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夏天就要酸爽 小編推薦最配夏日餐

2018-05-17 08:48來(lái)源：大洋網(wǎng)

　　開(kāi)心果覆盆子泡芙。廣報全媒體記者高敏華攝

　　小柿子酸湯魚(yú)。廣報全媒體記者馬駿、黎慧瑩攝

品嘗這個(gè)甜品,一定要整顆放入口中,去體驗開(kāi)心果和覆盆子這對絕配的美妙。

酸爽

小柿子酸湯魚(yú)

對不少吃貨來(lái)說(shuō),一份檸檬魚(yú)或是酸菜魚(yú)便能吃到滿(mǎn)足,然而這并非酸爽的最高境界,因為試過(guò)小柿子酸湯魚(yú)或能頓悟其中的玄妙。據東莞某國際大酒店主廚透露,將貴州小柿子用當地的傳統手法發(fā)酸,加上姜蒜等味料調制成濃稠適宜、酸味勁足的酸湯,鮮魚(yú)切成片,連同魚(yú)頭煮上幾分鐘即可新鮮上桌。

如是一煲翻滾的紅湯中紅里透白,伴隨著(zhù)熱氣鮮香四溢。開(kāi)食前或間中喝上一碗生猛酸湯,瞬間喊醒你的味蕾。特別值得一提的是,魚(yú)肉經(jīng)過(guò)酸湯的一番浸煮和獨特作用,總是變得分外鮮滑嫩爽、美味至極。

[責任編輯：鄭媛]

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