{"RestaurantID":"Restaurant_A15011100H_000335","RestaurantName":"椬梧煎盤粿","AlternateNames":[],"Description":"王葉英（1946 年生）在孩子還小時，想做點生意貼補家用，就在光明路今址販售油蔥粿、鹹粿，由於油蔥粿、鹹粿素食者不能吃，且油蔥粿也在過年時才有人買，因此改賣煎盤粿，直到 2013 年因年紀大，而交棒兒子陳國書（1968 年生）、媳婦余雪虹繼續經營。清粿的作法是：前一天下午，把本島米浸泡 2-3 小時，磨成米漿，倒入鉛桶約9分滿，加粉及調味料拌勻備用。在大灶鼎內注入水煮滾後，將米漿倒入，以煎匙攪拌並抹平，炊煮 4 小時，起鍋放冷，1 小時後抹沙拉油，避免清粿表皮乾硬，等冷卻後切片。由於沒放防腐劑，不可久放，因此切片後即放入冰箱備用。隔日清早提到賣場，客人點食時，平底鍋先下油，清粿片下鍋煎赤，翻面再煎赤，即可起鍋裝盤，蘸沾醬吃。沾醬作法：醬油煮滾，加入蒜泥拌勻即成。醬油之所以要先煮滾，為防死鹹。...","PositionLat":23.5456,"PositionLon":120.19027,"Geometry":null,"CuisineClasses":[254],"ServiceTimeInfo":"","TrafficInfo":"","ParkingInfo":"","Facilities":[],"ServiceStatus":1,"PaymentMethods":[],"WebsiteUrl":"","ReservationURLs":[],"MapURLs":[],"SameAsURLs":[],"RestaurantFeatures":[],"Remarks":"","UpdateTime":"2020-07-23T15:05:42+08:00","PostalAddress":{"City":"雲林縣","CityCode":"10009","Town":"口湖鄉","TownCode":"10009190","ZipCode":"653","StreetAddress":"梧南村光明路"},"Telephones":[{"Tel":"(05)7907077","Ext":null}],"Images":[],"Organizations":[],"LocatedCities":[],"SocialMediaURLs":[]}