牛毛菜海蛎子汤  

Seaweed andd Oyster Soup

作　　者：吴春明(文/图) 

机构地区：[1]不详

出　　处：《走向世界》2024年第9期55-55,共1页Openings

摘　　要：过年,吃惯了山珍海味,大鱼大肉,几顿下来早已没了胃口。这时候在家设宴款待亲朋好友,最后来一道牛毛菜海蛎子汤,那一定会起到出其不意,完美收官的效果。牛毛菜生长在波浪冲击、盐度较高的岩礁上,大多是向光生长。这种贴着礁石生长的短短的黄褐色藻类叫石花菜,也叫海冻菜、凤尾草或草珊瑚。土生土长的海岛人则通常把它叫做“牛毛菜”,是因其晒干后状若牛毛而得名。当地人多在数九隆冬采其晒干贮存,备做汤菜或者打冻用。After several rounds of wine and several courses of food,Aall guests become completely full,unable to drink and eat anything any longer.At this moment,with the loud words"Soup is ready"from the hostess in the kitchen,a hot pot of soup is put on the middle of the table,followed by some jujube Bobo.Amidst the thick edible seaweed,locally known as"cattle hair seaweed",lies some oyster in the soup.

关 键 词：波浪冲击 牛毛 凤尾草 石花菜 草珊瑚 出其不意 晒干 

分 类 号：R28[医药卫生—中药学]