tag:blogger.com,1999:blog-51975256141340797482024-03-15T07:55:37.044-07:00Soac LiuNewtown boy, a food lover's confessionAnonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-5197525614134079748.post-43948831651371841692017-02-03T00:27:00.002-08:002017-02-03T00:27:25.104-08:00RECIPE/ 可能是我做過最簡單的甜點 – 濃口巧克力慕斯 Whiskey chocolate mousse<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7e5CG7fzoLrSQ2kpKmYtqjHMIeFjDvgSRhsRS1759DTb-LIx8aKHmZMSGaXCeHQLxjL3ItIBeOMBPXf_mOVumOjAxyfgFJDfY3x26OlFi2Aken0PWMIGxTgMxULW2vf6CYPx3LlHk7C7X/s1600/F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7e5CG7fzoLrSQ2kpKmYtqjHMIeFjDvgSRhsRS1759DTb-LIx8aKHmZMSGaXCeHQLxjL3ItIBeOMBPXf_mOVumOjAxyfgFJDfY3x26OlFi2Aken0PWMIGxTgMxULW2vf6CYPx3LlHk7C7X/s640/F.jpg" width="640" /></a></div>
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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--<br /><br />與大部分的人不同,我吃甜點的時候喜歡吃正常的甜度,也就是一般人會覺得過甜的狀態。我總覺得,甜點這東西就是甜度要足,不然為何要叫甜點?正常的甜度下搭配茶水或咖啡,料理本身才能有完美的表現,老覺得減了糖後就相當不帶勁,有種辦事不力的隔靴搔癢感。至於健康與糖量攝取度的問題,就只能少吃一點借借口。<div>
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我寧願只吃一口完美比例的點心,也不要吃下一整顆味道失衡的蛋糕。不過我是個相當激進的人,如同喝珍奶的時候一定要全糖全冰,把自己全身的體脂肪逼到極限,但是一年只喝一杯這樣。</div>
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說了這麼多,很多人可能打算轉臺了,先別擔心,這個巧克力慕斯是個完全不加糖的點心,吃起來口感厚實風味足夠,我也不知道上一段關於甜度的情緒發言是哪來的,就當我在發神經吧哈哈。</div>
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如果你是廚房新手,那這個配方就是為你量身訂做的,毫無難度,也不需任何專業的器材,沒兩下就完成了,是在廚房練功的良伴。巧克力慕斯是許多甜點的基礎內裡,可以掛在完成的塔皮內,或是蛋糕的夾餡裡。裝飾的部分,這個配方我混了打發鮮奶油和當季的新鮮草莓,不過請各位隨意發揮創意,不論是把家裡多的果醬填在容器底部,或是吃的時候搭上原味的碎餅乾皆好。如果你是巧克力重度上癮者,直接單吃也是直衝腦門的愉悅。</div>
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要特別留意的是,這個配方裡面是單純用生雞蛋增加空氣感,請挑選最新鮮的雞蛋來製作。另外,因為只有蛋的關係,所以味道真的非常厚重,如果想要順口一點的話,也可將部分蛋白等比例換成打發鮮奶油。</div>
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寫到這裡,忽然想起我的甜點愛店雷斯理,多年前他們還在永康街小自由咖啡裡的時候,會固定出一款巧克力覆盆子塔,濃口的巧克力對上酸甜帶花香的莓果,那個味道我至今無法忘懷,幾乎每週會去外帶一個回家,這種思念感就像月經一樣定期拜訪我的腦海,真是可惡。<br /><br /><a name='more'></a><b>/材料 2-3人份 </b>
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<!--StartFragment-->
<br />
<b>慕斯</b></div>
<div>
苦甜巧克力(70%) 50g</div>
<div>
柳橙皮 ½顆,可省略</div>
<div>
蛋黃 2顆</div>
<div>
威士忌 1大匙,可省略</div>
<div>
蛋白 2顆</div>
<div>
鹽巴 1小撮<br /><br /><b>裝飾,可省略</b></div>
<div>
鮮奶油 50-100g</div>
<div>
草莓 1小把,可用任何莓果取代</div>
<div>
<br /><div>
<b>/作法</b><br />
1.混合巧克力和柳橙皮,用隔水加熱的方式把巧克力融化。<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjhzp_wuvshqDoCQqg-U8qbtLuPoFYpg7dA4frL8MhL7tclDNvsC-z3A3rE7OAxxPSpICOL8bvS4IC49jQ8F-z2cfYJ_r4kn3dKFGzQjnRPQwvglgq3XfC6wyb6iLA5GX49QzsVtOJYVt/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjhzp_wuvshqDoCQqg-U8qbtLuPoFYpg7dA4frL8MhL7tclDNvsC-z3A3rE7OAxxPSpICOL8bvS4IC49jQ8F-z2cfYJ_r4kn3dKFGzQjnRPQwvglgq3XfC6wyb6iLA5GX49QzsVtOJYVt/s640/1.jpg" width="640" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RVejYpmn7C-wLuq08btf98rwAGpxM_w9xqrXE3gp74Sh75cr_Ye1EdjbGDPpRP-eIvX6yDA1xwnJVLOeyL6JfIAkc11OowseBADzBfL9db0M2QlZq7UruNNB0cCGYaWOfV7VrOSzw9T4/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RVejYpmn7C-wLuq08btf98rwAGpxM_w9xqrXE3gp74Sh75cr_Ye1EdjbGDPpRP-eIvX6yDA1xwnJVLOeyL6JfIAkc11OowseBADzBfL9db0M2QlZq7UruNNB0cCGYaWOfV7VrOSzw9T4/s640/2.jpg" width="640" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkKL5irJNQWHsH-1a3FR5lVuBzIH7TCmj1WDcqoLTdqkVBgVgVotB5mrhGwtm-6gJ9a-LiuGBgYshlcqeMdU8toz1LVZnufVZXyONrFsK7OlYS9S3SslxQQw-33dVU5qDwn7-ke8p1i9D/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpkKL5irJNQWHsH-1a3FR5lVuBzIH7TCmj1WDcqoLTdqkVBgVgVotB5mrhGwtm-6gJ9a-LiuGBgYshlcqeMdU8toz1LVZnufVZXyONrFsK7OlYS9S3SslxQQw-33dVU5qDwn7-ke8p1i9D/s640/4.jpg" width="640" /></a></div>
<div>
*巧克力對溫度非常敏感,隔水加熱是相對和緩的加熱法,讓巧克力慢慢地融化。</div>
<div>
<br /></div>
<div>
2.拌入蛋黃和威士忌攪拌均勻。若太過硬稠的話可加入一到兩大匙的熱水。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdSbEVbrR5zuAsw7h3x_MaD0iqr_sYHU0Z0XQE6wPoNIe5LCmpzu6Qgpax3G7xfHBt8sQOPyp-UMfEDxJ7wsFlyKXAge1EN5M88bqidYXBV2iK3b1sGjc-nqV48k2gx3NDkm4TEjvGZXt/s1600/%25CB%2587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdSbEVbrR5zuAsw7h3x_MaD0iqr_sYHU0Z0XQE6wPoNIe5LCmpzu6Qgpax3G7xfHBt8sQOPyp-UMfEDxJ7wsFlyKXAge1EN5M88bqidYXBV2iK3b1sGjc-nqV48k2gx3NDkm4TEjvGZXt/s640/%25CB%2587.jpg" width="640" /></a><br />*天氣比較冷或蛋黃太冰的時候,巧克力會再度凝結起來,這時候要加入少許的熱水拌開來(就用剛剛隔水加熱那一鍋就好),若是巧克力太硬的話,等等混合蛋白時會消泡。<br /><br />3.將蛋白加入一小撮鹽巴,打到溼性發泡的鳥嘴狀。<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0AxeyD_-1tJXbkTK2QJLqW7HCfQqWY4aOSAa9KiMgFiuVcoRJIU8hXOCECKruGCczr32K0KvJ5onrxxa358D__Hv4GioHiopC3BnRPfp5iiiv9FzqSVVgSmr75SHPBIK6bpStavQtLCJ/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0AxeyD_-1tJXbkTK2QJLqW7HCfQqWY4aOSAa9KiMgFiuVcoRJIU8hXOCECKruGCczr32K0KvJ5onrxxa358D__Hv4GioHiopC3BnRPfp5iiiv9FzqSVVgSmr75SHPBIK6bpStavQtLCJ/s640/7.jpg" width="640" /></a><br /><br />4.用切拌法混合步驟2和打發的蛋白,填入模型後放入冷藏約2小時直到定型,這個步驟要小心操作,若是巧克力太硬或是蛋白打太發,攪拌過程中都會讓蛋白消泡,成品會過於硬實喔。<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kaEKOnzkLPXVxumkpy5TUx5M2FgF8dgdL9V39a8rS9o3EvTsHQSUrufFsBcJz6MsX6udWJ8UknKltc4wQKiGMb75QBSBDDksIpTl09qc9rW-FPytFAMrCTRfGFHr7vpycHkDvCvYN0HR/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4kaEKOnzkLPXVxumkpy5TUx5M2FgF8dgdL9V39a8rS9o3EvTsHQSUrufFsBcJz6MsX6udWJ8UknKltc4wQKiGMb75QBSBDDksIpTl09qc9rW-FPytFAMrCTRfGFHr7vpycHkDvCvYN0HR/s640/6.jpg" width="640" /></a><br /><br />5.將裝飾的鮮奶油打發並加入少許的糖粉調味,擠在模型上,再擺上草莓裝飾。</div>
<div>
<div>
<!--EndFragment--><br />
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</style>Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com1tag:blogger.com,1999:blog-5197525614134079748.post-25840980260469205472017-01-25T02:16:00.005-08:002017-01-25T02:33:06.867-08:00RECIPE/ 達克瓦茲 Dacquoise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0IlVjllYjZp4PphaQOd5vbFY2-I8M4J21f3KOZ7ssZ7UQGy56j_shISom7VwlDQarpRWCnyxWLlj0nXeEwi0ll2nvOeUhhvHyPFOfLL8R5ZUCCWOPp-octTldm471jNmCCiRY-_jAPqM/s1600/IMG_3453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0IlVjllYjZp4PphaQOd5vbFY2-I8M4J21f3KOZ7ssZ7UQGy56j_shISom7VwlDQarpRWCnyxWLlj0nXeEwi0ll2nvOeUhhvHyPFOfLL8R5ZUCCWOPp-octTldm471jNmCCiRY-_jAPqM/s640/IMG_3453.jpg" width="426" /></a></div>
Writer/ Soac<br />
<div>
Editor/ Chuan</div>
<div>
Photographer/ Soac, Chuan</div>
<div>
<br /></div>
<div>
--<br />
<br />
嗨,我是Soac的工作夥伴Chuan,與Soac共事差不多一年半多,一路來嚐到許多甜點,但最喜歡的依然是達克瓦茲,沒有之一。<br />
<br />
在某次活動因需要大量的達克瓦茲,便有機會參與製作,從分量食材、拌勻麵糊到送進烤箱,一氣呵成,這看似難搞的蛋白霜甜點,卻比想像中簡單,同樣是杏仁粉、蛋白霜和糖粉組成的甜點,但與嬌貴的馬卡龍全然不同,前後幾次,越烤越有心得,我做事粗手粗腳,但達克瓦茲算是我最拿手的甜點,相信我,你們也可以的。<br />
<br />
出生法國的達克瓦茲口感多層次,餅殼酥脆,內裏輕盈綿密,融合蛋糕與餅乾的特點,這無法歸類的質地,第一次吃便用力地喜歡上了,風味是堅果油脂疊上清爽的甜味,很是樸實,但卻非常耐吃,外面賣的都夾著漂亮誘人的內餡,但關於甜點我喜歡簡單些,直接吃就很滿足。<br />
<br />
關於形狀呢,最常見的橢圓形,是日本師傅的小小心思,故意烤得像古代錢幣,迷你又討喜,我們這次是用高1.5mm,寬7.5cm的圓形烤模,不過烤模也非必要,隨意即可,只要按照外型厚度改變烘烤程度就可以,對了,最後撒下的糖粉,非常重要,糖粉能吸收麵糊上的水份,讓烘烤時能在表面形成薄薄餅殼,讓麵糊外貌保持完整。<br />
<br />
至於哪些步驟會失敗呢,我還真的想不太到,八成是麵粉混合蛋白霜時太過熱情,使蛋白霜全部消泡,這類法國甜點,還是得輕柔地對待,蛋白霜先抓三分之一來犧牲,一倒入後快速切過,接著用勺子從邊緣往底部刮去,將不均勻處翻起來,看去質地均勻時,就添入剩餘的蛋白霜,重複上述動作,一邊來回旋轉料理缽,快速動作,縮短時間就能完成!<br />
<br />
另外,擠麵糊時,記得一手握著擠花嘴,另一手輕輕先擠出空氣,移動速度要配合擠出的量,頭幾個都會很醜,來回幾次,就會熟練了,記得不要讓手溫影響到麵糊。烘烤時間只是建議,首次試做還是要盯著烤箱,直到表面金黃,出爐時記得要放涼,至少風乾個一小時再吃,否則口感會過於黏牙,但要是出爐時,達克瓦茲與烘焙紙間還有沾黏,那就是烤不夠久,再放回去吧。<br />
<br />
說到這邊,可能會有朋友遞麥克風提問,配方好多加入糖粉,能不能減少呢?可以加入抹茶粉、可可粉來變化嗎?我只能說甜點自成一國,所謂的比例就是規則,是有它的道理的,比如蛋白霜,糖會幫助蛋白霜的塑型,所以不要擅自減糖,不然很有可能失敗,要是真的覺得太甜,就沖一杯茶配吧。<br />
<br />
達克瓦茲是個能單打獨鬥,也成為配角的好甜點,製作起來簡單快速,我真心推薦給大家(是準備要為達克瓦茲成立後援會了嗎?),寫到這邊,我要趁年前烤個幾盤,當年貨配著影集吃啦!<br />
<div>
<br />
<a name='more'></a><b>/材料 約10個 </b></div>
糖粉 75g<br />
<div>
低筋麵粉 25g</div>
<div>
杏仁粉 75g</div>
<div>
蛋白 110g,約3.5顆</div>
<div>
鹽 1小撮</div>
<div>
糖 45g</div>
<div>
杏仁片 1小把</div>
<div>
<br /></div>
<div>
<b>/作法</b></div>
<div>
1.混合糖粉和低筋麵粉一起過篩,然後將杏仁粉也過篩。杏仁粉比較粗,若篩不過去的話,只要把結塊的地方壓散開來就好,接著將三種粉類攪拌均勻。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRryPW3Hy55PiD-S-4hZpPkR4J6fnjdjdgQTR11m-cRjbojmvQECwwI5SB0Rcf79VkVo9QpZYBYKL6c2mVR0Te57cvalQxEWGi2aLv0wTc4rkplP-DIhNQv_Y4FsyiHC9tpjqdkQGXQmu/s1600/IMG_3114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRryPW3Hy55PiD-S-4hZpPkR4J6fnjdjdgQTR11m-cRjbojmvQECwwI5SB0Rcf79VkVo9QpZYBYKL6c2mVR0Te57cvalQxEWGi2aLv0wTc4rkplP-DIhNQv_Y4FsyiHC9tpjqdkQGXQmu/s640/IMG_3114.jpg" width="640" /></a></div>
<div>
<br />
2.蛋加入一小撮鹽巴,打發至啤酒泡泡的狀態後,持續拌打並分三次將糖加入,打發成鳥嘴狀、乾性發泡的狀態。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThH9O9yw1EEe_wqfztJd5vx3VF4ryxaJmldpGXiHWZVD8iEiV8d17LQ8qNlzF_BBZOsQAPOdgaFi0Z9NHewQvSwNFWjmeWKfqUqySphPfb3-mVuczUk7GOCl-3X2TtDS3510O2SHfCYwI/s1600/IMG_3137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThH9O9yw1EEe_wqfztJd5vx3VF4ryxaJmldpGXiHWZVD8iEiV8d17LQ8qNlzF_BBZOsQAPOdgaFi0Z9NHewQvSwNFWjmeWKfqUqySphPfb3-mVuczUk7GOCl-3X2TtDS3510O2SHfCYwI/s640/IMG_3137.jpg" width="640" /></a><br />
<br />
3.將一半的蛋白放入步驟1的乾粉內,用切拌法拌勻,然後加入剩下的蛋白一樣用切拌法拌勻。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mL74_MoGc8a6DwI-Gzl84oF09VcAFORvQEvyLtZ9y0EFdKfLxsTb5Olrfb0LxpIqHfgItZsX030NuRsMNPz2jUTzHwXc11eph0A24vsQG1WUX1SKGpfymATza1aFznbe0jUXXv4ZBtqy/s1600/IMG_3139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2mL74_MoGc8a6DwI-Gzl84oF09VcAFORvQEvyLtZ9y0EFdKfLxsTb5Olrfb0LxpIqHfgItZsX030NuRsMNPz2jUTzHwXc11eph0A24vsQG1WUX1SKGpfymATza1aFznbe0jUXXv4ZBtqy/s640/IMG_3139.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
4.填入圓形花嘴的擠花袋內,均勻的填在約直徑7.5cm的鋼圈模內。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF60eqrTWdEdMyR3k7QbdblMXNpN-UAu_Vlglonzwip9vMHzaYv-Gsdasa8QRciMfOz2yS9p9LbIvk72TVvnk-0yMXlAp3mAgoAdDslGntGqnDLZiEwnIZOApL4tkCBHmJHPQ6KoCNpWoM/s1600/IMG_3171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF60eqrTWdEdMyR3k7QbdblMXNpN-UAu_Vlglonzwip9vMHzaYv-Gsdasa8QRciMfOz2yS9p9LbIvk72TVvnk-0yMXlAp3mAgoAdDslGntGqnDLZiEwnIZOApL4tkCBHmJHPQ6KoCNpWoM/s640/IMG_3171.jpg" width="640" /></a></div>
<div>
*若家裡沒有鋼圈模的話,可以填在任何你喜歡的模子內,或是直接烤也行,只不過旁邊沒有支撐,加熱後攤開來會比較薄一些。</div>
<div>
<br /></div>
<div>
5.將杏仁片捏碎灑在表面,然後用篩網輕輕地灑上一層糖粉(份量外),靜置約15分鐘讓表面定型。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDfe-AC48zR6I5i9xXqiBkhMZoP2AJoCG-f8yFv8ebGqNnpqdNXE7Fey9DBdUuNzeL0j_lvk7Bg9rZTsoHhEYeAq6ZBqf7GgYP109chk8tA2_8uhZbmKETki6HJ4Q_mm9QNO9Oplh-Tsu/s1600/IMG_318999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDfe-AC48zR6I5i9xXqiBkhMZoP2AJoCG-f8yFv8ebGqNnpqdNXE7Fey9DBdUuNzeL0j_lvk7Bg9rZTsoHhEYeAq6ZBqf7GgYP109chk8tA2_8uhZbmKETki6HJ4Q_mm9QNO9Oplh-Tsu/s640/IMG_318999.jpg" width="640" /></a><br />
<br /></div>
<div>
6.放入預熱好的烤箱內,以攝氏180度烤約14分鐘,取出後休息約3分鐘後即可脫膜,若邊邊有黏住的話就用小刀切下來。<br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com1tag:blogger.com,1999:blog-5197525614134079748.post-21354201701155004422017-01-20T02:15:00.002-08:002017-01-20T02:17:22.235-08:00RECIPE/ 香草烤扇貝 Baked scallop with herbs <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPBhtC0byuloCC07OdpXXELyrraQIla9ddAU1LqLCPWnZIYldkrPfRuqVvVnVkj_yQyeXBwfxpSwntA-8OVSeFFMEt9dP3iDhbFgYyMGj_rGKVy6pIak0oV52wLRBo4LyVxPn2uk5ADfW/s1600/IMG_3518S.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPBhtC0byuloCC07OdpXXELyrraQIla9ddAU1LqLCPWnZIYldkrPfRuqVvVnVkj_yQyeXBwfxpSwntA-8OVSeFFMEt9dP3iDhbFgYyMGj_rGKVy6pIak0oV52wLRBo4LyVxPn2uk5ADfW/s640/IMG_3518S.jpg" width="444" /></a></div>
<div>
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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前陣子為了研究永續漁業,花了點時間翻閱海鮮指南,不看沒事,一打開整個臉都歪了,許多常用的魚類早就列入不建議的範圍內,想到自己默默地成了傷害地球的幫兇就覺得有點難過。說真的,人類應該好好面對這個現象了,你想要老了、頭髮斑白、口牙不佳的時候,連一碗柔軟好入喉的海鮮粥都沒得吃嗎?<br />
<br />
不幸中的大幸是,扇貝還被歸類在建議食用的選項內,畢竟我最心愛的海鮮料理 Ceviche就是善被口味的啊!要是連扇貝都不能吃我的世界可能就要瓦解了。<br />
<br />
此次與永續年夜菜合作,設計的第二道菜就是年節期間端上桌絕對不會丟臉的香草烤扇貝,依序好操作無油煙的概念,煮夫煮婦們只要把所有材料扔入烤箱就完成了,省下來的心思就在餐桌上用來應付長輩、婆婆或遠房親戚莫名的砲火問題吧!<br />
<br />
香草烤扇貝味道清爽,上頭餡料經過高溫逼出淡雅的煙燻氣息。要請大家留意一下下鹽的份量喔,因為酸豆本身就帶有鹹味了,搭配得宜整顆吞下,會感受到有趣的海苔香味。酸豆與海鮮總是合拍,扇貝模樣看上去也挺討喜,古錐的不要不要的,過年端上桌還算稱頭,今年年夜飯桌上,就做這道好不好?<br />
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<a name='more'></a><b>/材料 10顆</b><br />
<div>
<b>香草烤扇貝</b></div>
<div>
紅蔥頭 3瓣,切碎</div>
<div>
酸豆 1大匙,切碎</div>
<div>
巴西里 1小把,切碎,可省略</div>
<div>
青蔥 1小把,切碎</div>
<div>
麵包屑 2大匙</div>
<div>
鹽巴 少許</div>
<div>
胡椒 少許</div>
<div>
特級橄欖油 1大匙</div>
<div>
扇貝 10個 </div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
<b>/作法</b><br />
1.製作烤扇貝,混合除了扇貝以外的所有材料拌勻,試吃一下調整味道。<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwY4A9CPMBVv4fhCMKPb-DW5oejomUFr-gwhcZIEx9ccIJJs5tsT9FsA6DbQwivfjf5yG371CjpaJ8lzcWC_peqtpwjGRt8k5hs9227lRmKRnFPT01ZvUJ450AaOAKafugddFTsNsMRQN/s1600/IMG_3469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJwY4A9CPMBVv4fhCMKPb-DW5oejomUFr-gwhcZIEx9ccIJJs5tsT9FsA6DbQwivfjf5yG371CjpaJ8lzcWC_peqtpwjGRt8k5hs9227lRmKRnFPT01ZvUJ450AaOAKafugddFTsNsMRQN/s640/IMG_3469.jpg" width="640" /></a><br />
<br />
2.灑在扇貝上面,放入預熱好的烤箱內,以攝氏190度烤約8-10分鐘,直到麵包屑上色、扇貝熟了。記得烤箱溫度要夠,若是用低溫慢慢烤的話會出現一整盤濕搭搭的液體,感覺會像扇貝死前滲出一堆屍水來報復你沒有好好料理他。<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwprFoSUykDQZTa_J3R50MNFdybZ2jaOkF2XB6YEbYfE8YvkZx796Rgs7AOVAwouv29jBUxVJmNsK5LgxGOpM-JQ8r6H60D3N_S-B9qlhwOdHP_k5br5ImhMRuOLMEM8XFP2dLEfdwS8a/s1600/IMG_3478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwprFoSUykDQZTa_J3R50MNFdybZ2jaOkF2XB6YEbYfE8YvkZx796Rgs7AOVAwouv29jBUxVJmNsK5LgxGOpM-JQ8r6H60D3N_S-B9qlhwOdHP_k5br5ImhMRuOLMEM8XFP2dLEfdwS8a/s640/IMG_3478.jpg" width="640" /></a><br />
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3.趁熱上桌,搭點清爽的白酒或氣泡酒都很不賴,希望你們喜歡。</div>
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</style>Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-89055055842141499442017-01-13T03:20:00.000-08:002017-01-14T23:23:27.878-08:00RECIPE/ 蘋果杏仁塔 Apple tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17Z8m3CAJzPVGnSkSx_vrElHUy09YwgB3GiCKWPShvqBymLBSLgi-W1U6UmbRj-PB38Ic7TZS066MmnlELOzIuHE8qLHdhAPhmlkMRRU9ppZVbYvxohojpRvh5ghFN6lcB_6GERYm-hLH/s1600/1.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17Z8m3CAJzPVGnSkSx_vrElHUy09YwgB3GiCKWPShvqBymLBSLgi-W1U6UmbRj-PB38Ic7TZS066MmnlELOzIuHE8qLHdhAPhmlkMRRU9ppZVbYvxohojpRvh5ghFN6lcB_6GERYm-hLH/s640/1.gif" width="640" /></a></div>
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Writer/ Soac</div>
<div>
Editor/ Chuan</div>
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Photographer/ Soac, Chuan<br />
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--</div>
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第一次到巴黎旅行時借宿在友人家,記得那時候剛入秋,我狼狽的穿著厚重大衣,在蕭瑟的半夜從地鐵站拉著行李箱,走了半小時才抵達目的地,一進去大門後整個人傻眼,是紮紮實實的五層樓啊!</div>
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友人J是個退役的法國海軍,同樣對烹飪有著絕大熱情的他,退休後正在FERRANDI進修料理課程。</div>
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『這個是我今天上課做的,你要不要來一塊?』J從廚房裡端出了一塊蘋果塔給歷經長途跋涉、幾乎什麼都還沒吃的我。</div>
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把行李收拾好後,終於有時間躺在沙發床上喘口氣,沒三兩下就狼吞虎嚥地把整個派啃光。酥脆的塔皮與微微脆口的金黃酸甜蘋果,搭上中間那層香氣四溢的杏仁泥,當時真的很感動,不誇張,而這是我對巴黎第一個食物的美好印象。</div>
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蘋果塔的食譜和種類很多,回台後我心裡就想著要複製出類似的味道,所以有了這個配方。製作起來完全不難,但需要一點時間讓塔皮跟杏仁膏休息,以免回縮造成變形或破裂。配方裡的杏仁膏非常美味,可以放在許多的水果塔,當作中層的夾餡,希望你們在家裡也能成功複製出當初感動我的這一塊蘋果塔。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgms2QDh1RIT1s-0D5-HM-dSDLulouD97LbmM9hcgUIX6J-itbqMb1TNrwm3lSNgLRtR-yJ5e1QMqEwjg2ksSeROz-eRa0s78Y6DOjpSApsU1b8TZHbiJiyxiNuSNFhVYX-fV51fORTYfv/s1600/FullSizeRender+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgms2QDh1RIT1s-0D5-HM-dSDLulouD97LbmM9hcgUIX6J-itbqMb1TNrwm3lSNgLRtR-yJ5e1QMqEwjg2ksSeROz-eRa0s78Y6DOjpSApsU1b8TZHbiJiyxiNuSNFhVYX-fV51fORTYfv/s640/FullSizeRender+7.jpg" width="480" /></a></div>
當初解救我旅行疲憊的J先生美味蘋果塔。<br />
<br />
<a name='more'></a><b>/材料 8吋派盤<br />塔皮</b><br />
低筋麵粉 140g<br />
糖粉 60g<br />
杏仁粉 25g<br />
鹽 1小撮<br />
冰奶油 80g<br />
冰水 約20g<br />
<br />
<b>杏仁餡</b><br />
糖粉 55g<br />
低筋麵粉 13g<br />
杏仁粉 63g<br />
鹽 1小撮<br />
奶油,放至室溫軟化 60g<br />
蛋 1顆<br />
白蘭地 1/2大匙,可省略(或加更多哈哈)<br />
<br />
<b>其他</b><br />
檸檬 ¼顆 <br />
青蘋果 1顆<br />
<b><br /></b>
<b>/作法</b></div>
<div>
<b>塔皮</b><a href="http://soacliu.blogspot.tw/2016/12/recipe-basic-crispy-tart-crust.html" target="_blank">參考基礎塔皮指南</a><br />
<b><br />杏仁餡</b><br />
1.糖粉和低筋麵粉一起過篩,然後杏仁粉也過篩,粉類混在一起備用,加入一小撮鹽。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsz4JjIGj3ppA2IUXRPMRBVwF89jPd18rW6zPI9M-EB65igxnUrW0dR9ey6-nKvciuxdJLowSYeW25A-iStZu3md3MFfBUfPdi48RWa5uADqf3uuE4nuU-h-o_zUbP_B-2qUuql1gPBCD/s1600/IMG_2551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsz4JjIGj3ppA2IUXRPMRBVwF89jPd18rW6zPI9M-EB65igxnUrW0dR9ey6-nKvciuxdJLowSYeW25A-iStZu3md3MFfBUfPdi48RWa5uADqf3uuE4nuU-h-o_zUbP_B-2qUuql1gPBCD/s640/IMG_2551.jpg" width="640" /></a><br />
