人類高質量海鮮大餐 視覺和味蕾的雙重享受

人類高質量海鮮大餐 視覺和味蕾的雙重享受

2021-08-18 16:32:36 編輯:鄭裕嬌 來源:海南廣電國際傳播融媒體中心
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人類高質量海鮮大餐 視覺和味蕾的雙重享受

Fabulous Seafood Feast  Double Enjoyment of Vision and Taste

美麗的大海是海南最讓人記憶深刻的景色。人們感受海風輕拂、聆聽潮起潮落,也享受著海洋賜予的豐富恩賜。海南在與海為伴的歲月中,也逐漸誕生了以海味為主的各類美味佳肴。三亞珊瑚灣的文華東方酒店就是一個品嘗海味的好地方,在這里用餐不僅僅是一次難忘的餐飲體驗,更多的是一種回味和享受。

The beautiful sea is the most memorable scenery in Hainan. People feel the sea breeze, listen to the flow of the tide and enjoy the rich gifts bestowed by the ocean. In Hainan, various delicacies made of seafood are gradually born in the years of companionship with the sea. The Mandarin Oriental Hotel in Sanya Coral Bay is a good place to taste seafood. Dining here is not only an unforgettable dining experience but also an evocative enjoyment.

蔥香生蠔

Scallion Oysters

新鮮剝下的蠔肉利用關了火的沸水余溫燙熟,簡單的低溫淺煮即可鎖定鮮味與嫩滑口感。蠔殼經過高溫滅菌后,成為盛放蠔肉最好的器具。青蔥焯水加入椰漿、芥末和海南酸橘經粉碎機打成醬汁,幾種味道混合成了一種“奶兇”的口感。一種在溫潤、辛辣、清新之間含混不清的味道與氣息,給與生蠔更為繽紛的味道層次。

The freshly peeled oyster meat is cooked in boiling water after turning off the fire. Low-temperature cooking can lock the umami and tender taste. After high-temperature sterilization, the oyster shell becomes the best utensil for holding oyster meat. The blanched scallions are added to coconut milk, mustard, and Hainanese clementine with a grinder to make a sauce. The several flavors are mixed, giving oysters a more colorful taste level.


石斑魚湯

Grouper Soup

海南本地的石斑肉質甜美、口感滑嫩、富有彈性,是制湯王者。剔肉切片留下備用,魚頭與魚骨則剁成小塊放入鍋中反復煎炸。在高溫下,魚骨與魚肉漸漸酥化并釋放魚的鮮香。煎炒過的魚骨遇水則迅速乳化,奶白色的湯頭在熬制中愈發濃郁。經過過濾,湯汁內依次放入魚片、松茸、豆腐、蟲草花,一道層次豐富、用料十足的石斑魚湯便熬制成功。

Hainan’s local groupers have tender meat with a smooth and elastic taste. It is the best choice for soup making. Cut the meat and slice it for later use, then chop the fish head and fish bones into small pieces and fry them repeatedly. Under the high temperature, fish bones and fish flesh gradually become crisp and release the umami taste of fish. The fried fish bones quickly emulsify when exposed to water, and the milky white soup becomes more and more intense. After filtration, fillets, matsutake, tofu, and cordyceps flowers are added to the broth in sequence, then a rich grouper soup full of ingredients is boiled successfully.


桑拿蝦

Sauna Shrimp

桑拿蝦在制作之前,把斑節蝦浸入花雕黃酒中提升鮮甜。蔥姜打底,灑入薄鹽抓出汁液,多種味道釋放、融合在一起。酒漬許久的斑節蝦被澆到炙熱的石頭鍋中,充足的熱量使酒水瞬間沸騰蒸發,伴隨海風,周邊飄散滿濃郁的花雕香氣。壓合鍋蓋,黃酒蒸汽像蒸桑拿一樣將蝦蒸熟,隨著水分完全蒸發,斑節蝦的口感停留在在煮與烤的平衡之間,蝦的鮮與花雕的甜也在融合中甄至化境。

Before the sauna shrimp is made, the tiger prawns need to be immersed in the Huadiao rice wine to increase their sweetness. Sprinkle onion, ginger, and salt to blend the flavors. Put the prawns that have been soaked in wine for a long time into a hot stone pot. The heat makes the wine boil and evaporates instantly. With the sea breeze, the surroundings are full of a rich wine aroma. Close the lid, the shrimp is steamed by the rice wine like a sauna. As the wine evaporates, the freshness of the shrimp and the sweetness of the rice wine are also fused to form a delicious taste.



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