• 1、怎樣做撈汁的汁？
• 2、涼拌菜調料水怎么熬？
• 3、在我們生活中哪些東西可以解酒？
• 4、老陳醋有什么養生作用？
• 5、紫砂壺泡多種茶串味的問題？
• 6、在水中加醋有什么好處？
• 7、撈汁涼菜怎么做啊？
• 8、西北人的酸菜漿水怎樣做？
• 9、生活當中醋的作用有哪些？

根據各種(zhong)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)的(de)不(bu)同(tong)，就會有(you)相應的(de)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)來配，下面(mian)是(shi)主要的(de)”撈(lao)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)“種(zhong)類(lei)(lei)(lei)： 1．鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：以(yi)(yi)(yi)精(jing)(jing)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)加(jia)(jia)(jia)(jia)(jia)(jia)適量(liang)鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)而(er)成(cheng)(cheng)(cheng)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)色(se)(se)(se)(se)(se)成(cheng)(cheng)(cheng)鮮(xian)(xian)(xian)(xian)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。適用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)肉(rou)(rou)(rou)(rou)(rou)、蝦(xia)(xia)肉(rou)(rou)(rou)(rou)(rou)、蔬(shu)菜(cai)(cai)(cai)(cai)、豆類(lei)(lei)(lei)等(deng)(deng)(deng)(deng)(deng)，如(ru)(ru)(ru)(ru)(ru)(ru)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)脯(fu)(fu)(fu)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)蝦(xia)(xia)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)蠶豆、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)萵(wo)筍等(deng)(deng)(deng)(deng)(deng)。 2．醬(jiang)(jiang)(jiang)(jiang)(jiang)油(you)(you)(you)(you)(you)(you)(you)(you)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：以(yi)(yi)(yi)醬(jiang)(jiang)(jiang)(jiang)(jiang)油(you)(you)(you)(you)(you)(you)(you)(you)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)制(zhi)成(cheng)(cheng)(cheng)，如(ru)(ru)(ru)(ru)(ru)(ru)紅(hong)(hong)黑色(se)(se)(se)(se)(se)咸(xian)(xian)鮮(xian)(xian)(xian)(xian)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)或蘸食(shi)(shi)(shi)(shi)(shi)肉(rou)(rou)(rou)(rou)(rou)類(lei)(lei)(lei)主料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：醬(jiang)(jiang)(jiang)(jiang)(jiang)油(you)(you)(you)(you)(you)(you)(you)(you)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)、醬(jiang)(jiang)(jiang)(jiang)(jiang)油(you)(you)(you)(you)(you)(you)(you)(you)肉(rou)(rou)(rou)(rou)(rou)等(deng)(deng)(deng)(deng)(deng)。 3．蝦(xia)(xia)油(you)(you)(you)(you)(you)(you)(you)(you)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)有(you)蝦(xia)(xia)籽、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、紹酒(jiu)(jiu)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)。作(zuo)法(fa)(fa)是(shi)先用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)炸(zha)香(xiang)(xiang)(xiang)(xiang)(xiang)蝦(xia)(xia)籽后(hou)(hou)(hou)(hou)(hou)再(zai)(zai)加(jia)(jia)(jia)(jia)(jia)(jia)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)燒(shao)沸，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)色(se)(se)(se)(se)(se)咸(xian)(xian)鮮(xian)(xian)(xian)(xian)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)素菜(cai)(cai)(cai)(cai)皆(jie)(jie)可(ke)，如(ru)(ru)(ru)(ru)(ru)(ru)：蝦(xia)(xia)油(you)(you)(you)(you)(you)(you)(you)(you)冬(dong)筍、蝦(xia)(xia)油(you)(you)(you)(you)(you)(you)(you)(you)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)片(pian)(pian)(pian)(pian)。 4．蟹油(you)(you)(you)(you)(you)(you)(you)(you)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)熟(shu)(shu)蟹黃(huang)(huang)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、姜(jiang)(jiang)(jiang)(jiang)(jiang)末(mo)(mo)、紹酒(jiu)(jiu)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)。蟹黃(huang)(huang)先用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)植物(wu)油(you)(you)(you)(you)(you)(you)(you)(you)炸(zha)香(xiang)(xiang)(xiang)(xiang)(xiang)后(hou)(hou)(hou)(hou)(hou)加(jia)(jia)(jia)(jia)(jia)(jia)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)燒(shao)沸，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)桔紅(hong)(hong)色(se)(se)(se)(se)(se)咸(xian)(xian)鮮(xian)(xian)(xian)(xian)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。多用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：蟹油(you)(you)(you)(you)(you)(you)(you)(you)魚(yu)片(pian)(pian)(pian)(pian)、蟹油(you)(you)(you)(you)(you)(you)(you)(you)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)脯(fu)(fu)(fu)、蟹油(you)(you)(you)(you)(you)(you)(you)(you)鴨脯(fu)(fu)(fu)等(deng)(deng)(deng)(deng)(deng)。 5．蠔(hao)油(you)(you)(you)(you)(you)(you)(you)(you)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)蠔(hao)油(you)(you)(you)(you)(you)(you)(you)(you)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)，加(jia)(jia)(jia)(jia)(jia)(jia)鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)燒(shao)沸，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)咖(ka)(ka)(ka)(ka)啡(fei)色(se)(se)(se)(se)(se)咸(xian)(xian)鮮(xian)(xian)(xian)(xian)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：蠔(hao)油(you)(you)(you)(you)(you)(you)(you)(you)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)、蠔(hao)油(you)(you)(you)(you)(you)(you)(you)(you)肉(rou)(rou)(rou)(rou)(rou)片(pian)(pian)(pian)(pian)等(deng)(deng)(deng)(deng)(deng)。 6．韭(jiu)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)腌韭(jiu)菜(cai)(cai)(cai)(cai)花(hua)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、精(jing)(jing)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)、腌韭(jiu)菜(cai)(cai)(cai)(cai)花(hua)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)刀剁成(cheng)(cheng)(cheng)茸，然(ran)后(hou)(hou)(hou)(hou)(hou)加(jia)(jia)(jia)(jia)(jia)(jia)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)綠色(se)(se)(se)(se)(se)咸(xian)(xian)鮮(xian)(xian)(xian)(xian)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)素菜(cai)(cai)(cai)(cai)肴皆(jie)(jie)宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：韭(jiu)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)里(li)脊、韭(jiu)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)絲、韭(jiu)菜(cai)(cai)(cai)(cai)口條(tiao)等(deng)(deng)(deng)(deng)(deng)。 7．麻(ma)(ma)(ma)葉(xie)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)芝麻(ma)(ma)(ma)醬(jiang)(jiang)(jiang)(jiang)(jiang)、精(jing)(jing)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、蒜(suan)(suan)泥(ni)(ni)。將(jiang)(jiang)(jiang)(jiang)(jiang)麻(ma)(ma)(ma)醬(jiang)(jiang)(jiang)(jiang)(jiang)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)稀，加(jia)(jia)(jia)(jia)(jia)(jia)精(jing)(jing)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)均(jun)(jun)(jun)勻，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)赭(zhe)色(se)(se)(se)(se)(se)咸(xian)(xian)香(xiang)(xiang)(xiang)(xiang)(xiang)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)。拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)素原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)均(jun)(jun)(jun)可(ke)，如(ru)(ru)(ru)(ru)(ru)(ru)：麻(ma)(ma)(ma)醬(jiang)(jiang)(jiang)(jiang)(jiang)拌(ban)(ban)(ban)(ban)(ban)(ban)豆角、麻(ma)(ma)(ma)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)黃(huang)(huang)瓜、麻(ma)(ma)(ma)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)海參等(deng)(deng)(deng)(deng)(deng)。 8．椒(jiao)(jiao)(jiao)(jiao)麻(ma)(ma)(ma)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)花(hua)椒(jiao)(jiao)(jiao)(jiao)、生(sheng)(sheng)(sheng)(sheng)蔥(cong)(cong)(cong)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)，將(jiang)(jiang)(jiang)(jiang)(jiang)花(hua)椒(jiao)(jiao)(jiao)(jiao)、生(sheng)(sheng)(sheng)(sheng)蔥(cong)(cong)(cong)同(tong)制(zhi)成(cheng)(cheng)(cheng)細茸，加(jia)(jia)(jia)(jia)(jia)(jia)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)均(jun)(jun)(jun)勻，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)綠色(se)(se)(se)(se)(se)或咸(xian)(xian)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)食(shi)(shi)(shi)(shi)(shi)，如(ru)(ru)(ru)(ru)(ru)(ru)：椒(jiao)(jiao)(jiao)(jiao)麻(ma)(ma)(ma)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)片(pian)(pian)(pian)(pian)、片(pian)(pian)(pian)(pian)、里(li)脊片(pian)(pian)(pian)(pian)等(deng)(deng)(deng)(deng)(deng)。忌用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)熟(shu)(shu)花(hua)椒(jiao)(jiao)(jiao)(jiao)。 9．蔥(cong)(cong)(cong)油(you)(you)(you)(you)(you)(you)(you)(you)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)油(you)(you)(you)(you)(you)(you)(you)(you)、蔥(cong)(cong)(cong)末(mo)(mo)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)。蔥(cong)(cong)(cong)末(mo)(mo)入油(you)(you)(you)(you)(you)(you)(you)(you)后(hou)(hou)(hou)(hou)(hou)炸(zha)香(xiang)(xiang)(xiang)(xiang)(xiang)，即(ji)成(cheng)(cheng)(cheng)蔥(cong)(cong)(cong)油(you)(you)(you)(you)(you)(you)(you)(you)，再(zai)(zai)同(tong)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)拌(ban)(ban)(ban)(ban)(ban)(ban)勻，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)色(se)(se)(se)(se)(se)咸(xian)(xian)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)禽、蔬(shu)、肉(rou)(rou)(rou)(rou)(rou)類(lei)(lei)(lei)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：蔥(cong)(cong)(cong)油(you)(you)(you)(you)(you)(you)(you)(you)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)、蔥(cong)(cong)(cong)油(you)(you)(you)(you)(you)(you)(you)(you)蘿卜(bu)絲等(deng)(deng)(deng)(deng)(deng)。 10．糟油(you)(you)(you)(you)(you)(you)(you)(you)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)糟汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)，調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)勻后(hou)(hou)(hou)(hou)(hou)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)咖(ka)(ka)(ka)(ka)啡(fei)色(se)(se)(se)(se)(se)咸(xian)(xian)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)禽、肉(rou)(rou)(rou)(rou)(rou)、水(shui)(shui)(shui)產(chan)(chan)類(lei)(lei)(lei)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：糟油(you)(you)(you)(you)(you)(you)(you)(you)風爪(zhua)、糟油(you)(you)(you)(you)(you)(you)(you)(you)魚(yu)片(pian)(pian)(pian)(pian)、糟油(you)(you)(you)(you)(you)(you)(you)(you)蝦(xia)(xia)等(deng)(deng)(deng)(deng)(deng)。 11．酒(jiu)(jiu)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)好(hao)白(bai)(bai)酒(jiu)(jiu)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)。將(jiang)(jiang)(jiang)(jiang)(jiang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)勻后(hou)(hou)(hou)(hou)(hou)加(jia)(jia)(jia)(jia)(jia)(jia)入白(bai)(bai)酒(jiu)(jiu)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)色(se)(se)(se)(se)(se)咸(xian)(xian)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)，也可(ke)加(jia)(jia)(jia)(jia)(jia)(jia)醬(jiang)(jiang)(jiang)(jiang)(jiang)油(you)(you)(you)(you)(you)(you)(you)(you)成(cheng)(cheng)(cheng)紅(hong)(hong)色(se)(se)(se)(se)(se)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)水(shui)(shui)(shui)產(chan)(chan)品、禽類(lei)(lei)(lei)較宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：醉(zui)青蝦(xia)(xia)、醉(zui)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)脯(fu)(fu)(fu)，以(yi)(yi)(yi)生(sheng)(sheng)(sheng)(sheng)蝦(xia)(xia)最(zui)有(you)風味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。 12．芥(jie)末(mo)(mo)糊(hu)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)芥(jie)末(mo)(mo)粉(fen)、醋(cu)(cu)(cu)(cu)(cu)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)。