5 grams
50 grams of fresh lotus root
75 grams of white soup
Salt1.5g.
25 grams of red oil
Sugar 1 g
500 grams of sesame oil
0.5g ginger juice
It consumes about 75 grams.
2.5g monosodium glutamate
Cooking method
1. Wash the fresh lotus root epithelium, check the bed with bamboo gravel into filaments, chop them into mud, and add egg white, 2.5g wet starch and refined salt.
0.5 g, monosodium glutamate 1 g and white soup 15 g, whipped in one direction into a snowflake-like egg white paste.
2. Put the frying spoon on high heat, add 500 grams of sesame oil, heat it to 40%, and add egg white paste. Gently stir with a spoon, and when the egg white paste becomes flaky, pour it into a colander to drain the oil, that is, "hibiscus chicken slices".
3. Put salt 1 g, ginger juice, sugar 1 g, monosodium glutamate 1.5 g, 5 g of wet starch and 60 g of white soup together in a bowl to make a thick juice.
4. Return the frying spoon to Wanghuo, let the sesame seeds smoke 25 grams, heat to 50%, pour in the sauce, add the "hibiscus chicken slices", and gently stir with the spoon, so that all the "hibiscus chicken slices" are hung with the sauce. Serve in a plate and drizzle with red oil.
Process key
1. Beat the egg white paste in one direction, without stopping halfway.
2. When thickening, after pouring the juice, don't stir it. When the top is bubbling and the starch is fully gelatinized, gently stir it with a spoon. Be careful not to push the chicken slices rotten, so that the juice is bright and the chicken shape is complete.
Flavor Features This product is a traditional vegetarian dish with Beijing flavor, with egg white as the main ingredient, fresh lotus root paste, stir-fried into slices, and hung with sauce. The color of the dish is milky white and looks like "chicken slices", and the cover is covered with a layer of red oil. The color is beautiful and elegant, the quality is soft and the taste is fresh. With green vegetables, it is an expensive colorful dish on the hotel table.
Sound to China and foreign countries, full of praise.
Responder: 007 ended-apprentice wizard level 3-23 09:0 1
(1) Colored cuisine is an artistic dish specially treated in color and shape. Colored dishes have unique skills in matching knives with raw materials. Without superb technology, they cannot be made into delicious and nutritious dishes with good color and shape. To do a good job in colorful dishes, we must pay attention to: strictly choose raw materials to facilitate the treatment of shape; The pattern, shape and color of dishes should be generous, beautiful and harmonious. Because of the use of manual work, attention should be paid to cleanliness and hygiene.
(2) The coordination of colorful dishes is varied and subtle. Here are some methods:
Stacking: Stacking refers to processing raw materials with different colors and tastes into the same shape, mostly in the form of sheets, and then overlapping the partitions, with paste-like materials (such as shrimp paste) in between, overlapping into a whole. For example, fried fish paste: Sliced fish slices, ham, pork and pickled vegetable leaves are cut into rectangles of the same size, which are pasted on both sides of the fish slices, and the slices are coated with shrimp paste.
Roll: Roll is made by cutting elastic raw materials into large rectangular pieces, then cutting materials with different colors and tastes into filaments or minced meat, arranging them on the pieces respectively, coating them with egg powder paste (egg and starch paste) and rolling them. Both ends can be made into various beautiful shapes. For example, the "three-silk fish roll" is a large rectangular fish fillet, in which ham, bamboo shoots and shredded mushrooms are put aside (cut longer to expose them from the fish fillet), and the fish fillet is rolled up and coated with egg paste powder to close the two ends. Then steamed or fried and drenched with juice.
Row: There are two kinds of rows, such as "sunflower duck slices". First, four kinds of raw materials with different colors, such as duck meat, mushrooms, bamboo shoots and ham, are cut into thick slices, and a round mushroom is placed at the bottom of the bowl, and then duck meat, mushrooms, bamboo shoots and ham slices are spread on it, alternately arranged in a sunflower-like shape, with minced duck meat on the surface, seasoning added, steamed in a steamer and covered.
The other is to use one main ingredient and add other raw materials around it to make various patterns, such as "orchid pigeon eggs".
Tie, tie is to tie the raw materials cut into strips or pieces into bundles with day lily, flat-pointed silk, kelp, etc. For example, "Chai Ba Duck" is a kind of duck meat strips which are boneless and heated, with ham strips, mushrooms strips and bamboo shoots, and then tied into bundles with shredded dried vegetables outside, and steamed into soup dishes in a steamer. Another example is "Chicken with Clear Soup Belt", which is a famous dish in which boneless chicken, ham, bamboo shoots and mushrooms are cut into pieces, holes are made between the pieces, and then flat tips are strung together, tied at both ends to make it look like a belt, and seasoning and clear soup are added to cook in a steamer.
