Types and requirements of cold dish cooking

Cooking cold dishes. The cooking method of making hot and cold dishes is basically similar to that of hot dishes, and most of them are derivative changes of hot dishes. There are two main characteristics: no thickening and no soup. 1. If you don't thicken the hot and cold dishes, you can't thicken them in the cooking process, otherwise the dish will not be fresh after serving, and it will taste sticky. 2. Hot and cold dishes without soup require that the marinade be fully absorbed by the raw materials. Even for the vegetables with juice, the marinade should be tightly wrapped with the raw materials, and no soup can overflow. 2. Seasoning requirements Cold dishes are very demanding in material selection. It is strictly forbidden to use raw materials with fishy smell, peculiar smell and bad taste. Because people's taste is the most sensitive at about 30℃, and the normal eating temperature of cold dishes is 10~20℃, some cold dishes must be stored in the refrigerator, so the eating temperature is even lower. Therefore, the seasoning amount of cold dishes is slightly higher than that of hot dishes. The aroma characteristics of cold dishes are also obviously different from those of hot dishes. The aroma of hot dishes spreads with the hot air, while the aroma of cold dishes can only be perceived when chewing, that is, the more you chew, the more fragrant it becomes. Therefore, cold dishes need fragrance to penetrate into the texture, which is why many cold dishes are often cooked with spices in order to increase the flavor of dishes. Third, the hygiene requirements of hot and cold dishes mainly pay attention to the hygiene control in the process of cutting, loading and storage. 1. Knives, chopping boards, rags, etc. Must be kept clean, raw and cooked should be strictly separated. 2. Tableware should be disinfected and kept clean and dry. 3. When cold dishes are stored, don't expose them to the air and seal them with plastic wrap. Cold dishes can be stored in the refrigerator according to the season and room temperature. 4. When using the refrigerator to store cold dishes, cooked dishes must be strictly separated from semi-finished products and cannot be mixed together to prevent cross-infection. Second, the production process of hot and cold dishes The production process of hot and cold dishes includes halogen, sauce, hot pot and boiling. 1. technological characteristics and requirements of marinating a. technological characteristics marinating refers to the method of heating and cooking raw materials in pre-prepared marinade. The raw materials used are very extensive, and the most commonly used are poultry, domestic animals and their internal organs. When cooking, put the raw materials into a pot and boil them with high fire, then cook them with low fire until the raw materials are mature or crisp, and the seasoning penetrates into the raw materials. After the marinated raw materials are cooled, they need to be coated with a layer of sesame oil to prevent the surface of the marinated vegetables from drying, shrinking and discoloring. The marinated vegetables with older raw materials can also be marinated and dipped in soup brine, which can increase the tenderness and taste. B. technical requirements for the preparation of marinade. The color, aroma and taste of pot-stewed vegetables are mainly determined by soup brine, which can be divided into red brine and white brine. Red brine. Commonly used seasonings include red soy sauce, Redmi, yellow wine, rock sugar, white sugar, refined salt, sliced onion and ginger, monosodium glutamate and fennel, cinnamon, licorice, tsaoko, pepper, clove and galangal. When making brine, these spices are put into gauze bags and boiled in water with other spices. There is no colored seasoning and white sugar in the white halogen seasoning. White brine is also a kind of commonly used brine, which is made of onion, ginger, pepper, fennel, refined salt and monosodium glutamate with water. The seasoning proportion and taste of various brines vary from place to place, but there is one thing in common. When the raw material of brine is boiled for the first time, the brine soup must be boiled for a certain period of time before it can be discharged. The longer the marinade is preserved, the more fragrant and fresh the pickled raw materials will be. The raw materials should be deodorized before entering the halogen pot. Especially animal raw materials, because of the smell of blood, drain oil or blanch water before pickling. The former can make the raw materials full of color and flavor in the process of marinating, while the latter can remove the blood foam and odor of the raw materials. When cooking, you must master the heat and heat it properly. Pot-stewed vegetables are carried out in large quantities, often several different raw materials or a large number of the same raw materials are marinated in a barrel of brine. The following points should be paid attention to in the specific operation: ① It is necessary to distinguish between old and tender raw materials, where the old raw materials are placed at the bottom of the barrel (or pot) and the tender raw materials are placed on the surface. (2) Care should be taken to bring the fish to prevent it from being overcooked or immature. (3) When there are too many raw materials, in order to prevent the raw materials from burning near the bottom of the barrel (or pot), a pot liner can be placed at the bottom of the barrel. (4) Correctly control the heat. Mature and tender raw materials require medium heat, while crisp and rotten raw materials require low heat. Take good care of the old brine. The more raw materials, the longer the curing time and the higher the quality, just because the longer the marinade is cured, the more raw materials are cooked and the more fresh substances are accumulated, so it is mellow and delicious. The following matters should be paid attention to in the preservation of marinade: ① The residues and broken bones in marinade should be cleaned regularly to prevent these residues and broken bones from sinking into the bottom of the pot and changing qualitatively. ② Add spices or change spices to the marinade regularly. (3) Use special tools to take and put raw materials, and do not touch the marinade directly by hand to prevent bacteria from breeding. (4) After marinating the raw materials every time, boil the marinade, skim off the floating oil and store it in a cool place. Pay special attention not to put it on or near the stove to prevent bacteria from accelerating reproduction. ⑤ It is best to put the marinade in a ceramic or wooden container. 