PHSeaFood:澎湖日報報導
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From PHSea
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| Revision as of 15:19, 6 October 2006 Ebee (Talk | contribs) ← Previous diff |
Current revision Ebee (Talk | contribs) 澎湖日報報導 moved to PHSeaFood:澎湖日報報導 |
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| 【記者鄭隆正報導】正港的古早味，澎湖七十四歲陳天賜秉持傳統，自己種冬瓜、熬冬瓜糕、製作冬瓜酥餅，卻不公開販售，陳天賜謙虛的說：只賣給內行人，有福氣的才能吃的到喔！ | 【記者鄭隆正報導】正港的古早味，澎湖七十四歲陳天賜秉持傳統，自己種冬瓜、熬冬瓜糕、製作冬瓜酥餅，卻不公開販售，陳天賜謙虛的說：只賣給內行人，有福氣的才能吃的到喔！ | ||
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| 凡是吃過陳天賜親手製作的冬瓜酥餅，沒有人不稱讚叫好，由於全程手工烘製，生產數量十分有限，陳天賜只賣口碑，不公開出售，因此就連澎湖人都很少知道，住在鄉下的陳天賜居然深藏著如此一身好手藝。 | 凡是吃過陳天賜親手製作的冬瓜酥餅，沒有人不稱讚叫好，由於全程手工烘製，生產數量十分有限，陳天賜只賣口碑，不公開出售，因此就連澎湖人都很少知道，住在鄉下的陳天賜居然深藏著如此一身好手藝。 | ||
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| 住在澎湖白沙鄉港子村的陳天賜，今年七十四歲高壽，兒孫滿堂，平日一個人離群獨居，埋首在與烤箱為伴的天地裡。 | 住在澎湖白沙鄉港子村的陳天賜，今年七十四歲高壽，兒孫滿堂，平日一個人離群獨居，埋首在與烤箱為伴的天地裡。 | ||
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| 他回憶著說，小時候生活艱苦，為了習得一技之長，不遠千里迢迢徒步走了十多公里路程，前往馬公市區拜師學功夫，當年巧遇一位來自唐山的老師傅，追隨著當學徒，辛苦了兩年才出師。 | 他回憶著說，小時候生活艱苦，為了習得一技之長，不遠千里迢迢徒步走了十多公里路程，前往馬公市區拜師學功夫，當年巧遇一位來自唐山的老師傅，追隨著當學徒，辛苦了兩年才出師。 | ||
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| 長期以來心得，陳天賜自己在鄉下闢地栽種冬瓜，每天清晨五時許一起床後，赤腳立刻下田採收，隨即清洗、削皮、切塊，然後加入少許紅糖、麥芽下鍋拌料，經過文火三小時熬煮，全程不斷翻攪使之脫水，才製作完成內餡冬瓜糕。 | 長期以來心得，陳天賜自己在鄉下闢地栽種冬瓜，每天清晨五時許一起床後，赤腳立刻下田採收，隨即清洗、削皮、切塊，然後加入少許紅糖、麥芽下鍋拌料，經過文火三小時熬煮，全程不斷翻攪使之脫水，才製作完成內餡冬瓜糕。 | ||
| + | |||
| 再利用低筋、中筋麵粉混和均勻，添加些許豬油搓揉，製作成外皮，如此冬瓜酥餅雛型便大功告成；每一鐵盤擺上四十個半成品，一次兩個鐵盤送進烤箱，短短十分鐘後，一個個又香又脆的冬瓜酥餅就出爐了！ | 再利用低筋、中筋麵粉混和均勻，添加些許豬油搓揉，製作成外皮，如此冬瓜酥餅雛型便大功告成；每一鐵盤擺上四十個半成品，一次兩個鐵盤送進烤箱，短短十分鐘後，一個個又香又脆的冬瓜酥餅就出爐了！ | ||
