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[請益] 比目魚鰭邊肉(緣側)的問題
Sep 10th 2013, 17:16, by caffeine911

作者caffeine911 (傷逝者只是自憐而已)

看板Food

標題[請益] 比目魚鰭邊肉(緣側)的問題

時間Tue Sep 10 17:16:14 2013

不知從何開始，炙燒比目魚鰭邊肉成了壽司店普遍的菜單選項 通常是做成軍艦捲，幾條白色的鰭邊肉鋪上醋飯上，然後噴槍燒炙 嚐起來香氣十足，油豐味甜。非常受歡迎 但是這不是我以往認知的比目魚緣側阿。這疑惑放在我心裡很久了... 我從日本壽司書上看到的和在日本吃到的，是完全不一樣的東西 它是一整塊結實完整的部位，顏色帶點粉紅，做成握壽司。 吃起來味道清淡、有嚼勁。是一道強調口感的料理。 很抱歉沒有圖片可供說明。請問這兩種東西，到底何者才是正統? 突然想到這個問題..... -- Baseball is the only sport... where you can fail 70 percent of the time and still be great. It's about trying hard and never, ever, ever givin' up. Just think about it. If you get a hit three out of every 10 times... you're at bat, you're really good. -- ※ 發信站: 批踢踢實業坊(ptt.cc) ◆ From: 220.130.212.108

→ masayori:之前我記得有看過, 粉紅色的才是對的 09/10 17:26

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