tag:blogger.com,1999:blog-28742992906028156202024-03-14T12:40:01.692+08:00Vicky的好食光我喜歡在廚房玩樂,也喜歡旅遊、閱讀探索不同的文化與生活!
覺得當媽後開啟了不一樣的人生扉頁,除了愛小孩,也要繼續愛吃、愛玩、愛生活!VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.comBlogger430125tag:blogger.com,1999:blog-2874299290602815620.post-15152286801631171902022-12-04T12:03:00.001+08:002022-12-04T12:03:30.103+08:00[食譜] 古早味滷肉燥,手切滷肉飯,方便的台味料理<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zy4jzYl56NtXSYjMNAl0cGyF1DY-4S6qIsNVxO_q9ly-7JjkhZUXWk1KmOCVCZ34qCraSOw7ATwP242EgmqqFUq9mlQYP9KTP8qrJET8su82fkimpgxDl1ozzFmrd9iHVJfVGumE6bs/s4032/Blog_PXL_20210524_042238483.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5zy4jzYl56NtXSYjMNAl0cGyF1DY-4S6qIsNVxO_q9ly-7JjkhZUXWk1KmOCVCZ34qCraSOw7ATwP242EgmqqFUq9mlQYP9KTP8qrJET8su82fkimpgxDl1ozzFmrd9iHVJfVGumE6bs/w400-h300/Blog_PXL_20210524_042238483.jpg" width="400" /></a></div><br />材料:<br />1.五花肉900g<br />2.紅蔥酥60g<br />3.蒜頭6粒<br />4.八角4粒<br />5.五香粉1小匙<br />6.花椒粒2小匙<br />7.白胡椒粉1小匙<br />8.豆腐乳2塊<br />9.冰糖100g<br />10.醬油300ml<br />11.米酒150ml<br />12.水800ml</div><div class="separator" style="clear: both; text-align: left;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;">作法:</div><div class="separator" style="clear: both; text-align: left;">1.五花肉切細條/丁、蒜頭切末備用</div><div class="separator" style="clear: both; text-align: left;">2.材料4-7放入香料袋綁好當成滷包備用</div><div class="separator" style="clear: both; text-align: left;">2.五花肉入鍋小火煸至焦香出油拌入蒜末拌炒</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_TQzx77SDFW8tVOQsZGVHounG55nzwihPCd-mkVdSE_j8eao2iyKx2bSZqVvs5IYQwDAqrqqjEFBazSMN66DqcuI91YU4aTZwg0kgIi2UNSPMOqZ3m9lG20bcV9q6Dh5ZgC8fOg9uHI/s1600/1625004398387360-0.png" width="400" />
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</div></div><div class="separator" style="clear: both; text-align: left;">3.有蒜香後加入油蔥酥、冰糖拌炒至融解有糖色</div><div class="separator" style="clear: both; text-align: left;">4.倒入米酒洗鍋底,加入醬油、壓碎的豆腐乳拌炒</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJEgpvcNqTMlVxBNZxV10e6RITvlybZJQ73vllxUms0WZMlUVGHudeWYPMh_0h9dwDaQ795X7RaoyIS-pB-sUNSPuFJ0m7D1zeX60vlpsWeljGEjWLfAlVsuUchiso0IcvZcf5F65T-8/s1600/1625004394508828-1.png" width="400" />
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</div></div><div class="separator" style="clear: both; text-align: left;">5.加滷包、倒水,煮滾後加蓋轉小火燉煮40-60分鐘就完成啦!</div><div class="separator" style="clear: both; text-align: left;">6.如果要滷蛋跟豆干,建議可以在肉燥燉煮20分鐘後再加入,跟著肉燥燉煮20-30分鐘接著關火泡20分鐘就可以囉!</div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;">
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</div></div><div class="separator" style="clear: both; text-align: left;">---------------------------</div><div class="separator" style="clear: both; text-align: left;">小提醒:</div><div class="separator" style="clear: both; text-align: left;">1.如果有耐心,紅蔥酥可以用新鮮紅蔥頭切碎取代,但會需煸香的動作!</div><div class="separator" style="clear: both; text-align: left;">2.煸肉的時候,中間會一度出水,但耐心續煸水氣會慢慢散掉,開始出現焦香的感覺</div><div class="separator" style="clear: both; text-align: left;">3.糖、醬油、米酒、水的比例可以依個人喜好斟酌</div><div class="separator" style="clear: both; text-align: left;">4.如果有一起滷蛋,建議煮完再泡一下,會更好吃</div><div class="separator" style="clear: both; text-align: left;">5.滷豆干建議滷之前先用鹽水燙過,讓豆干裡面的水分先跑出,滷汁才能順利吸進</div><div class="separator" style="clear: both; text-align: left;">-------------------------------</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVIMq6e6TZnq-ilaF5oqduXGAHjhMIr2jKq16sO5HULfDBCKcOa4UMPZ84Dl3Bhf6fk2B-5KUjeijl5P_-u3jfUoauFj1DKeJrird5poNaCmLTf8zKfhzZjYKyAmZEkefjG31W74PXKn6pXijsHka42rDztPIcktnrbXgxOV5tTbtEMQUtK8NaHki/s4032/Blog_PXL_20210531_105134851.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVIMq6e6TZnq-ilaF5oqduXGAHjhMIr2jKq16sO5HULfDBCKcOa4UMPZ84Dl3Bhf6fk2B-5KUjeijl5P_-u3jfUoauFj1DKeJrird5poNaCmLTf8zKfhzZjYKyAmZEkefjG31W74PXKn6pXijsHka42rDztPIcktnrbXgxOV5tTbtEMQUtK8NaHki/s320/Blog_PXL_20210531_105134851.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">身為一名職業婦女,滷肉、肉燥、義大利肉醬、咖哩飯、牛肉麵等可以一次大量備製再分裝冷凍的料理,都是不想外食但下班後不想太累的料理好朋友。做肉燥的時候,順帶滷個蛋、豆干甚至是小魚丸,就可以一鍋兩用,一次功夫做出兩道料理!沒吃完的肉燥還可以冰起來當存糧,煮個麵、燙個青菜淋上幾匙肉燥,就又是一餐啦!</div></div>VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-16943117175313427232020-11-06T14:52:00.001+08:002020-11-06T14:52:12.358+08:00[食記] 台北天母。Humble Cafe,豐富美味的早午餐<div class="separator" style="clear: both; text-align: left;">
位於中山北路七段的Humble Cafe,原本以早午餐跟三明治輕食系列為主軸,在改版2.0菜單後增加商業午餐的選項,並保留原有的一些人氣餐點。前陣子跟朋友聚餐一時之前不知該吃哪裡好,只覺得反正要吃跟月子餐不一樣的東西!?加上又不想離我們倆的月中太遠,最後就決定來這裡試試看啦!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGmH2wF7_tZ4JFJcANGADF8d7e-Tyr-uA8k5bBcvYsFAyoejvk-1CiqbiYlUwUme6DREAenq5N3DMW58bZfNZ8M8ovbj0II4J9xksyFeo_Eu3rIg625RUX5m1viLNiV_6bChJ9Nci9vA/s1600/Blog_DSC_3417.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiGmH2wF7_tZ4JFJcANGADF8d7e-Tyr-uA8k5bBcvYsFAyoejvk-1CiqbiYlUwUme6DREAenq5N3DMW58bZfNZ8M8ovbj0II4J9xksyFeo_Eu3rIg625RUX5m1viLNiV_6bChJ9Nci9vA/s640/Blog_DSC_3417.JPG" width="640" /></a></div>
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餐廳的裝潢有點復古風,大片的落地窗讓空間有穿透感,木質調與暖黃光則是有溫暖放鬆的感覺。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOb5LPmxP7J25iCmekad7JG7EyhF3epJLqi2EOZKKnxzfRiKY1JguN3QRY_Xu1mNSAALuIAI2Zl35fJcE1JplcF6a6PrSFSBZrE2WMXPreCiWXeRDfIMnWwegBAIS_eCIt4wy0j6qHN88/s1600/Blog_DSC_3416.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOb5LPmxP7J25iCmekad7JG7EyhF3epJLqi2EOZKKnxzfRiKY1JguN3QRY_Xu1mNSAALuIAI2Zl35fJcE1JplcF6a6PrSFSBZrE2WMXPreCiWXeRDfIMnWwegBAIS_eCIt4wy0j6qHN88/s640/Blog_DSC_3416.JPG" width="640" /></a></div>
到訪時剛好是肺炎疫情正猛烈的時候,可能因為這樣店裡的客人比較稀落一些,跟以前幾次路過時的印象不同。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bml9ll6NHs4BoVgrhUC7DF-x16Z5dEFIB1ldD-rDfniT2aA05CAbIqDMRIyWZPWrrsOrsVlM8n9y1HGlOTIoesbTZYbQBt2plOHyiUeLmUO6xLoWfI4Rs_p6ZK1R5N75TIKBYqlRpOM/s1600/Blog_DSC_3415.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7bml9ll6NHs4BoVgrhUC7DF-x16Z5dEFIB1ldD-rDfniT2aA05CAbIqDMRIyWZPWrrsOrsVlM8n9y1HGlOTIoesbTZYbQBt2plOHyiUeLmUO6xLoWfI4Rs_p6ZK1R5N75TIKBYqlRpOM/s640/Blog_DSC_3415.JPG" width="640" /></a></div>
開放的吧檯,餐具、水、菜單自取的方式,用免服務費的方式回饋給客人。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BxGawk0r5HAWPlYxLLjnvtiQpjvyaEIX_Qi38NQSV5Yii6eoDk5VZ3HUOZFnf6k0srAaCSdZYeN7UTKd9xA0heiRAhcSd8CBK07FrSKM6dvyTbn1O8jc_KGtpyPVjeD1p6HmbWvfZZM/s1600/Blog_DSC_3412.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BxGawk0r5HAWPlYxLLjnvtiQpjvyaEIX_Qi38NQSV5Yii6eoDk5VZ3HUOZFnf6k0srAaCSdZYeN7UTKd9xA0heiRAhcSd8CBK07FrSKM6dvyTbn1O8jc_KGtpyPVjeD1p6HmbWvfZZM/s640/Blog_DSC_3412.JPG" width="640" /></a></div>蒜風香煎雞腿排 300元<span><a name='more'></a></span><div>朋友點的早午餐系列!<div>雞蛋的部分可以依照個人喜好選擇不同的料理模式,他們的炒蛋呈現方式是整片的嫩蛋,有點像部份日式咖哩飯店家製作的裙衣蛋包,單吃的話個人還是喜歡傳統的炒蛋多一些。</div><div>雞腿的部分肉質不錯也實在,熟度掌握適宜皮脆肉嫩又帶著蒜香的調味吃起來很討喜!</div><div>簡單的田園油醋沙拉跟優格都是早餐好朋友,再來一塊蜂蜜麵包,女孩子的食量一盤下去再來杯飲料,真的可以早餐+午餐一次解決!</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQV0A8zRvVpu3LblfeoBxvzbBlTzuxl8s2u6QY20pasE0KjCfyT3bHYRw4d1ul0F5WkipBTHSZaG6L5ea4ffxkP7pDKPDukCG9n-DS3hvcX1UclJzQSTgGDpQGfi7uxGf8xjy6tWYF70/s4618/Blog_DSC_3405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQV0A8zRvVpu3LblfeoBxvzbBlTzuxl8s2u6QY20pasE0KjCfyT3bHYRw4d1ul0F5WkipBTHSZaG6L5ea4ffxkP7pDKPDukCG9n-DS3hvcX1UclJzQSTgGDpQGfi7uxGf8xjy6tWYF70/w640-h480/Blog_DSC_3405.JPG" width="640" /></a></div>鄉村野菇有機蛋捲 290元</div><div>蛋捲同屬於早午餐的系列,只在17:00前提供。</div><div>Humble Cafe的蛋捲水準不錯,用料豐富且該有的滑嫩口感也都有掌握,是好吃的歐姆蛋,喜歡這類料理的朋友可以考慮點來試試!附餐的部分同樣提供了蜂蜜麵包、沙拉跟優格,都是標準的早午餐配置,平衡營養需求、味道也中規中矩。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSni8zXMx7jl0V6-moHUTjT-8NPFgPvH_MrecgxVG0jZiEsMYqxPMGAiGc9RV0GQaow9dhW2YsfMAD9JIY3gS-_pyvBYKWGK3CSVkDPUG3vMcYRiunF4HQGvMYCgTdHo_5VEdFGfd8_vw/s4618/Blog_DSC_3409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSni8zXMx7jl0V6-moHUTjT-8NPFgPvH_MrecgxVG0jZiEsMYqxPMGAiGc9RV0GQaow9dhW2YsfMAD9JIY3gS-_pyvBYKWGK3CSVkDPUG3vMcYRiunF4HQGvMYCgTdHo_5VEdFGfd8_vw/w640-h480/Blog_DSC_3409.JPG" width="640" /></a></div>費城牛肉重乳酪帕尼尼 295元<div>產後哺乳期,蛋白質的攝取就是要給他催下去,加上我對於費城牛肉系列的三明治有偏好,就選了這款!</div><div>店家的麵包選用義式巧巴達,夾入洋蔥牛肉、混搭四種起司後再用熱壓三明治機加熱,如果平時享用會覺得罪惡滿點,但對於全母乳媽媽來說,就當作是幫寶貝進食啦!一口咬下實那牽絲的感覺真是愉悅又罪惡的享受!一旁的檸檬機柳條也很好吃,下次有機會應該問問老闆是使用哪家的產品,感覺少爺應該會買單!一旁的田園沙拉稍微平衡了心中的罪惡感,當作緩衝囉!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRuUWE0-hnBLhc6p9i_H8kkdWcN8vMXuB3c6525LUhiDafmY6R0nsFnZlUKHhth7iGPCys0Sm581GU0jjH5nxyYAJ1RfGCbtS7awFMod95om16W-QcBQNdRph13fA-kx3VX8oMnToPps/s4618/Blog_DSC_3414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4618" data-original-width="3464" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIRuUWE0-hnBLhc6p9i_H8kkdWcN8vMXuB3c6525LUhiDafmY6R0nsFnZlUKHhth7iGPCys0Sm581GU0jjH5nxyYAJ1RfGCbtS7awFMod95om16W-QcBQNdRph13fA-kx3VX8oMnToPps/w300-h400/Blog_DSC_3414.JPG" width="300" /></a></div>鮮奶茶<br /><div>附餐飲料的部分大家都加價升級成鮮奶茶(可能大家都覺得這樣比較發奶+營養?),簡單的拉花暖暖的飲料,握在手裡啜飲幾口,胃跟心也有暖暖的感覺!雖然沒有什麼驚豔的表現,但喝起來順口溫暖也就開心啦!</div></div></div><div>----------------------------------------------</div><div>位於中山北路的Humble Cafe其實高雄也有一間分店,兩間店的菜單相去不遠,都是主推早午餐系的餐點。台北店的餐點,個人覺得用料跟價格都很實在,口味也到位,而且老闆娘人也很親切,整體用餐的經驗滿不錯的,是間如果在天母石牌這邊想吃早午餐卻沒有想法時可以考慮的去處。不過店裡的餐食風格比較偏向美系,所以蛋白質的給予上比較rich,如果是想要比較輕食無負擔風格的早午餐,那麼不遠處的<a href="http://vicky2543.blogspot.com/2014/10/topo-cafe.html">Topo+ cafe'拓樸本然</a>可能會更對你胃口喔!</div><div>-------------------------------------------------</div><div>店名:Humble beginnings café - Taipei 亨寶咖啡<br />官網:<a href="https://www.facebook.com/humblebeginningscafe">https://www.facebook.com/humblebeginningscafe</a></div><div>電話:02-28743117</div><div>地址:台北市士林區中山北路七段36之1號1樓</div><div>營業時間:08:30-21:00</div>VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0111台灣台北市士林區中山北路七段36之1號1樓25.120054 121.5311824-5.9458162951755007 86.3749324 56.1859242951755 156.6874324tag:blogger.com,1999:blog-2874299290602815620.post-86521806794846008592020-05-29T17:03:00.000+08:002020-05-29T17:14:19.657+08:00[食記]台北大安。Longtail米其林一星肯定的創意餐酒館<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzwPeqq2XBoJY9nuQcgKl2T2CyTouQz1VGnNYs1ehYRTDybbh76XAnXVp1CPZuh-UACKp6Pymyk_lt8XsMB0jGdvBquqDn-sEwZHOFfq7ndXs6VlRo304J439UTEsvRfBN3PYrz7xTRo/s1600/Blog_DSC_3717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzwPeqq2XBoJY9nuQcgKl2T2CyTouQz1VGnNYs1ehYRTDybbh76XAnXVp1CPZuh-UACKp6Pymyk_lt8XsMB0jGdvBquqDn-sEwZHOFfq7ndXs6VlRo304J439UTEsvRfBN3PYrz7xTRo/s640/Blog_DSC_3717.JPG" width="640" /></a></div>
今年因為生產所以把跟表妹的年度生日約會推遲到5月才成行,不過不減損我們吃美食的意志,所以最後決定到聽說調酒跟餐點俱佳的米其林一星餐廳Longtail來完成約會順便完成我的台北米其林地圖啦!<br />
因為Longtail是標榜餐酒館的形式,所以營業時間是從晚上六點到隔天凌晨的夜貓子模式,門口裝潢加上燈光也是給人一種慵懶的感覺。<br />
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木質調的桌椅、暖色的光、咖啡色地磚跟搶眼的吧檯,整間店的風格讓人覺得很Cozy放鬆。為了因應疫情,Longtail也將桌距拉開出1.5M的安全距離,雖然少了點位置,但店裡的生意看來還是不錯,離開的時候店裡大概有八分滿吧!<br />
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因為是第一次到訪加上Longtail 允許同桌點不同價位的套餐(或許是因為兩款套餐的道數相同?),所以我們當然就是1880跟2880各來一套試圖品嘗最多口味。<br />
