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← Pauline Wong: 蘿蔔魚湯配醬蘿蔔皮 Seasoned Turnip Peel with Turnip Crucian Carp Soup

咖喱蔬菜 Vegetable Curry →

Apr 21 2014

曾國生師傅：柴把鴨絲津菜卷 Preserved Duck Neck and Cabbage Rolls

Special thanks: Friends of the Earth (HK)

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By Food.Asia • Posted in 食譜 Recipes, 剩食食譜 Leftover Recipes, 廚師私房食譜 Chefs' Private Recipes • Tagged Chefs' Private Recipes, 食譜, Preserved Duck Neck and Cabbage Rolls, recipes, 廚師私房食譜, 曾國生師傅, 柴把鴨絲津菜卷

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← Pauline Wong: 蘿蔔魚湯配醬蘿蔔皮 Seasoned Turnip Peel with Turnip Crucian Carp Soup

咖喱蔬菜 Vegetable Curry →

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💭如何分辨虹鱒魚與三文魚🍣 1️⃣虹鱒魚大多是淡水飼養，而淡水飼養的魚類出現寄生蟲的問題較多，假如我們把虹鱒魚作刺身食用，我們身體裏出現寄生蟲的風險便會大大提高。 2️⃣如果煮熟了兩者確實較難用眼睛去辨別，但在未煮的情況下，我們可以從肉身的顏色來分辨，虹鱒魚的色澤較為鮮艷，肉色呈鮮橙色，所以總會讓人覺得它較為新鮮；三文魚的肉色是粉橙色，顏色較淡。 3️⃣口感方面，由於三文魚的脂肪較高，所以肉質會較嫩滑；而虹鱒魚的肉質會較有口感。詳情留意http://food.asia #salmon #foodeducation #foodietips #goasia #dotasia #risewithasia

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