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佛跳墙是福建首席名菜,相传源于清道光年间,距今有两百年历史。此菜以十八种主料、十二种辅料互为融合。其原料有鸡鸭、羊肘、猪肚、蹄尖、蹄筋、火腿、鸡鸭肫;有鱼唇、鱼翅、海参、鲍鱼、干贝、鱼高肚;也有鸽蛋、香菇、笋尖、竹蛏。三十多种原料与辅料分别加工调制后,分层装进坛中。佛跳墙之煨器,多年来一直选用绍兴酒坛,坛中有绍兴名酒与料调和。煨佛跳墙讲究储香保味,料装坛后先用荷叶密封坛口,然后加盖。煨佛跳墙之火种乃严格质纯无烟的炭火,旺火烧沸后用微火煨五六个小时而成。煨成开坛,略略掀开荷叶,便有酒香扑鼻。此菜汤浓色褐,却厚而不腻。食时酒香与各种香气混合,香飘四座,烂而不腐,回味无穷。
Buddha jumping wall is Fujian’s chief dishes, according to legend from the Qing dynasty, dating back two hundred years of history. This dish to eighteen kinds of ingredients, twelve kinds of accessories each other integration. Its raw materials are chickens and ducks, sheep elbows, pork belly, hoof tips, tendons, ham, chickens and pheasants; there are fish lips, shark fin, sea cucumber, abalone, scallops, fish high belly; also have pigeon eggs, mushrooms, bamboo shoots tip . More than thirty kinds of raw materials and accessories were processed after modulation, layered into the altar. Buddha jumping wall of the simulator, Shaoxing wine jars over the years has been selected, altar Shaoxing wine and spices reconcile. Simmering Buddha pay attention to the taste hopping savory, stuffed with altar after the first altar sealed altar, and then stamped. Simmering Buddha jump the wall of fire species is strictly pure pure smokeless charcoal, stir boiling after simmering with five or six hours. Simmer into the open altar, slightly opened the lotus leaf, there is wine scent. This soup thick brown, but thick and not greasy. When mixed with aroma of wine fragrance, fragrant floating four, rot without rot, aftertaste.