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    政大機構典藏 > 文學院 > 歷史學系 > 期刊論文 >  Item 140.119/78360


    Please use this identifier to cite or link to this item: https://nccur.lib.nccu.edu.tw/handle/140.119/78360


    Title: 洗手做羹湯
    Authors: 周惠民
    Contributors: 歷史學系
    Keywords: 肉羹;令人垂涎;魚漿;公不離婆;湯主;中要;大羹;葵菜羹;食器;鼓盆而歌
    Date: 2011
    Issue Date: 2015-09-11 11:24:53 (UTC+8)
    Abstract: 羹、湯主要的差別在于汁是否濃稠。臺灣到處都有賣肉羹、魷魚羹的店家,夜市中要是沒有這兩味,就不能稱之為夜市。把魚肉與面粉攪拌成魚漿,用瘦肉塊為餡,沾著魚漿,盈握為度,捏成塊狀,滾水煮熟,再放入大鼎中,與大白菜同燉煮,調味勾芡,即成肉羹。嗜海味者將肉條代以發泡好的魷魚,稱魷魚羹。食用之際,佐以烏醋、胡椒,更令人垂涎。這兩種羹可以單獨享用,也經常與鹵肉飯搭配,頗有"公不離婆,秤不離鉈"的休戚與共。
    Relation: 世界博覽,2011(18),84
    Data Type: article
    Appears in Collections:[歷史學系] 期刊論文

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