原本想直接搭配Cocktail pairing,但因為還在哺乳最後只點了一杯Cava跟一杯搭主餐的Cocktail淺嚐。今天的Cava來自西班牙加泰隆里亞的Marques de Tomares酒廠,氣泡細緻且口感清新,做為一餐的前導開頭是滿合適的。<br />
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表妹的Cocktail pairing從竹葉青(X)開始。用雪莉酒為基底的調酒,味道不重,然後我忘記為什麼會有竹葉清香了,總之作為開場白,是可以的XD<br />
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Amuse Bouche 餐前小點<br />
以娘惹菜的小金杯為雛形,裏頭填入了新鮮櫻花蝦、白蘿蔔丁、辣醬跟白芝麻醬,爽脆的口感跟清新的風味,是帶有南洋風又討喜的開胃小點。<br />
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用昆布高湯跟番茄煮過的米飯與赤海膽,充分展現鮮甜海味,一旁的天婦羅麵衣則增加口感的豐富度,最後撒上山當歸粉末成功偽裝成有淡淡藥草香的海苔粉,喜歡這道料理全部拌開後再入口的豐富口感跟鮮味。<br />
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薄切的紅甘生魚片搭配偽裝成芥末的毛豆泥再擺上兩款不同的蘿蔔絲,淋上些許的醬油柚子醬撒上山椒鹽,非常日式風情的一道料理;清爽好吃的前菜,但沒有海膽燉飯來的驚喜。<br />
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原本看菜單寫番茄柿子沙拉,並沒有抱很大的興趣,沒想到送上來以後先是外表長得跟自己想像不同,入口的滋味也遠比想像的豐富與美味。<br />
整道料理使用了9種不同的番茄切片,擠上用柿子泥、小茴香、大蒜、辣椒調和而成的沙拉醬,讓平凡的番茄片產生了豐富有層次的風味,搭配的些許紅蔥酥則增加了酥脆的口感!對於敢吃番茄或喜歡番茄的人而言,這道料理絕對會讓人有驚喜感!<br />
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草莓番茄沙拉<br />
一端上桌就可以明顯聞到草莓香氣,除了新鮮草莓也放了刨成薄片的乾燥草莓,搭配彩色的小番茄、軟質羊起司跟九層塔粉末,算是從造型到味道都有小清新感的一道料理,不過個人覺得番茄柿子沙拉的表現還是比較驚豔。<br />
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第二杯調酒是表妹當晚最愛的一杯,以薰入紅茶香的君度橙酒為基底,加入荔枝糖漿(果汁?)再打入氣泡,最後以少許茶葉細末點綴,香甜不膩又非常順口的一杯調酒,喝起來有少女心的感覺!<br />
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鴨肝和油封鴨肉餃<br />
兩款套餐都有提供的經典料理,取材自經典港式料理紅油炒手,也同時反映出了主廚的香港背景。薄透的餛飩皮包裹著由鴨肝和油封鴨肉調和而成的內餡,淋上加了魚露的紅油,微辣的滋味讓味道濃郁而不膩口;搭配一旁跟香茅一起烘烤的碎花生、蝦夷蔥及少許的白柚肉,增加了風味與口感,讓整道料理進入本日最難忘跟驚豔的品項。<br />
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三星蔥酥餅搭鮮蚵與羽衣甘藍<br />
這道料理或許是致敬蚵嗲??蚵仔很新鮮、上頭搭配的生蠔醬也是十足的鮮甜海味,搭配酥炸過的羽衣甘藍葉味道其實不錯;但是下方的三星蔥酥餅令人疑惑,除了吃起來不酥脆也感受不到三星蔥的特有香甜味,整體表現有點差強人意。<br />
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鮮蝦漢堡<br />
蝦排用料非常實在,吃起來相當Juicy!搭配醃過的洋蔥絲、是拉差辣醬、塔塔醬、芝麻葉,一口咬下,豐富的口感與味道讓人相當滿足!雖然是俗人系的漢堡料理,但比起同時上桌的三星蔥鮮蚵餅,俗人如我跟表妹都更喜歡這款,會成為店裡的熱門長青品項一點也不意外!<br />
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上主菜前,幫我跟表妹個換了下一杯酒。<br />
左邊是表妹的,用Smoky whisky和Torrino調和而成,對表妹來說是今天酒味較重的一杯,不過他說還Hold的住,只是沒有前一杯那充滿少女心的酒款來的那麼喜愛。我喝了一口,倒是覺得滿不錯的,如果是能喝的人應該會喜歡這唄。<br />
我的則是Mezcal這款龍舌蘭酒為基底的調酒,因為要搭配等等的主菜所以味道偏重酒味也較濃,可能是懷孕戒酒太久,竟感到單喝有點不適應,得搭配食物才覺得好入喉XD<br />
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鮑魚小米粥<br />
用高湯燉煮的小米粥,帶著來自九層塔的綠色跟淡淡的香茅香氣,手炒XO醬但粥品拌開後增添鹹香又不至於喧賓奪主,時令的綠竹筍丁散佈在粥內帶來脆口的感覺,烹煮得宜的鮑魚口感很棒,是舒服的一道料理。<br />
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香煎龍膽石斑<br />
表妹的第一道主菜,香煎龍膽石斑。石斑魚的熟度掌握相當漂亮,魚皮的焦香酥脆跟魚肉的鮮嫩同時達陣;微辣的自製青醬帶有香茅香氣,搭配魚肉滿合拍的,可惜一旁的柚子煮蘿蔔不知為何有點苦味,也許是蘿蔔的時節已過吧...也成了這道料理的缺憾。<br />
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和牛牛小排、菊芋、叉燒醬跟萵苣心<br />
本日的重頭戲!燉煮後的美國和牛裹薄粉後稍加油炸,讓整塊肉呈現外酥內嫩的完美口感,搭配的叉燒醬汁帶點微辣可以有效中和牛小排的油膩。菊芋(洋薑)雖然是薑的親戚,但是完全沒有薑的辛辣,磨成泥後吃起來比馬鈴薯清爽卻又不失綿密的口感。一旁搭配的青菜其實就是台語俗稱的A菜心,雖然我平日不太喜歡但是稍微烤過調味沒想到也滿好吃的!整體來說,是一道有巧思又令人滿意的主菜。<br />
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菲力牛排與麻辣醬<br />
這道我們猜測可能是致敬隔壁鄰居詹記麻辣鍋XD<br />
三分熟的菲力牛排依舊軟嫩,搭配麻辣醬汁跟蒜苗,真的有很台的麻辣鍋感覺,喜歡麻辣鍋的朋友在吃這道料理時應該會有種會心一笑的感覺,也難怪要搭配較為種口味的調酒。不過我個人還是比較喜歡牛小排那道料理,覺得整體呈現更為細緻。<br />
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最後一杯調酒以Smoky Tequila為基底,加入可爾必思跟白桃果汁調和而成,粉粉的色調從上桌就展現十足少女心,甜甜的口感某種程度上也像是甜點的開端。跟面第二杯君度橙酒的調酒相比,這款感覺就像是青春正盛的高中女孩,而第二杯比較像是20多歲少女到輕熟女的過度吧!<br />
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栗子南瓜泥<br />
第一道的清口甜點,兩款套餐都一樣。打出空氣感的南瓜泥,搭配底層的薑餅碎、蔓越莓醬,吃起來還真有點像慕斯蛋糕,上方也刨上許多核桃碎末增添香氣。吃起來不錯,但好像不太清口?<br />
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法式咖椰吐司佐醬油焦糖與咖啡冰淇淋<br />
聽說這道甜點也是長青人氣料理之一,以星馬的著名街頭甜點咖椰吐司為發想改良而成。將布里歐許吐司泡入由Kaya醬解構成的斑蘭葉牛奶液中,再加以油炸成外酥內軟的吐司塊,搭配有著咖啡苦味的冰淇淋跟帶有醬油鹹香的焦糖醬,算是相當有特色又不失美味的一道甜點,可以理解為何是店內的招牌之一。不過如果不喜歡油炸品或是偏好清爽系的朋友,可能就相對不會那麼喜歡這道料理了。<br />
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威士忌巧克力慕斯左台灣巧克力冰淇淋與馬告胡椒<br />
因為是慶生,所以廚房就在盤子上寫了生日快樂又幫我們點了小蠟燭。<br />
這道是表妹的甜點,我們覺得基本上就是一個滿好吃的巧克力慕斯然後就...沒了XD<br />
就感覺好像去外面一般甜點店也可以找到的慕斯蛋糕,少了點驚豔感,巧克力慕斯與奶凍的搭配沒有太多層次感,如果不是表妹這種巧克力控,到最後可能會覺得有點膩,作為本日的完結料理,感覺有點可惜呀!<br />
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返家前,決定點杯薄荷茶緩和一下順便醒醒酒,準備回家照顧嫩嬰、頑童與老爺啦!<br />
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整體來說,今晚的用餐經驗是開心的,服務生對菜色的解說很清楚也很細心,在發現我會做筆記後,還會注意我有沒有跟上!<br />
餐點上1880跟2980各有厲害及表現普通的餐點,很難說貴的就一定比較好吃,其中的幾道料理如鴨肝油封鴨肉餃、和牛牛小排、鮮蝦漢堡、番茄沙拉都有令人驚艷的地方但其他的就較為一般,然後感覺Chef滿喜歡用東南亞料理去Fusion;整晚最可惜的應該是甜點的部分,第一道的栗子南瓜泥沒有一般清口甜點的清爽感,表妹的巧克力慕斯也較為單調沒有層次,會讓人有"啊?就這樣嗎?"的嘎然而止感受!而且如果可以,滿希望至少可以加價多一個慶祝的小蛋糕之類的,直接用套餐內的最後一道甜點寫上字,覺得有點隨意...<br />
調酒的部分,今晚表妹的四杯調酒我覺得都不錯喝,而且酒精濃度上感覺有比較收斂,因為酒量一向不好的表妹一直跟我說他覺得喝得很沒負擔,很喜歡他們的調酒!<br />
下次若有機會再到訪,也許我會多揪幾個能喝的朋友,然後單點幾道料理直接配上調酒吧!Longtail的調酒確實如傳說中的有水準,不虧是走夜貓子路線營業到凌晨的餐廳,但餐點就比較需要挑過了!<br />
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店名:Longtail<br />
官網:<a href="https://longtail.com.tw/index_ch.php">https://longtail.com.tw/index_ch.php</a><br />
電話:02-27326616<br />
地址:台北市大安區敦化南路二段174號<br />
營業時間:18:00-03:00、星期二公休VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-50184515046441012442020-05-15T16:40:00.001+08:002020-05-15T16:41:41.492+08:00[食譜] 沙茶肉絲炒豆干,簡單下飯的家常菜<div class="separator" style="clear: both; text-align: center;">
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材料:<br />
1.豬肉絲 200g<br />
2.豆干 4塊<br />
3.青蔥 1支<br />
4.大蒜 1顆<br />
5.沙茶 1大匙<br />
6.醬油 1大匙<br />
7.黃砂糖 1小匙<br />
8.米酒 1大匙<br />
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<a name='more'></a>作法:<br />
1.豬肉絲用分量外的沙茶、醬油各一小匙,砂糖1/2小匙抓醃備用<br />
2.豆干切絲、青蔥切段、蒜頭拍碎、調味料5~7倒入小碗中備用<br />
3.起油鍋,用小火將豆干煸至金黃後取出備用<br />
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4.將蔥段、蒜頭爆香後,加入肉絲乾炒<br />
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5.肉絲炒至八分熟後,加入編好的豆乾繼續拌炒<br />
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6.加入米酒炒出酒香後,倒入預先辦好的調味料,翻炒至全熟且醬汁上色收乾就完成囉!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvt9XKyzfMij0OisPhzHhwonKBNeUPhbBcmjMtvlaCoIAP0ISys_iD9ttbSzsP-4eE3p-qdxlAjUkSSJ0tAYRux67dvrJRwKp4VLPdiYONqmlyfU9c-_4144RhAINWTaeh0KIMK4g0vM/s1600/Blog_DSC_3793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvt9XKyzfMij0OisPhzHhwonKBNeUPhbBcmjMtvlaCoIAP0ISys_iD9ttbSzsP-4eE3p-qdxlAjUkSSJ0tAYRux67dvrJRwKp4VLPdiYONqmlyfU9c-_4144RhAINWTaeh0KIMK4g0vM/s640/Blog_DSC_3793.JPG" width="640" /></a></div>
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小提醒:<br />
1.煸過的豆乾比較香且比較好扒附醬汁<br />
2.肉絲跟豆乾的用量比例可視個人喜好增減,單純炒豆乾也很好吃!<br />
3.調味料事先拌好可以讓拌炒的動作比較流暢快速!<br />
4.砂糖建議使用二砂(黃砂糖),會比白糖的味道溫和<br />
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這道料理算是當初從客家小炒得到靈感簡化而來,加入少許二砂一同拌炒,會讓整道菜在沙茶跟醬油的鹹香中帶有點甜味,吃起來會更"刷嘴"下飯,帶便當也很合適!如果是喜歡吃辣的朋友,也可以加入少許的辣椒一同拌炒,就會變成更下飯的辣味版本囉!VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-85367806061681813142020-05-12T17:32:00.002+08:002020-05-12T17:32:32.631+08:00[食記] 台北。腰果花砧板原食料理-天母店,健康美味低GI<div style="text-align: left;">位於中山北路七段的腰果花,最早的本店位於竹科附近,是天母店老闆娘的朋友營業的;餐廳主打原型食物、低GI為賣點,讓人可以用健康的方式享受美味的食物。</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkgJZ43sdFWD1kahND_EgdNjWm9E2HI5uFpnlM5xWIfHG6AL1tYzLDTqX-V_6Ksz_j6tvFXnYOZ-baIFlKwKL746ySbILcsrB8WFenFnD_dA7x9_Jz75bWP1Dnin1KvtGv0F6zXiXpYk/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkgJZ43sdFWD1kahND_EgdNjWm9E2HI5uFpnlM5xWIfHG6AL1tYzLDTqX-V_6Ksz_j6tvFXnYOZ-baIFlKwKL746ySbILcsrB8WFenFnD_dA7x9_Jz75bWP1Dnin1KvtGv0F6zXiXpYk/w640-h480/Blog_DSC_2385.JPG" width="640" /></a></div><div>磨石子階梯的店門口,兩旁擺了許多植栽增添綠意,讓人從進門就有放鬆的感覺。</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7GM6haEthiYi7y5BwdJ4wDPgoGvxCdxfU7SHvs1ME8v3cJaFnjvi7TstJm2gxcohFK1B9cAkD4fnDpJ_mepBI31TSPNmduA9dZR468mxICNaulADvE5nfnZ6w12Lds1ZYZhrlKo9GFs/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7GM6haEthiYi7y5BwdJ4wDPgoGvxCdxfU7SHvs1ME8v3cJaFnjvi7TstJm2gxcohFK1B9cAkD4fnDpJ_mepBI31TSPNmduA9dZR468mxICNaulADvE5nfnZ6w12Lds1ZYZhrlKo9GFs/w640-h480/Blog_DSC_2381.JPG" width="640" /></a></div>餐廳內的裝潢以木質調為主軸,簡單而舒適,暖暖的黃光與撒入的太陽光讓人放鬆。<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXB9h4_hs6Vg75W4adefWsHP9MR4K2xPEzyWtbsBUxbGPGnTU5AnDL99WFKxXebsAGwYLrIVFiBjB4II23kY5758oM9r_FwIkLFeWbYa3lgNGe4210wG5lCwbmGyfclbmy96gnXXBPJI/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXB9h4_hs6Vg75W4adefWsHP9MR4K2xPEzyWtbsBUxbGPGnTU5AnDL99WFKxXebsAGwYLrIVFiBjB4II23kY5758oM9r_FwIkLFeWbYa3lgNGe4210wG5lCwbmGyfclbmy96gnXXBPJI/w640-h480/Blog_DSC_2380.JPG" width="640" /></a></div>餐廳底端是開放式吧檯,遇上老闆娘有空的時候也可以在這聊上兩句。他們家的咖啡是用虹吸壺現煮的,聽說也很不錯!但因為來用餐時還沒卸貨,考量每日咖啡因的劑量限制,當時就沒有特別點來喝了。<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFbqNdeLx4Qg6io1TUA1795Ft_fp9cSLIgqqJmTPURyfEDJSdJ7l474t7_802Sz-RIn68DmXYBDlfTqP-xZiSg9spIjXQYH6Lts9-do9XINk7D_KHZYIqfkHdML7Ewbjr4hVowOHbrxA/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFbqNdeLx4Qg6io1TUA1795Ft_fp9cSLIgqqJmTPURyfEDJSdJ7l474t7_802Sz-RIn68DmXYBDlfTqP-xZiSg9spIjXQYH6Lts9-do9XINk7D_KHZYIqfkHdML7Ewbjr4hVowOHbrxA/w640-h480/Blog_DSC_2374.JPG" width="640" /></a></div>基本上所有餐點都會附上一杯暖胃飲,可以照個人喜好選擇蔬菜濃湯或甜菊紅茶。</div><div>店家每天新鮮現煮的濃湯,有滿滿的蔬菜清甜,暖暖一杯下肚暖胃也暖心。<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaaw1UOabCKi7388GkQphyphenhyphenj0Pz233eMh_G9L3AznkNdBEJ2A_2Eq4-WL0fC8EeYzLtfy3TKDsYecqdGbSAQdhzjr-Q2hk3GNDnkOaEt3K4_1sLmiQxik9Yb9oPUbKeK5f0WaqQHEd5Jo/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaaw1UOabCKi7388GkQphyphenhyphenj0Pz233eMh_G9L3AznkNdBEJ2A_2Eq4-WL0fC8EeYzLtfy3TKDsYecqdGbSAQdhzjr-Q2hk3GNDnkOaEt3K4_1sLmiQxik9Yb9oPUbKeK5f0WaqQHEd5Jo/w640-h480/Blog_DSC_2379.JPG" width="640" /></a></div>烤牛水波蛋蒜飯 330元<span><a name='more'></a></span></div><div>因為用餐的時候是第三孕期,所以就加碼50元多一份雞肉一起搭配。</div><div>原本有點擔心這道料理的蒜味會過重,但鐵鍋飯跟蒜末趁熱拌開後,少了辛辣多了蒜香,在拌上半熟的水波蛋黃,完全就是我的菜!此外,炒飯同時加入了不少如青椒、玉米筍等蔬菜丁,讓人不會只是吃一堆澱粉下肚;使用糙米飯的作法增添口感外也提高了營養價值,搭配一旁熟度剛好的牛肉跟雞肉,讓人滿足。木頭砧板上也放上了簡單料理過的節氣蔬菜,保持店家均衡飲食的概念。</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZk5BGSewa-XFepecblP-ijO7jv3X91OVuR_8vEZCkD4iUl9XsXaUYbrRB97G-FMGgOAa3RkF26EEzwWzkThY73AD0qrd0n3Ll61oWjUi-uq8iC8-pRV9cPCCAlbgWW7E7lbyh2b9kuKo/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZk5BGSewa-XFepecblP-ijO7jv3X91OVuR_8vEZCkD4iUl9XsXaUYbrRB97G-FMGgOAa3RkF26EEzwWzkThY73AD0qrd0n3Ll61oWjUi-uq8iC8-pRV9cPCCAlbgWW7E7lbyh2b9kuKo/w640-h480/Blog_DSC_2376.JPG" width="640" /></a></div>蘋果梅花豬猴子餐+荷包蛋 380+30元</div><div>朋友選擇的菜色,基本上腰果花的肉類都是先以舒肥的方式處理,再視料理需求將表面香煎或是放入湯中煮成火鍋;因此吃起來的口感會特別軟嫩,搭配店家以橄欖油自製的沾醬,讓整體風味更為提升。砧板原食的系列的特色之一,就是蔬菜量非常充足而且品質良好,只要簡單調味即可凸顯蔬菜的清甜,是外食時很少能遇到的等級!</div><div>主食的部分可以依照個人喜好選擇糙米飯或是地瓜,不管是哪種品質都很不錯!水波蛋的部分如果擔心不夠熟,也可以請店家做成荷包蛋的形式!</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXHoFXhsfOBoN-UTZ1f6YA1iUAnjNhYJsmmmVwKfbwblxbVXwvadzDcSQ1ZQIwexLItuPeuNkvAJSRaVTP31B4eYgEJiS996c9BxtTqhfE0JwMRqig5WrsZGKblWn_MNy-vM1qit2OTc/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXHoFXhsfOBoN-UTZ1f6YA1iUAnjNhYJsmmmVwKfbwblxbVXwvadzDcSQ1ZQIwexLItuPeuNkvAJSRaVTP31B4eYgEJiS996c9BxtTqhfE0JwMRqig5WrsZGKblWn_MNy-vM1qit2OTc/w640-h480/Blog_DSC_2503.JPG" width="640" /></a></div>脆皮無骨雞腿排猴子餐 380元</div><div>配菜的部分跟梅花豬餐大同小異,但是舒肥過的雞腿油煎至表皮焦脆後,吃起來外脆內嫩又多汁,個人覺得比梅花豬更為討喜,就算不沾店家的特製蒜醬也很美味!