菜單(1) 鮮味素麵, 有如加了味精

有人要素菜好吃,做法繁複,袁枚卻有一個素麵素做的方法,我試過,味鮮嚇了我一跳。我先生除全部吃完外,還高興地喊道:「沒有鹽, 我吃得出來!」 故事為:袁枚訪問寺廟,吃到此素麵,念念不忘,可惜僧人不外傳,袁枚就讓家廚試之,得如下結論。 (原文) 先一日將蘑菇熬汁,澄清;次日將筍熬汁,加麵滾上。此法揚州定慧庵僧人製之極精,不肯傳人。然其大概亦可仿求。其純黑色的,或云暗用蝦汁、蘑菇原汁,只宜澄去泥沙,不重換水;一換水,則原味薄矣。 Simmer the mushrooms to make broth, then let it clarify overnight. The next day, simmer the bamboo shoots , and add noodles to both the bamboo and mushroom broth.  The Monks in Dinghuei Temple of Yangzhou made the best such noodles, but they were unwilling to share the recipe. MyContinue reading “菜單(1) 鮮味素麵, 有如加了味精”