论文部分内容阅读
豆腐是中国人发明的烹饪原料,豆腐制作出的菜肴滋味鲜美,又不含胆固醇,在中国有植物肉的美誉。多少年来这普通而又富含营养的豆腐,在聪明的国人手中,可做主料,可做配料,既能制作家常菜肴,又可被制作成各式各样的风味小吃,还可制作出丰富的豆腐宴。由豆腐演变出的各式豆制品更是让豆腐菜肴花样百变。北京品味工作室创意总监余梅胜,在学习前人经验基础上,大胆创新。他创意的豆腐菜肴不拘一格,融合进了许多新元素。并采用中西结合的手法,创制了许多新菜肴,在视觉上、口味上都给人耳目一新的感觉。
Chinese tofu is the invention of cooking ingredients, tofu dishes made delicious taste, but also does not contain cholesterol, plant fame in China. Over the years, this ordinary and nutritious tofu can be used as an ingredient in the hands of smart people. It can be used as an ingredient to make home-style dishes and be made into a wide variety of snacks. Tofu Banquet. Tofu from the evolution of all kinds of soy products is to make tofu dishes amazing. Yu Meisheng, creative director of Beijing Taste Studio, boldly innovates on the basis of learning from previous experience. His creative tofu dishes are eclectic and blend in with many new elements. And the combination of Chinese and Western practices, created a lot of new dishes, visually, taste gives a fresh and refreshing feeling.