喜歡吃雞肉又想要有足夠蔬菜一起搭配的朋友,非常推薦這款餐點喲!</div><div>另外,店家選用的地瓜口感味道也都很好,表皮也處理得很乾淨,喜歡地瓜的朋友可以安心棄糙米選地瓜!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaS-9mpgwLDlq1V6xK5gEqu4wEC-boUpclJHwE6VJPnDz05PKN3lJ53znOpfiqMmgLhjUucQJ2g4QBSlzSL7QAkUXRG9EHQ3MvG72OKytRkTKSeeqQ5MuomiuzAmDZel9HNEZ7zmtKszw/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="4618" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaS-9mpgwLDlq1V6xK5gEqu4wEC-boUpclJHwE6VJPnDz05PKN3lJ53znOpfiqMmgLhjUucQJ2g4QBSlzSL7QAkUXRG9EHQ3MvG72OKytRkTKSeeqQ5MuomiuzAmDZel9HNEZ7zmtKszw/w640-h480/Blog_DSC_2502.JPG" width="640" /></a></div><div>嫩雞胸鮮蔬鍋 340元</div><div>因應冬天而生的鍋物料理!舒肥過的嫩雞胸,跟多樣的季節蔬菜放入店家自行熬煮的昆布干貝高湯中一同加熱後上桌,熱湯喝來清甜回甘,雞胸也很鮮嫩,就算不沾醬單吃也沒有問題!搭配糙米飯下肚,滿滿飽足感又健康的一餐;如果是喜歡鍋物的朋友,可以考慮選擇這道料理喔!</div></div><div>-----------------------------------------------------</div><div>目前到腰果花用餐過兩次,都是非常好的用餐經驗。</div><div>餐廳的空間舒適、料理美味且健康無負擔,聽說後來還有推出新款的輕食系列,如果有機會也想找時間來嘗試看看。另外店家也有提供兒童座椅跟木製的兒童餐具,由於老闆娘本身也有小孩,所以餐廳對於小朋友來用餐也是很友善的態度,帶小朋友出門用餐的家長可以安心到訪沒有問題喔!</div><div>--------------------------------------------------</div><div>店名:腰果花砧板原食料理-天母</div><div>粉絲專頁:<a href="https://www.facebook.com/CFmoney37/">https://www.facebook.com/CFmoney37/</a></div><div>營業時間:11:00-21:00</div><div>電話:02-28771837<br />地址:台北市士林區中山北路七段37號</div>VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-41559728613858628562020-04-23T15:57:00.001+08:002020-04-23T16:06:29.745+08:00[食譜] 味噌炒豬肉,簡單下飯的和風便當菜<div class="separator" style="clear: both; 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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NNIgYwAWJ-oedxc8QyaekACklY95nB6Rw0pw7ZADyT3tmQElTwYnulEWd7bKpgOg9S5dFUbECw7Blz84fMKHm4hx9FOqZTwKj1gE6_yVIOI4iE3tjQrKkqYllT8te6_LHWNpLrZRzrk/s1600/blog_DSC_7610.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9NNIgYwAWJ-oedxc8QyaekACklY95nB6Rw0pw7ZADyT3tmQElTwYnulEWd7bKpgOg9S5dFUbECw7Blz84fMKHm4hx9FOqZTwKj1gE6_yVIOI4iE3tjQrKkqYllT8te6_LHWNpLrZRzrk/s400/blog_DSC_7610.JPG" width="400" /></a></div>
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食材:<br />
1.五花肉片 300g<br />
2.洋蔥 半顆<br />
3.青蔥 1根<br />
4.白味噌 1大匙<br />
5.醬油 1大匙<br />
6.味霖 2大匙<br />
7.米酒 1大匙<br />
8.芝麻 少許<br />
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<a name='more'></a>作法:<br />
1.洋蔥切絲、青蔥切段,調味料4-7碗裡調勻備用<br />
2.起油鍋將洋蔥跟青蔥入鍋炒香至洋蔥半透<br />
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3.加入肉片煸炒至七分熟後倒入調好的調味料繼續拌炒至醬汁略為收乾<br />
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4.起鍋前撒上蔥花拌兩下即完成,盛盤撒上少許芝麻即可上桌囉!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4V6LUhbm633QlQWXr2hNDp4Ir4x7Bnhsp5XDNIMaEIrCKk1sYygjf5iTYO8H5WK1uwO4wrZyFkb2921MWF03v0LrLIIPzeHA4p7pxpWUi2qiTuNLNv_CtLdJI5WMLXrRrWDXaJbNKZng/s1600/blog_DSC_7607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4V6LUhbm633QlQWXr2hNDp4Ir4x7Bnhsp5XDNIMaEIrCKk1sYygjf5iTYO8H5WK1uwO4wrZyFkb2921MWF03v0LrLIIPzeHA4p7pxpWUi2qiTuNLNv_CtLdJI5WMLXrRrWDXaJbNKZng/s640/blog_DSC_7607.JPG" width="640" /></a></div>
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小提醒:<br />
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1.如果擔心五花肉片太油也可使用梅花肉片料理<br />
2.沒有白味噌的話,也可用淡口味型的黃味噌取代<br />
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這道料理原本是為了消耗家裡用不完的白味噌而做的,結果沒想到味道還不錯也很下飯,加上材料也簡單,就變成很實用的家常便當菜了!肉炒好後再炒個青菜,簡簡單單就可以解決一餐!如果覺得再另鍋炒菜太麻煩,也可以直接加入鴻喜菇或美白菇一起拌炒,就變成有蛋白質有蔬菜又下飯的一道料理啦!(不過調味料可能要視情況增加避免味道不足囉!)VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-36135002828838799812020-04-15T15:05:00.001+08:002020-04-15T16:31:31.170+08:00[食記] 台北北投。大地酒店 奇岩一號中餐廳,美味的川湘料理<div class="separator" style="clear: both; text-align: left;">
大地酒店雖然房數不算高,但總共有三間餐廳提供餐飲服務。分別是因書屋大廳而以下午茶聞名的喜歡西餐廳、月兒灣灣涮涮鍋跟奇岩一號中餐廳。其中個人最喜歡的,當屬在萬豪酒店也有分店,以川湘菜系為主軸的奇岩一號中餐廳。</div>
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中菜系列的餐廳,總是適合長輩來訪看小孩時聚餐。加上餐廳的空間足夠不擁擠,少爺坐不住的時候也可以讓大人帶他去書屋大廳跑跑。<br />
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餐廳旁剛好是飯店的後花園造景,吃飯時看著窗外的景致也滿不錯的!<br />
奇岩一號中餐廳是以川湘菜系為主軸,不過因為這次的用餐組合有小孩,所以我們還是有點了一些味道較溫和的料理。<br />
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川味口水雞 420元<br />
<a name='more'></a>鮮嫩的白斬雞腿肉淋上香辣的醬汁、撒上花生碎再搭配爽口的涼粉皮跟洋蔥絲,一口吃下,讓人不由自主的開胃跟分泌口水,是經典的川味冷盤。敢吃辣又喜歡雞肉的朋友千萬不要錯過這道料理!<br />
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乾煸四季豆 420元<br />
奇岩中餐廳的四季豆有確實掌握煸乾的動作,調味上雖然沒有加入欖菜,但加入辛香料與肉末共同炒香後的味道下飯又不會過重到不舒服,搭配夾餅的吃法雖是第一次遇到,但吃起來也滿別緻的。<br />
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河蝦仁滑蛋 580元<br />
因為有幼童,所以一定得來點這種清淡系列的菜色。滑蛋蝦仁該有的鮮甜與嫩度都有掌握,但要價580元個人覺得偏貴,如果不是為了少爺,應該不會特別點這道料理。<br />
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涼拌雙耳 320元<br />
將黑白木耳搭配洋蔥絲、辣椒跟蔥段佐以香辣的川味醬汁拌勻而成,酸辣而不膩的滋味作為開胃菜是不錯的選擇,個人覺得是滿好的一道料理!<br />
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宮保高麗菜 360元<br />
吃多了清炒高麗菜,想說來點不一樣的選擇。跟乾辣椒一同拌炒的高麗菜清甜中多了點香辣味,吃起來更為開胃。<br />
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稻香大地牛1880<br />
因為這道招牌料理的準備時間較長,所以建議訂桌時可以提前預訂。整隻的帶骨牛小排用稻米梗編成的草繩綑綁後放入滷汁中慢火燉煮,上桌時透著稻梗與滷汁香氣,很是別緻。<br />
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因為1.5公斤的份量實在不小,所以服務生會協助拆繩子跟分切,滷透的牛小排不但香味四溢味道十足且吃起來軟嫩好入口,是相當老少咸宜的一道料理,如果是可以吃牛肉的朋友,相當推薦點這道料理來試試喔!<br />
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連鍋白玉湯 520元<br />
用白蘿蔔、蒜苗加入高湯熬煮的基底,呈現微微的乳白色,喝起來濃醇順口而不膩,加上熟度剛好的伊比利豬五花肉片,是看似簡單卻又討喜令人想多喝一碗的湯品!<br />
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大地菇菇包 180元<br />
忘了是從什麼時候開始,這種特殊造型的包子成為一種潮流。混了巧克力粉的麵團成功做出蕈傘的部分,一口咬下則是爆漿的芝麻餡流出,如果是芝麻包的粉絲,可以點來吃吃看!<br />
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手工銀絲卷 250元<br />
經典的台式桌菜甜點,炸到外表金黃的銀絲卷,口感外酥內軟卻沒有油耗味!撒上花生粉再沾點煉乳後就是老少咸宜入口香甜的經典滋味!想來份餐後甜點又不介意吃炸物的話,滿推薦來分手工銀絲卷喲!<br />
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這次奇岩中餐廳的用餐經驗個人覺得滿好的,雖然是川湘菜系,但菜單上還是有一些比較溫和的料理可以選擇,所以就算有長輩跟小孩同行也不用擔心。總體來說東西好吃,環境跟服務也都不錯,而且對於帶小孩的家長而言,也有一點空間可以讓小孩逛逛,家庭聚餐時大家輪流陪玩,小孩也不至於太失控又可以讓大家安心用餐!<br />
不過價錢上可能稍稍偏高,但因為AE卡可以打85折,所以買單的時候倒也覺得OK!總之我覺得奇岩一號中餐廳是間很適合家庭聚會的用餐選擇喔,推薦給大家啦!<br />
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店名:奇岩一號中餐廳<br />
官網:<a href="https://www.thegaiahotel.com/restaurant_detail.php?r_id=1">https://www.thegaiahotel.com/restaurant_detail.php?r_id=1</a><br />
電話:02-55518888<br />
地址:台北市北投區奇岩路1號<br />
營業時間:11:30-14:00、17:30-21:00VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-8890604315434286092020-04-06T17:02:00.000+08:002020-04-06T18:47:05.969+08:00[住宿]台北北投。大地酒店The Gaia Hotel,精品溫泉酒店<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExIeFzsd20LooaYcD98-o4VqbVcnD8PdcGs5rXZAFlj41MpT2SL7v2xwof7i0UI-Flg8FzzudCwmVLY4h2QhyphenhyphenoDBEeY9IwWJ4ZWzDVNJsK9SHjQMpMaU7wavPlEPMDF65RbdQlSrY7AA/s1600/blog_DSC_3787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExIeFzsd20LooaYcD98-o4VqbVcnD8PdcGs5rXZAFlj41MpT2SL7v2xwof7i0UI-Flg8FzzudCwmVLY4h2QhyphenhyphenoDBEeY9IwWJ4ZWzDVNJsK9SHjQMpMaU7wavPlEPMDF65RbdQlSrY7AA/s640/blog_DSC_3787.JPG" width="640" /></a></div>
看到這張經典的書屋大廳照,對於大台北地區星級酒店略有研究的人,應該就會知道這次Vicky要介紹的是屬於北投高級溫泉旅館之一的大地酒店。<br />
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大門進來後沿著階梯而上,就會抵達Check in的櫃台與書屋大廳。從進門開始就可以感覺出飯店想打造的低調奢華感。<br />
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可能因為不是大型的五星酒店,房間數也不算特多,所以接待櫃台只設置了一個,Check in的時候會請房客在此稍坐片刻並奉上花茶。一旁的展示櫃有提供一些飯店有販售的備品等供房客選購。<br />
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這次入住的房型是10坪大小的奇岩客房,用玉山銀行國旅卡的套組,以8200元/晚(含早)入住<br />
<a name='more'></a>房間採用木質地板,整體的設計走簡單俐落的風格,大地色系的配色展現放鬆的氛圍。<br />
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床旁有一組小沙發,可以讓人在這邊坐著吃喝點東西跟聊天。<br />
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迷你吧設置在入口玄關的轉角,床旁的走道可通往浴室<br />
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迷你吧除了茶包,也提供了兩顆免費的膠囊咖啡,放咖啡杯的木頭砧板很好看!<br />
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大地酒店的房費包含了迷你吧的零食,房客們可以安心享用!<br />
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這個仙貝滿好吃的,有點想要再來一包!<br />
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冷飲部分則提供了兩款果汁、一瓶斐濟水、一瓶氣泡水。<br />
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有茶包當然也一定要有快煮壺啦!<br />
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為了讓房客方便在酒店內走動去泡湯跟游泳,除了室內拖之外,也提供了方便行走的室外拖鞋讓房客使用。<br />
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獨立設置的木頭書桌,放東西滿方便的,辦公起來桌面也夠。<br />
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招待的水果放在書桌旁的邊桌,有蘋果跟柳丁兩款。<br />
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晚上開床服務後,冰箱出現了兩個小蛋糕!<br />
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因為是溫泉酒店,浴室當然是房間的重頭戲之一啦!<br />
床旁的拉門推開即可進入浴室,廁所使用免治馬桶,以洗手台為界跟沐浴區隔開各自獨立。<br />
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完全乾溼分離的設計,在洗手台梳妝時可以不用擔心腳下濕滑<br />
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大地酒店的備品非常完整,沐浴用品的居然是Hermes,用起來不管味道或質地都很舒服,可惜罐子不是該品牌的經典橘色,不然Hermes迷應該會很愛。吹風機是Panasonic的負離子吹風機,長髮的朋友們不用擔心。<br />
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既然是溫泉酒店,大浴缸自然是必備的設施,就算跟老公小孩一起入內也沒有問題。<br />
不喜歡去大眾池人擠人,在房間放滿溫泉水好好的自我放鬆也很棒!<br />
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公設的部分在泳池旁邊設立了僅供房客使用的健身房,雖然沒有很大間,但是設備滿豐富的,環境也乾淨。<br />
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半露天的泳池,因為到訪的時候是冬天+平日,所以拍到了剛好沒人的畫面XD<br />
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另一側則是室內的SPA活水區,喜歡水柱泡泡按摩的朋友可以慢慢享受。<br />
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所有房客晚上都可以在Happy hours到咖啡廳喝飲料,可惜懷孕不能喝酒只能喝果汁QQ<br />
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早餐在喜歡西餐廳以Semi Buffet的方式提供<br />
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中式早餐的主餐為排骨粥+小菜一盤<br />
高湯熬煮的粥味道很不錯,粥體為廣式粥品的路線。搭配的小菜擺盤不錯但味道一般,沒什麼特別的亮點。<br />
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西式早餐的部份我們簡單選了荷包蛋的選項,搭配了烤蕃茄、德式香腸、培根跟烤蔬菜。<br />
送上來的時候有點空虛感,覺得好像應該點兩份中式早餐才對XD<br />
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自助餐的部分走小而精緻的路線,中、西、日式的冷盤類都有提供。<br />
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生菜種類頗多,搭配的醬料也有四款。<br />
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水果、玉米片等的選擇雖然不多,但品質都不錯,優格屬於無糖的希臘是優格,搭配果乾或單吃都不錯!<br />
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有不同種類的現打蔬果汁真的是很加分的選項,早上好喜歡喝這種新鮮果汁,總有一種健康的感覺!一旁的南瓜湯味道也不錯,還有熱豆漿跟牛奶可以選擇。<br />
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咖啡跟茶是提供現點現沖的服務,拿鐵有簡單的愛心拉花,味道上就都還可以囉!<br />
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基本上這次大地酒店的入住經驗算是不錯,溫泉酒店的愜意感有營造出來,房間的設計、提供的備品、飯店的公設都有一定水準,服務人員的態度也好。但早餐較為普通且就房價上來說,我覺得稍微偏高了一些,加上房間不算大也沒有風景,如果不是因為懷孕後期不能離家太遠又想把官呆夫的國旅卡額度花掉,我們可能不會特別來嘗試。不過他們家的奇岩中餐廳滿好吃的,服務也好,個人覺得倒是很適合有長輩的家庭聚餐呦!<br />
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大地酒店 The Gaia Hotel<br />
官網:<a href="https://www.thegaiahotel.com/index.php">https://www.thegaiahotel.com/index.php</a><br />
電話:(02) 5551-8888<br />
