蝦米!肉圓攤炸豬油一炸60年 - 彰化
By Odelette
at 2014-09-18T14:33
at 2014-09-18T14:33
Table of Contents
http://news.ltn.com.tw/news/life/breakingnews/1108545
蝦米!肉圓攤炸豬油一炸60年
〔記者顏宏駿/彰化報導〕餿油風暴,引發部分國人自炸豬油熱潮,事實上,彰化縣員林鎮一老字號的肉圓攤,開業至今60年,始終堅持自炸豬油,養出一批死忠的客人,而老闆多年下來,也練就一身炸豬油的小訣竅。
「肉圓施」是國內極少數仍自炸豬油的肉圓攤,老闆施國全每個禮拜有兩天必須到肉攤買「豬油板」,每次數量約50台斤,放置大鍋上熱炸,約40分鐘後,金黃透亮的豬油起鍋,可炸出近40台斤的鮮豬油,剩下的豬油渣則分送給左鄰右舍作爆香或魯豬肉。
施國全說,他跟肉攤採月結方式,目前豬油板一台斤為30元,但因為餿油風暴,許多家庭開始自炸豬油,豬油板「一片難求」,他雖是老主顧,肉攤老闆已預告下個月漲至40元。
他說,自炸豬油是他父親傳承下來,早年油商前來推銷罐製豬油,父親一口回絕,理由是「沒看到你們炸豬油,我們不敢買」,他接手肉圓攤時,不敢變更傳統,而為了炸油更衛生,他還特別打造一炸油專用的白鐵大油鍋。
施國全坦承,多年來「憨憨炸」,從未精算自炸豬油與罐製現貨的成本差別,昨天他接受採訪時大略算一下,手工炸油的原料成本在每台斤50元左右,跟罐裝豬油差不多,但自炸豬油手工繁複,若加計人工成本約在60元,他說,小本經營,人工都是自家人,可以把人工成本吸收,且食油自己處理,較安心,也可創造口碑。
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