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人们可能对丝瓜认识不足,其食用也不如黄瓜普遍。其实,丝瓜的营养价值和烹调后的清香微甜、鲜美可口,并不比黄瓜逊色,食疗功效则更胜一筹,尤其在盛夏时节,食用丝瓜可以爽口开胃、祛暑清心。鲜嫩清香的丝瓜有很多食用方法,可作主料,也可作辅料,可炒、可烧、可凉拌(要先用沸水焯过)。清代薛宝辰在《素食说略》中称丝瓜“嫩者切片,以香油、酱油炒食,或以水焯过,香油、醋拌食,均佳”。丝瓜制作汤羹,以汤清、羹薄为佳,并可保持丝瓜的独特清香。在烹调丝瓜菜肴时,油不宜过重,最好不要着色,以保留其色泽碧绿、口味清淡的本色。
People may lack knowledge of loofah, its consumption is not as good as cucumber. In fact, the nutritional value of loofah and cooking sweet and slightly sweet, tasty and delicious, not inferior to cucumber, therapeutic efficacy is superior, especially in midsummer times, edible loofah refreshing, Qushu pure heart. Fresh and fragrant loofah has many ways to eat, can be used as the main ingredient, but also for materials, can be fried, can be boiled, cold (to be boiled over with boiling water). In the Qing Dynasty, Xue Baochen said in the “vegetarian said slightly,” loofah “tender people slice to sesame oil, soy sauce, or boiled water, sesame oil, vinegar and mixed food, are good.” Soup loofah soup, soup, thin soup is better, and can maintain the unique fragrance of loofah. When cooking loofah dishes, the oil should not be too heavy, it is best not to color, to retain its green color, light taste of character.