PHSeaFood:燒酒螺遊客吮吸風味好 垂青豈恃在逢迎20061113
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From PHSea
燒酒螺遊客吮吸風味好 垂青豈恃在逢迎
到過澎湖旅遊的觀光客，一旦在觀光區品嚐過燒酒螺，相信永遠都難以忘懷自處理過的米螺中，藉由嘴巴的吸力吸取螺肉的感受，為了再一嚐澎湖燒酒螺的美味，不少觀光客有一股再來澎湖一遊的衝動，一位家住在新竹市的林姓小姐說：若澎湖的燒酒螺能夠轉銷到台灣本島，她相信：澎湖燒酒螺的美味，一定會成為國人口齒留香的鄉野小吃。
澎湖群島屬於陸棚的地形，四面環海的優質環境，形成了一個漁產富饒的海島，而散佈在各島嶼的岩盤上，自然地蘊育出特有的螺類，如：珠螺、白皮、米螺、黑煙等，而真正能放置於檯面上的螺類，唯有珠螺一項。
早期澎湖醃製的珠螺醬，可是全省獨一無二的鄉土野味，以地瓜稀飯為主食，配上幾碟自己醃製的小菜，風味十分的獨特，這十餘年來，由於經濟高速的發展及個人對衛生飲食習慣較為要求之下，澎湖傳統的醃製螺醬逐漸式微，目前僅能在特產店偶爾看到數瓶的珠螺醬、丁香醬等，但是，嚐過的人都說「沒有媽媽的味道」；而最珍貴的：要數醃製出來的醬汁，據使用這些醬汁來做菜的人，都會覺得這些醬汁要比市面上出售的魚露，還要更道地，更具有風味，迄今，仍能留下來古早味的鄉土野味，恐怕僅留下燒酒螺。
燒酒螺一般都以粗俗的米螺為素材，而米螺的產地，在澎湖得天獨厚的環境下，幾乎有礁石散佈的潮間帶，都可發現到它的蹤跡，且呈群集式的成長，尤其北部的白沙地區及馬公的重光，西衛海域為甚，會製作燒酒螺的民眾，都會利用退潮之際，提著竹簍到海邊撿拾，在經過浸洗及米螺吐砂的程序：即可先行燒製成熟的米螺。
為了讓米螺的尖端透空，商家往往都會利用鉗子來剔除螺尖，處理完這些繁瑣的工作，即可放入鍋內煎炒，在經過熱油後，應先行將佐料｜蔥珠、蒜末、辣椒予以爆香，即可將處理好的米螺絲放入鍋內悶燒，在中途還必須加以沙茶醬、辣油或香油來入味，約廿至卅分鐘的悶薰，即可將香味四溢的燒酒螺予以起鍋陳放，經過簡單的包裝，就可以上市交易。
目前，在馬公觀音亭入口處及白沙通梁古榕邊販售燒酒螺的業者，都可說是現炒現賣的，難怪嚐過澎湖燒酒螺的觀光客，都會讚不絕口。
資料來源：澎湖時報[2006/11/13]
