【餐飲科－臺灣小吃】網路讀書會：口齒留香的庶民美食—滷肉飯

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各位學員們大家好：

莊寶華老師在中華函授學校【臺灣小吃】同步互動課程中提到魯肉飯是一道歷久不衰的庶民美食。在光復初期，由於當時物資缺乏，「肉」可說是飯桌上的奢侈品，除非逢年過節，否則平時想吃到肉類的佳餚實在是很不容易。

魯肉飯的製作及烹調方式也許因人而異，所使用的豬肉部位不盡相同，有人使用後腿肉、肩胛肉或是三層肉，但滷製的火候、香料的調配及肉與滷汁的比例更是滷肉飯好吃的關鍵。魯肉飯汁油肉嫩的滷汁，和粒粒分明的白飯拌和在一起，或加上肉燥、酸菜、筍子更好吃，但不能太油膩，肉要滷到入口即化，口味可以重些卻不能死鹹，小小一碗真的不簡單啊！

莊老師亦詳細解說學員於線上發問之製作美食有關的問題，一堂課下來，不但獲得了魯肉飯的製作秘笈，還能交流其他製作美食有關的問題，真是獲益匪淺呀！

【腦力激盪】

滷肉汁燉煮時應開什麼大火或小火？

 

對課程有興趣的學員們歡迎登入中華函授學校遠距學習網數位學習平臺，並至線上同步互動課程中點選線上觀看或下載錄影檔，再與大家分享上課心得喔！

【臺灣小吃】課程場次如下：

臺北時間6/14（日）08:30-10:00及14:30-16:00

臺北時間7/19（日）08:30-10:00及14:30-16:00

臺北時間8/23（日）08:30-10:00及14:30-16:00

也歡迎學員們在課程時段內，透過下列網址進入課程會議室：

https://nou.webex.com/nou/j.php?MTID=me7b8994121d50b3c2d2dd8b4f6d19035

中華函授學校同步互動課程網頁網址(包含連線使用手冊&連線使用影音說明)：

https://www.facebook.com/ocac.chcs#!/ocac.chcs/app_203351739677351

中華函授學校專案小組 與您分享！ 

79 thoughts on “【餐飲科－臺灣小吃】網路讀書會：口齒留香的庶民美食—滷肉飯”

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