不外傳的「灌蛋」蔥油餅 - 台灣1001個故事

submitted by Ching Yang on 07/15/17 1

新竹清華大學附近,有一個人氣火熱的蔥油餅攤,生意好到無時無刻不大排長龍,留著大鬍子的山東籍陳老闆,把蔥油餅煎到七分熟後,在餅皮內灌進蛋汁,就靠著餅皮熱氣,把蛋蒸熟,陳老闆獨特的灌蛋技術,再加上家傳手工揉麵巧勁,讓蔥油餅夯到成為竹科下午茶點閱率最高的外送訂單。其實,陳老闆原本是位砂石車司機,經歷倒債、喪妻,最後在母親鼓勵下,才讓這份家傳的蔥油餅,再次在風城飄香。

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