What is the history and culture of cold dishes?

What is the history and culture of cold dishes?

What is the history and culture of cold dishes? Many people in life like to eat cold dishes. The world-famous Chinese cold dishes are in our country Have a long history. According to historical records, the production of Chinese cold dishes was founded in the slave society more than 3,000 years ago. Let’s take a look at the history, culture and related information of cold dishes. What is the history and culture of cold dishes? 1

1. Cold dishes are dishes made from raw materials that have been initially processed and blanched, and then added with red oil, soy sauce, garlic and other ingredients. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy, and five-spice.

2. The history and culture of cold dishes are much more profound, dating back to the Zhou Dynasty and the Pre-Qin Dynasty. In every cold dish, you eat more than just the food itself, the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil and other seasonings give each cold dish a different taste. Mix all the ingredients together with the sauce evenly before eating. The sour, spicy, sweet and numb aroma will spread in your mouth, which will wake up your stomach and keep your health.

How to introduce the cold dish culture?

About cold dishes? I will give you the most professional answer:

1. The role of "cold dishes" in Chinese cooking. Cold dishes, the professional classification name is "cold meat". Most Chinese cuisines have a "cold meat department", or "cold meat room", which is a professional name. Therefore, professional chefs are called "cold meat chefs" rather than "cold dish chefs".

Cold meat: It is an independent type of work in Chinese cooking. For example...a kitchen is divided into: red case and white case. The red table is divided into: cold meat department, hot dish department, rough processing and fine processing. The white table is the pastry department, including Chinese and Western food baking, snack pastries, and banquet pastries.

Guangdong’s “Cantonese cuisine” belongs to the “roasted pork department” because Guangdong’s custom is to roast pork and brine. In 1988, I led students to learn about morning tea, hot dishes, and barbecue in Liuhua Hotel and Aiqun Building to prepare for the 1990 Asian Games.

2. What is the difference between "cold meat" and "cold vegetables"? Lengxun is a broad sense. Covering: food carving, fancy platters, fruit carving, cold dish production, cold dish thermal processing, cold dish selection and nutrition and hygiene, ordinary cold dish production, and high-end banquet cold dish production. Cold dishes, only "cold dishes making".

3. The difference between a cold meat chef and a hot food chef. The cold meat chef has the most comprehensive skills in the kitchen, because all kinds of meat and vegetables, from raw to cooked, to carving and plating, are all done by himself. Including cooking thermal processing. Hot dishes are also a subject when studying, and they are also a standard when taking certificate exams.

Moreover, cold dish knife skills are extremely demanding, and it is not an exaggeration to say that the knife skills in the kitchen are the best. Because the highest level of hot kitchen knife skills is shredded meat, it is a piece of cake for these cold meat chefs. Moreover, the basics of art appreciation, painting, and sketching are also compulsory courses for cold meat chefs.

As a hot-dish chef, carving and fancy platters are all shortcomings. Although it is also a required test when taking the technician exam, generally everyone will pass. Of course, exquisite cooking skills are also the specialty of hot dish chefs. If you want to be outstanding, you must go through hardships in the wind and rain before you can see the rainbow. But in terms of artistic shaping, he is still slightly inferior to the cold meat chef, although the professional chef can learn all subjects.

However, some skills cannot be made up in time, so graduates will be divided into specialties. 4. The status of cold meat in Chinese cooking. "Pioneer" is the title of cold dishes at banquets, which also shows the importance of cold dishes in banquets.

The first "visual sense" is presented to the distinguished guests, and the first "taste" also kicks off the banquet. Whether it is a home-cooked restaurant, a star-rated restaurant or a state banquet, the pleasure brought by cold dishes will lead to the grand debut of hot dishes that will be the icing on the cake.

Of course, the staple food and snacks in the pastry department are also an integral part of a successful banquet. Many chefs don’t like to learn about cold meats and pasta, because no matter how good they are, they “seem to be a foil for hot dishes.” This is a fact, but not always the case. Because the inheritance of memories is sometimes not chosen by oneself, but comes from fate.

A table of standard Chinese banquets (including family banquets) is like an overall battle of an army. It requires cooperation. Any mistake in any link will leave regrets. Therefore, the skills and requirements of each department are very "strict and rigorous". 5. The origin of cold dishes (cold meat). Carving "watermelon lanterns" was already popular in the Tang Dynasty more than 1,000 years ago.

Watermelon was introduced to China during the Five Dynasties. In the Tang Dynasty, there was a lantern festival custom of carving hollow watermelons and placing candles inside. "Zhou Li Tianguan" of the Zhou Dynasty records that "eight things are treasured and the eight treasures are combined", which can be said to be the forerunner of banquets in later generations. The "dried meat" in it is also the continuation of cold dishes to this day. Although it has been more than 3,000 years ago It was not so abundant before.