Steep: It is based on one kind of raw material, and other raw materials are filled into the colorful vegetables. For example, "green pepper", first remove the heart of the green pepper and coat it with a thin layer of dried water chestnut powder. Then cut pork and ham into velvet, add water chestnut seasoning, stir well and put in green pepper. Fry in a pot, add soup and cook.
Bao: Bao is a colorful dish made by cutting chicken, fish, shrimp, pork and other tender and boneless raw materials into pieces or pieces, wrapping them in net oil, egg cakes or lotus leaves, and heating. Such as "Fish-skin Wonton", the bones of large yellow croaker are removed first, then diced, dipped in water caltrop, beaten into thin skin with a rolling pin, and then seasoned shrimps are used as stuffing, wrapped into wonton shape and cooked.
Money seaweed
(main materials and auxiliary materials)
Nostoc flagelliforme 20 g
5 grams of tender spinach leaves
Egg white l pieces
Shaojiu15g
Monosodium glutamate l gram
Broth15g
Chicken broth1000g
Chicken breast100g
3 eggs
Salt1.5g.
Cooked lard15g
Wet starch10g
5 grams of Shuifa Yulan tablets
[Cooking method]
1. Chop the chicken breast into fine pieces, put it in a bowl, and add cooked lard10g.
, egg white 1 piece, stir to make chicken stuffed.
2. Rinse Nostoc flagelliforme and dry it by hand. Slice the magnolia slices and wash the tender spinach leaves.
3. Take an egg, break it up, add a little water and a little wet starch, stir it evenly, and steam it to make a yolk cake.
Let it cool, cut it into long strips 1 cm square, and use it as a money eye. Then take 2 eggs and break them up with a little water and less.
Allow the starch to wet and stir well. Burn the wok, polish it with oil, and share 2 egg skins.
4. Mix the stuffed chicken with the clean Nostoc flagelliforme, spread the egg skin on the chopping board, and spread the mixed Nostoc flagelliforme separately.
Put a long strip of cut yolk cake in the middle and roll it into a cylinder with a diameter of about 3 cm. ***4 volumes, flat disk,
Steam in a cage for 5 minutes and take out. After cooling, vertical knife cuts 1 cm thick money-shaped discs and arranges them neatly in a steaming bowl.
Inside, pour chicken broth, add a little salt, steam it in a cage, take it out, buckle it in a big soup bowl, and pour out the steamed soup.
5. Fire the pot, put the chicken broth to boil, add refined salt, Shaoxing wine, tender spinach leaves, magnolia slices and monosodium glutamate.
Skim off the foam and water the soup bowl.
[Process Key]
1. This product is a colorful dish, and the production requirements are fine. It is an egg yolk cake for money, and it is cut 1 cm square.
Same size. Stir the Nostoc flagelliforme and the stuffed chicken evenly, roll it into a cylinder with the same thickness from beginning to end, and the money must be in the right place.
Central.
2. This is a soup dish, and hanging chicken broth well is the key to ensure delicious taste.
3. In some areas, spinach leaves and magnolia slices are not used, but this auxiliary material is added to match money, yellow, black,
Green, white, pleasant color.
[Flavor characteristics]
1. Nostoc flagelliforme is a specialty in northwest China. It is sweet and cool, and has the functions of nourishing spleen and kidney, relieving cough and resolving phlegm, and promoting diuresis and swelling.
Equal efficacy. Its nutritional value is very high. Compared with eggs, protein is 65% higher than eggs, and the calories are eggs.
Twice as much, and the carbohydrate is 35 times.
This dish is often used as a starter, which means "money makes a fortune". Its characteristics: it looks like money, and the chicken soup is delicious.
Chicken is crispy and tender, and Nostoc flagelliforme is soft.
Respondent: Chihiro Miyazaki-Juren Level 5 3-23 13:03
Sichuan cuisine recipes Sichuan cuisine recipes practices home-cooked recipes (with pictures)
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Respondent: zigongren-senior manager level 7 3-26 16:0 1
Peer! I have two here. What do you think?
1: pineapple shrimp balls:
Ingredients: shrimp paste,
Accessories: square bread (that is, the kind baked in a bread machine), coriander core,
Practice: marinate the shrimp paste to taste first, then change the bread into smaller dices. After the shrimp paste tastes, knead the shrimp paste into a ball, roll it on the diced bread, fry it in the oil pan until golden brown, take it out, and then insert the coriander core into the fried shrimp balls, which is the shape of a pineapple.
2: Wonderful seafood rolls
Ingredients: cuttlefish granules, metapenaeus ensis kernels,
Dressing: wonderful sauce, cantaloupe granules, apple granules, sticky rice paper, eggs and bread crumbs.
Practice: Mix cuttlefish, metapenaeus ensis kernel, wonderful sauce, cantaloupe and apple, then wrap it in sticky rice paper, hang the whole egg paste, wrap it in bread crumbs, fry it in oil pan until golden, put it on a plate and surround it.
Dialect is too heavy for network communication. Waste everyone's feelings. You have to tell everyone about the raw materials, cuisines and tastes you expect to use. Maybe many people can help you.