dish

Dishes:

Ingredients for cooking:

See manufacturing method for details

Cooking steps:

(1) Momordica charantia: clearing away heat and toxin, relieving thirst, clinical and animal experiments have proved that Momordica charantia can significantly reduce blood sugar. Diabetic patients often eat, there is a certain role in reducing blood sugar, fresh bitter gourd can be used as food or braised bitter gourd, 100 grams each time. Diabetic patients with spleen and stomach deficiency should not take it.

(2) Pumpkin: it can reduce blood sugar and blood lipid. Clinical studies at home and abroad show that pumpkin powder is effective for mild diabetes. Can be dried pumpkin powder, 5 grams each time, 3 times a day, can also be used 250 grams of fresh pumpkin cooked food, both hunger and reduce blood sugar.

(3) Onion: light taste, flat, has the effect of reducing blood sugar, can be used onion 50 ~ 100g water decoction, can also be used as food.

(4) Mussel bitter gourd soup: 250 grams of bitter gourd, 100 grams of mussel, a total of soup, add salt seasoning

dish

Dishes refer to dishes cooked with vegetables, eggs, meat and fish. Cooked meat dishes: exquisite dishes. Common for home cooked rice, soup, fried vegetables, there are delicious and rare food.

Word concept

Basic explanation

Cooked vegetables, eggs, meat and other non-staple food.

Citation explanation

Cooked meat dishes.

Mao Dun's escape miscellany 11: "finally, the meal came, three or four women carrying rice baskets and dishes, and two buckets of boiling water." Chapter 18 of Ba Jin's death: "in the glass window, there are all kinds of exquisite dishes and snacks on the magnetic plate."

Basic meaning

The definition of words

The attributes of dishes are generally expressed in three aspects, namely: "color, aroma and taste", or "color, aroma, taste and dish". More comprehensively, the attributes of dishes should be "quality, color, aroma, taste, shape and dish".

The so-called "quality" includes the nutritional value of dishes, the degree of cooked, tender, crispy and rotten dishes that are conducive to digestion, and the hygienic requirements of sterilization and disinfection. The texture of dishes is a kind of psychological feeling produced by the combination of visual and tactile feelings, such as smoothness, roughness, delicacy, softness, smoothness, firmness, fluffy, dryness, moistening, crispness, crispness, old toughness, crispness and so on. Gourmets always care about these. In our cooking practice, we often take various means to achieve a reasonable texture . As a result, gourmet dishes become the "bone" of dishes! The smoothness of mixed flour and the crispness and tenderness of fried shrimp are very appetizing. Therefore, good food texture is also an artistic part of the tip of the tongue.

The so-called "color" includes the color matching of main materials and auxiliary materials, the color matching of raw materials and juice, and the color matching of decorative materials.

The so-called "aroma" includes the standard aroma of meat, fish, vegetable and fruit.

The so-called "taste" refers to the salty, sweet and sour taste of dishes.

The so-called "shape" includes the mature shape of the main ingredients and accessories in dishes, as well as the image of dishes in containers.

The so-called "dish" includes the matching of the shape and size of the utensils with the quality of the dishes, the matching of the texture and color of the utensils with the quality of the dishes, and the matching of the shape, size, texture and color of the whole table dishes with various utensils.

Heading: vegetable market

Meaning: dishes: Ancient dishes, dishes shame, dishes nuclear. Dish is meat dish, mainly refers to fish meat food; dish is also food; shame is delicious food; kernel is vegetable and fruit kernel food. Dishes are the general name of meat and vegetable dishes.

There are many kinds of dishes, most of which are made by frying, frying, steaming and baking, but there are also some methods such as cooking and stewing.

beautify

According to the actual needs of dishes to decorate, surrounding is the basic method of dishes decoration. If the dishes have a perfect overall effect in color and shape after loading, we should not use too much decoration, otherwise, there will be a sense of gilding the lily and losing the original beauty. If the color and shape of dishes are not enough after loading, and they need to be decorated by surrounding and embellishment, we should consider what kind of color and shape of raw materials to choose and how to decorate them from the following aspects.

（1） Health and safety

Decoration and beautification is not only an auxiliary means to make delicious food, but also one of the ways to spread pollution. Vegetable and fruit ornaments must be washed and disinfected, and artificial pigments should be used less or not as far as possible. When decorating and beautifying dishes, we should pay attention to hygiene in every link, whether it is personal hygiene or tableware, knife hygiene can not be ignored.

（2） Practical oriented

The practicality of dish decoration and beautification, in essence, is that the decoration can be eaten, convenient for eating, rather than making decorations. Therefore, the method of beautifying dishes with small pieces of clinker, dishes, snacks and fruits as decorations is worth promoting, while the method of beautifying dishes with carved products, agar or frozen powder, fresh vegetables and dough sculpture as decorations should be restricted.

（3） Rapid economic growth

Dishes are often swept away after they enter the banquet. There is no need to keep the decorations for a long time. Coupled with the price, hygiene and other factors and the limitation of tools, it is impossible to make a very complex composition, and it is also impossible to carve and invest too much manpower, material and financial resources. The cost of decoration should not be greater than the cost of main ingredients.

（4） Harmony

First of all, the color, content and container of the decoration and dishes must be in harmony, so that the whole dish tends to be complete in color, fragrance and shape and forms a unified artistic style. Secondly, the beautification of banquet dishes should be combined with the theme, specifications, preferences and taboos of the banquet.

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