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三亚海棠湾喜来登度假酒店中餐厅厨师长以独具匠心且极富创新的理念,炮制出一款别具风味的海南名菜——红焖五指山五脚猪,2015年此款菜肴被评为“海南五指山名菜之首”。不同于传统“红焖五指山五脚猪”一成不变的烹饪方法,王师傅在保留五脚猪原汁原味的基础上,搭配海南野菜——捞叶,赋予了这道菜特有的创意灵感。将肉质鲜美的五脚猪与捞叶、陈皮、当归、香叶等多种浓郁香料煸炒片刻,浇上花雕酒、酱油入味,小火焖煮待肉变为红褐色。原汁
Sanya Haitang Bay Sheraton Resort Hotel chef with unique originality and innovative ideas, concocted a unique flavor of Hainan dishes - Red Braised Wuzhishan five pigs, 2015 this dish was named “Hainan Wuzhishan dishes first ”. Different from the traditional “Red Braised Wuzhishan five foot pigs” immutable cooking method, Master Wang retains five feet pig original, based on the Hainan wild herbs - fishing leaves, given this dish unique creative inspiration. The meat of delicious five feet pigs and fishing, dried tangerine peel, Angelica, Geranium and other rich spices stir fry a moment, doused Huadiao wine, soy sauce tasty, simmered till the meat into a reddish brown. Original juice