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宋朝《清异录》曾记载:“酱,八珍主人。”自古以来,中国人就认为酱料能把一切珍贵食材的美味发挥出来。香港人也爱酱料,仁稔酱、虾膏、艇酱,全是香港制造,每种蕴含本土的味与情,但后起之秀XO酱却不逊色于任何一款“老酱”。这酱料虽诞生不过二十多年,但用料丰富而高级,既可做烹调辅料,又可做蘸酱用,食法甚广,难怪备受欢迎。近年XO酱纷纷推陈出新,橄榄油XO、三文鱼XO、龙虾XO,百味纷呈逐现市场。究竟传统与新颖之间如何保持平衡,XO酱如何凭借原有风味,幻化出百变口味?现在就从传统XO酱的做法说起。
In the Song Dynasty, “Qing Yi Lu” recorded: “Sauce and Master Bazhen.” Since ancient times, Chinese people think that sauces can bring out the deliciousness of all precious ingredients. Hong Kong people also love sauce, mutton sauce, shrimp paste, boat sauce, all made in Hong Kong, each containing the local flavor and love, but the rising star of XO sauce is not inferior to any one “old sauce.” Although the birth of this sauce, but more than 20 years, but the rich and advanced materials, both cooking accessories, but also do dipping sauce, food law is very wide, no wonder popular. XO sauce in recent years have introduced new, olive oil XO, salmon XO, lobster XO, Barley were spot by market. How to maintain the balance between tradition and novelty, how XO sauce by virtue of the original flavor, turned out to be a variety of flavors? Now talk about the practice of the traditional XO sauce.