承德(de)是全國(guo)旅游文(wen)化名城之(zhi)一,不(bu)過,你是否聽(ting)說過承德(de)美食——老(lao)(lao)虎菜呢(ni)?聽(ting)到此菜名,你可別被(bei)嚇(xia)著了,老(lao)(lao)虎是國(guo)家(jia)保護動(dong)物,誰(shui)敢(gan)吃它!可這“老(lao)(lao)虎菜”偏(pian)(pian)偏(pian)(pian)在(zai)承德(de)的大(da)小餐館有售,人們一天不(bu)吃還癮著呢(ni)!那么,此菜到底是什么呢(ni)?
原來,承(cheng)德(de)這地方(fang)的(de)人口味(wei)(wei)偏重(zhong),喜食(shi)各種(zhong)咸菜(cai)(cai)食(shi)品(pin),這里的(de)人喜用(yong)(yong)青尖椒、大蔥(cong)、香(xiang)菜(cai)(cai)等切成細(xi)末,納入(ru)碗內,加入(ru)醬(jiang)油、味(wei)(wei)精、醋調成一種(zhong)蘸(zhan)(zhan)汁(zhi),因這種(zhong)蘸(zhan)(zhan)汁(zhi)味(wei)(wei)辛辣(la),故稱(cheng)為老虎(hu)菜(cai)(cai)。其實老虎(hu)菜(cai)(cai)不僅可以(yi)用(yong)(yong)作菜(cai)(cai)品(pin)的(de)蘸(zhan)(zhan)汁(zhi),而(er)且(qie)本身也可以(yi)單獨(du)作為一種(zhong)小菜(cai)(cai)供人們(men)享用(yong)(yong)。在承(cheng)德(de),老虎(hu)菜(cai)(cai)的(de)品(pin)種(zhong)多而(er)雜(za),有的(de)要加入(ru)炸好的(de)干紅(hong)辣(la)椒末,有的(de)要加入(ru)芹菜(cai)(cai)末…
那(nei)么(me)怎(zen)樣區分它們呢?還是讓我來告(gao)訴你(ni)。第(di)一(yi)(yi)種(zhong):用(yong)青(qing)尖椒(jiao)(jiao)、大(da)蔥(cong)(cong)(cong)、香(xiang)菜(cai)(cai)剁成(cheng)細末,納入(ru)碗內(nei),加(jia)入(ru)醬油、醋(cu)(cu)、味(wei)(wei)(wei)(wei)精調制(zhi)(zhi)而成(cheng)。這(zhe)種(zhong)是老(lao)(lao)虎菜(cai)(cai)的(de)原形(xing),特點(dian)是尖椒(jiao)(jiao)、大(da)蔥(cong)(cong)(cong)、香(xiang)菜(cai)(cai)的(de)香(xiang)味(wei)(wei)(wei)(wei)融(rong)為(wei)一(yi)(yi)體,咸中微酸,稱(cheng)為(wei)“老(lao)(lao)虎菜(cai)(cai)”。第(di)二種(zhong):用(yong)炸(zha)干(gan)辣椒(jiao)(jiao)、大(da)蔥(cong)(cong)(cong)、香(xiang)菜(cai)(cai)剁成(cheng)末,納入(ru)碗內(nei),加(jia)入(ru)醬油、醋(cu)(cu)、辣椒(jiao)(jiao)油、味(wei)(wei)(wei)(wei)精調味(wei)(wei)(wei)(wei),因(yin)辣味(wei)(wei)(wei)(wei)較足,故(gu)稱(cheng)為(wei)“母(mu)老(lao)(lao)虎菜(cai)(cai)”。第(di)三種(zhong):用(yong)芹菜(cai)(cai)、大(da)蔥(cong)(cong)(cong)、香(xiang)菜(cai)(cai)剁成(cheng)末,納入(ru)碗內(nei),加(jia)入(ru)適量清(qing)水、精鹽(yan)、白醋(cu)(cu)、味(wei)(wei)(wei)(wei)精調制(zhi)(zhi)而成(cheng),因(yin)其清(qing)爽,故(gu)稱(cheng)為(wei)“公老(lao)(lao)虎菜(cai)(cai)”。第(di)四種(zhong):用(yong)炸(zha)紅(hong)椒(jiao)(jiao)、大(da)蔥(cong)(cong)(cong)、青(qing)尖椒(jiao)(jiao)、香(xiang)菜(cai)(cai)剁成(cheng)細末后,與熟芝(zhi)麻共納碗內(nei),加(jia)入(ru)適量清(qing)水、雞粉、醬油、醋(cu)(cu)、香(xiang)油調味(wei)(wei)(wei)(wei)而成(cheng),這(zhe)種(zhong)蘸(zhan)汁集第(di)二和第(di)三種(zhong)制(zhi)(zhi)法(fa)之精華(hua),味(wei)(wei)(wei)(wei)香(xiang)辣清(qing)香(xiang),所以被稱(cheng)為(wei)“雜交(jiao)老(lao)(lao)虎菜(cai)(cai)”。如今,餐廳里制(zhi)(zhi)作的(de)老(lao)(lao)虎菜(cai)(cai),在第(di)一(yi)(yi)種(zhong)制(zhi)(zhi)法(fa)的(de)基礎上,有的(de)還要加(jia)入(ru)西紅(hong)柿丁(ding),加(jia)蠔油,加(jia)醬油,加(jia)碎花(hua)(hua)生米,加(jia)沙拉醬……真是隨心所欲,其叫(jiao)法(fa)也相(xiang)應可(ke)以叫(jiao)“西紅(hong)柿老(lao)(lao)虎菜(cai)(cai)”、“花(hua)(hua)生碎老(lao)(lao)虎菜(cai)(cai)”、“沙拉老(lao)(lao)虎菜(cai)(cai)”……