6. Classification of cold dishes. Cold dishes are also divided into different cuisines. For example, Sichuan cuisine's couple's lung slices, garlic white meat, pepper and sesame chicken, bangbang chicken, dengying beef, etc. are also the most inherited among today's cold dish groups. Huaiyang cuisine includes smoked fish, crystal meat, Zhenjiang butcher shop, braised tiger tail, drunken crab, etc. Cantonese cuisine including Teochew brine series, Baiyun chicken feet, trotters, various roasted pork sausages with osmanthus, barbecued pork, white chopped chicken, etc.

There are also representative cold dishes that were popular at state banquets and major restaurants in Beijing in the 1980s: Maotai duck rolls, mustard duck feet, anchovies, ginger fish fillets, cherry meat, fresh mushrooms in oil, rabbit meat with tangerine peel, crystal shrimps, and firewood celery Yellow, coral cabbage, etc. There are also many folk-made cucumbers,

Tiger vegetables, salted chicken, stuffed cantaloupe, etc., and there are countless of them across the country. Cold dishes are also divided into: meat, vegetarian and salad. In addition to chicken, duck and fish, there are also many offal meats, such as salted duck liver, red oil pig heart, spicy chicken gizzards with green onion, white water sheep head, etc.

There are more vegetarian dishes, some can be eaten raw, and some can be boiled and cooled. In some places in the south, represented by Cantonese cuisine, cold dishes are less popular than in the north, so roasted pork and brine are more popular instead. 7. Basic elements and techniques for making cold dishes. Oil production: namely "scallion oil, chili oil, red oil, pepper oil, cooked chili oil, mustard oil, sesame oil", etc.

Adjust sauces: sesame sauce, mustard sauce, strange sauce, pepper sauce, garlic sauce, sweet and sour sauce, ginger juice, Sanhe oil, brine sauce, etc. Commonly used seasonings: salt, sugar, seasoning, pepper, soy sauce, light soy sauce, balsamic vinegar, rice vinegar, mature vinegar, Shaoxing wine, etc. Commonly used spices: pepper noodles, peppercorns, star anise, cinnamon, bay leaves, dried chilies

Cloves, and various stew spices, thirteen spices, etc. Cooking techniques: blanching, blanching, salting, roasting, grilling, simmering, steaming, simmering, stir-frying, boiling, frying, baking, braising, smoking, crisping, etc. The techniques are as diverse as making hot dishes.

Vegetables are divided into blanched and non-boiled vegetables. It is also divided into "hot cooking" and "raw cooking". Cooking is a cooking method for cold dishes, such as Jiangsu's "cooking tiger tail", and the commonly used ones: cooking cucumber strips, cooking celery yellow, cooking phoenix tail bamboo shoots, etc. In terms of knife work, it must be clean and neat. There are straight knife method, oblique knife method, blade knife method, push and pull method, saw knife method, chopping knife method, chopping knife method and so on. 8. Examples of cold dishes: Steamed three-color eggs, braised fish fillet with ginger sauce, crispy crucian carp, salted duck, Korean kimchi, five-spice tile fish, pepper and sesame chicken, sweet and sour sting head, baked shredded chicken with scallion oil and salt, and braised potatoes Shredded mustard, shredded kelp in balsamic vinegar, fried shrimp in oil, fried fish, glutinous rice and lotus root, wishful egg rolls, barbecued pork, drunken chicken, braised edamame and so on. There are more mixed vegetables: mixed shredded vegetables, mixed three diced vegetables, assorted vegetarian vegetables, fresh mushrooms mixed with rapeseed, lentils with ginger juice, asparagus with ginger juice, mixed vegetables with mixed vegetables, mixed fungus, mixed silver needles with pepper oil, osmanthus and lotus root, red oil tripe Shredded, crispy layers of balsamic vinegar, tomato puree mixed with garlic sauce...etc.

Summary: In short, there are no fixed number of varieties of Chinese cold dishes, and the tastes are ever-changing. It is impossible to use numbers to draw up the number of varieties. It is no exaggeration to say that the variety and taste are comparable to the sum total of dishes from any country in the world. Therefore, Chinese cold dishes are also a scientific space for endless exploration, integrating the fields of "art, painting, sculpture,

crafts, techniques, literature" and so on. It is exquisite and delicate, inheritance and taste, combined with knife skills The artistic beauty created. Furthermore, Chinese food should look like Chinese food, and should not look like Western food or be neither fish nor fowl. What a creative dish.

