How to make cold dishes in the hotel?

Cold dishes, commonly known as chilled meat or cold dishes in the catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish. The main raw material of cold dishes is mostly clinker, so it is completely different from hot dishes. Its main characteristics are: fine selection of materials, dry and fragrant taste, crisp and tender, cool but not greasy, bright color, neat and beautiful shape, harmonious and pleasing to the eye.

(1) In terms of cooking methods, cold dishes should not only meet the requirements of being dry, crisp and refreshing, but also be delicious.

(2) According to the requirements of different varieties of cold dishes, be crisp, tender, fragrant or refreshing without soup or greasy.

(3) Knife cutting is the main process to determine the shape of cold dishes. The operation must be meticulous, neat and beautiful, equal in size and uniform in thickness, so that the shape of cold dishes after changing knives can meet the requirements of food quality.

(4) The color coordination between dishes, between auxiliary materials and main materials, between seasonings and main materials, and between dishes and containers is required in the platter. The shape should be beautiful and generous, so that the cold dishes after the platter are presented with excellent, colorful and vivid aesthetic feeling.

(5) Pay attention to nutrition and hygiene. Cold dishes should not only be good in color, fragrance, taste and shape, but also pay attention to the adjustment of nutritional components between various dishes and their vegetarian dishes, so that the prepared dishes can meet the requirements of nutrition and hygiene and improve human health.

(6) When assembling cold dishes, attention should be paid to saving raw materials, and on the premise of ensuring quality, try to reduce unnecessary loss and make the best use of raw materials. Generally, it can be divided into three steps and six methods:

(1) The three steps of board assembly: whether it is "single board", "double board" or "splicing board", it should be used reasonably according to the original shape of raw materials and the different shapes of blocks, sheets, strips and lines processed by tools. Generally, there are three steps when loading plates: bottom, edge and surface. The first step is to bottom the plate, that is, when loading the plate, put some broken materials and irregular blocks and sections of ingredients at the bottom of the plate, and the second step is to surround the edge, also called "fan", that is, surround the broken materials at the bottom with relatively neat clinker; The third step is to install the surface, and arrange the clinker with the best quality, the neatest cutting, the most uniform arrangement and the most beautiful appearance on the disk surface.

(2) Six loading methods: 1. Row: Clinkers are arranged in rows in the dish, and the raw materials of the dish row are mostly rough squares, waist blocks and ellipses. Row, there can be a variety of different row methods, such as "ham", zigzag stacked, stacked layer by layer, can discharge a variety of colors. 2. Accumulation: Clinker is accumulated in a pallet, which is generally used for a single pallet. Piles can also be colored into patterns, and some can be piled into beautiful pagodas. 3. Stacking: The processed clinker is neatly stacked one by one, generally in a trapezoidal shape. 4. Surrounding: arrange the cut clinker in a circle and surround it layer by layer. Many patterns can be made by enclosing. Some put a layer of auxiliary materials around the arranged main materials to set off the main materials, which is called edge. Some use flowers to surround the main ingredients, and the middle is decorated with auxiliary materials to form a flower heart, which is called a row. 5. Pendulum: it is to use a variety of knife methods, with clinker of different shapes and colors, to put into various shapes or patterns. This method requires skilled technology to pose vivid and vivid shapes. 6. Cover material: first put the clinker in the bowl or on the knife surface, and then turn it into a dish or put it on the dish surface. There are 13 cooking methods for cold dishes, namely, mixing, marinating, frying, crisp, sauce, pickling, waxing, bittern frying, spiced oil stewing, freezing, boiled, fermented and rolled. There are six ways to mix cold dishes: raw mixing, cooked mixing, raw and cooked mixing, spoon mixing, warm mixing and clear mixing. Fresh fish, beef tenderloin and green radish are the main raw ingredients. After primary processing, the main and auxiliary materials are cut into filaments and mixed with condiments to become raw mix. If it is raw fish, choose live carp and cut it along the tail. After bleeding, stick the fish under the spine, cut it into shredded fish, put it in a bowl, add rice vinegar and slaughter it for the second time, and mix it with fresh shredded cucumber, shredded water radish, coriander, Jiang Mo, minced garlic, Chili oil, sesame sauce, mustard halogen, refined salt and other seasonings. Features: sour and spicy, ventilated and appetizing, it is a good accompaniment.