地址:台北市北投區奇岩路一號VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-33508449304090557102020-04-05T09:24:00.005+08:002020-04-05T09:35:32.458+08:00[食譜]日式牛丼,簡單快速又美味的一鍋料理<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk-5865tzSca7mF_BTTMUXx7QZxglF5MbC_IxsFayXpRt0wDkFVX7azsPs4suuy89r89F0qDZBL-LZ6euUIqFEHk_5nyxIQeak-EO4wJHzAjr2mWMmnYHVuPh1l1ooYVEycgpBFbbXoA/s1600/PhotoGrid_1557333556871.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizk-5865tzSca7mF_BTTMUXx7QZxglF5MbC_IxsFayXpRt0wDkFVX7azsPs4suuy89r89F0qDZBL-LZ6euUIqFEHk_5nyxIQeak-EO4wJHzAjr2mWMmnYHVuPh1l1ooYVEycgpBFbbXoA/s400/PhotoGrid_1557333556871.jpg" width="400" /></a></div>
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材料:(4人份)<br />
1.牛五花 500g<br />
2.洋蔥 半顆<br />
3.鴻喜菇 1包<br />
4.美白菇 1包<br />
5.柴魚醬油 3大匙<br />
6.台式醬油 3大匙<br />
7.味霖 2大匙<br />
8.米酒 2大匙<br />
9.水 2大匙<br />
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<a name='more'></a>做法:<br />
1.放入約一大匙的奶油熱鍋後,加入順紋切絲的洋蔥拌炒<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zmaSwpV1lAUT5fWIqSoEwJadZtxYnsd8gs0z2t12FL84Zzl8Q5MVSGOfG2hXtptStErLA37_2L9m3neoZzOP91j1I6VSSTfN_TboQ_AP5f18KyfnjSW8km3G-FA5TPzZ23FcHk5tnh4/s1600/Blog_DSC_7595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zmaSwpV1lAUT5fWIqSoEwJadZtxYnsd8gs0z2t12FL84Zzl8Q5MVSGOfG2hXtptStErLA37_2L9m3neoZzOP91j1I6VSSTfN_TboQ_AP5f18KyfnjSW8km3G-FA5TPzZ23FcHk5tnh4/s640/Blog_DSC_7595.JPG" width="640" /></a></div>
2.洋蔥炒軟後,加入切除蒂頭撕開成條狀的鴻喜菇與美白菇拌炒<br />
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3.加入所有調味料拌炒後,放入牛五花肉片拌炒<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXIZMAtIf9J82WeYWm9JyIlJQLKHEioxKfDZOEFAB46-OgG9H22oFbmbP7y_peN1O_0RVGSBzEq6cuJqWEPcgtyby2mUgCLBduGDwsSSWph8lsJNXugon2CJBXt06GL-ht6QJ1PdlPEo/s1600/Blog_DSC_7597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvXIZMAtIf9J82WeYWm9JyIlJQLKHEioxKfDZOEFAB46-OgG9H22oFbmbP7y_peN1O_0RVGSBzEq6cuJqWEPcgtyby2mUgCLBduGDwsSSWph8lsJNXugon2CJBXt06GL-ht6QJ1PdlPEo/s640/Blog_DSC_7597.JPG" width="640" /></a></div>
4.加蓋悶煮5-10分鐘至醬汁略為收汁就可以淋在白飯撒上蔥花上開吃囉!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeIxq2mT99EhN2IwgVtUqTEZ9pNj8UPtoNZiQ6y6VRihyphenhyphenHQXS-hcLukNI0wun0UEfLh4ywjtJi5DAhU7hqYrx9Ho0BtcZo91YyIkwPJYKNYOR0T_PcHKx1N9LsdIhaVsHrFdudXFDpEQ/s1600/Blog_DSC_8213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdeIxq2mT99EhN2IwgVtUqTEZ9pNj8UPtoNZiQ6y6VRihyphenhyphenHQXS-hcLukNI0wun0UEfLh4ywjtJi5DAhU7hqYrx9Ho0BtcZo91YyIkwPJYKNYOR0T_PcHKx1N9LsdIhaVsHrFdudXFDpEQ/s640/Blog_DSC_8213.JPG" width="640" /></a> </div>
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小提醒:</div>
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1.牛肉建議選擇牛五花火鍋片或者Costco的無骨牛小排火鍋片。</div>
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2.牛肉的用量可依個人愛好增減。</div>
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3.可以加入魚板跟牛肉一起燉煮增加豐富度,菇類也可用生香菇或杏鮑菇切片。</div>
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4.因為菇類跟洋蔥都會釋放水分,所以水可以比較晚一點再加入調整醬汁濃淡度。</div>
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5.不同醬油的味道會有差異,可以自行依照口味做調整。</div>
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6.上桌時可搭配溫泉蛋會更美味喔!</div>
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這道日式牛丼是官呆夫跟少爺都很喜歡的料理,其作法簡單一鍋到底的特色更是媽媽我時間緊迫需快速上菜時的料理好選擇。出來的成品就算沒有放溫泉蛋,但只要搭配好吃的白飯撒上蔥花,就是現吃或帶便當都老少咸宜的一道料理囉。若想要吃得更均衡,等待收汁的時刻不訪順手燙個青花菜,不但配色好看也更營養喔!VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-53876635941658130532020-04-01T16:03:00.000+08:002020-04-01T16:03:28.804+08:00[懷孕] 孕婦瑜珈,孕期運動好處多@慢走體適能工作室兩年多前懷老大的時候,因為孕前就有固定運動的習慣,加上看了很多資料都顯示孕期適當的運動可以讓孕媽咪在生產時更順利也有助於保持較好的身體狀態。<br />
可惜後來發生了子宮頸閉鎖不全需要安胎的狀況(<a href="http://vicky2543.blogspot.com/2017/07/blog-post.html">安胎經驗分享請點我</a>),全副精力只能放在平安留下肚裡的寶貝,而無暇顧及其他的事情了。<br />
這次懷二寶時,也許是因為請了育嬰假暫停工作的關係,整個孕程也跟著順利許多沒再發生需要安胎的狀況,所以不但有空找營養師諮詢控制體重,也終於能夠從第二孕期開始穩定的運動到生產前。<br />
這次的孕期運動是朋友揪團推薦的孕婦香氛瑜珈,教室是離家不遠走路可及的慢走體適能工作室。由於到了孕後期耐力會越來越差,所以如果可以真的會推薦要找交通方便離家近的教室,才不會容易覺得煩就懶得出門。<br />
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位於中山北路六段的慢走體適能工作室,是獨棟三層樓的建築,除了孕婦課程外也有一般的有氧跟肌力訓練課程,如果有需要也可以安排一對一的教練訓練。瑜珈教室位於三樓,瑜珈墊、繩、球、磚等相關設備教室都會提供,很方便!<br />
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三樓有一大一小的教室,有時候人少的情況下,老師會改在小教室上課。<br />
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每次上課老師都會先詢問大家過去一周以來的身體狀況,並搭配相關的舒緩或肌力加強動作。剛開始肚子比較小的時候,老師會對動作比較要求,並提供同系列動作的困難版。另外,因為老師對精油也很有研究,所以每次上都都還會點上精油幫助大家放鬆!<br />
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懷孕的時候真的比較容易抽筋,所以這種拉拉筋的動作真的會讓人很「舒爽」<br />
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加強核心肌群的訓練,可以讓人在孕期時比較不會腰痠,也可以同時加強骨盆底肌的控制力<br />
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肚子越來越大,筋也越來越硬,不拉一拉真的是不太舒服XD<br />
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這次上孕婦瑜珈還有一個額外的好處,就是可以跟同學們形成一個媽媽團體,一起分享育兒的二三事,生理心理的支持一起加強喔!<br />
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懷第二胎的過程,很幸運地順利許多,也因此有機會嘗試了一些第一胎時無法嘗試的事情;孕婦瑜珈就是我覺得很棒的體驗。如果胎像穩定且得到醫師的允許,真的很建議在孕期保持一定的運動習慣。在運動的過程中與自己的身體對話,加強核心肌群與骨盆底肌的訓練跟拉筋放鬆,不但可以舒緩腰酸背痛的狀況也可以讓自己在生產時更明白要如何施力與放鬆,讓自己的產程時更為舒適與順利。這次生產或許就是有了孕婦瑜珈與經產婦身分的加持,從入院到分娩不到3.5小時就打完收工,在最後階段護理師指導力跟開胯的過程也比老大順利許多!總之,在身體許可的狀況下,真的很推薦大家懷孕也要繼續運動喔!!<br />
-----------------------------<br />
Sweet慢走體適能工作室<br />
官網:<a href="https://sites.google.com/view/sweet-studio">https://sites.google.com/view/sweet-studio</a><br />
粉絲專頁:<a href="https://www.facebook.com/manzou.sweet/">https://www.facebook.com/manzou.sweet/</a><br />
電話:02-28386603<br />
地址:台北市士林區中山北路六段284號VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-13806596206246226362020-03-31T21:54:00.001+08:002020-03-31T21:58:19.529+08:00[食記]台北大稻埕。行冊walkingbook,老宅內的地中海料理<div class="separator" style="clear: both; text-align: center;">
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這幾年台北大稻埕一代的商圈經營再生有成,變為了觀光客的新寵跟年輕人會來走跳的區域,不再只是憑藉迪化街一詞而聞名的老地方;許多由老宅改建的餐廳與店家也打出了一定的名聲,由蔣渭水大安醫院改建而成的行冊,也是其中之一。<br />
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由大安醫院改建而成的行冊一共有三層樓,一樓咖啡廳、二樓餐廳、三樓則是可以舉辦藝文活動並在周末夜變身為酒吧的圖書館。<br />
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一樓咖啡廳的座位看起來就好慵懶也好有設計感,感覺拿本書來杯飲料就可以窩好一陣子。<br />
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由於行冊是由蔣渭水的大安醫院改建而成,所以牆上還特別把蔣渭水針對台灣人民族問題而寫成的臨床講義放大掛在牆上作為裝飾。<br />
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用餐區位於二樓,裝潢上留下了老房子的原型再搭配店家到處蒐集而來的木頭桌椅跟一些復古風裝飾,雖然是水泥牆面與磨石子地板,卻還是有暖暖的溫馨感覺。<br />
行冊的料理以健康的地中海飲食為主軸並融入一些台灣的食材與料理元素。<br />
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手工酵母麵包(小) 150元<br />
麵包可以依人數選擇大分或小份,走的是軟包路線,共有竹炭、香料跟堅果三種口味。<br />
<a name='more'></a>口感組織的彈性還不錯,搭配一旁的油醋沾醬趁熱吃,也滿好的;這一季的菜單似乎會搭配雪魚肝奶油,嚐起來應該會更有特色。<br />
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波士頓萵苣菇鬆 320元<br />
這道是素食者也可以吃的料理,用台式的醬油+糖為基底的調味把野菇丁炒過,鹹香微辣的滋味搭配清甜的波士頓奶油萵苣再灑上一點芝麻跟花生碎提味跟增加口感,雖是西式料理的呈現卻又帶有台味,不管是口感或滋味都有水準跟特色,個人滿喜歡這道料理的。<br />
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馬背上的惡魔 320元<br />
很有趣的名字,不知道是不是因為最上面擺放的起司脆餅而取名?鑲了Feta起司跟松子的椰棗用培根捲起後再烤過,最後搭配輕薄酥脆的起司餅,一口咬下不但有鹹中帶甜的滋味也有多重的口感,是出色的一到前菜料理,拿來配酒也很合適。<br />
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8%啤酒烤究好豬 780元<br />
用精釀啤酒醃漬過的豬肉,藉由燒烤的方式至外表呈現焦香又帶有微微酒香氣的風味,內部則是還帶點粉色的熟度,不會過老的口感搭配一旁的沾醬,入口的感覺還不錯!喜歡吃肉的朋友可以點來試試看。<br />
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蟹肉蒜味細扁麵 580元<br />
看來普通的料理,但是用料很紮實,蟹肉給得很大方!清炒系列的義大利麵對於麵體的熟度、食材的新鮮度都因為沒有醬汁遮掩而相對更要求,行冊的這款義大利麵沒有台灣較容易發生的麵體過軟的問題而且也有做到收汁的動作。微辣微嗆又帶點海洋鮮甜的滋味,是吃起來滿討喜的風格。<br />
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手工芝麻油牛小排蔬菜花捲麵 580元<br />
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這道料理採用了台灣較少店家使用花捲面並以芝麻油取代橄欖油,加入四季豆、紅椒跟牛小排拌炒並用黑胡椒提味,最後再撒上芝麻葉跟起司收尾。微嗆的口感跟吸飽醬汁的花捲麵搭配牛小排與蔬菜一同入口,豐富的滋味讓人滿意;Vicky覺得是道可以一試的料理呦。<br />
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今天的用餐經驗,基本上大家都挺滿意的。行冊從裝潢到菜色,都有自己的風格與特色,而且整體來說都是讓人舒服地走向而非只是單純講求"創意"二字。將台灣食材以地中海料理的手法呈現,也是很不錯的嘗試。如果有來大稻埕附近走跳,喜歡嘗試異國手法呈現台灣食材的料理或對於老宅改建有興趣的朋友,不妨來試試看行冊 Walking Book吧!<br />
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店名:行冊 Walking book<br />
官網:<a href="https://walkingbook.tw/zh/walkingbook-restaurant/">https://walkingbook.tw/zh/walkingbook-restaurant/</a><br />
電話:02-25580915<br />
地址:台北市延平北路二段33號<br />
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營業時間:週二到週五14:00-23:00、週六12:00-23:00、週日12:00-22:00</div>
VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-27499617987298020172020-03-29T17:04:00.000+08:002020-03-29T17:44:47.965+08:00[食記]台南。知味料理館,江振誠也愛的台菜餐廳<div class="separator" style="clear: both; text-align: center;">
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台南身為美食之都+古龍國,在美食界有其特殊地位,更有許多台菜餐廳是眾人的朝聖標的,今天介紹的知味料理館,因為只開晚上只有三桌且不拚翻桌率,若沒有提早半年訂為,往往只能向隅。<br />
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店內空間不大,只有三桌,為了不打擾其他人,就沒有特別照內部空間了!這次能幸運到訪,是沾了阿媽生日壽宴的光,讓舅媽超前佈署半年前就特別下定。可以看到店內有一面牆上有著老闆和許多知名食客的合照,我跟官呆夫還很認真地研究有哪些名人來過!<br />
今天的點菜方式是先選了9000元的會席料理為基底,再另外加價換菜色跟加菜。<br />
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上菜順序會先從冷盤開始,第一道是經典的台菜乾煎烏魚子。<br />
<a name='more'></a>知味的烏魚子不同一般餐廳,是以豪邁的厚切方式上菜!配上經典的白蘿蔔片與蒜苗,雖然沒有華麗的擺盤,但是煎烤得恰到好處的烏魚子,外酥內軟又鹹香味十足,搭配清爽的白蘿蔔片,就是逢年過節的經典美味!<br />
前菜的四喜拼盤我們直接升級成五福版本,因為這樣才能嘗到名菜之一的南煎肝。<br />
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五福拼盤的上菜方式很霸氣,充分展現傳統台灣人好客怕你吃不飽的風格;直接分成五盤菜上場,而不是每一款算好一人一塊/口,弄成一盤拼盤後上菜。<br />
第一道是白斬雞,但其實我覺得吃起來有一點像蔥油雞!雞肉鮮甜軟嫩帶著一點蔥薑辛香料的風味,雖然簡單卻也好吃。<br />
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蝦棗<br />
這道料理也是經典老台菜,用網紗包裹火燒蝦、豬絞肉、<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">荸薺、珠蔥等混合而成的內餡加以油炸,呈現外表香酥內裡軟嫩的口感;因為使用了火燒蝦</span><span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">,所以吃起來會有種海鮮甜味,加上</span><span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">荸薺碎末則可以讓內餡多了一點口感。沾上一點微嗆的台南式芥末與甜味醬油膏,真的會讓人忍不住想多吃幾顆。</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">粉腸</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">粉腸這道常見的台式小吃起源是因為古時候窮人家想吃香腸又買不起那麼多的豬肉,只好用瘦肉加地瓜粉調和作為內餡主體然後利用紅麴染色做出類似香腸的型跟色。因為粉粉的口感一直不是我的菜,所以對於這道料理我一直沒什麼愛,但是知味的粉腸我居然很意外地覺得好像也OK,可能是調味跟用料上有比較講究,口感沒有真的太粉的關係吧!</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">蟳丸</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">喜歡台南各大香腸熟肉攤的朋友一定知道這款知名菜色,蟳丸。</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">在日治時期的酒樓版本食譜中,會使用蟳肉、蛋、番薯粉拌勻後做成丸子狀蒸熟再佐以高湯煮過增添鮮味後上桌。不過後來一路演化變成香腸熟肉攤經典菜色後,就變成用鮮蝦、荸薺、蛋為主原料再和入番薯粉蒸熟定型後街成小塊,搭配醬油膏與黃芥末一同食用的小點心。</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">軟Q的口感加上荸薺的脆口與蝦子的自然鮮甜,再沾點微嗆又微甜的芥末醬油膏,讓蟳丸這款在外縣市幾乎尋不到的料理成為我回台南就想來上一份的鄉愁之一!知味的蟳丸口感跟味道上都很到位,讓我忍不住多吃了好幾塊,吃貨少爺也喜歡!</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">南煎肝</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">這也是一道經典的台式料理,作法原理雖不算複雜,但是豬肝的熟度多一分太老少一分太生,調味上則是要把握住鹹中帶甜不膩口會"甘甘"的滋味。知位料理館的南煎肝,不論是在熟度的掌握、醬汁的調配都可以說是我近年吃過的南煎肝中最為出色的一次,是回家後還會想念的美味度,連Ota少爺都吃了兩塊才罷休!如果來這裡用餐又敢吃內臟,真的大推這道料理!</span>
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<span style="background-color: white; color: #1c1e21; font-family: helvetica, arial, sans-serif; font-size: 15px;">肉米蝦</span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">這款羹湯也是經典台菜料理,將火燒蝦沾裹蛋液後油炸成蝦酥再加入用香菇、豬肉、白菜等食材煮成的酸甜羹湯中,最後淋上烏醋撒上香菜上桌,屬於味道偏重的料理,也可作為酒家菜使用。知味的羹湯有遵循台南的"甘"而不是現代許多新興店家刻意凸顯的甜,所以喝起來其實是舒服會想來第二碗的!如果不介意羹湯類的食物,那麼這款肉米蝦是可以一試的料理。</span></span><br />
