1. Principles of meal matching:

(1) Eat a variety of foods. Aim for variety in food. The purpose is to achieve the goal of nutritional comprehensiveness through food diversification. Miscellaneous mainly means that there should be many types of food, with a large span and far-reaching attributes. The average person's daily diet should have more than 30 types of food (the Japanese require more than 35 types of food per person per day)

(2) Food matching can play a nutritionally complementary role or make up for certain deficiencies or make up for some damage

(3) Food matching must avoid conflicting and inappropriate foods, that is, safe and non-toxic

(4) Strive to match foods with the same properties to enhance nutritional and health care effects

(5) Combine modern nutrition theory with traditional Chinese medicine health theory to guide the composition of food Tips for reasonable matching and complete matching

2. Tips for matching staple food:

(1) Mix thick and thin, and mix grains and beans. Such as two-meter rice cakes (one-half each of standard flour and cornmeal), mung bean and millet porridge, sesame sauce rolls, and sweet potato porridge

(2) Combination of grains, vegetables, and fruits. The most common ones are pumpkin rice and carrot rice. If paired with 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 give the staple food a unique flavor

(3) Combination of staple food and wheat. The protein, fat, B vitamins, calcium, zinc and other nutrients in oats, buckwheat, oats, etc. are higher than those in wheat flour, and some ingredients have health-care effects such as reducing lipids. Such as buckwheat and corn porridge; barley and sorghum rice porridge; buckwheat and standard flour homemade cakes, etc.

(4) Grain and vegetable matching. Rice is best paired with vegetarian vegetables, such as rapeseed rice

(5) Eat rice and noodles together. It is more scientific to mix rice and noodles in daily meals

(6) Pairing of staple food at the banquet

The shortcoming of the traditional banquet is that the proportion of staple food is too small and cannot reflect the The place of staple food in the diet. It is necessary to reform the irrationality of the traditional banquet heat ratio. It is necessary to achieve the diversity of staple food, with many varieties, complete varieties, complementary nutrition and delicious taste. If the following varieties can be added, steamed buns, dumplings, pies, spring cakes, spring rolls and other flavored snacks that are paired with staple and non-staple foods are all staple food varieties that are paired with grains and vegetables, staples and beans, and beans

3. Non-staple food pairings Tips:

(1) Combination of meat and vegetables. The combination of meat and vegetables is not only the complementarity of taste, but also the complementarity of meat and vegetable structure is of more important significance. Such as stir-fried shredded pork with vegetables, fresh bamboo shoots and winter melon balls, stewed chicken nuggets with potatoes, etc. The combination of meat and vegetables is an important principle and the key to the combination

(2) The combination of vegetables. Such as roasted three mushrooms, stir-fried vegetables, roasted yuba with mushrooms, etc.

(3) Texture matching. The textures of the main ingredients and ingredients range from soft to crisp, tough to tough, such as stir-fried squid with garlic sprouts; tender to tender, such as stir-fried chicken slices with cabbage

(4) Color matching. There are two main types of color matching of main ingredients and ingredients: straight color matching and different color matching. White is mostly used for color combinations, such as vinegar three whites, wild rice stir-fried pork slices, etc. The color combinations are very different, such as fried pork slices with fungus. Coordinated colors will attract people's appetite. On the contrary, if the colors are not coordinated, it will affect people's appetite.