1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil白玉蘿蔔排骨湯 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="25VXbB4IdI"><a href="https://basil.idv.tw/blog/2765/white-jade-radish-rib-soup">白玉蘿蔔排骨湯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/2765/white-jade-radish-rib-soup/embed#?secret=25VXbB4IdI" width="600" height="338" title="“白玉蘿蔔排骨湯” — basil‧草本新鮮" data-secret="25VXbB4IdI" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2012/05/5282107974_11ed4a42f9.jpg300451寒冷的冬季，正是白蘿蔔盛產的季節。市場上，幾乎每個菜販攤位上，都能見到它的身影。除了一般較常見，長得圓胖個頭較大的白蘿蔔之外，這一陣子，更多是細瘦個頭嬌小的白玉蘿蔔。 賣菜的阿桑，用著她不甚習慣的中文，跟我解說著，「這個白玉蘿蔔現在很甜，煮湯很好吃，不用削皮，洗乾淨直接煮」。很讓人心動。