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狗肉能补虚劳,益气壮身,并具有厚肠胃、暖腰膝等功效,故被列为秋冬滋补佳品。古往今来,我国积累了烹饪狗肉的丰富经验。早在西周时代,“肝膋”即被列为周代“八珍”之一,这是我国最早的狗肉菜谱。“膋”是指动物肠子上的脂肪,俗称“网油”。“肝膋”的烹制方法为:取狗肝洗净,用狗的网油将它包起来,然后将包好的狗肝沾湿,放在火上烘烤,等到外表都烤成焦黄色,这道菜便做好了。食用时,不必加香蓼等佐料,自会有一种醇浓而自然的香味。
Dogs can complement the labor, Qi Zhuang body, and has a thick stomach, warm waist and knee and other effects, it is classified as autumn and winter nourishing share. Throughout the ages, our country has accumulated rich experience in cooking dog meat. As early as in the Western Zhou Dynasty, “liver pies” is listed as one of the “Bazhen” in the Zhou Dynasty, which is the earliest dog recipes in China. “膋” refers to the fat on the intestines of animals, commonly known as “net oil.” “Liver lobster” cooking method is: take the dog liver wash, use the dog’s net oil to pack it, and then wet the wrapped dog liver, on the fire on the roast, until the appearance of baking into a coke yellow This dish will be done. When eating, you do not have to add seasoning such as Polygonum, since there will be a kind of alcohol-rich and natural flavor.