在现代饮食行业中,果品入馔已相当普遍,笔者在烹饪教学和实践中总结了以下几点:一、果品作为菜肴的主料果品入馔时对原料的要求特别高,应采用比较新鲜、质地细嫩、口感较佳的品种,一般为鲜果,旨在突出其独特风味。鲜果作为主料制作菜肴,在整个筵席中起到调剂口味,丰富营养,增进食欲,促进健康的作用。由于鲜果中水分含量较高,用较高油温处理时,容易失去水分,从而失去固有的水果风味,影响菜肴的口感,如制作拔丝苹果、膏里香蕉菜,应先挂糊处理。但一些并不需要经过油炸处理的菜肴,如蜜汁苹果、冰糖炖梨等菜肴则不必挂糊。品种选择一般以纯甜或酸甜口味为主。二、果品作为菜肴的辅料有些菜肴以动物性原料作主料,辅以一种或几种植物性原料。辅料不仅可以在色泽、口味、营养等方面弥补主料的不足,对主料色、香、味、形等都起到衬托作用,果品应该是较好的选择。从口味方面看:果品有其独特的风味,可以使菜肴更加芳香;从营养方面看:动物性原料含蛋白质、脂肪比较多,无 In the modern diet industry, the fruit into the food has been quite common, the author summed up the following points in the cooking teaching and practice: First, the fruit as the main ingredients of the food Into the food when the requirements of raw materials are particularly high, should be relatively fresh, Delicate texture, taste better varieties, usually fresh fruit, designed to highlight its unique flavor. Fresh fruits are used as the main ingredients to make dishes, which have the functions of adjusting taste, enriching nutrition, increasing appetite and promoting health throughout the banquet. Due to the high moisture content of fresh fruits, the higher the oil temperature, the easy to lose moisture, thus losing the inherent fruit flavor, affecting the taste of dishes, such as making apples, creamy banana dishes, should be the first paste handling. However, some do not need to fry dishes, such as honey apples, candied pears and other dishes do not have to hang paste. The general choice of pure sweet or sweet and sour taste-based. Second, the fruit as a dish of excipients Some dishes to animal ingredients as the main ingredient, supplemented by one or several plant materials. Accessories not only in the color, taste, nutrition, make up for the lack of ingredients, the main ingredient color, smell, taste, shape and so play a role in supporting the fruit should be a better choice. From the taste point of view: the fruit has its unique flavor, can make dishes more aromatic; from the nutritional point of view: animal raw materials containing protein, fat more, no