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去四川,豆花是必吃的一味。相传汉时,刘邦的孙子淮南王刘安,喜欢结交纳贤,门下食客数千,每当饭点儿便成了问题。大厨为了让食客们有菜下饭,无奈中便发明了豆腐,继而制作工艺传入到四川。由于豆腐颇具可塑性,烹炒煎炸涮样样胜任,且口感多变,价廉物美,从而赢得了餐桌上无冕之王的美誉。由于豆腐制作工艺比较繁琐,且费时,有食客便缺了耐性,钻入后厨捞一碗正煮的嫩豆腐,蘸着佐料下饭,其口感之霸道,令人刮目相看。如此一来二去,嫩豆花渐成四川的一味地方名吃。
To Sichuan, Douhua is a must-eat blindly. According to legend, Han, Liu Bang’s grandson Wangan Liu Huainan, like to pay Na Xian, thousands of diners under the door, whenever meals will become a problem children. Chef in order to allow patrons to have food, frustration has invented the tofu, then the production process introduced to Sichuan. Due to the rather plasticity of tofu, fried fry shabu-ready, and the taste changeable, cheap, which won the crown on the table without the reputation of the king. As tofu production process is more cumbersome, and time-consuming, there is a lack of patience patience, after drilling into a bowl of cooking is boiling soft bean curd, dipped in seasoning rice, the taste of hegemony, impressive. As a result of two to go, young bean sprouts gradually become Sichuan place to eat.