煮饭烧菜既是一门科学,又是一门艺 术。一堆生菜,经过烹、炸、炖、焖后, 变成一盘色、香、味俱全的佳肴,除了离 不开掌勺人的手艺外,其中也蕴含着许多 化学知识。食物为什么要经过烧煮?大家 都知道,其中最重要的一点,就是使食物 易于被人体消化和吸收。人是通过消化食 物来吸收其中的营养的,食物的消化过程 是一系列复杂的化学反应过程,而化学反 Cooking cooking is both a science, but also an art. A pile of lettuce, after cooking, fried, stewed, stewed, into a pan-colored, fragrant, tasteful cuisine, in addition to the master’s craft can not be separated, which also contains a lot of chemical knowledge. Why is the food to be cooked? As we all know, the most important point is that food is easy to be digested and absorbed by the body. Human is to absorb nutrients by digesting food, digestion of food is a series of complex chemical reaction process, and chemical anti-