<br />
2.用抹刀把軟奶油拌入,仔細地拌到均勻地混合在一起,直到像奶霜一樣,若抹刀不好處理的話,可以用手下去攪拌。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZNqqeAJC3gTt4THEoGOg1_Yy1QNPV3pTgE3lHGl_RxFwBdc0YI2KfBj2r-Ll_WEOS8Vh14ExKRYS5Y58O0pa03xnG7PVavzWw5mMJ-3q9d1HOarwjUPE9hksl0cDtBFMWbZ8XAdnbQ7J/s1600/IMG_2566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGZNqqeAJC3gTt4THEoGOg1_Yy1QNPV3pTgE3lHGl_RxFwBdc0YI2KfBj2r-Ll_WEOS8Vh14ExKRYS5Y58O0pa03xnG7PVavzWw5mMJ-3q9d1HOarwjUPE9hksl0cDtBFMWbZ8XAdnbQ7J/s640/IMG_2566.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSRVmBZ9kWvpqcsPFdE-RBpy_6EOWMNN4TbwQmcZyxT1hkKDFHfZNH3b1fAp9IAKKN0smNdB_U9D1U1xeXd6vauicOMRsLTuR0YilrF_0IVNj30PEajqw8c2ZzRA7GPJ9qXaGm5qyP2cj/s1600/IMG_2569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSRVmBZ9kWvpqcsPFdE-RBpy_6EOWMNN4TbwQmcZyxT1hkKDFHfZNH3b1fAp9IAKKN0smNdB_U9D1U1xeXd6vauicOMRsLTuR0YilrF_0IVNj30PEajqw8c2ZzRA7GPJ9qXaGm5qyP2cj/s640/IMG_2569.jpg" width="640" /></a><br />
<br />
*奶油一定要在室溫下放到徹底軟化如霜,否則這個步驟你會做到想殺人。然後千萬別偷懶用液態的,做出來效果會不同喔。<br />
<br />
3.放入蛋拌勻,改用打蛋器拌勻,然後加入白蘭地攪拌均勻。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvpLLzyfFJDqpxES6f3pX8rwszOS2g3Na5MhQuW-DmzL2rsilbmmXn0i53NY9yRGdLD5UpJCWQXtxXmvo6BiGww5-DTvt-xPxUSKUhbgveQMHW3uXO-quEvbKkEiNbqz8o9uh-cYd-36d/s1600/IMG_2572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvpLLzyfFJDqpxES6f3pX8rwszOS2g3Na5MhQuW-DmzL2rsilbmmXn0i53NY9yRGdLD5UpJCWQXtxXmvo6BiGww5-DTvt-xPxUSKUhbgveQMHW3uXO-quEvbKkEiNbqz8o9uh-cYd-36d/s640/IMG_2572.jpg" width="640" /></a><br />
<b><br />最後步驟</b><br />
1.將杏仁餡填入派皮內抹平。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXgSm-3uo82FIHLwsryXnAaiFRHc1ysvbVpME2JjvYVB2F8ar1wbAW3OT_MGElVO6Twwt9RVMG_13BbUOS-4kKBJaGubRN7r2QdtEPkke-iZFr35q20G2Szmf3usN2VyrQjzIGzqjrxnE/s1600/IMG_2576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXgSm-3uo82FIHLwsryXnAaiFRHc1ysvbVpME2JjvYVB2F8ar1wbAW3OT_MGElVO6Twwt9RVMG_13BbUOS-4kKBJaGubRN7r2QdtEPkke-iZFr35q20G2Szmf3usN2VyrQjzIGzqjrxnE/s640/IMG_2576.jpg" width="640" /></a><br />
<br />
2.檸檬擠入水內備用,蘋果去皮後切薄片,泡入檸檬水內以防變色,取出後徹底擦乾,然後鋪在杏仁餡上。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjdt-GAjCfkSLGpGP-_RsWwDTwxoNntK9oG5crGM-8qFjBr29qq7L45qNejEZQnJJAs5GyOEUCLknWGHPCRyWjUaEEJSXPzPa2LQRdWKh3DwTPEFxWpOk9QSVCiHEgATJiBTmUvBItBwC/s1600/IMG_2771.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjdt-GAjCfkSLGpGP-_RsWwDTwxoNntK9oG5crGM-8qFjBr29qq7L45qNejEZQnJJAs5GyOEUCLknWGHPCRyWjUaEEJSXPzPa2LQRdWKh3DwTPEFxWpOk9QSVCiHEgATJiBTmUvBItBwC/s640/IMG_2771.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcT12_SAMlEkh6lIZqYuieBiL9KsdL2DescBippLpdtgovfzIwYDH2MyVXqvSeD4Z1UEEmCV_PKEvvtvetpyt3ch9kB3U709R_v2lDcF4jaZrG2yoCILhEKxU_FxHz9vwIveOCkXRS84z/s1600/IMG_2781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcT12_SAMlEkh6lIZqYuieBiL9KsdL2DescBippLpdtgovfzIwYDH2MyVXqvSeD4Z1UEEmCV_PKEvvtvetpyt3ch9kB3U709R_v2lDcF4jaZrG2yoCILhEKxU_FxHz9vwIveOCkXRS84z/s640/IMG_2781.jpg" width="640" /></a><br />
*手邊沒有檸檬的話,就用鹽水替代吧。<br />
<br />
3.頂端撒上肉桂粉和砂糖,放入烤箱中下層以攝氏180度烤約40分鐘即可,烤熟後取出,需要徹底放涼才能食用,以免杏仁膏無法定型。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIJ8FIdWZ7Rp4zTYb5HAczclPvla4fx7xqJ7VgizZ0BMs8sdEBSCrk6hZrMk_a9doAswbYzaHJVMBYdpiIkYq26P9Ds52ugygkrp0DMDIJp1ob6_W-mzbI8_GsSBjaaNSBR-uElbiVU36/s1600/IMG_2784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIJ8FIdWZ7Rp4zTYb5HAczclPvla4fx7xqJ7VgizZ0BMs8sdEBSCrk6hZrMk_a9doAswbYzaHJVMBYdpiIkYq26P9Ds52ugygkrp0DMDIJp1ob6_W-mzbI8_GsSBjaaNSBR-uElbiVU36/s640/IMG_2784.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tToyvG5kTHYcoMk6_6Y7I9XqqRXqB_AYkZWFNc2Le2MTyHEO0YoH2CLSzi40nWxQuicHC0Tp4llSlK8LEcKgvIl47NM5th5DxYNpEGED5NzAPqyJB1idwZstDB4_z2NqVDfSkhsuZspC/s1600/IMG_2792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tToyvG5kTHYcoMk6_6Y7I9XqqRXqB_AYkZWFNc2Le2MTyHEO0YoH2CLSzi40nWxQuicHC0Tp4llSlK8LEcKgvIl47NM5th5DxYNpEGED5NzAPqyJB1idwZstDB4_z2NqVDfSkhsuZspC/s640/IMG_2792.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja72iXsKw5N60jav-x5ZOUvCop7o_HVBJsRjgwQSyXx3O1bflB71ezYB2wV2IYidogGD9GuUOUTgtgt04-uaEd-pXMpTx6K5-dEz-RZLjpv_iTe83Tno9aoCdeK0m8mADf62hBYHS1IlbI/s1600/IMG_2800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja72iXsKw5N60jav-x5ZOUvCop7o_HVBJsRjgwQSyXx3O1bflB71ezYB2wV2IYidogGD9GuUOUTgtgt04-uaEd-pXMpTx6K5-dEz-RZLjpv_iTe83Tno9aoCdeK0m8mADf62hBYHS1IlbI/s640/IMG_2800.jpg" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com1tag:blogger.com,1999:blog-5197525614134079748.post-91545543040301405492017-01-13T01:41:00.002-08:002017-01-13T02:29:35.543-08:00RECIPE/ 地中海風烤竹莢魚 Mediterranean style baked mackerel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpbQl9ihKLMoEHMe_RO_J4LViQRirKYsWTKJv_199sgQURl2hTDGg6pc53RIETs_lOymLNUZU1bAIxf1pkf05JM4DIBQZcqBB_QMAR1dTJCcedztIGn3zImf5UbHYfFFJ0BbdkyLJlqgs/s1600/F1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIpbQl9ihKLMoEHMe_RO_J4LViQRirKYsWTKJv_199sgQURl2hTDGg6pc53RIETs_lOymLNUZU1bAIxf1pkf05JM4DIBQZcqBB_QMAR1dTJCcedztIGn3zImf5UbHYfFFJ0BbdkyLJlqgs/s640/F1.jpg" width="426" /></a></div>
本食譜是受國立台灣博物館 - <a href="http://event.culture.tw/NTM/portal/Registration/C0103MAction?actId=60116" target="_blank">2017永續年夜飯</a>的邀請所設計<br />
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br />
<div>
--<br />
<br />
相信大家跟我一樣,很常在西式食譜書或逼人的料理節目上,看到外貌誘人烤全魚料理,不過千萬別被華麗的外表給騙了,這道菜完全不需任何烹飪技巧和專業器材,只要有烤箱就可輕鬆完成,連惱人的油煙味都不會出現。<br />
<br />
這次我與國立台灣博物館合作,協助推廣永續年夜菜的概念,最重要的就是希望在家烹煮菜餚的同時,要了解我們的海洋生態真的已經哭哭了。大家有發現過去許多常見的魚類,已經消失在餐桌上了嗎?人類身為整個自然生態鏈中的一份子,要有永續經營的概念,在挑選魚類的時候,要肩負消費者應有的自覺,避免購買瀕臨絕種或影響生態保育的大型魚類。<br />
<br />
這個食譜裡的竹莢魚,就是非常適合端上餐桌的魚種,美味之餘又兼顧生態保育。選購的時候我會請魚販先把內臟和魚鱗去除掉,<br />
<br />
若怕家裡長輩吃不慣西式口味,也可自己改成台菜的基調,把裡頭西式的調味料通通拿掉,一律改以蔥白、生薑和蒜頭伺候,另外混合醬油、醋和香油,烤完、上桌前淋上去就好囉!<br />
<br />
<b>/延伸閱讀</b><br />
<a href="http://event.culture.tw/NTM/portal/Registration/C0103MAction?actId=60116">2017</a><a href="http://event.culture.tw/NTM/portal/Registration/C0103MAction?actId=60116">永續年夜飯</a> <br />
<a href="http://fishdb.sinica.edu.tw/chi/seafoodguide.php">台灣海鮮選購指南</a><br />
<a href="http://soacliu.blogspot.tw/2016/06/blog-post.html">三十五年內海鮮將在餐桌上消失</a><br />
<br />
<a name='more'></a><b>/材料 2人份</b><br />
<div>
竹莢魚 2大尾,去掉內臟與魚鱗,保留全魚形狀<br />
鹽巴 少許<br />
胡椒 少許<br />
特級橄欖油 適量<br />
檸檬 ½顆,切片<br />
大蒜 2瓣,拍過<br />
青蔥 1小把<br />
巴西里 1小把,可省略<br />
蒔蘿 1小把,可省略<br />
月桂葉2片<br />
洋蔥 ½顆,切片<br />
小番茄 15顆,對切<br />
酸豆 2大匙<br />
黑橄欖5顆<br />
大文蛤 10顆,泡鹽水吐砂<br />
白酒 約50ml,可省略<br />
<br />
<b>/作法</b><br />
1.將魚洗淨後擦乾,表面斜切3-4刀,讓等等烤的時候溫度比較好滲透進去。<br />
<br />
2.將魚肉表面灑上一層鹽、胡椒和橄欖油抹勻。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7UYlFk7wNrR1hUemxZ4TUv5S1Kocm3VnBFTFj4Y7zDpWv1dvk_s8mhWPESx4Dw6HcW4z-wKoaq3P82fTymhkGiM9weDNfn6gVZzYztazEj8lUF49b4nMZcpiLx3XHlZWSP-i-Qbc6LCj/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7UYlFk7wNrR1hUemxZ4TUv5S1Kocm3VnBFTFj4Y7zDpWv1dvk_s8mhWPESx4Dw6HcW4z-wKoaq3P82fTymhkGiM9weDNfn6gVZzYztazEj8lUF49b4nMZcpiLx3XHlZWSP-i-Qbc6LCj/s640/1.jpg" width="640" /></a><br />
<br />
3.在魚肚內塞入檸檬、大蒜、香草。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrq6F6vAtxowUXEx9-qhjm5sbnbAdSE_dNF174fDYLT5ZSdU6CBBHDdO5cjei624kaX3wNlbv-DpVv2q_V5URvll99yu_jxL5W2ZI5DykoorBygUC443Sy5U-eOQmg_MkaK2OSsXONrMX8/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrq6F6vAtxowUXEx9-qhjm5sbnbAdSE_dNF174fDYLT5ZSdU6CBBHDdO5cjei624kaX3wNlbv-DpVv2q_V5URvll99yu_jxL5W2ZI5DykoorBygUC443Sy5U-eOQmg_MkaK2OSsXONrMX8/s640/2.jpg" width="640" /></a><br />
<br />
4.烤盤鋪上一層烘培紙,然後鋪上洋蔥、小番茄、酸豆、黑橄欖、文蛤和白酒,加入適量的鹽、胡椒和橄欖油拌勻調味。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluio7W-h7EYoikTHwdAY7A3aj9cFeGd3jiW3qG8E-fxEgfeqIgFLOefKTaj4Pfd4HCNZ9F9vvj_VRYjwjx7rwgyOXbzLb5bloqttbtViUg80Sz4Q5PKsU4Y_3-NFIXC03NmNIC_Gq03H4/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluio7W-h7EYoikTHwdAY7A3aj9cFeGd3jiW3qG8E-fxEgfeqIgFLOefKTaj4Pfd4HCNZ9F9vvj_VRYjwjx7rwgyOXbzLb5bloqttbtViUg80Sz4Q5PKsU4Y_3-NFIXC03NmNIC_Gq03H4/s640/3.jpg" width="640" /></a></div>
<div>
<br />
5.上頭擺上竹莢魚,然後放入預熱好的烤箱內以攝氏200度烤約10-15分鐘,直到魚肉熟了、文蛤開了,取出後再撒上少量的香草裝飾。<br />
<br />
*要怎麼判斷魚肉熟度卻又不影響整體外觀呢?最簡單的方法就是用金屬小刀,插進去魚肉最厚的地方,停留幾秒後拔出來,摸摸看刀子是否已經夠燙了,若還溫溫的就表示魚肉要再烤一下喔!<br />
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</style>Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com4tag:blogger.com,1999:blog-5197525614134079748.post-55732435786589986282017-01-09T00:58:00.000-08:002017-01-13T01:46:02.122-08:00 RECIPE/ 藍莓棉花糖 Blueberry marshmallow<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxgfG34LgD4mJXBhyphenhyphenmBp-1RWZYygIgm5-NjktZYY5l5Xk17f3Nm1ABr5VXopaJTldtC9OQ0UkTxIGpZNlcwulWsEXp98S4uR6a9eQWeWfLRDsf5hPCs-MKLCL40QUIYSB4lRvTbTYnrBD/s1600/dfghjkl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxgfG34LgD4mJXBhyphenhyphenmBp-1RWZYygIgm5-NjktZYY5l5Xk17f3Nm1ABr5VXopaJTldtC9OQ0UkTxIGpZNlcwulWsEXp98S4uR6a9eQWeWfLRDsf5hPCs-MKLCL40QUIYSB4lRvTbTYnrBD/s640/dfghjkl.jpg" width="640" /></a></div>
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br />
--<br />
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是的,你沒有看錯,棉花糖可以自己做!<br />
<br />
手工做的棉花糖,有著輕盈的空氣感和綿密細緻的口感,咬在嘴裡用舌頭一頂就化開了,留下淡淡的香氣與甜味。相較之下平價的棉花糖,有些吃起來會偏乾又過於紮實。<br />
<br />
在家做棉花糖的時候,最要留意的是蛋白霜的部分,要小心控制好熱糖漿的溫度。棉花糖的原理是將高溫糖漿沖進去打發蛋白內煮熟,然後趁熱融入吉利丁片增加彈性和定型。<br />
<br />
這個食譜裡頭我加了藍莓果醬變化口味,輕輕地劃開做成大理石的紋路。不知道為什麼,蛋白加上藍莓就有股迷人的花香味,我自己不是個浪漫的人,但做棉花糖的時候就有種少女心爆發的感覺真是苦惱。最理想的情況,應該要將藍莓果醬打成泥(或者煮之前先把藍莓打成泥),但我生性懶散又怕麻煩,不想洗調理機所以省略這個步驟,而且量少實在不好打。這樣子的缺點是果醬的顆粒會讓棉花糖散開,不過不影響口感,請大家就自己的意志和執行力斟酌斟酌。<br />
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配方表裡最後是用糖粉混玉米粉來防止沾粘,如果你買的是市售的糖粉,要留意一下,除非有特別註明純糖粉,否則一般店家賣的糖粉通常就已經混玉米粉進去囉。<br />
<br />
<a name='more'></a><b>/材料</b><br />
<div>
藍莓 60g<br />
糖 20g<br />
吉利丁片 16g <br />
飲用水 70g<br />
糖150g <br />
水 55g<br />
蛋白 3顆 <br />
鹽1小撮 <br />
糖粉35g<br />
玉米粉 10g<br />
<br />
<b>/作法</b><br />
1.藍莓跟20g的糖一起入鍋加熱,持續攪拌煮至稍微濃稠後熄火放涼備用。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt0aGJdY5rEqfWhPxi5sqKnF8tdYNUZO986-SkWFaq1fe1fVGY7UDOwfg9HOXs_vkfJAOc4TBngUwmbyAxRTTa7VyE-7S3i7ba4_j87keZbQ68tqI9HwKgeS00SmAOLnEGPPmkp42UD8K/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt0aGJdY5rEqfWhPxi5sqKnF8tdYNUZO986-SkWFaq1fe1fVGY7UDOwfg9HOXs_vkfJAOc4TBngUwmbyAxRTTa7VyE-7S3i7ba4_j87keZbQ68tqI9HwKgeS00SmAOLnEGPPmkp42UD8K/s640/2.jpg" width="640" /></a><br />
*若想口感跟形狀更好,可以將果醬打成泥。我拍照的時候因為做的量不多,不好用機器打。</div>
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2.將吉利丁片撕成小塊狀,泡在70g的飲用水裡,均勻的泡進去直至吉利丁片軟化。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_xsJKxjNR0ilbte3g6fOaY1iIDdTeFa-YnJsDnXGMfNPw43kyE2KrvQMMh-2-1-UdAiIswKtXXwN2HBb5ue7o6hWcu40THNUNdP_WshaXceGSnjxwElAQa-tkPrn91SLwTmhso-qHahl/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_xsJKxjNR0ilbte3g6fOaY1iIDdTeFa-YnJsDnXGMfNPw43kyE2KrvQMMh-2-1-UdAiIswKtXXwN2HBb5ue7o6hWcu40THNUNdP_WshaXceGSnjxwElAQa-tkPrn91SLwTmhso-qHahl/s640/1.jpg" width="640" /></a><br />
*一般吉利丁片會泡在冰塊水內,這邊我用的是另外一種方法,以1:5左右的比例直接泡常溫水,屆時連水都要一起使用喔。<br />
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3.製作義式蛋白霜,將150g的糖跟55g的水一起入鍋,加熱至攝氏125度,若沒有溫度計的話,就準備一小鍋冰塊水,滴幾滴糖漿進去,可以抓成結晶糖球即可。同步打發蛋白。這個步驟因為溫度高,所以要確認家裡小朋友的安全喔。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEy_FbC2RdKtfkwyKHZZBJLEqJCHaZbrqZGsVpSivemhnRgJ6qD5pv43a80uP5eMr9v0_6r2xB0Qk1k3GiL23Q8MZoVTJpBKZBRsPdK4g7CSTfUsHEqJUV-mruc7wjMqqMhm_lodV1PAc/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEy_FbC2RdKtfkwyKHZZBJLEqJCHaZbrqZGsVpSivemhnRgJ6qD5pv43a80uP5eMr9v0_6r2xB0Qk1k3GiL23Q8MZoVTJpBKZBRsPdK4g7CSTfUsHEqJUV-mruc7wjMqqMhm_lodV1PAc/s640/3.jpg" width="640" /></a></div>
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4.混合蛋白和一小撮鹽,打到乾性發泡呈現鳥嘴狀,理想的情況是蛋白打發、糖漿的溫度也剛好到了。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXrwXgLRYNwkTAb1W5BX2Nru27an7ZsrglkpYZa0r8WE0oCDlDjD-flsKQs6nMGFV4TB9Verpv9cxGMDOVzTkwUkRi_YsmDjuXewSpxB_-Vow-MT4BmO-XwXW8-1KLWHTwwIfI-lsORbb/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXrwXgLRYNwkTAb1W5BX2Nru27an7ZsrglkpYZa0r8WE0oCDlDjD-flsKQs6nMGFV4TB9Verpv9cxGMDOVzTkwUkRi_YsmDjuXewSpxB_-Vow-MT4BmO-XwXW8-1KLWHTwwIfI-lsORbb/s640/4.jpg" width="640" /></a></div>
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5.將熱糖漿直接慢慢的沖入蛋白內,同時用機器打散。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyH2q166KKnDsgb0A51UaGJ8-uSIRNBLHSieUa7kJdAikWHZk1TKcCk9K1G4dpIdBwtArIfotfg-YFLe0oFEipkQv7IOPdARKfznQz5sdx6R6dvq_Tqsw4JhxMH7RwWbGDlvM1xugBHJGT/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyH2q166KKnDsgb0A51UaGJ8-uSIRNBLHSieUa7kJdAikWHZk1TKcCk9K1G4dpIdBwtArIfotfg-YFLe0oFEipkQv7IOPdARKfznQz5sdx6R6dvq_Tqsw4JhxMH7RwWbGDlvM1xugBHJGT/s640/6.jpg" width="640" /></a></div>
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<div>
6.將步驟2的吉利丁和水倒入步驟5內拌勻。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kkvX6ZT6kOG1UBMVqtFWa7y_VbdbJizaBLDoKp3SGeyrjHXf6yNg7b5vkEW4LohaWpJDvBrLZcrtr-wlyb60zhL4kv1UZW1Fwq4fDGIEOl_6T750l8d1E8PPqtt2oV1MioCk6ihnJprV/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kkvX6ZT6kOG1UBMVqtFWa7y_VbdbJizaBLDoKp3SGeyrjHXf6yNg7b5vkEW4LohaWpJDvBrLZcrtr-wlyb60zhL4kv1UZW1Fwq4fDGIEOl_6T750l8d1E8PPqtt2oV1MioCk6ihnJprV/s640/8.jpg" width="640" /></a><br />
<br />
7.降低轉速,然後將蛋白打到降至常溫後停止機器。加入冷卻的果醬後輕輕的劃開來,做成漂亮的大理石紋路,不要攪拌過頭,然後不能等待、馬上填入模型內。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2o9v_y-V_Zd2CHVP2ToQaYIZRIU4-eK_cKA07ZXWsWOVOLoL1qbMIBl4poNcoV5RdRbf4sEXknD0-RlnynZo7X8wCX48qRDLc-EAJWeWU2e-uHVOTP3r8i5VyJdzq7t1pWTkwLEF9AL0q/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2o9v_y-V_Zd2CHVP2ToQaYIZRIU4-eK_cKA07ZXWsWOVOLoL1qbMIBl4poNcoV5RdRbf4sEXknD0-RlnynZo7X8wCX48qRDLc-EAJWeWU2e-uHVOTP3r8i5VyJdzq7t1pWTkwLEF9AL0q/s640/9.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqG9xi8kdSL3yzyJGXStD68yZWkt16KFBt9g_vE1WCPARJZzlr2aERcWQN8yYLLYaNXoQQE09HAiX2cquwupCu2JI37LthLHNIBedkzQ-qEwuX7cOCAIEwNBZvEesKrqHXWfUoLw74rAiH/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqG9xi8kdSL3yzyJGXStD68yZWkt16KFBt9g_vE1WCPARJZzlr2aERcWQN8yYLLYaNXoQQE09HAiX2cquwupCu2JI37LthLHNIBedkzQ-qEwuX7cOCAIEwNBZvEesKrqHXWfUoLw74rAiH/s640/10.jpg" width="640" /></a><br />
*模型可以先拍一層糖粉,或是一層烘焙紙。</div>
<div>
<br /></div>
<div>
8.在冰箱內休息約兩小時直到定型,取出後切成塊狀。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnpHicNSMsg3iseyTlauzlXxEoClC1nVBlGhAEc7o0G05BTX1sXXFKiNU-tgfACB4NnvMtqy0WamViVd0bfL0tfe55kv9DiEYON_vUqUS_hJH2m3dZIPSbZzjnjOUtD0gkW7EgmFl1bLA/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggnpHicNSMsg3iseyTlauzlXxEoClC1nVBlGhAEc7o0G05BTX1sXXFKiNU-tgfACB4NnvMtqy0WamViVd0bfL0tfe55kv9DiEYON_vUqUS_hJH2m3dZIPSbZzjnjOUtD0gkW7EgmFl1bLA/s640/11.jpg" width="640" /></a></div>
<div>
<br />
9.混合最後剩下的糖粉和玉米粉,均勻的裹在棉花糖表面。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaURl2igYBF4hYoIxVHMGk_C7_T7oAy9YrnvyNxdGvIfFbriDZQHj0OPRZrGhkdsPSxT9mFP658CCUPRtIvKtzx1qWhrHM54M7MHYOV85jeDqyNHX6-Pj4yc8Mf-jxrdTFFNrCtHmKklQX/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaURl2igYBF4hYoIxVHMGk_C7_T7oAy9YrnvyNxdGvIfFbriDZQHj0OPRZrGhkdsPSxT9mFP658CCUPRtIvKtzx1qWhrHM54M7MHYOV85jeDqyNHX6-Pj4yc8Mf-jxrdTFFNrCtHmKklQX/s640/12.jpg" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-44720824114122657522016-12-23T01:10:00.000-08:002016-12-23T01:14:56.600-08:00 RECIPE/ 摩洛哥薄荷茶 Moroccan mint tea<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOe-plck3yXD4mJm8xhtX92rcC4LxmBpdjWH1BlSaoF0hKFXe3nYlJlUZY7p5NOIWQCFkI80QCtx6bT8aj3RC792MjVVNivMkT1HVr02LoAUGC3i9l5DgupIZkguOD63QOijfQxT9l4YH/s1600/fghj.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOe-plck3yXD4mJm8xhtX92rcC4LxmBpdjWH1BlSaoF0hKFXe3nYlJlUZY7p5NOIWQCFkI80QCtx6bT8aj3RC792MjVVNivMkT1HVr02LoAUGC3i9l5DgupIZkguOD63QOijfQxT9l4YH/s640/fghj.jpg" width="444" /></a></div>
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br />
--<br />
<br />
在所有的香草植物裡,薄荷應該算是最好照顧的,這傢伙天生好濕,每天澆水都不打緊,它老哥依舊隨意發長,不管什麼季節都阻止不了它,莫名其妙就佔據了整個陽台。大部份的情況我都將修剪下來的薄荷做成Mojita,但天氣已經轉涼了整天飲酒也不是辦法,薄荷茶便成了最好的清倉良方。<br />
<br />
離開摩洛哥世界的話,薄荷茶最常現身的地方應該就在賣塔吉鍋料理(Tajine)的餐廳裡,享用完一頓香料燉肉後,配上芬芳清爽的薄荷茶,瞬間解掉嘴裡過多的負擔,而薄荷茶也是我唯一可以忍受裝在玻璃杯裡的熱飲,再燙手我都握得住。<br />
<br />
製作的時候找出家裡最老派、最花俏的杯子,外圈如果有金邊雕花更正點,然後想像自己是茶館裡的沖茶老手,從高處往下沖讓香氣噴發出來,調味的話記得甜度要夠,若只有淡淡的甜味,喝起來會有種不知名的青草臭。曾旅居過巴黎的老友跟我說,在市集裡有家專賣薄荷茶的店鋪,會在杯子裡撒上一大把烤過的松子增加香氣,如果你家裡剛好有多的松子就試試看吧!<br />
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<a name='more'></a></div>
<b>/材料 3杯</b><br />
水 800ml<br />
<div>
綠茶 2大匙</div>
<div>
薄荷 1大把(帶梗)</div>
