凉拌菜荤素皆宜,凉拌荤菜中,拌腰片、拌肚片应属首选。 台湾有一位对吃的艺术研究颇深的女作家刘枋,她在《吃的艺术》一书中谈到拌腰片时认为,三五友人小酌,拌腰片算得上是精致之菜。把腰子洗干净,切成薄片,在滚水中一煮即捞出,配上笋片及嫩豌豆荚凉拌,清鲜嫩爽,比炒的好吃。但主要技巧在那一烫,若火候不够,会有血腥气,烫老了则韧如牛筋,也不适口。合适的方法是煮一锅较宽的水,当沸时,将腰片倒下,立即端锅离火,把腰片略加翻搅,然后捞出,沥去水分。其制作方法与涮羊肉之法大同小异。 拌肚片,是将白烧煮熟了的肚子切片而拌,关键是 Minced meat salad, cold meat dishes, mix waist slices, mixed belly should be the first choice. One Taiwanese woman writer, Liu Xie, who studies the art of eating, said in her book, “Art of Eating,” that when it comes to mixing waist lobsters, thirty-five friends drink and mix waist lobsters as delicacies. Wash the kidneys clean, cut into thin slices, boil it out in the boiling water, coupled with bamboo shoots and tender pea pod salad, fresh and tender cool, delicious than fried. But the main skills in that hot, if the heat is not enough, there will be bloody, hot old tough as tendon, nor paunch. The right way is to cook a wider pot of water, when the boiling, the waist down, immediately end the pot from the fire, the waist piece slightly stir up, and then remove and drain to the water. Its production methods and boiled mutton method is similar. Mix the belly belly, is the white boiled stomach slices and mix, the key is