涼拌 炸油 打汁 各有好滋味Liangbanzhayou have a good taste of juice

涼拌 炸油 打汁 各有好滋味 　瑞士酪梨油鍋 　酪梨鮪魚生魚片拌酪梨油沙拉 【周小仙】有「森林中的奶油」美稱的酪梨，由於富含不飽和脂肪，果肉嘗起來特別香嫩，柔軟細緻的口感中，帶著股淡淡青草芳香。此外，品嘗酪梨還有一項特色，即是微熟或熟透時品嘗，各有特色，溫潤果肉能打果汁也能入菜吃，若再搭配清香的酪梨油，更能襯托出酪梨微甘。 這次食譜特別邀請日本24inc株式會社的主任三井高明與社長三井葉子，替大家示範混合了日系風的歐式料理，風味層次相當細膩。 瑞士酪梨油鍋 材料：酪梨1/2個、茄子1條、綠色花椰菜1/4顆、青椒1個、杏鮑菇1朵、紅黃甜椒各1/4個、蘑菇3朵、蘆筍3根、牛肉50g、 豬肉50g、蝦子6隻、酪梨油300c.c. 醬汁：日式醬油、日式柚子醬油、岩鹽 作法： 1.把酪梨等蔬果食材切成適當大小，可切成塊狀與條狀。 2.牛、豬、蝦肉先切塊炒熟，備用。3種沾醬分別準備好。 3.將酪梨油倒進小鍋中，以小火加熱至油滾，再把熱油移至巧克力鍋用容器中，下方用蠟燭保溫。 4.用竹籤叉入想吃的食材，放入油鍋中稍微炸一下，即可沾醬食用。 TIPS： 這是瑞士很傳統的油鍋美食，由於「油」在這道料理中相當重要，建議用酪梨油、橄欖油等優質油品，更健康美味。若食材品質好，不沾醬也好吃。 酪梨牛奶 材料：酪梨半個、鮮乳300c.c.、冰塊或水100c.c.、蜂蜜 作法： 1.酪梨去除果皮與子。 2.將酪梨、鮮乳、水放入果汁機中打汁。 3.倒進杯子後，再依個人喜好加入蜂蜜調味。 TIPS： 若要打酪梨牛奶，建議選用熟透的軟酪梨打汁更好喝。 現打現喝最佳，擺久了果肉與果汁容易分離、氧化，風味自然會下降。 材料：酪梨1/2個、牛番茄 1/4個、赤身鮪魚400g、洋蔥1/4個 沙拉醬：酪梨油5c.c.、檸檬汁10c.c.、鹽、胡椒少許、日式醬油或日式柚子醬油5c.c. 作法： 1.將鮪魚切成大小一致的方型。熱鍋後，將鮪魚塊6面稍微煎熟，保持肉質鮮嫩。 2.酪梨油、檸檬汁、日式醬油、鹽、胡椒全部倒入碗中，拌勻。 3.將洋蔥切段、酪梨與番茄切片後，拌進調好的醬汁裡。 4.依序把酪梨片、番茄片、洋蔥放在赤身鮪魚上，用叉子固定。 TIPS： 建議用小火煎鮪魚塊，只要將表面煎熟即可，中心保持最嫩的生魚片，配上口感互異的酪梨片、番茄片、洋蔥，風味很特別喔。 2008-09-04 Liangbanzhayou have a good taste of juice Switzerland Laoliyouguo Lao Li tuna sashimi salad oil mixed with Lao Li Zhou Xiao-xian [] "in the forest butter" reputation of Lao Li, as rich in unsaturated fats, particularly Xiangnen flesh taste, soft texture and meticulous, with shares faintly fragrant grass. In addition, the Lao Li also has a taste characteristics, that is, when Shutou-cooked or taste, each with characteristics, Wenrun fruit juice can also play into the food to eat, if Qingxiang with the Lao Li oil, more background to Laoli Micro-Gan. The recipes specially invited 24 inc Japan's Mitsui Co. director and director of Mitsui leaves clever, for all the mixed model of the wind on the Continental dishes, a delicate flavor levels. Switzerland Laoliyouguo Materials: Lao Li 1 / 2, an eggplant, green broccoli 1 / 4, 1 green pepper, a Pleurotus eryngii, the Yellow sweet pepper 1 / 4, three mushrooms, asparagus 3, Beef 50 g, pork 50 g, shrimp 6, Lao Li Yau 300 c.c. Sauces: Japanese soy sauce, Japanese-style grapefruit sauce, rock salt Practices: 1. Laoli the ingredients such as fruits and vegetables cut into the appropriate size, can block and cut into strips. 2. Cows, pigs, Xiarou first cuts Chaoshu, spare. James three kinds of sauce were ready. 3. Laoli oil will be filled Xiaoguo, a small fire heating oil to roll, then moved to the chocolate pot heat the oil used in containers, candles below the insulation. 4. Fork to eat with thin bamboo sticks of ingredients, Add to Youguo slightly in the bombing, you can become butter consumption. TIPS: This is a very traditional Swiss food Youguo, because of "oil" in this very important in the Road Restaurant, Lao Li proposed to use oil, olive oil, and other high-quality oil, more healthy delicious. If the ingredients good quality, not James also delicious sauce. Lao Li milk Materials: Lao Li half, Xianru 300 c.c., ice or water 100 c.c., honey Practices: 1. Laoli remove peel and son. 2. Lao Li will, Xianru, water Add to fruit juice in a juice machine. 3. Filled the cup, then according to personal preference seasoning by adding honey. TIPS: To fight Lao Li milk, the proposed optional Shutou Laoli a soft drink juice better. Is a drink is the best place for a long time pulp and juice easy separation, oxidation, the flavor will naturally decline. Materials: Lao Li 1 / 2, cattle tomatoes 1 / 4, naked tuna 400 g, onion 1 / 4 Salad dressing: Lao Li Yau 5 c.c., lemon juice 10 c.c., salt, pepper a small, Japanese-style soy sauce or soy sauce, grapefruit-5 c.c. Practices: 1. Tuna will be cut into the same size of the square. Reguo, will face a little tuna Yukuai 6 Jianshu, keep meat fresh. 2. Laoli oil, lemon juice, Japanese soy sauce, salt, pepper into the bowl full,拌匀. 3. Onion will be cut, the Lao Li and tomato slices, into the mix for good in sauces. 4. Laoli then the film, the film tomato, onion naked on the tuna fish, using fork fixed. TIPS: Yu Kuai proposed Yong Xiaohuo fried tuna, as long as the surface will be Jianshu, centres of the most tender of sashimi, coupled with the taste vary Lao Li films, films tomato, onion, very special flavor Oh. 2008-09-04 For more information, see World Journal News ePaper

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