<div>
二砂 4-5大匙<br />
<br />
<b>/作法</b><br />
1.熱水燒滾後,沖入綠茶泡約兩分鐘,味道出來後將茶葉濾掉留著茶湯。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDoDdBea-ACzqqyTn0w1W4VVmthb8pw5ntK2Fuku5dUAQLv2dIunX2KkwQHomi2gnOOJ6G9EKLMJfT-CU3ond2Q47icsphSJjHmCqRwReTGzT9y-EtqDbDD_7dR7Jy0LahgbF9fpYlGLn/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDoDdBea-ACzqqyTn0w1W4VVmthb8pw5ntK2Fuku5dUAQLv2dIunX2KkwQHomi2gnOOJ6G9EKLMJfT-CU3ond2Q47icsphSJjHmCqRwReTGzT9y-EtqDbDD_7dR7Jy0LahgbF9fpYlGLn/s640/1.jpg" width="640" /></a></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdQPXeroLLWlVSp16ND5YVX19yedz-ng-_UOwh1FWplRM9yRSeHZFTBzXIUXmKwRuBp2jwQrhCM8BMiXQpVA3a9oVcWocOGpgbqO_fQh40SnZCsXbF9mOdq2RHUfbnrX1n2CCOsR_sJ7Q/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdQPXeroLLWlVSp16ND5YVX19yedz-ng-_UOwh1FWplRM9yRSeHZFTBzXIUXmKwRuBp2jwQrhCM8BMiXQpVA3a9oVcWocOGpgbqO_fQh40SnZCsXbF9mOdq2RHUfbnrX1n2CCOsR_sJ7Q/s640/2.jpg" width="640" /></a></div>
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2.每個杯子裡面加入一大把的薄荷和1.5大匙的二砂。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_59EYIiWLchwbsnCQ348grVr5lK6tlhOj8uhOslG67orCOPmBmpOro2oTd3TchN2EOGMBmkUWpz2P8qAMygLcu8hGaJvNWQp3_co-tTdDBdrz4rFlW0hhmkTCxW7evbBCn6tXeh4KGZX/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_59EYIiWLchwbsnCQ348grVr5lK6tlhOj8uhOslG67orCOPmBmpOro2oTd3TchN2EOGMBmkUWpz2P8qAMygLcu8hGaJvNWQp3_co-tTdDBdrz4rFlW0hhmkTCxW7evbBCn6tXeh4KGZX/s640/3.jpg" width="640" /></a></div>
<div>
<br />
3.將熱的茶湯沖入杯子裡,約三分鐘後攪拌一起並試喝調整味道即可。<br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-24399862713598259072016-12-21T00:40:00.002-08:002016-12-21T01:15:44.726-08:00RECIPE/ 薑、蘭姆酒與香料磅蛋糕 Ginger and spices pound cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUew-N0d1fSPkJSoZcrpaC1zUuxBZo-qHepEGUFM1ihmVb2L9jEVEVuSEeoGk0xNf4X2r-sChjKyJltPYz3YDkQ-_0aVS-hyiVKLxaqBQ8-qx748h3MPf-MFNFqmTHkKbciFoyLXK2i3ZE/s1600/IMG_28611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUew-N0d1fSPkJSoZcrpaC1zUuxBZo-qHepEGUFM1ihmVb2L9jEVEVuSEeoGk0xNf4X2r-sChjKyJltPYz3YDkQ-_0aVS-hyiVKLxaqBQ8-qx748h3MPf-MFNFqmTHkKbciFoyLXK2i3ZE/s640/IMG_28611.jpg" width="640" /></a></div>
<div>
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br />
--<br />
<br /></div>
原先的計畫是準備一系列適合冬日裡享用的節慶糕點,在寒流來的時候窩在毯子裡與家人分享,配上一壺暖暖的熱茶。<br />
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<div>
然後這個計畫就被該死的攝氏28度給毀了,聖嬰現象還我點閱率來啊。<br />
<br /></div>
磅蛋糕算是很簡單的甜點(完全沒有誠意介紹都快被熱暈了誰要烤磅蛋糕啊),製作的時候有兩個要點需特別留意,第一是奶油的質地,需要放在室溫或溫暖的地方讓它徹底變成軟霜的狀態,如果運氣好的話接下來溫度降低,那就放在烤箱、冰箱或電視機上面來加速軟化,接著與砂糖打到輕棉如白色羽毛狀。<br />
<br />
第二個要留意的是濕料與乾粉混合的時候,千萬不要死命的攪拌,麵糊這東西很傲嬌很容易不小心就攪拌過頭,下場就是得到一顆蘭姆酒發糕。為避免這種尷尬羞愧的情況,要用抹刀輕輕的以切拌法混合,從鍋底將沉下去的料來回翻起來,如此溫柔地重複切拌,你的蛋糕才不會產生筋性硬的要命。<br />
<br />
磅蛋糕因為油脂和糖量比較多的關係,可以在常溫或冷藏放個好幾天,保存的時候一定要用保鮮膜封緊喔。若從冰箱拿出來的話,需要退冰個30分鐘到一小時,讓裏頭的奶油軟化口感比較棒。<br />
<br />
題外話聊一下蘭姆酒,因為翻譯的關係許多人都會跟萊姆搞混。蘭姆酒的主材料是甘蔗,因為製程的關係大略分成深色的跟透明的,深色蘭姆酒適合跟味道濃郁的甜點,透明的則適合酸甜、清爽的甜點。<br />
<br />
年節近了,這次我們將蛋糕填在咕咕霍夫的模型裡來烤,這樣一大顆可以吃個一週都沒問題,不過今年好像找不到任何堆積熱量來過冬的理由就是了。<br />
<br />
<a name='more'></a><b>/材料 18cm中空模型,或2條磅蛋糕模型</b><br />
磅蛋糕 <br />
奶油 200g,室溫徹底放軟 <br />
糖 160g <br />
鹽 1小撮 <br />
常溫的蛋 4顆 <br />
牛奶 40g <br />
薑泥 2大匙 <br />
肉桂粉 ½小匙,真的沒有可省略但是找一下嘛 <br />
肉豆蔻 ¼小匙,可省略 <br />
柳橙皮 1顆 <br />
低筋麵粉 200g <br />
泡打粉 8g,請買無鋁的 <br />
<br />
檸檬蘭姆酒糖霜 <br />
檸檬汁 10g<br />
糖粉 120g<br />
蘭姆酒 15ml,深色蘭姆酒佳<br />
<br />
<b>/作法</b><br />
1.準備模型,將軟奶油(份量外)均勻地塗抹在模型表面,然後拍上一層細砂糖(份量外)或麵粉。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ83R3XirfctC9MZ5QnNG7Te4rAEXxFISW5e11GzEGCAt_u4Ie_pAxFUXq2O4MnlkZnvMb7pnB4bFEikKfmW2vO3lsV1SfHymUb9qc0JHJh89BD5gY8uYccFJYPVQSkstwHT_YEOBz-Ivp/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ83R3XirfctC9MZ5QnNG7Te4rAEXxFISW5e11GzEGCAt_u4Ie_pAxFUXq2O4MnlkZnvMb7pnB4bFEikKfmW2vO3lsV1SfHymUb9qc0JHJh89BD5gY8uYccFJYPVQSkstwHT_YEOBz-Ivp/s640/1.jpg" width="640" /></a><br />
<br />
2.將常溫放軟的奶油放入調理機裡面,稍微打過之後加入糖和鹽,打到泛白的羽毛狀,這邊的奶油一定要放軟才能打到泛白狀,過硬或液態都不行。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Dtf81Hmf8DCxkZa6XZT4Kxrw0GIDoQh3B6KSBdMUMvSrCqLKMEghOfrHUaOVGBdGYUyx3LyiCp-Pj82O0kAjIUnVLhtneNNwDb4G6emJXMIJulvqpdXkDpL6IPdw0bnpIckZ-SRMaReD/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Dtf81Hmf8DCxkZa6XZT4Kxrw0GIDoQh3B6KSBdMUMvSrCqLKMEghOfrHUaOVGBdGYUyx3LyiCp-Pj82O0kAjIUnVLhtneNNwDb4G6emJXMIJulvqpdXkDpL6IPdw0bnpIckZ-SRMaReD/s640/3.jpg" width="640" /></a><br />
<br />
3.把蛋和牛奶一起攪散,慢慢地倒入步驟2內並持續攪拌,若奶油散開變成像鹹豆漿的話,抓一把步驟5的麵粉進去拌勻調整濕度。 <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrXdsj-mWxKX1PWKjHtqoQva8xTzQ-kic_V4EyNH4xxzDLjptIxnSfhWACjAMP8L8F9leMeQACCJSTSzz3DBnvHSbvfUjd2A1pN_6yGzQgu_Mu-iKa8_vb-LyJsbSx9xj9h3TUk58Frp_/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqrXdsj-mWxKX1PWKjHtqoQva8xTzQ-kic_V4EyNH4xxzDLjptIxnSfhWACjAMP8L8F9leMeQACCJSTSzz3DBnvHSbvfUjd2A1pN_6yGzQgu_Mu-iKa8_vb-LyJsbSx9xj9h3TUk58Frp_/s640/2.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIfjHCImEhmXjuhw-SA2E8_8aEzzLGNBlBwnor3Fur-6xD5Ebe58UMZ4HERUDiYiyDQDP2hWia7jwc0sVK9_1xitTcxABlRh65lDZxKD638xDgJmHwPlCPlp4mUgAOq2bvNjZnITfzxtB/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIfjHCImEhmXjuhw-SA2E8_8aEzzLGNBlBwnor3Fur-6xD5Ebe58UMZ4HERUDiYiyDQDP2hWia7jwc0sVK9_1xitTcxABlRh65lDZxKD638xDgJmHwPlCPlp4mUgAOq2bvNjZnITfzxtB/s640/4.jpg" width="640" /></a><br />
<br />
4.加入薑泥、肉桂粉、肉豆蔻和柳橙皮拌勻。 <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2qZASPbcHHv9RNZJJSXRaqz1mIAVUW30WmxIE6z1LznaR6iTtpep8ZKxVbPH-VeYeucxJc8vDu__tQIvdK_QnBpvZM4_sevMWRwvmUvGfFADZBdeRk75nRUdY51AZTAZ8hQZKxsGMcWU/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2qZASPbcHHv9RNZJJSXRaqz1mIAVUW30WmxIE6z1LznaR6iTtpep8ZKxVbPH-VeYeucxJc8vDu__tQIvdK_QnBpvZM4_sevMWRwvmUvGfFADZBdeRk75nRUdY51AZTAZ8hQZKxsGMcWU/s640/6.jpg" width="640" /></a><br />
<br />
5.將麵粉和泡打粉一起過篩,然後加入步驟3的奶油糊內,取抹刀用切拌法拌勻,千萬不要攪拌過頭以免產生筋性。 <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWIVgAPMC6vhyphenhyphenOYTdTfsBWNpP54igIcsSEZBVOnZFE1B4YjSLs3P4n09BItWNdeHEWLF1bPAXAZ9S9yBYDkvykThWB40ZhVy5s_bHZlpefVjTRcxIBLYExfH1kbM1veoGpB7YBAIpka9M/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTWIVgAPMC6vhyphenhyphenOYTdTfsBWNpP54igIcsSEZBVOnZFE1B4YjSLs3P4n09BItWNdeHEWLF1bPAXAZ9S9yBYDkvykThWB40ZhVy5s_bHZlpefVjTRcxIBLYExfH1kbM1veoGpB7YBAIpka9M/s640/9.jpg" width="640" /></a><br />
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6.填入模型內,放入預熱好的烤箱以攝氏180度烤約40分鐘,直到用小刀戳進去沒有沾黏,取出後休息五分鐘然後倒扣降溫。 <br />
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7.製作糖霜,混合所有的材料後拌勻。 <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXeQ2PuJdPShsjmlF2Ha-v35WpTHYg0DokRq56g7mLxnCEdcYZKd3vChyMhNEZcCJY9kzem4LS2qZ0cIGsPKBGY0kGW_ARhnZ9o6Tu1pielt0Mlthy-wf0b2t8hi-fEUF7JL4RrxPKwi_/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzXeQ2PuJdPShsjmlF2Ha-v35WpTHYg0DokRq56g7mLxnCEdcYZKd3vChyMhNEZcCJY9kzem4LS2qZ0cIGsPKBGY0kGW_ARhnZ9o6Tu1pielt0Mlthy-wf0b2t8hi-fEUF7JL4RrxPKwi_/s640/7.jpg" width="640" /></a><br />
<br />
8.等到蛋糕降溫後淋上糖霜,隨意擺上手邊有的食材裝飾。 <br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com1tag:blogger.com,1999:blog-5197525614134079748.post-58962868569965907672016-12-14T18:55:00.000-08:002016-12-21T00:43:11.574-08:00RECIPE/ 基礎香草卡士達醬 The basic custard<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxfEDepWGUhTVdjdvmbrs-Rqjfba8VJNbcegkfP6I7H_kcx5r5Sagtdq3fKIjxgEBtnzD1kSnwb4VE49FGduMrpuLOoK6UiajaoN3QNThhvK9ceiq76pcOr3MnXpEiQ01n0xNWn8GHjLe/s1600/IMG_2269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxfEDepWGUhTVdjdvmbrs-Rqjfba8VJNbcegkfP6I7H_kcx5r5Sagtdq3fKIjxgEBtnzD1kSnwb4VE49FGduMrpuLOoK6UiajaoN3QNThhvK9ceiq76pcOr3MnXpEiQ01n0xNWn8GHjLe/s640/IMG_2269.jpg" width="640" /></a></div>
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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卡士達醬算是最入門的西式甜點,單純用牛奶、蛋黃和糖,卻可變化組合出各種不同的質地,從最基礎的醬汁,到混入打發鮮奶油增加輕盈感,或是融入吉利丁增加定型力,不管是塞入泡芙內或填在塔皮作為基底,你能想到需要內餡的甜點,卡士達醬都能勝任。除了基本調味,也可以加入檸檬皮、柳橙皮、肉桂棒,或是各種利口酒來變化風味。<br />
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我先承認我自己不是卡士達醬的鐵粉,可能是我自己不喜歡蛋黃基底的甜點,但是卡士達醬實在太重要了,許多甜點的基礎都是由卡士達醬衍伸而來,總覺得有義務寫個詳細的食譜和步驟跟大家分享。我自己最喜歡的風味是用新鮮的香草莢調味,單純的蛋奶味最能展現香草輕盈細緻的香氣。</div>
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製作卡士達最要小心的步驟在混合熱牛奶與蛋汁時,要將熱牛奶慢慢沖入蛋汁內拉高溫度,千萬不能反過來,要是發懶直接將蛋汁倒入熱牛奶內的話,會直接變成一鍋噁心的蛋花牛奶喔。在鍋內加熱蛋奶汁時要攪拌的勤快些,要是加熱過頭的話,鍋子底部可是會燒焦的。<br />
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<b>/材料 約可填入1個8吋派盤</b></div>
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牛奶 250ml</div>
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香草莢 ½根,可省略</div>
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蛋黃 3顆</div>
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糖 40g<br />
鹽 1小撮<br />
玉米粉 15g<br />
常溫奶油 20g<br />
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<b>/作法</b><br />
1.將香草莢對剖後,連籽帶莢一起放入牛奶鍋內。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadqT2pgC9gT6kWcgXDJoSnPQT85Z5vMp_BjLrH_Z6PNAhx-cJV7AYtK1cj1asKsdZMhIM-Ayo2xgAsnzSm3_zLYHDb9u6T-UMGMWLni969NdMYOppmFLroOlK3cVn46abJOwIYerd23yM/s1600/IMG_2194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadqT2pgC9gT6kWcgXDJoSnPQT85Z5vMp_BjLrH_Z6PNAhx-cJV7AYtK1cj1asKsdZMhIM-Ayo2xgAsnzSm3_zLYHDb9u6T-UMGMWLni969NdMYOppmFLroOlK3cVn46abJOwIYerd23yM/s640/IMG_2194.jpg" width="640" /></a></div>
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2.將牛奶加熱至鍋邊微微地沸騰,若不小心煮太滾的話就熄火放涼三到五分鐘。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf3ExeRjG93k7aOdCCw2TiB4iNtVH4_EEfC_s0zOVLKCDVLgbVmOFBLT5b1nIXFwi5j6iNR0a9ZiT4acYNZ4SY2gcamsi8sH012XHqL4l4MhJJWyNbKqC6SnarCbQX48KqKldSRfjym4S/s1600/IMG_2202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsf3ExeRjG93k7aOdCCw2TiB4iNtVH4_EEfC_s0zOVLKCDVLgbVmOFBLT5b1nIXFwi5j6iNR0a9ZiT4acYNZ4SY2gcamsi8sH012XHqL4l4MhJJWyNbKqC6SnarCbQX48KqKldSRfjym4S/s640/IMG_2202.jpg" width="640" /></a><br />
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3.混合蛋黃、糖和鹽,攪打到均勻後加入玉米粉拌勻。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZaXtwGcjNeK_Wd_9dJwL1VSXWI7GeRDrljmXfZW0-p8IMLDt0lj5m0nkzIshh3uqtIcBtOiDdsRWgUBmIZSHDSbc-0m_bVWKGGVOey1efqust0CRfsRHgx6GnwjN7lHfs-5vvkBoKESk/s1600/IMG_2199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZaXtwGcjNeK_Wd_9dJwL1VSXWI7GeRDrljmXfZW0-p8IMLDt0lj5m0nkzIshh3uqtIcBtOiDdsRWgUBmIZSHDSbc-0m_bVWKGGVOey1efqust0CRfsRHgx6GnwjN7lHfs-5vvkBoKESk/s640/IMG_2199.jpg" width="640" /></a></div>
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4.將熱牛奶沖入步驟3的蛋汁內,一邊加入一邊持續地攪拌,這個動作不能反過來,若將蛋黃倒入熱牛奶鍋內,蛋黃會直接被煮熟、結塊。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc49wBUPq-r0d8jB6MefrQZsrgSpE68LP39hPqkzbjke3Gsrf4HuBjcteSotcj7HJoJtirAy-c8ih3Muy-F1rTucv9HJLPFxiKUp8RIRWuBPCYhj2boaXL7gHG_MA-_xkYaJBdBRIgDI4r/s1600/IMG_2209.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc49wBUPq-r0d8jB6MefrQZsrgSpE68LP39hPqkzbjke3Gsrf4HuBjcteSotcj7HJoJtirAy-c8ih3Muy-F1rTucv9HJLPFxiKUp8RIRWuBPCYhj2boaXL7gHG_MA-_xkYaJBdBRIgDI4r/s640/IMG_2209.jpg" width="640" /></a><br />
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5.將步驟4的蛋奶汁倒回鍋內,用中小火繼續加熱,並持續地攪拌鍋底以免黏鍋,持續加熱、攪拌到醬汁變得濃稠。</div>
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6.將奶醬過濾備用,稍微降溫後加入室溫放軟的奶油,攪拌均勻後鋪上一層耐熱的保鮮膜,要緊緊地貼著表面。若保鮮膜只是蓋在表面的話,底部的醬汁會散出水蒸氣,這樣卡士達醬的質地會改變。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5H0WXAdu00T6tlCBwIohS66Wibn_KipyY1k4JqGMat96TaIU9mI415ed69xP4NY4RmClJXHk-Kp0MD4KVnWSXwPilWntuuNATFes56G821ytid5tOJCtx9XMnsBYP-RcLpTAg9UEZ1Hsl/s1600/IMG_2234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5H0WXAdu00T6tlCBwIohS66Wibn_KipyY1k4JqGMat96TaIU9mI415ed69xP4NY4RmClJXHk-Kp0MD4KVnWSXwPilWntuuNATFes56G821ytid5tOJCtx9XMnsBYP-RcLpTAg9UEZ1Hsl/s640/IMG_2234.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1u-Qijl8-ptwnXg2cxyNvq2RD5UI8yPad5JpBgSrihKRvbZuO0sSSfqROCw935_yVdqVjN48mh78bys2bjsedhrPsu1Z2CbzpANBQMoMEf7AuuO4n4qm7p0HF0NsdtYKgqclwM5pPD5vL/s1600/IMG_2237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1u-Qijl8-ptwnXg2cxyNvq2RD5UI8yPad5JpBgSrihKRvbZuO0sSSfqROCw935_yVdqVjN48mh78bys2bjsedhrPsu1Z2CbzpANBQMoMEf7AuuO4n4qm7p0HF0NsdtYKgqclwM5pPD5vL/s640/IMG_2237.jpg" width="640" /></a></div>
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7.使用前拌軟即可。<br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-47162095642415823322016-12-14T01:53:00.002-08:002016-12-14T01:55:32.607-08:00RECIPE/ 基礎塔皮指南 The basic crispy tart crust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_isS_oDhk6h_IRnJIot9dcFH2ZKIrutYaJWY4_O8CO1YxB9D550yN72oFgNf3CyaPAYjtcxe_QThFjokqpXS7rBzFrsFYXy02Vn6x250NARWqfHLp1plWWnW2sHjOVfxKETk_81Fl_I8d/s1600/IMG_23782+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_isS_oDhk6h_IRnJIot9dcFH2ZKIrutYaJWY4_O8CO1YxB9D550yN72oFgNf3CyaPAYjtcxe_QThFjokqpXS7rBzFrsFYXy02Vn6x250NARWqfHLp1plWWnW2sHjOVfxKETk_81Fl_I8d/s640/IMG_23782+copy.jpg" width="640" /></a><br />
<div>
Writer/ Soac</div>
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Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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身邊許多朋友都對自製塔皮有莫名的恐懼,總以為這是項曠日費時的大工程,要不然就覺得材料很難買。有時聚會我自己做了塔或派帶過去,他們驚恐的眼神好像是我度過重重難關,冒著生命危險去天山摘了一朵雪蓮回來(或是去魔多打了戒指)(還是去Westworld偷了一個機器人)(乾脆搭車去釜山走走好了)。 </div>
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真的沒有這麼難啊!材料也真的很好買! </div>
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塔皮本身的配方和做法都大同小異,但是烘烤的方式會因著內餡而有所調整,我這邊簡略的分成三類: </div>
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1.內餡不需要跟塔皮一起烤 </div>
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像慕斯、巧克力等,這類的內餡都已經熟了或不再需要加熱,只要放入已經完全烤熟、放涼的塔皮即可直接使用。 此時的塔皮就要完全烤到全熟,如這個配方我們建議的烘烤方式。 </div>
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2.內餡在塔皮半熟的時候一起烤 </div>
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一個塔皮從生的烤到全熟,約需在烤箱內以攝氏180度烤45分鐘上下,若搭配的生內餡不需要這麼長的時間,可以在塔皮烤到半熟的時候填進去一起烤,如一般尺寸的鹹派通常會烤到半熟再填入餡料,以免內餡被烤到過頭。 </div>
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3.內餡在塔皮全生的時候就一起烤 </div>
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大多數的水果派需要一開始就跟塔皮放進烤箱,隨著時間將風味和水份濃縮,製作比較厚的料理如厚鹹派時,因為內餡需要更長的加熱時間,所以也會一開始就一起放入烤箱。 </div>
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在第一和第二類的情況,塔皮要預先烤過,這時候我們要再來認識一個新的朋友 - Blind Bake,這個字是預烤的意思,為了防止烘烤時底部因膨脹而裂開,要先用叉子在底部壓出孔洞,讓熱氣均勻散出,同時蓋一層烘培紙並放上重物(Pie weights),避免塔皮膨脹,這邊的重物可以是材料行裡賣的專業金屬豆,或者你也可以像我們一樣,找家裡放到過期的米、豆子或堅果,可以一直重複使用喔。</div>
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為了替各位重拾信心,我們這次完整的拍攝了塔皮的製作方法和流程,在家第一次製作時可能難免有些意外,真的失敗了也請萬萬不要灰心,有什麼問題就怪給水逆吧。歡迎你們多多來煩我問我問題,只要花時間練習,要烤出色澤金黃、口感酥脆的塔皮是完全沒有難度的。 </div>
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#對了沒有封起來的叫做塔Tart </div>
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#有封起來的才叫做派Pie<br />
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<a name='more'></a></div>
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<b>/材料 最多可做到八吋的派盤</b></div>
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低筋麵粉 140g<br />
糖粉 60g<br />
杏仁粉 25g<br />
鹽 1小撮<br />
冰奶油 80g<br />
冰水 約20g</div>
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<b>/作法</b><br />
1.混合低筋麵粉、糖粉和杏仁粉過篩備用,若篩網比較細,無法篩過杏仁粉的話,則用手指在篩網內把杏仁粉的結塊壓碎。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-aOmuF80XMk0i9VxKGfuKYLAs4bEUOHM4z9LJ4umxU9mYpEsum7ZWEmlg8uiypfI-lrMRmVq87372ncSIyGCYaOUab5l-EEDhp6himZL4B_4kWouglVZY3eGMYiqE1BEH0eZIQwy_xtR/s1600/IMG_1892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-aOmuF80XMk0i9VxKGfuKYLAs4bEUOHM4z9LJ4umxU9mYpEsum7ZWEmlg8uiypfI-lrMRmVq87372ncSIyGCYaOUab5l-EEDhp6himZL4B_4kWouglVZY3eGMYiqE1BEH0eZIQwy_xtR/s640/IMG_1892.jpg" width="640" /></a></div>
