Collocation is often considered from three aspects: color, fragrance and taste. A good match is not only good-looking, but also delicious, which can stimulate appetite. However, from the perspective of dialectical food selection, besides color, aroma and taste, it is not simple to consider increasing nutrition and preventing diseases, that is, to give consideration to color, aroma, taste, nutrition and efficacy.
Butter and steak will increase fat and make people fat, but eating some vegetables and mushrooms will not gain weight. Especially when eating meat, you can't eat bread, potatoes, macaroni, rice and other sugary foods at the same time. Therefore, if you want to lose weight, oily foods have to be mixed with vegetables and beans, not with sugary foods. Someone used this method, and lost 5 kilograms after 1 month.
For another example, the pH in the diet is very important to maintain the acid-base balance in the human body, and it cannot be neglected. If you eat more partial eclipse only by your personal hobby, it will make the body's nutrients incomplete and even the acid-base balance imbalance. Now we know that rice, flour, eggs and meat are mostly acidic, especially meat food, which has high nutritional value, but it is also acidic. People who are not sick should not eat more, especially those who suffer from gastrointestinal diseases, hepatobiliary diseases and cardiovascular diseases. In contrast, all kinds of vegetables and fruits are mostly alkaline. In order to prevent excessive acidity or neutralize acidity, so as to maintain acid-base balance, it is scientific to pay attention to complete and reasonable collocation of meat and vegetables in daily recipes and eat some fruits after meals.
Another way is to correct the cold and warm bias of food through collocation. For example, mung bean sprouts are cool and are summer delicacies. If people with cold constitution want to taste it in winter, stir-fry it with shredded pepper, which can correct the cold bias, taste delicious, alternate with green (or red) and white, and have bright colors.
There are many kinds of dishes in China, with different eating habits and various collocation methods. Through the life practice of people in past dynasties, many of them are in line with scientific truth and need to be explored, sorted out and studied.