板薯,秋季瑶家餐桌上的独品
板薯相似红薯类,它是藤蔓攀爬,地上结薯品种;这种叫着“板薯”的菜品,它是恭城偏远山区瑶家人世袭沿种的独特品种。由于品种稀奇种植量少,因而,它在山外市场上是很少见到的。早春,瑶家人在上年预留的板薯种中(通常是藤蔓环结,让薯体挂在火坑头上烟薰过冬),切成小块状,用灶灰涂抺刀伤口处,让薯浆凝结,然后便可拿到地上种下。板薯种的间距在80公分左右,间距预留少了,是不利于日后板薯的横向生长的。
通过夏秋季节的生长,到了深秋,在板薯的根部,便见泥土有裂开。这是板薯在地下生长膨大的结果。选择泥土裂隙大的挖,地下的板薯肯定就会肥厚个大。
新鲜的板薯挖回,用竹片或是小刀把薯体的表皮刮除,内肉是白黄相间的薯色。瑶家人一般都是切片清煮,有肉骨类菜,把板薯片放入锅中烫食,这也是瑶家人最常见的板薯煮法。
这板薯和山药的味道相似,它们都是清甜细滑;在肉汤内烫熟的板薯,那味道兼有肉香,食时是更爽口。
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https://gongcheng.app1.magcloud.net/public/emotion/face_013.png {:11_1139:}{:11_1139:} 紫色的好吃点 ”逢瑶必香“似的,大凡的东西何必牵扯上个瑶字https://gongcheng.app1.magcloud.net/public/emotion/face_076.pnghttps://gongcheng.app1.magcloud.net/public/emotion/face_076.pnghttps://gongcheng.app1.magcloud.net/public/emotion/face_076.png!https://gongcheng.app1.magcloud.net/public/emotion/face_018.pnghttps://gongcheng.app1.magcloud.net/public/emotion/face_018.pnghttps://gongcheng.app1.magcloud.net/public/emotion/face_018.png {:11_1143:} 这个刮皮的时候好像会痒的https://gongcheng.app1.magcloud.net/public/emotion/face_048.png {:11_1143:} 力行者 发表于 2020-10-10 07:52
”逢瑶必香“似的,大凡的东西何必牵扯上个瑶字!
作为瑶族作者,本人不会跨族去写汉族及其他民族的事。抱歉! 这不是凉薯吗? 好像吃过 {:11_1143:} 好像都还没吃过 hoei 发表于 2020-10-10 13:37
这不是凉薯吗?
你有点瞎 恭城街最靓的仔 发表于 2020-10-11 16:45
你有点瞎
凉薯和板薯确实差别特大!
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