除夕之夜,华灯初上,是民间吃年夜饭的时候。此时外祖母总要端出一道拿手的美味食品来,她称之为“拌酸”。此菜似是冷盘,助酒佐饭皆宜。究其内容,为三丝:猪肉丝、蛋皮丝、冬笋丝,均切得极细,中指般长短,刀工要求颇高。少不知事,故从来没有去观察过外祖母是如何操作的,估计将鸡蛋打成蛋液,然后摊成极薄的蛋皮,肉以精肉为主,可附带少量肉皮和极少量肥肉和笋分别煮至嫩 New Year’s Eve night, Chinese lanterns early, is a time when people eat New Year’s Eve. At this point the grandmother always end up with a delicious food, she calls it “mixed acid.” This dish seems like a cold dish, assortment of wine all appropriate. The contents of the three-wire: pork wire, egg skin silk, bamboo shoots wire, are very fine cut, the length of the middle finger, knife workers quite demanding. Little do not know, it has never been observed how the operation of grandmother, it is estimated that the eggs labeled egg solution, and then spread into thin egg skin, meat to meat-based, with a small amount of pork skin and a small amount of fat and bamboo shoots Cook until tender