Aug 2nd, 2010, 03:02 | #2 |
Senior Member
注册日期: Oct 2008
帖子: 13,290
积分:93
精华:31
声望: 25784941
|
|
|
Aug 2nd, 2010, 12:33 | #3 |
Senior Member
注册日期: Oct 2008
帖子: 13,290
积分:93
精华:31
声望: 25784941
|
|
|
Aug 5th, 2010, 01:02 | #5 |
Senior Member
注册日期: Oct 2008
帖子: 13,290
积分:93
精华:31
声望: 25784941
|
晚风
|
|
Aug 6th, 2010, 22:16 | #6 |
Senior Member
注册日期: Oct 2008
帖子: 13,290
积分:93
精华:31
声望: 25784941
|
楼主真牛呀
|
|
Aug 19th, 2010, 01:54 | #11 | |
Senior Member
注册日期: Oct 2008
帖子: 13,290
积分:93
精华:31
声望: 25784941
|
check it out
引用:
|
|
|
Aug 19th, 2010, 14:20 | #13 |
Senior Member
注册日期: Oct 2008
帖子: 13,290
积分:93
精华:31
声望: 25784941
|
真的吗?
|
|
Aug 19th, 2010, 21:40 | #16 |
Senior Member
注册日期: Oct 2008
帖子: 13,290
积分:93
精华:31
声望: 25784941
|
贵州传统名菜
|
|
Aug 19th, 2010, 23:01 | #17 |
Senior Member
注册日期: Oct 2008
帖子: 13,290
积分:93
精华:31
声望: 25784941
|
秋风愈刮,蟹黄愈浓,陈酒也愈香。深秋的江南蟹,已然从螃蛴的雏形越长成青背、黄毛、白肚,金爪的大闸蟹了。“螯封嫩玉双双满,壳凸红脂块块香”,这是吴地人对它们的美赞。江南之人也会享受,一两二两的小螃蟹,从不放弃,也能做上几道味美绝伦的菜点来。裹面油炸的小蟹,他们都称之为面拖蟹,不以吃蟹为荣,而以吃其蟹味面为香。此时的面粉里已是充斥着蟹香之味,伴着青葱热腾腾一大盆端上圆桌,必定被食客瞬间而于瓜分。有会吃蟹者,取坛一团,内加十多种调料和螃蛴,于冬日存放室外。待享用时分,其鲜味不是鱼羊相加所能比。三两乃至四两以上的蟹,是正当时的份量。月圆之夜,拾一麻绳,串一溜螃蟹回家,洗净用麻线将螯脚均困住,搁于木屉蒸笼之内,待到蟹背由青变鲜红之色再取出,小碗内加之陈醋白糖姜末葱花,开启尘封以久的状元红,窗台前端放两盆秋菊。把手吃蟹,举杯喝酒,定眼赏菊,抬头观月,聆听锡剧,此刻的你,不为诗人也定能作上一首,“醉江南,江南醉,秋韵醉江南...”
|
|