First, the collocation of food \x0d\ 1, "food is not tired of miscellaneous". It means that food should be diversified. The purpose is to achieve the goal of comprehensive nutrition through food diversification. "Miscellaneous" mainly refers to the types, spans and attributes of food. The average person's diet should have more than 30 kinds of food every day. \x0d\ 2。 Food collocation can play a nutritional complementary role, or make up for some defects or injuries. \x0d\ 3。 Food collocation must avoid "mutual containment", and "unsuitable" means safe and non-toxic. \x0d\ 4。 Try to match ordinary foods to enhance nutrition and health care. \x0d\ 5。 Combine modern nutrition theory with TCM health preserving theory to guide the reasonable collocation of food and complete collocation skills. \x0d\ Second, the collocation of staple food \x0d\ 1, thickness collocation, bean mixed food. Such as two rice flour cakes, mung bean millet porridge, sesame paste rolls, sweet potato porridge and so on. \x0d\ 2, food and vegetables, food and fruit collocation. The most common are pumpkin rice and carrot rice. If you add some fruits, such as red dates, lotus seeds, chestnuts or nuts, it will not only increase the content of vitamins and unsaturated fatty acids in the staple food, but also make the staple food have a unique flavor. \x0d\ 3, the collocation of staple food and wheat. The contents of protein, fat, B vitamins, calcium, zinc and other nutrients in oats, buckwheat and naked oats are higher than those in wheat flour, and some of them have health-care functions such as reducing blood fat. Such as buckwheat corn porridge; Barley sorghum rice porridge; Buckwheat, standard flour home-cooked cakes, etc. \x0d\ 4。 With food and vegetables. Rice goes well with vegetarian dishes, such as rape rice. \x0d\ 5。 Mix rice and flour. It is more scientific to mix rice and flour in daily diet. \x0d\ 6。 The staple food collocation at the banquet. \x0d\ The defect of traditional banquet is that the proportion of staple food is too small to reflect the position of staple food in diet. It is necessary to reform the irrationality of traditional banquet heat ratio. To realize the diversification of staple food, there are many patterns, varieties, complementary nutrition and delicious food. If you can add the following varieties, such as steamed stuffed bun, jiaozi, pie, spring cake, spring rolls and other flavor snacks that are mainly staple foods, such as grain and vegetables, main and non-staple foods and kidney beans. \x0d\ III。 The collocation of non-staple food \x0d\ 1. The collocation of meat and vegetables. \x0d\ The collocation of meat and vegetables is not only complementary in taste, but also complementary in structure. For example, shredded green vegetables, fresh bamboo shoots and melon balls, stewed chicken with potatoes and so on. The collocation of meat and vegetables is an important principle and the key to collocation. \x0d\ 2, the collocation of vegetables. \x0d\ such as burning three mushrooms, frying vegetables, burning mushrooms and yuba, etc. \x0d\ 3. Texture collocation. \x0d\ The main ingredients and ingredients are soft, brittle and tough, such as fried garlic sprouts; Fried chicken slices as tender as cabbage. \x0d\ 4。 Color matching. \x0d\ There are two kinds of color matching for main materials and ingredients, direct color matching and different color matching. The color scheme is mostly white, such as Xiaoyi Wen, fried pork slices with water bamboo, etc. There are great differences in different colors, such as fried meat slices with fungus. Color coordination will arouse people's appetite, on the contrary, if the collocation is not harmonious, it will affect people's appetite.