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海鮮"蒸"美味! 日式無油煙料理

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Uploaded by on Aug 16, 2010

「蒸籠蒸」這項料理方式是由位於晶華酒店地下三樓的三燔本家率先自日本引進,它是利用涮涮鍋原有的熱蒸氣以及滾熱高湯的鮮味,將置於鍋上、日本檜木特製的蒸盤中的食材快速­蒸熟,烹調過程簡練自然、無煙無油,成品呈現原汁原味、入口理所當然的清爽無負擔,而蒸籠掀蓋當下,一陣氤氳瀰漫、散發出來的香氣以及視覺效果,不但是增添味覺享受的一大­噱頭,更是令人現場食慾大增。三燔101主廚表示:「日本人的飲食習慣非常注重節氣,所謂〝夏不食冬蔬、秋不食春產〞,就是講求品味當令食材的基本原則。因此,我們便選擇­了清酒、昆布和山椒三種夏天的調味食材,以蒸籠蒸的方式進行料理,創造出更適合夏天品嚐的美味。」

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