2. technological characteristics and technical requirements of sauce a. technological characteristics sauce is a commonly used method in making cold dishes. It uses the flavor of sauce to make the raw materials taste, generally using animal raw materials and plant raw materials. There are some similarities between the practice of sauce and the stew of hot dishes. Marinate, blanch and fry the raw materials, then add various spices and seasonings to stew, and finally stew the marinade until it is thick and evenly adhere to the surface of the raw materials. The rouge of pickles can not be separated from colored seasonings, refined salt and spices to increase the texture of dried vegetables and make them red. Pickles are generally made with fresh sauce, leaving no old brine. The shape of raw materials is generally larger. After the sauce cools, it needs to be replaced by a knife and put on a plate before eating. B. If the raw materials are salted with nitrate before making the sauce, it is necessary to master the amount of nitrate, and it is not allowed to add it blindly just for the sake of red meat color and fragrant meat, otherwise it will affect the taste and produce astringent taste, and nitrate can also be transformed into carcinogens. If the pickled raw materials need to be fried, the oil temperature should be higher and the frying time should be shorter. In order to make the color more vivid, you can also smear a small amount of soy sauce on the raw hide. After frying, the raw materials will have a golden red background color first, and the color of the sauced dishes will be more vivid. Sauce ingredients are often cooked in large quantities at the same time. Therefore, it is necessary to choose raw materials with similar age and tenderness and similar shape for cooking. If raw materials with different textures need to be made in the same pot, they can be heated at the same time in the early stage of heating, and they must be operated in different pots in the thickening stage of marinade to ensure the consistency of maturity, tenderness and color of raw materials. In addition, the raw materials should be turned over 1~2 times in the process of making sauce to make the color of raw materials uniform. There are many raw materials, so when operating in the same pot, put bamboo grates on the bottom of the pot before discharging to prevent the bottom of the pot from burning. When marinating, you should first boil with strong fire, then turn to low fire to keep the soup slightly boiling. When the raw materials are basically mature, change the fire and pour marinade on the raw materials with a spoon to make them evenly colored and cooked. 3. Process characteristics and technical requirements of hot frying The hot frying process refers to the rapid removal of raw materials after boiling, and the eating method is mostly dipping or mixing seasonings. Pay special attention to the freshness and tenderness of raw materials when selecting materials. In order to ensure the crisp texture effect of raw materials, the heating time must be controlled well, and the general raw materials should be taken out immediately after being cut off. There are many kinds of hot sauce, and there is a large choice. Generally, it is composed of basic spices and spices. The basic seasonings are soy sauce, salt, sugar, vinegar and monosodium glutamate, and the seasonings are pepper, pepper, pepper, onion, ginger, garlic and wine. When seasoning, the seasoning should be mixed with the raw materials while it is hot, and sometimes it needs to be drenched with hot oil. 4. The technological characteristics and technical requirements of white cooking are basically the same as those of hot dishes. The difference is that the boiled cold dishes are mostly aniseed. There is no salty seasoning in the soup, so the ingredients are not hot. After the raw materials are cooled, they are processed by knife workers and put into plates, and then served with flavor plates. Boiled vegetables are white, tender, fresh, original, light and refreshing. The seasoning and cooking of boiled vegetables are separated, so the operation is relatively simple and easy to master. However, when cooking, you should pay attention to mastering the heat. Because the original nature and shape are different, the requirements for cooking are different, so we should treat them differently when cooking. For example, fresh and tender raw materials should be boiled in boiling water, and then stewed out of the fire for soaking when the water boils again. Large raw materials should be boiled in cold water, and then simmered for a certain period of time; Old and tough raw materials should be stewed for a long time with low fire. Generally speaking, boiled vegetables are mostly cooked and tender, and less crispy, so raw materials can be removed if they are broken. When cooking in a cauldron, a variety of ingredients are often combined into one pot, and mature raw materials should be taken out at any time. In order to make the raw materials heated evenly, we should also pay attention to avoid the raw materials floating out of the water. Some raw materials can also be soaked in soup after cooking, and then they can be taken out and changed on the plate. Their representative dishes are boiled chicken and boiled chicken. & lt/FONT & gt；