蘿蔔經
六年前寫了一篇短文,談動物脂肪的美味,並預告會寫蔬菜,此言被某位朋友不時提起,著我快寫。這回是還稿債來了。
然而蔬菜之多,不如常吃的肥肉種類之少,豈能一篇盡包?今回不妨隨機選一種先說。
蘿蔔是根,在土上的葉我未得嘗。香港常見的蘿蔔,有白、紅、青三種。白者就是做蘿蔔糕或蘿蔔絲煎餅的材料,炒之即脆而甘甜多汁,但跟粟粉冬菇臘肉等合體成糕後,形雖在,但清爽之氣早全消了。它也會跟魚條或牛腩合烹,煮後軟並較易嚼,跟牛腩合烹則有點像豆腐一類,不過它不會大力吸收牛腩肉汁,反釋出水份,將肉汁調和得恰到好處。
紅的呢,也多稱為甘筍,似乎是因其名和狀而說的。三色蘿蔔當中,大家最常選它生吃,是沙拉的常客。如果炒之,其身邊不會少了芹菜為伴兒。另外就是熬(煲)湯,把它連熬幾小時復再翻熱,甜軟的紅蘿蔔會吃上好幾天。歐美菜有把它製蛋糕的,未知滋味如何。
青蘿蔔吃法最少;這個「青」字不作古解(藍),而是解為綠。它不會被生吃,也不用來炒食製糕,只是用來熬湯。媽子不喜進紅蘿蔔,故每次家中製青紅蘿蔔湯時,她那碗必然是清一色綠。
October 10th, 2004 at 11:27 am
>談動物脂肪的美味
師兄,係邊樹可以重溫你呢篇大作呢?
— 愛吃肉的收買佬
October 11th, 2004 at 7:53 am
剛摷返出來,請睇!
http://eric-spanner.blogspot.com/1999/01/blog-post.html
October 15th, 2004 at 8:52 am
我也有看你的blog, 只是没有留言. 谢谢你对散文集的生日祝贺!
October 16th, 2004 at 1:46 am
師! 兄! 何其動聽! 充滿黑! 色! 娛樂性!
October 16th, 2004 at 3:09 am
收收, 笑的人不是我, 是你~~
October 16th, 2004 at 10:15 am
叫佢做師兄,以示我對佢的尊重,有乜0甘好笑? ^_^
— 小收收
October 16th, 2004 at 10:20 am
elaine:一路順風。
sidekick+johnny:咁我都明白,何解師兄會有得笑o既,不過要我笑到見牙唔見眼,就重有少少難度囉。
October 19th, 2004 at 10:56 am
I like the way you wrote about 蘿蔔. It’s turnip and carrot. They’re two things but I like it when we call all of them as
蘿蔔.
How do you like this blog? I dun like blogger.com hehe … I have to post as anonymous..
littleoslo
October 20th, 2004 at 10:34 am
red is carrot, and white + green is turnip right? i will make such differation. more vegetable will come.
for the reasons of using blogger, i found people using it and it is convenient.