Gourmet Birthmark - Food Color Matching Method

Good taste, flavor and taste are usually important criteria for defining gourmet food. Therefore, the color matching of food ingredients is very important. Harmonious color matching is always pleasing to the eye and stimulates appetite!

Different colors will have different feelings. Before matching food colors, we have to understand the psychological feelings that various colors give people.

Red symbolizes enthusiasm, joy and joy, and is a festive color. It gives people a feeling of enthusiasm, liveliness, excitement, warmth, happiness, auspiciousness, and rich nutrition. It can easily make people feel excited and enthusiastic, and arouse people's appetite. In nature, many fragrant and gorgeous flowers, as well as rich and sweet fruits and many fresh and delicious meat products, all present a moving red color. Sometimes, a small amount of red can play an important "finishing" effect. For example, the famous dish of Songyuelou in Suzhou, squirrel mandarin fish, its attractive golden red color, makes people feel a burst of fragrance before eating, and has become the housekeeping dish of the shop for a century, famous at home and abroad.

Yellow is a beautiful, transparent color that gives people a sense of richness, sweetness, and crispiness. It is a pleasant and warming color that can increase people's joy and joy and increase appetite. In particular, the bright golden color can symbolize brightness and induce appetite. It is widely used in food and is quite popular. Many foods are yellow or golden yellow, such as various cakes, which are naturally golden yellow after baking or frying. Roasted suckling pig is a famous dish in Guangdong. Its most notable feature is that it makes people appetite double when they see the golden appearance, so the ancients praised it: "The color is amber, which is like real gold. It disappears when you enter it, and it looks like snow. The paste is moist and special. "Its color is beautiful and its taste is fragrant, and it can be called a masterpiece of Chinese cuisine.

White is the symbolic color of purity and light, and it can produce good results when matched with various colors. It gives people a bright, clean, carefree, simple, elegant, light, soft and refreshing feeling. Sugar, salt, and many animal and plant materials are white when ripe. Appetite dishes cannot be without white, because it is clean, fresh, light and refreshing, and is very popular among consumers. Liu Sanbai, the "three whites" refers to chicken slices, fish slices, and bamboo shoots. The colors are similar and all are bright and clean, which is pleasing to the eye.

Green symbolizes life, youth, gentleness and freshness. It is the color of spring and peace. It is the true color of life of many plants in nature. It can give people a feeling of maturity, brightness, serenity, freshness, tranquility and gentleness. Matching green with white and black, it looks elegant and quiet; matching with light yellow, yellow, and cream, it looks elegant and beautiful. The dishes are decorated with green, which is particularly eye-catching, giving people a sense of vitality, crystal green, elegant and fresh. When cooking green dishes, it is particularly important to maintain the color of the green leaves, and to keep the natural green of the raw materials as much as possible. Hibiscus fish fillet, with red and green peppers paired with white is very eye-catching.

Blue symbolizes peace, simplicity, tranquility, contemplation, and wisdom. It gives people a cold feeling. In people's impression, it is often a color that cannot arouse appetite, but if used properly, it can also make people feel peaceful, cool and generous. Such as the blue flower waist basin on a white background, the blue and white colors are reasonably matched, which looks vibrant and extremely harmonious. After eating cold dishes, hot stir-fried dishes and drinking wine, serving a bowl of green, gray and white vinegar pepper fish will also make people feel refreshed and calm.

Purple is a melancholy color, but it can give people a noble, elegant and mysterious feeling. Bright purple is like the rays of light in the sky, flowers in the fields, and the eyes of lovers. It is breathtaking, makes people feel happy and beautiful, and generates infinite reverie. Therefore, it is often used to symbolize the love between men and women. If used properly on the dining table, it will also give people a sense of elegance, subtlety, freshness and refinement. Such as a plate of crispy and delicious purple cabbage, it will make you feel refreshed and refreshing after a full and fatty meal.

Black symbolizes deepness, seriousness, solemnity and elegance, and it has a good foil effect. Although it is not pleasing to the eye, it can give people a strong and dry fragrance. It goes well with red, white, green, etc. Although black is a negative color, if used properly, when combined with other colors, black will become an excellent foil color, which can fully display the light and color sense of other colors. Such as fried yam with fungus, the combination of black and white, the strongest sense of light, the simplest and most distinct. Black can also become the absolute main color in a plate of colorful dishes, making the dishes pleasing to the eye and complementing each other.

Brown is the true color of black tea, coffee, chocolate, etc., which can bring aroma and strong feeling to people. In dishes, brown is generally used to increase the taste and is a calm color. Dry-roasted, fried, smoked and grilled dishes are mostly brown, such as crispy duck, smoked fish, roast duck, dry-roasted fish, etc.

Color not only reflects the quality of food, but also has an intrinsic relationship with the artistry of food and people's appetite. When making food, it is necessary to pay a certain amount of effort on the reasonable combination of colors and the relationship between the color of auxiliary materials and the embellishment of main materials, so that the colors of the food are suitable for each other, and they complement each other to achieve a harmonious color.

Color matching method:

The color of dishes is the result of the combined action of intrinsic color, light source color and environmental color. In terms of color matching, it is necessary to use different color matching methods and color matching methods in a table of dishes according to the inherent colors of the raw materials, so that the dishes are colorful, harmonious and pleasing to the eye, and attractive to the appetite.

A. Shun color method. The so-called "smooth color" means that the main material and auxiliary materials are all in one color. Such as "Cream Winter Melon", the cream and winter melon are star-white, and sometimes a little magnolia slices are added as an auxiliary material. The soup is milky white, refreshing in taste, elegant in color and pleasant in flavor.

B. Color method. Also known as "interchromatic method". That is to say, one main material is used as the main color, and the auxiliary materials are used as the starting point of the color matching and the foil function, so that they can be matched with each other, harmonious and beautiful, and pleasing to the eye. As everyone is familiar with, "tomato scrambled eggs" are red and yellow, with good color and taste. Li Yu talked about his invention of "Simei Soup" in "Idle Love Occasionally", which is made of mushrooms from land, water shield, crab yellow, and fish ribs. This soup is not only delicious, but also purple, green, yellow and white match visually, and it is also very eye-catching. Another example is the "cloud leg with bait block", which is red and white, bright and bright in color, and the green border complements the red and green colors.

C. Polishing method. Also known as infiltration method. It is a way to use the function of condiments to color dishes and make the colors of dishes brighter or stronger. For example, sugar can be used to make vermilion and golden braised pork, rock sugar elbow, shredded yam and other delicacies with excellent color and fragrance, and soy sauce can be used to make brown-red sauce stewed chicken. Another example is the famous Cantonese dishes of suckling pig and crispy chicken. During the production process, the surface of the pig skin and chicken skin must be brushed or drizzled with syrup, and then baked or fried after drying to make it bright red and mouth-watering. .

D. Cooking method. During the cooking process, methods such as "marinating, smoking, roasting, and frying" are used to color the dishes. For example, use the method of pickling to make the meat of "crispy chicken" red and bright; use the method of smoking to make the star brown of "aroma fish"; The method of frying makes the color of "Guotati Tofu" golden.

E. Natural color method. That is to maintain the original color of raw materials during cooking. Bright red meat, tender green vegetables, black fungus, snow-white yam, and purple cabbage play the most harmonious movement in the color matching of dishes. The chef should keep the original color fresh and tender. Tofu mixed with shallots, one green and two white, is pleasing to the eye, and this is the truth.

There are various ways to match food colors. Harmonious color matching can enhance the beauty of dishes and enhance their allure!

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