作(zuo)法(fa)(fa)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)芥(jie)末(mo)(mo)粉(fen)加(jia)(jia)(jia)(jia)(jia)(jia)醋(cu)(cu)(cu)(cu)(cu)、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、水(shui)(shui)(shui)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)成(cheng)(cheng)(cheng)糊(hu)狀，靜(jing)置半小時后(hou)(hou)(hou)(hou)(hou)再(zai)(zai)加(jia)(jia)(jia)(jia)(jia)(jia)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)淡黃(huang)(huang)色(se)(se)(se)(se)(se)咸(xian)(xian)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)素均(jun)(jun)(jun)宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：芥(jie)末(mo)(mo)肚絲。芥(jie)末(mo)(mo)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)皮(pi)苔菜(cai)(cai)(cai)(cai)等(deng)(deng)(deng)(deng)(deng)。 13．咖(ka)(ka)(ka)(ka)哩汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)咖(ka)(ka)(ka)(ka)哩粉(fen)、蔥(cong)(cong)(cong)、姜(jiang)(jiang)(jiang)(jiang)(jiang)、蒜(suan)(suan)、辣(la)(la)(la)(la)(la)(la)(la)椒(jiao)(jiao)(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、油(you)(you)(you)(you)(you)(you)(you)(you)。咖(ka)(ka)(ka)(ka)哩粉(fen)加(jia)(jia)(jia)(jia)(jia)(jia)水(shui)(shui)(shui)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)成(cheng)(cheng)(cheng)糊(hu)狀，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)油(you)(you)(you)(you)(you)(you)(you)(you)炸(zha)成(cheng)(cheng)(cheng)咖(ka)(ka)(ka)(ka)哩漿，加(jia)(jia)(jia)(jia)(jia)(jia)湯(tang)(tang)(tang)(tang)(tang)(tang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)成(cheng)(cheng)(cheng)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)黃(huang)(huang)色(se)(se)(se)(se)(se)咸(xian)(xian)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。禽、肉(rou)(rou)(rou)(rou)(rou)、水(shui)(shui)(shui)產(chan)(chan)都宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：咖(ka)(ka)(ka)(ka)哩雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)片(pian)(pian)(pian)(pian)、咖(ka)(ka)(ka)(ka)哩魚(yu)條(tiao)等(deng)(deng)(deng)(deng)(deng)。 14．姜(jiang)(jiang)(jiang)(jiang)(jiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)姜(jiang)(jiang)(jiang)(jiang)(jiang)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、油(you)(you)(you)(you)(you)(you)(you)(you)。生(sheng)(sheng)(sheng)(sheng)姜(jiang)(jiang)(jiang)(jiang)(jiang)擠汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)，與(yu)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)色(se)(se)(se)(se)(se)成(cheng)(cheng)(cheng)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。最(zui)宜(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)禽類(lei)(lei)(lei)，如(ru)(ru)(ru)(ru)(ru)(ru)：姜(jiang)(jiang)(jiang)(jiang)(jiang)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)塊、姜(jiang)(jiang)(jiang)(jiang)(jiang)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)脯(fu)(fu)(fu)等(deng)(deng)(deng)(deng)(deng)。 15．蒜(suan)(suan)泥(ni)(ni)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)生(sheng)(sheng)(sheng)(sheng)蒜(suan)(suan)瓣(ban)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、麻(ma)(ma)(ma)油(you)(you)(you)(you)(you)(you)(you)(you)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)。蒜(suan)(suan)瓣(ban)搗爛(lan)成(cheng)(cheng)(cheng)泥(ni)(ni)，加(jia)(jia)(jia)(jia)(jia)(jia)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)色(se)(se)(se)(se)(se)。拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)素皆(jie)(jie)宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：蒜(suan)(suan)泥(ni)(ni)白(bai)(bai)肉(rou)(rou)(rou)(rou)(rou)。蒜(suan)(suan)泥(ni)(ni)豆角等(deng)(deng)(deng)(deng)(deng)。 16．五(wu)(wu)香(xiang)(xiang)(xiang)(xiang)(xiang)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)五(wu)(wu)香(xiang)(xiang)(xiang)(xiang)(xiang)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)、紹酒(jiu)(jiu)。作(zuo)法(fa)(fa)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)中(zhong)加(jia)(jia)(jia)(jia)(jia)(jia)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、五(wu)(wu)香(xiang)(xiang)(xiang)(xiang)(xiang)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)、紹酒(jiu)(jiu)，將(jiang)(jiang)(jiang)(jiang)(jiang)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)放(fang)(fang)入湯(tang)(tang)(tang)(tang)(tang)(tang)中(zhong)，煮(zhu)(zhu)(zhu)(zhu)熟(shu)(shu)后(hou)(hou)(hou)(hou)(hou)撈(lao)出冷食(shi)(shi)(shi)(shi)(shi)。最(zui)適宜(yi)煮(zhu)(zhu)(zhu)(zhu)禽內臟類(lei)(lei)(lei)，如(ru)(ru)(ru)(ru)(ru)(ru)：鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)水(shui)(shui)(shui)鴨肝等(deng)(deng)(deng)(deng)(deng)。 17．茶(cha)(cha)熏(xun)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、茶(cha)(cha)葉(xie)、白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、木屑等(deng)(deng)(deng)(deng)(deng)。作(zuo)法(fa)(fa)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)先將(jiang)(jiang)(jiang)(jiang)(jiang)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)放(fang)(fang)在鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)水(shui)(shui)(shui)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)中(zhong)煮(zhu)(zhu)(zhu)(zhu)熟(shu)(shu)，然(ran)后(hou)(hou)(hou)(hou)(hou)在鍋(guo)內鋪上(shang)(shang)木屑、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、茶(cha)(cha)葉(xie)，加(jia)(jia)(jia)(jia)(jia)(jia)蓖，將(jiang)(jiang)(jiang)(jiang)(jiang)煮(zhu)(zhu)(zhu)(zhu)熟(shu)(shu)的(de)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)放(fang)(fang)蓖上(shang)(shang)，蓋上(shang)(shang)鍋(guo)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)小火(huo)熏(xun)，使煙劑凝結原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)表面(mian)。禽、蛋、魚(yu)類(lei)(lei)(lei)皆(jie)(jie)可(ke)熏(xun)制(zhi)，如(ru)(ru)(ru)(ru)(ru)(ru)；熏(xun)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)脯(fu)(fu)(fu)、五(wu)(wu)香(xiang)(xiang)(xiang)(xiang)(xiang)魚(yu)等(deng)(deng)(deng)(deng)(deng)。注意(yi)鍋(guo)中(zhong)不(bu)可(ke)著(zhu)旺火(huo)。 18．醬(jiang)(jiang)(jiang)(jiang)(jiang)醋(cu)(cu)(cu)(cu)(cu)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)醬(jiang)(jiang)(jiang)(jiang)(jiang)油(you)(you)(you)(you)(you)(you)(you)(you)、醋(cu)(cu)(cu)(cu)(cu)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)。調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)后(hou)(hou)(hou)(hou)(hou)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)淺紅(hong)(hong)色(se)(se)(se)(se)(se)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)咸(xian)(xian)酸(suan)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)型。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)菜(cai)(cai)(cai)(cai)或熗(qiang)菜(cai)(cai)(cai)(cai)，葷(hun)(hun)(hun)(hun)(hun)素皆(jie)(jie)宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：熗(qiang)腰(yao)片(pian)(pian)(pian)(pian)、熗(qiang)胗(zhen)肝等(deng)(deng)(deng)(deng)(deng)。 19．醬(jiang)(jiang)(jiang)(jiang)(jiang)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)面(mian)醬(jiang)(jiang)(jiang)(jiang)(jiang)、精(jing)(jing)鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)。先將(jiang)(jiang)(jiang)(jiang)(jiang)面(mian)醬(jiang)(jiang)(jiang)(jiang)(jiang)炒香(xiang)(xiang)(xiang)(xiang)(xiang)，加(jia)(jia)(jia)(jia)(jia)(jia)入糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、清湯(tang)(tang)(tang)(tang)(tang)(tang)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)后(hou)(hou)(hou)(hou)(hou)再(zai)(zai)將(jiang)(jiang)(jiang)(jiang)(jiang)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)入鍋(guo)靠透(tou)(tou)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)赭(zhe)色(se)(se)(se)(se)(se)咸(xian)(xian)甜(tian)型。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)來醬(jiang)(jiang)(jiang)(jiang)(jiang)制(zhi)菜(cai)(cai)(cai)(cai)肴，葷(hun)(hun)(hun)(hun)(hun)素均(jun)(jun)(jun)宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：醬(jiang)(jiang)(jiang)(jiang)(jiang)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)茄(qie)(qie)(qie)子、醬(jiang)(jiang)(jiang)(jiang)(jiang)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)肉(rou)(rou)(rou)(rou)(rou)等(deng)(deng)(deng)(deng)(deng)。 20．糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)醋(cu)(cu)(cu)(cu)(cu)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)：以(yi)(yi)(yi)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、醋(cu)(cu)(cu)(cu)(cu)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)成(cheng)(cheng)(cheng)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)后(hou)(hou)(hou)(hou)(hou)，拌(ban)(ban)(ban)(ban)(ban)(ban)入主料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)中(zhong)，用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)拌(ban)(ban)(ban)(ban)(ban)(ban)制(zhi)蔬(shu)菜(cai)(cai)(cai)(cai)，如(ru)(ru)(ru)(ru)(ru)(ru)：糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)醋(cu)(cu)(cu)(cu)(cu)蘿卜(bu)、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)醋(cu)(cu)(cu)(cu)(cu)番(fan)茄(qie)(qie)(qie)等(deng)(deng)(deng)(deng)(deng)。也可(ke)以(yi)(yi)(yi)先將(jiang)(jiang)(jiang)(jiang)(jiang)主料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)炸(zha)或煮(zhu)(zhu)(zhu)(zhu)熟(shu)(shu)后(hou)(hou)(hou)(hou)(hou)，再(zai)(zai)加(jia)(jia)(jia)(jia)(jia)(jia)入糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)醋(cu)(cu)(cu)(cu)(cu)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)炸(zha)透(tou)(tou)，成(cheng)(cheng)(cheng)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)滾糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)醋(cu)(cu)(cu)(cu)(cu)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)。多用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)葷(hun)(hun)(hun)(hun)(hun)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)醋(cu)(cu)(cu)(cu)(cu)排骨、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)醋(cu)(cu)(cu)(cu)(cu)魚(yu)片(pian)(pian)(pian)(pian)。還可(ke)將(jiang)(jiang)(jiang)(jiang)(jiang)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、醋(cu)(cu)(cu)(cu)(cu)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)人鍋(guo)，加(jia)(jia)(jia)(jia)(jia)(jia)水(shui)(shui)(shui)燒(shao)開，涼后(hou)(hou)(hou)(hou)(hou)再(zai)(zai)加(jia)(jia)(jia)(jia)(jia)(jia)入主料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)浸(jin)(jin)泡(pao)數小時后(hou)(hou)(hou)(hou)(hou)食(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)，多用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)泡(pao)制(zhi)蔬(shu)菜(cai)(cai)(cai)(cai)的(de)葉(xie)、根、莖(jing)、果(guo)，如(ru)(ru)(ru)(ru)(ru)(ru)；泡(pao)青椒(jiao)(jiao)(jiao)(jiao)、泡(pao)黃(huang)(huang)瓜、泡(pao)蘿卜(bu)、泡(pao)姜(jiang)(jiang)(jiang)(jiang)(jiang)芽等(deng)(deng)(deng)(deng)(deng)。 21.山楂(zha)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)山楂(zha)糕(gao)、白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、白(bai)(bai)醋(cu)(cu)(cu)(cu)(cu)、桂花(hua)醬(jiang)(jiang)(jiang)(jiang)(jiang)。將(jiang)(jiang)(jiang)(jiang)(jiang)山楂(zha)糕(gao)打爛(lan)成(cheng)(cheng)(cheng)泥(ni)(ni)后(hou)(hou)(hou)(hou)(hou)加(jia)(jia)(jia)(jia)(jia)(jia)入調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)成(cheng)(cheng)(cheng)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)即(ji)可(ke)。