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〈中部〉牲禮變好吃年菜 「鎮長廚師」傳授 – 我是在地人

〈中部〉牲禮變好吃年菜 「鎮長廚師」傳授

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〔記者陳鳳麗/南投報導〕前草屯鎮長周信利從政前是辦桌廚師,做了一手好菜,去年在臉書開「鎮長上菜」單元大受歡迎,最近頻頻有人問:「如何讓拜拜用牲禮變好吃的年菜?」,他建議,牲禮中的豬肉和雞都可一肉兩吃,豬肉變梅干扣肉和客家小炒,雞肉則是芥菜雞湯加麻油雞,簡單好做又好吃。

有「廚師鎮長」稱號的前草屯鎮長周信利,去年臉書開「鎮長上菜」單元,每週教兩道家常菜,他親自示範拍成影片供網友參考。很多鎮民最近碰到他都在探詢「如何讓牲禮變為好吃年菜」,周信利索性自己試做一次,提供芥菜雞湯、麻油雞、梅干扣肉、客家小炒和糖醋魚的菜單。

周信利說,牲禮用的雞和豬肉都是川燙過而已,仍保存鮮甜肉質,豬肉四分之一做客家小炒,另外四分之三的豬肉切成厚片,加梅干菜和醬油放電鍋蒸;雞肉則一半做麻油雞,一半加蛤蜊和芥菜,也可再加少許的豬肉煮芥菜雞湯,該湯品要清爽可口的秘訣,就是將蒜頭用紗布包包著入湯煮,既好喝又不會混濁。

  • 前草屯鎮長周信利將拜拜用的豬肉切成厚片,加梅干菜蒸就是梅干扣肉。(記者陳鳳麗攝)

    前草屯鎮長周信利將拜拜用的豬肉切成厚片,加梅干菜蒸就是梅干扣肉。(記者陳鳳麗攝)

  • 前草屯鎮長周信利將拜拜用的牲禮,巧手變出一桌豐盛的年菜。(記者陳鳳麗攝)

    前草屯鎮長周信利將拜拜用的牲禮,巧手變出一桌豐盛的年菜。(記者陳鳳麗攝)

報導來源:自由時報【原文網址

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