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一碗酸辣汤,可荤可素、可丰可简,简单到几样蔬菜加一个蛋花,丰盛到肉丝海鲜,奢侈到山珍海味鲍参翅肚,没有固定或一成不变的式样。就拿我自己来说,虽然常做,却想不起来哪怕完全一模一样的两次,每次总有不同的材料加进去,原则是手头有什么就用什么。虽说如此,却并非没有章法可依,要想做出一碗绝味酸辣汤,以下几个原则是不变的。原则一,胡椒、醋和盐的比例大体是5:6:2。酸辣汤的关键就是这几味调料的比例,其中主要是胡椒和醋的比例,盐在其中也起到调节酸辣度
A bowl of hot and sour soup, meat can be vegetarian, Feng can be simple, simple to a few vegetables plus a egg flower, hearty to pork seafood, luxuriant delicacies seafood abalone, there is no fixed or immutable style. Take myself as an example. Although often done, I can not recall even exactly the same two times, each time a different material is added. The principle is what is on hand. Having said that, but not without rules, in order to make a bowl of must taste hot and sour soup, the following principles are unchanged. Principle one, pepper, vinegar and salt ratio is roughly 5: 6: 2. Hot and sour soup is the key to the proportion of these spices seasoning, which is mainly the ratio of pepper and vinegar, salt, which also play a regulating acidity