What are the dishes of cold spelling, cold dishes, and what are the requirements for cold spelling

That's a lot... You can do anything.

Summary. In the process of putting together cold dishes, the most basic thing is to have skilled knife skills, because knife work is the main factor that determines whether the shape of cold dishes is beautiful, and skillful knife skills are the fundamental guarantee for creating high-quality cold dish platters.

What are the requirements for cold dishes and cold spell production+?

In the process of cold dish arrangement, the most basic thing is to have skilled knife skills, because knife work is the main factor that determines whether the cold dish is beautiful or not.

Most of the cold dishes are cooked first and then cut, and the cooked cold dishes pay special attention to neatness and beauty when being plated, and the requirements for knife work are particularly high. When cutting cold dishes, the knife technique should be flexibly used according to the different properties of the raw materials, and the light, heavy, slow and urgent knife work should be measured. The shape meets the quality requirements, so in addition to mastering the knife method of general raw material cutting, it is also necessary to master sawing, shaking knife cutting, flower knife cutting and various carving knife methods.

1. Cut the green onion into sections, cut the ginger into slices, and crack the nutmeg and grass fruit.

2. Add enough water to the pot, add ginger, dried chili pepper, green onions, Sichuan pepper, grass fruit, nutmeg, cloves, cumin, cinnamon, bay leaves, star anise, rock sugar to boil over high heat, and then add cooking wine, dark soy sauce and salt.

3. Cut the beef into large pieces and cook over medium heat for about 40 minutes.

4. Add the duck gizzard and pork liver and cook for about 20 minutes. Turn off the heat and let the ingredients soak in the soup for half a day.

5. Steamed sausages.

6. Fry the peanuts. Clean the peanuts, put the peanuts in a cold pan with cold oil, fry the peanuts until they burst, and then fry the peanuts with residual temperature, and they will be crispy after cooling, and sprinkle a little salt before coming out of the pot.

7. Sausages, duck gizzards in sauce, pork liver in sauce, and beef in sauce are all cut into thin slices and put around the plate, and peanuts can be filled in the middle.

Cold dish bai

This kind of home cooking is not used.

Du specializes in apprenticeship and art, completely zhi

You can return home and be self-taught at home, through online dao or recipe books. A: Cold platter is a gradual development of the general cold dish platter, originated in China, is a bright pearl nurtured by the long Chinese food culture, and its history is long. In the Tang Dynasty, there was a custom of imitating garden scenery with dishes.

In the Song Dynasty, there was a form of imitating the garden scenery with cold dishes, especially the beautiful scenery of imitating Wang Wei's "Gongchuan Villa" with cold dishes in the temples of the Song Dynasty at that time, which was considered to be the world's earliest color cold spell. During the Ming and Qing dynasties, the platter technique was further developed, and the production level was more refined. In recent years, with the development of the economy, the color of the cold spell has developed rapidly, the use of raw materials has expanded, the materials are more extensive, and the scope of its application is also expanding, which is favored and used by more and more chefs, which has greatly prospered and promoted the development of China's culinary culture.

"Cold Dishes and Cold Spell Production Technology" is a book published by the Machinery Industry Press in 2011, and the author is Wen Qifu. "Cold Dish and Cold Spell Production Technology" is developed on the basis of the core development key construction course of the National Demonstration Construction Project of Nanning Vocational and Technical College, the latest teaching reform and construction achievements of the excellent course "Roasted Marinade and Cold Spell Production Technology" in Guangxi Zhuang Autonomous Region in 2010, and is developed in accordance with the job tasks of the kitchen cold dish room of hotels and well-known catering enterprises with three stars or above. The book is based on the principle of combining tradition and innovation, under the guidance of practical, applied, innovative concepts and theoretical methods, the historical data and existing achievements are comprehensive, systematic and in-depth combing and innovative research, especially the selection of various national cooking competitions that have won the gold medal of the cold spell boutique as the training content (the traditional cold spell teaching materials were only trained by hand drawings, which brings great inconvenience to teaching and training), and has high theoretical and practical value.