豬你生日快樂@季季紅
豬你生日快樂@季季紅祝你生日快樂~祝你生日快樂~
豬你生日快樂~ 豬你生日快樂~
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乳豬是宴會擺酒甚至是新店新張大吉的座上客
不多不少已象徵了喜事,有喜慶日子必有乳豬的份兒
加上紅噹噹的顏色, 也就是中國人愛極代表好意頭的紅色
[url=http://blogazine.beautyexchange.com.hk/batch.download.php?aid=222835][img]http://blogazine.beautyexchange.com.hk/forums/attachments/becb/2013/06/3459_201306091040361H8G5.thumb.jpg[/img][/url][url=http://blogazine.beautyexchange.com.hk/batch.download.php?aid=222836][img]http://blogazine.beautyexchange.com.hk/forums/attachments/becb/2013/06/3459_2013060910404117h7i.thumb.jpg[/img][/url]季季紅是米芝蓮食肆之一,赫赫有名的就是[url=http://blogazine.beautyexchange.com.hk/batch.download.php?aid=222836]蝦禾米乳香豬[/url]
只用1個月大左右的初生豬仔
底下是炒飯, 精華所在豬油及肉汁全滲止飯粒中
炒飯塞滿原隻乳豬，用線縫好燒香
每一口都芳香撲鼻 ,蝦米芳香教人連吃數碗炒飯
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乳豬皮脆已不用說[font=PMingLiU][size=2][size=10pt]中間位置[font=Arial]肉少[/font]要嚐到多[font=Arial]脆皮[/font]可選這位置
而前後的豬身就會帶著甘嫩的肉
[font=Arial]Bb [/font]豬的骨很[font=SimSun]脆弱的[/font][font=Arial], [/font]一剪就開了
剪開就聽到利落的[font=Arial]"[/font]卡刷卡刷[font=Arial]"[/font]
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[font=Arial]金沙蠔拚蓮藕餅
[font=PMingLiU]炸蠔[/font][font=Times New Roman] , [/font][font=PMingLiU]蠔肉身厚肥美又有海水味
應該是用了澳洲或新西蘭出產的筒蠔
外層炸不會吃下像粉[/font][font=Times New Roman], [/font][font=PMingLiU]充滿空氣感又脆
咬開時熱辣辣仍在霧煙的
蓮[/font][/font][font=Arial][font=PMingLiU][font=PMingLiU][size=2][size=10pt][font=Arial]藕[/font][/size][/size][/font][/font][font=PMingLiU]餅大如獅子頭[/font][font=Times New Roman], [/font][font=PMingLiU]進化成蓮[/font][/font][font=Arial][font=PMingLiU][font=PMingLiU][size=2][size=10pt][font=Arial]藕[/font][/size][/size][/font][/font][font=PMingLiU]球
加上[/font][font=Times New Roman]6:4[/font][font=PMingLiU]比例的肥瘦豬肉
倒是太足料了[/font][font=Times New Roman], [/font][font=PMingLiU]豬肉太多[/font][font=Times New Roman]~[/font][font=PMingLiU]哈哈
加多些蓮[/font][/font][font=Arial][font=PMingLiU][font=PMingLiU][size=2][size=10pt][font=Arial][font=PMingLiU][font=PMingLiU][size=2][size=10pt][font=Arial]藕[/font][/size][/size][/font][/font][/font][/size][/size][/font][/font][font=PMingLiU]粒才更有嚼勁
[/font][font=Times New Roman][size=3]
[/size][/font][font=PMingLiU]食過油膩的豬仔[/font][font=Times New Roman], [/font][font=PMingLiU]下單時叫多些菜蔬來吃[/font][/font]
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[font=PMingLiU][size=2][size=10pt][font=PMingLiU][size=2][size=10pt]西芹腰果蝦仁, [/size][/size][/font][/size][/size][/font][font=PMingLiU][size=2][size=10pt]西芹[/size][/size][/font]條條都都爽口利落
已把[font=PMingLiU][size=2][size=10pt]西芹[/size][/size][/font]最外那粗身纖維去掉
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[url=http://blogazine.beautyexchange.com.hk/batch.download.php?aid=222841][font=PMingLiU][size=2][size=10pt]鮮淮山木耳炒百合
淮山, 蜜糖豆這個組合也是健康
大火快炒下保持了豆的脆嫩及水份
連吃兩碟為腸胃回回氣
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湯水是豬肺頂蝴蝶腩菜膽湯 [font=PMingLiU][size=2]
