What are the requirements for the pairing of side dishes when cooking?

Try to choose a more colorful side dish, you can choose red, white, green, black, yellow. And it is also necessary to try to match as richly, not only with vegetarian food, but also with meat.

First of all, we must pay attention to the color, and in the process of cooking, we must ensure a variety of colors, such as green peppers, yellow carrots, red tomatoes, and you can also add some greens.

The side dish should be compatible with the main course, and the color should be consistent. You should also choose some light side dishes, and at the same time, they should not be too greasy. Nor can they dominate the crowd.

Side dishes play a very important role in the whole process of making a dish, and they are also very wide-ranging. In order to do this work well, it is necessary to be familiar with the knowledge of raw materials, knife work, cooking, etc., and also master the relevant techniques. The basic requirements are:

First, we must be familiar with the properties of raw materials; Second, we must grasp the raw material market season and market supply and demand information; Third, be familiar with the name of the dish and the preparation method and characteristics; Fourth, we must grasp the quality standards of dishes and understand the cost of net ingredients; Fifth, the main materials and auxiliary materials must be placed separately; Sixth, we should pay attention to the combination of nutrients; Seventh, it must have an aesthetic sense; Eighth, we must bring forth the new and create new varieties.

According to the variety of dishes and their respective quality requirements, the side dishes are appropriately matched with two or more main ingredients and auxiliary materials after knife treatment, so that they become a complete dish raw material (or a table). The appropriateness of the side dishes is directly related to the color, aroma, taste, shape and nutritional value of the dish, and also determines whether the whole table is coordinated. It can be said to be a very important knowledge at the dinner table.

a. Highlight the main material.

When preparing a variety of dishes with main and auxiliary raw materials, the main ingredients should occupy the dominant position in terms of quantity. For example, "stir-fried shredded pork and garlic sprouts", "stir-fried shredded pork and leeks" and other seasonal dishes, mainly eat the umami of garlic sprouts and leeks, so the preparation should make garlic sprouts and leeks dominant, if the season has passed, this dish should be based on shredded pork.

b. Equally divided.

When preparing dishes without the distinction between main and auxiliary ingredients, the various ingredients should be basically equal in quantity and complement each other. For example, "three kinds of boiling", "bursting double crispy", "stewed assortment", etc., belong to this category. 2. Homogeneous matching.

That is, the main and auxiliary ingredients of the dish should be soft and soft (such as "fresh mushroom tofu"), crispy and crispy (such as "fried double crispy"), tough and tough (such as "kelp beef shredded"), tender and tender (such as "hibiscus chicken slices"), etc., so that the combination can make the dishes consistent with raw and cooked, and the taste is consistent; In other words, it meets the culinary requirements and has its own characteristics.

b. Meat and vegetable matching.

Animal-based ingredients are paired with plant-based ingredients, such as "shredded celery and pork", "roasted fish with tofu", and "slippery loin" with appropriate melon slices and magnolia slices. This combination of meat and vegetables is a traditional practice of Chinese cuisine, and it has its scientific reasons from both nutrition and food science.

c. More expensive and less cheap.

It refers to high-end cuisine. It is advisable to use more expensive things and less cheap things, such as: "white grilled lion's mane mushroom", "three silk shark fins", etc., which can maintain the high-end nature of the dish.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better. A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Defrigerant food, each with its own flavor; Meat and vegetarian righteousness are all called classics. The beauty of heaven and earth benefits from the gift of mountains, rivers, sun and moon; The desire to eat color is taken from the brilliance of the light and shadow of the cup. Three meals are extended to incense in a hundred generations, and a night of food is a thousand years.

On the way of eating, macro and micro are both macro and subtle; The principle of drinking and eating pleasure is nothing but fine. Or the collected vegetables, or the beasts of fishing and hunting, or the beauty of animal husbandry, or the grain of farming, or the essence of the sea, can all be stewed in a pot to distinguish the style.

The stove is the stove, and the sea is boiled to cook the day. The ingredients are convenient for the location, the skills are skillful, the fire is the meaning of the three flavors, and the cooking inherits the splendor of humanity. Or meat-based, vegetarian supplements, turning seasonal vegetables into delicious food, and collecting them in the five organs.

Or sea food is still up, land food is supplemented, cooking palm is a classic today, and it is shown in the stomach. The freshness of fish and wine, the south is fiercely attacked with porridge; Take advantage of the beauty of fast taste, and adjust the noodles in the Beike warm furnace. It is enough to prove the style of the south porridge and the north, and each has a spoonful of ears in the sea.

In the meal, the hand does not have the power to draw and write thoroughly; Cooking and stewing connoisseurs, there is no carving and meticulous drawing; You can't get the taste of it.

