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楚雄羊汤锅 大姚腌菜 元谋凉鸡

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发表时间:2021-02-23 23:45

楚雄羊汤锅


羊汤锅,主要是在彝族火把节时****的一道美味佳肴。羊,全都是杀自家山上放养的黑山羊。宰杀后,去除羊毛,再放在炭火上烧到金黄,用小锤子锤碎骨头,让人吃的时候更容易咬碎,也容易切。之后,把肉和骨头放到清水里煮,稍后再放入内脏,煮前放入适量的盐。为了保证羊肉的原汁原味,不需加入太多的香料,喜欢的人,可以加点当归,慢火熬炖。煮熟后,配一碗蘸水,放点胡辣椒,放点薄荷和葱花。香喷喷的羊汤锅就可以开始享用了。每次过火把节,我们家都要吃一次羊汤锅,那才解馋。那美味,无法形容,你不信就来咱家乡吃一吃吧!保证味美,保证滋补效果。


大姚腌菜


小时候,每次回老家,我都会与姑妈一起腌腌菜。姑妈把自家种的花叶大头菜洗净,晾致一成干,之后把它剁成小段,放到大盆里,加入盐、花椒、辣椒、酒,然后使劲揉,揉到菜和佐料完全入味,出水后放入罐子里腌制。两三个月后,腌菜基本就可以吃了。大姚腌菜,看似做法简单,其实是有秘诀的,很多人会选择把腌菜坛子埋在地下,这样子密封性更好,更别说那酸爽味。好的腌菜,不仅颜色好,味道好,在远处就能闻到其味,保证你会流口水。在夏秋季节,没有胃口,那是**下饭菜,保证你吃了一碗还想再来一碗。如果你没胃口,来大姚,吃上点腌菜吧!


元谋凉鸡


元谋凉鸡的做法比较简单,重在鸡的品质,元谋凉鸡要选当地的仔鸡,处理完鸡后,放入清水,水要一次加完,不能边煮边加,那样保证不了鸡肉最原始的味道,最后搭配着调味蘸水一起入口。蘸水的制作也是非常讲究的,调料可以放制花椒油、芝麻油、醋、酱油、芫荽等。喜爱麻辣口味的朋友们还可以放上红辣油。楚雄元谋凉鸡,色美、形美、味更美,是夏季不错的选择,不仅营养丰富,还可以解暑。


这就是我家乡的美食,每次出去外面,我都会想念那些味道。如果有空,你一定要来好好品尝一下!

英语翻译:

Chuxiong Sheep Soup Pot


Sheep soup pot is the most popular delicacy during the Yi Torch Festival. The sheep are all black goats raised on the mountain. After slaughter, remove the wool and burn it on a charcoal fire until it is golden. Use a small hammer to break the bones. It is easier to bite and cut when eaten. After that, put the meat and bones in clean water and boil, then put in the internal organs later, and put in an appropriate amount of salt before cooking. In order to ensure the original flavor of the lamb, there is no need to add too many spices. If you like, you can add some angelica and stew it over a slow fire. After cooking, add a bowl of water, add some peppers, mint and green onion. The fragrant lamb soup pot is ready to be enjoyed. Every time we celebrate the Torch Festival, our family has to eat the lamb soup pot once to relieve the greed. It's delicious, it's indescribable. If you don't believe it, come to our hometown to eat it! Guarantee the deliciousness and guarantee the nourishing effect.


Dayao Pickles


When I was young, every time I returned to my hometown, I would pickled vegetables with my aunt. My aunt washed the kohlrabi that she had grown at home and let it dry until it became dry, then chopped it into small pieces, put it in a large basin, added salt, pepper, chili, and wine, and knead it until the vegetables and condiments were fully flavored. , Put it in a jar and marinate. After two or three months, the pickles are basically ready to eat. Dayao pickles seem to be simple, but in fact there are secrets. Many people choose to bury the pickled vegetables in the ground. This way, the seal is better, not to mention the sour and refreshing taste. Good pickles are not only good in color and taste, but can be smelled from a distance, ensuring that you will drool. In summer and autumn, if you have no appetite, it is the best meal to make sure you eat one bowl and want another one. If you have no appetite, come to Dayao and have some pickles!


Yuanmou Cool Chicken


The method of Yuanmou cold chicken is relatively simple, and the focus is on the quality of the chicken. Yuanmou cold chicken must choose local chickens. After the chicken is processed, put in clean water. The water must be added at a time. It cannot be added while cooking. That will not guarantee the original chicken. The taste is finally served with seasoning and dipping water. The preparation of the dipping water is also very particular, and the seasoning can be made of pepper oil, sesame oil, vinegar, soy sauce, coriander and so on. Friends who like spicy flavors can also add red spicy oil. Chuxiong Yuanmou Cool Chicken, with beautiful color, shape and taste, is a good choice in summer. It is not only rich in nutrition, but also can relieve heat.


This is the food in my hometown. Every time I go out, I will miss those tastes. If you are free, you must come and taste it!


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