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螺螄粉為什麼這麼臭,這臭味又是怎麼來的

螺螄粉喜者大喜,厭者大厭,可謂是分化明顯,江湖有傳言螺螄粉是吃三次就會上癮的美食,我數了一下我的次數,估計是我的功力太差,一次就把我給秒了,我也能感受不喜歡螺螄粉的同學的感受,就好像我接受不了臭豆腐是一樣的。喜歡的不需要三次,一次就夠,不喜歡的也不需要三次,一次都嫌多。



螺螄粉為什麼這麼臭:

螺絲粉里臭味來源於發酵後的酸筍,而這種臭味卻是螺螄粉的特色味道和精華所在,如果沒有這種臭味那就不是螺螄粉了。



新鮮的筍經工藝發酵後酸化的過程中會產生氨基酸,而這種氨基酸會散發一種特殊的酸味,這種酸味可以提升食物的鮮美度,讓食物更美味可口。

螺螄粉里都有些什麼:

螺獅粉一般都是用螺螄肉、山奈、小茴香、丁香、草果、八角、肉桂、辣椒等各種天然香料來調製湯料的。

螺螄粉的配料一般是由酸筍、花生米、酸菜、油炸腐竹、黑木耳、黃花菜、蘿蔔乾、青菜、香葉,蔥花等配料所組成。



螺螄粉的米粉一般都是用陳米做的,因為陳米更沒有油性和膠質,這樣米做成的米飯更有彈性。

螺螄粉是哪個地方的:

螺獅粉是從70年代末廣西柳州民間開始流傳的一種小吃,發展到現在遍布全國各地的知名的特色小吃。

結語:

回到開始的話題,會吃螺螄粉的同學要考慮到不吃的同學的感受,我見過同寢室因為吃螺螄粉而反目成仇的。

相關推薦:好歡螺螺螄粉 李子柒螺螄粉 螺霸王螺螄粉 柳州螺螄粉

延伸閱讀:

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