一、臘肉燉筒筒筍介紹
在貴(gui)州(zhou)遵義,赤(chi)水(shui)(shui)筒筒筍(sun)(sun)又(you)稱黑竹筍(sun)(sun),筍(sun)(sun)肉肉質(zhi)肥厚(hou),且含(han)有一(yi)定量的(de)植物蛋(dan)白,特別是(shi)纖維素含(han)量很(hen)高(gao),還含(han)有維生素和氨基(ji)酸。原(yuan)料選用背陽、濕地(di)生長慶竹筍(sun)(sun)“陰山筍(sun)(sun)”,采摘加工(gong)收集熏烤晾(liang)曬(shai)儲存,再經多道漂洗工(gong)序后切段入(ru)鍋制(zhi)作而成的(de)。赤(chi)水(shui)(shui)市獨特的(de)光照、氣(qi)溫、土壤和水(shui)(shui)質(zhi)等,精密的(de)制(zhi)作技藝,造就了獨特的(de)筒筒筍(sun)(sun),使筒筒筍(sun)(sun)獨具特色。豆花、臘肉、筒筒筍(sun)(sun)是(shi)赤(chi)水(shui)(shui)飲食“三(san)絕”。
二、臘肉燉筒筒筍怎么做
臘(la)肉燉筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)(sun)是一道苗鄉風味(wei),味(wei)道獨特。制(zhi)作(zuo)筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)(sun),一般(ban)在(zai)九月(yue)采收(shou)(shou)竹筍(sun)(sun)(sun)(sun),用柴(chai)火烘制(zhi)而(er)成(cheng)。加工筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)(sun)除了(le)(le)離(li)不開臘(la)肉燉外(wai),最關(guan)鍵的則是泡筍(sun)(sun)(sun)(sun)的方(fang)法了(le)(le)。煮(zhu)筍(sun)(sun)(sun)(sun)子前,要用溫水把干筍(sun)(sun)(sun)(sun)泡上兩(liang)三天(tian),方(fang)法不一,總之要使干癟的竹筍(sun)(sun)(sun)(sun)吸收(shou)(shou)水分發脹恢復至鮮筍(sun)(sun)(sun)(sun)一般(ban)粗大。本品是由木(mu)炭火烘培而(er)成(cheng),屬于筍(sun)(sun)(sun)(sun)干類,因此食(shi)用前必(bi)須先做如下處理(li):先浸(jin)泡一至兩(liang)小時(shi)(shi),然后(hou)大火煮(zhu)1個小時(shi)(shi),再切(qie)段(duan)浸(jin)泡1個小時(shi)(shi)后(hou),用中火煮(zhu)1個小時(shi)(shi)后(hou),將臘(la)肉和發制(zhi)好的筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)(sun)段(duan)洗凈(jing)一起同煮(zhu),不需要加任(ren)何調料,二(er)者會相互吸取味(wei)道,臘(la)肉煮(zhu)熟(shu)撈起,切(qie)片裝盤(pan)即(ji)可;筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)(sun)肉質肥厚,兼(jian)有(you)臘(la)肉的獨特香味(wei),鮮美無比(bi)。