| 中国烹饪有利于菜肴鲜味的形成 |
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| 引用本文： | 毛羽扬.中国烹饪有利于菜肴鲜味的形成[J].中国调味品,2004(10):29-31,42. |
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| 作者姓名： | 毛羽扬 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 摘 要： | 中国烹饪十分注意菜肴的鲜美可口，同时在菜肴的制作过程中非常讲究菜肴鲜美味的形成，对菜肴进行的调味增鲜上也是很有特色的。从鲜味原料的合理选配、砂锅器皿的应用、注重鲜汤的科学应用这三个方面，论述了中国烹饪对菜肴鲜味形成的帮助。
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| 关 键 词： | 中国 烹饪 菜肴 鲜味 形成 |
| 文章编号： | 1000-9973(2004)10-0029-03 |
Chinese cooking helps the formation of the tastiness of dishes |
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| MAO Yu-yang.Chinese cooking helps the formation of the tastiness of dishes[J].China Condiment,2004(10):29-31,42. |
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| Authors: | MAO Yu-yang |
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| Abstract: | Chinese cooks pay more attention to the tastiness of dishes.At the same time,Chinese cooking helps the formation of the tastiness of dishes in the course of (the making)cooking and is characterized by its favoring and adding tastiness.The article covers the three aspects of Chinese cooking which helps the formation of the tastiness of dishes by selecting proper raw materials for tasiness and using earthware pots and tasty soup in a scientific way. |
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| Keywords: | China cuisine dishes tasiness formation |
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