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东坡肉是杭州名菜,历史悠久,享有盛誉。这道菜肴根据苏东坡的诗句“慢着火,少着水,火候足时它自美”而烹调的,主要选用猪五花肉与绍兴黄酒焖制而成,色泽红亮,味醇汁浓,酥烂而形不碎,香糯而不腻口。但是东坡肉中的脂肪含量明显过高,脂肪摄入过多对人体造成的危害很大,不符合现代人平衡膳食、营养保健的饮食观念。经过数次实践和研究,素东坡肉对选用的原料进行了改革,采用豆制品和蔬菜进行仿制,菜肴外形逼真,制作简便易行,营养合理,对教学实习和实际菜肴创新都大有裨益。
Dongpo meat Hangzhou dishes, has a long history and reputation. This dish is based on Su Dongpo’s poem “slow fire, less water, when it is warm enough to cook it from the United States ” and cooking, the main selection of pig pork with stewed Shaoxing rice wine, red and bright color, Rotten and not broken, fragrant waxy and greasy mouth. However, the fat content of Dongpo meat is obviously too high, too much fat on the human body caused great harm, does not meet modern balanced diet, nutrition and health diet concept. After several practices and studies, Supodong meat has reformed selected raw materials and imitated soybeans and vegetables. The dishes are vivid in appearance, easy to make and nutritious, and have great benefits to teaching internship and actual dish innovation. .