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你可以想象,当年陈衍和一帮文人雅士,泡一些茶,听一会儿古曲,然后亲自下厨,烹一桌美味。返璞归真,淡淡的,却能勾住你的嘴。2016年6月13日,陈衍的玄孙女陈逸刚一下班,便直奔菜市场买猪脑。这天晚上,闽菜大师刘会健要按照她高祖写的菜谱,复原一道100多年前的福州菜——“会猪脑”。烹制的所有步骤,都按照陈衍的菜谱进行。刘会健本想加入高汤和几种调料,他认为:“只用酱油调味的办法
You can imagine, when Chen Yan and a bunch of literati, bubble some tea, listen to ancient songs, and then personally cook, cook a table delicious. Back to nature, light, but can hook your mouth. June 13, 2016, Chen Yan’s granddaughter Chen Yigang about get off work, they went straight to the market to buy pig brain. This night, the Fujian master Liu Huijian according to her recipe written by the ancestors, to restore a more than 100 years ago Fuzhou cuisine - ”will pig brain.“ Cooking all the steps, according to Chen Yan recipes. Liu Huijun wanted to join the broth and several spices, he believes: ”only soy sauce seasoning approach