自家製作 ~~~(保爾妻主理) -- fotop.net photo sharing network

P1080395 - 胡麻汁涼拌蕃茄鳳尾蝦
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P1080389 - 配牛西冷串燒
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P1080388 - 煙肉鮮菌意粉
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P1080383
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P1080373
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P1080370 -大閘蟹再度encore
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P1080365-此酒香醇甜美，配蟹一流，切記不要加話梅!
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P1080363-吃蟹必備:太雕酒及薑茶
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P1080357-今次我們買了兩公蟹
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P1080355
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P1080328
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P1080323 - 椒鹽七味香煎豆腐
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P1080322 - 梅菜蒸排骨
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P1080320
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P1080275-日式雞肉親子蛋飯
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P1080268-紅豆沙沙配日式烤年糕
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P1080259 - 始終雄蟹蟹膏香味濃郁、軟滑。但母蟹肉質肥腴鮮美，各有千秋。
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P1080256 - 期待已久，零七年終於第一次品嘗大閘蟹。
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DSC_4948-香芹蘿蔔絲煮黃花魚~煎香的黃花魚配上香芹蘿蔔絲上湯，顯得格外鮮甜。
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P1080232 -日式黑豚生薑燒~配上車里茄、卷心菜芝麻沙律汁，份外清新可口。
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P1080230 - 我們買了一公、一母蟹。
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P1080224 - 所謂「九月圓臍十月尖，持螯飲酒菊花天」也就是農曆九月要品嚐雌蟹。
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P1080218-紅豆煲透後壓成豆沙，加冰糖及小許鹽煲滾。
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P1080214-紅豆較本地買到的大粒，顏色也較鮮明有光澤。
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P1080210-紅豆於日本旅行時購買
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P1080207-自家制羅宋牛尾湯
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P1080201-大蝦蘆筍忌廉汁意粉
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DSC_4919-烤魽魚柳及香煎和牛扒
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DSC_4908
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DSC_4904-烤前把醃料洗去，吸乾水份及加上橄欖油。
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DSC_4897-魽魚柳先用白味噌及味琳等醃上一天。
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DSC_4896-日本降霜和牛
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