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老干妈,是一种产于贵州的调味品,现已风行全国。过去,只是将老干妈用于下饭或调凉菜之用,近年来,不少精明的厨师将之直接运用于流行菜肴、江湖菜肴、风味菜肴等方面,取得了一定的效果。许多用老干妈制作的菜肴,使人口感一新。按照笔者的体会,老干妈同四川豆瓣酱一样,属于辣酱类调味品,不管是老干妈豆豉,还是老干妈辣酱,与四川豆瓣有异曲同工之处;但在运用中老干妈辣得更烈,回味更久,口感更浓,风味更佳;特别是对一些异味较熏的原料,哪野味、海鲜、畜肉类有较强的中和与压抑作用,故厨师爱用之。下面介绍四则,供制作参考。A、老干妈香酥骨原料:猪肋排300克,瓶装老干妈酱35克,泡辣椒末20克,姜片15克,
Laoganma, is a seasoning produced in Guizhou, is now popular in the country. In the past, Laoganma was just used for rice or cold dishes. In recent years, many savvy chefs have made direct use of popular dishes, rivers and lakes dishes and flavor dishes, and achieved some results. Many dishes made with Laoganma make people feel new. According to the author’s experience, Laoganma, like Sichuan bean paste, belongs to the hot sauce seasoning, whether Laoganma bean curd, or Laoganma hot sauce, and Sichuan Douban different similarities; but in the use of Laoganma spicy More intense, longer aftertaste, taste thicker, better flavor; especially for some smell more smoked raw materials, which game, seafood, meat and meat have a strong neutralization and depressing effect, so the chef love to use. Here are four, for the production of reference. A, Lamaican fragrant crisp bone material: pork ribs 300 grams, 35 grams of bottled Laoganma sauce, soak 20 grams of pepper, ginger 15 grams,