PHSeaFood:新臺澎日本北海道干貝醬
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Strict Standards: Non-static method MagicWord::get() should not be called statically, assuming $this from incompatible context in /var/www/html/mediawiki/includes/Parser.php on line 1952
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From PHSea
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| - | *'''美食'''：[[新臺澎特產行]]北海道干貝醬[[Image:新干101.JPG|300px|right|thumb|]] | + | *'''美食'''：[[新臺澎特產行]]北海道干貝醬[[Image:新干101.JPG|300px|right|thumb|新臺澎第二代的日本北海道干貝醬]] |
| *'''地址'''：澎湖縣馬公市民生路13之4號 | *'''地址'''：澎湖縣馬公市民生路13之4號 | ||
| - | *'''地圖'''：[[Image:新干102.JPG|300px|right|thumb|]] | + | *'''地圖'''：[[澎湖馬公市區地圖]] [[Image:新干102.JPG|300px|right|thumb|看到美淇這個牌子其實就是新臺排的意思]] |
| *'''電話'''：06-9275113 | *'''電話'''：06-9275113 | ||
| *'''傳真'''：06-9272199 | *'''傳真'''：06-9272199 | ||
| *'''原料'''：日本進口北海道干貝、蝦米、辣椒、葵花油、沙茶、糖、豆鼓 | *'''原料'''：日本進口北海道干貝、蝦米、辣椒、葵花油、沙茶、糖、豆鼓 | ||
| - | *'''保存期限'''：約六個月[[Image:新干103.JPG|300px|right|thumb|]] | + | *'''保存期限'''：約六個月[[Image:新干103.JPG|300px|right|thumb|製作原料說明]] |
| *'''保存方式'''：放置於冰箱內，避免高溫環境 | *'''保存方式'''：放置於冰箱內，避免高溫環境 | ||
| - | *'''介紹'''：[[Image:新干105.JPG|300px|right|thumb|]] | + | *'''介紹'''：[[Image:新干105.JPG|300px|right|thumb|絲狀的日本干貝醬不那麼油膩，很適合直接拌麵]] |
| **新臺澎干貝醬為澎湖干貝醬發跡的始祖之一，製作技術與食材選用均十分用心，先前已經介紹過[[新臺澎特產行|新臺澎研發的第一代干貝醬]]，近日拿到老闆娘研發的第二代干貝醬，品嚐後分享介紹給板友。 | **新臺澎干貝醬為澎湖干貝醬發跡的始祖之一，製作技術與食材選用均十分用心，先前已經介紹過[[新臺澎特產行|新臺澎研發的第一代干貝醬]]，近日拿到老闆娘研發的第二代干貝醬，品嚐後分享介紹給板友。 | ||
| - | **第二代干貝醬和第一代干貝醬最大的差異在於干貝材料的來源，澎湖大多數的干貝醬業者均以越南為進口地，市場上如有宣稱以澎湖干貝製作的干貝醬多為不實廣告，新臺澎第二代干貝醬提高干貝品質，從日本北海道進口高級干貝為原料，日本北海道干貝口感甘甜，咬勁較具彈性，絲條狀肉肌分明，比起越南干貝在製作上表現得較出色。[[Image:新干106.JPG|300px|right|thumb|]] | + | **第二代干貝醬和第一代干貝醬最大的差異在於干貝材料的來源，澎湖大多數的干貝醬業者均以越南為進口地，市場上如有宣稱以澎湖干貝製作的干貝醬多為不實廣告，新臺澎第二代干貝醬提高干貝品質，從日本北海道進口高級干貝為原料，日本北海道干貝口感甘甜，咬勁較具彈性，絲條狀肉肌分明，比起越南干貝在製作上表現得較出色。[[Image:新干106.JPG|300px|right|thumb|趁機玩玩新買的D80跟35MM鏡頭]] |
| **第二代以日本干貝製作的干貝醬比較不油膩，干貝為絲條狀，混著蝦米更具有海鮮味，第一代的干貝醬適合炒飯、炒菜、製作料理，第二代干貝醬則因為不那麼油膩，直接拌麵或下飯佐酒都不錯。 | **第二代以日本干貝製作的干貝醬比較不油膩，干貝為絲條狀，混著蝦米更具有海鮮味，第一代的干貝醬適合炒飯、炒菜、製作料理，第二代干貝醬則因為不那麼油膩，直接拌麵或下飯佐酒都不錯。 | ||
Revision as of 04:14, 25 September 2007
- 美食：新臺澎特產行北海道干貝醬
新臺澎第二代的日本北海道干貝醬
- 地址：澎湖縣馬公市民生路13之4號
- 地圖：澎湖馬公市區地圖
看到美淇這個牌子其實就是新臺排的意思 - 電話：06-9275113
- 傳真：06-9272199
- 原料：日本進口北海道干貝、蝦米、辣椒、葵花油、沙茶、糖、豆鼓
- 保存期限：約六個月
製作原料說明 - 保存方式：放置於冰箱內，避免高溫環境
- 介紹：
絲狀的日本干貝醬不那麼油膩，很適合直接拌麵- 新臺澎干貝醬為澎湖干貝醬發跡的始祖之一，製作技術與食材選用均十分用心，先前已經介紹過新臺澎研發的第一代干貝醬，近日拿到老闆娘研發的第二代干貝醬，品嚐後分享介紹給板友。
- 第二代干貝醬和第一代干貝醬最大的差異在於干貝材料的來源，澎湖大多數的干貝醬業者均以越南為進口地，市場上如有宣稱以澎湖干貝製作的干貝醬多為不實廣告，新臺澎第二代干貝醬提高干貝品質，從日本北海道進口高級干貝為原料，日本北海道干貝口感甘甜，咬勁較具彈性，絲條狀肉肌分明，比起越南干貝在製作上表現得較出色。
趁機玩玩新買的D80跟35MM鏡頭 - 第二代以日本干貝製作的干貝醬比較不油膩，干貝為絲條狀，混著蝦米更具有海鮮味，第一代的干貝醬適合炒飯、炒菜、製作料理，第二代干貝醬則因為不那麼油膩，直接拌麵或下飯佐酒都不錯。
