According to the variety of dishes and their respective quality requirements, the side dishes are properly matched with two or more main ingredients and auxiliary ingredients after knife treatment, so that they become a complete dish raw material (or a table). The appropriateness of 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 that it is a very important science at the dinner table.
【Preparation method of crispy potatoes】
Step 1: Prepare the potatoes (smooth skin), cream, garlic, nutmeg, lubricate with butter, salt, pepper, set aside
Step 2: Preheat the oven to 170 degrees Celsius. Rub the baking tray with garlic first and then apply it again with butter.
Step 3: Peel the potatoes as needed and cut them into thin slices. Place the potato chips on a baking sheet and set them in the shape of a tree.
Step 4: Add more nutmeg, salt and pepper to the cream and stir well, pouring over the potatoes.
Step 5: Place in the lower layer of the preheated oven and bake at 170 degrees Celsius for 40-45 minutes until golden brown. Cool for 5 minutes before enjoying.
The amount of collocation
a. Highlight the main ingredient
When preparing a variety of main and auxiliary raw materials, the main ingredients should be the main body in quantity. For example, "stir-fried meat shredded garlic seedlings", "stir-fried meat shredded leeks" and other seasonal dishes, mainly eat garlic seedlings and leeks umami, so when preparing, garlic seedlings and leeks should dominate, if the season has passed, this dish should be mainly shredded meat.
b. Divide the autumn color equally
When preparing dishes that have no main and auxiliary raw materials, the various raw materials should be basically equal in quantity and complement each other. For example, "three kinds of boiling", "bursting double crisp", "braised assortment", etc., belong to this category. 2． Qualitative collocation a, homogeneous matching
That is, the main ingredients and accessories of the dish should be soft and soft (such as "fresh mushroom tofu"), crisp and crisp (such as "oil burst double crisp"), tough and tough (such as "kelp beef shreds"), tender and tender match (such as "hibiscus chicken slices"), etc., so that the dish can be cooked and cooked consistently, and the taste is consistent; that is, it meets the cooking requirements and has its own characteristics.
b. Meat and vegetarian collocation
Animal raw materials are accompanied by plant raw materials, such as "celery meat shreds", "tofu roasted fish", "sliding and distilled tenderloin" with appropriate melon slices and magnolia slices. This kind of meat and vegetarian collocation is the traditional practice of Chinese cuisine, whether from the perspective of nutrition or food science, it has its scientific truth.
c. More expensive and less expensive
Refers to high-end dishes. The use of expensive things should be more, the use of cheap things should be less, such as: "white grilled monkey head mushroom", "three-wire shark fin", etc., can maintain the high-grade nature of the dish.