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湘菜

《湘菜》封面图片

湘菜,又叫湖南菜,是中国历史悠久的八大菜系之一。以湘江流域、洞庭湖区和湘西山区三种地方风味为主。湘菜制作精细,用料上比较广泛,口味多变,品种繁多;色泽上油重色浓,讲求实惠;品味上注重香辣、香鲜、软嫩;制法上以煨、炖、腊、蒸、炒诸法见称。词条内容:官府湘菜代表菜品以组庵湘菜为代表,如组庵豆腐、组庵鱼翅等;民间湘菜代表菜品有剁椒鱼头、辣椒炒肉、湘西外婆菜、吉首酸肉、牛肉粉,郴州鱼粉,东安鸡,金鱼戏莲、永州血鸭、腊味合蒸、姊妹团子、宁乡口味蛇、岳阳姜辣蛇等。湘菜历来重视原料互相搭配,滋味[……]阅读全文

《家常湘菜800例》.湖南科学技术出版社_扫描版[PDF]

《家常湘菜800例》封面图片

内容简介: 为了让广大读者更好地了解湘菜、学会制作湘菜,本书特地选取了生活中常见常用的食物材料189种,详细介绍了用这些食物材料制作的、广为流传并适合家庭制作的湘菜共800道,其中既有传统佳肴,也有创新菜式,荤素并举,各种做法兼顾。具体分为:素菜类:主要包括蔬菜、菇茵、豆制品等,共介绍菜品307道;畜肉类:主要包括猪肉、牛肉、羊肉等,共介绍菜品206道;禽蛋类:主要包括鸡、鸭、肉鸽、鹌鹑以及各种蛋类,共介绍菜[……]阅读全文
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