煮法百搭青瓜花

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>本週又來懷舊,飲食記者話當年。</strong></span></span></p>

<p>除了新餐廳、外國星級名廚到訪,或與飲食有關的社會新聞、季節時令食材,都是飲食版常見主題。<br />
臨近復活節,有春回大地的意味,當時便曾經做過吃花這題目。<br />
那時介紹的,不外是泡茶、果醬或加在沙律、蛋糕上的可食用有機紫羅蘭或玫瑰,及另有入秋進補蛇羹常備的菊花瓣。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/stephanie/Mflower.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>朵朵修剪好的意大利青瓜花,以多款芝士作為美味餡料,組合出風味各異的頭盤。無論是稱之為西葫蘆、櫛瓜、翠肉瓜或意大利青瓜,Zucchini的中文名都不如其洋名知名度高,它不是青瓜,很少會生吃。營養方面,意大利青瓜水份充沛且低熱量,含有葉酸、鉀、維他命A和C。</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>最近在羅馬的餐廳吃飯,看菜牌上<span style="color:rgb(255, 140, 0)"><span style="font-size:14px"><strong>Fiori Zucca的菜式,即Zucchini Flowers或Squash Blossoms,且稱之為意大利青瓜花</strong></span></span>。<br />
如頭盤炸蘸意大利青瓜花、意大利青瓜花番紅花鮮蝦燴飯,才讓我想到,<br />
如果那時知道有這橙黃鮮花食材,那篇吃花報導應該生色不少。</p>

<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>意大利青瓜花加熱煮熟後依然美麗,感覺juicy又爽脆。</strong></span></span>無奈這種充滿歐洲感覺的季節性食材,較少出現在本地餐廳,<br />
所以不妨趁此機會認識一下它。到旅行時嚐嚐看,用味蕾體驗一地的風土與作物,以提升遊歷異地美味回憶的指數!</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/stephanie/Mzucchini.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>作為食材,意大利青瓜主要用於煮熱而不是生吃,例如做成蔬菜千層麵、切薄片烤香作為頭盤,或煮成濃湯。</pre>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:14px"><span style="color:#FF8C00"><strong>最常見的做法是做成內裡汁醬充沛,表層脆香的頭盤。</strong></span></span><br />
先去掉花芯裡的雄蕊,釀入芝士、麵粉、鯷魚碎等調成的餡料,再蘸一層麵糊炸香。<br />
<span style="color:#FF8C00"><span style="font-size:14px"><strong>也有人將番茄水牛芝士、吃不完的意大利燴飯作為餡料,包進花瓣裡,再以橄欖油煎香。</strong></span></span></p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>無論是哪種作法,意大利青瓜花的賣相和多汁青脆的口感,都令人眼前一亮。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/stephanie/Mzucchiniflower.jpg" item_link="" item_target="_blank" item_title=""]{item_description}<pre>在超市看到的包裝意大利青瓜花,像圖中花瓣已長得比較大片的狀態且仍連著花莖,當廚師的朋友說,最適合按每位四顆花的份量,做炸釀意大利青瓜這頭盤。
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<p>&nbsp;</p>{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="0"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="0"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:14px"><strong>Stephanie</strong></span></p>

<p>曾是飲食和旅遊記者,目前教瑜伽及寫字謀生。兩次去印度再做寄宿生,進修瑜伽之餘喜歡流漣學校飯堂,從而得知印度菜不止得咖喱,開心大發現是認識印度養生醫學阿育吠陀,想吃得健康吃出美,可由此入手。</p>

<p><span style="color:rgb(34, 34, 34); font-family:arial,sans-serif; font-size:14px">facebook:&nbsp;</span><u><em><strong><a href="https://www.facebook.com/Reflectionsonyoga/"><span style="color:#0000CD">我的印度學習筆記 Reflections on Yoga</span></a></strong></em></u></p>

<p><span style="color:rgb(34, 34, 34); font-family:arial,sans-serif; font-size:14px">blog:&nbsp;</span><u><em><strong><a href="http://yogastephanie.blogspot.it/" style="color: rgb(17, 85, 204); font-family: arial, sans-serif; font-size: 14px; line-height: normal;" target="_blank">http://yogastephanie.blogspot.it/</a></strong></em></u></p>
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<p>更多印度養生文章:</p>
<p><span style="text-decoration: underline;"><strong><a href="home-cooking/columntips/898-%E5%8D%B0%E5%BA%A6keep-fit%E7%B2%A5-%E9%A6%99%E6%96%99daliya%E9%A3%9F%E8%AD%9C-recipe.html">印度Keep Fit粥 香料Daliya食譜</a></strong></span></p>
<p><span style="text-decoration: underline;"><strong><a href="home-cooking/health-tips/896-%E9%87%8D%E6%95%B4%E5%8E%9F%E8%83%BD%E9%87%8F-%E5%8D%B0%E5%BA%A6%E9%A4%8A%E7%94%9F%E7%86%B1%E5%A5%B6diy-recipe.html">重整原能量 印度養生熱奶DIY</a></strong></span></p>
<p>你或有興趣的健康食譜:<span style="text-decoration: underline;"><strong><a href="home-cooking/health-tips/956-%E6%9C%88%E7%B6%93%E5%A4%B1%E8%AA%BF%E9%A3%9F%E9%B5%AA%E9%B6%89%E8%9B%8B-healthtips-eggs.html">月經失調食鵪鶉蛋</a></strong></span></p>
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