頓悟外縣市火雞肉飯為何常搞成泡飯 - 嘉義
By Barb Cronin
at 2020-07-26T14:59
at 2020-07-26T14:59
Table of Contents
剛剛在台南吃一家火雞肉飯,有幾點讓我想發篇食記吐槽
https://i.imgur.com/vutVjKp.jpg
https://i.imgur.com/pCfR6TU.jpg
https://i.imgur.com/7M29Ral.jpg
首先第一口的肉莫名乾、柴讓我嚇到,可是後來就沒事了
這樣一碗55然後筍干底下是沒肉的
湯汁油水特別多
後來想想就算了,這根本外縣市通病,尤其物價高一點的,差不多就這個量這個價
然後我就想啊,到底為什麼這麼外縣市多店家都把火雞肉飯做成泡飯?
先說我對這種吃法沒意見,我小時候超愛把貢丸湯豬血湯淋下去拌,有客群特別喜歡也能
理解。
此時猛然想到,只有那第一口,在邊緣的肉是乾柴的
反正就是外縣市可能因為運輸或成本考量,不然就技術問題,造成肉普遍偏柴,就把油淋
好淋滿來補救
以下開放噓早就知道了
--
https://i.imgur.com/vutVjKp.jpg
https://i.imgur.com/pCfR6TU.jpg
https://i.imgur.com/7M29Ral.jpg
首先第一口的肉莫名乾、柴讓我嚇到,可是後來就沒事了
這樣一碗55然後筍干底下是沒肉的
湯汁油水特別多
後來想想就算了,這根本外縣市通病,尤其物價高一點的,差不多就這個量這個價
然後我就想啊,到底為什麼這麼外縣市多店家都把火雞肉飯做成泡飯?
先說我對這種吃法沒意見,我小時候超愛把貢丸湯豬血湯淋下去拌,有客群特別喜歡也能
理解。
此時猛然想到,只有那第一口,在邊緣的肉是乾柴的
反正就是外縣市可能因為運輸或成本考量,不然就技術問題,造成肉普遍偏柴,就把油淋
好淋滿來補救
以下開放噓早就知道了
--
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