“I’m Italian, so I eat pasta a couple of times a week, she said. “We all do what we can do.
“我是意大利人,每周要吃两三次意大利面,她说。“我们都在尽量做我们能做的。
Ms. Nguyen, the Vietnamese cook working on a drought-friendly pho, feels the same way.Traditionally, meat and bones are blanched for the soup, then that water is discarded. Morefresh water is used for a three-hour simmer.
越南厨师阮女士也在为干旱时期调整越南粉的做法,她也有同感。传统上,汤里的肉和骨头应该煮到发白,然后把汤扔掉。炖汤需要三小时,要用掉很多水。
To compensate for the intensity of pressure cooking and the truncated cooking time, shehas tinkered with the amounts of star anise, ginger, cinnamon and salt, and has added a bit ofapple, using fish sauce for fortification after the pho is cooked.
为了补偿蒸食和缩短烹饪时间所损失的鲜味,她放入了大量八角、姜、肉桂和盐,还放了一点苹果,在越南粉做好后使用鱼酱做最后调味。
The broth is still rich and perfumed, but not quite the same as pho that has simmered gentlyfor hours. The recipe will be featured in Ms. Nguyen’s fifth book, to be published in early 2017.
做出的汤仍然仍然浓郁芬芳,但和文火煮炖几小时的越南粉不太一样了。这个食谱会收进阮女士的第五本食谱书中,该书于2017年初出版。
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