Dependent Origination

豉汁蒸蚝

Posted on: September 27, 2008

03/04/2007


自从搬到加州来, 一直吃不到大蚝了. 只有中蚝可以吃. 大蚝清蒸最好, 小蚝生吃最好, 中蚝有点不上不下, 就算比较versatile吧, 所以就变变花样儿啦

这次的豆豉先在油里面炸过. In the end, this turns out to make all the difference! 以前豆豉懒的时候直接放, 不懒的时候也就是煎一煎, 但是口味都不是特别好, flavor很dry很sharp很stale. 这一次可真是不一样了. 第一次觉得自己做的豆豉也挺好吃的哈

照片不是很理想. 虽然味道很好, 但是拍照的话来看, 葱和香菜都显得太多了, 有点喧宾夺主. 应该每个蚝就来上三两个葱圈儿一篇香菜叶子. 然后这样子好几个堆在盘子里面, 吃的时候很解气, 但是其实应该有一个白色的长方形的盘子, 只码上三个蚝, 彼此之间隔上一两迈, 再照照片, 凸显咱minimalist的丰采

food照片儿拍多了, 一定会更新盘子碗儿的. 此话不假

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