Stir-fried and stewed, the name of the delicacies, leading to the review of the immortals; Pickled and soaked, the taste buds are crispy, and the salivation of Coats is aroused. Master craftsman, clever court craftsmanship; Divine kitchen kung fu, wisdom and homely rhapsody. A pot of gathering, extra heart, although across the river back to the mountain and its taste is different.

Or there are clouds, the brew of the taste first, there must be a secret book, but the secret method is often lost. Therefore, the more sophisticated its skills are, and the longer its flavor is.

a. The light and light flavor of the ingredients is matched to set off the strong flavor of the main ingredients, such as: three round grilled duck (three rounds are carrots, green bamboo shoots, potatoes) and so on. b. Light with this kind of dish to win with light, such as:

Roasted double winter (shiitake mushrooms, winter bamboo shoots)", "roasted tofu with fresh mushrooms", etc. c. The main ingredients and accessories with different aromas have different special fragrances, so that the mellow aroma of fish and meat is blended with the different fragrances of some vegetables and vegetables, and they feel that they have unique flavors, such as: "fried fish shredded with celery", "fried loin with turnip", "fried pork slices with green garlic", etc.

d. Some cooking raw materials should not be used more than miscellaneous materials, and those with too strong flavor should only be used alone, not matched, such as: eel, turtle, crab, anchovy, etc. In addition, such as:

Peking duck, Guangzhou roast suckling pig, etc., are all examples of dishes that are used alone.

Common cooking side dishes are coriander, carrots, onions, shallots, cucumbers, tomatoes, etc.

Potatoes, tomatoes, sauerkraut, diced chicken, chili peppers, etc. can all be used as side dishes, so choose according to your preference.

, common garnish oil, green pepper, red pepper, carrot, coriander, fungus, etc.

Green onions, shallots, ginger and garlic, coriander, onions. Potatoes and so on.

For example, all kinds of fish, shrimp, tofu and so on.

There are too many side dishes... Basically all dishes can be used as side dishes, depending on what you do

Black fungus. There are many dishes that can be paired with black fungus, such as lettuce, cucumber, carrots, etc., which are some common and cheap vegetables. Black fungus is an all-purpose ingredient and is most commonly used in cold dressing and stir-frying.

In our usual life, leeks and eggs are separated, can be matched with different dishes, leeks scrambled eggs together to make a dish, the taste is many people like, its practice is very simple, the taste is very strong, is an indispensable dish at home.

Everyone is no stranger to the dish of tofu stewed fish, when eating, the umami of fish can be mentioned to the highest, and the nutritional value is very rich, rich in calcium in tofu, fish contains vitamin D, can promote the absorption of the small intestine, the two are matched together, it is very suitable for calcium supplementation.

Beef is very rich in protein, high nutritional value, easy to eat too much is not digested, but potatoes can protect the gastric mucosa, both at the same time travel to eat, not only the taste is very delicious, but also can learn from each other's strengths.

I believe that Luo Yuan Zhen is stewed mutton, many people have eaten it, because radish and mutton in addition to the delicious, together with a lot of benefits, radish can effectively remove the smell of sheep, so that mutton is more fragrant, radish belongs to the cold, mutton belongs to the warm, the two are very suitable together, especially in winter, easy to lack vitamin C, white radish is rich in vitamins, mutton can warm up, two orange pure people eat together, it is not too beautiful.

Everything in this world pays attention to the harmony of yin and yang, and the same is true for ingredients.

1. The side dishes determine the quality and quantity of the dish.

Of course, there are many factors such as knife work, heat, cooking technology, seasoning, etc., but the side dish is one of the most important factors. Because the selection of raw materials and the determination of the proportion of various raw materials, whether the proportion of main and auxiliary materials is appropriate, and whether the content composition of the whole dish is scientific, are closely related to the quality of the dish. The amount of a dish refers to the number of various ingredients in a dish.

Although there are generally specifications to follow, can the side dish be served according to the specifications? This is a problem. If the amount of ingredients and the ratio of mixing are not reasonable, it will affect the quality and quantity of the dish.

2. The side dishes basically determine the color, aroma, taste and shape of the dishes.

Dishes have their own unique color, some of which come from the main ingredient itself, such as the white cut chicken, which is a combination of the white of the meat and the slightly yellowish yellowish skin. Some come from the combination of main and auxiliary materials, such as "Cooking Seven Star Crab", which mixes shrimp glue with shiitake mushrooms, red meat, and minced ham into each piece of crab meat, and adds a green bean on top to make the color bright and beautiful. The combination of main and auxiliary materials or a variety of pigments to determine the color of the dish and add color must rely on the side dish to match the raw materials.

Although the taste of the dish finally depends on the seasoning of cooking to play a major role, the various raw materials of the dish have their inherent taste, and the reasonable and appropriate combination of raw materials can make the main taste prominent, otherwise it dilutes and excludes the deliciousness of the dish. For example, roasted fish with an appropriate amount of shredded ginger, green onions, and red pepper can remove the fishy smell and make the umami of the fish more prominent.

