PHSeaFood:燒酒螺遊客吮吸風味好 垂青豈恃在逢迎20061113
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Revision as of 08:40, 13 November 2006
燒酒螺遊客吮吸風味好 垂青豈恃在逢迎
到過澎湖旅遊的觀光客,一旦在觀光區品嚐過燒酒螺,相信永遠都難以忘懷自處理過的米螺中,藉由嘴巴的吸力吸取螺肉的感受,為了再一嚐澎湖燒酒螺的美味,不少觀光客有一股再來澎湖一遊的衝動,一位家住在新竹市的林姓小姐說:若澎湖的燒酒螺能夠轉銷到台灣本島,她相信:澎湖燒酒螺的美味,一定會成為國人口齒留香的鄉野小吃。
澎湖群島屬於陸棚的地形,四面環海的優質環境,形成了一個漁產富饒的海島,而散佈在各島嶼的岩盤上,自然地蘊育出特有的螺類,如:珠螺、白皮、米螺、黑煙等,而真正能放置於檯面上的螺類,唯有珠螺一項。
早期澎湖醃製的珠螺醬,可是全省獨一無二的鄉土野味,以地瓜稀飯為主食,配上幾碟自己醃製的小菜,風味十分的獨特,這十餘年來,由於經濟高速的發展及個人對衛生飲食習慣較為要求之下,澎湖傳統的醃製螺醬逐漸式微,目前僅能在特產店偶爾看到數瓶的珠螺醬、丁香醬等,但是,嚐過的人都說「沒有媽媽的味道」;而最珍貴的:要數醃製出來的醬汁,據使用這些醬汁來做菜的人,都會覺得這些醬汁要比市面上出售的魚露,還要更道地,更具有風味,迄今,仍能留下來古早味的鄉土野味,恐怕僅留下燒酒螺。
燒酒螺一般都以粗俗的米螺為素材,而米螺的產地,在澎湖得天獨厚的環境下,幾乎有礁石散佈的潮間帶,都可發現到它的蹤跡,且呈群集式的成長,尤其北部的白沙地區及馬公的重光,西衛海域為甚,會製作燒酒螺的民眾,都會利用退潮之際,提著竹簍到海邊撿拾,在經過浸洗及米螺吐砂的程序:即可先行燒製成熟的米螺。
為了讓米螺的尖端透空,商家往往都會利用鉗子來剔除螺尖,處理完這些繁瑣的工作,即可放入鍋內煎炒,在經過熱油後,應先行將佐料|蔥珠、蒜末、辣椒予以爆香,即可將處理好的米螺絲放入鍋內悶燒,在中途還必須加以沙茶醬、辣油或香油來入味,約廿至卅分鐘的悶薰,即可將香味四溢的燒酒螺予以起鍋陳放,經過簡單的包裝,就可以上市交易。
目前,在馬公觀音亭入口處及白沙通梁古榕邊販售燒酒螺的業者,都可說是現炒現賣的,難怪嚐過澎湖燒酒螺的觀光客,都會讚不絕口。
資料來源:澎湖時報[2006/11/13]