旅遊與美食總覽: 中部版南部版花菜花苞嫩甜繽紛－warmsun旅行遊天下的部落格

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<<蘋果日報>>旅遊與美食總覽

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Mar 6th 2014, 23:00

這兩年市面上也出現了彩色花椰菜和青花筍，烹調後，不僅讓菜餚色澤更美觀，且吃來甜嫩無土味。至於食用花苞，最常見的是櫛瓜花，酥炸後品嘗，滋味香甜優雅。

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warmsun旅行遊天下的部落格