多用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)拌(ban)(ban)(ban)(ban)(ban)(ban)制(zhi)蔬(shu)菜(cai)(cai)(cai)(cai)果(guo)類(lei)(lei)(lei)，如(ru)(ru)(ru)(ru)(ru)(ru)：楂(zha)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)馬蹄、楂(zha)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)鮮(xian)(xian)(xian)(xian)菱、珊瑚(hu)藕。 22．茄(qie)(qie)(qie)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)番(fan)茄(qie)(qie)(qie)醬(jiang)(jiang)(jiang)(jiang)(jiang)、白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、醋(cu)(cu)(cu)(cu)(cu)，作(zuo)法(fa)(fa)是(shi)將(jiang)(jiang)(jiang)(jiang)(jiang)番(fan)茄(qie)(qie)(qie)醬(jiang)(jiang)(jiang)(jiang)(jiang)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)油(you)(you)(you)(you)(you)(you)(you)(you)炒透(tou)(tou)后(hou)(hou)(hou)(hou)(hou)加(jia)(jia)(jia)(jia)(jia)(jia)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、醋(cu)(cu)(cu)(cu)(cu)、水(shui)(shui)(shui)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)。多用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)拌(ban)(ban)(ban)(ban)(ban)(ban)溜葷(hun)(hun)(hun)(hun)(hun)菜(cai)(cai)(cai)(cai)，如(ru)(ru)(ru)(ru)(ru)(ru)：茄(qie)(qie)(qie)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)魚(yu)條(tiao)、茄(qie)(qie)(qie)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)大蝦(xia)(xia)、茄(qie)(qie)(qie)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)里(li)脊、茄(qie)(qie)(qie)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)片(pian)(pian)(pian)(pian)。 23．紅(hong)(hong)油(you)(you)(you)(you)(you)(you)(you)(you)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)紅(hong)(hong)辣(la)(la)(la)(la)(la)(la)(la)椒(jiao)(jiao)(jiao)(jiao)油(you)(you)(you)(you)(you)(you)(you)(you)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)，調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)成(cheng)(cheng)(cheng)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)紅(hong)(hong)色(se)(se)(se)(se)(se)咸(xian)(xian)辣(la)(la)(la)(la)(la)(la)(la)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)素原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：紅(hong)(hong)油(you)(you)(you)(you)(you)(you)(you)(you)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)條(tiao)、紅(hong)(hong)油(you)(you)(you)(you)(you)(you)(you)(you)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)、紅(hong)(hong)油(you)(you)(you)(you)(you)(you)(you)(you)筍條(tiao)、紅(hong)(hong)油(you)(you)(you)(you)(you)(you)(you)(you)里(li)脊等(deng)(deng)(deng)(deng)(deng)。 24．青椒(jiao)(jiao)(jiao)(jiao)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)青辣(la)(la)(la)(la)(la)(la)(la)椒(jiao)(jiao)(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)。將(jiang)(jiang)(jiang)(jiang)(jiang)青椒(jiao)(jiao)(jiao)(jiao)切(qie)剁成(cheng)(cheng)(cheng)茸，加(jia)(jia)(jia)(jia)(jia)(jia)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)成(cheng)(cheng)(cheng)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)綠色(se)(se)(se)(se)(se)咸(xian)(xian)辣(la)(la)(la)(la)(la)(la)(la)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。多用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)食(shi)(shi)(shi)(shi)(shi)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：椒(jiao)(jiao)(jiao)(jiao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)里(li)脊、椒(jiao)(jiao)(jiao)(jiao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)脯(fu)(fu)(fu)、椒(jiao)(jiao)(jiao)(jiao)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)魚(yu)條(tiao)等(deng)(deng)(deng)(deng)(deng)。 25．胡椒(jiao)(jiao)(jiao)(jiao)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)椒(jiao)(jiao)(jiao)(jiao)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)、蒜(suan)(suan)泥(ni)(ni)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)，調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)成(cheng)(cheng)(cheng)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)后(hou)(hou)(hou)(hou)(hou)，多用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)熗(qiang)、拌(ban)(ban)(ban)(ban)(ban)(ban)肉(rou)(rou)(rou)(rou)(rou)類(lei)(lei)(lei)和(he)(he)(he)(he)(he)(he)水(shui)(shui)(shui)產(chan)(chan)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：拌(ban)(ban)(ban)(ban)(ban)(ban)魚(yu)絲、鮮(xian)(xian)(xian)(xian)辣(la)(la)(la)(la)(la)(la)(la)魷魚(yu)等(deng)(deng)(deng)(deng)(deng)。 26．鮮(xian)(xian)(xian)(xian)辣(la)(la)(la)(la)(la)(la)(la)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、醋(cu)(cu)(cu)(cu)(cu)、辣(la)(la)(la)(la)(la)(la)(la)椒(jiao)(jiao)(jiao)(jiao)、姜(jiang)(jiang)(jiang)(jiang)(jiang)、蔥(cong)(cong)(cong)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、香(xiang)(xiang)(xiang)(xiang)(xiang)油(you)(you)(you)(you)(you)(you)(you)(you)。將(jiang)(jiang)(jiang)(jiang)(jiang)辣(la)(la)(la)(la)(la)(la)(la)椒(jiao)(jiao)(jiao)(jiao)、姜(jiang)(jiang)(jiang)(jiang)(jiang)、蔥(cong)(cong)(cong)切(qie)絲炒透(tou)(tou)，加(jia)(jia)(jia)(jia)(jia)(jia)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)成(cheng)(cheng)(cheng)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)咖(ka)(ka)(ka)(ka)啡(fei)色(se)(se)(se)(se)(se)酸(suan)辣(la)(la)(la)(la)(la)(la)(la)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。多用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)熗(qiang)腌蔬(shu)菜(cai)(cai)(cai)(cai)，如(ru)(ru)(ru)(ru)(ru)(ru)：酸(suan)辣(la)(la)(la)(la)(la)(la)(la)白(bai)(bai)菜(cai)(cai)(cai)(cai)、酸(suan)辣(la)(la)(la)(la)(la)(la)(la)黃(huang)(huang)瓜。 27．醋(cu)(cu)(cu)(cu)(cu)姜(jiang)(jiang)(jiang)(jiang)(jiang)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)黃(huang)(huang)香(xiang)(xiang)(xiang)(xiang)(xiang)醋(cu)(cu)(cu)(cu)(cu)、生(sheng)(sheng)(sheng)(sheng)姜(jiang)(jiang)(jiang)(jiang)(jiang)。將(jiang)(jiang)(jiang)(jiang)(jiang)生(sheng)(sheng)(sheng)(sheng)姜(jiang)(jiang)(jiang)(jiang)(jiang)切(qie)成(cheng)(cheng)(cheng)末(mo)(mo)或絲，加(jia)(jia)(jia)(jia)(jia)(jia)醋(cu)(cu)(cu)(cu)(cu)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)咖(ka)(ka)(ka)(ka)啡(fei)色(se)(se)(se)(se)(se)酸(suan)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。適宜(yi)于(yu)(yu)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)魚(yu)蝦(xia)(xia)，如(ru)(ru)(ru)(ru)(ru)(ru)：姜(jiang)(jiang)(jiang)(jiang)(jiang)末(mo)(mo)蝦(xia)(xia)、姜(jiang)(jiang)(jiang)(jiang)(jiang)末(mo)(mo)蟹、姜(jiang)(jiang)(jiang)(jiang)(jiang)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)肴肉(rou)(rou)(rou)(rou)(rou)等(deng)(deng)(deng)(deng)(deng)。 28．三(san)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)將(jiang)(jiang)(jiang)(jiang)(jiang)蒜(suan)(suan)泥(ni)(ni)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)、姜(jiang)(jiang)(jiang)(jiang)(jiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)、青椒(jiao)(jiao)(jiao)(jiao)計三(san)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)而(er)成(cheng)(cheng)(cheng)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)綠色(se)(se)(se)(se)(se)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)葷(hun)(hun)(hun)(hun)(hun)素皆(jie)(jie)宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：熗(qiang)菜(cai)(cai)(cai)(cai)心、拌(ban)(ban)(ban)(ban)(ban)(ban)肚仁、三(san)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)等(deng)(deng)(deng)(deng)(deng)，具有(you)獨特風味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)。 29．麻(ma)(ma)(ma)辣(la)(la)(la)(la)(la)(la)(la)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)醬(jiang)(jiang)(jiang)(jiang)(jiang)油(you)(you)(you)(you)(you)(you)(you)(you)、醋(cu)(cu)(cu)(cu)(cu)、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)精(jing)(jing)、辣(la)(la)(la)(la)(la)(la)(la)油(you)(you)(you)(you)(you)(you)(you)(you)、麻(ma)(ma)(ma)油(you)(you)(you)(you)(you)(you)(you)(you)、花(hua)椒(jiao)(jiao)(jiao)(jiao)面(mian)、芝麻(ma)(ma)(ma)粉(fen)、蔥(cong)(cong)(cong)、蒜(suan)(suan)、姜(jiang)(jiang)(jiang)(jiang)(jiang)，將(jiang)(jiang)(jiang)(jiang)(jiang)以(yi)(yi)(yi)上(shang)(shang)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)和(he)(he)(he)(he)(he)(he)后(hou)(hou)(hou)(hou)(hou)即(ji)可(ke)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)以(yi)(yi)(yi)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)主料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，葷(hun)(hun)(hun)(hun)(hun)素皆(jie)(jie)宜(yi)，如(ru)(ru)(ru)(ru)(ru)(ru)：麻(ma)(ma)(ma)辣(la)(la)(la)(la)(la)(la)(la)雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)條(tiao)、麻(ma)(ma)(ma)辣(la)(la)(la)(la)(la)(la)(la)黃(huang)(huang)瓜、麻(ma)(ma)(ma)辣(la)(la)(la)(la)(la)(la)(la)肚、麻(ma)(ma)(ma)辣(la)(la)(la)(la)(la)(la)(la)腰(yao)片(pian)(pian)(pian)(pian)等(deng)(deng)(deng)(deng)(deng)。 30．五(wu)(wu)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)了香(xiang)(xiang)(xiang)(xiang)(xiang)、芫荽、花(hua)椒(jiao)(jiao)(jiao)(jiao)、桂皮(pi)、陳(chen)皮(pi)、草果(guo)、良姜(jiang)(jiang)(jiang)(jiang)(jiang)、山楂(zha)、生(sheng)(sheng)(sheng)(sheng)姜(jiang)(jiang)(jiang)(jiang)(jiang)、蔥(cong)(cong)(cong)、醬(jiang)(jiang)(jiang)(jiang)(jiang)油(you)(you)(you)(you)(you)(you)(you)(you)、鹽(yan)(yan)(yan)(yan)(yan)(yan)(yan)、紹酒(jiu)(jiu)、鮮(xian)(xian)(xian)(xian)湯(tang)(tang)(tang)(tang)(tang)(tang)，將(jiang)(jiang)(jiang)(jiang)(jiang)以(yi)(yi)(yi)上(shang)(shang)調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)加(jia)(jia)(jia)(jia)(jia)(jia)湯(tang)(tang)(tang)(tang)(tang)(tang)煮(zhu)(zhu)(zhu)(zhu)沸，再(zai)(zai)將(jiang)(jiang)(jiang)(jiang)(jiang)主料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)加(jia)(jia)(jia)(jia)(jia)(jia)入煮(zhu)(zhu)(zhu)(zhu)浸(jin)(jin)到爛(lan)。用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)于(yu)(yu)煮(zhu)(zhu)(zhu)(zhu)制(zhi)葷(hun)(hun)(hun)(hun)(hun)原(yuan)(yuan)(yuan)(yuan)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)，如(ru)(ru)(ru)(ru)(ru)(ru)：五(wu)(wu)香(xiang)(xiang)(xiang)(xiang)(xiang)牛肉(rou)(rou)(rou)(rou)(rou)、五(wu)(wu)香(xiang)(xiang)(xiang)(xiang)(xiang)扒雞(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)(ji)、五(wu)(wu)香(xiang)(xiang)(xiang)(xiang)(xiang)口條(tiao)等(deng)(deng)(deng)(deng)(deng) 31.糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)油(you)(you)(you)(you)(you)(you)(you)(you)汁(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)(zhi)用(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)(yong)料(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)(liao)為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)、麻(ma)(ma)(ma)油(you)(you)(you)(you)(you)(you)(you)(you)。調(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)(diao)后(hou)(hou)(hou)(hou)(hou)拌(ban)(ban)(ban)(ban)(ban)(ban)食(shi)(shi)(shi)(shi)(shi)蔬(shu)菜(cai)(cai)(cai)(cai)，為(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)白(bai)(bai)色(se)(se)(se)(se)(se)甜(tian)香(xiang)(xiang)(xiang)(xiang)(xiang)味(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)(wei)，如(ru)(ru)(ru)(ru)(ru)(ru)：糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)油(you)(you)(you)(you)(you)(you)(you)(you)黃(huang)(huang)瓜、糖(tang)(tang)(tang)(tang)(tang)(tang)(tang)(tang)油(you)(you)(you)(you)(you)(you)(you)(you)萵(wo)筍等(deng)(deng)(deng)(deng)(deng)。

