Name: 檸檬烹飪終極指南 (in Chinese)
Price: 35.99 USD
Availability: InStock
Author: 琦 李
ISBN: 9781835318300

Type

Physical Book

Author

琦 李

Publisher

Not Avail

Language

Chinese

Pages

274

Format

Paperback

Dimensions

22.9 x 15.2 x 1.5 cm

Weight

0.37 kg.

ISBN13

9781835318300

Synopsis "檸檬烹飪終極指南 (in Chinese)"

葉子茂盛的檸檬樹和加州後院的游泳池一樣常見，我九歲的時候我們就搬到了那裡。一年四季，空氣中都瀰漫著檸檬的香味，尤其是薄皮、金黃色的邁耶檸檬的香味。還有皮膚粗糙、蛋形的尤里卡檸檬和里斯本檸檬，呈淡黃色和綠色。但它們陽光明媚的外表掩蓋了裡面的東西--一種幾乎不可能吃的水果，正如彼得、保羅和瑪麗的歌曲所唱的那樣："檸檬樹，非常漂亮，檸檬花很甜，但可憐的檸檬的果實是不可能吃的"。檸檬毫無歉意的酸度--足夠尖銳，可以在我的薄荷棒的一端到另一端之間形成一個蜂窩狀的隧道--賦予一種強烈的新鮮感，就像鹽一樣，對於讓你的烹飪產生美味的味道至關重要。噴灑一點檸檬汁可為美味佳餚增色不少，並為甜點增添明顯的風味。檸檬皮給各種食物增添了檸檬味，從濃郁的山羊奶酪湯糰和奶油燴飯到玉米粉華夫餅和深受喜愛的檸檬棒。整個檸檬經過醃製、醃製、製成泥、鹽醃後成為美味的調味品，它們的酸味被中東和東南亞同樣大膽的風味所抵消。檸檬皮條可以裝飾雞尾酒，並向燉鍋中註入強效檸檬香精。雖然我致力於主要使用附近種植的當季食材進行烹飪，

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