What is the history and culture of cold salad? Many people in life like to eat cold salad. The world-famous China cold dishes have a long history in China. According to historical records, cold dishes in China were made 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 first.
What is the history and culture of cold salad? 1 1. Cold salad is a dish made by adding red oil, soy sauce, garlic and other ingredients after preliminary processing and blanching. According to the classification of red oil, it can be generally divided into three categories: spicy, spicy and spiced.
2. Cold salad has a profound history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.
How to introduce cold salad culture?
About cold salad? I will give you the most professional answer:
First, the attribution of "cold salad" in China cooking. Cold salad, the professional classification name is "cold meat". Most cuisines in China have a "chilled meat department", or "chilled meat room", which is a professional name. Therefore, professional chefs are called "cold meat chefs" instead of "cold dish chefs".
Cold meat: It is an independent cooking type in China. For example, the kitchen is divided into red and white. The red case is divided into: cold meat department, hot food department, rough machining and finishing. The white case is the pastry department, which includes Chinese and western baking, snack cakes and banquet cakes.
Guangdong "Cantonese cuisine" belongs to the "roasted meat department" because Guangdong is used to roasted meat and brine. 1988, I took my students to learn morning tea, hot dishes and barbecue in Liu Hua Hotel and Aiqun Building to prepare for the 1990 Asian Games.
2. What is the difference between "cold meat" and "cold salad"? Cold meat in a broad sense. Covering: food carving, fancy platter, fruit carving and cutting, cold dish making, cold dish hot processing, cold dish selection and nutrition and hygiene, ordinary cold dish making, and high-end banquet cold dish making. Cold salad, single person "cold dish making".
Third, the difference between a cold meat chef and a hot food chef. The chef of cold meat is the most comprehensive in the kitchen, because all kinds of meat and vegetarian materials, from raw to cooked, to carving and platter, have to be done by themselves. Include cooking and heat treatment. Hot food is also a subject when studying, and it is also a standard when researching.
Moreover, the requirements of cold dish knives are extremely high, and it is not an exaggeration to say that kitchen knives are the best. Because the highest level of hot kitchen knife work is to cut pork, which is a piece of cake for cold meat chefs. Moreover, art appreciation, painting and sketching are also compulsory courses for cold meat chefs.
Hot dish chefs, sculptures and fancy platters are all short boards. Although technicians have to take the exam, they usually pass the exam. Of course, superb cooking is also the specialty of hot dish chefs. If you want to be outstanding, you have to go through the tempering in the wind and rain to see the rainbow. However, the artistic shaping is still slightly inferior to the cold meat chef, although the trained chef can learn all subjects.
But some skills really can't be made up in time, so graduation will be divided according to majors. Fourthly, the position of chilled meat in China cooking. "Pioneer" is the title of cold dishes in banquets, which also shows the importance of cold dishes in banquets.
The first "visual sense" was presented to all the guests, and the first "taste" also kicked off a feast. Whether it's home cooking or a star-rated hotel to a state banquet, the pleasure brought by cold dishes will open a grand entrance for hot dishes that are icing on the cake.
Of course, the staple food and snacks in the pastry department are also an indispensable part of a successful banquet. Many chefs don't like to learn cold meat and pasta, because even the best dishes "seem to be the foil of hot dishes", which is true but not necessarily. Because the inheritance of memory sometimes comes from a fate, not a choice.
A standard Chinese banquet (including family banquet), a table of dishes is like the overall operation of an army, which needs coordination, and any mistakes will leave regrets. Therefore, the skills and requirements of various departments are very strict. 5. The origin of cold salad (cold meat). Carving "watermelon lanterns" was popular as early as 1000 years ago in the Tang Dynasty.
Watermelon was introduced to China in the Five Dynasties. In the Tang Dynasty, there was a custom of carving watermelons and inserting candles in them. Zhou Li Tianguan in the Zhou Dynasty contains "eight treasures are precious, and eight treasures are together", which can be described as the pioneering work of later banquets, and "dried meat" is also a cold dish that has continued to this day, although it was not so rich more than 3,000 years ago.
