达人厨房Tag Archive

小籠包的歷史可以追溯到北宋時期，開封灌湯包奠定了小籠包的基礎形態。南宋時傳到江南地區，又演變出不同的地方特色。如今大街小巷遍布的杭州小籠包，其发源地並非杭州，而是距離杭州一百公里外的紹興嵊州。 As a national snack across China, xiaolongbao is the first choice for many people as breakfast. In the north, people like meat or vegetables stuffed in leavened wrappers, while the southerners prefer juicy stuffing made with shrimps or crabs coated in thin skin. Xiaolongbao dates back to the Northern… Continue Reading 一口爆汁的小籠包，竟是用豆腐做的！

穀雨一到，春天就接近尾聲了，這段時間人易抑鬱焦躁，宜多去大自然散散心。今天帶大家去水墨徽州，品嘗一種非常臭美的魚，排解胸中悶氣！ The spring is coming to an end when the Grain Rain arrives, and people are prone to depression and anxiety. Spending more time in nature should be helpful. Today, we will take you to Huizhou, to taste a stinky but delicious fish, and to relieve your gloomy thoughts! source

蔥㸆鯽魚是一道特別家常的上海本幫菜，只用鯽魚和小蔥兩種簡單的食材，上海家家戶戶基本都會做。這道菜講究的就是一個“㸆”字，這也是江浙菜中的傳統做法，便是用小火讓湯汁慢慢滲透進食材裏，再大火急收，成為濃郁的醬汁。㸆鯽魚用的小蔥一定要小火煸透，這樣香味才釋放得更加完全。視頻裏還有大廚教你煎魚不粘底的絕招，記得學哦！ Crucian Carp Kao-ed with Spring Onions is a Shanghai cuisine often enjoyed by the locals. Only two ingredients, crucian carp and spring onions. Every family knows how to cook it. The key of the dish is “Kao”, which is a traditional way of cooking in Jiangsu and Zhejiang cuisine.… Continue Reading 美食台 | 蔥㸆鯽魚，上海人有訣竅