How can I learn how to make a good cold spell?

Cold dishes are the first to meet with diners on the feast, so there are "meet dishes" or "welcome dishes". Therefore, the gazpacho do well or not, directly affects the impression of the diners on the feast. Cold dish platter, but also all kinds of cold dishes varieties of natural and clever combination, so you need to pay more attention to the knife technology, more coordinated color collocation and more beautiful plate modeling and so on.

The production of gazpacho platter, first of all, to understand the basic knowledge of gazpacho platter and specific operational steps. Traditional gazpacho platter has double spelling, three spelling, four spelling, five spelling, Shijing platter, color cold spelling and other six different formats, and the production of platters are to go through the bottom of the pad, around the edge, cover the surface of the three steps. Now are detailed as follows:

1 double spell. Is to put two different gazpacho in a plate. It requires neat and beautiful knife work, color contrast. The spellings are varied, can be half of the two kinds of gazpacho, on both sides of the plate; can also be a gazpacho underneath, another cover on the top; can also be a gazpacho in the center, the other around the perimeter.

2 Triple platter. Is to put three different gazpacho arranged in a plate, this platter is generally used 24 cm in diameter disk. Three patchwork from the color requirements and flavors of the gazpacho with, or the form of plating, are more demanding than the double patchwork. The most commonly used form of three-pieced platter, from the center of the disk will be divided into three equal parts, each set on a gazpacho; can also be three gazpacho were arranged inside and outside of the three circles, and so on.

3 four spell. Four patchwork and three patchwork plating method is basically the same, only to add a gazpacho. Four spells are generally used 33 cm in diameter disk. Four spell the most common form of plating, from the center of the disk will be divided into four equal parts, each part of a gazpacho; can also be placed around three kinds of gazpacho, and then placed on a gazpacho in the middle. The color and flavor of each type of gazpacho in the four spelling should be spaced apart.

4 five platter. Also known as the middle platter, colorful middle plate, is based on the four spells, and then add a kind of gazpacho. Five spellings generally choose 38 cm round plate. Five spell the most common form of plating, is four kinds of gazpacho in a radial shape around the disk, the middle of a gazpacho; can also be five kinds of gazpacho were radial shape around the disk, the middle of a food carving for decoration.

5 Shijing platter. Is a variety of different colors, different flavors of cold dishes arranged in a large round plate. Shijing platter generally use a 42 cm diameter plate. Shijing platter requires the appearance of neat and beautiful, knife work exquisite and delicate, accurate angle of arrangement, color with the coordination. Shijing platter plating form of round, five-pointed star, nine grid and other geometric shapes, as well as sunflower, dahlia, peony, plum blossoms and other flowers, so as to form a colorful pattern, to give diners a feeling of relaxation.

6 colorful cold platter. Also known as pictogram platter, craft cold plate, is after careful conception, the use of exquisite knife work and artistic techniques, a variety of cold dishes in the plate into birds and animals, birds, insects and fish, landscapes, gardens and other plane, three-dimensional or semi-stereoscopic patterns. Flower color cold platter is a kind of technical requirements of high, artistic platter form, its operation procedure is more complex, so generally only used for high-grade table. Flower color cold platter requires prominent theme, novel pattern, vivid form, realistic modeling, edible strong.

To make a good cold dish platter, first of all, we must practice the basic skills of making cold dishes. One is to master a variety of cold dishes cooking methods. Cold dishes are not equal to the simple cold dishes, but the use of mixing, soaking, pickling, brining, smoking, freezing, deep-frying, bad drunkenness, sugar sticking and other techniques to cook out of the cold dishes. Only do a good job of these cold dishes, only to be able to provide qualified raw materials for the production of gazpacho platter; second is to have a skillful knife skills. Cold dish platter of raw materials, most of them are processed and cooked and then cut with, so it has a certain degree of difficulty, the knife skills requirements are very high. Only by mastering a variety of knife skills, only to be able to cut and match the platter of raw materials to meet the requirements; in addition, the production of a good cold dish platter also need to have a certain degree of art skills and creative ability, in order to be able to design and produce a reasonable color and shade, beautiful and generous, cleverly conceived platter to.

It should be noted that the production of gazpacho platter, but also through the general gazpacho plating of the three steps, that is, padding the bottom, around the edge, cover the surface.

The bottom of the pad: that is, with the trimming down the edge of the remnants of the cut or texture of the raw materials a little below the pad, as the foundation of the plate.

Around the edge: is to use the raw materials cut more neatly, the edge of the bottom of the broken material cover. Surrounding the edge of the raw materials should be cut evenly thick and thin, and according to the platter style specifications, etc. will be neatly trimmed edges and corners.

Cover: is to use the best quality, cut the most neat raw materials, neatly and evenly covered in the bottom of the raw materials on top, so that the whole platter looks full, neat, beautiful.

In addition, some gazpacho platter after the production of good, but also according to the need to pour the flavor sauce, or with some raw materials to be decorated and embellished, such as carrots, cilantro, cucumber slices, radish carving and so on.