What do you use to pack vegetables?

I don't know what Chinese food and western food you cook, I'll tell them separately! I hope it helps! Dishing is the last process in the cooking process, and its effect directly affects the color, shape and quality of dishes. Chinese food should meet the following requirements: 1, clean and tidy. That is, the container is clean and spotless. The operation should follow the hygienic standard, the bottom of the pot should keep a certain distance from the container, and the soup should not splash on the edge of the container. 2. The dishes are full and the main ingredients are outstanding. Most of the dishes are piled in the shape of steamed bread or oval, but they cannot be flat or uneven. The main components should be clearly visible and not covered by auxiliary materials. 3. Pay attention to color matching and have beautiful appearance. When loading dishes, we should consider the harmony and beauty of the overall shape and color of the dishes in the container. 4. Choose a suitable container when loading vegetables, don't let the vegetables overflow the container, and don't let the vegetables appear lonely and stingy in the container. From Chinese chefs to western chefs, I have experienced many different styles of star-rated hotels and restaurants, participated in many large-scale and high-standard catering reception tasks, experienced many cooking competitions of Chinese and Western cuisines, and extensively visited and read a large number of Chinese and Western cooking books and online works. Carefully understand the differences between Chinese and western food, whether it is cooking methods and raw materials, cooking cuisines and genres, or even the order and way of serving. All these differences ultimately determine the difference in disc loading. First of all, from the perspective of cooking materials, the climatic conditions, geographical environment, productivity development level and even historical evolution around the world have caused differences in cooking materials. On the surface, it seems that it has little to do with plate loading, but different raw materials directly lead to different cooking methods. The different cooking methods directly affect the different dressing plates. For example, because China has never produced cheese, a common raw material in western food, there is no way to cook cheese on the plate. Just like there are no bamboo shoots and bamboo sheng in western food. Of course, the factors that determine cooking methods are not limited to raw materials, but also the differences in eating methods. Because people in China eat with chopsticks, the raw materials of Chinese food are often processed very finely. Although in a sense, this is a kind of progress that shortens the cooking time, facilitates the taste of raw materials and even facilitates digestion. But it is not convenient for modeling, which directly affects the process and effect of board loading. Often only other raw materials unrelated to the dishes can be used for wrapping and decoration. At this point, some well-known dishes, such as "shredded pork with fish flavor" and "pine nut rice", are good evidence. Westerners can use knives and forks at the dining table, so they use more raw materials, which is more conducive to the three-dimensional modeling when loading plates. In terms of cooking cuisines and genres, Chinese food developed from the traditional four cuisines to eight cuisines, so that later, the provinces became a kind of cuisine and genre. Until today's "chaos in the world", the obvious boundaries between cuisines and schools are becoming more and more blurred. The dishes are also unique, varied and colorful. Exquisite food carving and tableware with different shapes add fuel to the fire, highlighting and embodying the diversity and appreciation of dishes. However, a careful understanding will reveal that no matter what kind of cuisine or genre, it has never broken through the traditional cooking methods of "frying" and "simmering". Most dishes can only be put on a flat plate, or decorated with food carving, or served with special-shaped utensils, but they are often suspected of usurping the role of the host. Some of these cooking methods are also widely used in western food, and the plate loading method is similar. Western chefs also try their best to please diners with different utensils to make up for the bland way of loading dishes. However, many fried foods in western food are suitable for the overall shape because of their large size, which is easy to produce three-dimensional sense. In addition, there is an almost unwritten rule in western food, that is, what is put on the plate must be edible. Although this limits the chef's use of carving works to decorate food, it promotes the chef's imagination and creativity to develop in another direction, that is, to decorate food with food, and to reflect the artistic effect on the plate with colors and water droplets. Chinese food, especially hot food, is mostly soup, which is also an important reason why Chinese food is delicious. Even if the chef is skilled in collecting food, it is difficult to guarantee that more than two dishes will not taste the same. In western food, dishes made by different cooking methods can be "wet and dry" to avoid cross-flavor. In addition, due to the variety of Chinese and western food serving methods, there are also great differences in plate loading methods. The so-called different ways of serving food are also one aspect of the different forms of Chinese and western dining. Traditionally, most people in China like to eat around, that is, everyone forms a table and eats the whole dish in the middle. Although, in recent years, due to the improvement of people's quality of life, the requirements for food hygiene have been continuously improved, and in many cases, the system of separate meals has been adopted, which appears in the form of "separate meals", but in general, it has not completely got rid of the overall way of serving. At