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">紅蟳米糕</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">如果提到台菜經典菜色,應該很多人都會想到這道料理。雖然沒有華麗的擺盤,但知味使用的紅蟳很新鮮,下頭的油飯吸收了紅蟳的鮮甜也沒有可怕的薑味與過油膩口的感覺,是道長相不出色但是吃起來很棒的料理呦!</span></span><br />
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">炒鱔魚</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">鱔魚意麵應該是很多人到台南不會錯過的經典小吃。知味的炒鱔魚走的是乾炒路線,酸酸甜甜的調味很有台南的風格,不過因為我一直以來都對鱔魚沒有太多的愛,所以實在無法評價這道菜。只能說我覺得調味是好的,但我就是不喜歡吃鱔魚阿!不過後來大家還是有清盤這道料理,所以想來也不會太差就是。</span></span><br />
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">雞仔豬肚鱉</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">有看過總鋪師這部電影的人應該都會對這道菜有印象。本來有點期待會看到傳說中豬肚包住雞又包住鱉的畫面,不過上菜的時候發現所有食材已經被切塊了,不知道是上桌前為了客人方便而切塊,還是煮的時候就先處理了呢?但不論如何,這款湯品的湯頭確實鮮甜甘美,豬肚也毫無膳腥味,不過鱉肉我還是吃得不太習慣,只好多喝湯跟撈香菇及雞肉吃(是個不識貨的年輕人啊XD)</span></span><br />
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">鹽焗蝦</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">恩,就是盤新鮮的蝦子,沒有什麼記憶點也沒什麼雷這樣XD</span></span><br />
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<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">五柳枝</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">傳說中的台菜料理再一道!五柳枝的五柳傳統上是由金針、香菇、木耳、酸筍、紅蘿蔔各自切絲後組合而成,搭配使用多種傳統醋調和而成酸中帶甘的醬汁,淋在酥炸後的整條魚上即可上桌。看來原理直白的一道菜,能做得好的餐廳卻不多。知味的五柳枝在我吃過的餐廳中不算特別出色,除了少了金針用洋蔥取代外,調味上多了胡椒的明顯嗆味也令人有點意外。讓人有種雖然是條好吃的魚,但這不是五柳枝阿的感覺,有點可惜,畢竟本來滿期待他們家的五柳枝的。</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">看來目前山海樓(食記請點我,</span></span><a href="http://vicky2543.blogspot.com/2019/11/blog-post.html">[食記]台北。山海樓,米其林一星肯定的美味台菜</a><span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">)的五柳枝在我心中的第一名地位還是很穩固的XD</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">特製甜湯</span><br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">最後上的這碗甜湯,出乎意料之外的好喝!花生紅豆跟桂圓的湯底搭配小湯圓、蜜芋頭跟台北吃不到的杏仁粉粿,不死甜又豐富的口感,呈現的是台南的糖水風情,讓人忍不住想來第二碗。為什麼台北的粉粿總是做得很不怎麼樣,更謊論要有杏仁口味這樣的選擇了QQ</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">總之,最後能來碗這樣的甜湯,覺得這餐有了很好的收尾!</span><br />
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<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 15px;">知味料理館的老闆阿杰師是台南最知名台菜餐廳阿霞飯店的前主廚,其料理功夫自然不在話下,許多政商名流甚至米其林主廚都是這裡的座上嘉賓,牆上的照片可以看到許多熟悉身影。</span><span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">今天的用餐經驗整體來說很不錯,所有的菜都有一定的水準而且幾乎道道都是經典台味風格。尤其是開場的冷盤系列,其分量完全就體現了台灣人的豪邁好客就怕你吃不飽的傳統風格,明明菜單上寫的是五福拼盤,送上來卻是滿滿的五盤料理且盤盤美味,尤其是蝦棗、蟳丸跟南煎肝都是讓人回家後還會想念的料理,因為台北真的吃不到阿QQ。</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">總之,如果你喜歡台菜料理,那麼在規劃台南旅行的時候,不訪試試看提早撥個電話碰碰運氣看能不能訂到知味料理館,來嚐嚐這裡的料理吧!</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">------------------------------------------------</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">店名:知味料理館</span></span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">電話:</span></span>06-2220395<br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">地址:</span></span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 14px;">台南市中西區中成路28號</span><br />
<span style="color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 15px;">營業時間:17:00-22:00、週二公休</span></span>VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0No. 28, Zhongcheng Road, West Central District, Tainan City, Taiwan 70022.9972532 120.2052358-2.5247813000000008 78.8966418 48.5192877 161.5138298tag:blogger.com,1999:blog-2874299290602815620.post-85428133380846706622020-03-20T21:38:00.001+08:002020-03-20T21:41:25.249+08:00[食譜] 糖心蛋。經典日式小菜<div class="separator" style="clear: both; text-align: center;">
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材料:(八顆)<br />
1.室溫雞蛋 8顆<br />
2.鹽 1小匙<br />
3.柴魚醬油 100ml<br />
4.味霖 100ml<br />
5.清酒 100ml<br />
6.水 150ml</div>
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<a name='more'></a>做法:<br />
1.將材料3-6放入鍋中煮滾後放涼備用<br />
2.取材料外的水煮滾後放加鹽,放入雞蛋稍微攪拌,持續煮6-7分鐘後關火<br />
3.煮好的蛋迅速放入冰水降溫後剝殼<br />
4.剝好的水煮蛋放入醬汁送入冷藏<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4H-U0u_GydSU7cKX0oGyxV8ox88LYDHkKm1lzmjFC7n7s3Gxxm6cQgQ3UE0c04MRPP9B9qWV1Z7GYmxKciJqGwjzK5tC3hd2UpwEIWq2pYVfZV6fGB1zqghinpseITjEeLiqcUBxiY-Q/s1600/Blog_DSC_9217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4H-U0u_GydSU7cKX0oGyxV8ox88LYDHkKm1lzmjFC7n7s3Gxxm6cQgQ3UE0c04MRPP9B9qWV1Z7GYmxKciJqGwjzK5tC3hd2UpwEIWq2pYVfZV6fGB1zqghinpseITjEeLiqcUBxiY-Q/s640/Blog_DSC_9217.JPG" width="640" /></a></div>
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5.冷藏一晚後即可開始享用<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyeUzweaF2ZM1B4tLfRpfi4AZ13-Hde93iY-cWsfwRVWnZzhsXW3ps8J63zdZySF8EIVxm5T_P1x_wsUlvQW-TLGsOJW75ywcFO9RgoK2UJJx9jFshGMVw79SoSnMlVb3ZtCFmcGuFRg/s1600/Blog_DSC_9216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyeUzweaF2ZM1B4tLfRpfi4AZ13-Hde93iY-cWsfwRVWnZzhsXW3ps8J63zdZySF8EIVxm5T_P1x_wsUlvQW-TLGsOJW75ywcFO9RgoK2UJJx9jFshGMVw79SoSnMlVb3ZtCFmcGuFRg/s320/Blog_DSC_9216.JPG" width="320" /></a>小提醒:<br />
1.室溫蛋跟滾水加鹽都可以防止雞蛋因溫差迅速破裂<br />
2.醬汁放涼後才可使用,熱的醬汁會繼續將雞蛋泡熟,變成一般水煮蛋的口感<br />
3.醬汁跟雞蛋可以一起放入保鮮盒冷藏,並在液面蓋一張烘培紙避免雞蛋浮起來</div>
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糖心蛋的製作非常簡單,只要抓對煮蛋時間,就會成功!隨時準備幾顆在冰箱,不管拿來當配菜或是當做早餐的蛋白質來源都很方便,簡單的家常丼飯上只要放上一顆在洒店蔥花,高級感就會瞬間出現,有餐廳的感覺!<br />
也提醒大家官於醬汁的部分,有可能會因為使用醬油的不同而有比例上的微調,泡之前可以先試試看味道,比較保險哦!</div>
VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-18993667533586964002020-03-20T17:23:00.003+08:002020-03-20T18:34:16.196+08:00[食記] 台北大直。N°168 PRIME 牛排館,米其林推薦的美味牛排<div class="separator" style="clear: both; text-align: center;">
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一晃眼跟官呆夫也結婚四年了,今天的週年紀念因為腹中懷有二寶,所以只好放棄生食多多的日料、容易有神奇食材不配酒我會可惜的法餐,決定找間還沒試過的高級牛排館來慶祝,所以最後位於大直維多利亞酒店內連兩年獲得台北米其林推薦又可以用AE卡打折的N°168 PRIME 牛排館就雀屏中選啦!<br />
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餐廳位於維多利亞酒店的四樓,整體裝潢風格屬於低調輕奢的路線。<br />
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擁有自己的熟成室與特別打造的橡木烤箱是餐廳自豪的特色之一,正中間的開放式廚房,讓客人用餐時也能欣賞廚師們的身手。<br />
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用餐形式基本上是以套餐為主,但如果有需求也可以單點,午間套催價格上自然較划算,不過相對在樣式的選擇上就沒那麼豐富囉。<br />
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餐前麵包是飯店自製的歐包,搭配特製的海藻奶油個人覺得味道口感都很不錯<br />
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麵包的氣孔、脆皮都很美,奶油也有退冰至能輕鬆抹開的溫度。海藻的淡淡海洋鮮味加上奶油的鹹香,抹在麵包上確實相得益彰;如果不是要控制飲食,我跟官呆夫都有序麵包的衝動<br />
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今天的開胃小點是鴨肝慕斯佐莓果醬,這算是很通俗的搭配,不過只要元素都有掌握好,就是個不會出錯的簡單Amuse。<br />
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帝王蟹餅佐馬里蘭塔塔沾醬<br />
官呆夫平常雖然嫌麻煩不愛嗑整枝的螃蟹,卻很喜歡食用方便的蟹餅。<br />
N°168 PRIME 牛排館的蟹餅用料紮實,海味十足;表面煎到酥香的蟹餅搭配下方的馬里蘭塔塔沾醬,解膩的同時也更提升了口感與風味,如果是喜歡蟹餅的朋友很推薦點這道前菜喔。<br />
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北海道干貝佐鯷魚薑黃醬汁<br />
干貝控如我,總是很容易看到有干貝的選項就手滑。這道前菜的干貝有一顆半的分量,香煎後的表面有著微微的焦香,半熟的干貝內部依舊軟嫩鮮甜搭配醬汁跟點綴的玉米葉,好吃!不過最下方的紫衣甘藍真的不是我的菜,所以幾乎原封不動的還回去了XD<br />
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主廚海鮮濃湯<br />
湯品的部分,我們都選了今日主廚湯的海鮮濃湯。用了洋蔥、胡蘿蔔、西洋芹熬煮的濃湯,搭配切成小塊海鮮用料,雖然沒有太特別的記憶點,卻也簡單好喝。<br />
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接下來就要準備進入今天的重頭戲啦!牛排上來前,服務生會先送來三款海鹽跟三款芥末供客人搭配選用,試了一下,還是覺得法國鹽之花最對味呀!<br />
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配菜的部分,午間套餐統一提供碳烤蔬菜。<br />
今天的品項有杏鮑菇、青花筍、番茄跟馬鈴薯,蔬菜本身的品質都有挑過,所以稍加炭烤再加點鹽跟胡椒就能有不錯的味道。<br />
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焗烤千層洋芋 250元<br />
原本以為炭烤蔬菜裡面不會有馬鈴薯,所以就加點了一到Side dish來搭配,沒想到炭烤蔬菜裡面已經附了半顆罵鈴薯...這道料理我跟官大夫都覺得有點普通,沒有不好吃但就是...普通;讓人有點後悔加點,感覺來點個奶油波菜或明太子烤筊白筍可能會是更好的選擇QQ<br />
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美國金牌神戶肋眼 12Oz 5300元<br />
本日主角終於上桌啦!爐烤後的牛排表面呈現完美的焦化,三分卻不帶血的熟度讓人可以品嘗到好牛肉的天然鮮甜又不覺得血腥,沾點鹽之花後,可以將肉的鮮味更為明顯的帶出。一旁的烤蒜頭沒有辛辣而帶著微微的烤蒜甜味,挖出來後搭配牛肉一起吃也是不錯的選擇!<br />
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焦糖乳酪冰淇淋蛋糕<br />
這款蛋糕走的是生乳酪的風格,中間夾層的冰淇淋慕斯口感起司味不重,沒有不好吃但也沒什麼記憶點,官呆夫說,他比較喜歡老婆平常在家做的生起司蛋糕,反正上面的焦糖我們拿噴強出來噴一噴也就有了!看來結婚四年,甜言蜜語的功夫有長足的長進呀!<br />
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太妃巧克力慕斯佐香草冰淇淋<br />
比起前一款起司蛋糕,我們都覺得這款太妃巧克力慕斯比較有餐廳的水準!太妃淋面包裹巧克力慕斯在搭上餅乾底卻又不會太甜,是比較精緻跟細膩的一款蛋糕。如果一旁的香草冰淇淋可以來點微酸口味或是用Sorbet的形式呈現感覺應該會更厲害!<br />
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周年紀念蛋糕<br />
因為是來慶祝結婚周年,所以餐廳有另外招帶了一份甜點。蛋糕主體以莓果慕斯構成,裡面包了覆盆子軟凍,酸酸甜甜的味道滿討人喜歡的!比起前兩份甜點,我們都覺得這款的表現更為優秀一些呦!<br />
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餐後拿鐵<br />
對於已經喝習慣手沖精品豆的我們而言就是恩,飯店咖啡,反正喝完感覺順順的補了咖啡因就是。<br />
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伯爵紅茶<br />
不澀也不錯順口,搭配甜點也適合,吃完大餐來杯熱茶其實滿舒心的。<br />
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雖然今天的餐點不是每一道都令人驚豔,但是前菜跟牛排的都很好吃,而且整個套餐沒有特別的地雷也都有一定水準,不會讓人覺得對不起價格!特別是用AE卡打85折以後,覺得好划算!不過整體來說,我跟老公還是喜歡教父牛排稍多一些,但青菜蘿蔔各有所好。如果想要找個牛排館,好好吃個牛排但又不希望前菜、甜點都是美式的好粗好好粗,那麼N°168 PRIME 牛排館確實是可以考慮的一間餐廳喔!<br />
---------------------------------<br />
店名:N°168 PRIME 牛排館(大直本館)<br />
官網:<a href="http://www.grandvictoria.com.tw/dining/ins.php?index_id=19">http://www.grandvictoria.com.tw/dining/ins.php?index_id=19</a><br />
營業時間:週一~五 12:00-15:00、18:00-22:30;週末假日 11:30-15:00、17:30-22:30<br />
電話:02-66025678<br />
地址:台北市中山區敬業四路168號 ,維多利亞酒店4樓VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-18970864779848269122020-03-17T22:07:00.000+08:002020-03-17T22:41:49.594+08:00[食記] 台東鹿野。李伯伯食堂,美味又便宜的在地料理小館記得之前看過一本書,裡面提到若你到了一個新地方不知道吃什麼好?那麼問問在地的運將大哥,絕對可以得到一些高CP值的好選擇。所以去年的台東鹿野小旅行,我們就在運將大哥推薦下,找到了這間李伯伯食堂啦!<br />
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這間位於鹿野鄉五領域色隧道附近的李伯伯食堂,非常低調,沒有招牌只有將餐廳名字寫在牆上;如果不是司機大哥帶路,外地人根本不會發現XD<br />
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餐廳外觀就像間民宅,桌數不多但生意非常好,感覺很多都是熟門熟路的在地客人,建議來之前先打個電話訂位,避免向隅。<br />
菜色部分主要是由眷村系跟台菜系組成的家常菜,價格大多落在100-300間,非常實惠!<br />
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油條牛肉 150元<br />
<a name='more'></a>聽說這道是招牌菜之一,牛肉的肉質掌握不錯,油條的部分吸了炒牛肉的湯汁卻不會過於軟爛或有油味,一咪咪的辣味滿下飯的!<br />
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滑蛋蝦仁 220元<br />
為了Ota少爺而點的料理,用的蝦子品質不錯沒有不該有的口感與味道,嫩嫩的滑蛋點綴些許毛豆,拌飯以後絕對是小朋友會買單的品項,有帶小孩的家長真的可以考慮這道菜喔!<br />
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冰梅排骨 120元<br />
雖然擺盤陽春,但喜歡吃肉跟酸甜口味的朋友一定不能錯過這道料理!炸過的排骨肉質軟嫩,裹上梅子跟冰糖調和而成的醬汁,酸酸甜甜的滋味不論配飯還是單吃都很優秀,如果不是為了維持營養師開的食物份量,真的很想要再加點一份XD<br />
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絲瓜蛤蜊 150元<br />
經典台菜,沒什麼問題也沒什麼記憶點,絲瓜的清甜有掌握住沒有土味,基本上就是為了補足青菜點的料理!<br />
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乾扁四季豆 180元<br />
四季豆有確實收乾,鹹香味也充足,配飯或下酒都很合適,喜歡乾扁四季豆的朋友可以點來吃吃!<br />
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麥香軟絲 200元<br />
店家招牌菜之一,我覺得跟新加坡的麥片蝦有點類似。酥炸得宜的軟絲表皮酥脆又不失鮮嫩口感而且乾爽沒有油味,搭配椒鹽系調味炒乾的麥片一同拌炒,鹹香中有著微微的嗆辣風味,下飯也下酒,很推薦大家點來試試看喔!<br />
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芋香 100元<br />
這道也是店家的招牌料理之一,刨絲後的芋頭炸至酥脆以後,再搭配花生、蒜末、蔥花跟辣椒略為拌炒,鹹香味十足非常"涮嘴",好吃的程度讓我們本來想要點一份外帶,無奈店裡已高朋滿座,老闆說得等上30分鐘才能換我們,考量少爺已經想回飯店最後只好作罷,如果有下次,我一定會提早說要來份外帶回飯店配啤酒呀!<br />
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今天這樣一餐下來,五個大人一個幼童只吃了1120元,真的是非常划算的價格;而且東西美味,沒有遇上任何地雷,是會讓人有機會就想再回訪的店家!如果下次有機會再來台東鹿野一帶玩耍,應該還是會來這裡吃喝一頓!非常推薦給大家喔!<br />