| + | |||
| 由於每個酥餅，都是陳天賜一手栽種、熬煮、烘烤製作，數量十分有限，陳天賜堅持原則不對外宣傳，僅透過同鄉的好友佳香特產行代為預訂。 | 由於每個酥餅，都是陳天賜一手栽種、熬煮、烘烤製作，數量十分有限，陳天賜堅持原則不對外宣傳，僅透過同鄉的好友佳香特產行代為預訂。 | ||
| + | |||
| 每逢中秋節前夕，好多顧客頻頻探問，難得的冬瓜酥餅什麼時候要出爐，吃過的民眾都豎起大拇指稱讚，那種酥脆的外皮，搭配著不甜不膩不黏牙的冬瓜糕，咬下每一口都可嚐到一塊塊冬瓜的原味，這才是正港「澎湖中秋月餅」的好滋味。 | 每逢中秋節前夕，好多顧客頻頻探問，難得的冬瓜酥餅什麼時候要出爐，吃過的民眾都豎起大拇指稱讚，那種酥脆的外皮，搭配著不甜不膩不黏牙的冬瓜糕，咬下每一口都可嚐到一塊塊冬瓜的原味，這才是正港「澎湖中秋月餅」的好滋味。 | ||
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| 據陳天賜表示，現在一天大約做一百三十斤，目前訂貨已排至中秋節後，想要品嚐陳天賜的冬瓜糕只有等秋節以後。 | 據陳天賜表示，現在一天大約做一百三十斤，目前訂貨已排至中秋節後，想要品嚐陳天賜的冬瓜糕只有等秋節以後。 | ||
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| 資料來源：[http://blog.xuite.net/penghu.dialy/blog/8382863] | 資料來源：[http://blog.xuite.net/penghu.dialy/blog/8382863] | ||
Current revision
巧不可階冬瓜糕博美名 港子老人陳天賜獨家做法獲民眾青睞
【記者鄭隆正報導】正港的古早味，澎湖七十四歲陳天賜秉持傳統，自己種冬瓜、熬冬瓜糕、製作冬瓜酥餅，卻不公開販售，陳天賜謙虛的說：只賣給內行人，有福氣的才能吃的到喔！
凡是吃過陳天賜親手製作的冬瓜酥餅，沒有人不稱讚叫好，由於全程手工烘製，生產數量十分有限，陳天賜只賣口碑，不公開出售，因此就連澎湖人都很少知道，住在鄉下的陳天賜居然深藏著如此一身好手藝。
住在澎湖白沙鄉港子村的陳天賜，今年七十四歲高壽，兒孫滿堂，平日一個人離群獨居，埋首在與烤箱為伴的天地裡。
他回憶著說，小時候生活艱苦，為了習得一技之長，不遠千里迢迢徒步走了十多公里路程，前往馬公市區拜師學功夫，當年巧遇一位來自唐山的老師傅，追隨著當學徒，辛苦了兩年才出師。
長期以來心得，陳天賜自己在鄉下闢地栽種冬瓜，每天清晨五時許一起床後，赤腳立刻下田採收，隨即清洗、削皮、切塊，然後加入少許紅糖、麥芽下鍋拌料，經過文火三小時熬煮，全程不斷翻攪使之脫水，才製作完成內餡冬瓜糕。
再利用低筋、中筋麵粉混和均勻，添加些許豬油搓揉，製作成外皮，如此冬瓜酥餅雛型便大功告成；每一鐵盤擺上四十個半成品，一次兩個鐵盤送進烤箱，短短十分鐘後，一個個又香又脆的冬瓜酥餅就出爐了！
由於每個酥餅，都是陳天賜一手栽種、熬煮、烘烤製作，數量十分有限，陳天賜堅持原則不對外宣傳，僅透過同鄉的好友佳香特產行代為預訂。
每逢中秋節前夕，好多顧客頻頻探問，難得的冬瓜酥餅什麼時候要出爐，吃過的民眾都豎起大拇指稱讚，那種酥脆的外皮，搭配著不甜不膩不黏牙的冬瓜糕，咬下每一口都可嚐到一塊塊冬瓜的原味，這才是正港「澎湖中秋月餅」的好滋味。
據陳天賜表示，現在一天大約做一百三十斤，目前訂貨已排至中秋節後，想要品嚐陳天賜的冬瓜糕只有等秋節以後。
資料來源：[1]
