'%3e%3csodipodi:namedview%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1'%20objecttolerance='10'%20gridtolerance='10'%20guidetolerance='10'%20inkscape:pageopacity='0'%20inkscape:pageshadow='2'%20inkscape:window-width='1366'%20inkscape:window-height='706'%20id='namedview3731'%20showgrid='false'%20inkscape:zoom='15.245222'%20inkscape:cx='5.6822049'%20inkscape:cy='12.495936'%20inkscape:window-x='-8'%20inkscape:window-y='-8'%20inkscape:window-maximized='1'%20inkscape:current-layer='imagebot_2'%20/%3e%3cdefs%20id='defs13'%20/%3e%3cmetadata%20id='imagebot_6'%3eimage/svg+xml%3crdf:RDF%3e%3ccc:Work%20rdf:about=''%3e%3cdc:format%3eimage/svg+xml%3c/dc:format%3e%3cdc:type%20rdf:resource='http://purl.org/dc/dcmitype/StillImage'%20/%3e%3cdc:title%3e%3c/dc:title%3e%3c/cc:Work%3e%3c/rdf:RDF%3e%3c/metadata%3e%3cg%20transform='translate(3.9661017,3.5677966)'%20id='imagebot_2'%20label='Layer%201'%3e%3cpath%20inkscape:connector-curvature='0'%20stroke-miterlimit='4'%20d='M%20-2.5783352e-4,-0.00146808%2017.435473,18.212367'%20id='imagebot_5'%20style='opacity:1;fill:%235f6368;stroke:%235f6368;stroke-width:3.23161912;stroke-linecap:round;stroke-miterlimit:4;fill-opacity:1;stroke-opacity:1'%20/%3e%3cpath%20inkscape:connector-curvature='0'%20stroke-miterlimit='4'%20d='M%20-2.5783352e-4,18.212367%2017.435473,-0.00146808'%20id='imagebot_4'%20style='opacity:1;fill:%235f6368;stroke:%235f6368;stroke-width:3.23161912;stroke-linecap:round;stroke-miterlimit:4;fill-opacity:1;stroke-opacity:1'%20/%3e%3ctitle%20id='title9'%3eLayer%201%3c/title%3e%3c/g%3e%3c/svg%3e)
%20--%3e%3cdefs%3e%3cstyle%3e%20.st0%20{%20mask:%20url(%23mask);%20}%20.st1%20{%20fill:%20%23fff;%20}%20.st1,%20.st2%20{%20fill-rule:%20evenodd;%20}%20.st3%20{%20mask:%20url(%23mask-1);%20}%20.st2%20{%20fill:%20%235189a0;%20}%20%3c/style%3e%3cmask%20id='mask'%20x='0'%20y='0'%20width='20.8'%20height='20.8'%20maskUnits='userSpaceOnUse'%3e%3cg%20id='mask-2'%3e%3cpolygon%20id='path-1'%20class='st1'%20points='0%200%2020.8%200%2020.8%2020.8%200%2020.8%200%200'/%3e%3c/g%3e%3c/mask%3e%3cmask%20id='mask-1'%20x='16.2'%20y='15.