超級美食家—看清楚,是瓜不是蛇
抖啊抖!手抓蛇,還是兩尾青竹絲咧! 啊!不是蛇,是蛇瓜啦!不去皮,切薄片,炒肉絲,聽說嫩得很!笑得開心的抓蛇人是欣葉台菜董事長李秀英本人是也。...
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抖啊抖!手抓蛇,還是兩尾青竹絲咧! 啊!不是蛇,是蛇瓜啦!不去皮,切薄片,炒肉絲,聽說嫩得很!笑得開心的抓蛇人是欣葉台菜董事長李秀英本人是也。...
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吃美食也要長知識,冬瓜,有大冬瓜,小冬瓜,還有矮冬瓜和胖冬瓜,影片𥚃的冬瓜都不是以上的冬瓜,比較長的,保師傅拿手臂比一比的是枕頭瓜,後面像放大的青蘋果的是芋頭冬瓜,哪一種好吃?後者有芋頭香氣,是季節,...
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客家炒米粉,在苗栗市水上人家看老闆炒米粉,自己炸的油蔥酥,來自尖山的粗條米粉,當然我也吃了炒米粉,水晶餃,炸鴨血湯當早餐。...
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新光集團奶奶吳梁桂蘭活到96歲的秘密,水美溫泉會館董事長周水美透露:每天早上都吃茶油滑蛋拌麵線,茶油先爆過薑絲,滑蛋起鍋加醬油調味,拌麵線,夾吐司都好吃。 茶油不怕多,蛋不必全熟,一天吃一顆,皮膚好光...
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佛山有黃飛鴻無影腳,士林有豐盛號迅猛手! 端午節連續假期,朝聖「就愛豐盛號」炭烤土司,發現炭烤師傅根本在練功,雙手在火上替土司翻來覆去,炭烤土司比想像中更熱更忙,我的手機也快熔化了。...
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別以為,有了舒肥機就能搞定牛排,就是因為吃到太多外熱內冷的舒肥牛排,保師傅的學生Rita Yang動手研究。 買了好市多最便宜的帶筋牛肩排,搭配家用舒肥機,溫度計和噴槍,做出有滷牛腱加烤牛肉口感的牛...
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第一次吃到這道菜,在香港利苑;第二次吃到,在台北W飯店;第三次是今天,在高雄漢來飯店名人坊,由香港米其林二星餐廳主廚鄭錦富富哥所主持,列為今夏必吃的「龍蝦湯海皇泡飯」。 當香酥的炸米,倒入滾沸的龍蝦...
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釀鳳翼,不填糯米而是塞燕窩,立刻辨識是名人坊鄭錦富富哥的招牌菜。今天吃了高雄店,再回想香港店的燕窩釀燕窩,兩者其實有差別。除了咬下去,緊繃雞皮裂開的聲音,香港的燕窩有濃濃火腿香,湯汁收乾似炒粉絲,但台...
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很想讓大家看看,台灣最專業的侍酒師+釀酒師+評酒師,以及世界冠軍酒的催生者,高雄餐旅大學陳千浩在正式餐會侍酒的模樣。他興奮介紹的是法國米其林三星餐廳主廚Eric Frechon的法國魚子醬佐溫熱薯泥。...
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餐飲界最流行的分子料理手法之一,連夜市都出現的液態氮,負197度,能在幾秒內讓食材結冰,由法國米其林三星餐廳,宮廷主廚Eric Frechon的團隊製作,玫瑰荔枝雪球,有一種飄飄欲仙的感覺。...