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味覚記事
I eat, therefore I am
Thursday, 23 January 2014
鮑魚竹笙大花菇, 三星蔥明麵
星期天, 遲起床是天經地義的事。悠閒地喝完我的咖啡, 再施施然做點吃的。這天不要太累, 煮些簡單的東西, 最好不超過三十分鐘內完成。
在冰箱拿了發好的冬菇, 媽媽的炆鮑魚及花膠, 再下點竹笙, 慢火炆一會。另一方面, 拿出台灣的三星蔥明麵, 白水煮開, 倒掉煮麵水後, 放入自製蔬菜上湯內。
滋味補身的花膠及鮑魚, 冬菇和竹笙都沾上了它們的精華。三星蔥造的麵條, 帶有濃郁的蔥香, 沒有半點蔥的腥臭, 是我最喜歡的乾麵條之一。我甚至覺得蔥明麵好吃過什麼鮑魚麵, 蝦子麵。
這是個奢華的小早餐。
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王様の食卓 King's Table
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魚屋三代目日記.別館 : 魚介目次
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大田忠道 - 人気の卵料理
Rick Stein - Rick Stein's Seafood
Hugh Fearnley-Whittingstall - Hugh Fearlessly Eats It All
黃玉茹 - 盛宴潮菜
Pierre Gagnaire - Reinventing French Cuisine
El Bulli, Ferran Adria - The Family Meal: Home Cooking with Ferran Adria
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