| 浅论XO酱的制作与使用 |
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| 引用本文： | 赵永义.浅论XO酱的制作与使用[J].中国食物与营养,2011,17(10):62-64. |
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| 作者姓名： | 赵永义 |
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| 作者单位： | 中国防卫科技学院,北京,101601 |
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| 摘 要： | XO酱是香港人最喜欢的一种调味料之一,采用数种较名贵的食品材料研制而成。20世纪80年代只在香港一些高级酒店、酒楼使用,20世纪90年代传入广东,后随粤菜在大陆流行而普及,使用范围不断扩大。XO酱的材料没有一定标准,但主要都包括了瑶柱、虾米、金华火腿及辣椒等。XO酱的使用方法千变万化,无固定模式。目前多用于粤菜中较高档菜肴和高档火锅中。
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| 关 键 词： | XO酱 制作 使用 |
Cooking and Using of XO Paste |
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| ZHAO Yong-yi.Cooking and Using of XO Paste[J].Food and Nutrition in China,2011,17(10):62-64. |
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| Authors: | ZHAO Yong-yi |
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| Affiliation: | ZHAO Yong-yi (China Institute of Defense and Technology,Beijing 101601,China) |
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| Abstract: | XO paste is one of the best seasonings enjoyed by Hongkongers.It is cooked by several kinds of expensive food varieties.In 1980s,it was used only in a few luxury hotels and restaurants.In 1990s,people began to cook the paste in Canton.As Canton local dishes become popular in main land,more and more people like XO paste.Though the cooking materials of the paste are not limited,it mainly contains scallop,dry shrimp,Jinhua ham and chili pepper.The using methods of XO paste in cooking is ever-changing.It＇s mainly used in cooking expensive dishes Guangdong style and high grade hot pot. |
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| Keywords: | XO paste cooking using |
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