For a restaurant, the rational arrangement of cold dishes, hot dishes, snacks, staple foods and other varieties is very important. The ratio between them is mixed, and the chef of the restaurant is more convenient to operate and the dish is faster. Specific to cold dishes, reasonable collocation between different cold vegetable varieties is equally important.
Cold dishes in the entire dish of the restaurant is generally the first to meet the customer, its taste is good or bad, the price is high or low, the amount of portions, whether the plate is exquisite, etc., will directly affect the customer's impression and evaluation of the restaurant. In addition, cold dishes can play a role in guiding diners' sense of taste, opening up diners' appetites, and alleviating the embarrassment of hot dishes due to fresh cooking and a longer cooking time, causing customers to wait for dishes.
Generally speaking, cold dishes account for 10% to 30% of the entire restaurant menu. In today's restaurant menu is generally slimmed down, the variety and number of dishes are streamlined, in the limited menu space, it is very important to choose which cold dishes to mix reasonably. Here, I combine the actual situation and tell you the experience of rationally arranging Sichuan-style cold dishes through the specific analysis of a variety of different types of cold dishes.
The meat dishes are mixed with chicken as the head
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In Sichuan cuisine restaurants, the most important dishes in the cold mix meat dishes are inseparable from the mixed chicken, and its quality and taste directly affect the level of cold dishes in the restaurant. The local rooster is required, which is generally fed for about a year, and its meat is firm and tender. When cooking chicken, it is required to boil the underwater pot, then boil and then reduce the heat to maintain a slightly boiling state, cook the chicken until it is broken (that is, use a toothpick to prick the chicken, no blood water is good), then turn off the heat and soak in the original soup for a while, fish out the drainage and cover with wet gauze to prevent the surface from drying and cracking due to water loss.
It should be noted that the boiling chicken cannot be boiled over high heat to make the soup boil violently, otherwise it will wash out the chicken skin and cause incomplete form.
When mixing, whether it is chicken nuggets, chicken slices or chicken shredded, it is mostly spicy, red oil or strange. The most important spice for the preparation of these flavors, the red oil pepper, is quite exquisitely refined, generally using several different chili noodles to mix, and then hot oil to make. The finished product is fragrant and spicy, the color is bright red, and the taste is thick. In short, the chicken needs to pay attention to the choice of chicken, the cooking temperature, the quality of the red oil pepper, if it is mixed into a spicy taste, you also need to pay attention to the quality of the pepper noodles and pepper oil. As long as these items are done well, the taste of mixed chicken has a basic guarantee.
In addition, because the breed and quality of the native chicken is difficult to reach a unified standard, the heat of the boiled chicken is not easy to grasp, so at some times the taste and tenderness of the chicken can not be consistent, which is also a problem that needs special attention to the mixed chicken.
In addition to mixing chicken, it is common to mix chicken feet. The cost of chicken feet is lower than that of native chicken, generally using broiler feet, the old tenderness and quality are relatively stable, and the cooking heat is easier to grasp. After cooking, rinse with water, remove the large bones and chop them into pieces, you can mix them into various flavors, and the dishes are crisp and refreshing.
There are many varieties of meat dishes mixed in restaurants, and the common mixing of pork hearts, pig tongue and pork belly in the past is now rare because of the high cost and the low price. Cold white meat and ear slices are also the main force of the restaurant's meat dishes, but I prefer the soft and crisp pork ear slices, which are easy to shape, and can be cut very thinly and very flavorfully.
Although cold mixed white meat is a traditional dish, it is easy to separate between fat and thin, lean meat is easy to produce firewood, and fat meat is greasy, especially when it is cold in winter, and the taste is not good.
In the traditional cold dishes of Sichuan cuisine, there are many cold dishes made of rabbit meat, such as spicy rabbit diced rabbit and strange rabbit diced in cold mix, as well as the fresh pepper dipped water rabbit that was popular in previous years. However, the price of rabbit meat is now more expensive, and many restaurants use rabbit meat to make hot dish diving rabbit or fresh pepper rabbit that can be sold at a high price. In addition, the water content of rabbit meat is high, it is not easy to preserve after boiling in white water, and it is easy to deteriorate; the grassy taste of rabbit meat is heavy, and if the quality of the tempeh marinade added to the boiling is not good when mixing, it will also affect the flavor. As a result, many restaurants have given up the dish of cold rabbit.
Marinated meat dishes are mainly marinated duck and marinated beef
Among the cold dishes in Sichuan restaurants, brine dishes occupy an important position, of which marinated duck and marinated beef are the two most important dishes. The marinated duck is produced faster, the changed dishes are more diverse, and it can be easily switched between cold and hot dishes. For example, after the duck is brine and cooled, it can be directly chopped and eaten, or first fried in a hot oil pan until the surface is golden and crispy, fished out and drained to cool, and then chopped and eaten. When making a hot dish, the marinated duck can be made into a simplified version of the flower kernel duck square, peach kernel duck square, glutinous rice duck square, etc., or it can be chopped and fried in hot oil pan, and then dried and sautéed with dried pepper festivals, peppercorns, green pepper festivals, red pepper festivals, onion blocks, fried potato strips, etc., and can also be fried in hot oil, torn into pieces by hand, and then poured into the sauce.
Marinated beef out of the fast speed, in the cold dish change of the pattern is also more, in addition to directly cut into thin slices dipped in dried pepper noodle saucer to eat, you can also add millet pepper and coriander dried mixed into a dish, or increase the coriander festival mixed into a dish, you can also mix with beef scalp, tripe, etc. to make husband and wife lung slices.
