舌尖上的中国第一季第一集:自然的馈赠(7)(双语+音频)

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2016-2-2 09:37

舌尖上的中国第一季第一集:自然的馈赠(7)(双语+音频)

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舌尖上的中国第一季第一集:自然的馈赠(7)(双语+音频)

老包正用冬笋制作一道家常笋汤,咸猪肉、冬笋各放一半,在柴锅中煸炒,加高汤慢炖。咸肉的腌味和冬笋的鲜味相互交融,在这道被称作腌笃鲜的江浙菜中,主角本来应该是春笋,但是老包却使用价格高出20倍的遂昌冬笋,因为在老包的眼里,这些不过是自家毛竹林里的一个小菜而已。
Bao is cooking soup with winter bamboo shoots. The salted pork and bamboo shoots with a half and half proportion will be fried before being simmered in soup stock. The two flavors melt together. Originally, the soup pickles tuk fresh was cooked with spring bamboo shoots. But Bao has instead used Suichang winter bamboo shoot.
It is 20 times as more expensive. In his eyes, the vegetables are common in this bamboo forest.

再过一个节气,春笋即将取代冬笋,继续成就精彩的腌笃鲜。

Every lunar February, the spring bamboo shoot succeeds the winter shoot as the main ingredient for making the soup.

相关分类   舌尖上的中国1