1、怎樣做撈汁的汁？

根據各種原料的不同，就會有相應的汁來配，下面是主要的”撈汁“種類： 1．鹽味汁：以精鹽、味精、香油加適量鮮湯調和而成，為白色成鮮味。適用拌食雞肉、蝦肉、蔬菜、豆類等，如鹽味雞脯、鹽味蝦、鹽味蠶豆、鹽味萵筍等。 2．醬油汁：以醬油、味精、香油、鮮湯調和制成，如紅黑色咸鮮味。用于拌食或蘸食肉類主料，如：醬油雞、醬油肉等。 3．蝦油汁：用料有蝦籽、鹽、味精、香油、紹酒、鮮湯。作法是先用香油炸香蝦籽后再加調料燒沸，為白色咸鮮味。用以拌食葷素菜皆可，如：蝦油冬筍、蝦油雞片。 4．蟹油汁：用料為熟蟹黃、鹽、味精、姜末、紹酒、鮮湯。蟹黃先用植物油炸香后加調料燒沸，為桔紅色咸鮮味。多用以拌食葷料，如：蟹油魚片、蟹油雞脯、蟹油鴨脯等。 5．蠔油汁：用料為蠔油、鹽、香油，加鮮湯燒沸，為咖啡色咸鮮味。用以拌食葷料，如：蠔油雞、蠔油肉片等。 6．韭味汁：用料為腌韭菜花、味精、香油、精鹽、鮮湯、腌韭菜花用刀剁成茸，然后加調料鮮湯調和，為綠色咸鮮味。拌食葷素菜肴皆宜，如：韭味里脊、韭味雞絲、韭菜口條等。 7．麻葉汁：用料為芝麻醬、精鹽、味精、香油、蒜泥。將麻醬用香油調稀，加精鹽、味精調和均勻，為赭色咸香料。拌食葷素原料均可，如：麻醬拌豆角、麻汁黃瓜、麻汁海參等。 8．椒麻汁：用料為生花椒、生蔥、鹽、香油、味精、鮮湯，將花椒、生蔥同制成細茸，加調料調和均勻，為綠色或咸香味。拌食葷食，如：椒麻雞片、片、里脊片等。忌用熟花椒。 9．蔥油：用料為生油、蔥末、鹽、味精。蔥末入油后炸香，即成蔥油，再同調料拌勻，為白色咸香味。用以拌食禽、蔬、肉類原料，如：蔥油雞、蔥油蘿卜絲等。 10．糟油：用料為糟汁、鹽、味精，調勻后為咖啡色咸香味。用以拌食禽、肉、水產類原料，如：糟油風爪、糟油魚片、糟油蝦等。 11．酒味汁：用料為好白酒、鹽、味精、香油、鮮湯。將調料調勻后加入白酒，為白色咸香味，也可加醬油成紅色。用以拌食水產品、禽類較宜，如：醉青蝦、醉雞脯，以生蝦最有風味。 12．芥末糊：用料為芥末粉、醋、味精、香油、糖。作法用芥末粉加醋、糖、水調和成糊狀，靜置半小時后再加調料調和，為淡黃色咸香味。用以拌食葷素均宜，如：芥末肚絲。芥末雞皮苔菜等。 13．咖哩汁：用料為咖哩粉、蔥、姜、蒜、辣椒、鹽、味精、油。咖哩粉加水調成糊狀，用油炸成咖哩漿，加湯調成汁，為黃色咸香味。禽、肉、水產都宜，如：咖哩雞片、咖哩魚條等。 14．姜味汁：用料為生姜、鹽、味精、油。生姜擠汁，與調料調和，為白色成香味。最宜拌食禽類，如：姜汁雞塊、姜汁雞脯等。 15．蒜泥汁：用料為生蒜瓣、鹽、味精、麻油、鮮湯。蒜瓣搗爛成泥，加調料、鮮湯調和，為白色。拌食葷素皆宜，如：蒜泥白肉。蒜泥豆角等。 16．五香汁：用料為五香料、鹽、鮮湯、紹酒。作法為鮮湯中加鹽、五香料、紹酒，將原料放入湯中，煮熟后撈出冷食。最適宜煮禽內臟類，如：鹽水鴨肝等。 17．茶熏味：用料為精鹽、味精、香油、茶葉、白糖、木屑等。作法為先將原料放在鹽水汁中煮熟，然后在鍋內鋪上木屑、糖、茶葉，加蓖，將煮熟的原料放蓖上，蓋上鍋用小火熏，使煙劑凝結原料表面。禽、蛋、魚類皆可熏制，如；熏雞脯、五香魚等。注意鍋中不可著旺火。 18．醬醋汁：用料為醬油、醋、香油。調和后為淺紅色，為咸酸味型。用以拌菜或熗菜，葷素皆宜，如：熗腰片、熗胗肝等。 19．醬汁：用料為面醬、精鹽、白糖、香油。先將面醬炒香，加入糖、鹽、清湯、香油后再將原料入鍋靠透，為赭色咸甜型。用來醬制菜肴，葷素均宜，如：醬汁茄子、醬汁肉等。 20．糖醋汁：以糖、醋為原料，調和成汁后，拌入主料中，用于拌制蔬菜，如：糖醋蘿卜、糖醋番茄等。也可以先將主料炸或煮熟后，再加入糖醋汁炸透，成為滾糖醋汁。多用于葷料，如：糖醋排骨、糖醋魚片。還可將糖、醋調和人鍋，加水燒開，涼后再加入主料浸泡數小時后食用，多用于泡制蔬菜的葉、根、莖、果，如；泡青椒、泡黃瓜、泡蘿卜、泡姜芽等。 21.山楂汁用料為山楂糕、白糖、白醋、桂花醬。將山楂糕打爛成泥后加入調料調和成汁即可。多用于拌制蔬菜果類，如：楂汁馬蹄、楂味鮮菱、珊瑚藕。 22．茄味汁用料為番茄醬、白糖、醋，作法是將番茄醬用油炒透后加糖、醋、水調和。多用于拌溜葷菜，如：茄汁魚條、茄汁大蝦、茄汁里脊、茄汁雞片。 23．紅油汁用料為紅辣椒油、鹽、味精、鮮湯，調和成汁，為紅色咸辣味。用以拌食葷素原料，如：紅油雞條、紅油雞、紅油筍條、紅油里脊等。 24．青椒汁用料為青辣椒、鹽、味精、香油、鮮湯。將青椒切剁成茸，加調料調和成汁，為綠色咸辣味。多用于拌食葷食原料，如：椒味里脊、椒味雞脯、椒味魚條等。 25．胡椒汁用料為白椒、鹽、味精、香油、蒜泥、鮮湯，調和成汁后，多用于熗、拌肉類和水產原料，如：拌魚絲、鮮辣魷魚等。 26．鮮辣汁用料為糖、醋、辣椒、姜、蔥、鹽、味精、香油。將辣椒、姜、蔥切絲炒透，加調料、鮮湯成汁，為咖啡色酸辣味。多用于熗腌蔬菜，如：酸辣白菜、酸辣黃瓜。 27．醋姜汁用料為黃香醋、生姜。將生姜切成末或絲，加醋調和，為咖啡色酸香味。適宜于拌食魚蝦，如：姜末蝦、姜末蟹、姜汁肴肉等。 28．三味汁將蒜泥汁、姜味汁、青椒計三味調和而成，為綠色。用以拌食葷素皆宜，如：熗菜心、拌肚仁、三味雞等，具有獨特風味。 29．麻辣汁用料為醬油、醋、糖、鹽、味精、辣油、麻油、花椒面、芝麻粉、蔥、蒜、姜，將以上原料調和后即可。用以拌食主料，葷素皆宜，如：麻辣雞條、麻辣黃瓜、麻辣肚、麻辣腰片等。 30．五香味用料為了香、芫荽、花椒、桂皮、陳皮、草果、良姜、山楂、生姜、蔥、醬油、鹽、紹酒、鮮湯，將以上調料加湯煮沸，再將主料加入煮浸到爛。用于煮制葷原料，如：五香牛肉、五香扒雞、五香口條等 31.糖油汁用料為白糖、麻油。調后拌食蔬菜，為白色甜香味，如：糖油黃瓜、糖油萵筍等。

2、涼拌菜調料水怎么熬？

.鹽味汁：以(yi)精(jing)(jing)鹽、味精(jing)(jing)、香(xiang)油加適量鮮(xian)湯調和而成，為白色(se)成鮮(xian)味。

