猩厨日记
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🌟树番茄酸萝卜炒猪颈肉 🍅树番茄 树番茄是第一个我之前经常听到但是没有见过的食材，刚买到时候迫不及待的切开尝了，与我记忆中的番茄完全不同，酸涩又带有浓郁的果味，尝试拌白糖吃才勉强入口。网上大多处理方法是炒肉/做酱，正好有在尝试发酵番茄，同样的方法进行了发酵，酸度和果味更加穿透且不刺激。 酸萝卜 一直作为前菜小菜来着的，很简单的用话梅和盐糖腌渍，很意外的上次没用完，顺手加了进去，泡萝卜水的甜味和萝卜的爽脆让口感变的更丰富 🐷猪颈肉 没什么原因 我爱吃 treetree的 油润好吃😋 搭配酸的食材很解腻 之前也试过炒鸡炒牛肉 口感最好的还是猪颈肉（最近发现猪板筋口感也很相似 贵州餐厅都会用，目前我还没找到市场有卖的 之后研究下 这道菜也算是我第一道带有自己风格和花时间研究的菜，巨下饭！巨好吃！每一位客人 每一位都很喜欢 吃得很干净，洗碗的时候可开心了哈哈哈 之后还会和大家继续分享其他菜的研发日记～ 欢迎大家关注！ #欢迎来我家 #私厨#猩厨#bistro #融合菜 #饭张力十足 #花式新吃法#安福路美食 #震撼美味 #招牌菜
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很多很多的爱 大口吃饭 开怀大笑 幸福是如此简单 最后，朋友们！ 很快将会有下周菜单啦！🤫🥰 #欢迎来我家 #私厨 #安福路美食 #猩厨 #猩猩饭桌 #食春趣知春意 #在春天幸福地吃饭 #上海成人小饭桌 #小饭桌
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