How to prepare cold dishes in restaurants
Cold dishes are an indispensable appetizer on the table, especially in summer, refreshing and delicious cold dishes are very popular. Many people are obsessed with the taste of cold dishes in restaurants, but they don’t know how to prepare them. This article will combine the hot topics and hot content on the Internet in the past 10 days to reveal the secrets of preparing cold dishes in restaurants and provide structured data for reference.
1. Core elements of cold dish preparation
The taste of cold dishes mainly consists of three parts: seasonings, ingredients and techniques. The following are the core elements of cold dish preparation:
| elements | illustrate | Common combinations |
|---|---|---|
| seasoning | Determine the basic taste of cold dishes | Soy sauce, vinegar, sesame oil, chili oil, minced garlic, minced ginger |
| Ingredients | Provides taste and nutrition | Cucumber, fungus, tofu skin, kelp shreds, vermicelli |
| Technique | Affects final taste | Mix well, marinate, blanch, and chill |
2. Popular cold dish recipes revealed
According to the hot search data in the past 10 days, the following are the cold dishes and their preparation methods that netizens are most concerned about:
| Cold dish name | main ingredients | Seasoning ratio | Production points |
|---|---|---|---|
| Shoot the cucumber | cucumber, minced garlic | 1 spoon of soy sauce, 2 spoons of vinegar, half a spoon of sesame oil, a little sugar | Crack the cucumber and cut it into pieces to make it more flavorful |
| Cold fungus | Black fungus, red pepper | 2 tbsp light soy sauce, 1 tbsp vinegar, 1 tbsp chili oil, appropriate amount of minced garlic | Fungus needs to be soaked and blanched in advance |
| Hot and sour fern root powder | fern root powder, cucumber shreds | 3 spoons vinegar, 2 spoons light soy sauce, 2 spoons chili oil, half spoon sugar | The fern root powder needs to be boiled in cold water |
3. The exclusive secret of cold dishes in restaurants
By analyzing the chef’s sharing and netizens’ discussions, we found that there are several secrets to the deliciousness of restaurant cold dishes:
1.Seasonings prepared and ready for use: Restaurants usually do not prepare the seasonings in advance, but prepare them on-site according to the characteristics of each dish to ensure fresh taste.
2.Pay attention to food handling: For example, the cucumbers need to be deseeded, the fungus needs to be torn into small florets, and the tofu skin needs to be cut into thin strips. These small details determine the final taste.
3.temperature control: Many cold dishes are chilled before mixing to maintain a crispy taste.
4.Finally pour oil: Pour hot oil on minced garlic or chili noodles to instantly stimulate the aroma. This is a step that is often overlooked in home cooking.
4. Popular and innovative cold dishes
According to food bloggers, the following innovative cold dishes have attracted much attention recently:
| Innovative cold dishes | feature | popularity |
|---|---|---|
| Thai lemon chicken feet | Add lemon juice and fish sauce for a sweet and sour taste | ★★★★★ |
| Spicy Vegetarian Vegetables | Various vegetables with spicy sauce | ★★★★☆ |
| Yogurt Fruit Salad | Use yogurt instead of traditional salad dressing | ★★★☆☆ |
5. Common misunderstandings in making cold dishes
1.seasoning too early: For some vegetables, such as cucumbers, adding salt too early will produce water and affect the taste.
2.Improper seasoning ratio: For example, adding too much vinegar will make it too sour, so it needs to be adjusted according to the characteristics of the ingredients.
3.Ignore ingredient preprocessing: Soy products need to be blanched to remove the beany smell, and seafood needs to be cooked and sterilized.
4.Stirring too much: Especially for green leafy vegetables, excessive stirring will cause damage to the leaves and affect the appearance.
6. Conclusion
Cold dishes may seem simple, but to make them to restaurant quality, you need to master the seasoning ratio, ingredient handling and production skills. I hope that the structured data and production points provided in this article can help everyone prepare delicious cold dishes at home. Remember, a good cold dish should be delicious, appetizing, and not overpower the main course.
Finally, we remind you that you should pay special attention to hygiene when making cold dishes in summer. Make them fresh and eat them now to avoid long-term storage and the breeding of bacteria. I wish everyone can become a master of preparing cold dishes!
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