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海鲜川烹,早已不是一件新鲜事儿了。不过,老转村青岛四川菜馆的厨师所烹制的这组川味海鲜菜,却会让你眼前一亮——虽然这些大厨们全都是四川人,却已在山东事厨多年,因此对各种海鲜的“脾气”都颇为了解,他们并没有直接把川菜的烹制技法或味型生硬地套用于海鲜原料,而是根据各种海鲜的质地、味道等特点去“量身订做”。当川味恋上了海鲜时,酸香微脆的泡豇豆与鲜美软韧的海肠竟然也能完美合璧,泡椒风味与清甜嫩脆的鲜扇贝肉照样能亲密共舞,浓郁的椒麻味与清鲜的海鱼意外邂逅,也有味觉故事发生……——编者
Chuan cooking seafood, is no longer a new thing. However, this set of Sichuan-style seafood dishes from the chefs of the Siujian Village’s Qingdao Sichuan Restaurant will make you shine - though all these chefs are Sichuan natives, they have been cooking in Shandong for many years. All kinds of seafood “temper ” quite understand, they did not directly to Sichuan cooking techniques or tastelessly applied to seafood raw materials, but according to the various seafood texture, taste and other characteristics to Body made ". When Sichuan is in love with seafood, the sour and crispy crisp foamy cowpea and delicious soft and tough intestines can actually be the perfect match. Pickle flavor and sweet and crisp fresh scallop meat can still dance intimate, rich pepper Melaleuca and fresh sea fish accidentally encountered, there are taste story ... ... - Editor