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食譜　臘味煲仔飯
Feb 7th 2014, 15:08

不如在家吃

食譜　臘味煲仔飯 臘腸

臘腸（ Chinese pork sausage）又名豉味臘腸，天氣轉涼時吃蛇羮，多數配碗鴛鴦腸飯，即臘腸膶腸飯。臘腸卷、臘腸冬菇蒸雞，滋味得很，充滿油香及臘腸香。生炒糯米飯及炒蠔豉鬆，必須加點臘腸，否則風味不同。 

臘腸是將剁碎了的豬肉及肥豬肉，加入酒、鹽、豉油及糖，灌入腸衣，風乾或烘乾幾日而成。豬肉多數是後髀肉，肉質較有彈性，肥肉則用爽口脊肥肉。肥肉的油分令臘腸甘香，以前瘦肉最多只佔六成，現在為了食得健康，瘦肉比例更高了。
臘腸原本是天然生曬，需要有北風的日子才能吹乾。現今多已改為用烘爐或發熱線烘乾。沒有天氣限制，一些大牌子全年也售臘腸。

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