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                                                                                  尊尚娱乐官网sp36888_顶级海参服法大赏
                                                                                  作者:尊尚娱乐官网sp36888 发布日期:2018-05-22 08:01   浏览次数:

                                                                                  虾籽大乌参是本帮传统菜中的突乩醋敷菜。听说“八一三”淞沪抗战时代,小东门国生手街一批策划海味的商号买卖平淡,大批乌参积存客栈,黑不溜秋的乌参像石头一样丢在马路上都没人要。本帮菜宗师杨和生获悉后,与徒弟李伯荣、蔡福生等一路悉心钻研,最终创制出一道上海风味的“虾籽大乌参”,在上世纪三四十年月载誉上海滩。

                                                                                  这是一道典范的工夫菜,起主要用火燎烧大乌参的外皮,颠末涨发后,用油汆烫,加虾籽、高汤和其余调味料连烧带炖。光涨发这一道工序,就要用“六步法”,选料、大火烤、刮焦、浸泡、开膛去肠、洗净,耗时7天阁下。涨发好的乌参先入油锅爆,再配以河虾籽、红高汤,发生美味……最后勾芡淋上滚热的葱油。上好的虾籽大乌参光华乌光发亮,质感软糯中略带胶滑咬嚼感,,发抖后有明明的飘移式浮动感。其味感是典范的上海浓重酱香,而虾籽的醇厚鲜香起到了点化的浸染。