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前两年,在巴蜀大地很流行用鲜青椒入肴以提鲜增辣,可是现在这些鲜青椒菜品似乎也提不起食客多少胃口了,那我们厨师又该怎么去想办法应对呢?在笔者所在的厨房,最近就尝试把鲜青椒经入坛泡制后,再用于烹制菜肴,没想到成菜后,竟生出了另外一种有别于泡红辣椒的风味——清香的酸香味。用泡青椒做菜,先得在青辣椒大量上市的季节提前泡制青椒,不过这青椒可不要选青菜椒呵,而是要选青二荆条辣椒或牛角尖椒,因为这两种青辣椒肉质稍硬且辣味适中。此外,由于用泡青椒做菜多是作配料而非调料,因此泡制时更要控制好用盐量,不可过咸。如果用于做菜时配搭少量的鲜青椒、泡椒和泡蒜,那么成菜的风味会变得更奇妙。自从泡青椒系列菜肴在我们餐厅推出后,便很受食客的好评,这里仅撷取三道介绍给大家。
The first two years, it is popular in the land of Bashu fresh green peppers into the food to add fresh and spicy, but now these fresh green pepper dishes also seem to mention how much appetite diners, then how should our chef think of ways to deal with it? In the author Where the kitchen, the recent attempt to fresh green peppers altar bubble brewing, and then used to cook dishes, did not expect into a dish, actually gave birth to another different from the hot red pepper flavor - sour scent . With pickled peppers cooking, the first in a large number of green peppers listed in the season ahead of the bubble soaked green peppers, but this green pepper can choose not to pick vegetables, but rather to choose green two Chrysanthemum peppers or horn horns, because the two slightly green pepper chili Hard and spicy moderate. In addition, the use of pickled peppers to cook more than ingredients for seasoning, so when brewing to control the amount of salt, not too salty. If used in cooking with a small amount of fresh green peppers, pickled peppers and garlic, then the flavor of vegetables will become more wonderful. Since the bubble pepper series dishes launched in our restaurant, it is highly praised by the diners, here only to extract three introduced to everyone.