天然回甘 發現黑蒜的祕密
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經專家研究發現黑蒜有高含量的精胺酸與麩胺酸,也是最能產生甘味的成分,因而在料理中可扮演調味的角色,讓食材天然回甘,利用黑蒜熬煮成火鍋湯頭的方式,在台灣目前頗為風行。另外,國人講究醫食同源的養生料理中,也常選用黑蒜燉湯,拌入麵食,或以少量黑蒜搭佐海鮮類菜式也很適合,其淡淡清香如陳皮般可為食物加分,且不搶味,味道久煮不散,是極好的健康食材。
【發酵變出回甘好食材】大廚帶路:腐乳的進擊 私房提味3妙招(上篇)
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【蒜香脆皮烏骨雞】
炸子雞是一道港台兩地都相當喜愛的餐點,此道料理主廚別出心裁選用肉質鮮嫩的烏骨雞,搭配辛香白蒜與甘甜黑蒜作為填充餡料塞入整隻雞肉,充分醃漬兩日後才取出料理,完成後不但外皮酥脆、肉質柔嫩,入口時飽滿香甜風味無可比擬。
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靈感乾涸、欠缺煮食新意?想挑戰刁鑽菜式但無從入手?Chef Buddy全天候為你解答任何餐飲業相關嘅疑難雜症,送上廚師靈感、專業食譜以及餐飲經營策略。