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色、香、昧、形既是中国菜的特色,又是评菜肴质量优劣的主要标志.一道菜肴质量的优劣,除了营养价值以外,都可以通过视觉、嗅觉、味觉作出评价.要烹制出色香味形俱佳的菜肴,离不开以下两条:一是根据菜肴本身的要求,结合原料的特性,注意刀工的运用,调料的搭配,以及火候的掌握等.二是要注意保持原料自身固有的色香味.这里,笔者根据烹饪教学体会,谈一下菜肴的色.
Color, incense, ignorance, shape is not only the characteristics of Chinese cuisine, but also the quality evaluation of the main indicators of food quality and quality of a dish, in addition to nutritional value, can be visual, smell, taste to make evaluation. Excellent aroma-shaped dishes are superb, can not do without the following two: First, according to the requirements of the dishes themselves, combined with the characteristics of raw materials, pay attention to the use of knives, seasoning collocation, and the heat of the master, etc. Second, pay attention to maintaining raw materials Their own inherent color and fragrance. Here, the author based on cooking teaching experience, talk about the color of the dishes.