![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-Ro-vg9-5ww2C2yDAUmtTlvaNFXzfNEPbM74JyUf7Upxn5n7QfvU6Fa0hZiGjhyphenhyphenoIN06xhLX-lORCzj6iWAiBczB5QcqrwJJbJqr4QLahdeyUM6rGbeo47pmph-8Lp5kPIMYm9lwRzk/s1600/20181126_201546.jpg)
好吧,來出清一點烹飪的照片,紀錄點食譜。
這是2018.11.26的晚餐。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4az3CUCa11vNQ_S_bXp14GPKjJacgKwkihy0WbaCx9-L0lona-W15beNaCwNtceKRy-kfbFVuzTed26OXK81v7OEijd3wabev7sOcX7Uuc-fbakNvkGdmSNGnDxrqrpnR4_7d78QL8QI/s1600/20181126_190345.jpg)
「廣島牡蠣」
這是在愛買買的,之前在愛買看到就有點興趣,不過一直沒想到要做什麼料理,只能想到土手鍋,後來在沸騰看到志麻桑做的牡蠣料理跟Aiba在他的節目裡做了牡蠣飯,嗯嗯...來試看看囉~
先來看牡蠣,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBc8O4lFaHqGw8VtoZT8G5wyy6xic7z0z31MXZJiI2OGSNYyPhUu9LnKm6DQyYhn3ck-MxwsnyPAtVp_Rc5zg4rAQJitoPtPmCrxAjkqVPSV41eQSrKEbMlHof6Zob-_eue8Gf6IF2uo/s1600/20181126_190446.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihztOcyOCx9K1V8xZBzEtIJOntBmgpEVNnvvaVy0WlJ1usFnqC4uCM3kLaHYNtBIURz5rMODK0MTM-l4Zxm89NSbwuTw7Bxk90rFa1GAe70_-u_aHglnMiRd9aEjd5B6uaRJn5e9V1xmU/s1600/20181126_190908.jpg)
退冰後的牡蠣,先用鹽水清洗乾淨,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkp3yZl9UuKLr1TlHSZMQgW9CK105sk9ei3zKz0RBAXjyGyZaH2MhO2XeOl-I4fXmTfpZDOXo-RXm7sVydBe7EtY9RnE3DBRSPXUwKzWn28KKYd4Tc0Xfpl0TsdvKkWwpmWkn9jxH7Ztk/s1600/20181126_190931.jpg)
牡蠣的個頭真的很大、很飽滿,
為了不讓牡蠣太縮水、也不想讓牡蠣在烹調中出太多水,先來處理一下,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1R5Nf3XkqY_nTDw21wfxJX6LP4pbW45deItG2u3TiqtUw8s7vvLg_Ze4v9s2Y6jaCQYJbE0Gjq8SO1j9VSAFmCc7nQNHKaI91lz7S3gY48G-17IFiX14weDrHzZM1cge1eJUDz8DiuDw/s1600/20181126_191021.jpg)
鍋內放水、米酒、牡蠣,然後開火煮,煮到水沸騰後熄火、瀝乾水份,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-lk9K4SBALgJWbrHE0qgL4MycXmZ8PTruDVSGFk2-8cmbZZJgg25WfQOrpDZ2-WOn2j4hLO_Pavzcu3FZ6qfQgRmjVXKLtKTyf3WImlRG1HVpNrpcTcmOf0eEENisWElLzMRQ33DMpbA/s1600/20181126_191221.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWDDYbaHL5EtNnFu4AUm_bpOEoAwV16o1WlXvvtDRMWGdvk1tTtStxl3tUBki60vrHPQaoVLGmglgP2eOXJD4W2p9Bn05x34Zu5aiRWtTXrcqojuuzsSdtB9U0D3yhZsgXyxzchOkRaU/s1600/20181126_191232.jpg)
