f[[File:南肉春笋.jpg|thumb|right|南肉春笋 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B&step_word=&hs=0&pn=5&spn=0&di=1210&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=2861206587%2C2095508912&os=3470889819%2C2733584652&simid=3428249359%2C320800727&adpicid=0&lpn=0&ln=598&fr=&fmq=1604730373308_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2F5b0988e595225.cdn.sohucs.com%2Fq_70%2Cc_zoom%2Cw_640%2Fimages%2F20180325%2F6d40991d41214159bd33e4a64f2fe752.jpeg&fromurl=ippr_z2C%24qAzdH3FAzdH3F4_z%26e3Bf5i7_z%26e3Bv54AzdH3FwAzdH3Fddmn9nn8b_9al8ml&gsm=6&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B&step_word=&hs=0&pn=5&spn=0&di=1210&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=2861206587%2C2095508912&os=3470889819%2C2733584652&simid=3428249359%2C320800727&adpicid=0&lpn=0&ln=598&fr=&fmq=1604730373308_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2F5b0988e595225.cdn.sohucs.com%2Fq_70%2Cc_zoom%2Cw_640%2Fimages%2F20180325%2F6d40991d41214159bd33e4a64f2fe752.jpeg&fromurl=ippr_z2C%24qAzdH3FAzdH3F4_z%26e3Bf5i7_z%26e3Bv54AzdH3FwAzdH3Fddmn9nn8b_9al8ml&gsm=6&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自百度图片] ]]'''南肉春笋'''是浙江杭州传统的地方名菜，属于浙菜系。此菜选用薄皮五花南肉与鲜嫩春笋同煮，爽嫩香糯，汤鲜味美。也许是这个缘故，南肉春笋便成为人们爱吃的杭州名菜。用猪五花咸肉与鲜嫩的春笋同煮，雅俗共赏，是一道颇受人们喜爱的时令佳肴。本品系1956年浙江省认定的36种杭州名菜之一。 中文名 南肉春笋 主要食材 [[春笋]]，[[咸肉] 分 类 浙江菜 口 味 咸鲜味 工 艺 煮==目录==1 简介2 原料3 制作工艺4 工艺提示5 菜品口感6 试用方法7 食谱营养8 历史文化 ==简介==菜名：南肉春笋类别：浙江菜便秘调理健脾开胃调理主料：[[咸肉]] 200克 [[春笋]] 300克辅料：小白菜 10克调料：[[黄酒]] 10克 味精 3克 鸡油 10克 各适量 ==原料==熟猪五花咸肉200克。 青菜10克、净嫩春笋250克。咸肉原汤100克、味精2.5克、绍酒10克、熟鸡油10克。[[File:南肉春笋1.jpg|thumb|right|南肉春笋1 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B&step_word=&hs=0&pn=2&spn=0&di=28710&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=3351131890%2C2006230541&os=2090834427%2C3805395643&simid=4242128395%2C742171720&adpicid=0&lpn=0&ln=598&fr=&fmq=1604730373308_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fimage.tech-food.com%2Fimages%2Fkndata%2Fbpic%2F201601%2F20160112160057_9778.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3Bpjvi-u551_z%26e3Bv54AzdH3Fhg1wpwAzdH3F1jpwtsAzdH3Fha8ldmlb_z%26e3Bip4&gsm=3&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B&step_word=&hs=0&pn=2&spn=0&di=28710&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=3351131890%2C2006230541&os=2090834427%2C3805395643&simid=4242128395%2C742171720&adpicid=0&lpn=0&ln=598&fr=&fmq=1604730373308_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fimage.tech-food.com%2Fimages%2Fkndata%2Fbpic%2F201601%2F20160112160057_9778.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3Bpjvi-u551_z%26e3Bv54AzdH3Fhg1wpwAzdH3F1jpwtsAzdH3Fha8ldmlb_z%26e3Bip4&gsm=3&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自百度图片] ]]==制作工艺==1.将咸肉（咸五花肉）入锅煮熟，切成2厘米见方的块；2.[[春笋]]削皮，洗净切旋料块（斜刀块）；3.小白菜择洗干净，用沸水焯熟，备用；4.