The coordination of dish colors is actually the coordination of the colors of the main and auxiliary ingredients. Generally, the auxiliary ingredients are used to set off or highlight the main ingredient. The resulting color combinations can be categorized into harmonious colors, mixed colors, and contrasting colors.
Common color matching techniques in cooking
1. Using soy sauce is a common method.
2. Caramelizing sugar requires a certain skill. The method is to add oil or water to a pan (or you can do it directly once you are skilled), add sugar (without pre-heating), and stir continuously with a spoon until the sugar turns red and forms white, foamy bubbles (the foaming means the sugar has reached its boiling point).
3. Using vegetables or their products that have coloring properties. For example, tomatoes and tomato paste.