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!
   
 +
  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。
 +
   
  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。
 +
   
  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。
 +
   
  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。
 +
   
  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。
 +
     
  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]