锅内入清水400毫升，倒入咸肉原汤100毫升，用旺火煮沸；5.再把咸肉与笋块同时下锅，加入黄酒，移置小火上煮10分钟左右；6.待笋块熟后放入味精，淋上鸡油，放入焯熟的白菜即成。<ref>[https://baike.baidu.com/item/%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B/2751094?fr=aladdin 南肉春笋制作工艺] </ref> ==工艺提示==1.咸肉要选用肉质紧密结实，色红膘白，有腌香味的五花条肉。生咸肉需先煮熟，剔除大骨；2.汤水要用旺火先煮沸，再下咸肉和春笋，然后用小火焖煮，以保持肉质的滋味；3.咸肉原汤要纯净无杂味，否则影响菜肴的口味质量；4.南肉制法：取宰净的猪肉50千克，斩去头、尾，沿脊骨开成两爿，撕去板油和碎肉油脂。将精盐4千克和火硝25克拌匀，分三次擦匀；第一次用1.5千克左右硝盐擦遍猪肉里外，叠放在大缸内。过一夜，再用1.25千克的硝盐擦一次，翻身叠放在缸中。隔三四天后，将剩下的硝盐再擦一次，然后平整地叠放在缸内，上面用重物压实。注意室内温度，如气温过高，要及时将肉翻身，加盐。约腌20～25天即成。5.咸肉宜选五花肉，烹时清水及咸肉原汤各半，汤汁浓醇，咸鲜可口。菜品口感编辑爽嫩香脆、滋味和润。<ref>[https://baike.baidu.com/item/%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B/2751094?fr=aladdin 南肉春笋工艺提示] </ref> ==试用方法==中餐|晚餐[[File:南肉春笋2.jpg|thumb|right|南肉春笋2 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B&step_word=&hs=0&pn=0&spn=0&di=28600&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=2646408772%2C3642994051&os=3974672709%2C3474632386&simid=4045549405%2C655494433&adpicid=0&lpn=0&ln=598&fr=&fmq=1604730373308_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fgss0.baidu.com%2F94o3dSag_xI4khGko9WTAnF6hhy%2Fzhidao%2Fpic%2Fitem%2F738b4710b912c8fcc3890127fb039245d78821e5.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fzit1w5_z%26e3Bkwt17_z%26e3Bv54AzdH3Fq7jfpt5gAzdH3F80mlmblnnclna9b8naa_z%26e3Bip4s&gsm=1&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B&step_word=&hs=0&pn=0&spn=0&di=28600&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=2646408772%2C3642994051&os=3974672709%2C3474632386&simid=4045549405%2C655494433&adpicid=0&lpn=0&ln=598&fr=&fmq=1604730373308_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fgss0.baidu.com%2F94o3dSag_xI4khGko9WTAnF6hhy%2Fzhidao%2Fpic%2Fitem%2F738b4710b912c8fcc3890127fb039245d78821e5.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fzit1w5_z%26e3Bkwt17_z%26e3Bv54AzdH3Fq7jfpt5gAzdH3F80mlmblnnclna9b8naa_z%26e3Bip4s&gsm=1&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自百度图片] ]]==食谱营养==咸肉：咸肉中磷、钾、钠的含量丰富，还含有脂肪、蛋白质等元素。咸肉具有开胃祛寒、消食等功效。腌制食品中有较多量的硝酸盐和亚硝酸盐，且不可过量食用。春笋：春笋味道清淡鲜嫩，营养丰富。含有充足的水分、丰富的植物蛋白以及钙、磷、铁等人体必需的营养成分和微量元素，特别是纤维素含量很高，常食有帮助消化、防止便秘的功能。所以春笋是高蛋白、低脂肪、低淀粉、多粗纤维素的营养美食。现代医学证实，吃笋有滋阴、益血、化痰、消食、利便、明目等功效。小白菜：小白菜中所含的矿物质能够促进骨骼的发育，加速人体的新陈代谢和增强机体的造血功能，胡萝卜素、烟酸等营养成分，也是维持生命活动的重要物质。它能缓解精神紧张，考试前多吃小白菜，有助于保持平静的心态。根据医书记载，小白菜有和中，利于大小肠的作用，能健脾利尿，促进吸收。小白菜还有助于荨麻疹的消退。<ref>[https://baike.baidu.com/item/%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B/2751094?fr=aladdin 南肉春笋食谱营养] </ref> ==历史文化==传闻宋代大文学家苏东坡曾作有一首诗曰：“可使食无肉，不可居无竹，无肉令人瘦，无竹令人俗。”有人接此句曰：“若要不瘦又不俗，最好餐餐笋烧肉。”此事的确切根据虽一时难以考查，但苏翁喜竹爱肉这是众所周知的。“南肉春笋”用猪五花咸肉与鲜嫩的春笋同煮，雅俗共赏，是一道颇受人们喜爱的时令佳肴。本品系1956年浙江省认定的36种杭州名菜之一。<ref>[https://baike.baidu.com/item/%E5%8D%97%E8%82%89%E6%98%A5%E7%AC%8B/2751094?fr=aladdin 南肉春笋历史文化] </ref> ==参考文献=={{Reflist}}[[Category:餐飲業]][[Category:427 飲食；烹飪]]