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中国人烹调菜肴讲究色、香、味。一盘萝卜烧牛肉端上餐桌,撒上一点儿芫荽,那颜色、香气、口味,令人胃口大开,食欲倍增。芫荽,因其有一种特殊的香味,又名“香菜”。由于芫荽嫩株叶柔软,香味浓厚,所以它又是重要的辛香蔬菜之一。叶可生食,亦可煮、炒、盐渍。在食用时,多数是将柔嫩的茎叶切碎后撒在菜上或汤里,取其特殊的香气,作为调味品。做凉菜时,常用它作拼盘配色的点缀,有色有香。吃了鸡、鸭、猪肉、羊肉、鱼肉等油腻食物之后,如果吃上一点清新素淡的凉拌芫荽,更使食者感到口齿清爽,清香甘美。尤其是在吃火锅时,它是佐食饮酒的最佳配料。芫荽香气四溢,清脆鲜嫩,营养丰富。据
Chinese cuisine dishes emphasize color, smell and taste. A plate of radish roast beef on the dining table, sprinkled with a bit of soup, the color, aroma, taste, appetite, appetite doubled. Oh, because it has a special scent, also known as “coriander”. Due to its softness and rich aroma, it is also one of the important spicy vegetables. The leaves can be eaten raw and can be boiled, fried, and salted. When eating, most of the soft stems and leaves are chopped and sprinkled on a dish or soup to take its special aroma as a condiment. When making cold dishes, it is often used as a garnishes color matching decoration, colored and fragrant. After eating greasy food such as chicken, duck, pork, mutton, fish, etc., if you eat a bit of fresh and cold salad, it will make the food feel fresh and sweet. Especially when eating hot pot, it is the best ingredient for drinking. It is full of fragrant, fresh, crisp and nutritious. according to