Desserts are healthier

Author: Zhao Guoliang
Publisher:
Publish Date: 2005-02-01
Features: With the great abundance of material lives, people's continuous pursuit of nutritious and delicious food, the connotation of home-cooked dishes has become increasingly rich. Many dishes that were once only seen at banquets have now become common home-cooked meals for ordinary people. Faced with the ever-growing variety of home-cooked dishes, how to cook them and how to eat them scientifically is no longer just a concern for chefs. It has become closely linked with every family. This book emphasizes the commonality of dish ingredients, the simplicity of processing techniques, while also selecting some examples with innovative cooking methods, excellent color, aroma, and taste, and that preserve the nutritional components of the dishes to a greater extent. This volume introduces 43 vegetarian dishes, including (gourd and vegetable dishes), (flower and fruit dishes), (mushroom and fungus dishes), (tofu dishes), etc. Each dish is presented in three forms: color illustrations, material quantity tables, and processing flowcharts, along with key points for preparation, dish characteristics, and nutritional information. Renowned chef Zhao Guoliang provides detailed introductions for each dish, covering materials, preparation steps, key techniques, dish characteristics, and nutritional content. This makes it easy for readers to prepare delicious dishes, enjoying both a feast and a healthy meal. The book is written in simple and clear language, illustrated with visuals, and concise in text, making it suitable not only for general readers but also as a reference for chefs.