论文部分内容阅读
美食历来是中西方文化碰撞交汇的主要节点,中国饮食重视艺术和感性,西方饮食则更注重科学与理性,两者相互碰撞交融的结果使得美食更显璀璨。清酒炆鲍仔▲材料:鲜鲍仔、迷迭香、白萝卜、清酒、刺身酱油、自制沙拉汁。做法:1.将白萝卜剁碎加入刺身酱油拌匀。2.将杀好的鲍仔洗净,打十字花刀,再放回到洗净的壳中备用。3.将雨花石放在铁板上加热,达到280℃时放入耐高温玻璃锅中,放上迷迭香和鲍仔,盖上盖子,3分钟后加入清酒,盖上盖子焖1分钟即可。4.蘸刺身酱油或自制沙拉汁食用。
Food has always been the main node of collision between Chinese and Western cultures. Chinese diet emphasizes art and sensibility. Western diet emphasizes science and rationality. The result of the collision between the two makes food even more brilliant. Sake 炆 Aberdeen ▲ Material: Fresh Abalone, Rosemary, White Radish, Sake, Sashimi Sauce, Homemade Salad Sauce. Practice: 1. The white radish chopped add sashimi mix well. 2 will kill the Aberdeen washed, hit a cross knife, and then back to the washed shell spare. 3. The stone on the iron heating, up to 280 ℃ when placed in high temperature glass pot, put on rosemary and Aberdeen Aberdeen, close the lid, add the sake after 3 minutes, cover the lid simmer 1 minute . 4. Dipped sashimi sauce or homemade salad juice.