fibbi

回復 1# billleevanchi


    thanks for sharing.

daimo

best of both world ...

Tail - steam or sashimi.

head and craws - wok fried.

billleevanchi

中式酒樓最痳煩係﹐俾你睇到隻3磅新鮮既﹐入到廚房又唔知會唔會換隻冰既或者唔夠秤既俾你﹐試過在richmnond 食街一間野叫皇帝蟹, 間野懶忙﹐冇俾過隻live我地睇﹐就蒸左﹐ 吹到脹哂。若果自己屋企整﹐一次整兩三隻肯定超級煩。

billleevanchi

不過講開又講﹐自己都好鐘意上湯蒜容蒸﹐不過真係冇諗過keg 會整得咁好﹐點小小牛油﹐千其唔好過多﹐效果最好。其實我諗無論中或西食法﹐最緊要都係唔好overcooked, 我覺得咁正可能因為食得太多中式煮法都未定。朋友試過話佢試過最正既西式lobster係brook house 個隻﹐佢都話keg既味道拍得住brook house,不過brook house 個次隻lobster 既size 就細好多。