稍微燙過得牡蠣雖然會縮一點點水,但感覺粉肥嫩的樣子。
當然如果是要煮牡蠣飯是不需要經過汆燙,不過我懶得分就一起,而且先燙過可以去點腥也好。
先來弄【牡蠣飯】,這個比較花時間。
材料:
牡蠣 數顆
米 一杯
水 一杯
薑 數片
醬油、雞粉 適量
作法:
1. 先將米洗淨、泡水約20分鐘(之後煮飯就用泡的水),
泡完水後再將適量的醬油、雞粉加入米裡,混勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPE0gOPwrUcHH52UUy1Gf6-ysnnGwmC99D4qStbjbYA5zr3y8b-qCaU-KjfI2bA14BrUI8ujiEgIp2NNhyk1iKx6EXbmuyhi20_n_siOAttAfeqx7hNdEYMsQtgSBcguJ-dEGFf7-U2AY/s1600/20181126_191714.jpg)
調味是為了讓飯有味道,但這個要配菜吃,所以調味請別太重。
2. 把薑片先鋪在飯上、然後排上牡蠣,放到爐子上先用中火加熱到冒蒸氣、轉小火煮10分鐘,接著熄火燜15分鐘即可。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUC9WFpZYRh_04FHQVQF1voYRCUz5Mn-RycFIUEtMKqjfbDDyZjr7STODvgilopCPANY1EYHJmGRCK5TZ3eKz2cWRHwfFj-bj5IjSJGjSy9USD1pT1FEllzH9L9hbRdVy_KmyIcoUhF8/s1600/20181126_191721.jpg)
薑片可以去腥、增味,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyVvNG4_k7RdwiGFm1wRp2U5JcbNenMQJrWHpbfoD9R9LnurUJoa7S3SPCITHRHbuboSeU7h9-CbRjS6x6F_D4Z7oORIRIVfLMSBhDAx2fUwgiR2aJDTeyThwugSQT5-f72ZUQasaP5M/s1600/20181126_191819.jpg)
把牡蠣豪爽的放上、開火煮,
最後,噹噹~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrWPk7XEeNS2KeeuLBbm03Ov513Olyge8x7_aqfkwXGEluWCJ1xiR4JJYkFISK3qPTkgqgjREz_LPA5dwb39L0b9iFmS9LcfgGU3kM1QX1Dj2TUoTC5Zwuk-VD8mVEhA69g5sY6XMZ1E4/s1600/20181126_200651.jpg)
香噴噴的牡蠣飯就完成,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfD6G9Hah6bb7CmT9nh2bAbX1xK_oQqxgzwTWApKKX9wVT_A-99K2Yf-vNa6Hwu89773QxLlzUF9l58QO3v14RnaboX_tcyUB9Nn5JoTFFso0OgrIMn_47xW67srODKMUhkJvaqF0RIk/s1600/20181126_200657.jpg)
不過原本大大顆的牡蠣都縮成蚵仔大小,太可惜了,下次就買蚵仔來煮就好.. XD
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiXTaSbyLHuj8WZdeVBmQJc4XwpMeHrwT14ae0c6bjf3eLQVnYOZZygPob4rOVto-Zcvfwl_a2xOz18U-1q9AAJmNuxX5QABSFGSuYUZs3JFLFYesApr8KeGbOB4-jFNh0d6YiyuL0NY/s1600/20181126_200733.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0DwV0GkftgdDFoQH4wMgu0PAtkp1LdNV6bOt0q266F0yKHYmT1_NI7cvU2f1TgnXGW9n19y1LKwZGDUjWNx2y8gYIFqMserkjflEIOuuZYOo0SWoTxS6zn5UpBhV3giuSIXTExmOAAc/s1600/20181126_201352.jpg)
不過這牡蠣飯真的還蠻好吃的,很香,有蚵仔粥的那種香氣,而且底部有鍋巴,口感不錯,我覺得做成茶泡飯也應該好吃呢!!