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2.加入冰奶油,並用切板混著乾粉一起剁碎,然後雙手用力地把奶油和乾粉搓揉在一起,直到看不見奶油顆粒、變成金色的沙狀。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQs-uausXB1apx462zG2qwroAdyi26Ang1v0KEaqWPbXmMOf1jLCULaXRS-Y5VUQrUQtJGQ2ubyJs1jq5a4yFCn65Hyg3KzvTiEM5c1j_nsOkLyo7NTRgrlJvMd3NfWnHpgrnNnjLP83pl/s1600/IMG_1916+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQs-uausXB1apx462zG2qwroAdyi26Ang1v0KEaqWPbXmMOf1jLCULaXRS-Y5VUQrUQtJGQ2ubyJs1jq5a4yFCn65Hyg3KzvTiEM5c1j_nsOkLyo7NTRgrlJvMd3NfWnHpgrnNnjLP83pl/s640/IMG_1916+copy.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGm6ta1YWeFbdlgSUaYKUbPhsOq6FjrCECJkh9FbprWmpoDRYkHAjK8J4yl7bPMhxGAgr4PHiSZqCxVaIXmiQVOXKOLuaoNhcw-_WBRmczgyYCfYpXZ__xW5faD8jKyHivZejcbZjtGI0J/s1600/IMG_1919+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGm6ta1YWeFbdlgSUaYKUbPhsOq6FjrCECJkh9FbprWmpoDRYkHAjK8J4yl7bPMhxGAgr4PHiSZqCxVaIXmiQVOXKOLuaoNhcw-_WBRmczgyYCfYpXZ__xW5faD8jKyHivZejcbZjtGI0J/s640/IMG_1919+copy.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8x0fARWT2BxC7gfOXvlZmvMGJ08v1d-NBNo-p6ym3f7A_GeO-k-6rpCBOEeRxapW50gm8AXDai9xvcjXPnRxQir9kz6Cihd5LcJnjrUQKZoVOkyBftWgiE372NMASyK7akavObCPIo1k/s1600/IMG_1926+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8x0fARWT2BxC7gfOXvlZmvMGJ08v1d-NBNo-p6ym3f7A_GeO-k-6rpCBOEeRxapW50gm8AXDai9xvcjXPnRxQir9kz6Cihd5LcJnjrUQKZoVOkyBftWgiE372NMASyK7akavObCPIo1k/s640/IMG_1926+copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7WXJcBrAQDJds3mjJ1KXl8mP774K4uOn1ReQqx4BryhT8JWOzNCd85STk-JzImSwT-SeRrszactguH9sfTnar2uTJNo287IYhCiUjOxezFK_U8f1KTvcaC8MpldLghfY74zneCsHGRdU/s1600/IMG_1937+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7WXJcBrAQDJds3mjJ1KXl8mP774K4uOn1ReQqx4BryhT8JWOzNCd85STk-JzImSwT-SeRrszactguH9sfTnar2uTJNo287IYhCiUjOxezFK_U8f1KTvcaC8MpldLghfY74zneCsHGRdU/s640/IMG_1937+copy.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeiV4Kn5oVJaCnphGYRX10opMxxG8liguYmcp_aSqKXwv8rQa0sno0DpXq_9hwNtvb72KBiHtfip3O89htAc-_tv3gy1eCSlGsVcbD2dc1HJvKScr-UK2x6Zynb2Re8Ld_E4n7W48vrws/s1600/IMG_1949+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeiV4Kn5oVJaCnphGYRX10opMxxG8liguYmcp_aSqKXwv8rQa0sno0DpXq_9hwNtvb72KBiHtfip3O89htAc-_tv3gy1eCSlGsVcbD2dc1HJvKScr-UK2x6Zynb2Re8Ld_E4n7W48vrws/s640/IMG_1949+copy.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETA38s0A3lElgdKmV2wYz5VYBUYVvRB1DRNaHMR7wgIbG3Y9CFwJ5kdjHh2hn1C7LFd2E4xXk8qf68Kg56QAX26K0MfDouBlT3sxUCBs9aPIZY2H6YiqtaZEQWPPux7VL1145rmAgkRZ-/s1600/IMG_1970+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETA38s0A3lElgdKmV2wYz5VYBUYVvRB1DRNaHMR7wgIbG3Y9CFwJ5kdjHh2hn1C7LFd2E4xXk8qf68Kg56QAX26K0MfDouBlT3sxUCBs9aPIZY2H6YiqtaZEQWPPux7VL1145rmAgkRZ-/s640/IMG_1970+copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hr8wyb5aGJVXF_qK5DDpaRndiFXERI2Dpm0o1_O008Fd-85CiYu4yNtVPUJPAvOl2HSGILzGY4to1wIb9PE_p4rxPKg6yMk7ouu1ViS_CaLsD03e724EhJq1ZkjStj1F4_jeBtvGZbmo/s1600/IMG_1972+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hr8wyb5aGJVXF_qK5DDpaRndiFXERI2Dpm0o1_O008Fd-85CiYu4yNtVPUJPAvOl2HSGILzGY4to1wIb9PE_p4rxPKg6yMk7ouu1ViS_CaLsD03e724EhJq1ZkjStj1F4_jeBtvGZbmo/s640/IMG_1972+copy.jpg" width="640" /></a></div>
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3.加入一小撮鹽後,慢慢倒入冰水,一邊混合攪拌,太乾的話繼續加入冰水,太濕的話則補充一點麵粉,直到麵團呈現光滑、不黏手的狀態即可,不要搓揉過頭。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh3EwgeK12IGqWNlKO7ph9T5MvqTVTrbIC846w6HEvX_kmCkn0MueifNej_erwYVQsJfzoWqCcVRwstxDdvXMXWM8jDz7z1ptTVnotXx3OZYvHwZg8gGtZAAPzpqqjxT40h8rdb2Fj695/s1600/IMG_1996+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh3EwgeK12IGqWNlKO7ph9T5MvqTVTrbIC846w6HEvX_kmCkn0MueifNej_erwYVQsJfzoWqCcVRwstxDdvXMXWM8jDz7z1ptTVnotXx3OZYvHwZg8gGtZAAPzpqqjxT40h8rdb2Fj695/s640/IMG_1996+copy.jpg" width="640" /></a></div>
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4.取出後桿成薄片,仔細地填入烤模內,然後用叉子在底部戳洞,放入冷凍休息至少1個小時。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJ21FlSYid0d28Zp0Qy-d3OI6OuJaRnojhiGerH4KSoAvnvIsoleaNSkgua6est1mqSgVkwDPdipSj2mgjEgET3gxjQ3T1urY57U69pD1Ax2fgXUt-qTtq1JzIsvBDcfp9kRt9yff-quF/s1600/IMG_2003+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJ21FlSYid0d28Zp0Qy-d3OI6OuJaRnojhiGerH4KSoAvnvIsoleaNSkgua6est1mqSgVkwDPdipSj2mgjEgET3gxjQ3T1urY57U69pD1Ax2fgXUt-qTtq1JzIsvBDcfp9kRt9yff-quF/s640/IMG_2003+copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUXvf9b0hiEKieg0TNbSsyaBHwYOCbFtqcEqXJfAxR8ZVrw6M2szNauVm4q1sXzQVVExiHAQm_b-b136gX986Z_0RPe6izE51mvFom3kGNJSpaiNnO5OFSIcrAG-Sl5Rf4DHG_IlVvg7v/s1600/IMG_2013+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUXvf9b0hiEKieg0TNbSsyaBHwYOCbFtqcEqXJfAxR8ZVrw6M2szNauVm4q1sXzQVVExiHAQm_b-b136gX986Z_0RPe6izE51mvFom3kGNJSpaiNnO5OFSIcrAG-Sl5Rf4DHG_IlVvg7v/s640/IMG_2013+copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqz0s6xi8rhk7vqB7_rGNgRSJ23kYw2tS6l_wfePalurFZTXiDxn-MwSWRJ1bnsV8n6Hw5B_Pru_6IM07B7wPGeWldTbauDz7N65zEl5V0wfOaAiMP8vnUzLZFngNRW03OtLrhG17n1Te7/s1600/IMG_2016+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqz0s6xi8rhk7vqB7_rGNgRSJ23kYw2tS6l_wfePalurFZTXiDxn-MwSWRJ1bnsV8n6Hw5B_Pru_6IM07B7wPGeWldTbauDz7N65zEl5V0wfOaAiMP8vnUzLZFngNRW03OtLrhG17n1Te7/s640/IMG_2016+copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAq9CTUtuoZmOOI5IeJchfwpaIQkPk_mYok4E8jgEzpJKW77ZQ2bO2vCzX5DOcT48STMWf2dFud1WuFtyUkdLbG2OwMsQUmlwgTb8LmyGirHraC1wrc67hgorJFbYa3mHNgdGn_Q9MmcM9/s1600/IMG_2028+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAq9CTUtuoZmOOI5IeJchfwpaIQkPk_mYok4E8jgEzpJKW77ZQ2bO2vCzX5DOcT48STMWf2dFud1WuFtyUkdLbG2OwMsQUmlwgTb8LmyGirHraC1wrc67hgorJFbYa3mHNgdGn_Q9MmcM9/s640/IMG_2028+copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5p4UjlrxTg7IHvcDdQIRALTm7Av9zOP9IgFH8stzN7d_uGUeTOKzX7GoPxNmrI63lHB4X4JTdLPr6Lo9ybL6NDo3kSWl5q0daxHRjJHXNwX57QMswdXxCwqpO3QZwnDSK8DcTVagEXTb/s1600/IMG_2033+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5p4UjlrxTg7IHvcDdQIRALTm7Av9zOP9IgFH8stzN7d_uGUeTOKzX7GoPxNmrI63lHB4X4JTdLPr6Lo9ybL6NDo3kSWl5q0daxHRjJHXNwX57QMswdXxCwqpO3QZwnDSK8DcTVagEXTb/s640/IMG_2033+copy.jpg" width="640" /></a></div>
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•塔皮沒冰過直接烤的話容易內縮、變形,所以一定要花時間冰過,從冰箱取出直接入烤箱不用退冰</div>
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5.蓋上烘培紙,並壓上厚厚的一層重物或金屬豆,直接放入預熱好的烤箱,以攝氏180度烤15分鐘。把金屬豆和烘培紙取出再烤約20至30分鐘,直到派皮變成金黃色。取出後放涼備用。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZYCJwd0q64HaED6n_YVgKFTJipmx3z9QIbN8rApUZe9IrLaNnP0dNbePD9pxPtz8DlSTdy5tPb9wlhhilng_lgN2MBFnDIAYHLcRws3oCEZS5AzTVrbtRkStuTekkLUy4VqxEvOTK4tU/s1600/IMG_2220+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZYCJwd0q64HaED6n_YVgKFTJipmx3z9QIbN8rApUZe9IrLaNnP0dNbePD9pxPtz8DlSTdy5tPb9wlhhilng_lgN2MBFnDIAYHLcRws3oCEZS5AzTVrbtRkStuTekkLUy4VqxEvOTK4tU/s640/IMG_2220+copy.jpg" width="640" /></a></div>
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•烤到定型後就可以把烘培紙和重物拿掉,放回烤箱繼續烤。上層若從頭到尾都蓋著的話,容易熟度不均,烤不出色澤和脆度。</div>
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com1tag:blogger.com,1999:blog-5197525614134079748.post-35622401830442044472016-12-09T03:06:00.002-08:002016-12-09T03:07:40.271-08:00RECIPE/ 法式芥末奶醬輕燉里肌 Creamy Dijon chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI6_1aDtJ-UhLRxAqnEEWVtp0XZBxV1qLc5jegxeuhBInCU0mGyB5hIRGr-eugYdggE2y1TyGhSAL0N7k0ARZeJdWOU82jDCeOEDkLv7Sv82O1EDgpWMVffU5FGZH5DvUgKojHzJSbc5K/s1600/F2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI6_1aDtJ-UhLRxAqnEEWVtp0XZBxV1qLc5jegxeuhBInCU0mGyB5hIRGr-eugYdggE2y1TyGhSAL0N7k0ARZeJdWOU82jDCeOEDkLv7Sv82O1EDgpWMVffU5FGZH5DvUgKojHzJSbc5K/s640/F2.jpg" width="640" /></a></div>
<span style="text-align: center;">本食譜是受</span><a href="http://www.holsem-foods.com/" style="text-align: center;" target="_blank">舒康雞HOLSEM</a><span style="text-align: center;">的邀請所設計</span><br />
<span style="text-align: center;">Writer/ Soac</span><br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br class="Apple-interchange-newline" />
--<br />
<br />
天氣一涼,就會想吃味道濃郁的料理,本次法式芥末奶醬輕燉里肌就是非常合適的燉菜,材料準備非常快速,一隻鍋子就可以完成,最適合臨時起意的料理,食材炒上色,混在一起,沒幾下就燉好了。<br />
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先將里肌煎出香氣,接著把蔬果煎上色後,就加入鮮奶油,烹調鮮奶油的時候要留意,不要讓鍋內溫度過高以免質地改變,加入芥末之後會讓原本厚重的奶醬多了分微酸、輕盈的感覺,不管是搭配麵包或是馬鈴薯,都能飽餐一頓。<br />
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<a name='more'></a><b>/材料 2人份</b><br />
雞里肌 300g<br />鹽巴 少許<br />胡椒 少許<br />
特級橄欖油 1-2大匙<br />
奶油 1大匙<br />
洋蔥,切條 ½顆 <br />
大蒜,拍過 2瓣<br />
蘋果,去皮切塊 1/2顆<br />
水 100ml<br />
鮮奶油 150ml<br />
第戎無籽芥末醬 1-2大匙<br />
肉豆蔻 少許,可省略<br />
月桂葉 1片<br />
巴西里,剁碎 1小把<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaa05iyFSB0cnHw1HdR9Xfg1tVDvkMZGksoJicyFwRgkOnl_NOZC3zC9BYcEBgp7SEOc9X4lTRs2K3LPTrZJQgBLXQsaNOPleiWemsgA97U0hc8JZnikYbtXnjSXRePLobAJ-L1SjDmmk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIaa05iyFSB0cnHw1HdR9Xfg1tVDvkMZGksoJicyFwRgkOnl_NOZC3zC9BYcEBgp7SEOc9X4lTRs2K3LPTrZJQgBLXQsaNOPleiWemsgA97U0hc8JZnikYbtXnjSXRePLobAJ-L1SjDmmk/s640/1.jpg" width="640" /></a><br />
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<b>/作法</b><br />
1.雞里肌撒上鹽、胡椒調味,然後加入特級橄欖油後按摩均勻。<br />
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2.燒熱鍋子,然後用中大火將雞肉表面煎上色,上色即可取出鍋子,不需要煮熟。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN3Fq3c_Ez3t1r217fLhDgFxF1b4pBTSACx-MK3cWQFtnGzGuJkcqoRFD3zI3-XpBSCKYjOiV5yyzI49vqMAeuSA9WXEaKU6hCct8_DOqI9e9RobneYGd0_z82nB2VLAm9UyYgzsdAwsv/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN3Fq3c_Ez3t1r217fLhDgFxF1b4pBTSACx-MK3cWQFtnGzGuJkcqoRFD3zI3-XpBSCKYjOiV5yyzI49vqMAeuSA9WXEaKU6hCct8_DOqI9e9RobneYGd0_z82nB2VLAm9UyYgzsdAwsv/s640/2.jpg" width="640" /></a><br />
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3.同一隻鍋子轉至中火,加入奶油,融化後放入洋蔥和大蒜,慢慢炒成金黃色。<br />
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4.加入蘋果炒過,然後加入水,此時把鍋底焦香的部份刮起來。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmT8N75gmr9KJia7M22NNL8Gkf6GdIdUPZ8fLSxaZGD1Hk08yDtrE3Kr7TfJInbpFiEW2MLOeNurFF5jrY9aF6WEiPYIE_1mOO_KPdcu6gZHxHBxilLJBM2DgY-OUAN-BevhAI-sSMwcb3/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmT8N75gmr9KJia7M22NNL8Gkf6GdIdUPZ8fLSxaZGD1Hk08yDtrE3Kr7TfJInbpFiEW2MLOeNurFF5jrY9aF6WEiPYIE_1mOO_KPdcu6gZHxHBxilLJBM2DgY-OUAN-BevhAI-sSMwcb3/s640/3.jpg" width="640" /></a></div>
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5.加入鮮奶油、芥末醬、肉豆蔻和月桂葉拌勻。</div>
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6.將雞肉放回去,保持微滾把雞肉燉煮熟,同時試吃一下確認鹹度,上桌時可搭配原味麵包、白飯或水煮馬鈴薯,並撒上巴西里碎裝飾。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4pECrSXEn_r9_1jZJztnkMUavX6UR28pYenxcs-ffDCa9fOhjna9xxvpGOcRndW7k2BxKWd31H6YWO0kipLW0df5px5Obns3X3T48tjW4rioqBOB-piuBa371d9LJF3MK7OAXC-gdjjk/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv4pECrSXEn_r9_1jZJztnkMUavX6UR28pYenxcs-ffDCa9fOhjna9xxvpGOcRndW7k2BxKWd31H6YWO0kipLW0df5px5Obns3X3T48tjW4rioqBOB-piuBa371d9LJF3MK7OAXC-gdjjk/s640/4.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGpPm-WeHAK1AgYbETm6Ncy2LzFuu6Boy6lsSejo5rhpN89vlXXNWxDzwVbues7iySBYIBgcryLVzAU57xjmzcp3zhYXHud8pAXfTeLXs_Hyqjbtl1rwcccUah1ywN-6g5gDfVxO2UtjL/s1600/F1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGpPm-WeHAK1AgYbETm6Ncy2LzFuu6Boy6lsSejo5rhpN89vlXXNWxDzwVbues7iySBYIBgcryLVzAU57xjmzcp3zhYXHud8pAXfTeLXs_Hyqjbtl1rwcccUah1ywN-6g5gDfVxO2UtjL/s640/F1.jpg" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-85800909366512633302016-12-07T02:17:00.001-08:002016-12-07T02:32:03.216-08:00RECIPE/ 葡萄牙霹靂霹靂烤全雞 Piri piri chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ldaLPdLfu2qZwgSlNbElWGNu3EoiAp8NZTMwZ6ix2ZGkN-ZYcp6q-yau79UzrJDGKoWIM3hjGNYDSZpSJmgGA9R386el0soBMikv9cPR__5Z-cNJJOur3ticpNI5ViUvuLPSfHfeejDL/s1600/F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ldaLPdLfu2qZwgSlNbElWGNu3EoiAp8NZTMwZ6ix2ZGkN-ZYcp6q-yau79UzrJDGKoWIM3hjGNYDSZpSJmgGA9R386el0soBMikv9cPR__5Z-cNJJOur3ticpNI5ViUvuLPSfHfeejDL/s640/F.jpg" width="640" /></a></div>
<span style="text-align: center;">本食譜是受</span><a href="http://www.holsem-foods.com/" style="text-align: center;" target="_blank">舒康雞HOLSEM</a><span style="text-align: center;">的邀請所</span>設計,同時也收錄於《餐桌上 On the table》。<br />
<span style="text-align: center;">Writer/ Soac</span><br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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--<br />
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這是一道傳統的葡萄牙菜色,但是不知為何在台灣卻沒什麼知名度。最早是看了一部叫《LOOKING》的影集,裡頭的主角之一Dom在街邊就專開了一間賣Piri Piri的雞肉店。這道菜的靈魂角色就是霹靂霹靂醬汁(piri piri sauce)(到底在霹靂什麼啊好難翻譯),用鳥眼辣椒混入洋蔥、甜椒和酒醋等材料熬煮成醬,嚐起來香辣過癮,並帶著酸甜豐富的滋味。<br />
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在台灣不好取得的關係,我們將鳥眼辣椒改成一般的紅辣椒,除了比較好選購之外,辣度也較易接受。從烤箱出爐的全雞,因為醬汁帶有糖份的關係,表皮會比一般的烤雞更為焦香、脆口,顏色也會深上許多,請依自己喜歡的程度調整烘烤的時間。<br />
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這個食譜我有先鹽滷過,讓雞肉烤起來比較多汁,如果怕麻煩或時間不夠的話,也可以省略在冰箱鹽滷的過程。<br />
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關於乾式鹽滷的原理,請另參考<a href="http://soacliu.blogspot.tw/2016/06/recipe-roasted-thyme-and-lemon-flavored.html" target="_blank">百里香青檸烤全雞(hyperlink)</a><br />
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而霹靂霹靂醬的調味,應該要偏酸鹹,因為抹上肉排料理時,味道會流掉變淡,可以的話,烤雞下墊一層烤網,底下安排蔬菜,讓纖維完整吸收雞汁,手邊沒有也沒關係,就直接墊於下方,只是重疊的部分雞皮容易變得軟爛。<br />
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醬汁當然不只用於烤雞,一口氣煮大量起來,備著放冷凍庫存,當作基本辣醬來使用,可以抹在豬梅花肉雞肉排進去烤,或者配著水煮馬鈴薯享用,都美味到讓人食指大動。接下來就是節慶的季節了,找個時間先練習一下,到時聖誕節、新年期間就可以華麗的端到餐桌上嚇唬客人啦!<br />
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<b>/相關連結</b><br />
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<a href="http://soacliu.blogspot.tw/2016/06/carving-roasted-chicken.html" target="_blank">全雞解剖教學 Carving a roasted chicken</a></div>
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<b>/材料 4-6人份</b><br />
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<b>餡料</b></div>
全雞 1隻約1.5kg(去頭和爪子後)<br />
海鹽 約18g<br />
甜椒粉 1小匙<br />
辣椒粉 適量<br />
胡椒 適量<br />
檸檬 1/2顆<br />
大蒜,拍過 3-4瓣<br />
奧勒岡 1把<br />
月桂葉 1片<br />
紅蘿蔔,去皮切大塊 1根<br />
南瓜,去皮切大塊 1/2顆<br />
香菜,切碎 1把<br />
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<b>霹靂霹靂醬汁</b><br />
特級橄欖油 4大匙<br />
大蒜,拍過 4瓣<br />
紅辣椒,拍過 3根<br />
洋蔥,切片 1/4顆<br />
紅甜椒,切片 1顆<br />
紅酒醋,5大匙(可用任何醋取代) <br />
檸檬,取皮 1/2顆<br />
鹽 1撮<br />
糖 1大匙 <br />
胡椒 少許<br />
甜椒粉 1/2小匙<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0xpNISpFf3nCKJ9eQmfm6TLeZSToq6Y9AvJKaNRcsbNuPHzed7P280dCFeQzqKzidS8G_rz3YSx-nEb26TTINwDqOOBjeNZbtTljvmF-5y5N8-EAcFn67yr-Qe7mgvOEYx8AIhx2M8la/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0xpNISpFf3nCKJ9eQmfm6TLeZSToq6Y9AvJKaNRcsbNuPHzed7P280dCFeQzqKzidS8G_rz3YSx-nEb26TTINwDqOOBjeNZbtTljvmF-5y5N8-EAcFn67yr-Qe7mgvOEYx8AIhx2M8la/s640/1.JPG" width="640" /></a><br />
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<b>/作法</b><br />
1.若全雞是冷凍的,使用前放在冷藏退冰兩天,取出後將雞頭、雞爪剁掉,雞身體擦乾。然後混合海鹽、甜椒粉、辣椒粉和胡椒粉,均勻地抹在全雞身上,仔細地按摩過。最後放在袋子裡密封,回到冷藏內休息隔夜,完成乾式鹽滷。<br /><br />2.料理前需從袋子裡將雞肉取出,放在架子上回到冷藏再休息隔夜,讓冰箱把表皮風乾。或是把全雞放在架子上,吹電風扇2至3個小時讓表皮風乾。<br /><br />3.將全雞從冷藏取出退回常溫,同時開始製作霹靂霹靂(piri piri)醬汁。下橄欖油熱鍋,放入大蒜、辣椒、洋蔥和紅甜椒把香氣炒出來,約3分鐘即可。放入調理機內混合紅酒醋、檸檬皮、鹽、糖、胡椒和甜椒粉,打成泥後回到鍋內,用小火熬煮約10分鐘直到醬汁變得濃稠即可。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XbTnt0u9sBGtb549-hNeLmdD1VLBWoynONOecBglAX-zVJjp6wlUaTwI0bCKjqxFeUAk61fMMR5AIv9wStTC8J_BdIhCwcqND0TrhpXPE10jjSQjTzlay-s9Yiree07G1MWnnjA5pIX0/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XbTnt0u9sBGtb549-hNeLmdD1VLBWoynONOecBglAX-zVJjp6wlUaTwI0bCKjqxFeUAk61fMMR5AIv9wStTC8J_BdIhCwcqND0TrhpXPE10jjSQjTzlay-s9Yiree07G1MWnnjA5pIX0/s640/2.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9YAd60-CdnQVbaTGdVsCBQLgNmUo3gvvCOqI6jSfdncpdMpdQho6DbcvfixFZ9_UquRwdkvyQMLYXinEynSMqZvYMjpHf97bRfttB9fDOIDLSJVm_D2JcEplibAbp5XZAj7t83l4tCUQ/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC9YAd60-CdnQVbaTGdVsCBQLgNmUo3gvvCOqI6jSfdncpdMpdQho6DbcvfixFZ9_UquRwdkvyQMLYXinEynSMqZvYMjpHf97bRfttB9fDOIDLSJVm_D2JcEplibAbp5XZAj7t83l4tCUQ/s640/3.JPG" width="640" /></a></div>
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4.開始預熱烤箱。並在雞肚裡塞入檸檬、大蒜、奧勒岡與月桂葉,若有棉繩就將雞腿捆起來,並把翅膀綁緊。若沒有棉繩的話,可以在靠近雞屁股的雞皮兩邊各戳一個洞,再將雞腳穿過去交叉固定,最後在全雞表面抹上霹靂霹靂醬汁。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkopcMDiPYodhQG_b6xaikpDrMZv7MoYLz68VC7cqreOwSaeulElEKN7p3EWK2TFuYPZcpAqAE2v3nqOeCWZ3z_8rpskwE4WpKmW3hObsCVYV9AgDJIg0z29XIsBoNOw8FpHOJAF0_Oln/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkopcMDiPYodhQG_b6xaikpDrMZv7MoYLz68VC7cqreOwSaeulElEKN7p3EWK2TFuYPZcpAqAE2v3nqOeCWZ3z_8rpskwE4WpKmW3hObsCVYV9AgDJIg0z29XIsBoNOw8FpHOJAF0_Oln/s640/5.jpg" width="640" /></a></div>
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5.烤盤底部襯上處理好的紅蘿蔔和南瓜,撒上少許鹽、胡椒和少許特級橄欖油拌勻。</div>
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6.把全雞放在蔬菜上,翅膀收緊放入預熱好的烤箱以攝氏180度烤約60分鐘,直到雞肉表面金黃酥脆、裡面也熟透了。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9LogRIym_ivEwcX4pHVkfRTNt_B7nZYUFz4WwYzlwCKhVkccxHA5xAY9ZgANV47FzlNpjARrg6IDiVHsGKkUEDUNuYTbgsgcXqvz5AmzdvsXcCb9aA-T1SXhNDnrWc0LeQI1rteHqhCS/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9LogRIym_ivEwcX4pHVkfRTNt_B7nZYUFz4WwYzlwCKhVkccxHA5xAY9ZgANV47FzlNpjARrg6IDiVHsGKkUEDUNuYTbgsgcXqvz5AmzdvsXcCb9aA-T1SXhNDnrWc0LeQI1rteHqhCS/s640/4.JPG" width="640" /></a></div>
