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Template:是日靚畫/2017/11/01

是日靚畫

上湯腐竹

腐竹，又叫腐皮或豆腐皮，係煮豆漿表面凝固嘅薄膜，可以新鮮食或曬乾後食，係東亞地區常見嘅嘢食原料。豆腐皮一詞最早出現喺李時珍《本草綱目》度，李時珍講，將豆漿加熱時，表面出現一層膜，將膜取出，乾咗後即得豆腐皮。

圖片來自：Augapfel @ flickr
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