美食之美不仅在于享其美味,更在于品其烹制之趣。在诸多的美食形态中,我最爱熬汤,常常陶醉于静候肉汤做好的那份乐趣。像这样风清气爽的秋天,觅到难得闲适的周末,熬上一锅浓香扑鼻的鲜汤,犒劳自己,招待亲友,是最惬意不过的事。为此,我把家安在了郊区,并在小院里砌了口锅,备了劈柴。熬汤是个精细活,就拿我最爱烹制的莲藕排骨汤来说。一大早就要去市场采购食材,以放养的结实肉厚的土猪为佳,以小排为主,配少许大排。先烧几壶开水备用,再将排骨切成小段,放在温水里浸泡四十分钟,既能除去血水,又能避免汆水造成的营养物质损失。利用这段时间,将莲藕洗净切段,择洗好香菇、香菜。排骨控水后调入酱油、味精、食盐、 The beauty of food is not only to enjoy its delicious, but also its taste of cooking. In many forms of food, I love cooking, often revel in waiting for the broth to share the fun. Such a refreshing autumn, find a rare leisure weekend, boil a pot of fragrant soup, reward yourself, entertain friends and relatives, is the most pleasant thing. To this end, I put the home in the suburbs, and built a small pot in the small courtyard, prepared chopping firewood. Cooking soup is a fine living, take my favorite lotus root ribs soup cooked. Early in the morning to go to the market to buy ingredients to stocking strong and strong native pig is better, with a small row-based, with a small row. First boil a few pots of boiling water spare, and then cut the ribs into small pieces, soaked in warm water for forty minutes, both to remove bloody water, but also to avoid water loss caused by nutrients. Use this time, wash the lotus root cut, choose a good wash mushrooms, parsley. After adjusting the water into the ribs, soy sauce, MSG, salt,