Skills and Principles of Dietary Matching
Guidelines for Dietary Allocation
1. "Eating is not tired of miscellaneous food". The idea is to diversify the food. The intention is to complete the nutrient comprehensiveness policy through the way of food diversification. "Miscellaneous" mainly refers to the variety of food, the span is large, the attribute is far, the average person's diet should be more than 30 kinds of food every day (the Japanese per person daily food category requires more than 35 kinds).
2. Food allocation can complement nutrients or compensate for some shortcomings or harm.
3. Food allocation must prevent the "inappropriate" of "Xiangke" from being safe and non-toxic.
4. Make every effort to make the prepared food have a function to enhance the effect of nutrient health care.
5. Combining modern nutrient theory with traditional Chinese medicine theory of physiological intake to guide the rational allocation of food and the skills of completing the allocation.
Skills in staple food preparation
1. Roughness and fineness should be mixed with grain and beans. For example, 2-meter flour cake (standard flour, 1/2 of corn flour), mung bean millet porridge, sesame sauce roll, sweet potato porridge
2. Distribution of grain, vegetable and fruit. The most common is pumpkin rice and carrot rice. If you add some fruits, such as dates, lotus seeds, chestnuts or nuts, it will not only increase the content of vitamins and unsaturated fatty acids in staple food, but also make the staple food have a different flavor.
3. The blending of staple food and wheat. The contents of protein, fat, B vitamins, calcium and zinc in oats, buckwheat and naked oats are higher than those in wheat flour, and some components have health effects such as reducing fat. Such as buckwheat, corn porridge; barley, sorghum rice porridge; buckwheat, standard flour home cake, etc.
4. Distribution of grain and vegetable. Rice is good with vegetarian dishes, such as rapeseed rice.
5. Mix rice noodles. It is more scientific to choose rice and flour mixed in daily diet.
The disadvantage of the traditional banquet is that the staple food share is too small to show the staple food's position in the diet. It is necessary to change the irrationality of the traditional catering heat ratio relationship. To achieve the diversity of staple foods, tricks, variety, nutrient complementarity, delicious. If the following types can be added, steamed buns, dumplings, pies, spring cakes, spring rolls and other staple and non-staple foods are all staple foods of grain and vegetable blending, staple and non-staple blending, bean blending.
Skills of non-staple food mixing
1. Buckwheat preparation. Fagopyrin blending is not only a complementary taste, but also a complementary structure of fagopyrin. Such as fried shredded pork with green vegetables, fresh bamboo shoots, winter melon balls, stewed chicken nuggets with potatoes, etc. The allocation of buckwheat is not only an important criterion, but also the key to the allocation.
2. Vegetable allocation. Such as burning mushrooms, stir-fried vegetables, mushrooms burning rot bamboo and so on.
3. Texture allocation. The main ingredients and ingredients are soft, crisp and tough, such as fried squid with garlic seedlings; tender as fried chicken slices with cabbage.
4. Colour blending. The main ingredients and ingredients of the color mix should first have two kinds of tone matching and non-tone matching. Choose white color in order to match, such as vinegar, three white, bamboo slices and so on. Different tone matching is different, such as fried meat slices with agaric. Colour harmony can cause appetite, on the contrary, if not coordinated, it will affect people's appetite.
Many foods are nutrient delicacies under normal conditions, but they are likely to turn into poisonous food in a "healthy" coat under different mixtures. Unknowingly, you may have eaten these seemingly healthy foods by mistake.
In life, some food combinations have been around for a long time, and their good taste has been accepted by people. It is customary to think that these kinds of food combinations are natural. But from a health point of view, it is still unscientific.
The article originates from the contracting of Jiangmen canteen