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上世纪90年代初赴广东考察学习,平生第一次品尝到了广州人的餐前开胃汤。那汤鲜美得令我至今都难以忘怀!对广州人的开胃汤,我起初的了解仅限于味觉,对它的制作工艺几乎不了解。几年后,我结识了一位广州朋友,从他那里知道了这汤煲得是如此下功夫:首先要材料新鲜,然后大火煮沸;煮沸后就小火慢慢地煲,中途不可加水。并非炖的时间越长越好,一般三小时最佳。只有这样,才能煲出诱人的老火靓汤。朋友还特别强调,这汤好喝,功夫全在“煲”上。
The early 90s of last century went to study in Guangdong study, the first time in life to taste the Cantonese appetizer soup. That soup so delicious I have unforgettable! Guangzhou savory soup, my initial understanding is limited to taste, its production process is almost unknown. A few years later, I got to know a Guangzhou friend. From him, I learned that this soup pot was so hard to work: first of all, it should be fresh in material and then boiled in fire. After boiling, it should be boiled slowly and slowly without adding water. Not longer stew the better, usually three hours the best. Only in this way can burn out an attractive old fire soup. Friends also stressed that this soup is delicious, Kung Fu all in the “pot” on.