適用拌食雞肉、蝦肉、蔬菜、豆類等，如鹽味雞脯、鹽味蝦、鹽味蠶豆、鹽味萵筍等。2．醬油汁：以醬油、味精、香油、鮮湯調和制成，如紅黑色咸鮮味。用于拌食或蘸食肉類主料，如：醬油雞、醬油肉等。3．蝦油汁：用料有蝦籽、鹽、味精、香油、紹酒、鮮湯。作法是先用香油炸香蝦籽后再加調料燒沸，為白色咸鮮味。用以拌食葷素菜皆可，如：蝦油冬筍、蝦油雞片。4．蟹油汁：用料為熟蟹黃、鹽、味精、姜末、紹酒、鮮湯。蟹黃先用植物油炸香后加調料燒沸，為桔紅色咸鮮味。多用以拌食葷料，如：蟹油魚片、蟹油雞脯、蟹油鴨脯等。5．蠔油汁：用料為蠔油、鹽、香油，加鮮湯燒沸，為咖啡色咸鮮味。用以拌食葷料，如：蠔油雞、蠔油肉片等。6．韭味汁：用料為腌韭菜花、味精、香油、精鹽、鮮湯、腌韭菜花用刀剁成茸，然后加調料鮮湯調和，為綠色咸鮮味。拌食葷素菜肴皆宜，如：韭味里脊、韭味雞絲、韭菜口條等。7．麻葉汁：用料為芝麻醬、精鹽、味精、香油、蒜泥。將麻醬用香油調稀，加精鹽、味精調和均勻，為赭色咸香料。拌食葷素原料均可，如：麻醬拌豆角、麻汁黃瓜、麻汁海參等。8．椒麻汁：用料為生花椒、生蔥、鹽、香油、味精、鮮湯，將花椒、生蔥同制成細茸，加調料調和均勻，為綠色或咸香味。拌食葷食，如：椒麻雞片、片、里脊片等。忌用熟花椒。9．蔥油：用料為生油、蔥末、鹽、味精。蔥末入油后炸香，即成蔥油，再同調料拌勻，為白色咸香味。用以拌食禽、蔬、肉類原料，如：蔥油雞、蔥油蘿卜絲等。10．糟油：用料為糟汁、鹽、味精，調勻后為咖啡色咸香味。用以拌食禽、肉、水產類原料，如：糟油風爪、糟油魚片、糟油蝦等。11．酒味汁：用料為好白酒、鹽、味精、香油、鮮湯。將調料調勻后加入白酒，為白色咸香味，也可加醬油成紅色。用以拌食水產品、禽類較宜，如：醉青蝦、醉雞脯，以生蝦最有風味。12．芥末糊：用料為芥末粉、醋、味精、香油、糖。作法用芥末粉加醋、糖、水調和成糊狀，靜置半小時后再加調料調和，為淡黃色咸香味。用以拌食葷素均宜，如：芥末肚絲。芥末雞皮苔菜等。13．咖哩汁：用料為咖哩粉、蔥、姜、蒜、辣椒、鹽、味精、油。咖哩粉加水調成糊狀，用油炸成咖哩漿，加湯調成汁，為黃色咸香味。禽、肉、水產都宜，如：咖哩雞片、咖哩魚條等。14．姜味汁：用料為生姜、鹽、味精、油。生姜擠汁，與調料調和，為白色成香味。最宜拌食禽類，如：姜汁雞塊、姜汁雞脯等。15．蒜泥汁：用料為生蒜瓣、鹽、味精、麻油、鮮湯。蒜瓣搗爛成泥，加調料、鮮湯調和，為白色。拌食葷素皆宜，如：蒜泥白肉。蒜泥豆角等。16．五香汁：用料為五香料、鹽、鮮湯、紹酒。作法為鮮湯中加鹽、五香料、紹酒，將原料放入湯中，煮熟后撈出冷食。最適宜煮禽內臟類，如：鹽水鴨肝等。17．茶熏味：用料為精鹽、味精、香油、茶葉、白糖、木屑等。作法為先將原料放在鹽水汁中煮熟，然后在鍋內鋪上木屑、糖、茶葉，加蓖，將煮熟的原料放蓖上，蓋上鍋用小火熏，使煙劑凝結原料表面。禽、蛋、魚類皆可熏制，如；熏雞脯、五香魚等。注意鍋中不可著旺火。18．醬醋汁：用料為醬油、醋、香油。調和后為淺紅色，為咸酸味型。用以拌菜或熗菜，葷素皆宜，如：熗腰片、熗胗肝等。19．醬汁：用料為面醬、精鹽、白糖、香油。先將面醬炒香，加入糖、鹽、清湯、香油后再將原料入鍋靠透，為赭色咸甜型。用來醬制菜肴，葷素均宜，如：醬汁茄子、醬汁肉等。20．糖醋汁：以糖、醋為原料，調和成汁后，拌入主料中，用于拌制蔬菜，如：糖醋蘿卜、糖醋番茄等。也可以先將主料炸或煮熟后，再加入糖醋汁炸透，成為滾糖醋汁。多用于葷料，如：糖醋排骨、糖醋魚片。還可將糖、醋調和人鍋，加水燒開，涼后再加入主料浸泡數小時后食用，多用于泡制蔬菜的葉、根、莖、果，如；泡青椒、泡黃瓜、泡蘿卜、泡姜芽等。21. 山楂汁 用料為山楂糕、白糖、白醋、桂花醬。將山楂糕打爛成泥后加入調料調和成汁即可。多用于拌制蔬菜果類，如：楂汁馬蹄、楂味鮮菱、珊瑚藕。22．茄味汁 用料為番茄醬、白糖、醋，作法是將番茄醬用油炒透后加糖、醋、水調和。多用于拌溜葷菜，如：茄汁魚條、茄汁大蝦、茄汁里脊、茄汁雞片。23．紅油汁 用料為紅辣椒油、鹽、味精、鮮湯，調和成汁，為紅色咸辣味。用以拌食葷素原料，如：紅油雞條、紅油雞、紅油筍條、紅油里脊等。24．青椒汁 用料為青辣椒、鹽、味精、香油、鮮湯。將青椒切剁成茸，加調料調和成汁，為綠色咸辣味。多用于拌食葷食原料，如：椒味里脊、椒味雞脯、椒味魚條等。25．胡椒汁 用料為白椒、鹽、味精、香油、蒜泥、鮮湯，調和成汁后，多用于熗、拌肉類和水產原料，如：拌魚絲、鮮辣魷魚等。26．鮮辣汁 用料為糖、醋、辣椒、姜、蔥、鹽、味精、香油。將辣椒、姜、蔥切絲炒透，加調料、鮮湯成汁，為咖啡色酸辣味。多用于熗腌蔬菜，如：酸辣白菜、酸辣黃瓜。27．醋姜汁 用料為黃香醋、生姜。將生姜切成末或絲，加醋調和，為咖啡色酸香味。適宜于拌食魚蝦，如：姜末蝦、姜末蟹、姜汁肴肉等。28．三味汁 將蒜泥汁、姜味汁、青椒計三味調和而成，為綠色。用以拌食葷素皆宜，如：熗菜心、拌肚仁、三味雞等，具有獨特風味。29．麻辣汁 用料為醬油、醋、糖、鹽、味精、辣油、麻油、花椒面、芝麻粉、蔥、蒜、姜，將以上原料調和后即可。用以拌食主料，葷素皆宜，如：麻辣雞條、麻辣黃瓜、麻辣肚、麻辣腰片等。30．五香味 用料為了香、芫荽、花椒、桂皮、陳皮、草果、良姜、山楂、生姜、蔥、醬油、鹽、紹酒、鮮湯，將以上調料加湯煮沸，再將主料加入煮浸到爛。用于煮制葷原料，如：五香牛肉、五香扒雞、五香口條等 31.糖油汁 用料為白糖、麻油。調后拌食蔬菜，為白色甜香味，如：糖油黃瓜、糖油萵筍等。

3、在我們生活中哪些東西可以解酒？

對于(yu)大部分人來說，餐桌(zhuo)上的(de)酒(jiu)文化不(bu)僅僅是(shi)促進人們(men)交情的(de)渠道，而且是(shi)很多人緩解生活壓力(li)的(de)良好，只要(yao)喝(he)酒(jiu)就有醉(zui)酒(jiu)，醉(zui)酒(jiu)就需要(yao)解酒(jiu)，所以到(dao)了(le)這個時候說解酒(jiu)的(de)東西就是(shi)比較符合情景的(de)。

那么，今(jin)天(tian)我們就來聊聊這(zhe)個話題：日常(chang)生活(huo)中哪些東西能解(jie)酒？接著(zhu)讀下去，讓小康在這(zhe)篇文章里(li)面告(gao)訴你答案吧(ba)！

日常生活中哪些東西能解酒？

1、蜂蜜解酒

蜂蜜在(zai)(zai)我們日(ri)常生活中也(ye)非常常用(yong)(yong)，經常食(shi)用(yong)(yong)蜂蜜，除了可以(yi)美容，通(tong)便外，在(zai)(zai)我們飲酒(jiu)過量的(de)(de)(de)時候，如果(guo)適當地服用(yong)(yong)一些(xie)蜂蜜，對解酒(jiu)也(ye)有(you)一定(ding)的(de)(de)(de)作用(yong)(yong)。因為蜂蜜中也(ye)含有(you)果(guo)糖的(de)(de)(de)成分，在(zai)(zai)食(shi)用(yong)(yong)后，可以(yi)分解酒(jiu)精，降低(di)酒(jiu)精對我們人(ren)體所造成的(de)(de)(de)傷害。

2、西瓜解酒

在炎熱的夏天，如果我們由于應酬或(huo)是其他(ta)的原因，在飲酒過量(liang)后，吃上(shang)幾片西瓜或(huo)是喝一(yi)杯西瓜汁，可以使我們體(ti)內(nei)吸收(shou)的酒精更快地排泄。減少酒精對我們人體(ti)的傷(shang)害(hai)。對解酒也有(you)一(yi)定(ding)的好(hao)處。

3、吃水(shui)果或者喝水(shui)果汁(zhi)

快速解酒可以吃水(shui)(shui)果(guo)或(huo)者喝水(shui)(shui)果(guo)汁解酒，比較常(chang)見的(de)解酒水(shui)(shui)果(guo)有(you)(you)葡萄、橙(cheng)子、蘋(pin)果(guo)、梨、甘蔗等(deng)等(deng)。而且(qie)有(you)(you)些(xie)水(shui)(shui)果(guo)除了醒酒之(zhi)外還有(you)(you)催吐、緩解頭疼(teng)等(deng)功能，是(shi)比較健(jian)康(kang)經濟的(de)解酒方法。

4、鮮雞蛋配牛奶

用新鮮的雞蛋配(pei)合牛奶(nai)也(ye)能(neng)夠起到解(jie)酒(jiu)作用。因為牛奶(nai)本身就能(neng)夠起到保護胃的作用，將雞蛋中的蛋清和牛奶(nai)一起煎熟服下可以(yi)起到醒酒(jiu)解(jie)熱的作用、效果還(huan)不錯。

5、五味子

中(zhong)藥(yao)五(wu)味子能促進膽汁(zhi)分泌，加快酒精分解，酒后飲用1杯熱水(shui)泡的五(wu)味子，能快速解酒。

也可服用含五味子的養肝(gan)片，喝(he)酒(jiu)(jiu)前服用可提升一定酒(jiu)(jiu)量，并促進酒(jiu)(jiu)精分(fen)解，緩解頭(tou)疼、惡心等(deng)醉酒(jiu)(jiu)癥狀，達(da)到(dao)解酒(jiu)(jiu)護肝(gan)的效果。

6、西紅柿汁

西(xi)紅柿(shi)汁也是富含(han)特殊果(guo)糖，能促進酒(jiu)精分解吸收的有(you)效飲品(pin)。一次飲用(yong)300ml以上，能使酒(jiu)后(hou)頭暈感逐漸(jian)消失(shi)。實驗(yan)證實，喝(he)西(xi)紅柿(shi)汁比生吃西(xi)紅柿(shi)的解酒(jiu)效果(guo)更好。飲用(yong)前若加入少量食鹽，還有(you)助于穩(wen)定(ding)情緒(xu)。

7、香蕉

飲(yin)酒(jiu)后(hou)感到心悸(ji)、胸(xiong)悶時，立(li)即吃1～3根(gen)香(xiang)蕉，能增(zeng)加(jia)血糖(tang)濃度，使酒(jiu)精在血液中的濃度降低，達(da)到解酒(jiu)目的，同時減輕(qing)心悸(ji)癥狀(zhuang)、消除胸(xiong)口郁悶。

既然喝酒(jiu)(jiu)(jiu)就(jiu)要會解(jie)酒(jiu)(jiu)(jiu)，否則不僅(jin)醉醺醺的有失(shi)禮儀，接踵而至的頭(tou)痛、頭(tou)暈、反胃、發熱等等，也(ye)不會讓你好受(shou)。希望以上6個(ge)解(jie)酒(jiu)(jiu)(jiu)妙(miao)招能幫你解(jie)決各(ge)種酒(jiu)(jiu)(jiu)后(hou)不適。

