摘要
中国人向来以猪肉作为最主要的食用肉类，而烤乳猪又以其酥嫩的特色而闻名。当大厨耍教我们做一款以酒入馔的意式烤乳猪时。我们立刻变得兴致勃勃起来!传统的意式烤乳猪会有什么惊喜呢？加入葡萄酒又会产生怎样的化学效果呢？让我们边做边体会吧。
Chinese people have always consumed pork as the staple meat; suckling pig is famous for its tenderness and soft texture and popular inSouthern China, Italians have been consuming suckling pig for generations; their way of preparing and cooking it is fascinating, As part of the cooking process wine features skongly; it has a remarkable influence on the flavor.
出处
《葡萄酒》
2012年第7期74-75,共2页
Wine
