Lucciora 發表於 2006-10-29 00:15:41

麩皮卷!?腐皮卷!?

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dada 發表於 2006-10-29 23:33:28

<p class="MsoNormal" style="MARGIN: 0cm 0cm 0pt; mso-layout-grid-align: none;"><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">「麩」讀</span><font face="Times New Roman">fu1</font><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">。</span><p></p></p><p class="MsoNormal" style="MARGIN: 0cm 0cm 0pt; mso-layout-grid-align: none;"><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">《國語辭典》﹕「麩﹐小麥磨成麵粉後所留下的皮殼﹑碎屑。說文解字：『麩，小麥屑皮也。』太平御覽</span><span lang="ZH-TW" style="COLOR: black; FONT-FAMILY: MingLiU; mso-bidi-font-size: 18.0pt;">．</span><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">卷八五三</span><span lang="ZH-TW" style="COLOR: black; FONT-FAMILY: MingLiU; mso-bidi-font-size: 18.0pt;">．</span><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">飲食部</span><span lang="ZH-TW" style="COLOR: black; FONT-FAMILY: MingLiU; mso-bidi-font-size: 18.0pt;">．</span><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">麩：『五月五日至後，可糴麩，至冬以養馬。』亦稱為『麩皮』﹑『麩子』。」</span><span style="mso-bidi-font-family: MingLiU; mso-fareast-font-family: MingLiU;"><p></p></span></p><p class="MsoNormal" style="MARGIN: 0cm 0cm 0pt; mso-layout-grid-align: none;"><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">所以﹐「麩」字唔合﹐應該係「腐」。</span><span style="mso-bidi-font-family: MingLiU; mso-fareast-font-family: MingLiU;"><p></p></span></p><p class="MsoNormal" style="MARGIN: 0cm 0cm 0pt; mso-layout-grid-align: none;"><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">《維基百科》﹕</span><span style="mso-bidi-font-family: MingLiU; mso-fareast-font-family: MingLiU;"><p></p></span></p><p class="MsoNormal" style="MARGIN: 0cm 0cm 0pt; mso-layout-grid-align: none;"><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">腐皮，日語稱之為湯葉或湯波</span><font face="Times New Roman">(</font><span lang="ZH-CN" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU; mso-fareast-language: ZH-CN;">ゆば</span><font face="Times New Roman">)</font><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">，是東亞地區一種非常常見的食材。在利用大豆製成的豆漿製作豆腐的過程中，在其表面會凝固的一層脂肪含量較高的“皮”。這層皮就是腐皮。如果把腐皮卷起來晒乾則為腐竹。</span><p></p></p><p class="MsoNormal" style="MARGIN: 0cm 0cm 0pt; mso-layout-grid-align: none;"><span lang="ZH-TW" style="FONT-FAMILY: MingLiU; mso-ascii-font-family: 'Times New Roman'; mso-hansi-font-family: 'Times New Roman'; mso-bidi-font-family: MingLiU;">在中國，腐皮一般都會曬乾，然後再用來作烹飪的材料。在日本，除了曬乾後再炮製，他們亦愛吃新鮮製成的腐皮，並稱之為“生湯葉”。生腐皮除了可以作小吃以外，亦可以把它當做刺身蘸醬油吃。</span><span style="mso-bidi-font-family: MingLiU; mso-fareast-font-family: MingLiU;"><p></p></span></p>
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