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立春之後,天氣漸漸回暖,在陽光熱度充足的日子,結晶池鹽鹵表面,會凝聚一層薄薄的結晶,這就是鹽之花,傍晚之前,我們必需掌握時機採撈。
漂浮水面僅僅半日的鹽花,結晶顆粒感是輕‧薄‧脆‧鬆。最適合撒在原味料理的食材上,隨著細細咀嚼,讓鹽花與食材交融,鹹味在口中散開出流動的層次感,帶出食物的美味與風味。
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