味覚記事: 活あわび踊り焼

Friday, 16 January 2009

活あわび踊り焼

seasoned with butter and lemon juice only.

小樽鱗友商業協同組合市場, 北海道小樽市色内3丁目

北北 said...: 活燒...真係好殘忍!

但...用個鋼篩去燒好聰明;

我之前喺平一平嘅鋼網上炭燒,
仲要一次燒幾隻,
點知佢地一掙扎,互相碰撞,
兩隻跌咗落檯,
一隻唔知點解啲肉可以碰到個爐邊,
跟住爬離煉獄刑場!; 16 January 2009 at 15:03
エリー said...: 可唔可以咩調味料都唔用呢??; 16 January 2009 at 20:30
saintvenus said...: 北北 - 日本仔又係好鍾意將0的海鮮活燒 / 活刺身咁, 實在係殘忍, 但佢地又話咁樣會好味0的喎, 我覺得其實又唔爭在果幾秒, 而且大部份人係咪真係食得出個分別呢? 成件事似係視覺0既刺激多0的。

如果你隻鮑魚識逃走, 咁佢一定好新鮮!! 果隻係咪特別好味呢?

Ally - 我覺得佢本身都有海水鹹味, 但咩調味料都唔用又好似單薄左0的。牛油同檸檬汁原來對鮑魚又幾夾。; 17 January 2009 at 12:38
エリー said...: 鮑魚肉厚可以味道多d層次會好d...

我屋企BBQ如果燒蜆就咩都唔落, 淨係靠海水味...; 18 January 2009 at 17:24
saintvenus said...: 我最鍾意食鮑魚邊。

燒蜆我鍾意落少少酒糟, 加埋0的蜆汁, 咁就最正!; 18 January 2009 at 21:57