Side dishes are based on the variety of dishes and their respective quality requirements, the two or more main ingredients and auxiliary ingredients after knife treatment are properly matched, so that they become a (or a table) complete dish raw materials.
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 table dishes can be coordinated. Today, the red kitchen network will introduce the key to doing a good side dish from five aspects.
First, the amount of collocation
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, garlic seedlings stir-fried shredded meat, leek stir-fried meat shredded dishes, etc., mainly eat garlic seedlings and leeks of the umami, so when preparing, garlic seedlings and leeks should dominate, if the season has passed, this dish should be mainly shredded meat.
Divide the autumn color equally, and prepare no owner
When the dishes are divided into auxiliary raw materials, the various raw materials should be basically equal in quantity and complement each other. For example, three kinds of boiled, fried double crisp, braised assortment, etc., are of this kind.
Second, the quality of the collocation
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 combination can make the dishes raw and cooked consistent, eating and tasting consistently; that is, in line with cooking requirements, each has its own characteristics.
Meat and vegetarian pairing
Animal raw materials are accompanied by plant-based ingredients, such as celery shredded meat, tofu roasted fish, and sliding tenderloin with appropriate melon 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.
Expensive and cheap
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.
Third, the combination of taste
Thick and light match
The light taste of the ingredients sets off the strong taste of the main ingredients, such as: three rounds of grilled duck (three rounds of carrots, green shoots, potatoes) and so on.
A faint match
This type of dish wins with lightness, such as: roasted double winter (shiitake mushrooms, winter shoots), fresh mushroom roasted tofu, etc.
The fragrance matches
The main ingredients and accessories have different special aromas, so that the mellow aroma of fish and meat blends with the strange fragrance of some vegetables and vegetables, and you feel that there is a different flavor, such as: fried fish shredded with celery yellow, fried tenderloin, garlic fried meat slices, etc.
Use exclusively
Some cooking ingredients should not use more miscellaneous materials, the taste is too strong, only should be used alone, can not be matched, such as: eel, turtle, crab, anchovy and so on. In addition, such as: Beijing roast duck, Guangzhou roast suckling pig, etc., are all unique dishes.
Fourth, the collocation of colors
The color matching of the main ingredients of the dish requires coordination, beauty, generosity and a sense of layering. The general principle of color matching is that the ingredients set off the main ingredient. The specific color matching methods are:
Smooth color dish
The main ingredients that make up the dishes are basically the same as the color of the auxiliary ingredients. Most of these are white, and the seasonings used are also salt, monosodium glutamate and light-colored cooking wine, white soy sauce, etc.
This kind of dish that maintains the true color of raw materials is tender and white, giving people a refreshing feeling and eating it well. Shark fin, fish bone, fish maw, etc. are suitable for smooth color dishes.
Heterochromatic dish
This kind of dish, which combines different colors of main ingredients and accessories, is extremely common. In order to highlight the main ingredients and make the color of the dishes clearly layered, the color difference between the main ingredients and the ingredients should be obvious, such as: green bamboo shoots, black fungus with red meat slices; cooking with green peas and jade shrimp, etc., the color effect is pleasing to the eye.
Fifth, the combination of shapes
The "shape" mentioned here refers to the shape of the main and auxiliary raw materials of the dish after knife treatment, and there are two ways to match it.
Homomorphic matching
The form, size and other specifications of the main ingredients are consistent, such as: fried three dice, potato goulash, cucumber fried meat slices, etc., respectively, ding with ding, block with block, slice with slice. This makes the dish look a neat beauty.
Special-shaped matching
The shape and size of the main and auxiliary raw materials are different, such as lychee squid rolls, the main ingredient squid is simple and coat-shaped, and the ingredient lychee is round or semi-circular. This type of dish has a jagged beauty in its morphology.
I hope that the above content can help you do a good job of side dishes.
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