this point, the eating methods of western food can be described as rich and varied, such as banquet reception, buffet and simple meals. Almost all the dishes are served in the form of separate meals. This makes the dishes of western food more diversified and the use of utensils more diverse. For example, snacks, appetizers and salads at cocktail parties and buffets, and even goblets as utensils. It is also common to use polished marble plates and mirrors as utensils for cold dishes on large buffet tables. Chefs often use different colors and shapes of raw materials to spell out different shapes and lifelike flowers, birds, fish and insects. This is beyond the reach of western chefs. The big platter in western food will make use of the reasonable collocation of raw materials and the reasonable layout of the whole disk to create a more atmospheric geometric figure. And this large-scale three-dimensional platter, through the overall layout of the table, has formed a patchwork and colorful spectacle. Even if sculpture is not used as decoration, its visual effect is enough for diners to feast their eyes. Traditional Chinese food pays more attention to the collocation of color and taste in raw materials and dishes, and seldom pays attention to the rationality of nutrition. The raw material collocation of western food will pay more attention to nutrition, especially for the main course. Meat or seafood with high content in protein is often used with colorful vegetables and starch to form a reasonable collocation. This is also one of the main differences between Chinese and western dishes. The style evolution and fashion trend of Chinese clothes are not obvious. Taking the main course as an example, it is usually through the needs of a single dish to choose the corresponding utensils. At this point, there is not much difference between different cuisines. The evolution of western food directly leads to the development trend of food. In the centuries when French cuisine dominated the world, western food basically followed the "authentic lineage" of French cuisine, with the assorted forms of French cuisine as the model without exception. Even though Italian food plays an important role in western food, it has not established its position in the form of plate loading. After entering the separate-meal system one or two hundred years earlier than the Chinese, the plate-loading form of the main course basically formed a fixed pattern. That is, the main ingredients (chicken, duck and fish), starch raw materials (rice and sweet potato food) and vegetables are arranged in a triangle. This situation lasted until the 1980s and 1990s, when a "Pacific storm" arose and overthrew the dominant position of French cuisine. This cooking method, which originated in the Asia-Pacific region and was pioneered by Australia, not only revolutionized the use and collocation of cooking materials, tastes and cooking methods, but also innovated the style of serving and dishes, giving people a refreshing feeling. Perhaps due to the influence of Chinese food "1: 1 rice", the plate loading method tends to be tall and three-dimensional, and pays more attention to the three-dimensional effect of dishes. With the continuous improvement of the cultural literacy and aesthetic literacy of catering practitioners, the form of western-style clothes has also appeared a brilliant situation. From centralization to decentralization, from one point to two points or even more. Make full use of geometric modeling and visual effects of water droplets to achieve the perfect combination of dishes. According to the author's observation, in recent years, many chefs like to use "mini plates" to hold soup, or to hold some auxiliary dishes or even some main courses. Then put the "mini-dish" in the main dish as a part of the dish to achieve the effect of embellishment or prominence. Using a "mini tray" to hold soup can prevent * * * from smelling when different ingredients are mixed. The use of "mini-disc" can also highlight the visual effect, or the colors are different, or the level drop is different, or the focus is shifted. In a word, this trend is becoming more and more serious and is widely used in modern western food. This undoubtedly benefits from the development of modern ceramic manufacturing industry, the aesthetic quality of employees and the progress of fashion concepts. It seems that many chefs in China have accepted this way invisibly, hoping that this brand-new way of plate loading can bring progress to China's plate loading technology and even affect the reform and development of cooking methods. Although, due to various reasons, Chinese and western dishes are very different. However, it is difficult to tell whether these different styles of loading are good or bad. It is believed that with the continuous communication between Chinese and western cooking industries, the differences in the use of raw materials are narrowing, the cooking technology is improving, the aesthetic quality and cultural quality of practitioners are improving, and the Chinese and western food styles are further integrated, so will the differences in the way Chinese and western dishes are served. The author used to be a supporter of food carving, and also used food carving works for a long time to improve the loading effect. As a practitioner in the catering industry, I believe that when decorating dishes with food carving works, I hope to give more consideration to the edibility of the dishes themselves, as well as the primary and secondary status and hygiene requirements between decorative materials and works and dishes. In order to avoid "usurping the role of the host" or deviating from the subject. The author appreciates the concept of "decorating food with food" in western food, and hopes that the majority of Chinese chefs can reform their cooking techniques and skills, starting with improving their eating methods and improving their aesthetic cultivation. , comprehensively improve the loading technology of Chinese food.