摘要
本文以中式烹饪的基本技能为出发点,首先阐述初加工技术,然后对原材料的切配技能进行分析和探讨,最后分析总结配菜技巧,希望对烹饪爱好者烹饪技术的提高有一定的参考。
This paper took the basic skills of Chinese cooking as a starting point, first elaborated the pretreating technology, and then cut with skills for raw materials was analyzed and discussed, finally the thorough analyzed and summaried dishes skills, hope to improve the cooking enthusiasts cooking techniques have certain reference significance.
出处
《现代食品》
2018年第2期139-142,共4页
Modern Food
关键词
中式烹饪
科学切配
基本技能
Chinese cooking
Scientific cutting
Basic skills