8'%20width='7.4'%20height='7.4'%20maskUnits='userSpaceOnUse'%3e%3cg%20id='mask-4'%3e%3cpolygon%20id='path-3'%20class='st1'%20points='16.2%2015.8%2023.6%2015.8%2023.6%2023.1%2016.2%2023.1%2016.2%2015.8'/%3e%3c/g%3e%3c/mask%3e%3c/defs%3e%3cg%20id='web版'%3e%3cg%20id='_內文頁'%20data-name='內文頁'%3e%3cg%20id='btn_search'%3e%3cg%20id='Group-3'%3e%3cg%20class='st0'%3e%3cpath%20id='Fill-1'%20class='st2'%20d='M10.4,3c-4.1,0-7.4,3.3-7.4,7.4s3.3,7.4,7.4,7.4,7.4-3.3,7.4-7.4-3.3-7.4-7.4-7.4M10.4,20.8C4.7,20.8,0,16.1,0,10.4S4.7,0,10.4,0s10.4,4.7,10.4,10.4-4.7,10.4-10.4,10.4'/%3e%3c/g%3e%3c/g%3e%3cg%20id='Group-6'%3e%3cg%20class='st3'%3e%3cpath%20id='Fill-4'%20class='st2'%20d='M23.1,22.3l-.4.4c-.6.6-1.7.6-2.3,0l-3.7-3.7c-.6-.6-.6-1.7,0-2.3l.4-.4c.6-.6,1.7-.6,2.3,0l3.7,3.7c.6.6.6,1.7,0,2.3'/%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/svg%3e)
台菜教母推老台菜冷凍包 搶攻年菜外帶市場
發布時間：2022/01/19 18:57:32
更新時間：2022/01/19 18:57:32
;%20}%20.cls-2%20{%20fill:%20%23fff;%20}%20.cls-2,%20.cls-3%20{%20fill-rule:%20evenodd;%20}%20.cls-3%20{%20fill:%20%236d6d6d;%20}%20%3c/style%3e%3cmask%20id='mask'%20x='0'%20y='0'%20width='42'%20height='42'%20maskUnits='userSpaceOnUse'%3e%3cg%20id='mask-2'%3e%3cpolygon%20id='path-1'%20class='cls-2'%20points='0%200%2042%200%2042%2042%200%2042%200%200'/%3e%3c/g%3e%3c/mask%3e%3c/defs%3e%3c!--%20Generator:%20Adobe%20Illustrator%2028.7.1,%20SVG%20Export%20Plug-In%20.%20SVG%20Version:%201.2.0%20Build%20142)%20--%3e%3cg%3e%3cg%20id='_圖層_1'%20data-name='圖層_1'%3e%3cg%20id='Web版'%3e%3cg%20id='_財經-首頁'%20data-name='財經-首頁'%3e%3cg%20id='social_FB'%3e%3cg%20id='Group-3'%3e%3cg%20class='cls-1'%3e%3cpath%20id='Fill-1'%20class='cls-3'%20d='M21,42C6.6,42,0,36.1,0,21.7S6.6,0,21,0s21,7.3,21,21.7-6.6,20.3-21,20.3Z'/%3e%3c/g%3e%3c/g%3e%3cpath%20id='Fill-4'%20class='cls-2'%20d='M23,34v-11.8h4l.6-4.6h-4.5v-2.9c0-1.3.4-2.2,2.3-2.2h2.4v-4.1c-.4,0-1.9-.2-3.5-.2-3.5,0-5.9,2.1-5.9,6.1v3.4h-4v4.6h4v11.8h4.7Z'/%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/svg%3e)
