我国烹饪的特点,是以味为核心,以养为目的。合理的烹饪意义有四:其一,可以准确把握菜肴加热程度;其二,根据原料的性质、形态、色泽等条件进行合理的烹调;其三,尽量避免原料中营养成分损失;其四,保护菜肴的色泽和形状,严防脱水和便于调味品的渗入。 正确运作烹调中火力的变化,是烹调美味佳肴的重要环节。在烹饪活动中所谓的火候,是指厨师根据原料的性质,科学掌握和运用各种火力,烹制出符合要求的菜肴来。烹调过程中的火力根据火焰、温度情 The characteristics of our cooking is based on the taste as the core, to raise for the purpose. Reasonable cooking has four meanings: First, it can accurately grasp the degree of cooking; Second, according to the nature of raw materials, shape, color and other conditions for reasonable cooking; Third, try to avoid the loss of nutrients in raw materials; Fourth, the protection Dishes color and shape, prevent dehydration and facilitate the infiltration of spices. The correct operation of cooking fire changes, is an important part of cooking delicious food. In the cooking activities so-called heat, refers to the chef according to the nature of raw materials, scientific mastery and use of various firepower to cook the dishes to meet the requirements. The cooking process of fire according to the flame, temperature conditions