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7.出爐後用鋁箔紙包起來,休息約15分鐘即可享用,上桌時灑上香菜葉。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sUCxhReRjwUwNZFLrP3MaYBHhtY6PMiujyuRfU-MRc8uMdVn5mtJLMnFQ-GWFAILmej9pDuVCulCAttBDYQKSp9B6QBHO4Zt6t0Emss1ugJYdiqmHFjlqAPp9fOVZoh5QiNV_eNJnLRp/s1600/F2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_sUCxhReRjwUwNZFLrP3MaYBHhtY6PMiujyuRfU-MRc8uMdVn5mtJLMnFQ-GWFAILmej9pDuVCulCAttBDYQKSp9B6QBHO4Zt6t0Emss1ugJYdiqmHFjlqAPp9fOVZoh5QiNV_eNJnLRp/s640/F2.jpg" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com2tag:blogger.com,1999:blog-5197525614134079748.post-91105688245488876772016-12-03T03:39:00.002-08:002016-12-03T03:41:28.333-08:00 RECIPE/ 日式炸雞與酸奶甜雞醬 Japanese fried chicken with sour cream and Thai chili sauce<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt7pOTvUQ-zQA4btXIwGqU91chloUAxvRJF6SkJfI3aScRO8ANGgMAEM-wGcbRM10lLuHwB8v5A5SC9EbrG8C_X997bkBmcS3Yl1K60eM4NG2Qkj5USku1pdyZn1VImIciRILCHVOwH7b/s1600/IMG_2183+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt7pOTvUQ-zQA4btXIwGqU91chloUAxvRJF6SkJfI3aScRO8ANGgMAEM-wGcbRM10lLuHwB8v5A5SC9EbrG8C_X997bkBmcS3Yl1K60eM4NG2Qkj5USku1pdyZn1VImIciRILCHVOwH7b/s640/IMG_2183+copy.jpg" width="640" /></a></div>
Writer/ Soac<br />
<div>
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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--</div>
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日式炸雞的特色,除了調味之外,是特別的『兩次炸法』。這種烹調的方法讓剛炸好的日式炸雞,一口咬下立刻能感受到雞汁四濺、在口腔裡恣意奔流的爽快,而雞肉伴隨著清酒與醬油的味道,是最簡單的調味卻是永遠不褪流行的組合。<br />
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分成兩次炸的原理,是第一次下鍋時,僅用中低溫慢慢把雞肉炸到半熟,取出後靜置的期間,溫度會繼續慢慢滲透到雞肉中心;第二次下鍋時,迅速用高溫把表皮炸到酥脆,如此便可輕鬆做出外皮金黃酥脆,裏頭依然多汁迷人的炸雞。</div>
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這次搭配的醬汁是酸奶以及泰式甜雞醬,清爽的風味會讓人一轉眼就掃盤啊請三思,一樣的組合搭配任何的酥脆油炸物都很過癮。</div>
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#油炸美食一定有風險<br />
#體能投資有瘦有肥<br />
#下油鍋前應詳閱個人道德書<br />
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<a name='more'></a><b>/材料 約2-3人份</b><br />
雞腿肉 300克</div>
<div>
醬油 1大匙<br />
清酒 1大匙,可用米酒取代 <br />
味醂 1大匙<br />
薑末 1個指節大,剁碎也可<br />
蒜泥 1-2瓣,剁碎也可<br />
鹽 ½小匙<br />
胡椒 少許<br />
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其他<br />
蛋 1顆<br />
太白粉 50-60g<br />
炸油 1鍋<br />
酸奶 數匙,可用鮮奶油混少許的檸檬汁取代<br />
泰式甜雞醬 數匙</div>
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<b><br /></b>
<b>/作法</b><br />
1.雞腿肉洗淨後,去掉多餘的脂肪、肥油或過多的雞皮,切成小塊狀之後,混入所有的調味料拌勻後醃漬30分鐘。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctdQiJ0w2Ed4STBpmu0_KSOVqCePK5VCLIAsuU-13nHfV3zmgRcKzl2adGV7s_ezazb-slFFMRNUnwE_No-5wY4pvLi39_cvoOpOox4tQhuHGD_v0nLhYXRM1_nNdGEduSfkxLwWJZrGW/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctdQiJ0w2Ed4STBpmu0_KSOVqCePK5VCLIAsuU-13nHfV3zmgRcKzl2adGV7s_ezazb-slFFMRNUnwE_No-5wY4pvLi39_cvoOpOox4tQhuHGD_v0nLhYXRM1_nNdGEduSfkxLwWJZrGW/s640/1.jpg" width="640" /></a><br />
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2.混入蛋汁後用手徹底攪拌均勻,然後加入太白粉拌勻。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ__Czrq44-rCk2zfBfFgu6ju2vjIFoTocSCH7PNmh45bFWSNiKbCpOp1cQQGwQ6ee-n-PSTMdBcu9OjImAb3yloGtGbYX2aGz8FaOT1lhzF6iipGnZh-s6mjXXhXH-BD8RLDW5ah-Ppsg/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ__Czrq44-rCk2zfBfFgu6ju2vjIFoTocSCH7PNmh45bFWSNiKbCpOp1cQQGwQ6ee-n-PSTMdBcu9OjImAb3yloGtGbYX2aGz8FaOT1lhzF6iipGnZh-s6mjXXhXH-BD8RLDW5ah-Ppsg/s640/2.jpg" width="640" /></a><br />
<br />
3.熱油鍋,放入雞塊並保持小泡泡的低溫狀態,大概攝氏160度,炸約1-2分鐘後取出放涼,此時外皮應該是米黃、白色的即可,不用炸上色。休息到快接近常溫,讓溫度滲透到中心慢慢變熟。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaTl0eIN-unOwzFCxX6Tof3U17F5QgUKkkU-2bqgs9FS9SjGg7SyZX2iSvuFeKrsHRyvNsO4PGn8XXxVgCavXd8fLp-gCgu8RvTd8dGLGcxWu1DxO0LLHtU1i-F56lSksBWAcYyU6sQai/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNaTl0eIN-unOwzFCxX6Tof3U17F5QgUKkkU-2bqgs9FS9SjGg7SyZX2iSvuFeKrsHRyvNsO4PGn8XXxVgCavXd8fLp-gCgu8RvTd8dGLGcxWu1DxO0LLHtU1i-F56lSksBWAcYyU6sQai/s640/3.jpg" width="640" /></a><br />
<br />
4.將油鍋溫度升高到攝氏180-190度,將雞肉再次放入,用高溫迅速地把表皮炸成金黃色,取出後放在廚房紙巾上瀝油。<br />
<br />
5.盛盤後淋上酸奶與甜雞醬,手邊若有青蔥的話也可切碎撒上去。<br />
<br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-33244101272774772382016-11-30T01:20:00.002-08:002016-12-01T01:09:41.142-08:00RECIPE/ 基礎青醬義大利麵 The basic pesto pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGatIqCcmeXO9OWz6ZOVSa0XBUFnNDdv82GI_VKlWHZaaERLq2PQ15LMP0BkgA_qnSlaW8fNE-zuog5hqZN4cYTHoEzKO6cKARrCxX1u7VLTOeb0o7WTPSrsAOupP-pP5f9K0AByHYBk9e/s1600/f1.2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGatIqCcmeXO9OWz6ZOVSa0XBUFnNDdv82GI_VKlWHZaaERLq2PQ15LMP0BkgA_qnSlaW8fNE-zuog5hqZN4cYTHoEzKO6cKARrCxX1u7VLTOeb0o7WTPSrsAOupP-pP5f9K0AByHYBk9e/s640/f1.2.jpg" width="640" /></a></div>
Writer/ Soac<br />
<div>
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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傳統的青醬是用甜羅勒製作,但在台灣單價偏高也不易取得,所以我在家製作時習慣用九層塔取代。九層塔的風味有一點暴衝,相較之下比較嗆鼻一些,所以烹調時下的量要稍微留心。</div>
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<div>
製作青醬一點都不費工,清爽的精油香氣在鼻間繚繞時讓人心情愉悅,只要有一台調理機,將所有的材料呼隆的扔進去打成泥就完成了。我手邊若是有多的巴西里也會扔一把進去,讓顏色更為翠綠,在芝麻葉便宜的時節裡我也喜歡放一點進去,增加芥菜的嗆味。</div>
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因為裡頭有大量特級橄欖油的關係,所以青醬可以保存的很久,只要有仔細的將葉片晾乾,容器有消毒過的話,在冷藏可以保存到三個月。就算僅放在一般的玻璃容器內,儲存的兩三週也不成問題。表面有點變黑是正常的氧化,在意的話稍微挖掉就好了。啊!記得每一次都要用乾淨不帶水的湯匙挖,不然接觸到微生物還是會腐壞喔!</div>
<div>
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<div>
堅果的部分,松子是我心頭的最佳選擇,不過近幾年松子實在太貴了,所以大家可以換成任何好取得的堅果。調味上我喜歡加入一點點檸檬汁,如果不喜歡的話省略也無妨。</div>
<div>
<br />
<a name='more'></a><b>/材料 2人份</b><br />
任意堅果,烤上色 30g(榛果、胡桃等)<br />
甜蘿勒或九層塔 約50g(挑葉洗淨並擦乾後的淨重) <br />
大蒜 3-4瓣<br />
帕瑪森起司 15g <br />
特級橄欖油 150ml<br />
檸檬汁 約1/3顆<br />
鹽 適量<br />
胡椒 適量<br />
義大利直扁麵(Linguini),約150g<br />
<br />
*額外多準備一點起司和堅果裝飾<br />
<br />
<b>/作法</b></div>
<div>
1.將堅果鋪平放入烤箱內,用攝氏180度烤約3-5分鐘直到香氣出來、表面稍微上色,把羅勒稍微洗淨,用紙巾輕輕拭去水份。</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcRIlTSL5YlCdoddybopa6PYaeX-eMkcG1AMFOp1rdMtN5NAzGEKzwI9bhSoA7kWkJp_sjThr-Vzs461PI-SM6k-k7En7DWPemY-fMObZLDSXgWn4L4ENnDq7ye1_lu1GClzIzoINsp86/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcRIlTSL5YlCdoddybopa6PYaeX-eMkcG1AMFOp1rdMtN5NAzGEKzwI9bhSoA7kWkJp_sjThr-Vzs461PI-SM6k-k7En7DWPemY-fMObZLDSXgWn4L4ENnDq7ye1_lu1GClzIzoINsp86/s640/2.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LTJDOXl1HO_QKnS8LDzTdidxf54P3LoBZeSazYCoyTE-0Di3ZY0aHJOtQEga3ACa0-U6TUvlsf0NOw13EpbfYjz3JxXRaKmxuSnQ6uh_lp_ye9Zvfku4V89M5j6z5v7ZIw_ld3Yhyfa-/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LTJDOXl1HO_QKnS8LDzTdidxf54P3LoBZeSazYCoyTE-0Di3ZY0aHJOtQEga3ACa0-U6TUvlsf0NOw13EpbfYjz3JxXRaKmxuSnQ6uh_lp_ye9Zvfku4V89M5j6z5v7ZIw_ld3Yhyfa-/s640/1.jpg" width="640" /></a></div>
<div>
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2.準備一鍋沸水,加入一大把鹽後,將麵條入鍋,依照包裝上面的建議烹煮時間煮至全熟起鍋。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFxQrP0pqVf8fPNkJJlz-l2kokgSX823IjKx0NPrbqwMnrQTkjDeC0bav6Rnrq5hd8HAkymR4JTJjaV-QW0KgufpkfCqB1cV4d7GizZICRaYTjlfd4r0CYX_B6DElHRjr9ICn1EakMjnM/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFxQrP0pqVf8fPNkJJlz-l2kokgSX823IjKx0NPrbqwMnrQTkjDeC0bav6Rnrq5hd8HAkymR4JTJjaV-QW0KgufpkfCqB1cV4d7GizZICRaYTjlfd4r0CYX_B6DElHRjr9ICn1EakMjnM/s640/5.jpg" width="640" /></a><br />
<br />
*因為搭配青醬的關係,不像一般的義大利麵會回鍋拌炒,所以在一開始可以直接煮到全熟。<br />
<br />
3.將堅果、甜蘿勒、大蒜和起司放入調理機內,慢慢地倒入特級橄欖油,一邊打成泥狀,橄欖油的量只要可以讓食材打成泥即可,然後加入檸檬汁、鹽和胡椒調味即可。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7DGP2aVw8MHdyxW9_D9bR1Oo40gmPQUWpMAnKH-MA0BGBaRMwdnvuK-mKhadNFnVoC5OxMB-OQPLfTcGen9sGHEapAVh27olLu2lw9sRQw3b1V2GC9-nAlrxT0wcok1hjsYD74Pma2Q-/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7DGP2aVw8MHdyxW9_D9bR1Oo40gmPQUWpMAnKH-MA0BGBaRMwdnvuK-mKhadNFnVoC5OxMB-OQPLfTcGen9sGHEapAVh27olLu2lw9sRQw3b1V2GC9-nAlrxT0wcok1hjsYD74Pma2Q-/s640/3.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wII_TgvXqToL92LQ5nl6MzOFcQHshskuKQsizowTBEAYcKNXzhXIuHyEJ5zwrPL6eEmtxTBECeJl2xXODMfihqscxbtKg6jsKebzwPPhCUGnQ8jp3TVkeLiDPr8t_wb7HAGEy5ti_FV8/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6wII_TgvXqToL92LQ5nl6MzOFcQHshskuKQsizowTBEAYcKNXzhXIuHyEJ5zwrPL6eEmtxTBECeJl2xXODMfihqscxbtKg6jsKebzwPPhCUGnQ8jp3TVkeLiDPr8t_wb7HAGEy5ti_FV8/s640/4.jpg" width="640" /></a><br />
<br />
4.將燙好的麵條簡單瀝乾,放在調理缽內然後拌入適量的青醬,若太乾的話就加入少量的煮麵水拌勻,試吃看看調整鹹度。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFOL4-t7uZZiYkdD2qZmWALkgZiq742pwit60rpJPGDyYuCidWFAz02VhEXvMkfuRMNEMvaJpHzbjJL_85r_YkDbyD_TuaxDNdd-S-5duxxRcjzrH4Ib2q1jWzkUCJmXAvFKPkdt_4OyE/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFOL4-t7uZZiYkdD2qZmWALkgZiq742pwit60rpJPGDyYuCidWFAz02VhEXvMkfuRMNEMvaJpHzbjJL_85r_YkDbyD_TuaxDNdd-S-5duxxRcjzrH4Ib2q1jWzkUCJmXAvFKPkdt_4OyE/s640/6.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2_fObNvlXXWIgAgd1A7C9Mde0-fx6Bwr0JIxP3oC60c3Mt7PBEiaLaPp-gx_tGoVbmE5jR3aIKuKiQsXuMuMF8UAmVb0uG_lhqDPJPNwAQ7iq4IFSQ69BKdwafoiC8JExObr7W0ad2MD/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2_fObNvlXXWIgAgd1A7C9Mde0-fx6Bwr0JIxP3oC60c3Mt7PBEiaLaPp-gx_tGoVbmE5jR3aIKuKiQsXuMuMF8UAmVb0uG_lhqDPJPNwAQ7iq4IFSQ69BKdwafoiC8JExObr7W0ad2MD/s640/7.jpg" width="640" /></a><br />
<br />
5.盛盤後撒上少許的起司和堅果裝飾。</div>
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</style>Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-72973296830519408082016-11-27T04:04:00.005-08:002016-11-27T04:09:11.379-08:00RECIPE/ 基礎番茄義大利麵 The basic tomato pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmHXIn1ZKsNKwWbk9AJqgsJlSjWuDst21akS0_H8yL_8EOtOXP_gxY-XU8cYHkDpwlU2JOvICXNcdEMQm9PDKcx6NL0zr0W_uclWOirZxnnCtGwlUBkJVXmmZ0jPGr_Q1ICRGMM_ZASmT/s1600/f1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmHXIn1ZKsNKwWbk9AJqgsJlSjWuDst21akS0_H8yL_8EOtOXP_gxY-XU8cYHkDpwlU2JOvICXNcdEMQm9PDKcx6NL0zr0W_uclWOirZxnnCtGwlUBkJVXmmZ0jPGr_Q1ICRGMM_ZASmT/s640/f1-2.jpg" width="640" /></a></div>
Writer/ Soac<br />
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Editor/ Chuan<br />
Photographer/ Soac, Chuan</div>
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製作番茄義大利麵的時候,最常被問到的問題就是『要用新鮮蕃茄還是罐裝的?』,這個問題沒有標準的解答,在番茄產季的時候,如果上市場看到新鮮價廉的番茄,我又閒著沒事可以仔細的去皮、去籽再剁碎,偶爾我會用新鮮的番茄去熬煮。除此之外,我幾乎都是用現成的罐裝番茄烹煮。</div>
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主要是因為台灣產的番茄拿來烹煮西式料理時,總是有點不對味(好啦我知道這是藉口,但我真的很懶),所以我喜歡挑選沒有添加物、用李子番茄製成的罐頭。挑選時也要留意,請選擇泥狀(puree)、整顆的自己壓碎(wholed tomato)、丁狀(chopped)的蕃茄罐頭,這些都是接近天然食材的狀態,盡量避免買調好的醬汁(上面寫著sauce就要避免)。<br />
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番茄義大利麵非常隨性,可以加入各種不同的餡料去變化,像是臘肉、培根、酸豆還是橄欖都好,剁碎的海鮮也非常適合,要是冰箱有百年無解的剩菜也很可以大方的扔進去,但是不要得意忘形全部加進去,入鍋前記得把它們都切得細細碎碎的,畢竟這是吃麵不是吃料啊!<br />
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<a name='more'></a><b>/材料 2人份</b><br />
義大利直麵(spaghetti) 2人份,約150g<br />
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特級橄欖油 適量</div>
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蒜頭 3瓣</div>
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番茄泥 150ml</div>
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鹽 適量</div>
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胡椒 適量</div>
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帕瑪森起司 20g</div>
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甜蘿勒 1小把,可用九層塔取代 <br />
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<b>/作法</b> <br />
1.準備一鍋沸水,加入一大把鹽後,將麵條入鍋,依照包裝上面的建議烹煮時間但減少一到兩分鐘。(約需10分鐘)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbuqTlBLhAECmyer-sz5e5lLML4efKaXz1y398jnhIn7DBpvMGH5mFNW79DrZUY3KoWQMMiUwP3u0l3-WPohc9MIdvF-rsvS8so5sy4UqhnwfgcK7HWrR5d8ycSwFU5yPOpzFmhAMojl3/s1600/IMG_1471.jpg"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbuqTlBLhAECmyer-sz5e5lLML4efKaXz1y398jnhIn7DBpvMGH5mFNW79DrZUY3KoWQMMiUwP3u0l3-WPohc9MIdvF-rsvS8so5sy4UqhnwfgcK7HWrR5d8ycSwFU5yPOpzFmhAMojl3/s640/IMG_1471.jpg" width="640" /></a></div>
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2.下油熱另一炒鍋,把蒜頭切碎,放入鍋內用小火慢慢的把蒜頭的香氣給炒出來。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiSBPGff2r3u3y6E1Yt38zeVePGREqJ4bkw_Mb57a_C88b1SRSF1grkS6G3xvV35McRGYpqA1go6MkDCL_rFOhsj2GOU5EXsjaAoIZJAHU8tNLr4OniQDlegkruh9xbZdF2NYkzy85n8J/s1600/IMG_1475.jpg"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiSBPGff2r3u3y6E1Yt38zeVePGREqJ4bkw_Mb57a_C88b1SRSF1grkS6G3xvV35McRGYpqA1go6MkDCL_rFOhsj2GOU5EXsjaAoIZJAHU8tNLr4OniQDlegkruh9xbZdF2NYkzy85n8J/s640/IMG_1475.jpg" width="640" /></a><br />
*若是怕蒜味太重的人,可以將蒜頭拍過就好不要切碎,最後上桌前再撈掉。 </div>
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3.加入番茄泥,並加入約50ml少量的水來燉煮番茄,同時放入少量的鹽巴和胡椒提味,鍋內煮滾後把火轉小,保持微滾約5分鐘直到醬汁變得有點濃稠。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDoOI2Q5SXyJHC8Hx5E3StLPgDu0M3H4b1SaM2j0lhrQxP5lMBvAdszpevg20OeM0eXqdquXUDNihTq5iiRJguB9ZAoalcHjBuw4qElodRQNjB4IpuAWF2q0gwN1xafK7ffw9sBP_UzEv/s1600/IMG_1482.jpg"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDoOI2Q5SXyJHC8Hx5E3StLPgDu0M3H4b1SaM2j0lhrQxP5lMBvAdszpevg20OeM0eXqdquXUDNihTq5iiRJguB9ZAoalcHjBuw4qElodRQNjB4IpuAWF2q0gwN1xafK7ffw9sBP_UzEv/s640/IMG_1482.jpg" width="640" /></a></div>
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4.麵煮好後取出瀝乾,混入醬汁炒鍋內,並加入一至兩大勺的煮麵水,並加入適量的鹽巴和胡椒調味。用中大火加熱並持續拌炒,讓鍋內保持微滾。中途刨入一半的帕瑪森起司拌勻。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fSrIVnU9t3vXlaxiIgEoeAFoPIlvvqbesoNXHBwK6RXo1x_UQ-WIQQq0DPj3E1o0W0X_MNYEajyslY6wt6eWcFMiqoFY5x7hzI7TiSEIZ6tljZppQMpFjchU0lpmjBxCkbZTvvzsCo_u/s1600/IMG_1489.jpg"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fSrIVnU9t3vXlaxiIgEoeAFoPIlvvqbesoNXHBwK6RXo1x_UQ-WIQQq0DPj3E1o0W0X_MNYEajyslY6wt6eWcFMiqoFY5x7hzI7TiSEIZ6tljZppQMpFjchU0lpmjBxCkbZTvvzsCo_u/s640/IMG_1489.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidixdr2HewXPQWqTZhVIU7uEOm9bt9DbxqShxgxx7_WzE_N5tIzQ605UMCWsbA59xcC8M9nj3A6harwMmCrvNNPestPnOYF3fFUlXijjs3NAc9LMN2D_pTiP_ZlXlWg0K_dabRGUjFxZWt/s1600/IMG_1492.jpg"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidixdr2HewXPQWqTZhVIU7uEOm9bt9DbxqShxgxx7_WzE_N5tIzQ605UMCWsbA59xcC8M9nj3A6harwMmCrvNNPestPnOYF3fFUlXijjs3NAc9LMN2D_pTiP_ZlXlWg0K_dabRGUjFxZWt/s640/IMG_1492.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgim4k8qxEyP54TDN-WEf-UOrjc8kDhu4Y3Bq3ps7Omqe5W2Rs6P5Eh9wzkByomAAMOrK2mj93VvdPXKy9bLDBXD9FWsReKVR-jWyB76BLXR5xrOkK-pVncIhvp79eE7J_EfIv7-29We1pP/s1600/IMG_1508.jpg"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgim4k8qxEyP54TDN-WEf-UOrjc8kDhu4Y3Bq3ps7Omqe5W2Rs6P5Eh9wzkByomAAMOrK2mj93VvdPXKy9bLDBXD9FWsReKVR-jWyB76BLXR5xrOkK-pVncIhvp79eE7J_EfIv7-29We1pP/s640/IMG_1508.jpg" width="640" /></a></div>
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5.等到醬汁稍微收乾後,試吃一下麵條硬度和鹹度,若太硬就加煮麵水繼續煮,不夠鹹的話就用鹽巴調味。熄火後加入一半的蘿勒葉快速拌勻,上桌時撒上另外一半起司和蘿勒葉即可。喜歡的話盛盤後可以淋上少許的特級橄欖油提味。 <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhD-8YpRjUwoCKZE84y67ByMIETgk5MEdBjW_eGQ3jIHdYVeJA6FSbxIabh-OKgDc2f7SLflJkECtTskYuCyk9ZsbQBDyeWYjzotsGWM-1q1S3POepDRk0bDCr3UK0MbdKIGavrfEHmbkT/s1600/IMG_1544.jpg"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhD-8YpRjUwoCKZE84y67ByMIETgk5MEdBjW_eGQ3jIHdYVeJA6FSbxIabh-OKgDc2f7SLflJkECtTskYuCyk9ZsbQBDyeWYjzotsGWM-1q1S3POepDRk0bDCr3UK0MbdKIGavrfEHmbkT/s640/IMG_1544.jpg" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-45029189090913982152016-11-24T01:58:00.000-08:002016-11-24T06:13:32.417-08:00RECIPE/ 基礎白醬義大利麵 The basic cream pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMk67XYsIrlnYd5Qxs3njDTO5YQDJlBMtomB58fCEPMkb9aWj7xW7TeHw6zmz2zy_lGA0EPKSnC0FXmhs0MfePwxCrEFnpzwgvxLnFAh6Tr76zZHqmUtXdIrHcRFSl5M1StZHRscy08Fpz/s1600/f1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMk67XYsIrlnYd5Qxs3njDTO5YQDJlBMtomB58fCEPMkb9aWj7xW7TeHw6zmz2zy_lGA0EPKSnC0FXmhs0MfePwxCrEFnpzwgvxLnFAh6Tr76zZHqmUtXdIrHcRFSl5M1StZHRscy08Fpz/s640/f1.jpg" width="640" /></a></div>
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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許多人總以為白醬很難操作,總跟用奶油麵糊和牛奶製成的貝夏美白醬搞混。其實在家烹煮白醬義大利麵非常容易上手,簡單到不行,唯一要特別留意的是不要高溫加熱過頭,以免醬汁油水分離。若真的慘事發生,只要倒入少許的煮麵水,開火死命地攪拌就可以再次拌勻。<br />
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我喜歡在白醬內加入少許帶酸味的材料,如檸檬汁、醋或是酸豆都好,增加一點清爽的口感,讓濃郁的奶味吃起來比較不會這麼有負擔,口感也比較有層次感一點。<br />
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製作白醬時請挑選動物性鮮奶油,絕對不要用劣質的植物性鮮奶油,味道和口感都很可怕。若手邊有一點肉豆蔻的話就刨些進去,相當的對味喔!<br />
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<a name='more'></a><b>/材料 2人份</b><br />
義大利直麵(spaghetti)2人份,約150g<br />
特級橄欖油 適量<br />
洋蔥,切碎 ¼顆<br />
培根 3條<br />
鮮奶油 約200ml<br />
鹽 適量<br />
胡椒 適量<br />
檸檬,取汁 1/3顆<br />
帕瑪森起司 20g <br />
巴西里 1小把,可省略<br />
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<b>/作法</b><br />