My ancestors don’t know anything traditional. It’s okay to learn messy “exaggerated dishes” from Westerners for fun, but you can’t make it a career. This sentence is for professional chefs. Chinese cuisine will not be passed down properly. , the traditional old dishes have changed beyond recognition. What is the history and culture of cold dishes 2

Cold dishes are the "welcome dishes" of Chinese catering culture. Let me share a few home-cooked simple cold dishes

Cold dishes are crispy and tender, dry and refreshing. It has both the fragrance of the original ingredients and the delicious taste of the sauce. Cold dishes are also known as "meeting dishes" and "welcome dishes", so its styles are also divided into several types, including: double platter, triple platter, quadruple platter, fifth platter, assorted platter, cold assortment of colors, and its steps are also It is divided into three steps: bottoming, surrounding and covering. The cooking techniques are divided into: mixing, stewing, blanching, pickling, freezing and soaking.

1. Celery mixed with dried fragrant

1. Remove the leaves from the celery, cut into sections, cut the dried fragrant into sections, and cut into minced garlic and spicy millet

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2. Boil water in a pot until it boils, pour in the dried fragrant peas and blanch the water, take it out, add a little salt, pour in the celery blanched water, take it out and put it in cold water and let it cool, then put it into a bowl with the dried fragrant celery. Sprinkle minced garlic and millet chili

3. Heat oil in a pot, add Sichuan peppercorns and fry till fragrant, take out the Sichuan peppercorns, pour the oil on top of minced garlic and millet chili, add appropriate amount of salt and stir evenly.

2. Cold Enoki Mushrooms

1. Cut off the roots of the Enoki Mushrooms and clean them. You can also choose side dishes such as cucumbers and cut them into slices. Prepare Good minced garlic, spicy millet, coriander

2. Boil water in a pot. After boiling, pour in the enoki mushrooms and blanch them. Take them out and put them in cold water to cool.

3. Pot Heat oil over medium, add Sichuan peppercorns and fry till fragrant, take out the Sichuan pepper residues, put enoki mushrooms and cucumbers in a bowl, add minced garlic, spicy millet, coriander, pour in hot oil, add appropriate amount of salt and mix well

3. Garlic Eggplant

1. Remove the stems of the eggplants and clean them, put them into a pot and steam until cooked, let cool, tear them into strips, and put them on a plate for later use.

2. Heat oil in a pot, add some minced garlic and stir-fry until fragrant, pour into a bowl, add light soy sauce, salt and additional minced garlic, pour it on the eggplant, and sprinkle with chili rings. Can

IV. Spicy and sour shrimp vermicelli

1. Peel the purchased shrimps, remove the shrimp threads, clean them and set aside. Soak the vermicelli in warm water and cut them. Reserve

2. Cut the coriander and millet into spicy pieces, cut the garlic into a bowl and add chili powder, heat oil in the pot and pour it on the minced garlic

3. In the pot Add water, ginger slices, cooking wine, and a little spice. After boiling, add shrimp meat. When cooked, remove and pour into an ingredient bowl. Add vermicelli. Add light soy sauce, sugar, balsamic vinegar, and salt and stir well.

The ingredients of cold dishes are cooked food that has been blanched, steamed, and boiled. Commonly used side dishes include cucumbers, fungus, yuba, tofu skin, vermicelli, celery, and other lettuces. The cold dishes of catering are more particular. They have a wide variety of sauces, and the cold dishes they make are very different from those we make at home. Soy sauce, salt, chicken essence, MSG, vinegar, chili oil, Sichuan peppercorn oil, oyster sauce, etc. are all common, as well as crab roe sauce, Sesame sauce, pepper sauce, curry sauce, mustard sauce, spicy sauce, five-spice sauce, etc.

The sauces for catering cold dishes have complex processes, various types, and unique flavors. Different seasonings collide to form different tastes. Extensive use of seasonings requires customization by seasoning manufacturers. How to find OEM processing? Catering companies need to consider issues based on their own needs. What is the history and culture of cold dishes? 3

The 5 most distinctive ways to make cold dishes, mix them together, they are more delicious than big fish and meat, a must-have for the Chinese New Year

Cold eggs< /p>

Cold eggs, fragrant and delicious, full of garlic flavor, appetizing and delicious.

Ingredients: 4 eggs, minced garlic, minced ginger, 1 chili, dark soy sauce, light soy sauce, sugar, oil, sesame oil

Production process : 1. Clean the eggs first, add water to the pot, put the eggs in cold water and cook them. After the water boils, cook them for 5 minutes.

2. After cooking, take it out, run it through cold water, and then peel the eggs.

3. Dip the knife in water so that the egg yolk will not stick to the knife. Cut an egg into 4 pieces.

4. After cutting, place it on the plate and arrange it into a lotus shape. , then mince the ginger, garlic, green onion, and mince the red pepper.

5. Add minced garlic, ginger and chili, add dark soy sauce, light soy sauce, sugar, oil and sesame oil, stir them together to make a sauce.

6. Pour in the prepared sauce, sprinkle with chopped green onion, heat some hot oil in the pot, and pour it on.

A delicious and beautiful plate of cold lotus eggs is ready.

