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鱿鱼羹

Published: 2026-09-29 👁 100 views
Last updated 2026-09-29 —   典故源自福建,“善制海鲜,每每羹汤”,后传入台湾。  风味所用鱿鱼,系将生鱿经太阳曝晒或烘干去掉水分制成。汤底用大滑汤,配料有醋、蒜泥、辣椒酱。具有咸、甜、芬芳三重滋味。…

鱿鱼羹

  典故源自福建,“善制海鲜,每每羹汤”,后传入台湾。

    风味所用鱿鱼,系将生鱿经太阳曝晒或烘干去掉水分制成。汤底用大滑汤,配料有醋、蒜泥、辣椒酱。具有咸、甜、芬芳三重滋味。

  

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