Sixth, the classification of cold salad. Cold dishes are also divided into cuisines. For example, the couple's lung slices in Sichuan cuisine, white meat with garlic paste, pepper chicken, great chicken, light shadow beef and so on. It is also the most passed down in today's cold dishes. Huaiyang cuisine includes smoked fish, crystal meat, Zhenjiang butcher shop, roasted tiger tail, drunk crab and so on. Keywords Chaozhou brine series, Baiyun chicken feet,
Tie hooves, all kinds of baked osmanthus sausage, barbecued pork, boiled chicken and so on. There are also representative cold dishes popular in Beijing state banquets and hotels in the 1980s: Maotai duck roll, pickled duck feet, anchovies, fish fillets with ginger sauce, cherry meat, oil-soaked fresh mushrooms, dried tangerine peel rabbit meat, crystal shrimp, firewood-roasted celery yellow, coral cabbage and so on. There are also many people filming cucumbers.
Tiger food, brine chicken, stuffed melon, etc. , all over the country. Cold dishes are also divided into: meat dishes, vegetarian dishes and salads. In addition to chicken, duck and fish, there are many internal organs, such as salted duck liver, red oil pig heart, scallion and spicy chicken gizzard, white water sheep head and so on.
There are many vegetarian dishes, some can be eaten raw, and some are cooked too cold. In some southern countries, represented by Cantonese cuisine, cold dishes are eaten less than those in the north, so barbecue and brine are more popular. Seven, the basic elements and skills of making cold dishes. Oil production: namely "onion oil, Chili oil, red oil, pepper oil, cooked pepper oil, mustard oil, sesame oil" and so on.
Seasoning sauce: sesame sauce, mustard sauce, strange flavor juice, pepper juice, garlic juice, sweet and sour juice, ginger juice, triple oil, brine juice, etc. Commonly used seasonings: salt, sugar, essence, pepper, soy sauce, soy sauce, balsamic vinegar, rice vinegar, aged vinegar, Shaoxing wine, etc. Commonly used spices: pepper noodles, pepper granules, star anise, cinnamon, fragrant leaves and dried peppers.
Cloves, as well as all kinds of spices for marinated soup, thirteen incense and so on. Cooking techniques: blanching, salting, roasting, stewing, steaming, frying, frying, boiling, frying, roasting, marinating, smoking, crisp and so on. And the techniques are as varied as hot dishes.
Vegetables are divided into scalded and blanched. It is also divided into "hot baking" and "raw baking". Roasting is a cooking method of cold dishes, such as "Roasted Tiger Tail" in Jiangsu, and commonly used are cucumber slices, celery yellow and roasted phoenix-tailed bamboo shoots. Knife workers must be clean and tidy. There are straight knife method, oblique knife method, slicing knife method, push-pull method, sawing knife method,
Kopis method, chopping knife method and so on. 8. Examples of cold dishes: steamed tricolor eggs, fish fillets with ginger sauce, crispy crucian carp, salted duck, pickles, spiced tile fish, pepper chicken, sweet and sour chicken, shredded potatoes with scallion oil, mustard tuber, shredded kelp with balsamic vinegar, fried shrimp, dried fried fish, glutinous rice lotus root and Ruyi.
Deteriorated edamame and so on. There are many dishes mixed: three shredded diced vegetables, assorted vegetables, fresh mushrooms mixed with rape, lentils with ginger juice, asparagus with ginger juice, assorted vegetables mixed with auricularia, pepper oil mixed with silver needle, osmanthus lotus root, shredded pork belly with red oil, crispy balsamic vinegar, garlic sauce mixed with tomato sauce, and so on.
Summary: In short, there is no definite variety of cold dishes in China, and the taste is ever-changing. It is impossible to work out how many kinds there are by numbers. It is no exaggeration to say that there are as many kinds and tastes of dishes in any country in the world. Therefore, cold dishes are also an endless space for scientific exploration in China, which combines "art, painting, sculpture,
Craft, techniques, literature, etc., exquisite and delicate, inheriting taste, combined with the artistic beauty created by knife workers. And Chinese food should be like Chinese food, not like western food, neither fish nor fowl. What are the creative dishes?
Ancestors don't know any traditions. It's ok to play with the messy "grandiose dishes" of westerners, but they can't be professional chefs. This sentence is for professional chefs. If China cuisine is not passed down properly, the traditional old dishes will be unrecognizable.