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店名:李伯伯食堂<br />
官網:<a href="https://www.facebook.com/%E6%9D%8E%E4%BC%AF%E4%BC%AF%E9%A3%9F%E5%A0%82-738289896299775/">https://www.facebook.com/李伯伯食堂-738289896299775/</a><br />
營業時間:11:00-14:00、17:00-21:0017:00-21:00,週一公休<br />
電話:08-9551492<br />
地址:台東縣鹿野鄉永安村永嶺路69號VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-74491624383530707502020-03-17T12:02:00.005+08:002020-03-17T12:02:55.929+08:00[住宿]台東鹿野。鹿鳴酒店Luminous,占地廣大但缺乏精緻細節的度假村式酒店<div class="separator" style="clear: both; text-align: center;">
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去年10月趁著第二孕期正舒服的時候,想說跟老爸還姑姑一家帶少爺去台東走走,把握難得的育嬰假期。剛好在網路上看到鹿鳴酒店的促銷套組,所以就跟表妹一起下手嘗試看看啦!<br />
鹿鳴酒店位於台東鹿野高台,走的是度假村式的風格,占地廣大且從官網上來看相關設施不少,而且可以在房內就享受溫泉,應該是個可以輕鬆遛小孩的地方!<br />
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這次原本要入住的房型是鹿春精緻溫泉客房三人房,在官網用生日派對優惠兩晚共6490元(含早跟稅金)。抵達後,可能因為是平日,飯店就直接幫我們升等成鹿豐精緻四人房,由三張單人床變成兩張雙人床的房型。<br />
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因為飯店說無法提供加裝安全床圍的服務,所以是將其中一張雙人床移往牆邊,並在床跟牆之間放了原本房間內的臥榻座椅,算是避免小孩掉下床的替代方法。<br />
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迷你吧、冰箱跟衣櫃都在入口走道旁邊,提供了四罐礦泉水跟快煮壺。<br />
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電視跟桌子是合併陳列,提供的免費茶包跟小零食也是放在這個桌上。<br />
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可可茶意外的討喜,小餅乾也都不錯吃,有興趣的朋友可以直接在飯店的商店購買。<br />
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房間底端是浴室的部分,另外也有個小露臺可以讓房客乘涼看風景。不過從牆面來看,可以看出飯店的維修上可能要下點功夫,都掉漆了呀...<br />
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可以在房內直接享受100%的紅葉碳酸溫泉是鹿鳴酒店的重要賣點,其泉質真的也相當不錯,很舒服!而且夠大的浴缸,剛好可以讓少爺在房內開心玩水,三天兩夜的入住期間,Ota少爺有時候一天還要玩兩次才過癮!<br />
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沐浴備品的部分是直接提供大罐的固定在牆上,走環保路線,但是牌子不明...所以我還是用自己帶的備品。淋浴跟浴缸在同一個空間,方便泡澡。<br />
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洗手台在浴室的另一側,但我覺得真的有點太小...<br />
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穿過廁所後就是房間的露臺,我們的位置剛好可以看到飯店的早晨熱氣球活動。有興趣的房客可以加價選購此行程。<br />
再來看看公設的部分吧!<br />
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飯店的佔地頗為廣大,離開大廳後有個滿大的中庭連結游泳池跟育樂中心,另外也有一間自己的商店跟鹿園、一間自助餐廳跟一間需要預約的餐廳。<br />
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原本看到可以開的小車車滿開心的,但是靠近一看才發現車子有點舊,而且屬於沒有遙控的類型,收費也不太親民...所以就只好一直跟少爺說這個壞掉了不能開XD<br />
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露天泳池的部分從官網上滿美的,但實際上看到以後覺得好像還好...可能是因為頂棚都被吹掉的關係,哈哈<br />
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晚上打燈以後,高級感有出來,不過因為擔心少爺會感冒,所以最後就沒有下水了。<br />
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休閒中心的圖書閱覽室,有一些書籍可以閱覽另外也有提供下棋的道具。<br />
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休閒中心另外也有一些簡單的彈珠台、夾娃娃機之類的設施<br />
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有個小小類似健身房的地方,但是器材的使用說明不太清楚。<br />
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休閒中心有的類似球池的設施,不過範圍不大也沒有溜滑梯,所以Ota少爺一下就膩了<br />
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球池隔壁的房間有一些,恩...散落的玩具...然後用紙箱裝起來;有點讓人不明白到底是準備收攤這個房間移作他用,還是有什麼樣的考量?玩具本身也不少有缺損,小朋友在玩的時候家長還是要多注意比較好,總之是個很不OK的遊戲室...<br />
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休閒中心外面有個簡單的飲料Bar,洛神花茶還不錯,可以喝一下!<br />
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如果住比較多天的朋友,也可以找到洗衣間盥洗衣物;公用的奶瓶消毒鍋也在這邊提供。<br />
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早餐的部分是一樓大廳的自助餐廳提供,乍看之下似乎滿豐富的,可是食物實在不太精緻,這兩天早上都讓人有點不知道該拿什麼吃比較好。<br />
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涼拌冷菜、手工豆漿、清粥小菜、生菜<br />
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這大概是整個自助餐廳最讓人滿意的一區,可以自己燙的新鮮在地野菜跟麵條,搭配點肉燥什麼的,至少營養均衡XD<br />
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飲料的部分乏善可陳,果汁基本上都是濃縮還原等級。<br />
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基礎的熱食類也有提供,不過味道都滿普通的就是...<br />
總之,就是可以吃飽,但吃完很空虛的感覺,不過考量方圓百里沒有其他選擇,好像也就只能這樣吃吃啦!<br />
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整體來說,這次的住宿經驗真的非常普通,如果不是因為特惠專案的價格,我認為飯店的服務跟設備都是不OK的。其實從飯店的占地跟設計看的出來應該曾經滿有野心想要好好經營,但也許是市場變遷或一些其他問題,很多東西都有一種年久失修的可惜感覺(例如可以看到一些小小的裂痕、掉漆、殘缺的玩具、不夠乾淨的地毯)。<br />
房間的清潔其實也沒有做得非常確實,比較接近床底或櫃體內側的地方都可以看到堆積的灰塵,以一間號稱五星級的酒店而言是不及格的。<br />
房間的大小跟優質的紅葉碳酸泉大概是最大跟唯一的亮點,還好有不小的房內浴池可以讓少爺玩樂,不然面對陽春不明所以的球池跟遊戲室,真的會令爸媽覺得很煩燥。<br />
我想下次來台東,不會再選擇這邊入住,畢竟鹿野地區其實離台東市區真的有一段距離,然後飯店本身的設施也不若知本老爺這類同為度假村式酒店來的豐富,可以讓人真的有All in one在飯店好好休息就好的感受。<br />
簡單跟大家分享這次的入住經驗,僅供參考囉!<br />
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鹿鳴酒店Luminous<br />
官網:<a href="http://www.lmresort.com.tw/">http://www.lmresort.com.tw/</a><br />
電話:+886-89-550888 <br />地址:台東縣鹿野鄉中華路一段200號VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-26653333966295063442020-03-16T14:25:00.000+08:002020-03-16T14:53:27.132+08:00[食譜] 泰式羅望子炒蝦 Stir-fried Prawns with Tamarind Sauce<div class="separator" style="clear: both; text-align: center;">
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材料:<br />
1.鮮蝦 10隻<br />
2.大蒜 2顆<br />
3.紅蔥頭 1顆<br />
4.椰糖 1大匙<br />
5.魚露 1大匙<br />
6.羅望子醬 2大匙<br />
7.水 1大匙<br />
8.紅蔥酥 適量<br />
9.乾辣椒 適量<br />
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<a name='more'></a>做法:<br />
1.鮮蝦去頭、殼、開背去長泥備用<br />
2.將材料4-7先在碗裡調好拌勻備用<br />
3.大蒜跟紅蔥頭切末小火爆香至金黃<br />
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4.加入鮮蝦中火拌炒至半熟<br />
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5.將調好的醬汁倒入鍋中拌炒,再轉小火將醬汁收至濃稠就可以起鍋囉!<br />
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6.起鍋盛盤後,撒上蔥絲、紅蔥酥、乾辣椒裝飾提香就完成囉!<br />
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小提醒:<br />
1.蝦子也可以直接買剝好的蝦仁<br />
2.蝦頭&蝦殼可以留下來煉高湯<br />
3.裝飾可以用芫荽葉取代蔥絲,更道地<br />
4.如果怕辣,乾辣椒可以省略<br />
5.羅望子醬可以網購或在city super、微風等進口超市買到<br />
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這道料理是幾年前去泰國玩時在廚藝課學會的料理;由於酸酸甜甜又帶點鹹香的滋味非常開胃下飯,就一試成主顧的變成家裡常出現的菜色了!加上做法其實也很簡單不複雜,只要能找到羅望子醬,就是一道可以在家輕鬆完成的料理,而且稍加擺盤以後,請客上菜也能有模有樣不遜色喲!一起來試看看吧!VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-59498241240868776372020-03-12T18:05:00.002+08:002020-03-12T19:02:11.163+08:00[食記] 神戶。KIYAMA喜山神戶牛排館,入口即化的美味神戶牛<div class="separator" style="clear: both; text-align: center;">
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去年11月很幸運地跟著老公到神戶開會,也終於有機會可以一嘗傳說中的神戶牛排。<br />
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由於能選擇的店家實在太多,幾間有名的高CP值鐵板燒在我們沒有先預約的情況下幾乎都爆滿,不然就是要直接爆預算的到飯店的鐵板燒餐廳。所以最後我們乾脆就到充滿和牛店家的神戶三宮站附近憑直覺找餐廳啦!<br />
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最後找到了一間大會手冊上有推薦,看起來滿有氣氛的牛排館,KIYAMA喜山神戶牛排,一聽到剛好有位置,我們就果斷的趕快入座啦!<br />
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店內的布置是有點老派的和洋風格,一入門有個酒櫃,可惜孕中不能喝酒,不然吃A5和牛的牛排是該來杯紅酒呀!<br />
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除了套餐外,我們另外單點了兩顆炙燒和牛握壽司<br />
<a name='more'></a>神戶牛大腹握壽司 日幣1600元跟神戶牛中腹握壽司 日幣800元各一顆<br />
可能是舌頭還不夠敏銳,我覺得這兩顆其實都非常好吃,稍微炙烤過的和牛搭配醋飯身少許的醬汁,一口咬下後那油脂跟醋飯交融在口中的感覺真的...很棒!如果在抹上一點點線抹的山葵,微微的嗆辣味會讓整體的滋味更為豐富!如果預算有限,建議至少可以點個中腹來嘗試看看!<br />
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喜山神戶牛是由吉祥集團營運,所使用的神戶牛是培養出一年只有50頭冠軍牛等級的農場出品,也因為這樣店家可以提供獎牌讓食客們拍照留念XD<br />
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中午時段只要點牛排主餐,就會自動升級成包含主廚濃湯、沙拉跟白飯的A套餐<br />
沙拉的生菜種類很多元沒有水味,上方撒上些許的酥炸餃子皮之類的脆片,也增加了酥脆的口感,醬汁的部分是芝麻跟柚子風味的組合,尾韻還有類似芥末的一點點微嗆,搭配生菜非常的爽口開胃!<br />
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今日的主廚湯是南瓜濃湯,帶點奶油香氣的南瓜湯雖然喝起來不若歐式Bisque的濃郁,但滑順兼具奶香的滋味也很不錯,是小朋友也會喜歡的討喜湯品。<br />
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優選神戶牛特選稀有部位120g 8,800日圓<br />
這款牛排是吉祥集團購買的冠軍牛切出來的特定部位,店員說雖然偏瘦但富有牛肉甜味,屬於他們的Special rare site,所以我們當然就點來試試看啦!<br />
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雖然店員說會比較瘦一點,但其實肉的切面還是很美!三分熟的熟度完整呈現了肉汁的甜味卻不帶血腥,不管是搭配玫瑰鹽、紅酒洋蔥醬或是日式的Wasabi都有不同的滋味。官呆夫說他還是最喜歡搭配玫瑰鹽,果然是老人靈魂XD<br />
搭配的烤蔬菜如南瓜跟山藥等也都滿好吃的!<br />
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優選神戶牛莎朗120g 12,800日圓<br />
既然都要吃神戶牛了,當然要點個有油花的沙朗來吃吃看啦!<br />
不得不說這真的超美味,三分熟不帶血的熟度加上恰到好處的油花,終於讓我明白為何有這麼多人會對A5神戶和牛著迷,入口即化的口感跟鮮甜的滋味再加上微焦的表面,就算不搭配任何的佐料就已經足夠美味。若是再加上一點Wasabi,則可以感受微嗆滋味帶出來的不同尾韻,日本人想到的這個搭配真是不錯的點子!<br />
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其實這次找餐廳是有點誤打誤撞,因為原本我們是想找鐵板燒來試試!結果原本看上的店沒位置,又剛好路經這家看起來滿溫馨的牛排館喜山神戶牛而且還有位置,那就當然選日不如撞日啦!沒想到回家上網一查,才發現原來喜山背後的金主是跟名店吉祥吉一樣都是吉祥集團,難怪可以拿到品質這麼好的冠軍等級神戶牛肉還能提供划算的商業午餐!如果沒有堅持一定要吃鐵板燒或燒肉,那我覺得喜山神戶牛的午餐系列是很值得考慮的選擇喔!<br />
總之,經過這次體驗下次跟官呆夫來日本有機會真的要吃個高檔的和牛鐵板燒阿!<br />
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店名:KIYAMA喜山神戶牛<br />
官網:<a href="https://www.koubegyuu.com/shop/kiyama/">https://www.koubegyuu.com/shop/kiyama/</a><br />
營業時間:11:00-15:00、17:00-23:00<br />
電話:+81-78-392-0830<br />
地址:兵庫縣神戶市中央區2-12-6 K樓1FVickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-84587226844855454732020-03-11T16:19:00.004+08:002020-03-11T16:19:47.820+08:00[住宿]宜蘭悅川酒店 Yilan The Walden,貼心服務好的親子飯店這幾年宜蘭一直是國內外遊客旅遊的聖地,年初時趁著官呆夫的難得休假,我們也決定在二寶卸貨前帶著少爺到宜蘭走走!<br />
由於懷著身孕不太方便泡溫泉加上自己懷念市區小吃,所以最後我們並未選擇礁溪地區的飯店,而是選擇了靠市區而且有親子樓層的宜蘭悅川酒店 Yilan The Walden入住。<br />
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飯店的位置在宜蘭市區偏北,不同於礁溪的度假村星期酒店型式,這裡比較偏向當代精品酒店的風格。挑高的大廳有充足的休憩空間,房客可以隨意在這閱讀書報或來個下午茶。<br />
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飯店的服務人員基本上都很親切,而且對小朋友也都很照顧有耐心。<br />
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這次入住的是簡愛親子彩繪房,採用飯店的特別專案4500元/晚(含早餐)<br />
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<a name='more'></a>4500含早餐的價格可以四人入住,兩張雙人床可以讓父母跟小孩有各自的睡眠空間,也可以提前請飯店加裝安全床圍。<br />
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原本我們只有加裝單側,但後來為了安全起見請飯店將兩張床和並且將床圍升級成L型的狀態,這樣就可以隨便少爺翻滾睡覺啦!<br />
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因為預訂的是彩繪房系列,所以一出電梯就可以看到親子樓層特有的小車車,可以讓小房客們在此樓層跟房內使用;另外也有不少童書能拿回房間閱讀。<br />
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少爺每天都很開心的換不同小車騎回房間玩。<br />
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親子房的特色之一就是會提供玩具<br />
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飯店的吉祥物玩偶放在床旁的沙發,既是廣告也可以當作兒童玩具<br />
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因為有特別跟飯店交代,所以有附上奶瓶消毒鍋在入門的長桌上。如果是帶小小孩出門,有消毒鍋真的會方便許多!<br />
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入門後的長桌上也放了一些童書可以讓家長與小孩使用。<br />
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彈珠檯應該屬於大人小孩都可以來上一下的懷舊玩具<br />
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水上飛機與潛水艇,是小朋友泡澡時的好夥伴<br />
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Mini Bar的部分有點令人驚艷,因為除了給大人的茶包、咖啡跟梅子外,居然還有兩包日本進口的兒童軟糖跟義美的果汁!對爸媽跟小孩而言,這絕對是很大的驚喜呀!<br />
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浴室的空間屬於半開放式,拉門拉起後就可以密閉,但如果是小朋友要泡澡,當然還是開著比較好照顧啦!<br />
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洗澡玩具再一發,這個有點像水車的小海豚讓少爺玩得非常開心!<br />
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洗手台很大,兒童沐浴乳跟洗髮精也可以請飯店提供,使用的是上山採藥這個牌子!另外雖然悅川酒店不是在溫泉區,所以不能打開水龍頭就泡溫泉,但飯店也有提供溫泉入浴劑讓想泡澡的房客過過乾癮。<br />
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備品的部分基本的東西都會提供,兒童牙刷也會視房客要求供應。<br />
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沐浴用品提供的是義大利品牌OLIVA,雖然不是提供迷你旅行組,但我覺得只要牌子不錯,這樣的提供方式除了節省飯店成本也更環保。<br />
