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入冬是吃獅蚶的季節
2010-11-16 627 views
潮汕人不時不吃，沒有薄殼了，就輪到吃獅蚶的季節。他們是老酒家做法，將獅蚶灼熟，撒兩片蒝荽去腥，連湯水奉來，感覺較泰國人只將獅蚶放碟高級。獅蚶浸著水，熟了的會開口，血紅的汁跑了出來，風味反不如泰國人走湯的做法原味，還未夠凍，獅蚶比較細，也欠一點肥美，老潮州伙計說配梅醬吃，偶說太甜不好，拿來魚露蘸吃，才是汕頭的鹹鮮味道。
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潮汕人不時不吃，沒有薄殼了，就輪到吃獅蚶的季節。他們是老酒家做法，將獅蚶灼熟，撒兩片蒝荽去腥，連湯水奉來，感覺較泰國人只將獅蚶放碟高級。

獅蚶浸著水，熟了的會開口，血紅的汁跑了出來，風味反不如泰國人走湯的做法原味，還未夠凍，獅蚶比較細，也欠一點肥美，老潮州伙計說配梅醬吃，偶說太甜不好，拿來魚露蘸吃，才是汕頭的鹹鮮味道。

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Spending Per Head
$80 (Other)
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中秋時讓薄殼終結．之後～澄海老四