As an appetizer, cold dishes are often the first to appear at a banquet. What are its characteristics?

As an appetizer, cold dishes are often the first to appear at a banquet. What are its characteristics? The following features, cold dishes: (alias cold meat, cold dishes, cold drinks) Larger restaurants or restaurants are all prepared by professional chefs. Because the finished product is cold when it is taken, it is called cold salad. Cold salad is a dish for drinking, and it is always the first dish at a banquet. Everyone is very concerned about the first course. If you eat the first dish in an elegant way, with a comfortable color and a sweet and delicious taste, you will definitely leave a good memory for the diners, have a pleasant experience of this banquet and increase your appetite. Therefore, "cold meat" is a very important part of all banquets, and the rules have such high requirements for color, taste, fragrance, type and quality.

Generally speaking, it should be dry, crisp, fresh, mellow and not greasy. Dry aroma is one of the main signs of chilled meat dishes. Scent will affect appetite. Halogen, sauce, smoked, pickled, wax and other finished products should be tough and dry, which will make people have an appetite and never tire of eating.

Because the smell of dry incense is outstanding, when cooking cold salad, most of them need spices to make marinade except fresh fish or mixed vegetables. The stronger the marinade, the better. The marinade is cooked until it goes deep into the bone marrow, and the cooked cold drink is fragrant.

Brittleness is one of the key indicators of cold salad quality. Many raw materials are crisp and refreshing, which needs to be maintained after cooking. Therefore, cold dishes, braised oil, baked products and other products should be tender, crisp and delicious, and should not rot.

The color and variety of cold salad can not be ignored, and it must be bright in color and elegant in appearance. Proper use of knife skills can make the cut wires, strips, blocks and pieces have the same size and uniform thickness.

Cold salad is an important way to add flavor to a banquet. Generally, it is the first time to appear, and it has the effect of satisfying hunger and appetizing. An excellent cold salad should have the advantages of bright color, fragrant lips and teeth, delicious but not greasy, elegant appearance and so on, and give full play to its role of "catching people" at the dinner table.