承(cheng)德是(shi)全國旅游文化(hua)名城之一(yi),不過(guo)(guo),你是(shi)否聽(ting)說過(guo)(guo)承(cheng)德美食——老虎菜呢(ni)?聽(ting)到此菜名,你可別被嚇著(zhu)了,老虎是(shi)國家保護動物,誰(shui)敢吃它!可這“老虎菜”偏偏在承(cheng)德的大(da)小餐館有售,人們一(yi)天不吃還癮著(zhu)呢(ni)!那么,此菜到底(di)是(shi)什么呢(ni)?
原(yuan)來,承德(de)這(zhe)(zhe)(zhe)地方(fang)的人口味偏重,喜食各種(zhong)咸菜(cai)(cai)食品(pin),這(zhe)(zhe)(zhe)里的人喜用青尖椒、大(da)蔥、香(xiang)菜(cai)(cai)等切成(cheng)細末(mo),納入碗內,加(jia)入醬(jiang)油(you)、味精、醋調成(cheng)一種(zhong)蘸(zhan)汁(zhi),因這(zhe)(zhe)(zhe)種(zhong)蘸(zhan)汁(zhi)味辛辣,故稱為(wei)老(lao)虎菜(cai)(cai)。其實老(lao)虎菜(cai)(cai)不僅(jin)可(ke)以用作(zuo)菜(cai)(cai)品(pin)的蘸(zhan)汁(zhi),而(er)且本(ben)身也(ye)可(ke)以單獨作(zuo)為(wei)一種(zhong)小(xiao)菜(cai)(cai)供人們(men)享用。在承德(de),老(lao)虎菜(cai)(cai)的品(pin)種(zhong)多(duo)而(er)雜,有的要加(jia)入炸好的干(gan)紅(hong)辣椒末(mo),有的要加(jia)入芹菜(cai)(cai)末(mo)…
那么怎樣區分它們呢?還(huan)是讓我來告(gao)訴你(ni)。第一種(zhong):用青(qing)尖椒、大(da)(da)蔥(cong)、香(xiang)菜(cai)(cai)(cai)(cai)剁(duo)(duo)成(cheng)(cheng)(cheng)細末(mo),納(na)(na)入(ru)(ru)(ru)(ru)碗內,加(jia)入(ru)(ru)(ru)(ru)醬油(you)(you)、醋、味(wei)(wei)精(jing)(jing)調(diao)(diao)(diao)制(zhi)而成(cheng)(cheng)(cheng)。這種(zhong)是老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai)的原形,特點是尖椒、大(da)(da)蔥(cong)、香(xiang)菜(cai)(cai)(cai)(cai)的香(xiang)味(wei)(wei)融為(wei)一體(ti),咸(xian)中微酸,稱為(wei)“老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai)”。第二(er)(er)種(zhong):用炸(zha)干辣(la)(la)椒、大(da)(da)蔥(cong)、香(xiang)菜(cai)(cai)(cai)(cai)剁(duo)(duo)成(cheng)(cheng)(cheng)末(mo),納(na)(na)入(ru)(ru)(ru)(ru)碗內,加(jia)入(ru)(ru)(ru)(ru)醬油(you)(you)、醋、辣(la)(la)椒油(you)(you)、味(wei)(wei)精(jing)(jing)調(diao)(diao)(diao)味(wei)(wei),因辣(la)(la)味(wei)(wei)較足,故稱為(wei)“母老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai)”。第三種(zhong):用芹菜(cai)(cai)(cai)(cai)、大(da)(da)蔥(cong)、香(xiang)菜(cai)(cai)(cai)(cai)剁(duo)(duo)成(cheng)(cheng)(cheng)末(mo),納(na)(na)入(ru)(ru)(ru)(ru)碗內,加(jia)入(ru)(ru)(ru)(ru)適量清水(shui)、精(jing)(jing)鹽、白醋、味(wei)(wei)精(jing)(jing)調(diao)(diao)(diao)制(zhi)而成(cheng)(cheng)(cheng),因其清爽(shuang),故稱為(wei)“公老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai)”。第四(si)種(zhong):用炸(zha)紅椒、大(da)(da)蔥(cong)、青(qing)尖椒、香(xiang)菜(cai)(cai)(cai)(cai)剁(duo)(duo)成(cheng)(cheng)(cheng)細末(mo)后,與(yu)熟芝麻共納(na)(na)碗內,加(jia)入(ru)(ru)(ru)(ru)適量清水(shui)、雞粉、醬油(you)(you)、醋、香(xiang)油(you)(you)調(diao)(diao)(diao)味(wei)(wei)而成(cheng)(cheng)(cheng),這種(zhong)蘸汁集第二(er)(er)和第三種(zhong)制(zhi)法之(zhi)精(jing)(jing)華,味(wei)(wei)香(xiang)辣(la)(la)清香(xiang),所(suo)(suo)以(yi)被稱為(wei)“雜交老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai)”。如(ru)今(jin),餐廳里制(zhi)作的老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai),在第一種(zhong)制(zhi)法的基礎上(shang),有的還(huan)要加(jia)入(ru)(ru)(ru)(ru)西紅柿丁,加(jia)蠔油(you)(you),加(jia)醬油(you)(you),加(jia)碎花生米,加(jia)沙拉醬……真是隨心(xin)所(suo)(suo)欲(yu),其叫法也相應可(ke)以(yi)叫“西紅柿老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai)”、“花生碎老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai)”、“沙拉老(lao)虎(hu)(hu)(hu)(hu)菜(cai)(cai)(cai)(cai)”……