在我們鹿谷山上
麻竹筍與
茶葉算是我們當地最主要的經濟作物,7-9月是山上麻竹筍的採收旺季,勤勞的茶農們會趁著夏茶採收完待秋茶採收的時間,再去山上收割
麻竹筍以貼補家用。
因為麻竹適應性廣、抗逆性強,所以在採收前後都不必再施藥投肥(可說是現今世道上最健康的食物了),讓它自然生長,只需在採收前將雜草與細竹除光以利後續收割,不過因為竹林總是在荒山水嶺蚊蟲橫行之間,收割的勞動之辛苦,唯有親身體會過才知這當中的辛勞。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRmDAqe6VUZRgUMfdi56c4QYtMKYdIYFqyTjYxtCJbjxZkQ_MYiWb5uG5l5V1xeFmwzV-RpshRKa8b4QUuh5k6ZyO8cYtrWkEzWDrOIP6yCiyGp0YiqaAxuMi5PtRK3OOyF8WQA6erRc1/s400/DSCF4112.JPG) |
粗大的麻竹筍 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZv1QGUT71HGXGPzl-PL6kXiNBmIgU4gTM2tuza0DMdH2LM_tJWWv7F4X19o5NsiaFdj04zQSuCglGmAeMmeuQSgv1WecNTtdA9coo353CVfIbblBINMWnUHfEsAMD4SvwhwlVsO2BvkkC/s400/DSCF4115.JPG) |
收割集中,等待去殼 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53H3Vo3FgyJYwFIMpS30tC-XxxrzI4y4ng1_v9-bgDGvNfpDKTkhQ2tmaqifO4iLUcEKXY-pzv7TxWad9AUlI5u77xGgsoRAKO89poVBXuWX-QKs4BPAaXWsPshUFwl4sNLfNkJ_Ouaoj/s400/DSCF4109.JPG) |
去完筍殼後,分成筍管與筍尾 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB00FrLml73UMApkULpikaBdMXsiV_66r-3jg43ytC9oTn5FzPbDPtvjVu7Z1P0JSZZ_ZQcU5Wipsv3bEVmmwi4VlECUbfWxexdPL0n67NPg2zAaPSupM-iwcqZb2X8IkFfYFoTu8_iBqP/s400/DSCF4121.JPG) |
分裝集中 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwT_a9OdMqL2GRZnAjyAiR-BLVAn-P1Y3FO9t9yqSxVBtuXENtItMny3DLJ2bD-FSJm-DZVSqK2SCu6PaJkUovziwdws9mqM8NCILqFFzqySZVyyxhPP-iBK5-9hS22APu3ihoncGe1P2s/s400/DSCF4135.JPG) |
早上9點,已收割了將近一車的筍子 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNwVbfPF-I9fJCivweQIV07958qp10RFK6h7RU28auGA-X6B_AGihLZ1KicqW5TZnErpOaqSIf0WLs9Up1kgnDUi9O145C1XldUtUr2uAOSIG2Tges_6AXMzzBPOvOLLN52G7p-tkddt7/s400/DSCF4279.JPG) |
洗乾淨再稍做處理,即送往鹿谷各大知名餐廳(紫林莊、福林、竹棧、等.....) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7KY52Rug7PkSGoe_Aqlx_ZdDuGWiotus0rUg24Pc-bMFCIhiuyLiaLiJ8liaRLXLvMaeVy5HBQeQnpL01IeaVXMRWsjpe-lLHZUeEbs-9T9DO4n72FZVHqTFYgXxVaVynZFuUU_8kq6v/s400/DSCF4288.JPG) |
部分筍尾留下來將它煮熟去菁味及苦澀,後製成筍乾 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS7TNjR4Nc0iLc7qAIncz4-KgtPm_1rivZLyxv0KblT4e-nsdnp0tQiZCY2oLMnsfs8f_6EF2nIp5r2NhKZG4n1JmbZJSdvB_fjY63mNh7q6Yyg5qwHw-XTtN2tl9s5uLQglKMc5e9dBM/s400/DSCF4483.JPG) |
大火滾煮幾個小時後,當筍子的菁味轉變成像玉米剛煮好的香味,即可打撈起 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzdB40EVH2ygiHceo2n2gC6Lr69a7T38uSI0NjK4EkztTUsw_yxgfo49YJqzYpn51Ltuew8e09J7w5shjczsokUSlWerdrLpO9pKx6YRDH4EeY4-cW38T52ar9LaFbjXIF9smYbRQ39PR/s400/DSCF4292.JPG) |
放涼後,再將筍尾剖開鋪平,壓乾去除水分 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZErU2BMyPH9po2uKv8EH16kaz8wvEfcB1vey3hF8yVCYM8Qnm4eOl-XCDSoZnffZYyQSbhgUV1BYuOBGWp6jqB4a9hJIxgISpWacI_34tKR2tY-RmJ0AWTIBdGe1YcoQV2bFkcjm3GPc/s400/%25E7%2585%25A7%25E7%2589%2587+031.jpg) |
冬天氣候乾燥冬陽暖照時,再拿出來曬乾,太陽照射後,筍乾香瀰漫 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wDdHrco4rzmVDuVsbS7NMvEH_vuaFVwkDTD8Kmwvf5Cnfm2ci5mKgDmWzHzCugX1YbKgOTUOw61BbeN2_e4UIrGZxqfXw59Zn_vIIIOa8Pv4gw1ZQ7RRvzpeW7dxOlMRcoNUNw_gw14D/s400/%25E7%2585%25A7%25E7%2589%2587+035.jpg) |
分有筍乾絲跟筍乾,日曬過程中須靠人工翻面 |
麻竹筍是一種很健康且富纖維的農產品,只是處理的過程繁瑣了點,所以一般都市人家的餐桌上幾乎很少出現,很多離開故鄉去外地打拼的遊子們,往往忘不了這古早的媽媽味,每次到了收割季總會有許多人事先預定,某某誰要幾罐醬筍、某某誰又要多少筍乾及醬筍,好生忙碌阿!
雖然這工作很辛苦,也不知道還能做多久,不過為了能讓這健康的古早媽媽味繼續傳承下去,我想我們還是會一直作下去,反正自己也愛吃 ^0^
所以各位如果到了鹿谷或溪頭來玩,除了買
茶葉別忘了一定要再嚐嚐這道地的當地料理(筍子大餐)喔~
延伸閱讀:
大姊的生日禮物 ~ 筍仔飯
桂竹筍長這樣~
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