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泰國水泡菜
- 2024年2月15日
- 讀畢需時 1 分鐘
家家戶戶皆醃漬，最地道的滋味！
邀請來自緬甸與泰國的高秀清女士擔任講師，水泡菜是緬甸跟泰國的家常菜，常常一個冬天家家户户就会醃漬一缸缸存放供一整年食用，說起水泡菜的功能可多了，可以煮魚湯提味，正宗的泰式梅干扣肉，炒肉絲配白飯，那可是最佳的好滋味了。
講師從原鄉嫁到馬祖，也帶來家鄉最懷念的口味，不論妳的原鄉來自哪裡，只要妳願意分享，我們都願意聆聽，這就是在馬祖多元族群文化的融合。
作法：
1.先將曬乾2天的芥菜，用水洗淨剝片
2.將洗乾淨的芥菜切約2公分寬
3.加入少許鹽巴搓揉至出水（將水倒掉）
4.加入茴香粉及香菜粉
5.將如先前打好的純辣椒醬
6.加入醋，糖水及砂糖，搓揉至均勻
7.放置室溫2天，第3天放進冰箱保存
8.一週後即可食用
I read the post about 泰國水泡菜 and it helped me learn that this is a kind of home-made pickled vegetable from Thailand and Myanmar that families ferment in big jars to eat all year and use in soups and stir-fried dishes, showing how food connects culture and daily life. Once in a school online stall I had to use woocommerce product description writing services to finish my item pages, and that helped me see how clear words help others picture what you are sharing. It made me think that simple food and good writing both tell stories about people and places.