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[/font]豬肺處理廢時又困難[font=Times New Roman], [/font]小食肆願意供應了
把豬肺注滿水到漲大數倍再按走污水
把肺中的血及不潔物徹底沖去
來來回回多次[font=Times New Roman], [/font]這麼湯才不會混有血及異味
加了大量豬肉一併煮[font=Times New Roman], [/font]湯清甜無比又以形補形
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[font=PMingLiU][size=2][size=10pt][font=PMingLiU][size=2][size=10pt]瑤柱扒雙寶蔬
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[/size][/font][/size][/size][/font]想不到那[/font] [font=PMingLiU]都有不少搖[/font][/font][font=Times New Roman][font=PMingLiU][font=PMingLiU][size=2][size=10pt][font=PMingLiU][size=2][size=10pt]柱[/size][/size][/font][/size][/size][/font]絲[/font][/font][font=PMingLiU][size=2]
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每一碟都份量二十足~
圖上是一圍12人, 但我們都食餘不少
可以供應予18人食仔卓卓有餘
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[font=PMingLiU][size=2][size=10pt]冰淋醬烤骨
排骨弄熟後, 再立即倒入[/size][/size][/font][font=PMingLiU][size=2][size=10pt]糖漿炒
令[/size][/size][/font][font=PMingLiU][size=2][size=10pt][font=PMingLiU][size=2][size=10pt]排骨四面包了一層甜又惹味的[/size][/size][/font][/size][/size][/font][font=PMingLiU][size=2][size=10pt][font=PMingLiU][size=2][size=10pt]冰淋醬
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芝士什菌焗闊麵
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未見其麵先嗅其香[font=Times New Roman],[/font]還沒上桌已芝香百里飄
芝士汁濃又杰[font=Times New Roman], [/font]所以配搭清新的菇類平衡
食[font=Times New Roman]pizze[/font]才會拉絲[font=Times New Roman], [/font]這個芝士汁也有半拉絲效果
奶香芝味厚[font=Times New Roman], [/font]每條麵都沾了我最愛的芝士
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大[/size][/size][/font]桂皇[/size][/size][/font]一魚兩吃
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[/size][/size][/font][font=PMingLiU][size=2][size=10pt]碧綠炒桂皇球 [/size][/size][/font]
已去掉魚骨[font=Times New Roman], [/font]片片皆是肉[font=PMingLiU][size=2][size=10pt]底下的西蘭花教人驚喜
鮮緣又清爽呀[font=Times New Roman], [/font]吃不完打包回家
西蘭花翻熱仍然爽口
魚皮都爽滑又彈牙[font=Times New Roman], [/font]而且一點魚腥味也沒有
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[font=PMingLiU][size=2][size=10pt][font=PMingLiU][size=2][size=10pt]生炆桂皇骨腩
[/size][/size][/font][/size][/size][/font][font=PMingLiU][size=2][size=10pt]魚骨[/size][/size][/font]部份就用了來炆豬腩
[font=PMingLiU][size=2][size=10pt]魚骨先沾炸漿炸過以防魚肉因[/size][/size][/font][font=PMingLiU][size=2][size=10pt]炆煮散出[/size][/size][/font]
外貌黑[font=PMingLiU][size=2][size=10pt]黑[/size][/size][/font]不太不討好
芡汁味卻濃郁, 加以北菇冬瓜一起煮
冬爪重水又吸收了醬汁很入味
若不是已飽了9分, 叫一碗[font=PMingLiU][size=2][size=10pt]飯就可以抓光了[/size][/size][/font]
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紅豆沙很大大粒的紅豆
入口不是太甜, 輕嚐
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千層糕, 中間的吃不出是什麼~
蒸完的千層糕很鬆軟, 似雪芳蛋糕
總結:
季季紅這餐, 一圍包小費酒水都不用$3100
一人只是$250, 而每碟菜餚都驚人的多
吃不完打包回家再回味
突出的一定是[url=http://blogazine.beautyexchange.com.hk/batch.download.php?aid=222836]蝦禾米乳香豬[/url]莫屬
全餐亮點之一,不但只是美味
用來慶生日還提供了PARTY紙帽裝飾
豬仔都COSPLAY,好玩打熱了氣氛~
不要說可以替老人家興壽
連我候生細女都有意叫朋友來吃
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