整體來說,雖然房間不是特別大間或華麗,但是以親子出遊來評估的話,提供的物品都很實用貼心,房間也相當的乾淨。<br />
公設的部分飯店雖然沒有游泳池,但有健身房可以運動<br />
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雖然空間不是特別大,但基本該有的器材都有到位,也乾淨。<br />
悅川既然標榜為親子飯店,那麼他的兒童遊樂場自然是重頭戲<br />
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位於二樓的綠野仙蹤親子館,若不是房客,是要另外付費才能使用的!<br />
球池溜滑梯自然是不可少的經典配備。<br />
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也有非常可愛的迷你碰碰車!少爺對這個設施可是愛不釋手呀!一旁的廚房區配備也滿豐富,喜歡下廚系列的孩子應該也可以玩得開心。<br />
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立體積木是大小孩會喜歡的玩意,如果是幼稚園以上能比較明確執行指令的小孩,父母也可以幫他們報名手作課程打發時間喲!<br />
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大人也可以玩的模擬賽車看來是人氣不錯的設施;可惜少爺還太小,不明白這樂趣。<br />
另外,在三樓羅琳西餐廳外,還有小火車可以搭乘,Ota少爺對這個設施非常滿意,一天至少要搭兩次才甘願。<br />
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早餐的部分,是在三樓的羅琳西餐廳以Buffet的方式進行。<br />
整體來說我跟官呆夫都覺得雖然不是每一道都精緻美味,但至少品項不少很豐富,也總能找到一些令人滿意的食物。<br />
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冷盤、沙拉類跟水果,還有小孩最愛的養樂多<br />
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熱食的部分除了大眾口味的常見餐點,比較特別的是還有滷桂竹筍、炒米粉這類的食物。<br />
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另外也有宜蘭特色的涼拌鴨賞跟粉肝以及應景的炸年糕。<br />
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金棗雞肉捲也是比較特別的一款冷盤,不過味道上個人覺得普通就是。<br />
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麵包種類算是豐富,不過美味度上比較一般。<br />
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以早餐而言,甜點的選擇算是多樣,但口味上就比較一般,不過奶酪滿實在的,並不是用粉調製出來的假貨,可以安心給小朋友食用。<br />
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現煮麵食區個人覺得不錯,早上來一碗熱的湯粄條其實滿暖胃的。另外有興趣的話,也可以吃吃看他們的香菇鴨粥,我覺得也很不錯喲!<br />
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這次三天兩夜的入住經驗,不論是少爺、官呆夫還是我都覺得相當滿意!<br />
一間四人房4500元/晚含早餐的價格非常實在,尤其是房間內部的親子友善備品、玩具跟飯店的兒童公設,對於帶小孩出遊的父母來說都相當實用有幫助!早餐的部分雖然不能說是精緻美食,但樣式豐富誠意十足,也有不少令人滿意的品項。飯店人員基本上也都很友善,而且會很親切地幫忙注意小朋友。<br />
雖然飯店整體不若礁溪的五星級酒店或知名的蘭城晶英華麗跟豐富,但是考量房價、地點後,如果想要住在比較靠近宜蘭市區一帶又想要有方便的親子設施,那麼宜蘭悅川酒店真的是很值得考慮的住宿地點!尤其是親子樓層的親子彩繪房,光是有玩具、繪本跟可以騎回房間的車車,就是相當貼心的服務呀!推薦給大家囉!<br />
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宜蘭悅川酒店 Yilan The Walden<br />
官網:<a href="http://www.waldenhotels.com/">http://www.waldenhotels.com/</a><br />
電話:03-969-9555<br />
地址:宜蘭市中山路五段123號VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-80353666004113526732020-03-06T19:40:00.000+08:002020-03-11T12:37:30.291+08:00[食譜] 蜜汁叉燒肉,經典港式燒臘料理<div class="separator" style="clear: both; text-align: center;">
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材料:<br />
叉燒肉:<br />
1.梅花肉 1200g<br />
2.醬油 3.5大匙<br />
3.蠔油 3大匙<br />
4.米酒 2大匙<br />
5.砂糖 4大匙<br />
6.蒜粉 1.5大匙<br />
7.蜂蜜 4大匙<br />
8.鹽 1小匙<br />
9.豆腐乳 2塊<br />
10.紅麴粉 1小匙<br />
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叉燒拌飯醬:<br />
1.醬油3大匙<br />
2.砂糖1.5大匙<br />
3.油蔥酥1/2小匙<br />
4.水4大匙<br />
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做法:<br />
1.梅花肉300g為一單位分切成4長條<br />
2.將所有粉狀醃料拌勻後,加入其他醃料拌開,再將梅花肉放入抓醃<br />
3.梅花肉放在醃料中冷藏一晚後即可使用<br />
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4.取出醃好的梅花肉,用210度C烤15分鐘接著翻面塗上醃醬再烤10-15分鐘就完成囉!<br />
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小提醒:<br />
1.叉燒拌飯醬的作法是將上述材料拌勻煮開至有點濃縮光亮即可使用<br />
2.烤好的叉燒肉出爐時可再塗抹拌飯醬增加油亮感與香氣<br />
3.豬肉可以在購買時請肉攤先幫忙分切好<br />
4.醃好的叉燒可以用保鮮袋分裝冷凍保存,要吃的前一晚再拿到冷藏退冰即可<br />
5.因為每台烤箱的功率不同,所以建議第一次烤的時候可以用10分鐘為單位觀察喔!<br />
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網路上的蜜汁叉燒食譜版本頗多,這個配方算是自己參考各家嘗試多次後的定稿,剛開始時總覺得烤出來的肉沒有燒臘店的油亮感跟漂亮紅色,所以便嘗試使用紅麴粉改善色澤並搭配出爐後塗抹醬汁的動作,總算完成了請客也很有氣場的顏色飽滿油亮版本。切片後的蜜汁叉燒搭配炒青菜跟一顆荷包蛋,就是經典的黯然銷魂飯啦!VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-29483863532025542172020-02-16T22:42:00.003+08:002020-03-06T19:53:50.959+08:00[住宿]新竹。竹湖暐順麗緻文旅Landis Inn Chuhu,高CP值的親子友善飯店<div class="separator" style="clear: both; text-align: center;">
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去年中官呆夫難得排到連休,在時間短短的情況下,我們便決定到新竹來個兩天一夜的輕旅行,這樣還可以加碼回桃園婆家再住一晚後再回台北。看了一下手邊有的package,最後就決定選擇亞都麗緻集團底下較平價的系列,竹湖暐順麗緻文旅做嘗試啦!<br />
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竹湖暐順麗緻就在交大跟竹科的旁邊,從國一的新竹交流道一下來即可抵達。因為飯店是由麗緻集團跟暐順營造共同打造,所以3到8樓是以月租套房的形式經營,而飯店的房間則是集中在9-14樓間。<br />
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Check in的一樓大廳設計簡約,休息的位置也很足夠。<br />
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大廳也有提供各大報跟雜誌等供訪客閱讀。<br />
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這次入住的房間位於九樓,很喜歡他們這個用鳥類為設計概念的門牌<br />
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採用了AE卡的package,所以這次用2850元/晚(含早、稅)的價格入住竹鵲客房一大床的房型。<br />
<a name='more'></a>房間大小為12坪,兩大一小入住也不會促狹。飯店也可以依照需求提供嬰兒床或者加裝安全床欄的服務,帶著小小孩出門也不需要擔心。沙發跟雙人床連在一起的擺法,讓兒子可以盡情攀爬玩得不亦樂乎。<br />
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進門後的牆面是同時可以做為書桌的大檯面與櫃子,冰箱跟mini bar也都是利用這個地方呈現;電視掛在牆上的做法則可以有效地節省空間。<br />
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簡單的mini bar除了茶包、咖啡掛耳包、礦泉水以外,還附上了兩個飯店麵包房出的小點心。<br />
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最旁邊的地方做成了開放式的衣櫃,並且附上了保險箱跟體重計以及一面可以照到全身的穿衣鏡!<br />
大面的落地窗讓白天的採光有著不錯的效果,不過為了怕少爺亂跑,就沒有特別拉開窗戶到露臺看風景了!<br />
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廁所的空間很大,馬桶的部分屬於免治馬桶,不過乾濕分離是簡單使用浴簾,嚴格說起來並不算標準的飯店規格,但個人覺得這部分屬於無傷大雅的設計。<br />
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如果有小孩可以請飯店提供澡盆跟兒童沐浴用品,很方便。<br />
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沐浴用品的部分雖然是整罐式的固定在牆上,但採用了義大利品牌OLIVA,品質上算是不錯;而且整罐的提供方式其實也較為環保。<br />
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吹風機很有誠意地給了飛利浦的負離子吹風機系列,長髮的女生也可以輕鬆使用不用擔心!<br />
整體來說房間配置雖然不華麗,但是該有的東西都有到位空間也夠,個人覺得考量房價候真的相當划算。<br />
再來看看公設的部分吧!<br />
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自助式洗衣的設計應該是因應商務客的需求,個人覺得這樣很方便!<br />
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飯店也有附設的健身房可以使用,器材個人覺得還算豐富,空間上也不會壅擠。<br />
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12樓有另外的SPA中心,包含了烤箱、蒸氣室、水療池、私人淋浴間、化妝室、密碼鎖置物櫃與休憩空間,設備完善;有興趣的房客千萬不要錯過呀!<br />
最後看看早餐的部分吧!<br />
早餐在二樓的凡爾賽餐廳,早餐是以全Buffet形式提供,午晚餐則是以same-mi buffet的方式進行!<br />
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玉米片、堅果跟果乾的種類意外的多元,滿有趣的。<br />
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麵包的部分由麗緻坊的系統提供,所以有一定的水準<br />
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基礎的冷盤跟沙拉也有提供,雖然種類不多,但基本上味道都還不錯!涼拌毛豆是兒子的心頭好。<br />
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熱食的部分除了粥品外,也提供了滷肉飯這樣的選項。<br />
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多樣化的小菜在家裡很難達成,所以出來吃飯店早餐時,我常常會忍不住來一盤小菜系列搭配清粥食用。<br />
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涼拌干貝唇、麵筋、涼拌毛豆、涼拌鴻喜菇再來點肉鬆,也可說是豐富的台台早餐。<br />
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熱食的部分選項不多,基本上就是炒時蔬、義大利麵、紙包魚、包子、炒蛋這幾款,沒什麼令人印象深刻的地方。<br />
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水果的部分今天是西瓜、奇異果跟楊桃三款,味道都還不錯也新鮮。<br />
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飲料吧走樸實路線,基本的牛奶、果汁、咖啡跟熱茶都有提供就是囉!<br />
整體來說,我覺得他們家的早餐就是一般的商旅等級,豐富度跟真正的亞都麗緻系列還是有段差距,但基本上還是能找到一些令人滿意的品項,考量房價,也就可以接受囉!<br />
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這次的入住經驗,我跟官呆夫都覺得一晚2850的房價非常划算!房間的空間夠大也舒服,雖然沒有太多華麗的服務與設備,但是該有的東西都有提供,而且也能提供帶小孩出門所需的一些設備,像是床欄、嬰兒床、澡盆、沐浴用品甚或消毒鍋等;如果特別訂親子房的話,房內還會提供小帳棚跟玩具,對於爸媽來說真的是相當不錯的設計,下次有機會再入住的話,應該會嘗試看看!<br />
如果來新竹玩不知道要住那裡,又想找個高CP值的飯店,也許就可以來試試看竹湖暐順麗緻文旅囉!<br />
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竹湖暐順麗緻文旅Landis Inn Chuhu<br />
電話:03 -5715888<br />
地址:新竹市東區大學路16號<br />
官網:<a href="http://chuhu.landishotelsresorts.com/chinese-trad/index.php">http://chuhu.landishotelsresorts.com/chinese-trad/index.php</a>VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-32092277712236638442020-02-15T20:22:00.000+08:002020-02-15T20:22:00.833+08:00[食記] 君品酒店。頤宮中餐廳 Le Palais,台北米其林唯一的三星肯定<div class="separator" style="clear: both; text-align: center;">
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自從2018年有台北米其林以後,Vicky跟一群吃友們就會時不時想試試看這榜單上的各路餐廳,而台北唯一蟬連兩年的三星餐廳,頤宮中餐廳就是我們一直很想嘗試的口袋名單。<br />
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在主婦們認真啾團後,我們終於湊齊了一桌10人的陣容,訂到了位置而且還因為是平日中午而意外的免費升級至包廂用餐!<br />
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頤宮中餐廳門口的候位區有一位侍茶師,會提供餐廳茶品的試飲與介紹給等待入座的客人,個人覺得這樣的設計很貼心,特別是外國朋友來應該會很喜歡!等待的時候來杯茶,靜心又舒服!<br />
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美美的餐具擺飾,很有中國風。今天因為人數充足,所以除了可以享受預定的烤鴨外,我們也點了不少其他大家有興趣的菜色做嘗試。<br />
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招待小菜3款<br />
分別是涼拌粉皮、涼拌黃豆芽跟涼拌波菜梗。簡單清爽,很符合做為開胃小菜的角色。<br />
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金銀蛋蒜香莧菜餃 380元<br />
外面很少見的組合,內餡處理得很好,切碎的莧菜跟富有鹹香的鹹蛋與略帶口感的皮蛋丁,由晶瑩剔透的水晶皮包裹透著翠綠色的內餡,美味又細緻的一道料理。推薦點來嘗試看看!<br />
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君品明蝦餃 580元<br />
坦白說這是今天比較不驚豔的料理,就是個用料實在的好吃蝦餃,但是口味上沒有什麼特別,大概台北幾間比較有名的星級飯店飲茶都是這個程度,考量到價錢,下次到訪可能就不會特別點這道料理了。<br />
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雞火豆腐絲 880元<br />
聽說這是頤宮的必點料理之一,百頁豆腐切成細絲後跟雞絲、火腿加以高湯入鍋拌炒勾芡,想讓人在滑嫩豆腐入口時同時感受濃郁的高湯。但可能不是很有我的緣分,跟上一道的蝦餃一樣,個人覺得就是道好吃但不會讓人為了他回訪的料理。有預算跟食量考量的朋友可以略過沒關係。<br />
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野菌上湯娃娃菜 780元<br />
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為了身體健康,大家覺得應該要點個青菜,所以就挑了這道料理來試試!結果出乎意料的美味,娃娃菜嫩而不爛且完整吸收了有深度的上湯滋味,是味道十足卻不會膩口的一道料理。喜歡娃娃菜的朋友很推薦點來試試看!!!<br />
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重慶水煮牛 1280元<br />
因為同行朋友有嗜辣份子,所以大家就點了這道料理。頤宮的水煮牛麻辣到位卻不會讓人入喉時有太多不適,裏頭的豆腐跟鴨血也都滷得很透沒有任何不該有的腥味與水味;是一道會讓人邊吃想邊來碗飯的料理。不過如果不是特別喜歡吃辣的朋友,我覺得略過這道也沒有關係的!<br />
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臘味蘿蔔糕 380元<br />
吃飲茶跟粵菜,怎麼可以漏掉蘿蔔糕這個經典料理!<br />
頤宮的蘿蔔糕用料實在,蘿蔔味跟鹹香的臘味都展現無遺,煎到酥香的蘿蔔糕讓人一口咬下便滿足,覺得家裡少爺應該可以自己嗑完一份,喜歡蘿蔔糕的朋友不要錯過!<br />
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重頭戲烤鴨登場!<br />
頤宮的烤鴨分兩款,一款是可以一鴨三吃的火焰片皮鴨 3980元/隻,另一款則是一鴨兩吃的先知鴨 2980元/隻。今天人夠多,我們當然要直上一鴨三吃的火焰片皮鴨啦!<br />
火焰片皮鴨的火焰意指送到桌邊後師傅淋上君度橙酒並點火燃燒的最後一道功序,讓烤鴨的香氣可以做最後的提升,也讓外皮可以更加酥脆。<br />
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第一吃自然是經典的烤鴨捲餅,基本上一人會分到不同餅皮口味的各一捲!自製的薄麵皮、捲入酥脆的鴨皮、爽口的小黃瓜、蔥段再加上一點甜麵醬,沒有標新立異的食材與做法,但卻是十足的經典美味。<br />
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第二吃,梅汁鴨胸<br />
不帶皮的鴨胸,處理時只要一失手,就容易顯得乾澀。然而頤宮的梅汁鴨胸在肉質上依然保有嫩度,而且帶著梅汁的酸甜味道非常討喜。這樣的料理手法也是一般餐廳比較少見的做法,個人覺得也很不錯。<br />
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第三吃,芋頭鴨絲米粉湯<br />
這鍋米粉湯是今日最讓人驚豔的料理,其實我平常很不喜歡煮成鹹食的芋頭,但這鍋湯非常可以,我們還一度詢問是否可以單點芋頭米粉湯外帶?可惜當然是沒有這樣的選項QQ<br />
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服務生會幫忙做第一次的分菜,自然要來張美美的照片!<br />
湯底的部分醇厚又不膩口,除了鴨骨熬出來的味道外,同時也可以吃到很台的蝦米跟香菇鮮甜味。芋頭鬆軟卻不爛,沒有化在湯裡將米粉湯弄成濁濁的影響口感。米粉雖吸滿高湯味卻仍保有口感不會軟爛,搭配散落的鴨肉一同食用,是非常棒的一道料理。真的很推薦大家試試看這個選項!<br />
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奶黃流沙包 380元<br />
吃完鹹食,當然要來點甜點收尾啦!<br />
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奶黃流沙包一向是吃港點時必點的選項,只要一口咬下後的爆漿感與鹹甜相交的滋味有確實到位,就是令人心滿意足的飯後甜點。<br />
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炸豆腐奶 380元<br />
外面很少見的一款小點,撒上糖粉的酥脆外皮搭配鹹甜相交的起司內餡,一定要在熱熱還會牽絲時趕快食用,不排斥油炸點心的朋友建議可以嘗試看看,我覺得滿特別好吃的。<br />
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鎮店馬拉糕 360元<br />
