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福建境内多数居民,一年四季均以稻谷为主食,每日三餐中多有两顿大米饭,自然形成的佐餐菜,多是三菜一汤,四菜二汤,甚至四菜三汤。可见汤菜在闽菜中的重要性。闽菜中汤菜的特点,一是根据主料的质地、鲜度、本味,严格选用一种原汤,而不用几种原汤混合的“高汤”:二是“汤路”宽广,富于变化,即“一汤十变”。“一汤”即原汤,“十变”是指恰当加以辅料,在原汤本味基础
The majority of residents in Fujian Province, all over the year are the staple food of rice, three meals a day more than two large rice, naturally formed Zuo dishes, mostly three dishes one soup, four dishes two soup, and even four dishes three soup. Visible soup in Fujian cuisine in the importance. Fujian cuisine in the characteristics of the soup, one is based on the texture of the main ingredients, freshness, the taste, the strict selection of a soup, rather than a mixture of several original soup “soup”: the second is “soup” wide, Rich in change, that “a soup ten change ”. “A soup ” that is, the original soup, “Ten changes ” refers to the appropriate to add accessories, based on the original soup Ben taste