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01酿豆腐酿豆腐是客家名菜,赣南很多地方把酿豆腐作为筵席风味菜。酿豆腐将猪肉泥加香菇泥、葱末、淀粉、盐、酱油、胡椒粉、猪油搅成胶状馅,植入豆腐中,用猪油烹调再起锅上汤。该菜汤汁醇厚,鲜嫩滑润,口味鲜美,广受欢迎。02三杯鸡三杯鸡因烹调鸡块时加入甜米酒、猪油、酱油各一小杯,不放汤水,用炭火将鸡块炖熟,故名“三杯鸡”。上桌后满座清香,砂锅内鸡块色泽发红,鸡肉鲜美,汤汁香醇,且为原味,深受欢迎。03藜蒿腊肉藜蒿是鄱阳湖内的一种水中野生植物,每年阳春三月,南昌人特别偏爱用藜蒿炒腊肉。它的制作简单,先炒腊肉,后加入藜蒿和葱段煸炒,加入汤料,片刻起锅,淋上小麻油即成,腊肉金黄,藜蒿青绿,脆嫩爽口,且有一股特别的清香味道。
01 stuffed tofu stuffed tofu Hakka famous dishes, many places in southern Jiangxi to stuffed tofu as a feast flavor dishes. Stuffed tofu pork mud Mushroom Mud, green onions, starch, salt, soy sauce, pepper, lard stir into a plastic filling, implanted in tofu, with lard cooking again on the soup. The soup is mellow, fresh and smooth, tasty and popular. 02 Three cups of chicken Three cups of chicken Add sweet rice wine, lard, and soy sauce for each small cup when cooking chicken pieces. Keep the broth cooked with charcoal fire and name it “three cups of chicken.” Filled with fragrant after the table, casserole color red chicken, chicken delicious, mellow soup, and the original flavor, very popular. 03 Artemisia selengensis Artemisia selengensis Artemisia selengensis is a kind of underwater wild plant in Poyang Lake. In March of each spring, Nanchang people prefer to use bacon. Its production is simple, the first fried bacon, after adding Artemisia scallion and scallion stir fry, add soup, a moment wok, topped with small sesame oil Serve, Bacon Golden, Artemisia green, crisp and refreshing, and there is a special flavor of the fragrance .