人與飲食的連結,始於日常。在自給自足的農耕社會,資源不多,人們只能靠一雙手,耕作禾稻、打殼取米,有時簡單煮成一碗粥、飯;有時手有簡單器具,則把米化粉或作漿,幻變出各類糕粿粉糖。祖籍惠州的孫家榮(Eric)仍深刻記得,幼時在鄉村地區,祖母製作的蘿蔔糕,就是直接磨米製作,米香分外馥郁。詳細食譜:http://bit.ly/3vYSjQ3
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明周娛樂 www.mpweekly.com/entertainment
www.instagram.com/entertainment.mpw
明周文化 www.mpweekly.com/culture
www.instagram.com/mpw.culture
想食明周 www.facebook.com/foodiempw
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INNER www.facebook.com/innermpw
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-----------------------------------------------------------------------------------------
立即訂閱《明周》電子版:
https://bit.ly/3t1Jmmx
明周娛樂 www.mpweekly.com/entertainment
www.instagram.com/entertainment.mpw
明周文化 www.mpweekly.com/culture
www.instagram.com/mpw.culture
想食明周 www.facebook.com/foodiempw
www.instagram.com/foodie.mpw
INNER www.facebook.com/innermpw
www.instagram.com/in__ner