How much do you know about the five combinations of cooked food? The principle of diet collocation is 1. An omnivore who never tires of eating? . It means all kinds of food. The purpose is to achieve the goal of comprehensive nutrition through food diversification. ? Miscellaneous? Mainly refers to the variety, span and nature 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 supplement nutrition and make up for some defects or injuries. 3. Food collocation must be avoided? Not appropriate? , that is, safe and non-toxic. 4. Try to match ordinary foods to enhance nutrition and health care. 5. Combine modern nutrition theory with TCM health preserving theory to guide the reasonable collocation of food and complete collocation skills.

Second, the skills of staple food collocation 1. Mix the grains and beans evenly. For example, two rice cakes (half starch and half corn flour), mung bean millet porridge, sesame paste roll and sweet potato porridge 2. Grain and the combination of grain and fruit. The most common are pumpkin rice and carrot rice. 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. staple food with 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 the health function of reducing blood fat. Such as buckwheat corn porridge; Barley sorghum rice porridge; Buckwheat, homemade cakes made of standard flour, etc. 4. Mix grains and vegetables. Rice is best served with vegetarian dishes, such as rape rice. 5. Mix the rice and noodles together. It is scientific to mix rice and noodles in daily diet. 6. The staple food at the banquet, the defect of the traditional banquet is that the proportion of staple food is too small to reflect the position of staple food in the diet. It is necessary to reform the irrationality of traditional banquet heat ratio. Realize the diversification of staple food, with many varieties, complementary nutrition and delicious taste. If you can add the following varieties, flavor snacks such as steamed bread, jiaozi, pies, spring cakes, spring rolls and so on. , all belong to the staple food varieties, mainly grain and vegetables, main and auxiliary, and kidney beans.

Third, the skills of non-staple food collocation 1. Mix the meat with the vegetables. The collocation of meat and vegetables is not only complementary in taste, but also complementary in structure, which is more meaningful. 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 key to collocation. 2. Vegetable collocation. For example, burn three mushrooms, stir-fry vegetables, mushrooms and roast yuba. 3. Texture matching. The main ingredients and ingredients are soft, crisp, tough and tough, such as fried garlic seedlings; Fried chicken slices tender as cabbage. 4. Color matching. There are two kinds of color matching for main materials and ingredients: color matching and color matching. Color matching is mostly white, such as vinegar, water bamboo, fried pork slices, etc. There are great differences in different colors, such as fried meat slices with fungus. Color harmony leads to appetite, on the contrary, disharmony will affect people's appetite.