What is the history and culture of cold dishes? Cold dishes are the "welcome dishes" of China's food culture. Share some simple cold dishes.
Cold dishes taste crisp and dry, with both the fragrance of the original ingredients and the delicious sauce. Cold dishes are also called "noodle dishes" and "welcome dishes", so there are several styles, including: double spelling, three spelling, four spelling, five spelling, assorted dishes and cold spelling colors. Its steps are also divided into three steps: bottom, edge and cover, and its cooking techniques are divided into: mixing, marinating, frying, salting and freezing.
First, celery is mixed with dry incense
1. Remove leaves from celery, cut into sections, dry and cut into sections, mince garlic and millet.
2. Boil the water in the pot, pour in the dried coriander, then take it out, add a little salt, pour in celery, take it out, put it in cold water, put it in a bowl with the dried coriander, and sprinkle with minced garlic and millet spicy.
3. Heat the oil in the pot, add the pepper and stir-fry, take out the pepper, pour the oil on the minced garlic and millet spicy, add the right amount of salt and stir well.
Second, cold Flammulina velutipes
1. Cut off the root of Flammulina velutipes and clean it. You can also choose cucumber and other side dishes to slice and prepare minced garlic, millet and coriander.
2. Boil water in the pot, pour in Flammulina velutipes and cook, then put it in cold water to cool.
3. Heat the oil in the pot, stir-fry the pepper, remove the pepper residue, put the Flammulina velutipes and cucumber in a bowl, add the minced garlic, millet and coriander, pour in the hot oil, and add the right amount of salt to mix well.
Third, eggplant with garlic.
1, clean the eggplant, steam the whole eggplant in a pot, let it cool, tear it into strips and put it in a plate for later use.
2. Heat oil in the pot, add some minced garlic and stir fry, pour into a bowl, add minced garlic such as soy sauce and salt, pour it on the eggplant and sprinkle with pepper rings.
Fourth, hot and sour shrimp vermicelli
1. Shell the bought shrimp, remove the shrimp line, clean it for later use, soak the vermicelli in warm water and cut it into sections for later use.
2. Cut the parsley and millet into spicy sections, put the garlic into a bowl, add Chili powder, heat the oil in the pot, and pour in the minced garlic.
3. Add a little water, ginger slices, cooking wine and spices to the pot, add shrimps after boiling, take them out and pour them into the ingredient bowl after cooking, add vermicelli, add soy sauce, sugar, balsamic vinegar and salt and stir well.
The ingredients of cold salad are cooked food that has been blanched, steamed and cooked. Commonly used side dishes are lettuce such as cucumber, fungus, yuba, bean skin, vermicelli and celery. The cold dishes in the restaurant are very delicate, and the sauces are also various. The cold dishes made are also very different from those made at home, such as soy sauce, salt, chicken essence, monosodium glutamate, vinegar and Chili oil.
The sauce of cold salad in hotel is complex, varied and unique in flavor. Different seasonings collide to form different flavors. The extensive use of seasonings needs the customization of seasoning manufacturers, and how to find processing agents is a problem that catering enterprises need to consider according to their own needs.
What is the history and culture of cold salad? 3. The most distinctive five-course cold salad method is more delicious than big fish and big meat, and it is necessary for the New Year.
Cold eggs
Cold egg, fragrant and delicious, full of garlic flavor, appetizing.
Ingredients: 4 eggs, minced garlic, Jiang Mo, 1 pepper, soy sauce, soy sauce, sugar, oil consumption and sesame oil.
Production process: 1, first clean the eggs, add water to the pot, cook the eggs in cold water, and then boil the water for 5 minutes.
2. Take it out after cooking, have a cold water, and then shell the egg.
3. Dip the knife in water so that the yolk won't stick to the knife. Cut an egg into 4 pieces.
4. After cutting, put it in a lotus shape, then cut the ginger, garlic and onion into foam and chop the red pepper.
5. Mix chopped garlic, Jiang Mo and pepper with soy sauce, soy sauce, sugar, oil consumption and sesame oil to make mixed juice.
6. Pour the prepared juice, sprinkle with chopped green onion, and pour some hot oil in the pot. A plate of delicious and beautiful cold lotus seed eggs is ready.