想了解更多(duo)健康資訊(xun)，請點(dian)擊(ji)文章上方(fang)的(de)「關注(zhu)」按鈕關注(zhu)我們！

康愛(ai)多(duo)每天為您推送各種(zhong)專業健康的(de)(de)知識，讓你了(le)解更多(duo)的(de)(de)健康資訊(xun)，走出用藥誤區(qu)！

如果喜歡(huan)，歡(huan)迎點贊、評(ping)論或轉發！

4、老陳醋有什么養生作用？

醋(cu)是各大菜(cai)系中傳統(tong)的調(diao)味品。愛吃醋(cu)的朋友在做菜(cai)或者煲湯時多(duo)少都會加一些醋(cu)，而有些不愛吃醋(cu)的朋友，則很少加。

其實，做菜、煲湯(tang)，加(jia)(jia)醋(cu)(cu)還是(shi)不加(jia)(jia)醋(cu)(cu)是(shi)很有講(jiang)究(jiu)的(de)。有些(xie)(xie)食物，制作(zuo)(zuo)的(de)時(shi)候，加(jia)(jia)一些(xie)(xie)醋(cu)(cu)，營養價值(zhi)更高(gao)，而有些(xie)(xie)食物加(jia)(jia)醋(cu)(cu)，反(fan)而營養流失更加(jia)(jia)嚴重。今天小編就來和大家聊聊，我們(men)在制作(zuo)(zuo)佳肴時(shi)，醋(cu)(cu)的(de)正(zheng)確使用方法(fa)，一起來看看吧(ba)。

醋的養生功效

醋(cu)不僅有調味(wei)的(de)作(zuo)用，還有很好的(de)養生功效

01 | 開胃健脾

醋(cu)可以開胃，促進唾液(ye)和胃液(ye)的分泌(mi)，幫助消化吸收，促進食欲(yu)。

02 | 抑菌殺菌

醋的主要成(cheng)分是(shi)醋酸(suan)，具有很好的抑菌和殺(sha)菌作用。病菌在(zai)酸(suan)性環境里不易生存，如甲(jia)型鏈球菌、流感病毒(du)等常見的致病菌都能在(zai)酸(suan)性環境下被(bei)抑制或殺(sha)滅。

03 | 降壓降脂

有研究數據發(fa)現，每(mei)天堅持飲用(yong)一大勺醋(cu)，可(ke)以刺激(ji)人(ren)體的(de)血(xue)(xue)管細胞(bao)分泌一氧化氮，它能起(qi)到擴展血(xue)(xue)管、保證血(xue)(xue)液暢通(tong)的(de)作用(yong)，從(cong)而也能降(jiang)血(xue)(xue)壓(ya)。

04 | 控制血糖

經(jing)常吃醋(cu)可以減緩血(xue)糖的(de)上升(sheng)速(su)度，特(te)別是對糖尿病(bing)患者(zhe)降(jiang)低餐后血(xue)糖有較好效果。

05 | 促進鈣吸收

在熬(ao)骨頭湯(tang)或燉魚時不(bu)妨(fang)加入一些食醋，它(ta)可(ke)以幫助骨頭中的鈣質溶出，增加鈣質的攝(she)入。

06 | 有助減鹽

在烹飪時可以(yi)適(shi)當加入食醋，可以(yi)有(you)效減少鹽的(de)攝取量。

做菜放醋有講究

炒(chao)菜(cai)如何(he)放醋(cu)(cu)是(shi)(shi)很有(you)(you)講究的，有(you)(you)些食物加(jia)醋(cu)(cu)不(bu)(bu)僅(jin)味道會變得更加(jia)鮮美，而(er)且營養也更加(jia)均衡，可(ke)謂一舉兩得。有(you)(you)些食物卻是(shi)(shi)切忌不(bu)(bu)能加(jia)醋(cu)(cu)的，加(jia)了醋(cu)(cu)營養流失嚴重，得不(bu)(bu)償失。

堅持“兩頭原則”

做菜時，醋的 放法在兩頭，即原料(liao)入鍋后馬(ma)上加(jia)醋，以及菜肴臨出鍋前加(jia)醋。不僅味道(dao)好而(er)且營養價值保全得(de)好，可(ke)以軟化(hua)蔬菜纖維(wei)，幫(bang)助腸胃消化(hua)吸收。

胡蘿卜、綠葉菜不宜加醋(cu)

并不是所有(you)素(su)菜(cai)都(dou)適(shi)合加(jia)(jia)醋。例如，炒(chao)胡(hu)蘿卜(bu)的(de)時(shi)候就不適(shi)宜加(jia)(jia)醋，因為胡(hu)蘿卜(bu)素(su)在酸(suan)性環境中會被 破壞(huai)掉。炒(chao)綠(lv)色葉菜(cai)的(de)時(shi)候也不要加(jia)(jia)醋，否(fou)則不僅會使綠(lv)葉菜(cai)失去原有(you)的(de)綠(lv)色，還(huan)會降(jiang)低營(ying)養(yang)價值。

葷菜稍微放點醋

燒葷(hun)菜時(shi)放(fang)點醋，能去膻(shan)、除腥、解油膩(ni)、提味增(zeng)鮮、增(zeng)香添(tian)色，同時(shi)還(huan)有去澀、助消化的(de)效用。

骨頭湯不加醋

燉骨頭湯時不要加醋，因(yin)為骨頭中溶出的礦物質在酸性環(huan)境中會轉(zhuan)變(bian)成無機(ji)離子，影響吸(xi)收。

-糖醋排骨-

By 斯佳麗

用料

主料：排骨2條

輔料：冰(bing)糖(tang)1小塊、醬油(you)1勺(shao)(shao)、白(bai)糖(tang)2勺(shao)(shao)、醋1勺(shao)(shao)、姜片(pian)3片(pian)、八角1個、桂皮(pi)1塊、香葉1片(pian)、油(you)鹽(yan)適量

做法

1.準備好原材料；

2.鍋中放入(ru)少許油，將排(pai)骨(gu)放入(ru)里(li)面煸炒；

3.將(jiang)排骨的水分煸炒干， 表(biao)面微微發焦后加入冰糖(tang)和大料進(jin)去翻炒；

4.翻炒幾下(xia)后加入適量的料(liao)酒和醬油煎翻炒；

5.翻炒至排骨上色(se)后加入適量的水加蓋燉煮十(shi)五分鐘；

6.將煮好的(de)排骨倒入鍋中，大火收汁，先加入的(de)鹽；

7.再(zai)加入(ru)適量的糖(tang)；

8.再倒入適量的醋，收汁即可盛入碗中(zhong)。

9.端上桌了。

5、紫砂壺泡多種茶串味的問題？

紫砂壺泡過多種茶(cha)葉(xie)串味的問題，解決(jue)的辦理是  清(qing)洗(xi)紫砂壸。用小蘇打水加(jia)醋泡I一2小時后清(qing)洗(xi)。

6、在水中加醋有什么好處？

頭(tou)(tou)皮(pi)屑是(shi)發(fa)(fa)生(sheng)在(zai)我(wo)們頭(tou)(tou)發(fa)(fa)上(shang)最讓人煩惱的(de)東西，有些人頭(tou)(tou)皮(pi)屑比較多，各種(zhong)(zhong)去屑洗(xi)發(fa)(fa)液(ye)都不(bu)(bu)管用(yong)(yong)，那有什(shen)么方法(fa)能讓我(wo)們的(de)頭(tou)(tou)屑去掉呢(ni)？答案是(shi)有的(de)，比如(ru)：茶葉可以拿來(lai)洗(xi)頭(tou)(tou)發(fa)(fa)，可以讓頭(tou)(tou)發(fa)(fa)柔軟光滑(hua)，讓頭(tou)(tou)皮(pi)更健康，能抑制(zhi)頭(tou)(tou)皮(pi)屑再生(sheng)。而還有一種(zhong)(zhong)在(zai)我(wo)們生(sheng)活經常用(yong)(yong)到的(de)醋，它(ta)也是(shi)非常好(hao)的(de)東西，醋不(bu)(bu)緊(jin)緊(jin)是(shi)調味(wei)料而已(yi)，它(ta)的(de)用(yong)(yong)處(chu)也有很多。醋用(yong)(yong)在(zai)洗(xi)頭(tou)(tou)發(fa)(fa)上(shang)也是(shi)一個不(bu)(bu)錯的(de)方法(fa)。

為什么醋(cu)(cu)會對我們的頭發(fa)有(you)去屑的作用呢？我們來看一(yi)下醋(cu)(cu)的一(yi)些成(cheng)分，每100克(ke)醋(cu)(cu)中含蛋白質1.3克(ke)，脂(zhi)肪0.7克(ke)，碳水化(hua)合(he)物2.5克(ke)，鈣65毫(hao)克(ke)，磷l35毫(hao)克(ke)，鐵1.1毫(hao)克(ke)，維(wei)生(sheng)素B1 0.03毫(hao)克(ke)，維(wei)生(sheng)素B2 0.05毫(hao)克(ke)，煙酸(suan)0.9毫(hao)克(ke)。

了解醋(cu)的(de)成分，我們還要(yao)了解醋(cu)的(de)種(zhong)(zhong)類(lei)：在(zai)我國已有(you)兩(liang)千多年的(de)食用歷(li)史。它(ta)味酸而(er)醇厚，液香(xiang)而(er)柔和，是烹調中一種(zhong)(zhong)必不可少的(de)調料。醋(cu)的(de)種(zhong)(zhong)類(lei)很多，其中以米醋(cu)和陳醋(cu)為 。

我們了(le)解(jie)了(le)醋(cu)的(de)成分分析，那(nei)就來看用(yong)(yong)醋(cu)洗(xi)頭(tou)(tou)發有(you)什好處(chu)了(le)?其實用(yong)(yong)醋(cu)來洗(xi)頭(tou)(tou)是(shi)可(ke)以改善頭(tou)(tou)部皮膚。根據中醫理論，醋(cu)性溫，有(you) 化瘀、消腫(zhong) 的(de)功效。現代醫學研究認為，醋(cu)對皮膚有(you)柔和的(de)刺激作(zuo)用(yong)(yong)，可(ke)擴張(zhang)毛細血管，改善血液(ye)循(xun)環 。用(yong)(yong)醋(cu)洗(xi)發，同樣也(ye)可(ke)以殺(sha)滅脂溢性皮炎(yan)患者頭(tou)(tou)皮的(de)圓形糠枇(pi)孢子菌，因(yin)而能夠止癢、去頭(tou)(tou)屑。應該提醒大家(jia)注(zhu)意的(de)是(shi)，中醫入藥使用(yong)(yong)的(de)醋(cu)指的(de)是(shi)用(yong)(yong)米、高粱等釀(niang)造出(chu)來的(de)“米醋(cu)”。

在我們洗頭發(fa)(fa)的(de)(de)時候加點白醋，就(jiu)是(shi)中(zhong)和(he)(he)皮膚和(he)(he)頭發(fa)(fa)上的(de)(de)酸堿(jian)(jian)度，使(shi)用幾次脫發(fa)(fa)就(jiu)會很明顯的(de)(de)減少了，洗出(chu)來的(de)(de)頭發(fa)(fa)還柔(rou)軟的(de)(de)要命，摸上去(qu)的(de)(de)手感特好 食醋在美容及護膚方面有獨(du)到之處(chu)，是(shi)古(gu)今中(zhong)外傳統的(de)(de)保(bao)健品和(he)(he)美容劑。用醋洗頭發(fa)(fa)的(de)(de)話,可以(yi)中(zhong)和(he)(he)堿(jian)(jian)性，對頭皮是(shi)一種保(bao)護!

