油焖春笋

2024-05-01 12:04:20 252

油焖春笋
《舌尖》是部优秀的人文纪录片,说其是美食片,不如说是部“感情片”来的贴切。每一集里那些令人垂涎欲滴的美味都会有一个打动人心灵,触动我们心里最柔软的部位的故事在里面。或短或长,或南方或北方,每一个人,每个家庭的关于美食的故事都是那样的靠近我们的心灵。

一直没敢尝试去做《舌尖》里出现过的美食,觉着这些带有故事的美食是需要用心来感知的,不是可以模仿的。三里不同天,何况是天南地北的人文美食呢,很多的美食在离开原地后味道就大相径庭了。但,架不住嘴馋,尝试着做一些来解馋,来抚慰下没出息的肠胃。

    雷笋,一种春雷后钻出泥土的味道极鲜美的笋,是春季最早上市的笋。其鲜嫩的味道是与时间赛跑的,据说隔夜的雷笋味道和口感与刚出土的笋味道有天壤之别。北方要吃到鲜嫩的竹笋是很难的,等鲜嫩的雷笋跨山越水风尘仆仆的来到北方,味道也就都丢在路上了。

Details of ingredients

  • 鲜竹笋300g
  • 精盐3g
  • 植物油30g
  • 花椒3g
  • 白糖15g
  • 老抽5g

Technique

  • 难度简单
  • 工艺
  • 口味原味
  • 时间一小时

Steps to make 油焖春笋

  • 1.剥去竹笋外皮,切掉根部,留取鲜嫩部位。
  • 2.竹笋洗净,用刀拍散。
  • 3.切成5公分左右的长段。
  • 4.炒锅里倒入油,放入花椒炒出香味后,滗出花椒粒。
  • 5.倒入笋段,大火翻炒。
  • 6.煸炒至笋微黄时调入老抽,白糖。
  • 7.小火炒匀,倒入开水。
  • 8.小火焖5分钟。
  • 9.调入精盐,大火收汁即可。
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