民以食为天,食以味为先。这话我信。我吃菜图的就是一个味儿,有味儿才有嚼头,有味儿才让人回味,有味儿才会使人长久挂念。酸、甜、苦、辣、咸是基础,由此生出百味来。什么味最好?众说纷纭,各有所爱,我最喜欢的是辣味儿,作此闲说,以飨同好。 什么是辣味儿?《现代汉语词典》载:“像葱、姜、蒜、辣椒等有刺激性的味道。”葱、姜、蒜、辣椒是产生辣味的最初始和最基本的原料。葱、姜、蒜基本上见不得火,不可蒸、煮、烫,否则变得绵软,辣味儿全无,所以宜生吃。对于生吃,民间流传一句话,“葱辣鼻子蒜辣心”,道出了它们各 People eat fresh, eat taste first. I believe these words. I eat a dish map is a taste, taste only chew, taste only make people aftertaste, taste will make people long miss. Sour, sweet, bitter, spicy, salty is the basis, resulting in hundred flavors to. What is the best taste? Different opinions, each have their own love, my favorite is the spicy taste, for this free to say goodbye. “Modern Chinese Dictionary” contains: “Like onion, ginger, garlic, peppers and other pungent flavors.” Onion, ginger, garlic, peppers are spicy produce the first and most basic raw materials. Onion, ginger, garlic basically can not see the fire, not steamed, boiled, hot, otherwise it becomes soft, no children, so it should be eaten raw. For raw food, folk circulating a word, “spicy nose garlic spicy heart”, out of them all