一、臘肉燉筒筒筍介紹
在貴州(zhou)遵義,赤(chi)水(shui)筒(tong)筒(tong)筍(sun)又稱黑竹筍(sun),筍(sun)肉(rou)肉(rou)質肥(fei)厚,且含有(you)一定量(liang)的(de)植物(wu)蛋白(bai),特(te)別是纖維素含量(liang)很高(gao),還含有(you)維生素和氨基酸。原料(liao)選用背陽、濕地生長(chang)慶竹筍(sun)“陰山筍(sun)”,采(cai)摘加工(gong)收集(ji)熏烤晾曬儲存,再經多道漂(piao)洗工(gong)序(xu)后切段入鍋制(zhi)作(zuo)而成(cheng)的(de)。赤(chi)水(shui)市獨(du)特(te)的(de)光照、氣溫、土壤和水(shui)質等,精密(mi)的(de)制(zhi)作(zuo)技(ji)藝,造就(jiu)了獨(du)特(te)的(de)筒(tong)筒(tong)筍(sun),使筒(tong)筒(tong)筍(sun)獨(du)具特(te)色。豆花、臘(la)肉(rou)、筒(tong)筒(tong)筍(sun)是赤(chi)水(shui)飲(yin)食(shi)“三(san)絕”。
二、臘肉燉筒筒筍怎么做
臘肉燉筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)是(shi)一(yi)(yi)(yi)(yi)道(dao)苗鄉風(feng)味(wei),味(wei)道(dao)獨特(te)。制(zhi)作筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun),一(yi)(yi)(yi)(yi)般(ban)在九月采收竹筍(sun)(sun)(sun),用(yong)柴火(huo)烘制(zhi)而(er)成。加工筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)除了離不開臘肉燉外,最關鍵(jian)的(de)則(ze)是(shi)泡(pao)筍(sun)(sun)(sun)的(de)方法了。煮筍(sun)(sun)(sun)子前,要用(yong)溫水(shui)把干(gan)(gan)筍(sun)(sun)(sun)泡(pao)上兩三天(tian),方法不一(yi)(yi)(yi)(yi),總之要使干(gan)(gan)癟的(de)竹筍(sun)(sun)(sun)吸收水(shui)分發脹恢復至鮮(xian)筍(sun)(sun)(sun)一(yi)(yi)(yi)(yi)般(ban)粗大(da)(da)。本品是(shi)由木炭火(huo)烘培(pei)而(er)成,屬于筍(sun)(sun)(sun)干(gan)(gan)類,因此食用(yong)前必(bi)須先做(zuo)如下處理:先浸泡(pao)一(yi)(yi)(yi)(yi)至兩小時,然(ran)后大(da)(da)火(huo)煮1個小時,再切段浸泡(pao)1個小時后,用(yong)中火(huo)煮1個小時后,將臘肉和發制(zhi)好(hao)的(de)筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)段洗凈一(yi)(yi)(yi)(yi)起同煮,不需要加任(ren)何(he)調料,二者會相互吸取味(wei)道(dao),臘肉煮熟撈起,切片(pian)裝盤即可;筒(tong)(tong)(tong)筒(tong)(tong)(tong)筍(sun)(sun)(sun)肉質(zhi)肥厚,兼有(you)臘肉的(de)獨特(te)香味(wei),鮮(xian)美無比。