一篇名为《拍黄瓜沙拉》的报道攻占了曼哈顿,《纽约时报》也对其大加赞赏,对这种吃黄瓜的新方式赞不绝口。
As the latest trend in New York this summer, smashed cucumbers and "their craggy edges and rough surfaces absorb flavors and form relationships in seconds," as opposed to sliced cucumbers, which tend to "shrug" off the dressing.
作为纽约今夏的最新风潮,拍黄瓜“凹凸的棱角以及粗糙的表面能快速地吸收调料味道并能在数秒内和调料融为一体,和“油盐不进的黄瓜片恰好相反。
"It's cool how just changing the way you break down an ingredient completely changes the way it feels and tastes," said Danny Bowien, the chef at Mission Chinese Food on the Lower East Side.
丹尼•鲍温是曼哈顿下东区龙山小馆(Mission Chinese Food)的主厨,他表示“你添加调料的方法不同,会导致食物的口感和味道也不同,这非常奇妙。
The traditional Chinese cucumber salad, or pai huang gua, is dressed with a vinaigrette of soy sauce, rice or black vinegar, chopped garlic, sugar and sesame oil. In North and West China, where spicy foods are preferred, chili oil or Sichuan peppercorns are added for that extra kick.
传统的中式黄瓜沙拉,或者说拍黄瓜,表面都裹着一层沙拉汁,由酱油、白醋或黑醋、蒜蓉、糖和芝麻油调制而成。中国北部和西部的人民嗜辣,所以有时会加辣椒油或者朝天椒来调味。
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