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Work: 螺螄粉 Viewing: Source

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螺螄粉，
柳州小食也。以熟米粉入螺螄湯，佐以酸筍、木耳、腐竹、花生、時蔬，調製而成。味酸辣，鮮燙。

其法以田螺浸水，越兩日取出，去尾，瀝水備用。後燒熱油，加薑蒜、辣椒、紫蘇翻炒。複以螺入其中，加味料，炒至四分熟，注水，合辛香料熬制螺湯。再燒水，煮時蔬米粉，取出注入螺湯，加佐菜而成。

米粉宜生榨，以陳米製。湯以青螺爲底料，合豬骨及香料熬制。佐料多少不拘，可有損益。

考其源，所說不一。或謂八十年代，
解放南路某粉舖之役，常於巳時攜米粉，至鄰舖螺螄攤，合青蔬煮食。攤主老嫗以爲味佳，遂製爲小食售之。因是風靡潭中，乃至於桂省。

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Work ID: 93681
Document ID: 260976
Title: 螺螄粉
Corpus root: 維基大典
Page title: 螺螄粉
File: 螺螄粉.txt
Path: 維基大典/clean/螺螄粉/螺螄粉.txt

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螺螄粉，柳州小食也。以熟米粉入螺螄湯，佐以酸筍、木耳、腐竹、花生、時蔬，調製而成。味酸辣，鮮燙。其法以田螺浸水，越兩日取出，去尾，瀝水備用。後燒熱油，加薑蒜、辣椒、紫蘇翻炒。複以螺入其中，加味料，炒至四分熟，注水，合辛香料熬制螺湯。再燒水，煮時蔬米粉，取出注入螺湯，加佐菜而成。米粉宜生榨，以陳米製。湯以青螺爲底料，合豬骨及香料熬制。佐料多少不拘，可有損益。考其源，所說不一。或謂八十年代，解放南路某粉舖之役，常於巳時攜米粉，至鄰舖螺螄攤，合青蔬煮食。攤主老嫗以爲味佳，遂製爲小食售之。因是風靡潭中，乃至於桂省。