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或晶莹,或缤纷,或素雅,或妖娆,或甜,或酸,或爽滑,或脆嫩……一直以来,作为沙拉和甜品的主要原料的水果,越来越为大众消费者所喜爱;水果不仅在沙拉等凉菜中占据了重要位置,在热菜领域,渐渐也有了它们的身影。无论是单独使用,还是与海鲜、红肉搭配,水果菜的别致风味都让人垂涎:与鱼鲜搭,水果能使原料味道更鲜,和肉类配,又可以去掉肉质的油腻。不过,好处多多的水果,在烹制时的说法也不少,用水果入菜,不仅要考虑到水果与材料的味道是否相融,还要注意突出水果的本味和营养的保存,因此,水果菜肴烹饪除了在味蕾上要让食客满足,口感和营养更是不容忽视的重点。
Or crystal, or colorful, or elegant, or enchanting, or sweet, or sour, or smooth, or crisp ... ... has long been the main raw material for salads and desserts of fruit, more and more for the mass consumer favorite; Fruits not only occupy an important position in the salad and other cold dishes, in the hot dish field, gradually have their shadow. Whether it is used alone, or with seafood, red meat, fruit dishes chic flavor is coveted: and fish fresh ride, the fruit can make the raw material taste more fresh, and meat with, but also can remove the fleshy oily. However, a lot of benefits of the fruit, when cooked in a lot of argument, the use of fruits into the food, not only to consider the taste of fruits and materials are blending, but also pay attention to highlight the fruits of nutrition and nutrition of the preservation, therefore, Fruit cooking In addition to food diners in order to allow diners to meet, taste and nutrition is more can not be ignored.