【馬鈴薯牡蠣包】
材料:
馬鈴薯 1顆
牡蠣 4顆
鹽、胡椒 適量
作法:
1. 把馬鈴薯切成細絲狀,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjGLWQxsOzWA2963vIBM8bH2Lfw9SSb-NZ3Zkb68yFYubRj1Ajx2o27mxD7Eumhq5Kr7KoCdrffvE6LeZUhtrl662OE1gY4J5I8Qm8_r9poxx96Nwd1iMl9OxyFJuC6KX8u0wmDsMpA4g/s1600/20181126_192518.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEbfOIseh9yIdeH1OrGl90n6Zq0KkgPKrp4Tdgm3ohnEsq5K9627g658J0t-ro1aS2cMrmOmOKaB20apOaFp1EnPUbNsnm5qQbPnl_LKmw9vSxh9ibpZK-b1py18DFUFyEjdF-iHjBqY/s1600/20181126_192522.jpg)
正好可以測試從福岡帶回的三德刀的功力,超好切~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi67ovUQZ9XTDZg8ta6D6I29eP80UnzomDaxWjn3NBHXpeletSRWHmNZwpwN8eTd55d5N73lUqWUrUfg443WwxOzXuTq__vMhArZhbgYaCrm3cjcjBDpzAgQc0BWmtye_DGxL6nVZX8J5w/s1600/20181126_192940.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDBHEsxJA4YEJ_MSE-iMon7Qw8DUd62xxWrXw_fd12YmLtIoBu36oY0gSbIMo0xCrERIUxxfbDGl_tAgids278gdhjOy3RmvR7dNeYDuxTWxO1MXMj5bR74_hsSOibeloIBTHy-rKtvf8/s1600/20181126_192950.jpg)
輕鬆的把馬鈴薯切成細絲狀,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eoeY969nn2Iff7-CuzQiZFFor2InkAywpELnlm_LyeT4ufTYYu1QoXe19HJl5GivHO5qq4ydfVb3DXxNuBQftfbGY0qbo0B-M8pPx2U0SvDGOse1B-i6ImLkj7oHaZINjZz20M17CvE/s1600/20181126_193138.jpg)
鍋內放油,把一半的馬鈴薯絲鋪成4個餅狀,慢火煎,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZXjWnx3XUUObN6tuQK-QpPRBff0tbGUEkLYvAFx2BcYqnBXERVfs4UArno1a9cuQe0DtZ-6p2li-0y39jrL9303hskGqkUbefj5q7d7A4K-yAQIAV7PLVBoyLIngkSXhNwgBZRMlIts/s1600/20181126_193411.jpg)
煎黃後翻面,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsku1SSa8Hvswl-91SUj3Waetg5nImCUlSxcfYLqqfsUG6ZidDLOg7lwMCGlGR-wv7W26K26fD8pok8u7079J0kHRE8nocW3L3hsqu11eWUEdtKVz2w_jZQaaNsgSnDunPhhbq49e3j3w/s1600/20181126_193849.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqB5yOJmOPhwxkwiDiMs5pmpt98hM356W0q_RoKaBYdcZjBcDG5limOAhpKFSdzaAc-4zdawJYlLjv0Y49T80lr62L7JPQqGqhaR7GPzz758WzejjsyFNj-YgLSVs488x6Q1kB27Bx-o/s1600/20181126_193911.jpg)
先在馬鈴薯上灑上鹽跟胡椒後再放上牡蠣,接著把剩下另一半的馬鈴薯絲鋪在牡蠣上,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aPZNRj6SfRLUcsmf0JL69bKC_bOy0Os9gRppUGU_cXbS-OjzWjG8gfMKKLMb8HJI9v3I26CbYQfaTW1V0OE5bkNgUsWQQuPS0bBAmTaeKy2K7I-gHCZqwGDF7bf2y1RBhx2QRe0rgrA/s1600/20181126_193947.jpg)
然後翻面繼續煎,等全部的馬鈴薯絲都煎到金黃色、熟了就可以盛起(記得要用鹽跟胡椒調味),
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpewEk3Cm8oKpNM62xH3iQMI-hfSidvkNazZ5aE_RUJmAgL9F4tBWIJiIF2IzbvWcu9kN1iMAbwp4MPttxaUgUmz9xmwuML2YZcU65Hj3_urf-1DT74daY9aIqtfyaS8r8SR8bFv6L9qk/s1600/20181126_194324.jpg)
噗~火候有點過頭,焦焦的... XD
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnIcgSiVsdgASueZ0CHCf1GLnJUFT4rSHYGJOV2LK7m3fxQkjoG_T5crAsnCrzteFFYXF8VeTcjmkAv0EuqPlpiPygh8wZHreD-GChAExrOoT2sUDC1wJsAJUQ-Y_Ojsc3yWIuKOhAb4/s1600/20181126_201518.jpg)
不過吃起來口感還不錯,而且灑上從廣島帶回的辣醬,很搭。
這道還可以改進,因為我沒有放太多油,覺得沒能把馬鈴薯煎到很脆就似乎少了點什麼,
有機會再看看能做怎樣的調整了。
大概就醬,簡單的紀錄。
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