Skip to content
main navigation
Login
Username
Password
I forgot my password
Search
Search
Search
Home
Student Success Center
Admissions
Fast Track
Library
Online Help
You are here:
Academics
Business - BUS
Business Communications
BUS 368 FT - Business Communications
Blog
Main screen
Edit a post
Current view: Course Administrator
View as: Faculty
View as: Students
View this screen as a student
BUS 368 FT - Business Communications
Menu
Quick Links
Main Section
Course Faculty
Course Schedule/Syllabus
Attendance
Week One: 10/3-10/9
Week Two: 10/10-10/16
Week Three: 10/17-10/23
Week Four: 10/24-10/30
Week Five: 10/31-11/6
Marketing Course
Writing Resources & Tutor
Mytalladega Support
Faculty Resource Page
Blog
Blog 1
Blog 2
Free-form Content
Blog 3
Blog 4
Blog 5
Blog 6
Blog 7
Blog isc
Blog 8
Blog 9
Free-form Content 1
Blog 10
Blog 11
Blog 12
Blog 13
Blog 14
Blog 15
Blog 16
Blog 17
Blog 18
Book
Blog 19
Blog 20
Add a Page
Course Manager
Usage Statistics
Quick Links
Federal Student Aid Net Price Calculator
Student Email
Faculty/Staff Email
Talladega College
Sidebar
Blog
Send to Printer
Help
Preferences
Access
Options
Settings
MoxieManager
Blog
Edit a post
 
Content
Options
Headline:
Choose priority option
Priority:
Regular
High
Text:
<p>這個世界上總有一些神奇的食物,它們擁有著自己獨特的味道,讓人又愛又恨。比如榴槤、臭豆腐、鯡魚罐頭、納豆、韓國鰩魚片、冰島干鯊、榴槤等、。聞著臭,吃著香,說的便是<a href="https://www.lsf-tw.com/">螺螄粉</a>。</p> <p>一碗螺螄粉端上來,白粉紅油亮湯底,赤紅的花生米,黑亮的木耳,鮮綠的蔬菜,金燦燦的腐竹,還有銷魂的酸筍。無疑是米粉中的佛跳牆!</p> <p><img src="https://www.lsf-tw.com/wp-content/uploads/2023/08/%E8%9E%BA%E8%9B%B3%E7%B2%8912.webp" alt="此图片的alt属性为空;文件名为%E8%9E%BA%E8%9B%B3%E7%B2%8912.webp" /></p> <p>但是,說起<a href="https://www.lsf-tw.com/">螺絲粉</a>,很多人都好奇螺螄粉里為什麼沒有螺螄?螺螄粉的湯底是用香料爆炒過的螺螄和豬骨頭熬煮而成的,所以叫做螺螄粉。螺螄的精華都在湯底里,螺螄粉里確實是沒有螺螄的。</p> <p>螺螄粉的湯底是用香料爆炒過的螺螄和豬骨頭熬煮的螺肉,用的都是柳州當地獨有的石螺。這些石螺多數生長在河流邊或者是農民撒在水稻田裡,雜質少味鮮甜!石螺採集回來先浸泡吐沙,然後剪掉不乾淨的尾部。清理乾淨之後,與羅漢果、丁香、花椒、甘草等12種天然香辛料燜煮,再用鮮豬筒骨、雞架熬制湯底12小時後,再用香菇進行混合烹飪。這樣做出來的螺螄肉口感細膩醇香、香辣過癮、濃<br />香鮮美!慢熬螺螄湯底醇厚鮮味,喝一口上頭。</p> <p>滾燙的湯底里,裹挾著螺螄的鮮美,與豬骨的濃郁鮮香,兩者的意外結合,讓湯汁格外的鮮。沒有酸筍,螺螄粉就少了那股子區別於其他米粉的獨特味道,也就失去了靈魂!臭到骨子裡的酸筍是螺螄粉的靈魂螺螄粉向來以臭聞名,那這臭味兒到底從何而來?</p> <p><img src="https://www.lsf-tw.com/wp-content/uploads/2023/08/ABUIABACGAAgzMuBhgYowLqG2QUw2AQ42AQ-1.webp" alt="此图片的alt属性为空;文件名为ABUIABACGAAgzMuBhgYowLqG2QUw2AQ42AQ-1.webp" /></p> <p><a href="https://www.lsf-tw.com/">柳州螺螄粉</a>,精選的是新鮮大頭筍,採挖之後就地去殼、泉水灌洗、切絲、入瓦缸腌制,一系列動作要在8小時內完成。之後,在瓦缸內浸泡發酵,靜等15-30天,酸筍這才帶著迷幻的氣息出現在人們的飯桌上!這酸筍,聞起來臭,實則香而不腐,聞之開胃。吃一口,更是酸脆水靈,鮮香爽嫩,只要嗦一口,酸、辣、鮮、香僅憑一撮粉全部帶進口腔,再呲溜一下肚,已然飄飄欲仙了!</p> <p>做起來也簡單便捷:只要煮粉-煮湯-加料3個步驟,廚房小白也能輕鬆搞定一碗熱氣騰騰、正宗地道的絕世美味,全程不過15分鐘而已!不過,值得注意的是,一定要最後加喜歡吃的青菜,鴨掌,炸蛋,滷蛋......</p> <p>深夜加班餓了、外賣吃膩了、到飯點了沒食慾、朋友來訪不知道吃什麼……不妨就煮上一碗<a href="https://www.lsf-tw.com/">螺獅粉</a>,拯救你睏乏的味蕾吧!</p> <p><strong>延伸閱讀:</strong><a href="https://www.lsf-tw.com/luosifen-cooking-method.html">螺螄粉煮法</a></p>
Comments:
Enable Comments
Attribution:
Include your name as the author
Show to:
Context
:
BUS 368 FT - Business Communications
All users in BUS 368 FT - Business Communications
Faculty
Students
Select a base role
Base roles
All users
Include guests
<<
A-F
G-Z
>>
Administrators
Admissions Administrators
Admissions Counselors
Admissions Officers
Admissions page admin
Advancement Officers
Advisor Administrators
Advisors
Biology Dept.
Biology Portal
Business Office Administrators
Candidates
Check Point Users
Coaches
Constituents
Covid 19 Students
Employment Applicant
Faculty
Fast Track admin
Fast Track Students
Financial Aid Administrators
HR Module Manager
Library Admin
Login Form Test Group
PR
Reg Admin
Retention faculty
Retention Managers
Sandbox tab admins
Staff
Staff Administrators
Staff Retention Manager
Student Administrators
Student Life Admins
Students
When:
Select a start and end date and time
Start:
Start:
Display immediately
Display on
Pick Start Date
at
Enter a time
End:
End:
Keep in Archive
Delete on:
Pick End Date
at
Enter a time