Cold three shreds

For cold three shreds, mix the three ingredients: carrot shreds, cucumber shreds, and enoki mushrooms. Together, it is absolutely appetizing and refreshing.

Ingredients: 1 cucumber, half a carrot, half a handful of enoki mushrooms, 2 millet peppers, 2g of coriander, 5g of garlic, appropriate amount of balsamic vinegar, 10ml of light soy sauce, 0.5g of sugar 3ml of sesame oil, appropriate amount of chili oil, appropriate amount of salt, appropriate amount of sesame oil

Production process:

Wash the cucumbers, carrots, and enoki mushrooms, prepare coriander, red pepper, garlic, and add appropriate amount of water to the pot. Bring to a boil, add enoki mushrooms and blanch them for 3 minutes. Cut the cucumbers and carrots into shreds and put them into a basin. Use a garlic press to crush the garlic. Put the blanched enoki mushrooms in a basin and cover them with cold boiled water. Drain the water and set aside. Chop the coriander and red pepper. Crush it, put it into a basin, add sugar, balsamic vinegar, light soy sauce, sesame oil, chili oil, salt, sesame oil, stir evenly and serve on a plate.

Cold lotus root slices

Cold lotus root slices , crispy and refreshing, sour and spicy, appetizing with rice.

Ingredients: 2 lotus roots, chili noodles, chili segments, white sesame seeds, 1 spoon of Laoganma, a few drops Drops of sesame oil, a little white vinegar, 1 spoon of sugar, appropriate amount of salt, chopped green onion

Production process:

1. Clean the lotus root segments 2, peel them, and then cut them into thin slices.

2. Add water to the pot and bring to a boil. After the water boils, pour the cut lotus root slices into the pot and blanch the water. When the pot is boiled again, take out the lotus root slices. Do not blanch the lotus root slices for too long. Taste. Pour the lotus root slices taken out from the pot into cold water, then drain them out and drain them.

3. Put the chili noodles, chili segments, and white sesame seeds in a bowl. Pour oil into the pot and heat until smoking. Then pour the hot oil on top of the chili peppers to instantly release a delicious aroma.

4. Then add a spoonful of Laoganma to the chili oil, add a few drops of sesame oil, a little white vinegar, a spoonful of sugar, an appropriate amount of salt, stir well and set aside.

5. Pour the lotus root slices with controlled moisture into a clean basin, pour the prepared sauce, add some chopped green onion, and stir evenly. This appetizer of cold lotus root slices is ready.

Cold cucumber

The hotel version of cold cucumber, crisp and refreshing, beautiful and delicious,

Ingredients: 1 cucumber, 1 piece of dried tofu, minced garlic, millet pepper, green pepper, 1 spoon of light soy sauce, half spoon of balsamic vinegar, a little sesame oil, a little pepper oil, appropriate amount of salt, 2 spoons of chili oil

Production process:

For one cucumber, remove the head and tail, clean and peel. Then evenly slice the cucumber into thin slices. Wearing disposable gloves, roll up the cucumber slices from one end. Arrange on plate. Cut the dried tofu into thin slices and place them in a circle around the cucumber. Crush the garlic and mince it, and cut the millet and green pepper into small rings. Put it all on the plate.

Pour oil into the pot, heat until 50% hot, pour it on the chili peppers, and fry until fragrant. Then add a spoonful of light soy sauce, half a spoonful of balsamic vinegar, a little sesame oil, a little peppercorn oil, an appropriate amount of salt (according to your own taste) and 2 tablespoons of chili oil, and stir evenly. Finally pour the sauce. This hotel version of cold cucumber is ready.

Cold tofu skin

Cold tofu skin tastes particularly satisfying and is more delicious than meat.

Ingredients: 2 tofu skins, scallions, ginger, onions, coriander, chili noodles, sesame seeds, 1 tsp of sugar

Production process:

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First prepare 2 pieces of tofu skin, clean them, then roll them up and cut them into shreds. After cutting, pour it into the pot, add water and boil it briefly. After cooking, take it out, wash it, drain it and set aside. Then clean the coriander and cut it into sections, cut the green onion into sections, slice the ginger, and slice the onion. Pour oil into the pot, heat 50%, and turn to low heat.

Put the ingredients you just cut into the pan and fry them. It needs to be fried for about 10 minutes. When these ingredients are dry and brown, take them out. This will add fragrance to the oil. Then let the oil cool down until it is 70% hot. Pour in the chili noodles and sesame seeds several times, stirring while pouring. After stirring, add an appropriate amount of salt to the chili noodles.

A small spoonful of sugar, stir evenly. Stir well and pour directly into the cooked tofu skin.

Then stir evenly, and this delicious cold tofu skin is ready.