1.準備一鍋沸水,加入一大把鹽後,將麵條入鍋,依照包裝上面的建議烹煮時間但減少一到兩分鐘。(約需10分鐘)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZztUC2T_gy61H69A5j_EPLMy5h8uL7ti9HnNJq8QIpOL3sPytS2FySuNTaQ293vE-uT7GFV-Dgm-L3hhTTLQJkJ_EZ44wdsY2ABGDAl0B2qlhD35IlzmRcdjY4mLUXcy5LAOCaSCGr5r4/s1600/IMG_1607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZztUC2T_gy61H69A5j_EPLMy5h8uL7ti9HnNJq8QIpOL3sPytS2FySuNTaQ293vE-uT7GFV-Dgm-L3hhTTLQJkJ_EZ44wdsY2ABGDAl0B2qlhD35IlzmRcdjY4mLUXcy5LAOCaSCGr5r4/s640/IMG_1607.jpg" width="640" /></a></div>
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2.下少許油熱鍋,把洋蔥切碎後用中火慢慢的炒成金黃色澤,然後加入培根將油脂炒出來並變成半透明。<br />
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3.加入鮮奶油後把火轉到最小,同時放入少量的鹽巴和胡椒提味,手邊有肉豆蔻的話也可放入一點,煮滾後熄火。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwG8aeo4t8KfFPx49Kw4H1L4EouzXP9vKmAfL74zuLLse9fIXrKAo82LDnisIrwbT8mIpa7G3D_TTv8A4nZs1XaXDto6GxFFb51epP8b2NVtS-Z5alesl4Xw4BnDxmmj7n3_rMTsrvEgH/s1600/IMG_1657.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwG8aeo4t8KfFPx49Kw4H1L4EouzXP9vKmAfL74zuLLse9fIXrKAo82LDnisIrwbT8mIpa7G3D_TTv8A4nZs1XaXDto6GxFFb51epP8b2NVtS-Z5alesl4Xw4BnDxmmj7n3_rMTsrvEgH/s640/IMG_1657.jpg" width="640" /></a></div>
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4.麵煮好後取出瀝乾,混入醬汁炒鍋內,並加入一至兩大勺的煮麵水,並加入適量的鹽巴和胡椒以及檸檬汁調味。用中大火加熱並持續拌炒,讓鍋內保持微滾。中途刨入一半的帕瑪森起司拌勻。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFFpQdNudd8bsUkpM5wxBUNb2mJOigSVgbdy-PgVObeB4uxgCYc7WyJaCCFpJzSpJybcK_1pcjeb_UyGlLquu-zQI6HjijBcioAifZ0IkEoFalHRPLzSNMvhK1hreHf_E3m9t05EAJkVu/s1600/IMG_1672.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFFpQdNudd8bsUkpM5wxBUNb2mJOigSVgbdy-PgVObeB4uxgCYc7WyJaCCFpJzSpJybcK_1pcjeb_UyGlLquu-zQI6HjijBcioAifZ0IkEoFalHRPLzSNMvhK1hreHf_E3m9t05EAJkVu/s640/IMG_1672.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPNI98grzWI6HGXPHHW23sL7h9mtl41Y2mfEViVFOZTO6U1FDcMx9R7aN9qoVCEEQBlXqBGmtAepMwh8QlT61XzCIzOKszG5HIA03pSiBR5-Y1CylXDVZXvoj2ymFLAWPVkffeJWLT886/s1600/IMG_1714.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBPNI98grzWI6HGXPHHW23sL7h9mtl41Y2mfEViVFOZTO6U1FDcMx9R7aN9qoVCEEQBlXqBGmtAepMwh8QlT61XzCIzOKszG5HIA03pSiBR5-Y1CylXDVZXvoj2ymFLAWPVkffeJWLT886/s640/IMG_1714.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsFHACDzJQHo-7JGG-7s0zuStQzJCl9ZTchjuuVorvACj-dgtJC9CjtYIvicPYTE_lNU30If9nvFX1oTTifZf7TLbzissn5TmFZq6GGqmBVVGTQG32u2Z812aYppi_0iPPGK1FWliPFsc/s1600/IMG_1719.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsFHACDzJQHo-7JGG-7s0zuStQzJCl9ZTchjuuVorvACj-dgtJC9CjtYIvicPYTE_lNU30If9nvFX1oTTifZf7TLbzissn5TmFZq6GGqmBVVGTQG32u2Z812aYppi_0iPPGK1FWliPFsc/s640/IMG_1719.jpg" width="640" /></a></div>
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5.等到醬汁稍微收乾後,試吃一下麵條硬度和鹹度,若太硬就加煮麵水繼續煮,不夠鹹的話就用鹽巴調味。熄火後加入一半的巴西里快速拌勻,上桌時撒上另外一半起司和巴西里即可。</div>
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com1tag:blogger.com,1999:blog-5197525614134079748.post-52731937533067819482016-11-19T20:17:00.000-08:002016-11-19T20:19:21.710-08:00RECIPE/ 家常版海南雞飯 Simple Hainanese chicken rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6t_OTOORSfLi3-_NwY9MWDceTUBT-UStRf20k2mJTJ4PYL1k7WrSUaqWEgj_u4d4m69e-Wbr_yod6dEcG__UtLOHJNrqcW_2ceUdd8LMPupEHEEUW52IKlSFrur4pv1OawlnBn0DGhQwV/s1600/F1.jpg"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6t_OTOORSfLi3-_NwY9MWDceTUBT-UStRf20k2mJTJ4PYL1k7WrSUaqWEgj_u4d4m69e-Wbr_yod6dEcG__UtLOHJNrqcW_2ceUdd8LMPupEHEEUW52IKlSFrur4pv1OawlnBn0DGhQwV/s640/F1.jpg" width="640" /></a><br />
<span style="text-align: center;">本食譜是受</span><a href="http://www.holsem-foods.com/" style="text-align: center;" target="_blank">舒康雞HOLSEM</a><span style="text-align: center;">的邀請所設計</span><br />
<span style="text-align: center;">Writer/ Soac</span><br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br />
--<br />
<br />
洋溢著南洋風味的海南雞飯,是日常生活中常見的米飯料理,從海南出發,到現在整個南洋地區都看得見掛起雞飯招牌的餐廳。傳統的做法在家處理起來可能有點費工,會讓人喪失生存意志那種麻煩的感覺。這個食譜偷懶了許多,老實講味道可能會有一點點落差,但會讓做菜的人比較桑一點,再悶煮的時候還可以開瓶酒來助興。<br />
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醬汁算是海南雞飯的靈魂,通常會配上老抽、蔥薑醬與辣椒醬,但在台灣老抽沒那麼好買,所以我私自換成自己喜歡的黑糖醬油,這東西非常的邪惡,平常在香Q的白米上拌些雞絲或半熟的蛋汁,淋上黑糖醬油都是滿滿的爽感。</div>
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烹煮這道菜的時候,事先將雞肉燙到半熟,然後混著雞腿和雞隻一同入鍋烹煮,讓米飯把雞香味全部吸飽飽,類似炊飯的讓米粒有著雞油香氣,同樣方式可以做出更高級的版本,加入冬菇、蝦米或是栗子來增加豐富的滋味。</div>
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對了,上次直播中有人問到甜雞醬是什麼?甜雞醬就是泰式一種偏甜、酸的辣椒醬汁,不是用青蛙做的那個田雞啊你們不要走這麼遠,快回到現實世界裡!<br />
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<a name='more'></a><b>/材料 2人份</b><br />
雞腿肉 1片約270g,1包<br />
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鹽 適量</div>
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米酒 1大匙</div>
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長米 150g</div>
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香茅 1根,可省略</div>
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檸檬葉 2片,可省略</div>
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薑,磨泥 1個指節大</div>
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檸檬汁 2小匙</div>
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特級橄欖油 2小匙</div>
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醬油 3大匙</div>
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黑糖 3大匙</div>
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泰式甜辣醬 2大匙</div>
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香菜 1小把</div>
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辣椒粉 少許</div>
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蔥白,切白髮蔥 1小把<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv4TpRPLbEnLV42UHIwHmXkBvs7V2ygBi0yIc4GzMNZXNGnH54fTVOPvIP6WLpogYko_P4yVwzGtmMoIcbjb_TmKhVBGaCW4V1KaEh1UfOmSLGNizOMv5S6sNI8LOOHCFihUktv-swSNh/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv4TpRPLbEnLV42UHIwHmXkBvs7V2ygBi0yIc4GzMNZXNGnH54fTVOPvIP6WLpogYko_P4yVwzGtmMoIcbjb_TmKhVBGaCW4V1KaEh1UfOmSLGNizOMv5S6sNI8LOOHCFihUktv-swSNh/s640/1.jpg" width="640" /></a><br />
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<b>/作法</b><br />
1.雞腿肉去肥油後帶皮面切紋路,然後混入1小撮鹽巴與1大匙米酒,拌勻後醃至少30分鐘。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9OBhQWK84W24IFZ_MAv8DYP-NWNKFhW5Htoo2iDSLoxryNuY99HuaErmsLlS_SQ_Iu7-lx-5ubwDGEsD6QuxRttYn9YoqROCmkamdL7hphtzo8xkvsdTqCnLnCds8JNgoD3ppTwlab_z/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9OBhQWK84W24IFZ_MAv8DYP-NWNKFhW5Htoo2iDSLoxryNuY99HuaErmsLlS_SQ_Iu7-lx-5ubwDGEsD6QuxRttYn9YoqROCmkamdL7hphtzo8xkvsdTqCnLnCds8JNgoD3ppTwlab_z/s640/2.jpg" width="640" /></a></div>
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2.燒一鍋水,水量足夠蓋過雞腿肉即可。水滾後加1小把鹽巴,放入雞腿肉再次煮到滾沸並撈掉浮沫。蓋鍋用小火悶10分鐘後,雞肉取出切片,湯汁留著備用作簡易雞湯。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSE7mND7olXc21F1SIhLXpiF7IuKhPr7RfFOgKVeUzYYdYtTIS7usZDZCAz_eeD5pe-IAh7cjkRxsJru8O583YTm3JdcJcWapq3uGpKs0qC7xK_gNwcfSmb0ZqQ8_6s-O0LIpgTFA-PyRK/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSE7mND7olXc21F1SIhLXpiF7IuKhPr7RfFOgKVeUzYYdYtTIS7usZDZCAz_eeD5pe-IAh7cjkRxsJru8O583YTm3JdcJcWapq3uGpKs0qC7xK_gNwcfSmb0ZqQ8_6s-O0LIpgTFA-PyRK/s640/4.jpg" width="640" /></a></div>
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3.將步驟2剩下的簡易雞湯,取200-220g出來,不夠的話就對水加滿到,煮米飯的時候用。</div>
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4.簡易雞湯內混入洗好的米、1根香茅和2片檸檬葉,上頭鋪上雞肉後放入電鍋內蒸熟。若買不到香茅和檸檬葉的話可以省略。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXfZDFS0jnTE4TJkYVNiSAfyDLh636uDcu4sUz0z1HwXPcBtUlpdgOMYuFEBJpTCSWfAqPgXRV3CImp_fH2ZEkzCSszefRK2-MrUmlexOIM_T-9ebcbafMVv7cV4VvFa2A5B2hUV3oVcn/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXfZDFS0jnTE4TJkYVNiSAfyDLh636uDcu4sUz0z1HwXPcBtUlpdgOMYuFEBJpTCSWfAqPgXRV3CImp_fH2ZEkzCSszefRK2-MrUmlexOIM_T-9ebcbafMVv7cV4VvFa2A5B2hUV3oVcn/s640/5.jpg" width="640" /></a></div>
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5.製作酸薑醬,混合1個指節大的薑泥 1、1/2小匙鹽、2小匙檸檬汁 與2小匙特級橄欖油就可以了。製作黑糖醬油,混合3大匙醬油與3大匙黑糖 ,入鍋煮至滾沸後熄火即可。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaB186VMbRI1pHoYGfK_WyQ6QW00EWUUWd20RiNnl8w1JVE8VYbpTqbPMxTIowQ-8Hh4PyRLMwKo3AXCsPOMtuvtVAkNOk2xJMjXdYDRBqsFtO0eR9Ls3XU5g0nREduQhHm1bZjQHJFlWJ/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaB186VMbRI1pHoYGfK_WyQ6QW00EWUUWd20RiNnl8w1JVE8VYbpTqbPMxTIowQ-8Hh4PyRLMwKo3AXCsPOMtuvtVAkNOk2xJMjXdYDRBqsFtO0eR9Ls3XU5g0nREduQhHm1bZjQHJFlWJ/s640/3.jpg" width="640" /></a></div>
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6.蒸好的米飯撒上少許辣椒粉、1小把香菜和1小把蔥白,搭配酸薑醬、黑糖醬油與泰式甜辣醬一起上桌。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2LO1qF0RDJwOyvyqQ0yxORLKtxiltDE3JufT5BjTxW67Le0JTTC5tOc2d0DQlUa_KqwoeQB_ckwSqr-rGve4waZ0uYBucvRUnGnOM55hGYBrLU9Z4a0sfgS4Ysfe9afNDdyFI6N2wDYE/s1600/F3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX2LO1qF0RDJwOyvyqQ0yxORLKtxiltDE3JufT5BjTxW67Le0JTTC5tOc2d0DQlUa_KqwoeQB_ckwSqr-rGve4waZ0uYBucvRUnGnOM55hGYBrLU9Z4a0sfgS4Ysfe9afNDdyFI6N2wDYE/s640/F3.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-43889834631427554332016-11-18T04:52:00.002-08:002016-11-18T05:00:39.666-08:00RECIPE/ 坦都里風雞肉串沙拉 Tandoori chicken salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVw5YB_49vtOLRV9nhoNYXLF7qb_nhOruogsW-lBdRVK16VdR_a-CYuqKoFj2_xT4CtcOIK2cdhXtZcVRROUQpLVV26GyISqHTbzhLAYBovlEXUR3kfpjqdfToUkOhra-tlTimULFE8Zw/s1600/F1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVw5YB_49vtOLRV9nhoNYXLF7qb_nhOruogsW-lBdRVK16VdR_a-CYuqKoFj2_xT4CtcOIK2cdhXtZcVRROUQpLVV26GyISqHTbzhLAYBovlEXUR3kfpjqdfToUkOhra-tlTimULFE8Zw/s640/F1+copy.jpg" width="640" /></a></div>
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<span style="text-align: center;">本食譜是受</span><a href="http://www.holsem-foods.com/" style="text-align: center;" target="_blank">舒康雞HOLSEM</a><span style="text-align: center;">的邀請所設計</span><br />
<span style="text-align: center;">Writer/ Soac</span><br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br />
--<br />
<br />
這個食譜有著印度的坦都里風味,將雞胸肉先以優格、薑和綜合香料(cumin, paprika, turmeric)醃漬。我們有將食譜稍微調整過,雖然比較不道地些,但會讓大家在家裡好過一點,不會一邊看著食譜一邊幹譙我。譬如許多配方裡面會建議放Garam masala(嘎然?我也不知道怎麼翻譯...,一種常與豬肉烹煮的印度綜合香料),但在台灣不好取得所以就先省略了)。<br />
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雞肉建議至少要醃漬一個鐘頭,讓香料可以入味,放隔夜的話也很棒。其中優格的部分是帶出清爽的酸味且讓雞肉更為軟嫩,不過這個有點神秘,我有時候一直懷疑優格真的有如此神效嗎?之後實驗看看不同版本在跟大家分享。同樣的做法和醃料可以放在雞腿排或全雞上。</div>
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烤箱對於大家來說可能還是有點陌生,如果家裡沒烤箱的話,直接入鍋煎熟也行,若用烤箱料理但不知道怎麼判斷熟度的話,就是找最肥厚的部位以手指壓壓看,再不確定的話,就切開來看,另外,烘烤時要注意,盡量要將雞肉鋪平才能均勻上色,直到熟透後,搭配清爽的蔬菜沙拉一起享用。</div>
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假如大家不太清楚這些有著神秘情調的異國香料在哪裡買,我家中的常備香料幾乎都能在駱興香料行買到,或是大型的進口超市也都有噢。<br />
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<a name='more'></a><b>/材料 2人份</b></div>
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乾辣椒 2顆</div>
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小荳蔻 2顆</div>
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丁香 2顆</div>
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香菜籽 ½小匙</div>
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薑 2片</div>
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大蒜 2瓣</div>
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原味無糖優格 100g</div>
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檸檬 1顆,取汁</div>
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鹽 適量</div>
<div>
胡椒 少許</div>
<div>
甜椒粉 1撮</div>
<div>
薑黃粉 1撮</div>
<div>
雞胸肉 300g,切塊</div>
<div>
包心萵苣 ¼顆,切絲</div>
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番茄 ½顆,切片</div>
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小黃瓜 ½根,切片</div>
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香菜 1小把</div>
<div>
竹籤 5支 </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBlraX7PfaPbKcvRIlQz8_lF-QOHsDcpNyIpkOzv6BRzS4UYe6fB_F75BA6NDgapFu4LP0nEw6xnD4fWB5kOGOYIbR44WP2_ho9zTj_2cu8nk_cuFx_0j7rod23TtedVp8dud25Pvdfdc/s1600/1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBlraX7PfaPbKcvRIlQz8_lF-QOHsDcpNyIpkOzv6BRzS4UYe6fB_F75BA6NDgapFu4LP0nEw6xnD4fWB5kOGOYIbR44WP2_ho9zTj_2cu8nk_cuFx_0j7rod23TtedVp8dud25Pvdfdc/s640/1+.jpg" width="640" /></a><br />
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<b>/作法</b> <br />
1.乾鍋內加入2顆乾辣椒、2顆小荳蔻、2顆丁香、½小匙香菜籽、2片薑、2瓣大蒜,用中火拌炒約3分鐘直到香氣出來,倒入調理機內與100g優格、½顆檸檬汁、½小匙鹽、少許胡椒、1撮甜椒粉、1撮薑黃粉一起打成泥狀。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGNAGPnn9RvM8EkH6m4WO47JPE_w5JGoKBRKVEBVJFVsYuhFqn-rMQyqJNR5LK1gPPIoGLq5X_NXkDHhPAzVKqcXNMPONUn7SGFJmv5rqac0WoytYGAdPKSvIjOj9hw-gtIzTR0qozHfO/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGNAGPnn9RvM8EkH6m4WO47JPE_w5JGoKBRKVEBVJFVsYuhFqn-rMQyqJNR5LK1gPPIoGLq5X_NXkDHhPAzVKqcXNMPONUn7SGFJmv5rqac0WoytYGAdPKSvIjOj9hw-gtIzTR0qozHfO/s640/2.JPG" width="640" /></a></div>
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2.雞肉切成塊狀,然後混入醃料內醃漬至少一個小時,最多隔夜,取出後用竹籤串起來,放入預熱好的烤箱以攝氏200度烤約10-15分鐘直到熟了。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-KI-8scpc6QiYgfx6Wm5M-ZDcT2gd9eDhyphenhyphenVYkQfbvfgjM_qP-3OUOBeTC0oBh4Fs0mPrqUwgBS35BxgMg1wCYocRg7BT1vdUBWVfllL3VpqIypyLkGi9hNnCOj-jPZs3nREvZ09ijJPh/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-KI-8scpc6QiYgfx6Wm5M-ZDcT2gd9eDhyphenhyphenVYkQfbvfgjM_qP-3OUOBeTC0oBh4Fs0mPrqUwgBS35BxgMg1wCYocRg7BT1vdUBWVfllL3VpqIypyLkGi9hNnCOj-jPZs3nREvZ09ijJPh/s640/3.jpg" width="640" /></a></div>
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3.烤的同時製作沙拉,將萵苣切成絲狀,混入番茄片和小黃瓜片,然後用適量的鹽、胡椒和½顆的檸檬汁調味,撒上少許香菜裝飾。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBR5AtcSzHvL2XTbFb3kfaMmD_ZUpKd8H5wgHYPG4snyBksMZ5e8GiwwLBsM1bavVJl4FkM7t4cOEkBTorOt0AfzDrk9KnZwMhCz3eR_Rgvehqj34LL4rWZlw31kEYMJTUOUHjgCbhXJg/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBR5AtcSzHvL2XTbFb3kfaMmD_ZUpKd8H5wgHYPG4snyBksMZ5e8GiwwLBsM1bavVJl4FkM7t4cOEkBTorOt0AfzDrk9KnZwMhCz3eR_Rgvehqj34LL4rWZlw31kEYMJTUOUHjgCbhXJg/s640/4.jpg" width="640" /></a></div>
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4.將烤熟的雞肉串伴著沙拉一起上桌。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrC91E3U-BZSjfx0wbgb2FLID3w72i8uXnOt72ce1ZsFBVhFC_PcqYUWFoulwCYW7bKavmfhp0u7wodCCjZD3RL58Y0v_zxLPWvyrky58yBqpiKMBslYgULGOxM44HEelZGmQmnrNoT0a/s1600/F2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrC91E3U-BZSjfx0wbgb2FLID3w72i8uXnOt72ce1ZsFBVhFC_PcqYUWFoulwCYW7bKavmfhp0u7wodCCjZD3RL58Y0v_zxLPWvyrky58yBqpiKMBslYgULGOxM44HEelZGmQmnrNoT0a/s640/F2.jpg" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-37152339825418082742016-11-12T20:29:00.003-08:002016-11-12T20:33:48.988-08:00RECIPE/ 小番茄臘肉義大利麵 Cherry tomato and panchetta pasta<div class="separator" style="clear: both; text-align: center;">
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Writer/ Soac</div>
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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平常在家裡,一定會有的常備食材就是義大利直麵、蒜頭和臘肉,沒有飯局、人又發懶沒有求生毅力,不想走下五樓去買菜時,我很常清炒一盤義大利麵果腹,配著影集發呆個半小時。說到影集,最近的心頭好是賤馬波傑克(Bojack Horseman),在Netflix上面有,強力推薦給心性崩壞的你們。<br />
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先前已經有分享過清炒的配方,這次其實就是,那個,多加了小番茄進去而已<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small;">…</span>好啦聽起來很像我江郎才盡了,不過臘肉尬小番茄的滋味真的很棒,只要有好的特級橄欖油跟義大利麵,隨便做都超級美味。</div>
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再讓我們撈叨一下,煮麵時間請看包裝指示,牌子間都不太一樣。通常要提前一、兩分鐘撈起瀝乾即可,預留一些時間讓麵條在鍋內吸收醬汁,如果將指示時間煮滿,麵會爛得徹底,令人難過。</div>
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我喜歡用台灣的臘肉來做義大利麵,煙燻的部分香氣超級迷人,買的時候我偏好肥一點的部位,使用前記得將表面硬皮切掉,有些臘肉會帶骨頭,也記得挑掉。</div>
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小番茄可以選酸味明顯的品種,太甜的會讓麵吃起來有點膩,接下來產季就到了,我要讓小番茄全面入侵工作室廚房,每一道菜都要拌一點進去!</div>
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#還可以顧攝護腺</div>
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#男學員請自己炒</div>
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#女學員請幫另外一半炒</div>
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#前陣子龍鬚菜盛產的季節一起炒也是超級美味喔</div>
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<a name='more'></a><b>/材料 2人份</b><br />
義大利直麵(spaghetti) 2人份,約150g<br />
特級橄欖油 適量<br />
蒜頭 3瓣 <br />
紅辣椒 1/2根,可省略<br />
臘肉 20-30g,切絲或剁碎<br />
小番茄 25顆 <br />
鹽 適量<br />
胡椒 適量<br />
帕瑪森起司 20g <br />
甜蘿勒 1小把,可用九層塔取代<br />
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<div>
<b>/作法</b><br />
1.準備一鍋沸水,加入一大把鹽後,將麵條入鍋,依照包裝上面的建議烹煮時間但減少一到兩分鐘。(約需10分鐘)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99FUD_2yR5SMQQavvj5LhHWe0w0EtAEXZXOlFnR8uIhQ54IdqXqt2F_IhceC5aO0ZK1sgYvmwYmGru1qy8NchItlRcAzAu4y12Fk1DH2flYFg0RRs5iJyMBQNxSN18jimNddQzIC5ZYsA/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99FUD_2yR5SMQQavvj5LhHWe0w0EtAEXZXOlFnR8uIhQ54IdqXqt2F_IhceC5aO0ZK1sgYvmwYmGru1qy8NchItlRcAzAu4y12Fk1DH2flYFg0RRs5iJyMBQNxSN18jimNddQzIC5ZYsA/s640/1.jpg" width="640" /></a><br />
