What are the five forms of embellishment for hot dishes?

There are five embellished forms of hot dishes: bottom, edge, corner, pinch, and cap. <>

I have to say that our Chinese food culture is indeed very historical, and it is also famous in the world, there are many Chinese cuisines, and there are many types of dishes. And hot dishes are actually one of them, and the art form of hot dish plating is also very rich and diverse. In fact, no matter what cuisine it is, there will definitely be cold dishes.

and hot dishes, and hot dishes will also have corresponding shapes, there will naturally be some embellishment forms when posing for styling, and the above 5 embellishment forms are also relatively common. In addition to the corresponding embellishment forms, there are actually some forms of expression in the shape of hot dishes, and the chef will use the processing and the characteristics of the raw materials to create a very beautiful feeling for people. This can not only satisfy our spiritual enjoyment, but also enhance our appetite and cultivate our sentiments, so the shape of the hot dish is also very important.

Usually the forms of hot dishes are called natural forms, pattern forms and pictographic forms, of course, there are some other forms in addition to these, but these forms are the most common and the most used. The natural form of hot dishes has very unique characteristics, such as the image will be particularly complete, and the look is particularly full and generous, and it is usually fried or steamed when cooking, so as to better maintain the natural form of the raw materials. The pattern form is also a form of expression of hot dish modeling, which is characterized by relatively symmetrical uniformity, and the whole dish will look particularly beautiful and generous, which can tempt the appetite.

The last one is geometric patterns, which are actually the use of dishes and some auxiliary ingredients to compose and cook according to a certain form. There are also certain requirements in the process of plating, and it must be arranged and combined regularly in accordance with the corresponding order and direction.

The five embellishment forms of hot dish modeling are abstract modeling, pattern modeling, decorative modeling, main plate modeling and image modeling.

Bottom, edge, corner, cap, flower and other forms, according to different dishes, their embellishment methods are also different, in order to achieve a better looking situation.

The shape of hot dishes is generally the main body of the dish, top, bottom, left and right embellishments, the most common is these 5 kinds of hot dish shapes, and it can also be matched with some auxiliary raw materials.

1. Stir-fry a pot wrapped in oil and heat it, pour in the food and seasonings, and quickly stir and mature over high heat. Distinguish between stir-frying, stewing, stir-frying, etc.

2. After boiling and frying, add water or broth and burn it over low heat, and the taste is thorough. There are braised boiled, boiled white, dry boiled, etc.

3. Steaming a food into a steamer and boiling water, using the heat of water vapor to make it mature. It can be divided into steaming, powder steaming, brewing steaming, etc.

4. Fry the food into a large amount of boiling oil, and use the oil heat to make the food mature in a short time and appear golden brown.

5. Pop a food spoil pie with high heat oil or hot sauce and hot soup to quickly make a dish. It can be divided into oil explosion, sauce explosion, soup explosion, etc.

6. Fry the food in a pan with a little hot oil. It can be divided into raw frying, dry frying, etc.

7. Bake a food to adjust the flavor and put it on a baking net or in the oven, and heat it to cook it thoroughly. It can be divided into dry roasting, raw roasting, charcoal roasting, etc.

8. Wash and drain the food and put it in a container, and marinate the food with salt or soy sauce to taste. It can be divided into salting, sauce pickling, etc.

9. Put the marinated or cooked food into the boiling marinade to cook the food into a special fragrance.

10. Smoke a food and smoke it on the fire of tea, pine branches, brown sugar and other fuels lit below to smoke it until the sauce is yellow. It can be divided into raw smoke, cooked smoke, etc.

11. Freeze a food boiled and seasoned with seaweed or pectin powder and boiled into a soup, and wait for it to condense to be frozen.

12. Mix a raw vegetarian or cooked meat seasoning and mix well, and wait for the flavor to be served. It can be divided into cold dressing, hot mixing, etc.

13. Braise several kinds of food separately cooked or half-cooked, and then return to the pot to stir-fry, mix or cook together.

14. Pour the boiling soup from the side of the pot into the boiling soup and wrap it in the soup bowl, and pour the chopped green onion and ginger into the soup bowl when it rolls again.

15. Slip an ether of white powder to thicken or pour hot oil on it to make the dish look tender and delicious when served. It can be divided into oil, vinegar, paste, etc.

16. Blanch the food and put it in boiling water or boiling oil, until it is half-cooked, remove it and drain it, and then return it to the pot for other cooking.

17. Fill the pot with water to stew a food, or add green onion and ginger wine to taste, and simmer over low heat until the dish is cooked and rotten.

18. Cook a food in a pot with appropriate cold water or boiling water to cook or boil it.

19. Simmer a food first stir-fry or burn or boil, add a small amount of broth, and simmer over low heat until the soup is dry to sieve the vegetables thoroughly.

