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蔭豉蚵仔(欣葉台菜)
Posted by
華航機上雜誌
Date
2019.11.01
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節錄部分文章,詳情請參考原文
蠔即牡蠣,臺灣人喚蚵仔。臺灣西南沿海盛產鮮蚵,以彰化王功、雲林臺西、嘉義東石與布袋、臺南七股為主要養殖區。這種軟體動物幾成臺灣人的日常餐食,做法多元,煎炒煮炸皆可,也宜帶殼火烤,夜市尤常見蚵仔煎、蚵仔湯、蔭豉鮮蚵、蒜蓉蚵仔、蚵嗲。
中西料理牡蠣的方式大異其趣,如牡蠣湯,西方食譜俐如奶油、牛奶、洋蔥;臺灣的蚵仔湯向來就只用蔥花、薑絲煮清湯。臺灣蚵個頭小,與國外進口的牡蠣品種不同,尤其適合用來炒炸。
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