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不论是东西方的料理,加了富有浓厚香气的各式香料,就像是施了魔法,可以起画龙点睛的作用,让料理变得更惹味。但基本上,西方料理采用的香料,味道一般比较清淡;而东方人的香料,通常气味强烈,有很大的不同。所以西式料理一般上比较少用东方香料。前一阵子,我们曾经示范了如何在中餐中添加仑斯,除了大胆利用孜然、花椒及印度混合香料等气 味带苦的香料外,也把中药材料如枸杞、柑桔饼及陈皮等加到西式料理中,效果相当不错。不过大家得注意的是,在用量方面,得小心控制,否则就会弄巧成拙。

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