一、臘肉燉筒筒筍介紹
在貴州(zhou)遵(zun)義(yi),赤(chi)水(shui)筒(tong)(tong)筒(tong)(tong)筍(sun)(sun)又稱(cheng)黑竹筍(sun)(sun),筍(sun)(sun)肉(rou)肉(rou)質肥(fei)厚,且(qie)含(han)有(you)一定量(liang)的植物蛋白,特別是纖維(wei)素(su)(su)含(han)量(liang)很(hen)高(gao),還含(han)有(you)維(wei)生(sheng)素(su)(su)和(he)氨基酸。原料選用背陽、濕地生(sheng)長慶竹筍(sun)(sun)“陰(yin)山筍(sun)(sun)”,采摘加工收集熏(xun)烤晾曬儲存(cun),再(zai)經(jing)多道(dao)漂洗(xi)工序后(hou)切段入鍋制(zhi)作(zuo)而成的。赤(chi)水(shui)市獨特的光照、氣溫、土壤和(he)水(shui)質等,精密的制(zhi)作(zuo)技藝,造就了獨特的筒(tong)(tong)筒(tong)(tong)筍(sun)(sun),使筒(tong)(tong)筒(tong)(tong)筍(sun)(sun)獨具特色(se)。豆花、臘肉(rou)、筒(tong)(tong)筒(tong)(tong)筍(sun)(sun)是赤(chi)水(shui)飲食“三(san)絕”。
二、臘肉燉筒筒筍怎么做
臘(la)肉(rou)燉(dun)筒(tong)(tong)筒(tong)(tong)筍(sun)(sun)是一(yi)道苗鄉風味(wei)(wei),味(wei)(wei)道獨(du)特。制(zhi)作筒(tong)(tong)筒(tong)(tong)筍(sun)(sun),一(yi)般在九月采收竹(zhu)筍(sun)(sun),用柴火(huo)(huo)(huo)烘(hong)制(zhi)而(er)成。加(jia)工(gong)筒(tong)(tong)筒(tong)(tong)筍(sun)(sun)除了離不(bu)開臘(la)肉(rou)燉(dun)外,最關鍵的(de)則是泡(pao)(pao)(pao)筍(sun)(sun)的(de)方法了。煮(zhu)(zhu)筍(sun)(sun)子前(qian),要用溫水把(ba)干筍(sun)(sun)泡(pao)(pao)(pao)上(shang)兩(liang)三天,方法不(bu)一(yi),總之要使干癟的(de)竹(zhu)筍(sun)(sun)吸收水分發(fa)脹恢(hui)復至鮮筍(sun)(sun)一(yi)般粗大。本(ben)品是由木炭(tan)火(huo)(huo)(huo)烘(hong)培而(er)成,屬于筍(sun)(sun)干類,因此食用前(qian)必須(xu)先(xian)做如下處(chu)理(li):先(xian)浸(jin)泡(pao)(pao)(pao)一(yi)至兩(liang)小時(shi)(shi),然后大火(huo)(huo)(huo)煮(zhu)(zhu)1個小時(shi)(shi),再切段浸(jin)泡(pao)(pao)(pao)1個小時(shi)(shi)后,用中(zhong)火(huo)(huo)(huo)煮(zhu)(zhu)1個小時(shi)(shi)后,將臘(la)肉(rou)和發(fa)制(zhi)好的(de)筒(tong)(tong)筒(tong)(tong)筍(sun)(sun)段洗凈一(yi)起(qi)同(tong)煮(zhu)(zhu),不(bu)需要加(jia)任何調(diao)料,二者會相互(hu)吸取(qu)味(wei)(wei)道,臘(la)肉(rou)煮(zhu)(zhu)熟撈起(qi),切片(pian)裝盤即可(ke);筒(tong)(tong)筒(tong)(tong)筍(sun)(sun)肉(rou)質肥厚,兼有臘(la)肉(rou)的(de)獨(du)特香味(wei)(wei),鮮美(mei)無比。