PHSeaFood:006魚思魯味


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**3.鴨翅、雞翅…等,其外皮很Q很有嚼勁,裡面的肉帶濕度,因此吃起來不會乾,滷的也夠味,重點是吃完不會呈現死鹹狀態。 **3.鴨翅、雞翅…等,其外皮很Q很有嚼勁,裡面的肉帶濕度,因此吃起來不會乾,滷的也夠味,重點是吃完不會呈現死鹹狀態。
**4.它的酸菜搭配魯味就是優,有加乘作用。 **4.它的酸菜搭配魯味就是優,有加乘作用。
 +[[Image:魚思101.JPG|710px|right|thumb|魯味拼盤]]
 +[[Image:魚思102.JPG|710px|right|thumb|低溫冷藏的魯味食材]]
 +[[Image:魚思103.JPG|710px|right|thumb|價目表]]

Revision as of 15:05, 24 November 2008

  • 編號:006
  • 組別:創意新店家:近年新開業美食澎湖餐廳、小吃店、路邊攤……
  • 店名:魚思魯味
  • 地址:澎湖縣馬公市三民路34號
  • 營業時間:下午三點半出滷,冰鎮後即可販售,營業時間到凌晨一點。
  • 主要推薦美食:鴨翅、雞翅、雞腳、鴨脆腸…很多,另外免費的佐料酸菜也很推。
  • 店家暨美食特色說明
    • 澎湖地區基本上都還是以熱魯味的店家為大宗,位於三民路上多福豆花對面的『魚思魯味』,是澎湖少見的冰魯味店家之一。開業僅一年多的老闆說,自己在台灣曾開過類似的餐飲店,汲取的經驗廣泛,所以自己對於魯味的功力很有信心。店內販售食材約有二十餘種,有鴨舌、鴨頭、鴨翅、鴨胗、鴨心、鴨脆腸(俗稱的口香糖)、鴨血、雞腳、雞翅、豬肝、豬耳朵…等,一般人從店家的外觀似乎看不出什麼端倪,但是仔細一瞧,就會發現放置魯味的櫥櫃是為低溫調控的,並非一般,因為這種機台既可隔離外界髒空氣達到保鮮效果,也可以在魯味製作上提高肉質的口感。將剛滷好的鴨翅、雞腳…等,放置稍待冷卻後即以低溫調控方式處理,不但能增加表皮的Q度並同時能將香味鎖入肉中。
    • 關於滷汁,老闆說,每個地方的口味特性都不盡相同,經觀察發現澎湖人口味偏甜,因此老闆研究每種中藥材的特點,經過一次次的修改後配方才終於穩定下來。吃魯味也要兼顧健康,強調滷汁絕不加味精也不加醬油,為了維持鹹度與甜度,老闆會依當天食材的量,然後利用電子磅秤磅出鹽巴與糖該有比例的量,也因為這樣,滷出來食物不會呈現死鹹狀況,當然吃完也就不會口乾舌燥了。
    • 由於食材種類、性質都不一樣,因此滷汁還要分為三種,老闆說,各種材料適得其所,才不會讓肉的腥味與其他材料混雜影響風味。
    • 除了滷汁調配的功夫外,接下來要靠的就是技術了,陳老闆說,食材適合的火侯不一樣,因此要先將欲滷的食物分類好,這樣才能達到事倍功半的效果。例如鴨翅與雞腳只能用小火慢燜一個半小時;豬肝要以大火滷滾約五十分鐘;另外鴨頭則要滷約兩個小時左右。
    • 此外店內的魯味佐料與配菜也相當別具風味,它的『酸菜』吃得到很純粹的脆、甜,香氣十足又帶辣,絕非一般。經詢問,發現老闆是特別選用高於一般市價兩倍成本的價格的酸菜,然後自行切、炒,難怪會這麼迷人呢!
  • 推薦理由
    • 1.食材新鮮,老闆說生鮮肉類都是台灣過來的,品質有保證。
    • 2.滷汁是經過市場長期觀察,經一次次修正才訂下來的,整個很用心。
    • 3.鴨翅、雞翅…等,其外皮很Q很有嚼勁,裡面的肉帶濕度,因此吃起來不會乾,滷的也夠味,重點是吃完不會呈現死鹹狀態。
    • 4.它的酸菜搭配魯味就是優,有加乘作用。
魯味拼盤
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魯味拼盤
低溫冷藏的魯味食材
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低溫冷藏的魯味食材
價目表
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價目表