敢用"鎮店"兩字,自然是有自信的一道料理。甜而不膩的滋味、鬆軟的口感,絕對是大人小孩都會喜歡的一道點心;我也特別多包了一份回去給少爺跟老爺品嘗,結果當然是備受喜愛,馬上完食。<br />
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用餐完畢後,會贈送每位客人一盒兩包的茶包組當作小禮物喔!<br />
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難得的聚餐,來張大合照!<br />
今天一餐下來總共吃了14,632元,以米其林三星來看一個人1500元有找算是相當划算的價格。整體來說,用餐環境跟服務態度都讓人覺得很舒服,而且合照的時候服務人員拿出可以打光的神器有嚇到我們!餐點的部分,雖然不是每一道都驚艷,但基本上沒有地雷而且有幾款菜色也確實相當有水準,會讓人想要再度造訪。總之如果啾的到一定人數又有預算的話,很推薦來嘗試看看這台灣目前唯一的米其林三星餐廳喔!<br />
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店名:頤宮中餐廳 Le Palais<br />
電話:(02)2181-9985 / (02)2181-9986<br />營業時間:11:30-14:30、17:30-21:30<br />地址:台北市大同區承德路一段3號,君品酒店17樓<div class="separator" style="clear: both; text-align: center;">
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VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-72090552044385657302020-02-04T18:37:00.001+08:002020-02-05T00:31:06.642+08:00[食譜]巴斯克乳酪蛋糕 Basque Cheese cake,簡單好上手的甜點<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6UTodGjfLApRQKIaEe7o73cekqBBMFyRNAfee9wwJ2YPIjifHaHZlPF7V-XZGfFLWcOZElVe9eLc3tQ4yCjYORtB4e892366BMaHsuHmclLO2qz7xFnuaUQ31JCZfOIxQ0t7yMwAUbc/s1600/Blog_DSC_1486.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6UTodGjfLApRQKIaEe7o73cekqBBMFyRNAfee9wwJ2YPIjifHaHZlPF7V-XZGfFLWcOZElVe9eLc3tQ4yCjYORtB4e892366BMaHsuHmclLO2qz7xFnuaUQ31JCZfOIxQ0t7yMwAUbc/s400/Blog_DSC_1486.JPG" width="400" /></a></div>
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材料:(6吋蛋糕模1個)<br />
1.奶油乳酪 250g<br />
2.全蛋 2顆<br />
3.蛋黃 1顆<br />
4.低筋麵粉 20g<br />
5.白砂糖 50g<br />
6.鮮奶 50ml<br />
7.鮮奶油 100ml<br />
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作法:<br />
1.奶油乳酪打軟後,加入白砂糖打至乳狀發白<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXCxD765beVu_qrIPdG_3ETjJ3M3unXQVBONinPt0LDY9TWwELfUmjgf3d7ErrRDPxyKz-3UZrByAz7QOhAZtz6_98J4L3UzvgBA9Y2Ndggue0kl5S0n_3KfdA4Pi9I0crJ-NZcSZsjw/s1600/Blog_DSC_1591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXCxD765beVu_qrIPdG_3ETjJ3M3unXQVBONinPt0LDY9TWwELfUmjgf3d7ErrRDPxyKz-3UZrByAz7QOhAZtz6_98J4L3UzvgBA9Y2Ndggue0kl5S0n_3KfdA4Pi9I0crJ-NZcSZsjw/s640/Blog_DSC_1591.JPG" width="640" /></a></div>
2.分2~3次加入已打散的蛋液並拌勻<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxwLDbzhbLFJF4VmXFJFTeMKGv6zt7aZkgDH8Rhla3k6JyEh_HaYELD7RZmwZWxJITC5b8sbpsVvHCyDTxXXdbw9O6Gvh94ebLv4zNG2vCIcfkBiCNRbRt-A5JUrfcnSNbEgU8fW38uk/s1600/Blog_DSC_1592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxwLDbzhbLFJF4VmXFJFTeMKGv6zt7aZkgDH8Rhla3k6JyEh_HaYELD7RZmwZWxJITC5b8sbpsVvHCyDTxXXdbw9O6Gvh94ebLv4zNG2vCIcfkBiCNRbRt-A5JUrfcnSNbEgU8fW38uk/s640/Blog_DSC_1592.JPG" width="640" /></a></div>
3.加入鮮奶油跟牛奶拌勻至滑順無明顯顆粒<br />
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4.加入過篩的低筋麵粉,拌勻至無粉狀顆粒<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOeK4hZvRijbo-bc7lzJl4-jwLX_TOYr2jKHnt1x6Mev3fNWUESHhyphenhyphent3pVJVNXyjjswc6RcQXqwYxSC6cW363cvuSYEk4GiC3oeI7iOvNaY-jsPqt5uClOJf09IbdsxCio7XYkZ6_5Uk/s1600/Blog_DSC_1612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOeK4hZvRijbo-bc7lzJl4-jwLX_TOYr2jKHnt1x6Mev3fNWUESHhyphenhyphent3pVJVNXyjjswc6RcQXqwYxSC6cW363cvuSYEk4GiC3oeI7iOvNaY-jsPqt5uClOJf09IbdsxCio7XYkZ6_5Uk/s640/Blog_DSC_1612.JPG" width="640" /></a></div>
5.將打好的麵糊用篩網過篩,倒入鋪好烘焙紙的烤模中<br />
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6.先用190度烤25分鐘再用200度烤15分鐘上色就可以出爐囉!</div>
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7.蛋糕放涼後可放入冰箱冷藏一晚後再食用,口感會更好喔!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPq1TIjLGZHGIG5w1YsBEeDHCDcCE6JiFYAfEq___xNbZtoioUDI-0wqzYZAO4PyyLbnTLqfwwUMnmaHt9-Zkf3TkExwLaKHUlTFPl1cVwFjrd7hIlo2h9RHy09AFh6QjDFBNSl_ANfU/s1600/Blog_DSC_1614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPq1TIjLGZHGIG5w1YsBEeDHCDcCE6JiFYAfEq___xNbZtoioUDI-0wqzYZAO4PyyLbnTLqfwwUMnmaHt9-Zkf3TkExwLaKHUlTFPl1cVwFjrd7hIlo2h9RHy09AFh6QjDFBNSl_ANfU/s640/Blog_DSC_1614.JPG" width="640" /></a></div>
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小提醒:</div>
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1.烤模可以先塗上些許無鹽奶油幫助固定烤盤紙</div>
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2.如果想要更濃郁的口感,可以拉高鮮奶油的比例</div>
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3.蛋糕入爐放下層,中間如果發現表面顏色太深,可以加上鋁箔紙避免過焦</div>
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4.過篩的步驟可以省略,但口感上就可能比較粗糙</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcrd8yUv2unQ6N6YLxj8CfCAHd-DLc8uUH-EQT15-ZsogUZr-mY5QsKb7NqH7Y2ZgSQu98HQf5rigb1nPVmyoQuUQ45fiGpyRolZBbalKkybH_eaORoALkarqrzUZpjLGRE8QTdBuaAo/s1600/Blog_DSC_1617.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcrd8yUv2unQ6N6YLxj8CfCAHd-DLc8uUH-EQT15-ZsogUZr-mY5QsKb7NqH7Y2ZgSQu98HQf5rigb1nPVmyoQuUQ45fiGpyRolZBbalKkybH_eaORoALkarqrzUZpjLGRE8QTdBuaAo/s320/Blog_DSC_1617.JPG" style="cursor: move;" width="320" /></a>這款發源於西班牙巴斯克地區的焦起司蛋糕因為作法簡單、成品華麗、口感還很不錯!所以前陣子在台灣的烘焙社團颳起一陣旋風。蛋糕食譜基本上奠基於奶油乳酪、鮮奶油、雞蛋、砂糖、低筋麵粉這幾個食材,再由個人喜好出現了不同比例的各家版本,想清爽一點就少一些鮮奶油或去掉一顆蛋黃,想濃郁一些就提高鮮奶油的比例,整體來說對於蛋糕的最終結果都不會有太大的影響!烤好的蛋糕冰過一晚以後,口感還會類似布丁,很是討喜!而且因為材料單純也沒有繁複的裝飾,所以便於運送,只要稍微包裝一下,就是很好送禮選擇囉!</div>
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VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-14691473450392610332019-12-17T16:06:00.001+08:002019-12-17T16:43:56.966+08:00[住宿]東京。上野三井花園酒店Mitsui Garden Hotel Ueno,地點極佳但房間偏小的飯店<div class="separator" style="clear: both; text-align: left;">
由於這次東京旅遊的主要目的是遛小孩,所以在考量交通與景點後,我們選定了上野作為這次的住宿地區。其中離地鐵上野站走路5分鐘內路程,我們又曾住過同集團其他系列的三井花園酒店變成為了這次的下榻處的首選。</div>
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這次入住的房型是高級雙人房,利用expedia訂房,平均一晚台幣4800元(含稅)。</div>
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<a name='more'></a>由於少爺會跟我們同睡,所以選了queen size的雙人床,但因為房間只有20平方公尺,所以整體感覺還是有點促狹。<br />
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床旁桌有加設插座,另外也有電子鐘跟房內電燈的開關。</div>
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以東京市區來說,20平方公尺的房型並不算小,但對於帶小孩出門的爸媽來講,我覺得就稍微擠了一些。行李如果一直呈現攤開或橫倒狀態,房間走道就會不太方便行走。走道底端床前是長條形辦公桌,液晶電視跟小電器都擺放於此。</div>
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不過三井花園的房間小電器其實滿齊全的,除了日本必備的加濕空氣清淨機外,還有蒸臉機、負離子吹風機跟離子夾。</div>
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椅子上還擺了一台按摩器,算是小小的驚喜,不知道是不是所有的房型都會有!<br />
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入口玄關處有個小吧檯,提供了簡單的茶包、咖啡跟快煮壺。<br />
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空空的冰箱對我們來說反而方便,因為日本真的好好買XD<br />
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入口玄關的另一側是開放是衣櫥,基於環保加上地板是地毯式的,所以我們就沒有特別開拖鞋來穿了。<br />
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浴室保持了日本人浴室一定要有浴缸的特性,浴缸是可以一大一小一起泡澡的尺寸,所以整體空間來說不會太擠。<br />
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備品部分維持的日本人一貫的貼心服務,該有的一項都沒少而且也提供了入浴劑。<br />
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比較特別的是有另外提供沐浴巾讓人泡澡時可以使用,少爺泡澡時就開來玩了。<br />
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沐浴用品採用了花王Reana系列,沐浴、洗髮、護髮都有提供。<br />
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如果是帶著兒童入住的家長,在check in時應該會跟我們一樣拿到這包兒童備品,裡面會有小熊造型的兒童牙刷、牙膏、毛巾跟拖鞋,算是滿貼心的小物,小朋友入住時拿到應該會很開心!<br />
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飯店由於是偏向商旅的風格,所以僅有一家義式餐廳也沒有什麼特別的公設。不過洗衣房還是有設立,對於像我們這樣連續入住多日的旅客很方便!<br />
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整體來說,我覺得上野三井花園算是很方便且品質也不錯的一間商旅,交通位置非常優秀!不但地鐵一出來就到,而且JR上野站、上野公園、阿美橫町都是走路可及的距離,不論是逛街還是遛小孩都很方便,如果孩子臨時有狀況,也可以隨時帶回飯店休息。但房間對我們來說真的有點狹小,少爺到最後常常一回房就是吵著要看youtube,因為沒有地方可以讓他跑跳;所以下次如果是兩個小孩出門,我們應該會再找其他房間較大的飯店來試試,就不強求一定要離上野這麼近啦!<br />
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上野三井花園酒店 Mitsui Garden Hotel Ueno<br />
官網:<a href="https://www.gardenhotels.co.jp/ueno/tw/">https://www.gardenhotels.co.jp/ueno/tw/</a><br />
電話:+81-3-3839-1131<br />
地址:110-0015 東京都台東區東上野3-19-7VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0tag:blogger.com,1999:blog-2874299290602815620.post-70385970842253034372019-11-17T19:19:00.003+08:002019-11-17T19:20:49.996+08:00[食記] 東京。上野精養軒,位於上野公園內親子友善又美味的和百年洋食館<div class="separator" style="clear: both; text-align: center;">
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帶小孩到東京玩的爸媽,包含動物園的上野公園可說是必踩的景點之一。然而帶著小小孩出門,如果爸媽想好好吃點東西,用餐地點選擇就是件需要需要花點心思的事情。位於上野公園不忍池旁的精養軒,就是我們這次嘗試後覺得很不錯的選擇!<br />
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早上帶Ota逛完園動物園後,趁著少爺睡覺補充體力,我們便依照地圖指示前往離動物園區不遠,同樣位於上野恩賜公園內的精養軒準備用餐。精養軒成立於1876年,在明治時期是上流社會的知名聚會場所。餐廳的建築物頗大,外觀有點像早期的飯店,一樓左側是我們今天用餐的洋食館Caferant Le Landaulet,若由右側入口進入則是更精緻的法式料理,樓上則是婚宴會館。<br />
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除了室內區外,因為位於公園內所以露臺上的室外區風景非常好。<br />
餐點的部分招牌菜為日式牛肉燴飯(Hayashi Rice)跟燉牛肉<br />
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官呆夫一入座就馬上決定要點招牌的牛肉燴飯 日幣1580元<br />
<a name='more'></a>看起來很樸素的日式牛肉燴飯,其實要好吃是非常耗功夫的一道料理,類似紅酒牛肉的醬底需要花時間熬煮才能成就韻味跟深度,不同的香料食材比例也是各家餐廳的獨門祕訣。<br />
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一開始送上來的時候醬料跟飯是分開的,官呆夫說如果醬可以續的話,他應該可以再來半盤飯之類的,因為先不論煮到軟嫩的牛肉,光是那個與多蜜醬融合後甜甜鹹鹹又很香的醬汁就好下飯了呀!<br />
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附餐沙拉兩份餐點都有,類似油醋的醬汁很清爽又不會沒味道,夏日裡吃起來覺得很剛好!<br />
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無限供應的醃菜,敢吃的人可以搭配牛肉飯一起吃,會多了一些不一樣的口感與風味。<br />
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燉國產牛頰 日幣2580元<br />
原本我是想要點古風燉牛肉的,但是每次到日本玩只要看到什麼國產牛的字眼常常就會忍不住想來上一份,所以就臨時改變心意選了這道料理。<br />
牛頰非常軟嫩又入味,醬汁不管是沾麵包還是拌飯都很不錯!一旁的蔬菜是非冷凍蔬菜的新鮮貨,稍微煎過後就很好吃!<br />
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加了300日幣的附餐麵包</div>
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因為怕等等少爺起來吵著要吃東西,所以就多點了一份麵包。口感上是鬆鬆軟軟的標準日系餐包,很適合小朋友食用,少爺起來後也買單了奶油原味的那顆!</div>
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水割梅乃宿白桃酒 日幣680元</div>
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因為結束這次日本行以後就準備要懷二寶了,所以一有機會就會點杯小酒喝喝。對水後的梅乃宿白桃酒滿不錯的,微甜的口感很適合夏日,不過我還是覺得他們家的柚子酒更對我的胃口一些!</div>
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鴨場皇家布丁 日幣500元</div>
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鴨場是目前仍由宮內廳管理,進行傳統鴨子狩獵的牧場,也是日本皇室的外交招待會所之一。由於該處的料理剛好由上野精養軒負責,所以也就有了這款原本只在鴨場提供的皇家布丁可供餐廳客人享用。不過因為是有來頭的布丁,所以價格上稍微高了一些。</div>
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淋上自製的焦糖醬後,一匙挖下,那布丁真的是香濃又好吃,蛋香跟奶味搭配甜中帶一點微苦的焦糖醬與濃郁又滑順的口感,令人滿足,算是不負它的身價。回到飯店不久即起床的歪嘴雞少爺,也非常迅速的馬上嗑掉一顆表示滿意,還好我們有記得外帶一份給少爺吃呀!</div>
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整體來說,我跟官呆夫都覺得上野精養軒真的是非常適合上野公園系列行程的午餐選擇,除了餐點的部分好吃外,用餐環境與服務也都很不錯,而且價格不會太高。另外餐廳也能提供兒童座椅跟餐具,對於帶小孩的爸媽來說也相對友善喔!如果有上野公園、動物園行程,真的滿推薦來這裡用餐的喲!</div>
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店名:上野精養軒</div>
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官網:<a href="https://www.seiyoken.co.jp/">https://www.seiyoken.co.jp/</a></div>
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營業時間:11:00-21:30</div>
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電話:+81 3-3832-3153</div>
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地址:110-8715 东京都台东区上野公园4-58</div>
VickyChienhttp://www.blogger.com/profile/00193802794429835447noreply@blogger.com0