EP60|扁魚:料理風味提升的靈魂食材 episode artwork

EPISODE · May 24, 2026 · 21 MIN

EP60|扁魚:料理風味提升的靈魂食材

from 河鮮海味 · host 黃之暘

AMD最新Helios AI平台,一個專為進階AI工作設計的超級系統!專為訓練兆級參數的AI模型而生,不僅提供最大頻寬,還兼顧能源效率。開放的ROCm軟體,部署更簡單,為您帶來可擴充且創新的AI解決方案。 https://fstry.pse.is/95rq9r 點選連結到AMD 官網了解更多 —— 以上為 Firstory Podcast 廣告 —— 「扁魚」多半是對小型比目魚類的通稱,也通泛稱此類魚曬成的魚乾,是台閩粵式料理常用來提鮮的食材。🔹 比目魚的分類邏輯:左鮃右鰈,眼睛位置決定名稱🔹 扁魚乾的製作工序與風味來源🔹 臺灣扁魚與香港大地魚:同樣食材,閩粵兩地的不同料理應用🔹 沙茶醬的鮮味來源🔹 透明魚骨標本的迷人世界從市場乾貨、白菜滷到沙茶醬,這集談扁魚如何成為料理中的提鮮關鍵,也延伸聊到比目魚的生態特色與觀賞魅力。——————🐟 加入訂閱會員:https://seafoodflavors.firstory.io/join一起更深入的聊魚、識魚、吃魚!📋 留言告訴我你對這一集的想法: https://open.firstory.me/user/cm5g9ldv900d501wycwhihoid/comments📩 合作邀約|[email protected]🐟 「河鮮海味」IG|https://www.instagram.com/seafood_flavor🐟 「河鮮海味食堂」Fb社團|https://www.facebook.com/groups/seafoodflavor2025歡迎追蹤,一起分享給更多的好朋友。本節目由 【sandshour 散時間】團隊製作播出sandshour 散時間|https://sandshour.com/ Powered by Firstory Hosting

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EP60|扁魚:料理風味提升的靈魂食材

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