麦穗腰花是餐桌上的常见之品。切配和烹制麦穗腰花,技术性很强,刀功火候都需要真功夫,技术不精或稍有疏忽,往往难以奏效。 原料的质量对菜肴的成败至关重要,它是做好菜的一大关键。要使麦穗腰花达到完美的境地,先要选好料,正如清袁枚所说:“物性不良,虽易牙烹之也无味也。”选择猪腰子以色泽微黄者为佳,紫红色的血多,不如微黄色的味正、质脆。 Wheat waist is a common table products. Cutting and cooking wheat lumbar, highly technical, knife Gong are required for real time, technically poor or slightly negligent, often difficult to work. The quality of raw materials is crucial to the success or failure of a dish. It is a key ingredient in cooking. To make the wheat lumbar flower to achieve the perfect situation, we must first select a good material, as Qing Yuan Mei said: “Although poor physical properties, but also tasteless cooking is also tasteless.” Pig pig kidney yellow color is preferred, purple Blood, as yellowish taste, crisp.