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春节办家宴要荤素相配,冷、热、小吃兼顾;菜肴的色泽宜红、白、绿、黄相映;口味既有甜、咸,又有酸、辣,搭配合理。上菜程序亦有讲究,咸者宜先,淡者宜后;浓者宜先,薄者宜后;无汤者宜先,有汤者宜后。一般应先上凉菜后上热菜,炒菜中要咸的先上,其鲜咸突出,能开胃,刺激食欲;油炸、甜食类可在中间或上大菜之前上,因先吃油炸、甜食易使人肚饱和倒胃;酸、淡汤菜应放在最后,既可醒酒,也可解腻;小吃安排在饭后,以取特色风味调整味觉,增加口感。
Spring Festival Banquet to meat and vegetables to match, cold, hot, snack food; dishes should be red, white, green, yellow; taste sweet, salty, and sour, spicy, with a reasonable. Serve the program also pay attention to, salty who should be the first, after the descendants; thick should first, after the thin should be; no soup should be the first, after the soup is appropriate. General should be the first on the dish after the hot dishes, cooking salty to the first, the salty salient, can appetizers, stimulate appetite; fried, sweets can be in the middle or on the dishes before, because the first to eat fried, sweet Easy to make the stomach full of stomach; acid, light soup should be placed in the end, both hangover, but also solution greasy; snacks arranged after dinner, to take special flavor to adjust the taste and increase the taste.