在夏日炎炎的暑期,上海市民的餐桌上,鲜而不腻,味美可口的咸菜煮毛豆,既可当饭点,又可当粥菜,具有独特的风味,因而备受上海人的欢迎。 随着人们生活水平的提高,现在上海市民吃咸菜煮毛豆,有的喜爱腌渍的咸菜和客菜毛豆;有的却挑选菜农自制的小坛油菜苋“瓶菜”,毛豆也要挑选有江南风味特色的鲜嫩毛豆。调味品是菜肴质量的重要因素,因此调味品也越来越讲究了。 In summer hot summer, the Shanghai people’s table, fresh and not greasy, tasty and delicious pickled boiled soybeans, both as a meal, but also when porridge, has a unique flavor, which has been much welcomed by the people of Shanghai. With the improvement of people’s living standards, Shanghai people now eat pickled boiled soybeans, some prefer pickled pickles and guest green soybeans; some pick vegetables farmers homemade small canola amaranth “bottle”, soybeans have to choose a Jiangnan flavor Features fresh green soybeans. Condiments are an important factor in the quality of dishes, so condiments are also becoming more prevalent.