对粉蒸肉的剖析

An Analysis of Steamed Pork with Rice Flour

粉蒸肉作为色、香、味、形俱佳的菜品典范,取决于科学、合理的配伍和巧妙的烹制方法。其成菜过程中,在色泽、香味、滋味、质感等方面的变化有着其自身的特定成因。

As an example of the dishes with excellent color, good smell, delicious taste and delicate shape, the cooking quality of steamed pork with rice flour depends on its scientific and reasonable compatibility and ingenious cooking methods. In terms of color, smell, taste and qualitative feeling their changes have the contributing factors of their own in its cooking process.