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中国菜肴讲究的是色、香、味,这第一要素就是色,即菜品的卖相。“如果由于菜品需要,可以在金宝奶油鸡汤中加入一点点老抽,或者是其他蔬菜的汁水调色,就可以赋予其各种颜色以适应不同菜品的需要。”许家福大厨设计的鲜松茸煎雪花牛是用金宝奶油蘑菇汤加老抽将调料调制成深褐色,“本身奶油蘑菇汤的味道是非常好的,跟牛肉类食材非常搭配,如果仅仅因为颜色问题就弃之不用也是很可惜的,所以我选择加老抽调色,即丰富了口感,又改善了出品。”奶油蘑菇汤澳带鱼卷许大厨在金宝奶油蘑菇汤里加入了菠菜汁,让其呈现出鲜艳的绿色,不仅味道好,在视觉上也很夺人眼球。
Pay attention to the Chinese cuisine is color, smell, taste, the first element is the color, that is, selling dishes. “If you need because of the dishes, you can add a little soy sauce in Campbell Cream Chicken soup, or other vegetable juice juice color, you can give it a variety of colors to meet the needs of different dishes.” Xu Jiafu chef design fresh Matsutake fried Snow Cattle is the use of Campbell cream mushroom soup and soy sauce seasoning prepared into a dark brown, “The taste of cream mushroom soup itself is very good, with very good ingredients with beef, if only because of the color of the problem is not abandoned is also very It is a pity that I chose to add extra-pocketed toning to enhance the taste and improve the quality of the finished product. ”Cream mushroom soup with octopus roll Xu Chef added spinach juice to Campbell Cream Mushroom soup to make it appear bright green , Not only taste good, visually very eye-catching.