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家乡在山区,莽莽竹海,苍翠绿涛。这里盛产竹笋,春季的时候,山坡上四处长满了竹笋,这时,也是制作酸竹笋的最佳季节。清早,几个人就上山挖竹笋。选那些刚出土三四十公分长的竹笋挖下。这样的竹笋不但鲜嫩,而且纤维密度也正合适,是腌制酸竹笋的最佳食材。带泥的竹笋挖出后,运回家中。这时要赶紧处理,不然竹笋就会变老了。剥掉笋衣后,对半破开,晾晒到地面上收一下水分。用来腌制酸笋的酸水很独特,提前一天,用少量糯米粉加入井水,搅
Hometown in the mountains, vast bamboo sea, green green Tao. Here is rich in bamboo shoots, spring time, covered with bamboo shoots around the hill, this time, is also the best season to make sour bamboo shoots. Early in the morning, several people dig bamboo shoots up the mountain. Choose those who have just unearthed three or four centimeters long bamboo shoots dug down. Such bamboo shoots not only fresh, but also suitable for fiber density, pickled acid bamboo shoots the best ingredients. Muddy bamboo shoots dug out and shipped home. This time to deal with quickly, or bamboo shoots will grow old. Peel off the bamboo clothing, the broken half, drying to the ground to close the water. Sour used to pickled acid is very unique, one day in advance, with a small amount of glutinous rice added to the well water, stirring