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LBRY Claims • appleseed_20190125_【冬菇貼士】中國品種比日本更腍滑_最後加桂花陳酒更香

05625b5d58196fa8dc5a0b925eaef070349a5376

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3 May 2022 17:37:44 UTC
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【冬菇貼士】中國品種比日本更腍滑 最後加桂花陳酒更香 | 20190125 | 果籽 Appleseed Backup
新年菜中最少不了的要算是冬菇燜髮菜,不論加不加肉類如豬肉來煮都一樣美味。燜冬菇很多人都認為最好取用日本菇,但吳永皓師傅則認為其實中國冬菇味道更好,只要燉夠火候,質感便不會爽,會由韌身燉成腍滑的感覺。而在煮冬菇時,很多時都會加酒去提味,吳師傅說酒要最後才加,免太早便揮發香氣,而帶甜身的桂花陳酒是跟冬茹很夾的酒。吳師傅說:「這酒帶桂花香,退而求其次是配白蘭地及威士忌,較用紹興酒及米酒佳。」

《果籽》栽種品味,一籽了然。
https://hk.appledaily.com/realtime/lifestyle/
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