;%20}%20.cls-2%20{%20fill:%20%23fff;%20}%20.cls-2,%20.cls-3%20{%20fill-rule:%20evenodd;%20}%20.cls-3%20{%20fill:%20%236d6d6d;%20}%20%3c/style%3e%3cmask%20id='mask'%20x='0'%20y='0'%20width='42'%20height='42'%20maskUnits='userSpaceOnUse'%3e%3cg%20id='mask-2'%3e%3cpolygon%20id='path-1'%20class='cls-2'%20points='0%200%2042%200%2042%2042%200%2042%200%200'/%3e%3c/g%3e%3c/mask%3e%3c/defs%3e%3c!--%20Generator:%20Adobe%20Illustrator%2028.7.1,%20SVG%20Export%20Plug-In%20.%20SVG%20Version:%201.2.0%20Build%20142)%20--%3e%3cg%3e%3cg%20id='_圖層_1'%20data-name='圖層_1'%3e%3cg%20id='Web版'%3e%3cg%20id='_財經-首頁'%20data-name='財經-首頁'%3e%3cg%20id='social_line'%3e%3cg%20id='Group-3'%3e%3cg%20class='cls-1'%3e%3cpath%20id='Fill-1'%20class='cls-3'%20d='M42,21.7c0,14.4-6.6,20.3-21,20.3S0,36.1,0,21.7,6.6,0,21,0s21,7.3,21,21.7'/%3e%3c/g%3e%3c/g%3e%3cpath%20id='Fill-4'%20class='cls-2'%20d='M30.6,18.3c0,.1-.1.3-.3.3h-2.6v1h2.6c.1,0,.3.1.3.3v1c0,.1-.1.3-.3.3h-2.6v1h2.6c.1,0,.3.1.3.3v1c0,.1-.1.3-.2.3h-3.8c-.1,0-.3-.1-.3-.3v-5.9c0-.1.1-.3.3-.3h3.8c.1,0,.3.1.3.3v1ZM25.5,23.2c0,.1-.1.3-.3.3h-.9s0,0,0,0h0s0,0,0,0h0s0,0,0,0l-2.7-3.7v3.6c0,.1-.1.3-.3.3h-1c-.1,0-.3-.1-.3-.3v-5.9c0-.1.1-.3.3-.3h1.1s0,0,0,0h0s0,0,0,0h0s0,0,0,0c0,0,0,0,0,0l2.7,3.7v-3.5c0-.1.1-.3.3-.3h1c.1,0,.2.1.2.3v5.9ZM19,23.2c0,.1-.1.3-.3.3h-1c-.1,0-.3-.1-.3-.3v-5.9c0-.1.1-.3.3-.3h1c.1,0,.3.1.3.3v5.9ZM16.7,23.2c0,.1-.1.3-.3.3h0s-3.8,0-3.8,0c-.1,0-.3-.1-.3-.3v-5.9c0-.1.1-.3.3-.3h1c.1,0,.3.1.3.3v4.7h2.6c.1,0,.3.1.3.3v1ZM21.4,8.9c-7.4,0-13.4,5-13.4,11s4.8,10,11.2,10.9c.4,0,1,.3,1.2.7.1.3,0,.9,0,1.2,0,0-.2,1-.2,1.2,0,.3-.3,1.3,1.2.7,1.4-.6,7.7-4.6,10.5-7.9,1.9-2.2,2.9-4.4,2.9-6.8,0-6.1-6-11-13.4-11h0Z'/%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/g%3e%3c/svg%3e)
有台菜教母之稱的美食作家黃婉玲，致力推廣老台菜，為了讓更多民眾認識及品嘗到老台菜的美味，她將傳統的紅燒羹、金醬肉，還有八寶丸做成冷凍料理包，要讓更多民眾能吃到。
倒入醬油和料酒小火慢煨，撒上二砂糖炒出焦香，這道金醬肉選用部位，一頭豬身上只有兩塊，需要經驗豐富的師傅操刀取下，保留7層肥瘦相間部分，非常珍稀，另外這盤鹽醃肉，要先用鹽巴和香料幫腿庫肉來個50分鐘的馬殺雞，才能產生膠質，又保有特殊鹹香滋味，台菜教母黃婉玲為了推廣老台菜，不只現場教起料理祕訣，還將台菜變成冷凍包，要讓更多民眾可以品嘗。
台菜教母黃婉玲說，「我總覺得我自己就會很想要，很簡單的冷凍完就可以吃了，但是我能靠這個過年的時候把它做出來，讓更多人認識老台菜。」
台菜教母黃婉玲說，「真正的台菜是不靠調味料，而是靠食物撞擊，像菜尾湯它那麼多豐富（的料），結果它的熱量是最低的。」
撥開粗鹽，裏頭的竹地雞要用布封住，低溫熟成，讓肉質變加鮮嫩，一道道老台菜，要搶攻年菜外帶市場。
看準一年60億的年菜商機，老台菜變身冷凍包、要用剪刀經濟拼出更多市場！
（民視新聞／唐詩晴、黃鈺淳 台北報導）