Cold mixed noodles with three silk noodles
Cold-mixed shredded carrots, shredded cucumbers and Flammulina velutipes are absolutely appetizing and refreshing.
Ingredients: cucumber 1 carrot, half Flammulina velutipes, millet pepper, 2 parsley 2g garlic 5g balsamic vinegar, 10ml sugar, 5g sesame oil, 3ml Chili oil, salt and sesame oil.
Production process:
Clean cucumber, carrot and Flammulina velutipes, prepare coriander, red pepper and garlic, add appropriate amount of water to boil, blanch Flammulina velutipes for 3 minutes, shred cucumber and carrot, put them into a pot, crush garlic with a garlic press, put the blanched Flammulina velutipes into the pot, drain the water, chop coriander and red pepper, put them into the pot, add sugar and put them in fragrance.
Cold lotus root slices
Keywords cold lotus root slices, crisp, hot and sour, appetizing,
Ingredients: 2 lotus roots, Chili noodles, Chili segments, white sesame seeds, 1 tbsp Laoganma, a few drops of sesame oil, a little white vinegar, 1 tbsp sugar, appropriate amount of salt and chopped green onion.
Production process:
1 2 lotus root is washed, peeled and sliced.
2. Add water to the pot and bring it to a boil. After the water is boiled, pour the sliced lotus root into the pot and blanch it. After boiling again, take out the lotus root. Lotus root should not be blanched for too long, which affects the taste. The lotus root slices out of the pot are cooled with cold water, and then drained.
3. Put the pepper noodles, pepper segments and white sesame seeds into a bowl, pour the oil in the pot, burn it until it smokes, and then pour the hot oil on the pepper, which instantly emits a good smell.
4. Then add a spoonful of Laoganma to the Chili oil, drop a few drops of sesame oil, a little white vinegar, a spoonful of sugar and a proper amount of salt, and mix well for later use.
5. Pour the lotus root slices with good moisture control into a clean basin, pour the prepared juice, add some chopped green onion and stir well. This appetizing cold lotus root slice is ready.
Sauced cucumber shreds
Hotel version of cold cucumber, crisp and refreshing, beautiful and delicious,
Ingredients: cucumber 1, dried bean curd 1, minced garlic, millet pepper, green pepper, 1 tablespoon soy sauce, half a tablespoon balsamic vinegar, a little sesame oil, a little pepper oil, a proper amount of salt and 2 tablespoons Chili oil.
Production process:
A cucumber, head and tail removed, washed and peeled. Then slice the cucumber evenly. Put on disposable gloves and roll up the cucumber slices from one end. Put it on the plate. Slice the dried tofu and put it around the cucumber. Chop garlic, millet pepper and green pepper into small circles. Put them all on the plate.
Pour oil into the pot, heat it to 50%, pour it on the pepper and fry it. Then add a spoonful of soy sauce, half a spoonful of balsamic vinegar, a little sesame oil, a little pepper oil and 2 spoonfuls of salt (according to your own taste) and stir well. Finally, pour the juice. This hotel version of cold cucumber is ready.
Cold rice noodles tofu skin
Cold bean curd skin tastes particularly enjoyable and tastes better than meat.
Ingredients: 2 pieces of bean curd skin, onion, ginger, onion, coriander, Chili noodles, sesame seeds, 1 tsp sugar.
Production process:
First prepare 2 pieces of bean curd skin, clean it, then roll it up and shred it. After cutting, pour it into the pot and add water to cook it a little. Take it out after cooking, wash it and drain it for later use. Then wash the coriander and cut it into sections, cut the onion into sections, slice the ginger and onion, pour oil into the pot, heat it to 50%, and turn to low heat.
Just fry these freshly cut ingredients. It takes about 10 minutes to fry. When these ingredients are fried to yellow, take them out. This is to add flavor to the oil. Then when the oil temperature is cooled to 70% heat, the pepper noodles and sesame seeds are poured in several times, while stirring, and a proper amount of salt is added to the pepper noodles after stirring.
A spoonful of sugar, stir well. Stir well and pour directly into the cooked tofu skin. Then stir well, and this delicious cold rice noodle is ready.