(1) I never tire of eating too much. It means that food should be diversified. The purpose is to achieve the goal of comprehensive nutrition through food diversification. Miscellaneous mainly refers to the variety, span and attributes of food. The average person's diet should have more than 30 kinds of food every day (Japanese people need more than 35 kinds of food every day)

(2) Food collocation can play a complementary role in nutrition or make up for some defects or injuries.

(3) Food collocation must be avoided. What is inappropriate is safe and non-toxic.

(4) Try to match foods with the same performance to enhance nutrition and health care.

(5) Combining modern nutrition theory and TCM health preserving theory, guiding the reasonable collocation of food and completing collocation skills.

2. Staple food collocation skills:

(1) thick and thin collocation, whole grains and beans. Such as two-meter flour cake (half standard flour and half corn flour), mung bean millet porridge, sesame paste roll and sweet potato porridge.

(2) the collocation of grain, vegetables and fruits. Pumpkin rice and carrot rice are the most common. If you add some fruits, such as red dates, lotus seeds, chestnuts or nuts, it will not only increase the content of vitamins and unsaturated fatty acids in the staple food, but also make the staple food unique.

(3) The collocation of staple food and wheat. The contents of protein, fat, B vitamins, calcium, zinc and other nutrients in oats, buckwheat and naked oats are higher than those in wheat flour, and some of them have health-care functions such as reducing blood fat. Such as buckwheat corn porridge; Barley sorghum rice porridge; Buckwheat, home-cooked cakes of standard flour, etc.

(4) the collocation of food and vegetables. Rice goes well with vegetarian dishes, such as rape rice.

(5) Mix rice and flour. It is more scientific to mix rice and flour in daily diet.

(6) Staple food collocation at the banquet

The defect of traditional banquet is that the proportion of staple food is too small to reflect the position of staple food in diet. It is necessary to reform the irrationality of traditional banquet heat ratio. To realize the diversification of staple food, there are many patterns, varieties, complementary nutrition and delicious food. If the following varieties can be added, the main and non-staple snacks such as steamed stuffed bun, jiaozi, pie, spring cake and spring rolls are all staple foods with vegetables as the main course and kidney beans as the supplement.

3, non-staple food collocation skills:

(1) Meat and vegetable collocation. The collocation of meat and vegetables is not only complementary in taste, but also complementary in structure. For example, shredded green vegetables, fresh bamboo shoots and melon balls, stewed chicken with potatoes and so on. The collocation of meat and vegetables is an important principle and the key to collocation.

(2) the collocation of vegetables. Such as burning three mushrooms, frying green vegetables, burning mushrooms and rotting bamboo, etc.

(3) Texture collocation. The main ingredients and ingredients are soft, brittle and tough, such as fried squid with garlic seedlings; Fried chicken slices as tender as cabbage

(4) color matching. There are two kinds of color matching between main ingredients and ingredients: sequential color matching and different color matching. The color scheme is mostly white, such as Xiaoyi Wen, fried pork slices with water bamboo, etc. There are great differences in different colors, such as fried meat slices with fungus. Color coordination will arouse people's appetite, on the contrary, if the collocation is not harmonious, it will affect people's appetite.