但是我在此有(you)些建(jian)議，想保護頭發 還是使用護發素(su)，因為洗發水(shui)里面的(de)表面活(huo)性劑(ji)(ji)是帶(dai)電(dian)荷的(de)，多為陰離子表面活(huo)性劑(ji)(ji)，而護發素(su)里面不僅(jin)有(you)能中(zhong)和堿性的(de)成(cheng)分(fen)，還有(you)能中(zhong)和洗發水(shui)里面電(dian)荷的(de)成(cheng)分(fen)(陽離子表面活(huo)性劑(ji)(ji))。

最后我想說，醋(cu)的(de)功(gong)效還是十分豐富的(de)，在(zai)生活中我們(men)在(zai)其他領(ling)域也是要用(yong)到(dao)醋(cu)，比(bi)如，醋(cu)可以消毒，可以做(zuo)調味料，如果用(yong)醋(cu)加(jia)入到(dao)骨(gu)頭里一(yi)起煲湯還能(neng)將骨(gu)頭里的(de)鈣、磷、鐵等(deng)溶解在(zai)湯里，從而(er)被人體吸(xi)收。對(dui)于這些屬于前人的(de)寶貴經(jing)驗(yan)，我們(men)一(yi)定要善(shan)于利(li)用(yong)、善(shan)于為我所用(yong)，要讓身邊的(de)朋友(you)都知(zhi)道用(yong)醋(cu)洗頭發(fa)有(you)什么好處(chu)!把好的(de)經(jing)驗(yan)傳播(bo)給更多人，希(xi)望每個(ge)人都能(neng)擁(yong)一(yi)頭健康的(de)秀發(fa)。

7、撈汁涼菜怎么做啊？

根據各種(zhong)原料的不同，就會有(you)相(xiang)應的汁來配， 下面是主要的”撈汁“種(zhong)類(lei)：

1．鹽味(wei)(wei)汁：以精鹽、味(wei)(wei)精、香油加適量鮮(xian)湯調和而(er)成(cheng)，為白色成(cheng)鮮(xian)味(wei)(wei)。適用拌(ban)食雞肉、蝦肉、蔬菜、豆(dou)類(lei)等，如鹽味(wei)(wei)雞脯、鹽味(wei)(wei)蝦、鹽味(wei)(wei)蠶豆(dou)、鹽味(wei)(wei)萵筍(sun)等。

2．醬油(you)汁：以醬油(you)、味精、香油(you)、鮮(xian)湯調和制成(cheng)，如紅黑色咸鮮(xian)味。

用于拌食或蘸食肉(rou)類(lei)主料(liao)，如：醬油(you)雞、醬油(you)肉(rou)等(deng)。

3．蝦(xia)(xia)油(you)汁：用料有(you)蝦(xia)(xia)籽、鹽、味(wei)精、香(xiang)(xiang)油(you)、紹(shao)酒、鮮湯。作法是先用香(xiang)(xiang)油(you)炸香(xiang)(xiang)蝦(xia)(xia)籽后再加調(diao)料燒(shao)沸，為白(bai)色(se)咸鮮味(wei)。用以拌食葷素菜皆可，如：蝦(xia)(xia)油(you)冬(dong)筍、蝦(xia)(xia)油(you)雞片。

4．蟹油汁(zhi)：用料為熟(shu)蟹黃、鹽、味精、姜(jiang)末、紹酒、鮮湯。

蟹(xie)黃先用(yong)植物油(you)炸香后加調料(liao)燒(shao)沸，為桔紅色咸鮮味(wei)。多(duo)用(yong)以拌食葷料(liao)，如(ru)：蟹(xie)油(you)魚片、蟹(xie)油(you)雞脯、蟹(xie)油(you)鴨脯等。

5．蠔(hao)油(you)(you)汁：用料(liao)為蠔(hao)油(you)(you)、鹽、香油(you)(you)，加(jia)鮮湯(tang)燒沸(fei)，為咖啡色咸鮮味。用以拌(ban)食葷料(liao)，如：蠔(hao)油(you)(you)雞、蠔(hao)油(you)(you)肉片等。

6．韭(jiu)味汁：用料為腌韭(jiu)菜(cai)花、味精、香油、精鹽、鮮湯、腌韭(jiu)菜(cai)花用刀剁成茸，然后加(jia)調料鮮湯調和，為綠色咸鮮味。

拌食葷(hun)素菜(cai)肴皆宜，如：韭味(wei)里脊、韭味(wei)雞絲、韭菜(cai)口條等。

7．麻(ma)葉汁(zhi)(zhi)：用料(liao)為芝(zhi)麻(ma)醬、精(jing)鹽(yan)、味(wei)精(jing)、香(xiang)油、蒜泥(ni)。將麻(ma)醬用香(xiang)油調稀，加(jia)精(jing)鹽(yan)、味(wei)精(jing)調和均勻，為赭(zhe)色咸香(xiang)料(liao)。拌食葷素原料(liao)均可，如：麻(ma)醬拌豆角、麻(ma)汁(zhi)(zhi)黃瓜、麻(ma)汁(zhi)(zhi)海參等。

8．椒(jiao)麻汁：用料為生花椒(jiao)、生蔥(cong)、鹽、香油、味精、鮮湯，將花椒(jiao)、生蔥(cong)同制成細茸，加調料調和(he)均勻(yun)，為綠色(se)或咸香味。

拌食(shi)葷食(shi)，如：椒麻雞片(pian)(pian)、片(pian)(pian)、里脊片(pian)(pian)等。忌用熟花椒。

9．蔥油(you)：用料(liao)為生油(you)、蔥末(mo)、鹽、味精。蔥末(mo)入油(you)后炸香，即成蔥油(you)，再同調(diao)料(liao)拌勻，為白色咸香味。用以拌食禽(qin)、蔬、肉類原料(liao)，如：蔥油(you)雞、蔥油(you)蘿(luo)卜絲等。

10．糟(zao)油(you)：用料(liao)為(wei)糟(zao)汁、鹽、味精，調勻后為(wei)咖啡色咸香味。

用(yong)以拌食(shi)禽、肉、水(shui)產類原(yuan)料(liao)，如：糟(zao)油風爪、糟(zao)油魚片、糟(zao)油蝦等。

11．酒(jiu)(jiu)味(wei)(wei)汁：用(yong)料(liao)為好白(bai)酒(jiu)(jiu)、鹽、味(wei)(wei)精、香油、鮮湯。將調料(liao)調勻后加入白(bai)酒(jiu)(jiu)，為白(bai)色(se)咸香味(wei)(wei)，也(ye)可加醬(jiang)油成紅色(se)。用(yong)以(yi)拌食水產品、禽類(lei)較宜，如：醉青蝦、醉雞脯，以(yi)生蝦最(zui)有風味(wei)(wei)。

12．芥(jie)末(mo)(mo)(mo)糊(hu)：用(yong)料為芥(jie)末(mo)(mo)(mo)粉、醋、味精、香(xiang)油、糖。作法用(yong)芥(jie)末(mo)(mo)(mo)粉加(jia)醋、糖、水(shui)調(diao)(diao)(diao)和成糊(hu)狀，靜(jing)置(zhi)半(ban)小時后再加(jia)調(diao)(diao)(diao)料調(diao)(diao)(diao)和，為淡黃色咸香(xiang)味。用(yong)以拌食(shi)葷素均(jun)宜，如(ru)：芥(jie)末(mo)(mo)(mo)肚絲(si)。芥(jie)末(mo)(mo)(mo)雞皮苔菜(cai)等。

13．咖哩汁：用料(liao)為咖哩粉、蔥、姜、蒜、辣椒、鹽(yan)、味(wei)精、油。

咖哩粉加水(shui)調成糊狀，用油炸成咖哩漿(jiang)，加湯(tang)調成汁，為黃色咸(xian)香(xiang)味。禽、肉(rou)、水(shui)產都宜(yi)，如：咖哩雞片、咖哩魚條等(deng)。

14．姜(jiang)(jiang)味汁：用料為生(sheng)(sheng)姜(jiang)(jiang)、鹽、味精、油(you)。生(sheng)(sheng)姜(jiang)(jiang)擠汁，與調料調和，為白色(se)成香味。最宜(yi)拌(ban)食禽類(lei)，如：姜(jiang)(jiang)汁雞塊(kuai)、姜(jiang)(jiang)汁雞脯(fu)等。

15．蒜(suan)泥汁(zhi)：用料為生蒜(suan)瓣、鹽、味精、麻油(you)、鮮湯。蒜(suan)瓣搗(dao)爛(lan)成泥，加(jia)調料、鮮湯調和，為白色。拌食葷素皆宜(yi)，如：蒜(suan)泥白肉。蒜(suan)泥豆角等(deng)。

16．五(wu)(wu)香汁(zhi)：用料(liao)為(wei)五(wu)(wu)香料(liao)、鹽、鮮湯(tang)(tang)、紹(shao)酒。作法為(wei)鮮湯(tang)(tang)中(zhong)(zhong)加鹽、五(wu)(wu)香料(liao)、紹(shao)酒，將原料(liao)放入湯(tang)(tang)中(zhong)(zhong)，煮(zhu)熟后撈出冷食。

最適宜煮禽內(nei)臟類(lei)，如：鹽(yan)水鴨肝等。

17．茶熏味：用(yong)料(liao)為精鹽、味精、香油(you)、茶葉、白(bai)糖、木屑等。作法為先將原(yuan)(yuan)料(liao)放在鹽水(shui)汁中煮熟，然后在鍋內鋪上(shang)木屑、糖、茶葉，加蓖，將煮熟的原(yuan)(yuan)料(liao)放蓖上(shang)，蓋上(shang)鍋用(yong)小火熏，使煙劑(ji)凝結(jie)原(yuan)(yuan)料(liao)表面。禽(qin)、蛋、魚類皆可熏制，如(ru)；熏雞脯、五香魚等。

注意鍋(guo)中不可著旺火。

18．醬(jiang)(jiang)醋(cu)汁：用料為(wei)(wei)醬(jiang)(jiang)油、醋(cu)、香油。調和后為(wei)(wei)淺(qian)紅色(se)，為(wei)(wei)咸酸味型。用以拌菜或熗(qiang)菜，葷素皆宜，如：熗(qiang)腰(yao)片(pian)、熗(qiang)胗(zhen)肝等。

19．醬汁：用料(liao)為(wei)面醬、精(jing)鹽(yan)、白糖、香油(you)。先將面醬炒香，加入糖、鹽(yan)、清湯、香油(you)后再將原料(liao)入鍋(guo)靠透(tou)，為(wei)赭色(se)咸甜型。

用來醬(jiang)制(zhi)菜(cai)肴，葷素(su)均宜(yi)，如(ru)：醬(jiang)汁茄(qie)子、醬(jiang)汁肉(rou)等(deng)。

20．糖(tang)(tang)醋汁：以糖(tang)(tang)、醋為(wei)原料(liao)(liao)，調和成(cheng)汁后(hou)，拌入(ru)主料(liao)(liao)中(zhong)，用于拌制蔬(shu)菜(cai)，如：糖(tang)(tang)醋蘿(luo)卜(bu)、糖(tang)(tang)醋番茄等。也可以先(xian)將主料(liao)(liao)炸或煮熟后(hou)，再加入(ru)糖(tang)(tang)醋汁炸透，成(cheng)為(wei)滾糖(tang)(tang)醋汁。

多(duo)用(yong)于葷(hun)料，如(ru)：糖(tang)(tang)醋(cu)(cu)排骨、糖(tang)(tang)醋(cu)(cu)魚片(pian)。還(huan)可(ke)將糖(tang)(tang)、醋(cu)(cu)調和人鍋，加(jia)水燒開，涼后再加(jia)入主料浸泡數(shu)小(xiao)時后食用(yong)，多(duo)用(yong)于泡制(zhi)蔬菜的葉、根、莖、果，如(ru)；泡青(qing)椒(jiao)、泡黃瓜、泡蘿(luo)卜、泡姜芽等。

