配菜在菜肴制作中的重要性（The importance of side dishes in dish making）.docVIP

配菜在菜肴制作中的重要性（The importance of side dishes in dish making） The importance of side dishes in dish making First, determine the color of the dishes Food gives the first impression is the eye color, it is an important content of the quality of the dishes reflect, freshness, nutrition and flavor will be more or less by the color is objectively reflected, it will have a direct impact on peoples psychological diet. Many facts show that normal and harmonious colors are one of the marks of good quality dishes. The color matching of the main accessories requires coordination, beauty, generosity and a sense of layering. The general principle of color matching is the ingredients of the ingredients. Specific color matching methods are: (1) the color matching, that is, the composition of the main ingredients and accessories, the color is basically the same. Most of this is white, the spices used are also salt, monosodium glutamate and light cooking wine, white soy sauce and so on. This kind of keep raw material color dishes, color white, gives a refreshing feeling, the food is also refreshing. Sharks fin, fish bones, fish maw etc. are suitable with CIS color dish. (2) match with different colors, main ingredients and auxiliary materials. In order to highlight the main material, which makes the dishes color clear, should make the material with the color difference of some ingredients, such as green lettuce black fungus with red meat fried with green peas; and jade shrimp with cooking, color effect is good to hear or see. This is very important. It is also important to determine the aroma of the dishes. Two, determine the aroma of dishes The aroma of food is to form a comprehensive role in the main ingredient, ingredients and seasoning under, has a lot of complex chemical changes which are generally three types: (1) outstanding aroma ingredients, ingredients and seasoning foil, makes the material more perfect, in general use some fresh raw materials. Such as: steamed grouper, fried