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烹饪的过程不仅是一门蒸、炒、炖、煮的手工技术,也是一门需要用心创作的烹饪艺术。它不仅需要熟悉各类食材的本质特性,更需要食材之间营养元素的互补与搭配。所以,在保证视觉和味觉享受的基础上,唯有合理选择食材原料,最大可能地保留食材的原味,极力调和原料之间的营养功能,做到琴瑟相和,科学烹饪才能真正让食材发挥其更大作用,有利于人们的身体健康。烹饪时合理选择原料与方法,可以使各种食物的营养素在数量和功能上互补,以提高食物原料的营养价值,烹饪过程中,热、水、酸、碱等
The process of cooking is not only a steamed, fried, stewed, boiled manual technique, but also a culinary art that requires careful preparation. It not only needs to be familiar with the essential characteristics of various kinds of ingredients, but also needs the complementarity and collocation of nutritional elements between ingredients. Therefore, on the basis of guaranteeing the enjoyment of vision and taste, only by reasonably selecting raw materials for foodstuffs, preserving the original taste of ingredients as much as possible, trying to reconcile the nutritional functions between raw materials, A greater role is conducive to people’s health. When cooking a reasonable choice of raw materials and methods, can make a variety of food nutrients in quantity and function complement each other, in order to improve the nutritional value of food ingredients, cooking process, heat, water, acid, alkali, etc.