9/16/2009

中菜也需要用心研究。保師傅的蒼蠅頭



我一向很少寫中文的食譜,原因是我通常都沒有按照食譜來做中菜。在中國城裡的食材有限,好像我煮來煮去都是那幾道。今天突然在中國超市裡看到新鮮的韭菜花,哈,那就來做一道下飯的蒼蠅頭好了。

記憶中,似乎很久以前有做過一次這道菜,憑著在 KiKi 吃過的印象,自己亂做的。那時用的是李錦記的豆鼓醬,象徵是蒼蠅頭的豆豉看不到幾顆,似乎有一點不夠專業。這次,下手之前,先在網路上蒐集了一下資料,意外的發現了瑞瑤大姊寫的 想吃的美寶部落格,前幾天寫了一篇有關蒼蠅頭的文章,還告訴了我們保師傅的食譜!!實在,實在是太開心了!!

經過了大師傅的指導,我的蒼蠅頭果然好吃不少,的的確確吃的到豆鼓的甘甜,也看的到 “蒼蠅頭” 了。不過,我覺得美中不足的是,我手上只有生香菇,所以香菇的香氣不夠。另外,豆干切的也不夠細(看來我的刀工還需要加強),還有,好像放太多肉末了!!或者是說韭菜花少了點。不過,味道倒是很不錯,鹹、香、辣、甘,通通有,看來有用心研究,就會有進步。做任何事不都是這樣嗎?


1 comment:

TK said...

Wow, so many postings, need time to read through them. Swamped at work and having fun after work ;p

LOL, I was smiling when I read the phrase: 好像我煮來煮去都是那幾道... That is the comment John gives about my Chinese dishes, hahaha

This posting reminds me that we have had any 韭菜花 this year yet! My goodness, that is one of our favorite Chinese veggies. Have to find a time to go Chinese supermarket to get some before they are not in season anymore.

Last time I made 蒼蠅頭 was many years ago, don't remember how it turned out. Will try the recipe you refer once I get the veggie. Thanks!

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