从表面上看,刀工只是直接影响着原料(菜肴)形状如何。其实,它与菜肴质量的各个方面都或多或少地有着关系。一、刀工与菜肴色泽关系一般来说,改刀后的原料,基本上不直接影响菜肴的色泽。如,粉红色的猪肉切后仍为粉红色,碧绿色的青椒切后仍为碧绿色。但是,有的原料刀工后不及时处 On the surface, the knife workers only have a direct influence on the shape of the raw material. In fact, it is more or less related to all aspects of the quality of the dishes. First, the color relationship between the knife and the dishes In general, the knife after the change of raw materials, basically does not directly affect the color of the dishes. For example, the pink pork is still pink after slicing, green green peppers after the cut is still green. However, some raw materials do not work in time