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入夏您换换口味,清凉清凉。陶然居大厨端出以“清凉一夏”为主题的凉菜、小吃、面食、热菜。在夏季创新菜中,有“椒麻脆鱼肚”用草鱼的鱼肚制作的一道美味佳肴。鱼肚洗净入葱姜、开水中煮熟后,迅速冲凉,类似工业上的“淬火”,使其质地脆爽,再用白醋浸泡,装盘时的汁可讲究了,小米辣椒切碎末拌椒麻调料,味儿椒麻鲜香,拌着细白萝卜、胡萝卜细丝吃,真是脆嫩爽口。还有用牛鼻子做的菜,陶然居有一个新鲜的“菜头拌牛鼻”,煮熟的牛鼻切成薄片,青笋头也切成薄片,将其用陶然居特制的麻辣调味汁拌匀,入口质地脆爽,麻辣鲜香,软韧适口,特别是那薄薄牛鼻片,是牛皮是牛肉分不清。下面介绍几款以飨读者。
You change the taste into the summer, cool and cool. Tao Ranju chef out of the “cool summer” as the theme of cold dishes, snacks, pasta, hot dishes. Innovative dishes in the summer, there are “pepper crispy madder” made with grass fish maw of delicious cuisine. Wash the belly into the Cong Jiang, boiled in boiling water, rapid cooling, similar to the industrial “quenching” crisp texture, and then soaked in white vinegar, loading the juice can pay attention to the millet pepper minced Jiaoma seasoning, taste sweet pepper hemp, mixed with thin white radish, carrot filament to eat, really crisp and refreshing. There are also made with beef nose dishes, Tao Ran Habitat has a fresh “head stir”, boiled beef noodles cut into thin slices, the head of Qingsha also cut into thin slices, with the Taoran Habitat special spicy sauce mix well, the entrance Crisp texture, spicy delicious, soft and tough palate, especially the thin piece of cattle nose, the cow’s skins are inseparable. Here are a few paragraphs to readers.