烹制菜肴时少配“单料菜”单料菜是指主菜没有辅料搭配,由单一的原料构成,造成营养素的种类不全。因此做菜除特殊风味的单料菜外,一般应提倡在主料中搭配辅料,特别应注意搭配蔬菜和瓜果类。搭配辅料,能补充主料所含营养成分不足,同时还能对主料起到增色、香、味、形的效果。对改善和提高菜肴的营养质量和食用价值、促进食欲均有一定好处。如红烧肉加土豆、萝卜等等;炒蛋添加葱头、番茄及其他蔬菜;汤菜类的汆丸汤加绿叶蔬菜、冬瓜等,均值得提倡。 When cooking dishes with less “single-dish” single-dish is the main course without excipients, composed of a single raw material, resulting in the types of nutrients is not complete. Therefore, cooking in addition to special flavor of single food, the general should be advocated in the main ingredients with accessories, with particular attention should be paid with vegetables and fruits. With accessories, can supplement the lack of nutrients contained in the main ingredient, but also on the main ingredient to enhance color, smell, taste, shape effect. To improve and improve the nutritional quality of food and food value, promote appetite have some benefits. Such as braised pork with potatoes, radish, etc .; scrambled eggs add onions, tomatoes and other vegetables; soup vegetables 汆 pill soup with green leafy vegetables, melon, etc., are worth promoting.