论文部分内容阅读
去冬随《四川烹饪》杂志前往泸州合江参加黑山羊美食节,合江烹饪黑山羊讲究连皮带肉,少不得以辣椒、花椒、生姜、八角等辛香料去除膻味,肉质绵软、滋味饱满,一时大快朵颐,不想只顾与蒸、烧、煎、炖、炒、拌、烤、焖各类羊肴应接不暇,牙龈却忍受不住,不到两天就上了火,顿时意兴阑珊,直至踏上归程。上高速不久,看到了佛荫镇的路牌,有同行的老编辑提醒佛荫的鸡汤不错,一想到鸡汤清淡又不费牙,我便一扫阴翳,立刻借口车要加油,怂恿众人喝了
Go winter with “Sichuan Cooking” magazine to Luzhou Hejiang to participate in the Black Goat Food Festival, Hejiang cooking black goat pay attention to even the belt of meat, with little pepper, pepper, ginger, star anise and other spices to remove smell, soft soft, full of flavor, I do not want to take care of steamed, roasted, fried, stewed, fried, mixed, roasted, stewed all kinds of lambs overwhelmed, but could not stand the gums, less than two days on the fire, suddenly mindset, until embarked on the return journey . Soon on high-speed, saw the town of Yin Road signs, a companion’s old editor reminded Buddha shade chicken soup is good, the thought of chicken soup light and toothless, I will sweep the yin yang, an excuse to immediately cheer, encourage everyone to drink