制作发酵鱼酱季来临,柬埔寨人忙捕鱼腌制
<!----><style type="text/css">html{font-size:375%}</style><link href="https://pic.app.58cammp.com/static/publish/css/style.css?v=20240712" rel="stylesheet" position="1" data-qf-origin="/static/publish/css/style.css?v=20240712"><!-- 付费贴--> <div class="preview_article "> <!----> <p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/backend/20250108103559_17_Fg1RglybwV7izupFh0p_NC5EbqWs.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="1140" height="760" data-qf-thumb="https://pic.app.58cammp.com/backend/20250108103559_17_Fg1RglybwV7izupFh0p_NC5EbqWs.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-origin="backend/20250108103559_17_Fg1RglybwV7izupFh0p_NC5EbqWs.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="backend/20250108103559_17_Fg1RglybwV7izupFh0p_NC5EbqWs.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p>又到了柬埔寨人制作发酵鱼酱Prahok的季节。许多柬埔寨人在过去一周聚集在金边洞里萨河沿岸,捕鱼准备制作鱼酱。他们将鱼开膛破肚并压碎,空气中弥漫着腐肉的刺鼻气味。</p><p>Prahok是一种发酵鱼酱,是柬埔寨人极为推崇的美食。制作鱼酱须先将鱼去骨去皮后晒干熏制,捣成糊状,再用大量盐腌制。Prahok常被用作调味品或佐料,与米饭一起食用或用在菜肴中,包括汤、炖菜和蘸酱。</p><p>柬埔寨农林渔业部早前宣布,制作鱼酱的最佳时间是1月2日至1月10日,因为这段日子天气晴朗,没有雨或雷暴。在捕捞季的第一周,渔民可以捕捞超过1万吨淡水小鲮鱼。</p><p>柬埔寨皇家农业大学专家本东博拉林告诉马新社:“鱼酱在农村地区是蛋白质和营养的重要来源,也让城市居民和自己的文化根源联系在一起。”</p><p>(法新社)</p> <!----></div> 臭鱼酱:( 好的ok. 不会吃 烧烤沾水 好的好的 波罗福 老实说这种真无法接受
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