色、香、味,在评价菜肴的这三大标准里,颜色排在第一位。食客往往会见色思味,通过颜色联想到这道菜的味道和口感。暖色:暖色一股能让人感受到温暖与和谐,能够使人在心理上感受到一种安慰,也可能会激发人内心的激情。在烹饪中,如果要想表现暖色,通常可以采用煎、炸、炒、煮等方式莱改变食材的原有颜色,使其达到相应效果。此外,也可以运用食物原有的颜色 Color, smell, taste, evaluation of the three dishes in the standard, the color ranked first. Diners tend to meet with color scent and think of the taste and taste of the dish through color. Warm: warm one can make people feel the warmth and harmony, people can feel a sense of comfort, but also may inspire people’s inner passion. In cooking, if you want to show the warm color, you can usually use fried, fried, fried, boiled and other ways to change the original color of the ingredients to achieve the corresponding effect. In addition, you can use the original colors of food