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在烹饪调味料中,豉够得上是个老大哥了。虽然无从考证其创始的确切年份,但从《楚辞》“大苦谓豉”、《古歌》“美豉出鲁门”、《齐民要术》“制豉法”诸文字推算,其至少也在三千岁以上。 豉,俗称豆豉,还有幽菽、康伯、纳豆、大苦等别名,它味咸,性寒,可解烦热毒,寒热虚劳,调中发汗,通关节,杀腥气。有很高的药用价值。它味鲜而香,既可直接食用,也可作烹饪菜肴的调味料。 豉,其貌不扬,长得黑不溜湫,是一位十足的“丑姑娘”:但她心地善良,任人笑骂奚落,却依然执着不渝地把美味奉献给世人。这正应了“我很丑,但我很温柔”这句歌词。
In cooking seasoning, 豉 enough to be a big brother. Although it is impossible to verify the exact year of its founding, it is deduced from the texts of “system of law” in “Songs of Chu”, “ancient songs”, “beauty”, “Qi Min Yao Shu” At least three thousand years old or more.豉, commonly known as 豆 豉, as well as quiet 菽, Kang Bo, natto, bitter and other aliases, it tastes salty, cold, anti-heat Detoxification, cold cons of cold, tune in sweat, through joints, kill fishy. Has a high medicinal value. It is delicious and fragrant, either directly or as a cooking seasoning.豉, unsurpassed, black is not slippery, is a full “ugly girl”: But she kind-hearted, people laugh and shout, but still unswerving devotion to the world delicious. This is the lyrics of “I’m ugly, but I’m gentle.”