客家风味很喜欢做“酿”。酿,就是把肉、芋头等配料剁成馅,然后塞到各种瓜果蔬菜中间煮熟成“酿”。把馅放到瓜花里,就是瓜花酿;放到掏空的辣椒里就是辣椒酿;放到豆腐里,或夹在豆腐块中间就是豆腐酿。客家风味中还有一道菜色是扣肉。一碗碗扣肉呈诱人的枣色,是过年过节不可或缺的佳肴。每一块扣肉由一块五花肉夹着一块芋头组成,还浇上了香喷喷的蜜汁儿,吃完后仍令人回味无穷。
Hakka flavor likes to make "wine". Brewing is to chop the meat, taro and other ingredients into fillings, and then put them in the middle of all kinds of fruits and vegetables and cook them to "brew". Put the stuffing in the melon flower, that is, the melon flower wine; put the hollowed out pepper, that is, the pepper wine; put the stuffing in the tofu, or put it in the middle of the tofu block, that is, the tofu wine. Another dish in Hakka flavor is braised meat. A bowl of stewed meat is an attractive jujube color, which is an indispensable delicacy for Chinese New Year. Each piece of meat is made up of a piece of streaky pork with a piece of taro. It is also watered with sweet honey. After eating it, it is still memorable.
客家菜色五花八门,都有不同的烹饪过程,这就是主人独享的乐趣了。
Hakka dishes are of various colors and have different cooking processes, which is the owner's exclusive pleasure.
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