舌尖上的中国第一季第一集:自然的馈赠(9)(双语+音频)

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2016-2-2 09:40

舌尖上的中国第一季第一集:自然的馈赠(9)(双语+音频)

00:00

舌尖上的中国第一季第一集:自然的馈赠(9)(双语+音频)

“太漂亮了!“老黄满意的说道。经验让老黄马上认出一条成熟的诺邓火腿。火腿3年前上好了盐,已经在这里彻底风干了。3年的时间,火腿上的脂肪已经氧化成了特殊的美味。火腿要用刀解开,每个部分都有不同的吃法,贴近中间骨头的肉是最好的,3年以上的诺邓火腿可以生吃。莴笋炒火腿,选肥瘦均匀的火腿和新鲜的莴笋同炒,放入大蒜调味,荤素搭配是诺邓当地的家常菜。
“It’s so nice!“ Experienced Huang recognizes it is a mature Nuodeng ham. It was salted three years ago and has been air-dried completely. Over the course of three years, the fat in the ham oxidized and created a unique flavor. The ham will be cut into parts before cooking. Each part can be cooked differently. Meat to touch to the bones is the best. Hams over three years old can be eaten rare. Stir fried-ham with asparagus lettuces needs well-marbled ham meat and fresh asparagus lettuces. Garlic is added to season the dish. Local dishes are always cooked with both meat and vegetables.

中午气温升高,盐井边上的土层里,析出的盐分增多,吸引着附近的牲口。树江的盐已经熬了4个多小时,结晶渐渐形成。诺邓井盐中含钾,利于健康,而且口味清淡,是制作火腿最好的选择。过了模子的盐,重量被固定下来。这样精准的计量方式说明:盐曾经是诺邓最重要的商品。
As the temperature rises at midday, more salt exudes from the earth surrounding the well, attracting the animals nearby. Shujiang has been cooking now for four hours and the salt has gradually crystallized. The potassium in the salt is good for health. And with a mild taste, the salt is perfect for making ham. The mold helps weigh a certain amount of salt. The precise weighing measure proves that salt used to be the most important commodity here.

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