Cold dishes 冷盤

[Ho Kwok Leung]

1. Cold dishes
Cold dishes, also known as cold dishes, are actually divided into two categories: cold food and hot food. There are many cooking methods and varieties, mainly with wine.
The common requirements are bright color, refreshing taste and outstanding umami flavor.
Therefore, when cooking, it is generally better to be cooked, not too crispy, not too much juice coming out of the body, not too salty, and some should be slightly sweet.
Cold basins mainly fall into the following categories:

1. Boiled cold dishes.
Put the food in a pot of water or a white soup pot and simmer until it is mature. Cut it into shapes and put it in a basin. Dip it in soy sauce or shrimp soy sauce, strange-flavor stew, or sesame sauce stew. Such as white chicken, white tripe, white cut meat, strange-flavored chicken, etc.

2. Salt water cold cuts.
It is made by boiling food in salt water and eating it in a bowl with soup (a small amount). It is characterized by refreshing, fresh, crisp and tender. Such as brine shrimp, brine gizzards, brine belly, etc.

3. Braised cold dishes.
Put the food in the stew and cook it until it is cooked and the color is red and bright; some need to be taken out, thickened with the stew and sugar, and then coated to stick to the surface. Such as braised gizzards, braised duck, braised tripe, braised pig heart, pig tongue (also known as door gun), pig tail, pig head, braised duck bladder, etc.

4. Grilled cold dishes.
Take the food out of the water, rub it all over with caramel, etc. (or mix and marinate it for a certain period of time), hang it up and blow dry, then put it in the roast duck oven and roast it until the skin is crispy and mature. Such as roast duck, barbecued pork, roast duck, etc.

5. Bad cold cuts.
After the food is cooked, put it in a container, add oil, salt and raw brine to seal it, and eat it after a certain period of time to highlight the aroma of the food. Such as bad feet, bad chicken, bad hoofs, etc.

6. Freeze the cold plate.
Cut the white chicken into cubes and put them in a bowl, add agar-agar marinade and put it in the refrigerator to freeze for consumption. Such as frozen chicken, frozen
pieces etc.

7. Drunk the cold plate.
It is made by putting food into wine (some have to seal the container tightly). Such as drunken crab (press firmly), drunken clams, drunken meat (drunk after boiling), drunken chicken (drunk after boiling), etc.

8. Pickled salted cold cuts.
The food is first poked into rows of small holes with a spatula, sprinkled with salt and rubbed until the salt grains melt (commonly known as "sweating"), then a small amount of saltpeter is placed in the small holes, marinated for a certain period of time, washed and put into a pot of water. Boil it (you can also boil it first and then marinate it), or marinate it and tie it tightly with a rope, then put it in the pot and cook it. Such as meat, braised pork, bacon, etc.

9. Air cooling plate.
The food is rubbed with salt or soaked in soy sauce, hung in a vent, and blown until the meat becomes hardened, then steamed in a basket and eaten. Such as wind eel, wind chicken, wind herring, wind pig whole meat, etc., the food should not be too thick (too thick and dry) or too salty when it is windy.

10. Sauce cold dishes.
There are two types: one is to soak the food in soy sauce, such as soy sauce clams (including boiled and cooked into sauce), etc.; the other is to rub it with salt first, marinate it for a certain period of time, wash it, and then bake it in a marinade. When it is thickened to a purple sauce color, the stewed bun sticks to the food. It is bright in color and tastes salty and sweet, such as sauced duck, sauced meat, etc.

11. Others include:
Smoked, mixed (including cold and hot mix), boiled, flossed (such as fish floss, meat floss, vegetable floss, egg floss, chicken floss), spicy (such as spicy cabbage, spicy lettuce, spicy cabbage, etc.) and salad, Minsheng Fruit etc.
In short, there are many varieties of cold pots, and the operating requirements and methods of the same type are basically the same.

Cold cuts types include:
Single platter, double platter, triple platter, assorted scene platter, assorted cold cuts.
When cutting and assembling pots, it is required to have fine knife skills, a stable base, an even surface, a variety of flavors, a bright color, a beautiful shape, and economical use of materials.

一、冷盤
冷盤又稱涼菜，實際上分冷食、熱食兩類。烹調方法及品種極多，以佐酒為主。
共同要求是色澤光亮，吃口清爽，鮮味突出。
因此，烹調一般以熟為佳，不宜太酥，原汁不要較多脫體而出，也不要太鹹，有的要略帶甜味。
冷盆主要有如下幾類：

1.白煮類冷盤。
把食物放在水鍋中或白湯鍋中煮燜成熟，切形裝盆，蘸醬油或蝦子醬油、怪味鹵、麻醬鹵佐食。如白雞、白肚、白切肉、怪味雞等。

2.鹽水類冷盤。
把食物放入鹽水中煮汆而成，帶湯(少量)一起裝碗食用，特色是清爽、鮮、脆嫩。如鹽水蝦、鹽水肫、鹽水肚等。

3.鹵味冷盤。
把食物放在老鹵中煮至熟，色紅亮；有的則要撈出，用老鹵加糖稠濃後包粘表面。如鹵肫、鹵鴨、鹵肚、鹵豬心、豬舌（又稱門槍）、豬尾、豬頭、鹵鴨膀等。

4.烤類冷盤。
把食物出水，用飴糖等擦塗周身（或拌腌一定時間)，吊起吹幹後放入烤鴨爐中烤至脆皮、成熟為止。如烤鴨、叉燒、燒鴨等。

5.糟類冷盤。
食物白煮成熟後放在容器中，加入糟油、鹽、原鹵封口，經一定時間後食用，突出糟香味。如糟腳爪、糟雞、糟蹄膀等。

6.凍制冷盤。
白雞等斬塊排形裝在扣碗中，澆入用洋菜（瓊脂）熬成的鹵，放入冰箱中凍起來食用。如凍雞、凍時
件等。

7.醉制冷盤。
即把食物放入酒中醉制而成（有的要封牢容器）。如醉蟹（要壓牢）、醉蚶、醉肉（白煮後醉）、醉雞（白煮後醉）等。

8.腌硝冷盤。
食物先用扡子戳出一排排小洞，灑上鹽擦至鹽粒溶化（俗稱“出汗”），又在小洞中放擦少量硝，腌一定時間後洗幹凈，放入水鍋煮熟（也可先煮後腌），或腌好後用繩紮緊，入鍋煮熟。如肴肉、紮肉、鹹肉等。

9.風制冷盤。
食物擦上鹽，或用醬油浸紅，吊在風口，吹至肉質硬化後上籠蒸熟食用。如風鰻、風雞、風青魚、風豬全精肉等，風時食物不宜太厚（太厚風不幹）、太鹹。

10.醬類冷盤。
分兩種：一種是把食物放在醬油中浸成，如醬蚶（包括白煮成熟後醬成）等；另一種先用鹽擦，腌一定時間後洗幹凈，用鹵燒成，燒稠至紫醬色、鹵包粘食物上面，色光亮，吃口鹹中帶甜，如醬鴨、醬肉等。

11.其他有：
熏、拌（包括冷拌、熱拌）、熗、松（如魚松、肉松、菜松、蛋松、雞松)、辣（如辣白菜、辣萵苣、辣卷心菜等)和色拉、閩生果等。
總之，冷盆品種極多，其同類型的操作要求與方法基本相同。

冷盤種類有：
單盤、雙拼盤、三拼盤、什景拼盤、花色冷盤。
在切配裝盆時，要求刀功精細，底要填穩，面要排齊，味要多樣，色要鮮艷，形要美觀，用料要省。