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飄香酸菜餘 | 人間福報

飄香酸菜餘

THE MERIT TIMES
文/蔡招娣
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「酸菜餘」是四川經典名菜之一,磐香在老饕記憶裡的滋味,是使用特殊香料調製而成,湯酸味美、微辣不膩且口感略麻,這道從葷食演繹出的素食「酸菜餘」,紋理中少了川菜的油膩,卻多了素食向來予人清淡的意外華麗。

「酸菜餘」主要材料為酸菜、酸筍片,百頁豆腐切片沾粉微煎和杏鮑菇直切片,取代魚的位置,把金針菇切碎末增添它的層次,再加上靈魂要角:大紅袍花椒粉及由丁香、肉桂、豆蔻等13種香料製成的十三香,大大提升了辣椒和薑末在這道菜上面麻香帶勁的後韻,尤其是它溫腎健胃、溫中散寒、除溼止痛等療效,適逢冬季,具有一定的養生價值。

筍是新年的應景菜,搭以杏鮑菇代表包你歲歲順利,而軟潤的百頁加上大紅袍,意指期許疫情過後能百業火紅。今年,就讓素食版的「酸菜餘」於凜冬中飄香在除夕圍爐的餐桌上吧!
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