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节日里免不了要大吃大喝,尤其是中国人最为重视的年夜饭,不摆上个十碟八碗的怎么算得上是过年呢,冷菜、热炒要面面俱到,鸡鸭鱼肉一样不能少,于是到了年初一免不了吃剩菜。其实,食物贵在新鲜,现如今早已告别了物资匮乏的年代,不用等到过年过节,随时都能吃到山珍海味,细水长流才是真。这次跟着李强大厨来到上海浦东兰陵路48号的兰陵农贸市场,选食材,教大家做几道简单又好吃的小菜,春节期间负担沉重的肠胃做做操。
The festival will inevitably have to eat and drink, especially the Chinese people most important New Year’s Day dinner, not put on a plate of eight bowls of how to count as a New Year it, cold dishes, stir-fried to be exhaustive, the same can not be less fish and poultry, So by the beginning of a new inevitable leftovers. In fact, the food is fresh, now has bid farewell to the era of material shortage, do not have to wait for the Lunar New Year, at any time can eat delicacies, steady flow is true. This time with Li Qiang chef came to Lanling Road, Pudong, Shanghai No. 48 Lanling farmers market, choose ingredients, teach you to do a few simple and delicious dishes, heavy burden during the Spring Festival to do the stomach.