20. Bake the meat and season it, wrap it in tin foil, bury it in a hot salt pile or wrap it in gauze and bury it in the fried green onion segment, and burn it slowly over low heat.

Summary. Cooking raw materials continue to be imported from the world, and the combination of some dish raw materials should also continue to deepen the reform, collect the three rare foods of sea, land and air, break the old traditional concept, and highlight the raw materials and innovative dishes.

Cooking raw materials continue to be imported from the world, and the combination of some dish raw materials should also continue to deepen the reform and slow acceptance, collect the three rare and exotic foods of sea disturbance or land and air, break the old traditional concept, and highlight the original group hunger material innovation dishes.

The color of the dish in cooking is the result of the joint action of the inherent color, the color of the light source, and the hidden color of the ring year, and the color matching method should be used according to the inherent color of the raw materials to match the color of the dish and the color matching method in the dish, so that the dishes are colorful, colorful, harmonious and pleasing to the eye.

The five flavors are harmonized with barilla, and the five flavors are harmonized with the flavors. There are many types of flavors in dishes, the first is to use the taste of the ingredients themselves; the second is the taste of using a variety of raw materials; The third kind of filial piety is to use various compound condiments of Chinese and Western food to change the taste of raw materials and compound them into delicious dishes. Most of the forms of dishes are realized by the types of knife work and knife skills, but the main thing is to rely on the side dishes to improve and beautify by shaping, so that the shape of the dishes is realistic, beautiful and generous, so that the diners are pleasing to the eye and their appetite is greatly increased.

There are dozens of cooking techniques, each has different characteristics and differences, the color, aroma, taste, shape, quality, and nourishment of the dishes are mainly realized by the cooking techniques of the big teasing, and the difference between the words is different in the taste of the bird's imitation hole. There are also some unscientific procedures and preparation methods in the cooking techniques of Sichuan cuisine, which must be solved in the process of innovation. Cooking skills should be cooked according to the quality of dishes and production procedures, so as to avoid the loss of nutrients in the production process, and gradually develop in the direction of standardization, industrialization and modernization.

To be a good chef is to study new techniques and create new dishes.

Summary. 1. Practicability.

2. Technicality.

Third, the shape and color of artistic dishes is an important factor to attract consumers, consumers in the current era, whether they are teenagers, middle-aged people or the elderly, like to "eat first", "swipe the screen", "disinfect" and other clicks before tasting food, so the shape and color of the dishes are inappropriate, it is difficult to arouse the appetite or preferences of guests, and even be rejected by guests.

The main way to shape dishes.

1. Practicability.

2. Technicality.

Third, the shape and color of the dishes are an important factor to attract consumers, consumers in the current era, whether they are teenagers, middle-aged people or the elderly, like to "eat first", "swipe the screen" and "disinfect" before tasting the food, so the shape and color of the dishes are inappropriate, it is difficult to arouse the appetite or preference of the guests, and even be rejected by the guests.

The shape of the dish is one of the main contents of culinary art. However, the expression of form in culinary aesthetics must be restricted by the characteristics of food raw materials and the process of craftsmanship.

The shape of the wild acres of the dish is visually generated, and all the cooking ingredients have a shape, but some of them have changed the shape of the raw materials after being processed with a coarse spine, and they have a new shape after being made into a dish. The shape in Chinese culinary arts, on the one hand, refers to the artistic shape of the finished product, on the other hand, it refers to the shape of the raw materials after cooking, this shape is not only beautifying, but also for the needs of cooking and processing.

There are roughly three types of shapes in dishes: one is the natural shape of raw materials. For example, the oval shape of the pigeon egg is exquisite, and the fish and shrimp have the form of natural beauty.

This kind of dish composed of the natural form of the raw materials can best reflect the appearance and characteristics of the ingredients themselves, and there is no artificial carving. The second is made from the disintegration and cutting of raw materials. That is, the raw materials are dismantled and sorted into bins, and then processed into blocks, slices, strips, dices, grains, powders, purees and other general shapes as well as various fancy shapes as needed to form dishes, such as kidney flowers, fish rolls, etc.

These dishes are made with skillful knife skills to cut and break down the ingredients to create an even rhythm and rhythmic beauty. The third is that the general family loses more than the assembly composition.

It is not only related to the appearance of the dish, but also directly affects the cooking and the quality of the dish, and is an important part of the side dish. For example, blocks with blocks, strips with strips, silk with wires, etc., and some use other craft techniques such as rolling, stacking, wrapping, inlay, etc., so that the overall beauty of the dishes can be fully played. In short, the beauty of the shape of the food banquet is reflected in the brain through human viewing, so that the dishes can increase the appeal of beauty, which is the purpose.

Therefore, the shape design of the dishes must be clear in the theme, the new concept is auspicious, the image is beautiful, and the colors are bright, so that people can easily and happily observe the overall beauty of the dishes and increase their interest in food.

There are many main ways to shape a dish, such as carving with a knife or building with a toothpick.