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佛手

  • 2019年8月7日
  • 讀畢需時 1 分鐘

佛手是在台灣極為少見的鮮貝類,佛手學名「龜足」,又稱「龜爪」,馬祖人亦稱為「筆架」,因其形如桌上筆架而得名。


佛手多固著在海邊低潮線至高潮線的岩縫中,每年冬春間肉肥,其肉色淡紅,用白糖加少量紅糟油炒,味道鮮美,肉質脆嫩,清蒸或紅糟也都別具風味。


食用時,就像啃瓜子一樣,以門牙輕咬側邊就開了,將貝肉取出,但前端黑色部分不宜食用。馬祖民眾常拿佛手當作下酒菜,剝殼下酒,趣味無窮。




相關食譜推薦:清蒸佛手

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Oldenburg Tay
Oldenburg Tay
7月09日

Bubble Word Jam is not flashy, and that is kind of why I like it. It does not need a huge setup. Give me word bubbles, a few categories to uncover, limited moves, and a board that slowly cleans itself up. That loop pulled me in faster than I expected.

按讚

My first real pixel flow lesson was to stop trusting the visible board too much. Sometimes the color you need later is buried under a huge patch of another color. The pigs have fixed ammo, so sending the right color at the wrong time can still ruin the run. I kept playing because the game teaches you through mistakes without a giant tutorial.

按讚
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