米汤是煮大米饭的副产物,可以在饭后做汤饮用。但在四川农村许多地方,还有用米汤烹调而成的米汤菜肴,如米汤青菜、米汤肉片、米汤杂烩等。其实,用民间农家菜的制作方法,加以升华创新,可以烹调出许多具有特色的米汤菜肴,用于现代川菜,犹如一股清新之风,能改善人们口味,很受欢迎。现介绍四则,供制作。 Rice soup is cooked as a by-product of rice, soup can be made after drinking. However, in many places in rural Sichuan, there are also rice soup dishes made with rice soup, such as rice soup, rice soup, rice soup chowder and so on. In fact, the production of folk farm vegetables, to be sublimated innovation, you can cook a lot of unique rice soup dishes for modern Sichuan cuisine, like a fresh air, can improve people’s taste, very popular. Now introduced four for the production.