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2.下油熱另一炒鍋,把蒜頭和紅辣椒切碎,用小火慢慢的將大蒜和辣椒的香氣炒出來,然後混入臘肉,炒到油脂的部分變成半透明。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05tM7MbQnjfcGGAXfvvSyfPAieiCkCxAHIEpb_jCiu93gGtHwqdCH4jdxLwZVH2sTIieFWc6kUjfJoc2gBtUOMisOUuE_JP0Aug8OE-3Yh1M4789DKKFKm23fTSP5DeEkhca26PUsoBZy/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05tM7MbQnjfcGGAXfvvSyfPAieiCkCxAHIEpb_jCiu93gGtHwqdCH4jdxLwZVH2sTIieFWc6kUjfJoc2gBtUOMisOUuE_JP0Aug8OE-3Yh1M4789DKKFKm23fTSP5DeEkhca26PUsoBZy/s640/2.jpg" width="640" /></a><br />
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3.同時將小番茄對切,加入小番茄後稍微把火開大,炒出香氣來,可以的話把小番茄表面煎炒到微微的金黃色,若小番茄水份比較多炒不出色澤也無妨。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwL_8KT9C6azH01vsEhUvsYe9ZOmhk0aBHnhRfekf9-doEjubIQezDQn-eEuCwk-rwBf3xaTSZCMv6Es5lrw3QFhNSxz-3daZ1J4n6h17S6YmtIZA9wBQHoSuUIA8LZY1-qnPbaPFmT9wT/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwL_8KT9C6azH01vsEhUvsYe9ZOmhk0aBHnhRfekf9-doEjubIQezDQn-eEuCwk-rwBf3xaTSZCMv6Es5lrw3QFhNSxz-3daZ1J4n6h17S6YmtIZA9wBQHoSuUIA8LZY1-qnPbaPFmT9wT/s640/3.jpg" width="640" /></a><br />
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*這道麵的小番茄依然會保留形狀,只是偏軟爛,若想熬成醬汁的話,可在此步驟蓋鍋用小火熬煮10分鐘。<br />
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4.麵煮好後取出瀝乾,混入醬汁炒鍋內,並加入一至兩大勺的煮麵水,並加入適量的鹽巴和胡椒調味。用中大火加熱並持續拌炒,讓鍋內保持微滾。中途刨入一半的帕瑪森起司拌勻。</div>
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5.等到醬汁稍微收乾後,試吃一下麵條硬度和鹹度,若太硬就加煮麵水繼續煮,不夠鹹的話就用鹽巴調味。熄火後加入一半的蘿勒葉快速拌勻,上桌時撒上另外一半起司和蘿勒葉即可。喜歡的話盛盤後可以淋上少許的特級橄欖油提味。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzi7sPLTY62G_ABEewHw5HfabLSQ5sZcpDUFEI6aSmVARj_KrDLHhVaBRQrN8VAAIVxatiwp_oBWun-kKyl99V972-Q7pN_IWG3eDSOBwOXL2llKZ6YA4swCnxHNj_1IlR8tbTC0q9QY-g/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzi7sPLTY62G_ABEewHw5HfabLSQ5sZcpDUFEI6aSmVARj_KrDLHhVaBRQrN8VAAIVxatiwp_oBWun-kKyl99V972-Q7pN_IWG3eDSOBwOXL2llKZ6YA4swCnxHNj_1IlR8tbTC0q9QY-g/s640/7.jpg" width="640" /></a><style>
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-31198430623265450122016-11-09T01:43:00.001-08:002016-11-10T03:33:12.548-08:00RECIPE/ 白酒蛤蠣義大利麵 Spaghetti vongole<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovsiTQu1de4kS_cwaIWrypZERvVPNY43qMiHT2_7-0Tz4VfbS6n9MDtTljaBJ9DQuHpzYf2LVMkIvb4kqDohoeRJrjvr5-o7CKhDoC-2yncQqMWlkzHfQJGz0ksahTcuPGg1aW1ADiUV5/s1600/finallllllll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovsiTQu1de4kS_cwaIWrypZERvVPNY43qMiHT2_7-0Tz4VfbS6n9MDtTljaBJ9DQuHpzYf2LVMkIvb4kqDohoeRJrjvr5-o7CKhDoC-2yncQqMWlkzHfQJGz0ksahTcuPGg1aW1ADiUV5/s640/finallllllll.jpg" width="640" /></a></div>
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Writer/ Soac</div>
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<div>
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白酒蛤蠣義大利麵是道香氣豐盛,充滿著海水鮮甜、微酸白酒與蒜香味的家常菜色,食材都不難取得,做出來的效果卻非常的誘人。我覺得在台灣做這道菜非常的合適,畢竟台灣本地產的蛤蠣風味真的很威猛,比起其他國家的蛤蠣味道來的好多了。</div>
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可以的話,蛤蠣請買活的回來,泡在鹽水內吐過沙,然後分次用雙手撈起蛤蠣,在水龍頭下用清水沖洗,並輕輕的將外殼搓揉一下去掉污垢,瀝乾、處理好的蛤蠣可以在冷藏冰隔夜,但還是盡量提早使用完畢。使用蛤蠣入菜都要特別留意鹹度,因為每一批蛤蠣買回來鹹度都不同,用鹽巴調味的時候記得小心一點啊。</div>
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而白酒的選擇上,跟做料理一樣請挑選不甜的品項(dry),因為白酒在這道菜裡要表現的是清爽的酸味,如果過甜的話會讓這盤麵呈現莫名的災難感,就像川普當選那樣的哀傷吧。</div>
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另外,通常海鮮口味的義大利麵不會放起司進去調味,假如你天生離經叛道,吃麵沒有起司會很痛苦,就偷偷刨一些帕瑪森進去吧!</div>
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<a name='more'></a><b>/材料 2人份</b></div>
義大利直麵(spaghetti) 2人份,約150g<br />
特級橄欖油 適量<br />
蒜頭 3瓣 <br />
紅辣椒 1/2根,可省略<br />
蛤蠣 約400g<br />
白酒 約150ml,請挑dry(不甜的)<br />
鹽 適量<br />
胡椒 適量<br />
巴西里,剁碎 1小把,可用蘿勒或九層塔取代<br />
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<b>/作法</b><br />
1.準備一鍋沸水,加入一大把鹽後,將麵條入鍋,依照包裝上面的建議烹煮時間但減少一到兩分鐘。(約需10分鐘)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRjbHqrR2T7qu2_y91fjGbsuY3jsKn66DuoDdvgfmzpDRTD_7E9HcqkN5W2nhuFEcP85BcrZVeGQAgY-taiBS2bvigX_nzP4EoeZ68ja5UhD_g79TV2_pIVV95kaibk80qFEEVOwRopR9/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpRjbHqrR2T7qu2_y91fjGbsuY3jsKn66DuoDdvgfmzpDRTD_7E9HcqkN5W2nhuFEcP85BcrZVeGQAgY-taiBS2bvigX_nzP4EoeZ68ja5UhD_g79TV2_pIVV95kaibk80qFEEVOwRopR9/s640/01.jpg" width="640" /></a><br />
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2.下油熱另一炒鍋,把蒜頭和紅辣椒切碎,用小火慢慢的將大蒜和辣椒的香氣炒出來。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXWYmnSUMJHAw991fVYROf7_4wJperE_eJ3uPVvoRbUK8t0NS-qIDsJCT6AkLi0zzziAERXVUwQz4co_HFe-MiX57O6dVbrQ-Yyht_FjtS6qbOe-ZacaWxpiorQwioX3b7K6qgCTIhqvR/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXWYmnSUMJHAw991fVYROf7_4wJperE_eJ3uPVvoRbUK8t0NS-qIDsJCT6AkLi0zzziAERXVUwQz4co_HFe-MiX57O6dVbrQ-Yyht_FjtS6qbOe-ZacaWxpiorQwioX3b7K6qgCTIhqvR/s640/1.jpg" width="640" /></a><br />
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3.把火轉大,放入蛤蠣快速拌炒兩下,然後倒入白酒,等到滾沸煮一下讓酒氣散掉,然後蓋上鍋蓋,蛤蠣會開得比較快。蛤蠣一開之後就要馬上撈出來,不然一直在鍋內煮會老掉。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CcTwHlTmyKfWWECvewJ5ArwWDhLxX2DarrtbJRtlqqWEs5hS_d__BagyZ3CR-anm9msaMdeie_xqdu1nHsvV9lrDabdh8AkgiRv7frUOpkO-EmAn5Pba0FQQf7IFyLV6PShqdI8qtFLb/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CcTwHlTmyKfWWECvewJ5ArwWDhLxX2DarrtbJRtlqqWEs5hS_d__BagyZ3CR-anm9msaMdeie_xqdu1nHsvV9lrDabdh8AkgiRv7frUOpkO-EmAn5Pba0FQQf7IFyLV6PShqdI8qtFLb/s640/3.jpg" width="640" /></a><br />
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4.持續步驟3,並將撈出來的蛤蠣殼去掉,怕麻煩可以省略。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhH_703HdSPFDTUsChbTIOfjH1hpRpY0qGzShou4ES3DlNvUuTD-oN13mDp6Kln0PFdiOCEOh3i1tlfrGTrtY3-ombb8p1mhuoF1loA7mSwd3hNthuY6QZBUBXAy2rjtOOnAQhyphenhyphenOKz0Qm/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhH_703HdSPFDTUsChbTIOfjH1hpRpY0qGzShou4ES3DlNvUuTD-oN13mDp6Kln0PFdiOCEOh3i1tlfrGTrtY3-ombb8p1mhuoF1loA7mSwd3hNthuY6QZBUBXAy2rjtOOnAQhyphenhyphenOKz0Qm/s640/5.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjO-fCUv7aHuET-q0p68xWM-wqCvzxaaHcE6AOvVC1oTMf7uVNX0KiWrs3aejvYMDZf5DTjCq8jiT8hQrgrsXeM8r_sv5ix23FDtZR0JISMYrpImOxd4quIqskJKXaqqx1egEEfed42NY/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjO-fCUv7aHuET-q0p68xWM-wqCvzxaaHcE6AOvVC1oTMf7uVNX0KiWrs3aejvYMDZf5DTjCq8jiT8hQrgrsXeM8r_sv5ix23FDtZR0JISMYrpImOxd4quIqskJKXaqqx1egEEfed42NY/s640/6.jpg" width="640" /></a><br />
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5.麵煮好後取出瀝乾,混入白酒醬汁炒鍋內,並加入一至兩大勺的煮麵水,因為有白酒湯汁的關係,所以煮麵水可以加得比一般少一點(或是麵可以再更提早起鍋),加入適量的鹽巴和胡椒調味。用中大火加熱並持續拌炒,讓鍋內保持微滾。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzugC573zpBpZl8xoE-lXs5vFqwH7qZmuwmMZk8Xi27_VOIaNN6IP0ML0p6ov-1zGxG9Sj6DQPxg2KsFRQH0M8xgPMtGg4SdexVEf6G8pqvgu70SnPyJEASZQ8XOLPj2njzW_SDyG7hvN/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzugC573zpBpZl8xoE-lXs5vFqwH7qZmuwmMZk8Xi27_VOIaNN6IP0ML0p6ov-1zGxG9Sj6DQPxg2KsFRQH0M8xgPMtGg4SdexVEf6G8pqvgu70SnPyJEASZQ8XOLPj2njzW_SDyG7hvN/s640/7.jpg" width="640" /></a><br />
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6.等到醬汁稍微收乾後,試吃一下麵條硬度和鹹度,若太硬就加煮麵水繼續煮,不夠鹹的話就用鹽巴調味。熄火後加入去殼的蛤蠣和一半的巴西里快速拌勻,上桌時撒上另外一半巴西里即可。喜歡的話盛盤後可淋上少許的特級橄欖油提味。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHD4uIAFaqfN-v0NKSP_I4voV20BI6f7Pr4OSecidIgBeC7OZkq_dObWJ2GApBrYPD0pvhWEW19roHuXh7s5uaZch_FEzsEl1GnLU4pieicgb-6lT-SThv6AWdzdp_T48XALNZV9uXZQC/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHD4uIAFaqfN-v0NKSP_I4voV20BI6f7Pr4OSecidIgBeC7OZkq_dObWJ2GApBrYPD0pvhWEW19roHuXh7s5uaZch_FEzsEl1GnLU4pieicgb-6lT-SThv6AWdzdp_T48XALNZV9uXZQC/s640/8.jpg" width="640" /></a><br />
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</style>Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-48429105580565234592016-11-06T03:26:00.001-08:002016-11-18T04:54:43.022-08:00RECIPE/ 鐵鍋煮白飯 The basic white rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVmmg3MGgZb1z2s5BVsuzojGMT_GBEj2d3LXkm6JObbeogWV1EPQo3VFlDoPpUqc2cH-S07p1KSSZz-g3L3xNgKgpOh3mMi8gmaam-0FrQO-vyfENHf_ovG0I1cqzpACCVon4u6bXG4I6/s1600/F1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVmmg3MGgZb1z2s5BVsuzojGMT_GBEj2d3LXkm6JObbeogWV1EPQo3VFlDoPpUqc2cH-S07p1KSSZz-g3L3xNgKgpOh3mMi8gmaam-0FrQO-vyfENHf_ovG0I1cqzpACCVon4u6bXG4I6/s640/F1.jpg" width="426" /></a></div>
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<span style="text-align: center;">Writer/ Soac</span><br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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記得小時候家裡常吃的白米,總是毫無精神又濕軟,簡直是要接近米粥的狀態了,會這樣子是因為爸爸喜歡吃徹底熟透的米,誒這樣聽起來好像在講我爸吃軟飯,真是糟糕,我完全沒這個意思哈哈哈,總之家裡就跟著這樣吃。</div>
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現在翅膀硬了不用在家裡吃飯,要炊飯的話,還是偏好美熟透、粒粒分明的米感,要做出這種口感,最簡單的選擇之一就是用鐵鍋煮白飯,打開鍋蓋瞬間看到站著硬挺的結實米粒,光看心情就好多了。</div>
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烹煮時要留意米跟鍋子的比例,大概鍋子的一半就是極限了,頂多到鍋子的2/3,若是量太多的話容易有底部過濕、上層卻還夾生的問題。這個配方我使用的是約18cm寬的鑄鐵圓鍋。雖然非必要,但是可以的話米一定要泡過水,口感會好很多。鐵鍋煮飯的原理不是直接加熱煮到熟,而是滾沸一小段時間後就熄火,讓鍋內餘溫繼續將米飯悶熟。<br /></div>
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<a name='more'></a><b>/材料</b><br />
白米 200ml(約一杯米)<br />
水 210到220ml</div>
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<b>/作法</b><br />
1.準備一篩網,將米量好後放在上面,快速地用清水沖洗過,然後徹底瀝乾。清洗米的時候動作要快,不建議過度浸泡、篩洗,以免將米本身的香氣和味道給沖刷掉了。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOFQt-mvsiGfWxLfUD8RWE1adVZTdjey6HcZXUkKH7gELF4EXp73YgI5xsAleTqYaJDL1Ft51fBeUd2wqgFbE-p4ezdkSHiFbWd-enrT2EF-EV-pRVcpFI6pGYC6wb3c8CmadywDAAg7d/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOFQt-mvsiGfWxLfUD8RWE1adVZTdjey6HcZXUkKH7gELF4EXp73YgI5xsAleTqYaJDL1Ft51fBeUd2wqgFbE-p4ezdkSHiFbWd-enrT2EF-EV-pRVcpFI6pGYC6wb3c8CmadywDAAg7d/s640/1.jpg" width="640" /></a><br />
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*使用篩網可以徹底將多餘的水份瀝乾,這樣子等等跟水的比例才會正確,不要再用手擋著當篩網了!</div>
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2.將瀝乾的米泡在量好的水裡面,時間夠的話就浸泡30分鐘,讓米粒可以吸收部分水份,等等煮起來會比較勻透。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPgeAwpODqt69Jr2G_f1hrS72a7kPAlewEKUvMttcy8ge2bIP700-x0lEFGLwvMmACYb6Q37w7l45VXBPfKLt41eUZ2r5pz79yZ9TEG9Z_w7zsHw4S-CKhNYjnKe2091tfTD3CjnTq9m6/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPgeAwpODqt69Jr2G_f1hrS72a7kPAlewEKUvMttcy8ge2bIP700-x0lEFGLwvMmACYb6Q37w7l45VXBPfKLt41eUZ2r5pz79yZ9TEG9Z_w7zsHw4S-CKhNYjnKe2091tfTD3CjnTq9m6/s640/2.jpg" width="640" /></a></div>
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3.移到爐火上,用中火加熱至滾沸,然後蓋鍋把火轉小讓鍋內保持微滾,繼續加熱八分鐘,全程蓋鍋並且不要去攪拌。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7yktxwieqqllRYH3xMH6FD4orxzQ9-QX1tlXJtc8zRCMI4hk3SZhNppjps1YdFjgDCcPTZXZGAg3q9Is5DOmqsRb9LVof7J1Kx0w4ynkgZimzoMbW588JoVotKo5q2HMHRnGgg8Cgjr2/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7yktxwieqqllRYH3xMH6FD4orxzQ9-QX1tlXJtc8zRCMI4hk3SZhNppjps1YdFjgDCcPTZXZGAg3q9Is5DOmqsRb9LVof7J1Kx0w4ynkgZimzoMbW588JoVotKo5q2HMHRnGgg8Cgjr2/s640/3.jpg" width="640" /></a></div>
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4.八分鐘後熄火,不要攪拌,繼續蓋鍋悶十分鐘,煮的量越多的話悶的時間越久。</div>
<div class="separator" style="clear: both; text-align: center;">
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5.時間到了後檢查一下熟度,若還沒熟就繼續蓋著悶,熟透的話拿飯勺輕輕的用切拌法簡單拌勻即可。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R3jphzD0TZzTulfhsQEjUDC9GxXjf_5_aGedTFrohaLAiE6z4uC33YvjSpHSkJREcQ9bfNEkwQiy2eNNyWUbqP6CfHSv0BLSsYYddttNRsiWGtfSw94if8mdOywRZGeXqqKw_eHQqvdy/s1600/F2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4R3jphzD0TZzTulfhsQEjUDC9GxXjf_5_aGedTFrohaLAiE6z4uC33YvjSpHSkJREcQ9bfNEkwQiy2eNNyWUbqP6CfHSv0BLSsYYddttNRsiWGtfSw94if8mdOywRZGeXqqKw_eHQqvdy/s640/F2.jpg" width="640" /></a><br />
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</style>Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-69969076238505738002016-11-04T05:24:00.004-07:002016-11-04T05:31:02.150-07:00RECIPE/ 桂圓巧克力海綿蛋糕 Longan chocolate ganache cake sponge<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGxhG9vA4VkmYKwbW-s1pLODBvo9mi0gWa8J9qXF8xb1VFa4uvC95dhJzdZyf0gdIUXLCxAYOqdZcRaILD79BqXYVWeYeW_uwTbTqp-j2S8P49gl2NhDrinfBqEv-FgBISutWA2gYRmwX/s1600/f1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGxhG9vA4VkmYKwbW-s1pLODBvo9mi0gWa8J9qXF8xb1VFa4uvC95dhJzdZyf0gdIUXLCxAYOqdZcRaILD79BqXYVWeYeW_uwTbTqp-j2S8P49gl2NhDrinfBqEv-FgBISutWA2gYRmwX/s640/f1.jpg" width="640" /></a></div>
<span style="text-align: center;">Writer/ Soac</span><br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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本次蛋糕製作了桂圓巧克力的甘納許,也許有些人不大清楚,甘納許其實就是巧克力與鮮奶油混製成,你可以在許多甜點中找出它,型態多變,當鮮奶油比例多一點,就是慕斯或是巧克力醬,巧克力多一點呢,就是松露巧克力的基底,本次蛋糕的內餡我們就以一比一製作,冷藏過的甘納許會非常紮實,放在室溫下三十分鐘就可以啦。<br />
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桂圓當然也可以換成其他果乾,像是葡萄乾、蔓越梅乾甚至杏桃乾都很棒,但新鮮龍眼就不大適合了,除了少了煙燻的香氣,過多水份也會影響到甘納許的質地,讓好不容易煮好的甘納許壞光光的。<br />
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海綿蛋糕最需注意打發全蛋,全蛋加糖打發需要在溫熱的狀態,隔水加熱會是最溫和的方式,因為溫度容易控制,也不會一個失控直接煮熟了,而過程中要適時確認溫度,不然沒發覺溫度過低的話,這全蛋可是死都不會發給你看的,那怎麼確認蛋汁發泡的狀態呢?把打蛋器舉起來,看著淋在表面的蛋汁,不會立刻散掉就對了,假如是馬上化掉,就表示還不足夠,請繼續加油啦。<br />
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通常來說,海綿蛋糕咬下去最擔心就是過於乾硬的口感,如此一來,真的是越嚼越渴,實在是不行吶,所以一定要刷上糖漿,讓蛋糕多了濕潤的酒香,表面裝飾也可以刨下新鮮檸檬皮,增添清爽氣味,再與桂圓巧克力甘納許享用,吃起來真的讓人受不了,滿滿的巧克力吶!<br />
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<div>
<b>/材料 6吋蛋糕模</b></div>
<b>海綿蛋糕</b><br />
蛋 3顆<br />
糖 65g<br />
鹽 1小撮<br />
低筋麵粉,過篩 85g<br />
奶油,融成液態 25g<br />
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<b>桂圓糖漿</b><br />
桂圓 15顆<br />
糖 50g<br />
水 100g<br />
威士忌 1大匙<br />
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<b>桂圓巧克力甘納許</b><br />
70%苦甜巧克力 150g<br />
鮮奶油 200g<br />
鹽 1小撮<br />
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<b>其他</b><br />
鮮奶油 100g,打發至緩慢流動狀<br />
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<b>/作法</b><br />
*烤模抹上一層奶油(份量外),然後工整的貼上烘焙紙。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqaDrj3PvGYhb3_8ZwO9zptQ0yJXDmrszwCEqKPal4zBfXVKb-jFFBopE0rTJPR13xAlhIcplokyUcgZ_g2KczIfRVxXFE7Ksxv9aR7Dw1Xz-A_Bwr0WB1fJfiB33Q00T550uNk_LR9Z0/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqaDrj3PvGYhb3_8ZwO9zptQ0yJXDmrszwCEqKPal4zBfXVKb-jFFBopE0rTJPR13xAlhIcplokyUcgZ_g2KczIfRVxXFE7Ksxv9aR7Dw1Xz-A_Bwr0WB1fJfiB33Q00T550uNk_LR9Z0/s640/2.jpg" width="640" /></a><br />
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1.混合桂圓、糖和水,放入鍋內煮至滾沸後轉小,熬煮約三分鐘,熄火後將桂圓取出,糖漿放涼。糖漿冷卻後加入威士忌。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ51YXCpSI85Uz2bPD7QxX389d1fsQLbP61Ys5GDOn8WILUS-BJ4VTRNjgE1W19QuV0Z5TrPv_0wx4IQBjx3e416L5e3QczQj4-CvweSJXVZhkMzmTIujArG3Z6PWB4xeRA6bLjJWqBEi8/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ51YXCpSI85Uz2bPD7QxX389d1fsQLbP61Ys5GDOn8WILUS-BJ4VTRNjgE1W19QuV0Z5TrPv_0wx4IQBjx3e416L5e3QczQj4-CvweSJXVZhkMzmTIujArG3Z6PWB4xeRA6bLjJWqBEi8/s640/3.jpg" width="640" /></a><br />
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2.製作海綿蛋糕,蛋加入糖和一小撮鹽巴後,用隔水加熱的方式一邊打發,不須全程都在水鍋上。打發至滴下的泡也是紮實的線條、不會馬上化掉即可。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhMiCQXYtbfnor0fsk8LLrZKkFIWVTjdj2nutVLbwEi5WizzxYyEJXjKnNE7ZNGdqhNBduxVt3YuGki3zubj7dQrFseuiOsGxe1Zi5afHVHsejsmQgChRmezq58M7oSLi5_aANVF7lej_/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhMiCQXYtbfnor0fsk8LLrZKkFIWVTjdj2nutVLbwEi5WizzxYyEJXjKnNE7ZNGdqhNBduxVt3YuGki3zubj7dQrFseuiOsGxe1Zi5afHVHsejsmQgChRmezq58M7oSLi5_aANVF7lej_/s640/4.jpg" width="640" /></a><br />
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3.麵粉過篩,然後用抹刀以切拌法的方式拌入麵糊內。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKGOM0Y4lPRW-LrNAR_Lqki7bgbnJ-WFtYxAO9iAIE1UMBf2Sta5ISMNdNKLOXU8taANiKoBQDfZTmi4xWXi5dAB2MHVyuxQZcJ5x5AuJox-cv1hiVH2vW7qIiP42bkJmijHgWcHo4miJ/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKGOM0Y4lPRW-LrNAR_Lqki7bgbnJ-WFtYxAO9iAIE1UMBf2Sta5ISMNdNKLOXU8taANiKoBQDfZTmi4xWXi5dAB2MHVyuxQZcJ5x5AuJox-cv1hiVH2vW7qIiP42bkJmijHgWcHo4miJ/s640/5.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE6xbpJkAk40Uy_JrIQb_NMSUi6QJb8kxacVzb4TOMix3dzo5uq1dIAnmIo27gY6D7uAWerR63xrXVKge2KnfQVPNXZx1ANzqMw3Fvd-OFJGr9ogGKGJtFvJMrmRDE4nL3-O0vzYM3RtB/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKE6xbpJkAk40Uy_JrIQb_NMSUi6QJb8kxacVzb4TOMix3dzo5uq1dIAnmIo27gY6D7uAWerR63xrXVKge2KnfQVPNXZx1ANzqMw3Fvd-OFJGr9ogGKGJtFvJMrmRDE4nL3-O0vzYM3RtB/s640/6.jpg" width="640" /></a><br />
