贝儿格格养生年菜(2):茶熏三文鱼及其它

烟熏食品不健康,这是学者们一直告诫民众的。但是,从来未能说服地球人,放弃对熏烤食物的热爱。因为对这种香味的依恋,早已写入人类的基因——自从原始人从林火的余烬中,发现被烤熟野兽,尝到它的奇特香味,从此就告别了茹毛饮血的动物界,成为了人类的始祖。可以说:烧烤是人类学会的第一道美食!为啥伴随人类走过几百万年的熏烤食物,到了现代却成了“致癌物质”的载体呢?可能我们更应该从生活环境和生活方式的异化去寻找答案。

好了,不去追究这种无解的怪问题了。说实在的,格格从来就没打算戒掉熏烤美食。关键是熏制的方法,以及食用的数量。做到这两点,应该就可以快乐地享受这种远古传下来的美食了。

茶熏三文鱼

先谈谈熏料。中国人用于熏制食物的材料,大致有锯屑、松枝、米或米糠、花椒桂皮等。这些材料的燃点都比较高,所以熏制的时间通常要15分钟以上,这时被熏制肉类在高温下会析出油脂,滴到锅底,烧焦,产生苯并芘——这就是非常强的致癌物质。所以,如何缩短熏制的时间,却又能产生足够的熏香味。这才是问题的重点。

格格经过多次试验,觉得用速溶咖啡+茶叶末熏制,能获得非常好的熏香味,而熏制的时间只要5分钟左右。各位如果有兴趣,不妨试试。下面是做茶熏三文鱼的图解:

1.苹果汁半杯+盐1匙+胡椒少许,腌渍三文鱼半天,取出拭干。放在平锅内,小火煎熟。

2. 熏锅中铺一张锡纸,撒上速溶咖啡1匙,袋泡茶1包,把要熏制的食品平铺在熏架上。

3. 盖上锅盖,开大火,见锅的缝隙中有烟冒出,再烧2-3分钟熄火,继续捂几分钟即可。

五香熏肉

贝儿格格叮咛:

— 可用家中废弃的旧炒锅来做熏锅。锅底和锅盖都铺上锡纸,这样完成熏制后,你就不用洗锅了。呵呵……

— 速溶咖啡和茶叶末的燃点非常低。冒烟、关火后,不要急着开锅,让它焖一会儿,香味更足。

2 留言

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