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早晨的日記 - 炸兩 2022/04/18 | Penana
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早晨的日記
ISSUE #199
Author: 梓浩韋文
Published:
Apr 18, 2022
早晨的日記
Author: 梓浩韋文
Published:
Apr 18, 2022
ISSUE #199
炸兩 2022/04/18
No Plagiarism!39uxNcIDmiJGfUhqPRV1posted on PＥNAＮＡ

昨天跟太太談起「炸兩」這地道食物，慨嘆找不回以前的味道。

現在吃到的炸兩，很多食店會把中間的油條翻炸，原理並不了解，可能是廚師想食客吃下時有一種脆脆的感覺。可是，好味道的油條在於它內裡有種充實的口感，最忌炸得太脆而內裡空蕩蕩。吃炸兩時也一樣，油條炸得太脆，配合外面軟軟的腸粉，在進食時便有違和感。所以，自己對那些包了春卷的腸粉也是敬而遠之。

大部份的店家現在都把炸兩叫成炸腸，可能是「炸兩腸粉」的縮寫，就如蝦腸和义腸一樣。小時候卻在某店家見過「炸三」，「炸四」。那時的理解，「兩」代表了一碟內有兩條腸粉，如果你想要多一些，炸三便有三條，炸四便有四條，現在已看不到這做法了。

172.70.131.146

ns 172.70.131.146da2
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早晨的日記
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Last updated: Jan 29, 2025
Total word count: 85,586
Total reading time: 285 Minutes
Writer:
梓浩韋文
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