There are many ingredients to be used in the shape of the dish, such as "stuffed golden carp shrimp" with shrimp and chicken breast as the main ingredients after being kneaded into a golden carp shape, it is necessary to cut into a triangle of cooked ham meat for the fin, and green beans for the fish eye, and the side dishes are appropriate, which can make the dish look beautiful, and vice versa. It can be seen that the side dishes are directly related to the color, aroma, taste and shape of the dishes.

3. The side dishes determine the nutritional value of the dish.

The reasonable allocation of various nutrients in a table of banquet dishes needs to be reflected in each dish after the design is determined. The side dishes should be designed according to the standard design of each dish. Different raw materials have different nutrient content, and even the same ingredient has different nutrient content due to different parts.

Vegetables contain more vitamins, meat contains more protein and fat, if a dish has meat and vegetables, it is necessary to accurately grasp the proportion, so that the dishes can have the best nutrients to match and complement, which is the effort of the side dishes.

4. The side dish determines the cost of the dish.

For the same raw material, there is a difference between grades and fine and coarse; Although there is a definite standard for the amount of raw materials required for a dish, there is a lot of variability in actual work. If the food is overdosed, the restaurant will lose money, which is not in line with the business principle. Otherwise, it will make consumers suffer losses, which is also a violation of business principles.

Garnishes are a key part of mastering costs, conducting economic accounting, and implementing fair and reasonable management.

The side dish chef mainly completes the side dishes according to the menu given by the chef or master, according to a certain amount and within the specified time, and takes into account the mood and health of the guests to match the dishes.

In fact, the importance of side dishes in the whole diet process is very great, especially now that people are paying more and more attention to health, so it is very important for the side dish chef to achieve nutritional balance and reasonable dietary structure.

Scientific side dishes need to be reasonably matched according to the shape, structure, chemical composition, nutritional value, physical and chemical properties of food raw materials, so that they can meet the needs of users from the color, aroma, taste, shape and nutrition, and this side dish method is scientific side dishes. Create the perfect food for customers and make them satisfied.

According to the variety of dishes and their respective quality requirements, the side dishes are appropriately matched with two or more main ingredients and auxiliary materials after knife treatment to make it one.

The main purpose of the side dish is to enhance the visual and taste combinations.

Side dishes can naturally make the main course more brilliant and appetizing.

The side dish may not seem to be the main ingredient, but it is not necessarily as important as the main course, it can make the main dish play better.

1. The amount of side dishes should not exceed one-third of the main dish.

2. The side dishes should follow the principle of starch-based and seasonal vegetables as the supplement.

3. Starchy vegetables can be used as side dishes on their own, such as French fries, mashed potatoes, etc.

4. When using seasonal vegetables as side dishes, there should be no more than five kinds at most.

5. The color of the side dishes should not be too complicated.

1. Off-season cultivation avoids the normal cultivation season and market period of vegetable varieties, and uses special cultivation technology to plant vegetables, so as to improve efficiency. As; In autumn, shade nets are used to cover and cool down, and shade-tolerant vegetables such as Chinese cabbage, cauliflower, and radish are cultivated; water spinach, eggplant, melons cultivated in spring and summer; Out-of-season vegetables grown in greenhouses during the winter months. 2. Softening cultivation, that is, when vegetables grow to a certain extent, set up a semi-dark or dark environment, and maintain appropriate temperature and humidity, so that vegetables and plants can grow under rare and dark conditions.

The vegetables cultivated by this method have less chlorophyll, soft stems and leaves, and unique flavors, such as the production of leeks, garlic and celery, which can be softened in the cultivation technology of sprouts! 3. Artificial control measures are taken to delay cultivation to prolong the growth and time of vegetables. For example, all kinds of vegetables cultivated in autumn are covered before the early frost comes, so as to keep warm and prevent cold and prolong the growth period.

Vegetables suitable for this kind of cultivation include eggplant, melon, green leafy vegetables and cabbage. 4. Promote cultivation from winter to early spring, use solar greenhouses, greenhouses, and small arch shed facilities to cultivate vegetables, which are needed in the off-season market. A variety of temperature-loving and cold-tolerant vegetables can be cultivated.

5. Summer cultivation is to artificially create a suitable environment for the growth of vegetables in summer, and use shading and cooling to make vegetables grow safely in summer. Summer growth of vegetables such as tomatoes, leeks, celery, etc. That is, cultivation using nutrient solution in conservation facilities.

Commonly used methods include hydroponics, nutrient solution film method, etc. Soilless culture has the advantages of high yield, good quality, fast production, pollution-free and low production cost. It is widely used in all kinds of vegetables and is the development direction of production.