5月美食 “4式”致敬白芦笋.doc

每到春夏之际，总是有各式各样的新鲜食材上市，可真是忙坏了大厨和食客们。这意味着大厨们要想想新鲜点子，怎么烹煮林林总总的时令食材，而食客们自然是要忙着纵横于林林总总的食材之间大快朵颐那么，5月，必然是属于白芦笋的！请尊重这道难得又难忘的“此食”美味。 一株优秀的白芦笋切换图集模式乐活辞典白芦笋白芦笋？青芦笋？白芦笋与青芦笋其实是一样东西，区别在于其不同的种植过程。青芦笋的青色是完全光合作用的结果，而白芦笋的整个生长过程是完全不见光的，只要长出一点点，就要以泥土盖住，以实现完全避光(类似韭菜和韭黄的区别)，夸张的说法是连采收都需要在夜间进行。青芦笋富含较多的叶绿素，而白芦笋则有更多的微量元素，尤其多种氨基酸、蛋白质、维生素含量之多，是一般蔬果所不能比拟的，因此有“蔬菜王子”的美誉。青、白芦笋的价差在最极致时可达45倍。“贵气”在哪里？最顶级的白芦笋在最贵时可以卖到三四百元一公斤。除了上述所说的富含多种营养元素之外，白芦笋的“贵”主要还在于它每年只有46月两个月的产期，产量稀少，加之需要超悉心的培养和熟练工种夜间采集所以贵也是贵得有道理的。产自哪里？目前，全球有超过10个国家及地区出产白芦笋，包括意大利、德国、法国、秘鲁、日本及中国等，但由于气候、土壤及培植技术的差异，德国Black Forest、意大利Veneto及法国南部出产的白芦笋最好。一株优秀的白芦笋？身材粗壮肥大、“腰杆”笔直、味道甘甜且香气浓郁是一株优秀的白芦笋所必备的要素。这些上等货色会根据产量、身形、色泽、香气、味道细分为A、AA和AAA三个等级，A越多，级别越高，产量越少，价钱也就最贵。最佳吃法？最传统的方法就是将其焯水，连酱汁都不需要而直接食用。在酱汁方面，过于浓郁的酱汁会影响到白芦笋的香气，所以需要搭配味道相对清淡的、能够起到烘托白芦笋自身独特香味的作用的酱汁。至于其他做法，白芦笋跟海鲜或者杂菜等味道不太强烈的食材搭配尤佳，不会被抢去自身的香气和味道。4式”致敬白芦笋 第1式：中式的意境咬一口白色的小清新 对于体味芦笋的美味，蔡澜先生在他的食材字典里提供了一个方法：“那就是生吃芦笋，只吃它最柔软细嫩的尖端，点一点酱油，就那样送进口，是天下美味之一。” 一向擅于拿捏食材的大董明显深谙此中奥义一盘冰镇白芦笋，把“好食材要用减法来烹饪”表现得淋漓尽致。虽然并未如蔡老一般的“刺身”吃法，但大董至清至简的手法确也最大限度地保持住了白芦笋的原味与鲜度：只焯水去生的白芦笋，吃到嘴里清鲜、脆嫩，稍带着一丝苦味在这微热的时节最能去火了。而生吃芦笋的滋味未免有些单调，于是同时搭配了梅子酱和麻酱两碟蘸料，梅子酱算是粤菜的角色，比较南方的口味，酸甜口儿，恰好可以掩盖住白芦笋的那丝苦味；而麻酱则是传统的京味儿，入口就是一股子的亲切劲儿对于“中西融汇”分寸的拿捏，大董着实叫人佩服！ Every spring and summer, there is always a wide variety of fresh food, really busy bad chefs and diners. That means chefs have to think about fresh ideas, how to cook many seasonal ingredients, natural is to busy and diners swig existed between numerous ingredients - then, in May, must belong to white asparagus! Please respect this rare and unforgettable the food delicious. An excellent white asparagus switch atlas mode Lohas dictionaries - white asparagus White asparagus? Green asparagus? White asparagus and green asparagus is one thing, the difference is that the different planting process. Green asparagus cyan is entirely the result of photosynthesis, and white asparagus whole growth process is completely invisible light, as long as you grow a little, will cover with dirt, in order to realize completely away from light (like leek and chives), exaggeration is even harvest all need to be done at night. Green asparagus is rich in more chlorophyll, whereas white asparagus more trace elements, especially a variety of amino acids, protein, vitamins, is generally cant be matched by fruits and vegetables, so there is a prince vegetables of reputation. Green and white asparagus spreads in the most extreme of 4 5 times. Where is your gas? The top white asparagus can fetch or when the most expensive yuan a kilo. Rich in a variety of nutrients, in addition to the above said white asparagus expensive is mainly it only from April to June each year, two months to give birth are, combined with the need to be super careful cultivation and skilled work night - so is expensive is also justified. Made in where? At present, there are more than 10 countries and regions in the world to produce white asparagus, including Italy, Germany, France, Peru, Japan and China, but due to differences in climate, soil and cultivation technology, Germanys Black Forest, Veneto, Italy and southern France produce the best white asparagus. An excellent white asparagus? A brawny hypertrophy, tall straight, sweet aroma and flavour is full-bodied is an excellent white asparagus essential elements. These quality goods will be according to the production, size, color, aroma, taste, subdivided into A, AA and AAA at three levels, A, the more the higher level, the yield is less, the price is the most expensive. The best way to eat it? The most traditional way is to blanch it, dont even need to sauce and direct edible. In dressing, too rich sauce will affect to the aroma of white asparagus, so I need collocation taste relatively light and can play the role of foil white asparagus itself unique flavor of the sauce. As for the other, white asparagus with seafood or mixed vegetables such as flavor ingredients that are not too intense is a plus, and not be to their own taste and aroma. 4 type tribute white asparagus Type 1: the artistic conception of Chinese style, bite a small white and pure and fresh For delicious smell asparagus, Mr Cai Lan in his food dictionary provides a way: that is eaten raw asparagus, eat only the tip of the most soft and delicate, it points a little soy sauce, just send to import, is one of the world delicious. Has always been good at balance ingredient in da dong clearly understand this meaning, a plate of cold white asparagus, the good ingredients subtraction is to be used for cooking performance incisively and vividly. Although not like CAI old as how to eat, but da dong to the qing dynasty to Janes gimmick also maximize maintain a white asparagus flavor and freshness: only for raw white asparagus, eat into his mouth clean bright, crisp and slightly with a hint of bitterness - in the season of micro heat can spent the most. And the taste of raw asparagus is some drab, and at the same time with plum sauce and sesame catsup two disc dip, plum sauce is the role of the cantonese cuisine