![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9_Qk6GZH-WKLOEgh-dV_hVGE9G_QhCR4j2q-yzI5j3SOi2q4YAgJU121Yoms-8iRAqlSj4jtqhWFujlihyphenhyphenUpnoMhsUOFENnlyXRpAWahp_r1NymzCxRkDqE9yxjM4TjUT8T3w-rl5vaN/s1600/1547793847-3187506718.jpg)
【台灣源味本舖邀約文】
揪感心的台灣源味本舖,收集來自台灣各地農民心血,將黃豆、黑豆、白木耳飲、老蘿蔔乾等這些好物集中「禮好福氣包」裡,以優惠價NT$299元(免運費),提供給大家試吃,不只傳遞在地的即時好味,也讓人感受到「哩賀」的親切問候。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wMoq3BjV_TJm2oCmr0A1Ytypyyjc97w3ug6t_61hkuOtzXHAjVN0cgNzcwts2EqLiIUGh-9mFsAb0MzNRbGMAjGbg7zX074aCUt8VN7Rh70R6CNDMR0sdeJEEbQ8coT42EfYU56D8K1L/s1600/1547793848-2815428542.jpg)
老菜脯功效多還可舒緩感冒的不適,客家人古老相傳為「窮人人蔘」,而且越老越黑金,取得不易哪。台灣源味本舖 的老菜脯,使用來自高雄美濃秋冬限定的白玉蘿蔔,從採收、醃漬、封缸都不假他人之手,沒有額外添加物,僅以時間跟鹽巴來成就好味道。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9IFpbUh_mt6h6gQB_F1q3RH0b4o2XFo_LPSRiFyo6lTmFYw6ohEkhDGwudvu1HL3g5E_2c7TKMWOLFYsGiUkVdjA37gjZ7IZbWk29J-1ihs73pojEHRpS3dOVr5P2qnLYmyuQWQ6pbA1/s1600/1547793848-3740754429.jpg)
在食用上,大都拿來燉煮老菜脯雞湯或煮魚湯。這天我要用禮好福氣包裡的老蘿蔔乾來燉煮老菜脯蛤蜊雞湯。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBsY0WmHHbx_UBBvXvmlb3ZD2xd0hR6xEE_-0OKZcXL7rOc9aziu8GIYM-rkwbA-XFXYcpxrgiprjkbyPRkxyKf6w9lLCkj12IdkCK_H0hgYqqQPvlXzcZ-13VUSoUDT_qAaJkp5EClDQN/s1600/1547793849-1813865190.jpg)
老菜脯上鹽巴比較多,要多洗幾次,我額外準備一條普通的蘿蔔乾,相較外觀與顏色,就知道老菜脯的不凡。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZTvBlI1Rox42zdMywvYmeP_9vO7-5Hsdxobqe_Le4Uq74uPPero2jVq2FdWh7QGcJ8CTUh7PGkI_DkKqn1q0mKz1Aw1Ae68qVF8x5iARYClU1wuZxcVBprHq3Xrq3mo9X8Lvf-pWsmOY/s1600/1547793849-406377333.jpg)
老菜脯蛤蜊雞湯準備的材料有:
1.老菜脯一條
2.普通菜脯一條
3.老薑數片、清酒少許(米酒亦可)
4.土雞腿一根切大塊,新汆燙去血水
5.蛤蜊半斤
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfFJTmUeKKMSjATj8MEtYtCSzNHrwNj91W9cS-2anuSlmHFQJToENkqJOJEn7sfCL-3ITuVb0iJg58zUoxd3mjYp88A5-R4K0zNZehkWRYVUOXZAto3VACdWbL5rk29HPwrOn02qEtsXrO/s1600/1547793850-3515962639.jpg)
作法非常簡單。
1.先將老菜脯、菜脯和老薑至入鍋中,加入約1600cc清水。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtS1m59Be0tDTbmu74VbxEfJg3h_hNZnPORKkB4DY4de-QN5tIZWw6HBaL4fbCfd9u7iGxXclfLC1Ix7RM4Z3lmyRMDhbI1R3GZk_1WPXBQK3NM7r1x3hJahb3fLOuq_q_ukNKgJCdZVv7/s1600/1547793850-330741754.jpg)
2.煮滾後繼續小火煮35分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwWnDGfFwtRxBXlABVxU2BF1iZT8dHv83Fdo-Skr5C4FcjQlkIVbxzztzJErZSUyRlVXfPdoHO5pScCDnlueNyrqjTObt-4TA8fXhM-HYBe-DLF7hJ9OCr4ryNYfYOW0bUuNa63T_L_FD/s1600/1547793851-1224005691.jpg)
3.35分鐘後,加入雞腿和些許清酒,繼續煮25分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62GWRaWIYZz-nWb_gj6vh19q_NkRCXm9QYQFCOvouTQ4cl-o2aNc5kr_24HUNXnRFBHf3sLQzH6-hnjQcXBISad5gLTra65LNJCAwN2iayCQjYKFIH1rt7aLx7Tb5ECoLx_7XQSYk4CFX/s1600/1547793852-2127413356.jpg)
4.25分鐘後,開大火放蛤蜊。蛤蜊開蓋即可。(我們拍到放蛤蜊的相片,搜蕊)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_6QNepCLKHsZCAY9WC2SgUNQgisfQJmvkssQKQM7Nab4ymesPGE_Zns5QqOyVF9gBvnikWBAO1QIyEzdGSbCy73T_0wJLDsrCdI2njb6hOuSnqVt5ETi00ABB859K1rwzCCVaUEO-up1/s1600/1547793852-1585267520.jpg)
5.雞湯裡的老菜脯精華都釋放到湯裡,一般是不會吃這塊老菜脯。如果味道不夠,再加點鹽巴調味。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFFwDt0g8Gi_eAAmKSCXpwEVscluzFhgcYCJVp4KK1flJijrFF-j7BsGqdNLCNQlpgVyV0EB8c-Vb0WHDdefN4A-utEJzuikcdNmDVjZsaBcuzEGJfcbIigBb1AxXh1QCVE3VlIq2iqfX/s1600/1547793853-894578182.jpg)
香噴噴的老菜脯蛤蜊雞湯完成。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIPu6zFmhUh0hbXVOdRv_JeucIv5zME3uQg7DQeJ4n8gLBZp2yt7XY0PSmrvGL9TbrIN_wJsibK2VmXbwsgePeBRr7t5cANgP3AJ7rbEfULT66JF9MakOiqFqmd4RNipg7c8tomAkGk5w/s1600/1547793853-4190892011.jpg)
湯頭甘醇爽口、入口舒暢,喝完這一盅,我的咳嗽真的舒緩許多,看來老菜脯對呼吸系統有助益不是虛傳。煮婦要來去台灣源味本舖多備一點老菜脯才是。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_Rs5acnUD1JXE1OvBSybnOw4RuKyjG3AFIZacMfe6vmYWcg_pMOIu6S0QO1SGRgV49xy-OXr7t8Vt864Gw_1k6tECkApYGnwQvyHvUNvrQgA17diHjG8E-nWOkmomYz29kf2Mv1SSLIL/s1600/1547793854-1065776855.jpg)
台灣源味本舖
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