Method for making side dishes

Generally, family side dishes only choose what they like to eat, and will not put things similar to food together to make a dish! I happen to work in a hotel. The following is the general process of preparing food for hotel kitchen knife workers (also called food preparation workers), which can be used for reference, but each hotel has different specific requirements for preparing food. Only when I have worked in a hotel kitchen will I understand!

First, side dishes can be divided into: side dishes of hot dishes (lettuce); Cold dish (cooked dish) side dish.

Second, the operating procedure is:

Hot dishes: material selection-knife work-side dishes-cooking-finished products (serving)

Cold dishes: material selection-cooking-side dishes-serving (serving)

Third, hot dishes:

1, mass:

Meet the cooking requirements: soft with hard, hard with hard, crisp with crisp.

Meet the nutritional requirements: pay attention to the mutual cooperation and complementarity between dishes to improve the nutritional value of dishes.

2. Dosage:

Use a single material: pay attention to highlight the advantages of raw materials and avoid the disadvantages of raw materials.

Matching of main and auxiliary materials: pay attention to the color, fragrance, taste, shape and nutritional components of the main materials.

Mixed materials regardless of priority: pay attention to the color, fragrance, taste and shape of various raw materials and maintain their balance.

3, color matching:

Color matching: the main materials and auxiliary materials use the same color.

Different colors: the main materials and auxiliary materials use different colors.

4. Use incense:

In order to increase the flavor of dishes and remove the fishy smell, some fragrant "ingredients" (such as onions, ginger and garlic) will be added.

In order to make the dishes more fragrant and beautiful, you can add some flavor accessories such as "coriander" and "sesame" to mix, cover and decorate.

5. Taste matching:

Mainly based on the taste of the main ingredients, the taste of the auxiliary materials should adapt to the taste of the main ingredients, set off the taste of the main ingredients, and make the taste of the main ingredients stand out.

When the flavor of the main ingredient itself is weak, auxiliary materials and seasonings with heavy umami flavor should be used to make up for the lack of flavor of the main ingredient and make the taste of the main ingredient more delicious.

When the flavor of the main ingredients is too strong or greasy, it can be diluted by blending with appropriate auxiliary materials, so that the dishes are moderate in taste, delicious and easy to digest and absorb.

6, shape matching:

Row: Generally, clinker is made into various shapes, such as sheets and blocks, and then arranged into various patterns by using the colors and shapes of raw materials, and steamed in a cage.

Stacking: several raw materials with different colors are processed into sheets or velvet, and some sticky raw materials processed into paste are coated in the middle, and then stacked into several thick sheets or shapes with different colors.

Bag: chicken, fish, shrimp, pork and other boneless clean materials are processed into blocks or velvet, wrapped with fish skin or nontoxic cellophane, fried in hot oil or boiled in soup, and steamed in a steamer.

Tie: Tie the raw materials processed into strips into bundles with day lily, kelp or shredded dried vegetables.

Roll: made of various tough raw materials, processed into larger blocks, added with powder made of velvet, strips, silk or other raw materials, and spread on the blocks in layers. Debris should be smeared with sticky substances such as fish and shrimp. Then roll it up, or roll it into a cylinder from one end, or roll it into a double cylinder from both ends.

Meat quality: made of one raw material and other raw materials (chicken, duck, fish, meat, shrimp, etc.). ).

Drag: by boiling.

Wearing: firstly, the whole or part of raw materials such as chicken, duck, fish and shrimp are boned, and appropriate raw materials are worn in the gap after boneless to make them into various beautiful shapes.

7. Coordination of nutrients:

Consider the nutrients contained in the dishes. It should be considered that consumers can digest and absorb.

8, container with:

Feeding standard should adapt to the dishes. It should match the type of dishes. The color should adapt to the requirements of the dishes.

Fourth, cold dishes:

Category: single dish, assorted dishes and cold dishes of different colors.

Steps: bottom, edge and surface.

Methods: Row, pile, stack, enclose, swing and repeat.