21。 山楂汁(zhi) 用料為山楂糕、白(bai)糖、白(bai)醋、桂花醬。

將山楂糕(gao)打(da)爛成泥(ni)后加入調料調和成汁即(ji)可。多用于拌(ban)制蔬(shu)菜果類，如：楂汁馬蹄、楂味鮮菱、珊(shan)瑚藕。

22．茄(qie)(qie)(qie)味汁(zhi) 用料為(wei)番(fan)茄(qie)(qie)(qie)醬(jiang)、白糖(tang)(tang)、醋(cu)，作(zuo)法是將番(fan)茄(qie)(qie)(qie)醬(jiang)用油炒透后加糖(tang)(tang)、醋(cu)、水(shui)調和。多用于拌溜葷菜，如：茄(qie)(qie)(qie)汁(zhi)魚條、茄(qie)(qie)(qie)汁(zhi)大蝦、茄(qie)(qie)(qie)汁(zhi)里脊(ji)、茄(qie)(qie)(qie)汁(zhi)雞(ji)片。

23．紅(hong)油汁(zhi) 用(yong)料為(wei)(wei)紅(hong)辣椒油、鹽、味(wei)精、鮮湯，調和(he)成汁(zhi)，為(wei)(wei)紅(hong)色(se)咸辣味(wei)。用(yong)以(yi)拌食葷(hun)素原料，如：紅(hong)油雞(ji)條、紅(hong)油雞(ji)、紅(hong)油筍(sun)條、紅(hong)油里脊等。

24．青(qing)椒汁 用(yong)料為青(qing)辣椒、鹽、味精、香油、鮮(xian)湯。將青(qing)椒切剁成(cheng)茸，加調料調和成(cheng)汁，為綠色(se)咸辣味。

多用(yong)于拌(ban)食葷食原(yuan)料，如：椒味里脊、椒味雞脯、椒味魚條等。

25．胡(hu)椒(jiao)汁 用(yong)料(liao)為白椒(jiao)、鹽、味(wei)精(jing)、香油、蒜(suan)泥、鮮(xian)湯，調和成(cheng)汁后，多用(yong)于熗、拌肉(rou)類和水產原料(liao)，如(ru)：拌魚絲、鮮(xian)辣魷魚等。

26．鮮辣(la)汁 用(yong)料為糖、醋、辣(la)椒、姜、蔥、鹽、味精、香油。

將辣(la)椒、姜、蔥切(qie)絲炒透，加調料(liao)、鮮湯(tang)成汁，為咖啡色酸辣(la)味。多用于(yu)熗腌蔬菜，如(ru)：酸辣(la)白菜、酸辣(la)黃(huang)瓜。

27．醋(cu)姜(jiang)(jiang)(jiang)(jiang)汁 用料(liao)為黃香醋(cu)、生姜(jiang)(jiang)(jiang)(jiang)。將生姜(jiang)(jiang)(jiang)(jiang)切(qie)成末(mo)或絲，加醋(cu)調和(he)，為咖啡色酸香味。適宜于拌食魚(yu)蝦(xia)(xia)，如(ru)：姜(jiang)(jiang)(jiang)(jiang)末(mo)蝦(xia)(xia)、姜(jiang)(jiang)(jiang)(jiang)末(mo)蟹、姜(jiang)(jiang)(jiang)(jiang)汁肴肉(rou)等。

28．三味(wei)(wei)汁(zhi) 將蒜泥汁(zhi)、姜味(wei)(wei)汁(zhi)、青椒(jiao)計三味(wei)(wei)調和而(er)成，為綠(lv)色。用(yong)以拌食葷素(su)皆(jie)宜(yi)，如：熗菜(cai)心、拌肚仁、三味(wei)(wei)雞等，具(ju)有獨特風味(wei)(wei)。

29．麻(ma)辣(la)汁 用料(liao)為(wei)醬油(you)、醋、糖(tang)、鹽、味精、辣(la)油(you)、麻(ma)油(you)、花椒面(mian)、芝麻(ma)粉、蔥、蒜、姜，將(jiang)以上原料(liao)調和后即可。

用以拌食主(zhu)料(liao)，葷素皆(jie)宜，如：麻(ma)(ma)辣(la)(la)雞(ji)條、麻(ma)(ma)辣(la)(la)黃瓜、麻(ma)(ma)辣(la)(la)肚、麻(ma)(ma)辣(la)(la)腰片等。

30．五(wu)香(xiang)味(wei) 用料(liao)為(wei)了香(xiang)、芫荽、花椒(jiao)、桂皮、陳皮、草果、良姜(jiang)、山楂、生姜(jiang)、蔥(cong)、醬油、鹽(yan)、紹(shao)酒、鮮湯(tang)(tang)，將以上調(diao)料(liao)加湯(tang)(tang)煮沸，再將主料(liao)加入煮浸到爛。用于煮制葷原料(liao)，如：五(wu)香(xiang)牛肉、五(wu)香(xiang)扒雞、五(wu)香(xiang)口(kou)條(tiao)等

31。

糖(tang)油(you)汁 用(yong)料為白糖(tang)、麻(ma)油(you)。調后(hou)拌食蔬(shu)菜(cai)，為白色甜(tian)香味，如：糖(tang)油(you)黃瓜、糖(tang)油(you)萵筍等。

8、西北人的酸菜漿水怎樣做？

作為一名地地道道的西北山村小姑娘，可以說是從小吃酸菜漿水長大的，在老家幾乎是每個季節都能吃到自家腌制的酸菜，其獨特的味道讓人食用過后回味無窮，百吃不厭。下面給大家分享一下酸菜漿水的做法。

一(yi)、準備(bei)好蔬菜均勻切開。

其中(zhong)以包(bao)包(bao)菜(cai)、白(bai)菜(cai)為(wei) ，當然農村的野菜(cai)是非常多(duo)的，在野菜(cai)中(zhong)有以“苜(mu)蓿”為(wei) 腌制酸菜(cai)的 菜(cai)品。

二、把(ba)切好的蔬菜下鍋煮熟。

腌制酸菜(cai)(cai)是(shi)要(yao)把蔬(shu)菜(cai)(cai)煮熟的(de)(de)，把煮熟的(de)(de)菜(cai)(cai)撈出來把水(shui)困干(gan)，因(yin)為煮了菜(cai)(cai)的(de)(de)這個水(shui)是(shi)不干(gan)凈的(de)(de)，在另外(wai)煮一鍋水(shui)，冷卻成涼白開水(shui)，腌制酸菜(cai)(cai)的(de)(de)水(shui)不宜過熱，在就可以進(jin)行(xing)下一步(bu)了。

三(san)、準備好一個(ge)洗干凈瓷(ci)壇作為(wei)容器。

容器以(yi)瓷器為 ，把煮好(hao)的(de)菜(cai)和涼好(hao)的(de)白(bai)開(kai)水一(yi)起裝入(ru)壇中，在(zai)就(jiu)(jiu)可(ke)以(yi)進行最(zui)后一(yi)步了(le)，就(jiu)(jiu)是加(jia)入(ru)促(cu)(cu)使(shi)酸(suan)菜(cai)發酵(jiao)的(de)佐料了(le)，如(ru)果有酸(suan)菜(cai)那是 了(le)，在(zai)農村幾乎(hu)每(mei)家每(mei)戶都(dou)腌制酸(suan)菜(cai)，所(suo)以(yi)自己家做的(de)話都(dou)會在(zai)鄰居家要(yao)一(yi)碗來作為發酵(jiao)佐料，如(ru)果是 次就(jiu)(jiu)只能用醋了(le)，都(dou)是為了(le)促(cu)(cu)進酸(suan)菜(cai)的(de)發酵(jiao)。

這(zhe)樣一(yi)壇酸菜就(jiu)(jiu)做好了(le)，再把壇子置于常溫下等上一(yi)個星期就(jiu)(jiu)可以開壇食(shi)用了(le)，菜撈出來吃(chi)就(jiu)(jiu)是(shi)酸菜，水盛出來喝就(jiu)(jiu)是(shi)漿(jiang)水，因為我(wo)們這(zhe)邊(bian)是(shi)面食(shi)為主，會把酸菜漿(jiang)水和(he)面條混一(yi)起吃(chi)，名(ming)字就(jiu)(jiu)叫漿(jiang)水面。

9、生活當中醋的作用有哪些？

醋(cu)作為調(diao)料可以增加食物的酸味(wei)(wei)，香味(wei)(wei)，去除腥味(wei)(wei)異味(wei)(wei)，使菜美(mei)味(wei)(wei)可口，增加食欲，幫助消(xiao)化。

醋(cu)還可以保留(liu)食物中維(wei)生(sheng)素C，避(bi)免營養(yang)元素流失(shi)，真的使食物美味又營養(yang)。

醋(cu)在中(zhong)醫里是(shi)一(yi)味藥(yao)材，既可用(yong)來(lai)炮(pao)制藥(yao)材，也可以入藥(yao)。醋(cu)性味酸，苦，溫。有 化(hua)瘀(yu)，開胃(wei)消食，消腫軟堅(jian)，散瘀(yu)破(po)結， 殺蟲， 皮膚(fu)瘡廯等癥。

現代醫(yi)(yi)學也證明醋有很好的醫(yi)(yi)療(liao)作用。

一，醋(cu)能殺(sha)菌。因(yin)為(wei)醋(cu)的主要成分(fen)是(shi)醋(cu)酸，醋(cu)酸有很強(qiang)的殺(sha)菌 的作用(yong)(yong)，內服可(ke)以 消(xiao)化道(dao)疾(ji)病，外用(yong)(yong)可(ke)以對皮膚，頭發(fa)起到 ，可(ke)以用(yong)(yong)來美容(rong)美發(fa)。

二醋含有多種維生素(su)，能阻斷亞(ya)硝(xiao)胺的形成，同(tong)時有促進(jin)機(ji)體新陳代謝，增強免疫力(li)，有保健強身， 的作用(yong)。

三，用醋熱敷或者沖(chong)洗，泡腳等(deng)，對許(xu)多疾病(bing)都有(you)很好的輔助 作(zuo)用。

用加醋(cu)的熱水(shui)泡澡，能軟(ruan)化肌(ji)肉，防止(zhi)和消除疲勞。

臨睡(shui)(shui)前(qian)喝一(yi)杯加醋的(de)(de)茶，能促進(jin)睡(shui)(shui)眠。或者(zhe)用(yong)醋水泡腳(jiao)，用(yong)醋搓(cuo)腳(jiao)心，都可以安睡(shui)(shui) 失眠的(de)(de)。

經常吃醋可以 感冒， 消化道疾病(bing)， 骨質疏(shu)松(song)等癥。

有(you)吐瀉(xie)時喝(he)醋茶可(ke)以止吐止瀉(xie)，暈車，暈船(chuan)，打嗝(ge)時喝(he)醋能緩解。用(yong)醋水(shui)洗鼻(bi)腔可(ke) 鼻(bi)炎，等(deng)等(deng)用(yong)途。

所以說醋(cu)的(de)(de)用處太大了，常喝有好處的(de)(de)。但有些人是不能喝醋(cu)的(de)(de)。

胃潰瘍和胃酸過多的不宜食醋，會加重病情。

低血壓和對(dui)醋過敏者不宜食醋。會(hui)引起不良反應(ying)。

吃藥(yao)時不宜食醋。因為醋酸能改變(bian)人體內(nei)局(ju)部(bu)環境的酸堿度，使某(mou)些藥(yao)物(wu)不能發揮(hui)作用比(bi)如磺胺類(lei)藥(yao)物(wu)，堿性藥(yao)物(wu)，抗菌素(su)藥(yao)物(wu)等。

服(fu)用解表發汗的中藥時也(ye)不能(neng)食(shi)醋。因(yin)為醋有收斂的作(zuo)用，會使人體毛孔收縮，破壞(huai)中藥中的生物堿，干擾藥效。

骨(gu)折(zhe)患者不宜食醋。因為醋能軟化骨(gu)骼，使骨(gu)折(zhe)遲(chi)遲(chi)不能愈合(he)。