论文部分内容阅读
俗话说:“一人巧做千人食,五味调和百味香。”菜肴味道的形成,一在于烹,二在于调。烹,是将原料加油,其主要目的是让原料由生变熟。而烹制菜肴的目的,不仅仅是得到熟食,而是得到可口美味、有营养价值的食物。另外,加热还可以改善食物的色泽和形状,如鱼片滑油后洁白,大虾熟后色红,改刀后的乌鱼可卷成麦穗形。因此,要达到这一目的,必须熟练地掌握“烹”和“调”的技巧,
As the saying goes: “One person clever doing thousands of people, flavors and reconcile 100 flavor.” The formation of dishes taste, one is cooking, the second is to tune. Cooking, is to refuel the raw materials, its main purpose is to make raw materials from raw cooked. The purpose of cooking dishes, not just get cooked food, but get delicious delicious, nutritious food. In addition, the heating can also improve the color and shape of the food, such as white oil after the fillet, prawn cooked reddish color, after the change of the mullet can be rolled into a wheat-shaped. Therefore, in order to achieve this goal, we must master the skills of “cooking” and “adjusting” skillfully,