听说烧菜最后在出锅之前,常常要淋一点油,淋油的主要作用是什么呢?菜上浇油主要有这样几个作用。第一,增色,如菜肴成品是呈白色,淋入几滴油,就能衬托出主料的洁白;第二,增香,烹制完成后,淋入适量的调味油,可增加菜肴的香味,如红烧鱼,出勺前要淋入麻油增香,诱人食欲;第三,增味,通过淋油,可突出其特殊风味,如辣汁鸡丁出勺前淋入红油(辣椒油)可使成品咸辣适口,红油豆腐也要淋入红油,否则就失 I heard that the last cooking in the pan before, often to pour a little oil, the main role of oiling it? The main fuel on the dish has several such effects. First, add color, such as the finished dish is white, pour a few drops of oil, will be able to bring out the main ingredients of the white; second, after the incense, cooking is completed, pouring the right amount of seasoning oil can increase the flavor of the dishes , Such as braised fish, spit before pouring into the sesame oil by incense, appealing appetite; third, by the smell of oil, you can highlight its special flavor, such as spicy sauce chicken diced before pouring into the oil (chili oil ) Can make the finished product salty spicy, red tofu also poured into the oil, otherwise it lost