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4.然後拌入奶油,混勻後倒入處理好的烤模內,以攝氏155-160度烤約15-20分鐘,直到中心熟透無沾黏,取出後放涼。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWQ3vfAJ2rq7ZvvDshLYQ4FDAItUGrAUkXDNQwKj4MTRKKFY1Ph5Lzxrwdu7IjrL9I8m8u87Z2itURljdclBbtoO6mstCkw9KSMRsrYD-xKyfTfveLN3mZzJLJkoGpWxuCKYPXrj8lbil/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWQ3vfAJ2rq7ZvvDshLYQ4FDAItUGrAUkXDNQwKj4MTRKKFY1Ph5Lzxrwdu7IjrL9I8m8u87Z2itURljdclBbtoO6mstCkw9KSMRsrYD-xKyfTfveLN3mZzJLJkoGpWxuCKYPXrj8lbil/s640/1.jpg" width="640" /></a><br />
<br />
5.製作巧克力甘納許,將巧克力簡單剁碎,盡量不易用手去摸,以免體溫讓巧克力融化。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJk32DfvKHMKUyyWhZ_rSe6hrOXGTq3V_tNo7erIUoW8SSlJwiRQ4JMq4uAEZMoQs4x5YwRt-p2WEi2NcagpQlYreDy9ywvJhLnqttg6CSTN4Vs2OAJqFrkPAXE3QFsxC0VIYeADCsadQT/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJk32DfvKHMKUyyWhZ_rSe6hrOXGTq3V_tNo7erIUoW8SSlJwiRQ4JMq4uAEZMoQs4x5YwRt-p2WEi2NcagpQlYreDy9ywvJhLnqttg6CSTN4Vs2OAJqFrkPAXE3QFsxC0VIYeADCsadQT/s640/7.jpg" width="640" /></a><br />
<br />
6.鍋內將鮮奶油煮到微滾,加入一小撮鹽巴後,沖入巧克力內,然後溫柔地攪拌均勻,然後用抹刀慢慢地攪拌到冷卻成常溫,放入冰箱備用。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSLmF9mg4J3yOrc9CcNqMr88LDFB5ki3UPzOPwtjm0HMqKYt9VteQMimRP-Jo1UAvFY1jAJYmToj6t6_ruPXMO1mVhHa-51XNqsE65ZYt1UoHzyOPzgXhyphenhyphenQPmeJkgzXdghfw8G6oANjrb/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSLmF9mg4J3yOrc9CcNqMr88LDFB5ki3UPzOPwtjm0HMqKYt9VteQMimRP-Jo1UAvFY1jAJYmToj6t6_ruPXMO1mVhHa-51XNqsE65ZYt1UoHzyOPzgXhyphenhyphenQPmeJkgzXdghfw8G6oANjrb/s640/8.jpg" width="640" /></a><br />
<br />
*甘納許冰過後會比較硬,使用前可先回溫放軟<br />
<br />
7.將冷卻的蛋糕對剖一刀,然後均勻地在每一面刷上威士忌糖漿,接著中間夾一層打發的鮮奶油,上頭抹上一層巧克力甘納許,並撒上龍眼乾即可。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRHFevlfCvPAZXJ4owxNdT0W0oSBsjcPG-H1CQqdpkhXBmLST3FAQXOXkJz_DB20hvIw3XJ49TleMeHMb7x__lY1eY4Urd4ncSi5xpKdD3TltC3mkD8K3tZjktE89QMjT3V_d01wd_bQT/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRHFevlfCvPAZXJ4owxNdT0W0oSBsjcPG-H1CQqdpkhXBmLST3FAQXOXkJz_DB20hvIw3XJ49TleMeHMb7x__lY1eY4Urd4ncSi5xpKdD3TltC3mkD8K3tZjktE89QMjT3V_d01wd_bQT/s640/9.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6f2iFcNte6rber7TAyGYUY1rdnCe8fTsJ31mJR1DwEMBHshBbg4A6I_3jHsNZ59U1hP3uWHYPC-JO4cB85MVb1IrJgKQHZccwgXj_6DDJ7un4Z9yDPSWWqtwpD4N6zBK58bKy7KvMPWMX/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6f2iFcNte6rber7TAyGYUY1rdnCe8fTsJ31mJR1DwEMBHshBbg4A6I_3jHsNZ59U1hP3uWHYPC-JO4cB85MVb1IrJgKQHZccwgXj_6DDJ7un4Z9yDPSWWqtwpD4N6zBK58bKy7KvMPWMX/s640/10.jpg" width="640" /></a><br />
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</style>Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-34751868753779290972016-10-29T06:10:00.000-07:002016-10-29T06:10:30.422-07:00RECIPE/ 香料瑪莎拉奶茶 Masala tea<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHTrB_3RLps9wQYdOBmtS-IP3BKALRVGRdmqMSEsppl35Ztbrbg7RjaliuBuFOpyXl9ZpV4BVKojZ2A7gYKqT_VxL6yf6N_VR0m_c7rtHKhw8w3QNn8CWrdaocL0T7xfn35M2n0uGOrzV/s1600/IMG_9408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHTrB_3RLps9wQYdOBmtS-IP3BKALRVGRdmqMSEsppl35Ztbrbg7RjaliuBuFOpyXl9ZpV4BVKojZ2A7gYKqT_VxL6yf6N_VR0m_c7rtHKhw8w3QNn8CWrdaocL0T7xfn35M2n0uGOrzV/s640/IMG_9408.jpg" width="640" /></a></div>
<span style="text-align: center;">Writer/ Soac</span><br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br />
--<br />
<br />
「Masala」在印度文中即是綜合香料的意思,據說沒有固定配方,每戶每家的秘方都不同,這次我以肉桂、小荳蔻、丁香與肉桂棒為基底製作,而印度人沖的奶茶,茶味重,奶味也濃,甜味更是基本要求,但我想每個人在傳統作法前,都可以稍稍通融一下吧,本次配方算是入門版本,希望大家會喜歡。<br />
<div>
<br />
關於香料,沒有絕對,種類要多或少都可以,但小荳蔻真的是不可或缺,少了它,香料味道會差很多,怎麼喝都覺得不太對勁。在素雅的香料底中,想要濃一點,煮的時間就拉長,或將香料泡在牛奶過隔夜,香氣將會非常厚實,另外,準備大份量的話,香料不能等比例增加,酌量取捨即可,要是等比例煮進去,香料味會濃到讓鼻子麻痺了。</div>
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這配方喝起來,身體比較薄,比較喜歡濃郁一點的朋友,在煮完奶茶後,混入三分之一至四分之一的鮮奶油不會錯的,請請大家記錄下自己Masala tea的比例吧!</div>
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<div>
<a name='more'></a><b>/材料 1杯</b><br />
<div>
薑片 2片 </div>
<div>
小荳蔻 2顆<br />
<div>
丁香 1顆</div>
<div>
肉桂棒 ½根</div>
<div>
黑胡椒 少許</div>
<div>
糖 1大匙</div>
<div>
牛奶 300ml</div>
<div>
紅茶 1大匙 <br />
熱水 適量</div>
<div>
<br />
<b>/作法</b><br />
1.準備少量的熱水將茶葉泡開。</div>
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2.將除了紅茶葉以外的所有材料,放入鍋內用小火慢慢煮至滾沸。</div>
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3.倒入紅茶後把火轉小,保持微滾煮約五分鐘。</div>
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4.將茶葉和香料濾掉,冬天的話可直接熱飲,夏天的話放涼或隔著冰塊水降溫,做成香料冰飲。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpXIK02yrQnHo_7a-3xl7Sm2PRJqia_ogAykA82hHrihuj46-Bc9qo9ZZcqovO2z29FOhTyi2bszXl2xrB794bOkeWdug5-aOfOS4Y-D3ByfK271plCDZeEjU1Q-MH42j7mVHmpGzFAKp/s1600/IMG_9424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpXIK02yrQnHo_7a-3xl7Sm2PRJqia_ogAykA82hHrihuj46-Bc9qo9ZZcqovO2z29FOhTyi2bszXl2xrB794bOkeWdug5-aOfOS4Y-D3ByfK271plCDZeEjU1Q-MH42j7mVHmpGzFAKp/s640/IMG_9424.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-12759461821033078042016-10-28T00:06:00.002-07:002016-10-28T00:15:04.917-07:00RECIPE/ 脆皮迷迭香烤翅小腿 Crispy chicken drumette with rosemary<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhER7102adEUr1kabaj3eZXrw2bfIyRLGwb7Xg0r5MX4Sq2Hoxmt-LZeijMoZzYjqqApOgwDMT9XqfKWvP54po4kwmdoo4dFMSX_pbcJRfYuAKSRlGVECu0xDMCG5KbdzvsNgzoc5QRn6u3/s1600/F2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhER7102adEUr1kabaj3eZXrw2bfIyRLGwb7Xg0r5MX4Sq2Hoxmt-LZeijMoZzYjqqApOgwDMT9XqfKWvP54po4kwmdoo4dFMSX_pbcJRfYuAKSRlGVECu0xDMCG5KbdzvsNgzoc5QRn6u3/s640/F2.jpg" width="640" /></a></div>
<span style="text-align: center;">本食譜是受</span><a href="http://www.holsem-foods.com/" style="text-align: center;" target="_blank">舒康雞HOLSEM</a><span style="text-align: center;">的邀請所設計</span><br />
Writer/ Soac<br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
<br />
<div>
--<br />
<br />
回想每次製作炸雞都是大費周章,而炸剩的熱油處理起來又令人皺眉,直接倒掉很浪費,保存起來又佔空間,但油炸的好滋味誰能抗拒呢?所以這次特別研究了一下,將玉米片裹在雞肉上,用烤箱料理,沒想到成果還不錯,還真的與油炸後酥脆的口感幾分神似,回過神來整盤已經吃光了。 </div>
<div>
<br /></div>
<div>
逐一將調味料醃漬好翅小腿後,再裹上蛋汁,沾上混入甜椒粉的玉米碎片,這邊要注意一下,穀片一定要用地敲碎,放入塑膠袋中,用桿麵棍或是酒瓶狠狠敲碎,因為顆粒大小會影響到炸雞皮的口感,而且顆粒越大會越難沾黏在雞肉上,玉米片種類也一定要使用原片的,什麼甜的蜂蜜的都不要,還有麥穀片也大不適合,這種烤起來會太硬啦。 </div>
<div>
<br /></div>
<div>
本次脆皮迷迭香烤翅小腿,風味充滿香草香氣還帶有一絲辛辣味,相較於油炸健康許多,雖然與油炸還是有差,但玉米片酥酥脆脆的口感,真的是讓人驚喜,省下一鍋油,連肚皮的油都省下啦。<br />
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<br />
<a name='more'></a><b>/材料 4-6人份</b><br />
翅小腿 600g,2包<br />
鹽巴 適量<br />
胡椒 少許<br />
大蒜 拍過 3瓣<br />
迷迭香 1小把<br />
特級橄欖油 1大匙<br />
牛奶 100ml<br />
蛋 2顆,打散<br />
原味無糖玉米片 約100g<br />
甜椒粉 1/3-1/2小匙,可省略<br />
辣椒粉 1/3-1/2小匙,可省略<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRv2ipXbMR5AkjkV___BJfgTYjJKxKpfoTSeUpvKT1aQRG_O4uftURmWTJSwo18QVPIAQq_Hhkem9WCpY_S8gLlXpDkPgVtT9p2ixy9rmkd2ClhcGp4UXi8HouGdAHbg5EKXnrdG-UxrPT/s1600/0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRv2ipXbMR5AkjkV___BJfgTYjJKxKpfoTSeUpvKT1aQRG_O4uftURmWTJSwo18QVPIAQq_Hhkem9WCpY_S8gLlXpDkPgVtT9p2ixy9rmkd2ClhcGp4UXi8HouGdAHbg5EKXnrdG-UxrPT/s640/0.jpg" width="640" /></a><br />
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<b>/作法</b><br />
1.將翅小腿擦乾後,撒上適量的鹽巴、胡椒調味,然後混入大蒜、迷迭香、特級橄欖油與牛奶,攪拌均勻後醃漬約30分鐘入味,或放入冷藏隔夜。 <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsIH4FBuDaP8wNmYp1t20CqSyxup3PpA8vlk3ggdEKNOpHwYbfzZ_ov_mwt2RUxytYPmzvZakdkrC19t6Y_hyFyMctWVTQSbTChxOAm5n0ZUZQeGgHJPODpx8n9ty4IZCORJPGew0BkI6/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGsIH4FBuDaP8wNmYp1t20CqSyxup3PpA8vlk3ggdEKNOpHwYbfzZ_ov_mwt2RUxytYPmzvZakdkrC19t6Y_hyFyMctWVTQSbTChxOAm5n0ZUZQeGgHJPODpx8n9ty4IZCORJPGew0BkI6/s640/1.jpg" width="640" /></a><br />
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2.將醃料去掉,翅小腿取出然後與打散的蛋汁拌勻。 <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDfeC12qBedIiNHsF9sYKCTXNTOjZ_HWua2IIpQZTGyHmalThTj9x5lkvozmn9kKKSyy5v7jRIsOY1lvE-xUCPIJhzoWT3OO36oqfzGG5Gfvv9GS4B2nzO7dvY-gLAPiA7Ax5nuOx4g76/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeDfeC12qBedIiNHsF9sYKCTXNTOjZ_HWua2IIpQZTGyHmalThTj9x5lkvozmn9kKKSyy5v7jRIsOY1lvE-xUCPIJhzoWT3OO36oqfzGG5Gfvv9GS4B2nzO7dvY-gLAPiA7Ax5nuOx4g76/s640/3.jpg" width="640" /></a><br />
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3.將玉米片與甜椒粉、辣椒粉放入袋子裡,用桿麵棍或重物敲碎成粉狀,然後放入翅小腿,用手隔著袋子均勻攪拌,讓玉米片可以平均地包裹在翅小腿表面。 <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKX8dZZMJPZmxfgmIr84pKYWE3uLSI-6WKsSb00v-W_gYHYyS8ECMgOYrr1YrOMvHJeF_GKKTN4qhFcSWK1HSQ7M7uwxTkrWc-Ia_XbDWRmA-HzAK3PrTtApPo40dAjP-eidZow3QMA9ao/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKX8dZZMJPZmxfgmIr84pKYWE3uLSI-6WKsSb00v-W_gYHYyS8ECMgOYrr1YrOMvHJeF_GKKTN4qhFcSWK1HSQ7M7uwxTkrWc-Ia_XbDWRmA-HzAK3PrTtApPo40dAjP-eidZow3QMA9ao/s640/2.jpg" width="640" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANy9Nxe7aP45P2PAg04UjdyIPbPuZje9VfngIKarvrHvbuOaCJI1EBi9iW_MPnzLROnA03IR2HjTq-f_nzPKczUTWe3qYUSeergUUV1aBsbUnjFp7yCggtqRVwlQb3m9Uih853Jo1gcWT/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANy9Nxe7aP45P2PAg04UjdyIPbPuZje9VfngIKarvrHvbuOaCJI1EBi9iW_MPnzLROnA03IR2HjTq-f_nzPKczUTWe3qYUSeergUUV1aBsbUnjFp7yCggtqRVwlQb3m9Uih853Jo1gcWT/s640/4.jpg" width="640" /></a><br />
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4.放入烤箱以攝氏180度烤約20分鐘,若上色太快可先用鋁箔紙蓋著,取出後趁熱享用。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsvKMjnokZwnhemDTNeAbO2N46IGpdhnl9NBUbSGI2qTdTYNCn4X4kcAzJ-v52t-3GEz5Lfo-dJLqBHV3uaaQqyOiZH-evarvnanZIQL5ZKZEMS3pX4O-mcM8kZF7qcefgWV8HgeoG9R1/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsvKMjnokZwnhemDTNeAbO2N46IGpdhnl9NBUbSGI2qTdTYNCn4X4kcAzJ-v52t-3GEz5Lfo-dJLqBHV3uaaQqyOiZH-evarvnanZIQL5ZKZEMS3pX4O-mcM8kZF7qcefgWV8HgeoG9R1/s640/5.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBw1dTzQGH6pyU35nDDHANEeOl8XOFkXeqqpimPlcy5NILh7MNotE2ufhGWlBGeD1rIrkdo5RGsNH79ABitOR7GPWuWPOXuM7L5ExTKMDhP3aVUdxyjYTinzMPSBvT_IELvfaRT24m31o/s1600/F1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBw1dTzQGH6pyU35nDDHANEeOl8XOFkXeqqpimPlcy5NILh7MNotE2ufhGWlBGeD1rIrkdo5RGsNH79ABitOR7GPWuWPOXuM7L5ExTKMDhP3aVUdxyjYTinzMPSBvT_IELvfaRT24m31o/s640/F1.jpg" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/08235808121439713384noreply@blogger.com0tag:blogger.com,1999:blog-5197525614134079748.post-37489641133835690372016-10-12T01:51:00.000-07:002016-10-12T02:48:05.992-07:00RECIPE/ 泰式紅咖哩燉雞腿 Chicken red curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRXhuXplvfco4y5ETfojxYLUO6gzeI6nLursi__B_x8i6qGLGVsRDygPGWtl7S4tHsecBjKjT8Dyz90Y9tE8xFyuxuht886BZgLIIekB8gmW-ao6mt9mgkTbwwf96S_HqDo5gaqHmDIXM/s1600/F1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRXhuXplvfco4y5ETfojxYLUO6gzeI6nLursi__B_x8i6qGLGVsRDygPGWtl7S4tHsecBjKjT8Dyz90Y9tE8xFyuxuht886BZgLIIekB8gmW-ao6mt9mgkTbwwf96S_HqDo5gaqHmDIXM/s640/F1.jpg" width="640" /></a></div>
<span style="text-align: center;">本食譜是受</span><a href="http://www.holsem-foods.com/" style="text-align: center;" target="_blank">舒康雞HOLSEM</a><span style="text-align: center;">的邀請所設計</span><br />
<span style="text-align: center;">Writer/ Soac</span><br />
Editor/ Chuan<br />
Photographer/ Soac, Chuan<br />
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這幾年來,不知道是街上隨處可見到泰式餐館的關係,我們也漸漸養成在家中櫥櫃擺上幾罐蝦醬、魚露甚至椰奶,屬於泰國的滋味就這麼列隊出現在餐桌上。泰式料理味道酸辣有勁,香氣豐盛又開胃,自然就變成夏天最合適的料理,但天氣一涼總想嚐些熱騰騰的料理,我覺得咖哩是不會錯的,這次就來教大家如何煮出一鍋經典的泰式紅咖哩。<br />
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泰式咖哩通常以顏色區分,有燒得舌尖辣辣的綠咖哩,以及甜味溫溫的紅咖哩,而在泰國倒也沒有「咖哩」這一詞,是英國人方便稱呼想出來的,在泰國通常就泛指濃稠醬汁,而泰式咖哩不像日式咖哩如此濃稠,質地湯湯水水,不管是搭配米線、米飯甚至麵包都很合拍。 </div>
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而想要學會傳統的泰式咖哩,當然要從香料搗磨開始奮戰,而搗磨這件事,其實學問不小,一絲一毫也不得馬虎,這個步驟請大家用出吃奶的力氣,仔細地將香料敲磨成泥狀,讓香料的精油全部鑽出來,讓醬料充滿天然氣味,同時注意,乾料倒入順序永遠比濕料早,原因簡單,一旦乾料混入溼氣,怎麼想都覺得塌塌爛爛,不好磨了,這步驟搗缽是最適合的器具,大家手邊沒有的話,就退而求其次用打理機,但香氣一定有會落差。 </div>
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假如覺得搗磨香料實在太折騰人,好啦,其實也可以去中和緬甸街或是進口超市直接選購紅咖哩醬回家調配,但大家要記得一定要邊煮邊調味,紅咖哩的鹹味來自蝦醬,甜味是椰糖,兩著平衡起來,味道自然迷人許多。等到所有紅咖哩醬預備好,再倒入與椰奶一齊熬煮的雞腿肉,以小火燉煨到軟嫩,讓雞腿肉膠質煮得柔軟,一鍋香氣噴噴的紅咖哩便可出場了,享用起來就是一股暖暖的滿足感。</div>
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<b>/材料 4人份</b><br />
<b>紅咖哩醬(可用現成的取代) </b><br />
黑胡椒粒 ½小匙 <br />
孜然 ¼小匙 <br />
香菜籽 ½大匙 <br />
乾辣椒 4根,泡冷水約30分鐘後取出濾乾,並把籽去掉 <br />
紅辣椒 3根,切片<br />
鹽 ½小匙 <br />
新鮮或冷凍南薑 1小匙,帶皮切片 <br />
新鮮或冷凍香茅 ½大匙,去掉根後從尾部開始切薄片,切到中間不是紫色的就不要了 <br />
綠檸檬皮 ½顆,用削皮刀刨下來切碎<br />
大蒜 2瓣,拍過去皮 <br />
香菜根 1小匙,取根還有莖(約2公分) <br />
紅蔥頭 4瓣,拍過去皮<br />
蝦醬 ¼小匙<br />
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<b>其他材料</b><br />
椰奶 450ml <br />
雞腿肉 300g,切塊<br />
水 100-200ml <br />
棕櫚糖 約50g <br />
茄子 ½根,切塊<br />
鴻喜菇 1包 75g <br />
竹筍 1根,切片<br />
檸檬葉 6片,兩片對折後把中間的梗撕掉 <br />
大隻紅辣椒 2根,切斜長片 <br />
魚露 約2大匙 <br />
九層塔 8-10片<br />
泰國莫莉香米 4人份,煮熟</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJOx9rtqGNxUmdxVq570rsS9RHSOP1h9OHryE_NTYu-1mOZzNzK4RypZ-IZXtHXMQW0ACgOZuf9xiuDP20N5ithpWkUI4JxN_dLe1M-LVeEDmdYJCgRc-NYPRI-X-SWmjvMzp4UgBR-YO/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJOx9rtqGNxUmdxVq570rsS9RHSOP1h9OHryE_NTYu-1mOZzNzK4RypZ-IZXtHXMQW0ACgOZuf9xiuDP20N5ithpWkUI4JxN_dLe1M-LVeEDmdYJCgRc-NYPRI-X-SWmjvMzp4UgBR-YO/s640/1.jpg" width="640" /></a><br />
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<b>/作法</b><br />
1.製作紅咖哩醬,將乾料胡椒粒、孜然粉、香菜籽入搗缽搗碎,然後放入乾辣椒和紅辣椒、鹽巴搗碎。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirbpDiMaexhaJHv2wZ_-xvMwQEDTCxwCbUvkXrgQOyY966xU_DOFD5qKJt1WW9NdAffFJHJAJ7_0qy79l37jBzUwTbIuUo1JPdY_I5ik7qzjgs7dFXq0I46WRImADbSsnDD5Rd_CEFMPC/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgirbpDiMaexhaJHv2wZ_-xvMwQEDTCxwCbUvkXrgQOyY966xU_DOFD5qKJt1WW9NdAffFJHJAJ7_0qy79l37jBzUwTbIuUo1JPdY_I5ik7qzjgs7dFXq0I46WRImADbSsnDD5Rd_CEFMPC/s640/2.jpg" width="640" /></a></div>
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2.依序加入濕料,將南薑、香茅、檸檬皮、大蒜、香菜根、紅蔥頭搗成泥狀,然後拌入蝦醬。(以上若沒有搗缽則用調理機打成泥)</div>
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3.用中火熱鍋,加入1/3的椰奶後煮到浮出油脂,然後放入雞腿肉,將表面煎煮到變白。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK2f1XbjtZghhWe_xwYWT1w4UXo4N462wkkEyi9cMGwmqenpwkiaDcOJgK9ejv6xtxcsZ13-i9H3I1yUYpCdLCosaMR6raT0i2kkV8NjXNxRCQveZbLFgVrYsQFPv7SAMSmEuud36F-aq/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK2f1XbjtZghhWe_xwYWT1w4UXo4N462wkkEyi9cMGwmqenpwkiaDcOJgK9ejv6xtxcsZ13-i9H3I1yUYpCdLCosaMR6raT0i2kkV8NjXNxRCQveZbLFgVrYsQFPv7SAMSmEuud36F-aq/s640/3.jpg" width="640" /></a></div>
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4.放入咖哩醬拌炒出香氣來,約需2分鐘。</div>
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5.加入水、棕櫚糖煮滾,然後放入茄子、菇、筍子和檸檬葉。<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4bs3ZFhCfTKUD1ZV2JfJ2Y-Ismf1e145mnPIpx74ImzF68O9BGPCbRBUzDGB3yCFqfauZk7dp-s2JkHPeZvplMlsDUPHpffn1P4CDMN6N4HF2H8qrytyUeBX_N75F6hr4G67jLGIyFIf/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc4bs3ZFhCfTKUD1ZV2JfJ2Y-Ismf1e145mnPIpx74ImzF68O9BGPCbRBUzDGB3yCFqfauZk7dp-s2JkHPeZvplMlsDUPHpffn1P4CDMN6N4HF2H8qrytyUeBX_N75F6hr4G67jLGIyFIf/s640/5.jpg" width="640" /></a></div>
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6.加入紅辣椒和魚露調味,然後蓋鍋轉小火燉煮約15分鐘,直到雞腿軟嫩。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J3p8ov1xYTsPU8mL_bmhqkM_d2w2HdnkyBIu1Iafiq203j6nGP0gwyyKeF5UITf5FM8huWIABgqB4-qkVv6puFIenhLhyphenhyphen6JhWQ7ruzKExhNzWdCE3teDFR7uASLb-qjRy7a_iLBGbi-B/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J3p8ov1xYTsPU8mL_bmhqkM_d2w2HdnkyBIu1Iafiq203j6nGP0gwyyKeF5UITf5FM8huWIABgqB4-qkVv6puFIenhLhyphenhyphen6JhWQ7ruzKExhNzWdCE3teDFR7uASLb-qjRy7a_iLBGbi-B/s640/4.jpg" width="640" /></a></div>
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7.加入剩餘的椰奶,煮滾後馬上熄火,撒上九層塔拌勻,搭配煮熟的白飯享用。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0I2xVPkPSiSkvGfdUrgqylxWLtlx3V5MPPOhasYWvdlYlCoAx17uw45c7QknU0IjnhrGyB5_AcTuPUQYCoFnuDfarbtrPWYi5vNapt3EBpA329miU37qOF1FEBiIpy0pmLI4C34vX71e/s1600/F2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0I2xVPkPSiSkvGfdUrgqylxWLtlx3V5MPPOhasYWvdlYlCoAx17uw45c7QknU0IjnhrGyB5_AcTuPUQYCoFnuDfarbtrPWYi5vNapt3EBpA329miU37qOF1FEBiIpy0pmLI4C34vX71e/s640/F2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4r4JwIrRMHtynrxcbXUa7LkjUNgor7kLy03yIdOo-MRhtbaxs1zHRInPrwmxDiWppYJli7J1kQ8UFCvctrbj3tYQbvekUnjnQGPfUwoXrgSS2Bg7If_WhowrXyzDp4VvKcidgFe-Ybh_/s1600/F3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4r4JwIrRMHtynrxcbXUa7LkjUNgor7kLy03yIdOo-MRhtbaxs1zHRInPrwmxDiWppYJli7J1kQ8UFCvctrbj3tYQbvekUnjnQGPfUwoXrgSS2Bg7If_WhowrXyzDp4VvKcidgFe-Ybh_/s640/F3.jpg" width="640" /></a></div>
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