The common varieties of brine (Yuejun) liver, brine duck intestines, brine duck feet, brine chicken wings, brine duck wings, brine rabbit heads and other varieties commonly found in brine dishes are generally used as accompaniment dishes for night beer, cold cups, and supper stalls, or sold in special cold brine shops. At present, the small seafood of Sichuan cuisine has a trend of popularity, which is convenient and fast to make, and has distinct characteristics, such as brine clams, brine climbing shrimp, brine clams, brine fresh abalone, etc., which can be launched as a restaurant special cold dish.
Brewed cold vegetables are known for their crispness and tenderness
Ever since Sichuan chefs have creatively invented mountain pepper claws by soaking cooked chicken feet in brine according to the method of brewing kimchi, the raw material varieties of brewed cold vegetables have been continuously updated and expanded. The meat ingredients used for brewing cold dishes are generally heavy in gelatinous and less greasy, in addition to chicken feet, there are pig ears, pig trotters, pig tails and so on. Their treatment method is to put the clean raw materials into a water pot with ginger and shallots, cooking wine and peppercorns to cook thoroughly, fish them out and rinse them with clean water, and then perform knife treatment.
Generally speaking, chicken feet are cut into small pieces; pig ears are cut into thin slices; pig trotters are cut into large bones after being cut in pairs, and then cut into cubes; and pig tails are cut into segments. The preparation of the brine for brewing cold vegetables is generally to stir salt, peppercorns, white vinegar, sugar, monosodium glutamate, wild mountain pepper, ginger slices, garlic, millet pepper rings, wild mountain pepper water and cold boiled water together and soak the flavor.
In addition to adding meat ingredients, brewed cold dishes are generally accompanied by some crisp vegetarian dishes, such as green shoots, onions, celery, fungus, etc., which can not only improve the taste, but also clear the mouth. Brewing cold dishes generally requires sealing and soaking in the refrigerator refrigerator, and the raw materials are quickly flavored in the brine at about 4 ° C, and the brewing time is generally 12 to 24 hours.
Brewing cold dishes needs to be prepared in advance, so the restaurant needs to have a rough estimate when preparing the amount of dishes. "More can't be sold out, less is not enough to sell" is the drawback of this kind of brewed cold dish, but this kind of cold dish can quickly produce dishes and alleviate the pressure of making hot dishes.
Cold vegetarian dishes are dominated by sauces and sauce plates
Cold mix vegetarian dishes occupy an important position in Sichuan cuisine restaurants, and the traditional Sichuan-style cold mix vegetarian dishes generally include mixing side ear roots, mixing beans, mixing cucumber blocks, mixing three silks, roasted pepper skin eggs and so on. With the exchange and integration between various cuisines, as well as the continuous update of cooking techniques, cold mix vegetarian dishes are not only mixed by the chef to mix into the taste so simple, most of them are poured on the table after the sauce, mixed by the diners themselves, or dipped in the mixed saucer, so that the shape of the dish is more beautiful and exquisite.
For example, mixing cucumbers will not be broken with a knife like before, add some spices and mix well, and serve without styling. Now it's time to cut the fruit cucumber into strips, segments, or other patterns, set them in a plate, and dip them into a dish of sweet noodle sauce. Peanut rice is not served on a plate after being crispy or marinated as before. Instead, it uses the method of raw mixing to make fresh pepper flavor, fresh pepper sweet and sour flavor, fresh pepper sour and spicy taste, etc. There are also March melons, yams, etc. that are no longer cut into silk with knives, but are cut into silk or various shapes with special tools, plated and then drizzled with sauce. The side ear root is mixed with the beans, and the roasted pepper skin egg and the roasted pepper eggplant are also repackaged and directly into the iron bowl.
Crispy peas and crispy beans are good dishes for drinking in cold dishes, and now most of them are factory-scale production, and chefs can add some herbs, sugar, vinegar and red oil to mix well and make different flavors after taking them back.
In addition, there are many traditional Sichuan-style cold dishes in the current Sichuan cuisine restaurants that have not been done, one is that some dishes are really not suitable for people's tastes now; the other is that the procedures of certain cooking techniques are too complicated. For example, fried cold dishes have basically been abandoned, some restaurants only make a sweet and sour ribs, and later due to easy oxidation and discoloration, they also gave up, and fried dishes such as diced pepper rabbit, tangerine peel rabbit diced, pepper chicken diced, scallion crisp crucian carp and other fried dishes are also rare. Only private dining restaurants can be made because they have a rough dining plan, and most restaurants that generally focus on zero meals will abandon such cold dishes. In addition, spicy beef jerky, which used to sell well in restaurants, has been transformed into a snack snack due to industrial scale production.
Through the specific analysis of the difficulty, popularity, and utilization of ingredients of the above various cold dishes, a reasonable cold dish menu can be prescribed to Sichuan restaurants: cold mixed meat dishes are mainly spicy chicken nuggets or red oil chicken slices, supplemented by mixed chicken claws, pork ear slices or white meat, of which mixed ear slices and mixed white meat can be served with cold noodles; in terms of brine dishes, it is recommended that large and medium-sized restaurants should have brine duck and brine beef, and take brine small seafood as a specialty dish, while small restaurants recommend only keeping braised beef; pickled cold dishes can be sold according to different varieties. It can also be mixed and sold, and the mountain pepper fungus can be made into a separate dish; the cold mix vegetarian dish can retain the raw peanuts, raw mixed peach kernels, crispy beans and other dishes that are not affected by the season for a long time, while other vegetables and cold vegetables can be flexibly mixed according to the season.
Zhang Xianwen /Wen Zhang Xianwen Xiong Yan/Figure
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