清代文学才子兼美食家袁枚在其饮食名著《随园食单》中说:“豆腐得味胜燕窝”。此话意即菜肴的味道好坏,不在于烹饪原料是否名贵。价格低廉,大众化的原料,只要烹饪得法,同样能烹制出别具一格甚至胜于高档菜肴的好菜来。近日读上海作家白忠懋老师(《美味与烹法》见《四川烹饪》97年5期)的文章,其结尾也说:“菜料有贵、贱之分,但贵者若烹法不当,吃来全不是滋味;贱者若烹法得当,则能使人举箸不已。”本文就向广大读者介绍数款用价格低廉大众化烹饪原料做成 Yuan Mei, a literary genius and foodservant of the Qing Dynasty, said in his famous dietary book Sui Garden: “Tofu gets the taste of bird’s nest.” This means that the taste of the dishes is good or bad, not whether the cooking ingredients are expensive. Low-cost, popular raw materials, as long as the culinary, the same can produce a unique or even better than high-end dishes of good cuisine. Recently read Shanghai writer Bai Zhongmao teacher (“delicious and cooking” see “Sichuan cooking” 97 years 5 period) of the article, the end also said: “Cai Gui expensive, cheap points, but expensive if improper cooking, eating To taste all is not; cheap if cooked properly, you can make people linger endlessly. ”This article on the reader to introduce the majority of cheap and popular cooking ingredients made