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醃漬 四季土地甘味

鄉間小路2015年11月號

5.0分，1 ratings
Publisher 豐年社 / 財團法人豐年社
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Released
2015/11/01
Language
Traditional Chinese
File format
PDF (11MB), fit in large screen and Pubook
Pages
84
ID
63082
ISBN
10158367
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醃漬，一種傳承自古老文化的智慧，嚐之既下飯又美味，延伸至今，除了數不盡的佐餐選擇，還是菜餚中提味調味的靈魂所在。從初始的鹽漬、醬油漬、糖醋漬、味噌漬等，先人利用身邊的調味品搭配四季不同時蔬，創造出各種醃漬物，不但延長食物的保存期限，也豐富了四時的餐桌。以前家中種的菜如果吃不完，就會拿到院子裡曬乾，像是高麗菜、花椰菜、竹筍、蘿蔔等等，經過日曬再裝罐醃漬，遇到蔬菜短缺的季節，家中也不愁沒有配菜，愛物惜物、不浪費食材的觀念，深植在臺灣人的心中。一塊老菜脯不僅僅只是作物的收藏，還蘊含著農村傳統生活之美以及勤儉刻苦的客家風情。

Details

Released
2015/11/01
Language
Traditional Chinese
File format
PDF: Fit in large screen
Provide Adobe DRM
Provide PDF
Offer DRM free license
No
ID
63082
ISBN
10158367

Buy products firstAnd download app to watch

Details
　　

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