Chinese New Year season, the year's largest food Taotie begin this carnival. Want to meet relatives and friends call to eat, the students gathered to eat, do not say to eat a variety of business relationships. Will be out for dinner a la carte, a meal at home to garnish, which really is one big headache for trouble.
for modern man, Healthy meal table, often can help different people find their own suitable meals can also feted at a time when enough people give joy.
family reunion feast on relatives and friends, without taking into luxury, more are considered a warm atmosphere and taste palatability. To put it simply, home-style dishes may wish to table by the three types of vegetables: the main dish, vegetables and fresh innovative dishes.
family are the main course will certainly enjoy the food, usually they are familiar with and accept the荤菜, especially in a vegetable shop signs, as well as be able to highlight the festive atmosphere of the traditional dishes. Points one-third of such dishes, can guarantee will not be complaining after the feast, but also to ensure a festive atmosphere.
innovative cuisine is the cuisine had not eaten, it can be some semi-semi-prime meat dishes, seasoning on there is novelty, and style of the main course does not duplicate . Feast at a table up, there must be some day-to-day cooking dishes taste different, some had not eaten the food, give families easily impressed. Point one-third of these dishes also, if satisfied, the future can develop into a regular a la carte.
fresh vegetables are the main course dishes contrast, the general is based on Su-based dishes, or with starchy food dishes taste more light, or偏酸Taste played the role of appetite exciting. There is one-third of these dishes, to ensure a reasonable proportion of荤素feast, not too greasy, not too much As荤菜to help maintain nutritional balance.
Generally speaking, in accordance with the three-order methods, can ensure the diversity of food, but also ensures荤素with, but also simple, easy to grasp. On this basis, the attention to every dish of raw materials as much as possible not to duplicate, tastes and diverse styles as possible, that is, rich taste of the cook table啦.
the number of dishes can be modified in accordance with the number of points to consider. For example, if 10 individuals, the baseline points are 10 dishes; vegetable plate decreased by a large dish, there is the elderly, young children and women decreased by a dish; hot, many荤菜decreased a dish; have to bring snacks or stuffing decreased by a dim sum dishes; many young and middle-aged men, many adolescents, an increase of a dish; vegetable plate increased by a small dish; vegetables, cold dish increased many a dish.
For example, a person 8 private banquet has two elderly, two adolescent children, four middle-aged, restaurants do not have a great dish to rice, the staple food. Point 3 could be considered cold, 6 hot dishes, a total of nine dishes, one of at least one hot soup to bring. This way, we can consider retaining the traditional three vegetables, three semi-semi-prime Innovate meat dishes, plus three on the清炒refreshing salad or vegetables. Solicit their views, the formation of a private banquet menu is as follows:
cold dish: chicken feathers purple cabbage lettuce tomato vegetable side dishes 1 large sweet pepper (fresh vegetables); Sweet Osmanthus rice lotus 1 (fresh vegetables); small brine plate (traditional dishes, there is an egg, tofu, pork heart, fournieri, mouth, etc.)
hot: Spicy Grilled 1 ( traditional dishes), Black Pepper牛仔骨1 (traditional cooking), ginkgo nebrodensis炒香do one of (innovative dish), potato and onion curry chicken (innovative dishes), Jane bacteria猪肚yam soup 1 (innovative dishes) , Tsim清炒peas 1 (fresh vegetables)
taking into account the dishes in the potatoes, lotus root and yam contains a small amount of starch, one small bowl of rice per person is sufficient, the elderly unable to eat any more of the give some of the children to eat. Have a meal in staple foods, green leafy vegetables, light-colored vegetables, mushrooms, vegetables, soy products, nuts, potato, eggs, poultry, fish, meat and so on, the more diverse species. Dishes containing starch-based raw materials, to avoid excessive intake大鱼大肉fasting is a waste of protein, given the physical burden.
According to this a la carte menus, and of different ages everyone has favorite food, nutrition balance basically qualified. It seems that as long as two-thirds of the world to master the principle of a private a la carte is also very simple, right?
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