PHSeaFood:澎湖茼蒿
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From PHSea
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| - | *'''介紹'''：[[Image:茼蒿之一.JPG|thumb|250px|right|澎湖人看到狗母魚丸茼蒿湯都匯流下口水根相籌吧]] | + | *'''介紹''' |
| + | **咦？茼蒿不是到處有，為什麼可以列為澎湖特產單獨介紹呢？因為澎湖的茼蒿就是跟台灣的茼蒿不同，外型不同：澎湖的茼蒿色澤深且葉子成鋸齒狀，就味道來說澎湖茼蒿的味道較重，茼蒿有分虎耳大葉種、匙葉種、鋸葉種。鋸葉種較有香氣，澎湖剛好就是這種茼蒿。：[[Image:茼蒿-02.JPG|250px|right|thumb|茼蒿的花朵是不是真的很像菊花！所以日本人管茼蒿叫做春菊]] | ||
| + | **有人說澎湖的茼蒿其實就是台灣的山茼蒿，也有人說澎湖的茼蒿是日本人引進的，在日本叫做「春菊」，因為茼蒿在春天開花，茼蒿花和菊花有幾分神似。這麼多種說法再追根究底，都在在說明了澎湖茼蒿的特別，澎湖茼蒿從播種到收成可以食用大約30至40天左右，且一定得在茼蒿開花前採摘食用，否則就會過老而不好吃。澎湖地區茼蒿種植以後窟潭地區(現今重光里一帶)最為興盛，站長的高中同學家就是在後窟潭有大片大片的茼蒿田，因為茼蒿好栽種，所以澎湖人一般家庭如有菜宅，也都會在冬季的時候種些茼蒿自己食用。：[[Image:茼蒿之一.JPG|thumb|250px|right|澎湖人看到狗母魚丸茼蒿湯都匯流下口水根相籌吧]] | ||
| [[Image:茼蒿之二.JPG|thumb|250px|right|準備下鍋前的茼蒿模樣]] | [[Image:茼蒿之二.JPG|thumb|250px|right|準備下鍋前的茼蒿模樣]] | ||
| [[Image:茼蒿-01.JPG|250px|right|thumb|茼蒿田，已經開花了，所以就不好食用]] | [[Image:茼蒿-01.JPG|250px|right|thumb|茼蒿田，已經開花了，所以就不好食用]] | ||
| - | **咦？茼蒿不是到處有，為什麼可以列為澎湖特產單獨介紹呢？因為澎湖的茼蒿就是跟台灣的茼蒿不同，外型不同：澎湖的茼蒿色澤深且葉子成鋸齒狀，就味道來說澎湖茼蒿的味道較重，茼蒿有分虎耳大葉種、匙葉種、鋸葉種。鋸葉種較有香氣，澎湖剛好就是這種茼蒿。：[[Image:茼蒿-02.JPG|250px|right|thumb|茼蒿的花朵是不是真的很像菊花！所以日本人管茼蒿叫做春菊]] | + | |
| - | **有人說澎湖的茼蒿其實就是台灣的山茼蒿，也有人說澎湖的茼蒿是日本人引進的，在日本叫做「春菊」，因為茼蒿在春天開花，茼蒿花和菊花有幾分神似。這麼多種說法再追根究底，都在在說明了澎湖茼蒿的特別，澎湖茼蒿從播種到收成可以食用大約30至40天左右，且一定得在茼蒿開花前採摘食用，否則就會過老而不好吃。澎湖地區茼蒿種植以後窟潭地區(現今重光里一帶)最為興盛，站長的高中同學家就是在後窟潭有大片大片的茼蒿田，因為茼蒿好栽種，所以澎湖人一般家庭如有菜宅，也都會在冬季的時候種些茼蒿自己食用。 | + | |
Revision as of 04:20, 23 January 2007
- 介紹
- 咦？茼蒿不是到處有，為什麼可以列為澎湖特產單獨介紹呢？因為澎湖的茼蒿就是跟台灣的茼蒿不同，外型不同：澎湖的茼蒿色澤深且葉子成鋸齒狀，就味道來說澎湖茼蒿的味道較重，茼蒿有分虎耳大葉種、匙葉種、鋸葉種。鋸葉種較有香氣，澎湖剛好就是這種茼蒿。：
茼蒿的花朵是不是真的很像菊花！所以日本人管茼蒿叫做春菊
- 有人說澎湖的茼蒿其實就是台灣的山茼蒿，也有人說澎湖的茼蒿是日本人引進的，在日本叫做「春菊」，因為茼蒿在春天開花，茼蒿花和菊花有幾分神似。這麼多種說法再追根究底，都在在說明了澎湖茼蒿的特別，澎湖茼蒿從播種到收成可以食用大約30至40天左右，且一定得在茼蒿開花前採摘食用，否則就會過老而不好吃。澎湖地區茼蒿種植以後窟潭地區(現今重光里一帶)最為興盛，站長的高中同學家就是在後窟潭有大片大片的茼蒿田，因為茼蒿好栽種，所以澎湖人一般家庭如有菜宅，也都會在冬季的時候種些茼蒿自己食用。：
澎湖人看到狗母魚丸茼蒿湯都匯流下口水根相籌吧
- 咦？茼蒿不是到處有，為什麼可以列為澎湖特產單獨介紹呢？因為澎湖的茼蒿就是跟台灣的茼蒿不同，外型不同：澎湖的茼蒿色澤深且葉子成鋸齒狀，就味道來說澎湖茼蒿的味道較重，茼蒿有分虎耳大葉種、匙葉種、鋸葉種。鋸葉種較有香氣，澎湖剛好就是這種茼蒿。：
- 菜單：
- 炒茼蒿：
澎湖茼蒿，要吃澎湖茼蒿得等冬季來澎湖才有機會- 蒜頭切片加上一些沙茶炒熟茼蒿，澎湖茼蒿因為味道較重，和蒜頭還有沙茶搭配在一起特別有感覺，炒茼蒿吃的是茼蒿的口感。
- 茼蒿狗母魚丸湯：
- 這到菜色站長極為喜愛，每年過年回家，家母都會重複地煮這到茼蒿狗母魚丸湯讓站長大飽口福。澎湖狗母魚丸主要產季是冬季，剛好和茼蒿相輝映，狗母魚的魚肉攪拌做成魚丸後非常有彈性，搞不好真的可以當乒乓球打呢！哈！且魚丸本身濃郁新鮮的魚香是非常純粹的魚香。茼蒿加上狗母魚丸煮湯，灑上點胡椒跟香油，湯頭不只帶有茼蒿的香氣更有魚丸的鮮。不過狗母魚丸不耐久放，每次都要在一、二天內趕快吃完，所以站長都無法請家母寄送來台北。
- 狗母魚丸保存秘訣：
- 狗母魚丸一定要放冰箱存放，並且要加水滿過魚丸，並加鹽巴到水裡頭攪和融化，最好每日更換鹽水一次，這是狗母魚丸存放的必要步驟。
- 另外市場買的魚丸因為不是純粹狗母魚下去做的魚丸，大多會混雜各種魚肉，容易壞，所以即使用加鹽水冷藏的方式至多保存兩日，第三日就會變味。
- 如果確定是純粹狗母魚下去做的魚丸，沒有摻雜其他魚肉，那加鹽水冷藏後可以放六天，但這也是極限了！
- 炒茼蒿：
- 附註：
- 要吃澎湖茼蒿一定得冬季過農曆年前後來到澎湖才有機會品嚐這獨特的澎湖茼蒿。
