tag:blogger.com,1999:blog-17989407786648947512024-03-14T02:02:28.272-07:00笨豬小慧&醒目主人愛吃‧愛煮‧愛美‧愛玩‧愛生活Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.comBlogger617125tag:blogger.com,1999:blog-1798940778664894751.post-27724219675315467852013-10-01T06:48:00.000-07:002013-10-03T07:36:39.721-07:00終於搬blog喇~~~~麻煩大家add番我呀!<div>
我終於搬咗喇~~最後決定雙blog並行<br />
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<a href="http://simpsonsimple.blogspot.hk/" target="_blank">http://simpsonsimple.blogspot.hk/</a><br />
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<a href="http://simplekan.pixnet.net/blog" target="_blank">http://simplekan.pixnet.net</a><br />
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add番我啦~~~thx=)<br />
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BY笨豬小慧SIMPLE</div>
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com3tag:blogger.com,1999:blog-1798940778664894751.post-52833271022178551692013-08-30T01:31:00.000-07:002013-10-03T07:36:31.782-07:00yahoo blog,終於都要bye bye<div class="img-wrap">
<img height="184" id="1134625" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/QNyrOPzbP9CoGjEQXWXKwQ.jpg" title="ybolg88" width="640" /><br />
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剛剛收到一個驚天惡耗,<span style="font-size: 26px;">yahoo blog將於2013年12月26日關閉服務!!!!</span><br />
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<a href="http://blog.yahoo.com/yblog_hk/articles/1350869" target="_blank">http://blog.yahoo.com/yblog_hk/articles/1350869</a><br />
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點算????<br />
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呢個結婚+婚後+煮食blog寫咗3年幾喇~~~係呢個yahoo blog搵到好多有用的資訊,亦認識了好多blog友,更記錄了我倆的回憶啊~~~雖然一直垢病yahoo blog有好多系統問題,又成日死機,但都感情用事地對yahoo blog不離不棄啊~~~<br />
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依家佢話摺就摺,真係好傷心T^T<br />
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而且,搬blog真係一項歷史大工程!!!! (仲未搵到心水平台搬家Y_Y)<br />
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希望各位blogger搵到新的「容身之所」,亦希望我o地仍然能夠keep in touch!!!<br />
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YAHOO BLOG,BYE BYE <img src="http://l.yimg.com/op/blog/images/emoticon/20.gif" title="(crying)" /><img src="http://l.yimg.com/op/blog/images/emoticon/20.gif" title="(crying)" /><img src="http://l.yimg.com/op/blog/images/emoticon/20.gif" title="(crying)" /><img src="http://l.yimg.com/op/blog/images/emoticon/20.gif" title="(crying)" /><br />
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PS:怕出現混亂,搬blog前,會暫停出post (打咗好多文save係草稿度tim~~唔知點算lu V_V)</div>
<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com9tag:blogger.com,1999:blog-1798940778664894751.post-2238710920366695412013-08-14T00:59:00.000-07:002013-10-03T07:40:00.345-07:00[食譜] 爵士湯 (淮山版)家中有不少花膠、乾瑤柱、冬菇等等的存貨,見唔洗額外買好多料,pat pat痕,煲個<strong>爵士湯</strong>試吓啦~~<br />
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參考<a href="http://oniyomeryori.blogspot.hk/2012/04/blog-post_4579.html" target="_blank">鬼嫁食譜</a>,但自己改咗少少材料。<br />
因為我有點肚瀉,所以將滑腸的沙蔘肉竹改成健脾的淮山時實。又因為買唔到蜜瓜,所以改咗用哈蜜瓜啦~~<br />
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呢煲湯真係落重料,啖湯又甜又濃味,仲有豐富膠質,湯渣都食得,煮少一味^^<br />
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<img height="335" id="1128435" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/I7VxxaOcqP.emyIZ36C.9Q.jpg" style="line-height: 1.22;" title="IMG_6273" width="400" /><br />
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<span style="line-height: 1.22;">用LC煲煲湯就可以分階段落材料,而且LC煲鎖水力佳,中途唔需要加水呀~~~煲起仲有4碗幾水啊~~~</span><span style="line-height: 1.22;"><br /></span><br />
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<img height="400" id="1128434" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/kq3xhy3fupehQPVYfnk8Bw.jpg" title="IMG_6273a" width="366" /><br />
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<strong>材料:</strong>(2~4人份量)<br />
瘦肉 -- $30<br />
雞腳 -- 6隻<br />
花膠 -- 半碗<br />
螺頭 -- 1隻<br />
冬菇 -- 4隻<br />
無花果 -- 3顆<br />
果皮 -- 1片<br />
蜜棗 -- 1粒<br />
杞子 -- 1湯匙<br />
乾瑤柱 -- 2粒<br />
淮山+時實 -- $10<br />
哈蜜瓜 -- 1/4個<br />
水 -- 2湯碗<br />
薑、蔥 -- 適量<br />
鹽 -- 約1茶匙<br />
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<strong>鍋具:</strong><span style="line-height: 1.22;">Le Creuset </span><span style="line-height: 1.22;">24cm round<br /><br /><strong>做法:</strong><br />1. 瘦肉洗淨切大件;</span>螺頭、雞腳洗淨;<br />
2. 冬菇、杞子、淮山、時實、蜜棗、果皮、無花果、乾瑤柱各自浸軟<span style="line-height: 1.22;"><br />3. 煮沸1/3煲的水,先將瘦肉汆水,之後下薑蔥,將花膠、螺頭、雞腳汆水,全部瀝乾水備用<br />4. 螺頭切厚片;冬菇剪去蒂,揸乾水;無花果頂剪一刀方便出味:雞腳剪走腳趾甲<br />5. 瘦肉、雞腳,連2湯碗水大火煲滾,轉小火煲1小時<br />6. 將其餘材料(除花膠、哈蜜瓜外)加入,水再煲滾後轉小火煲1.5小時<br />7. 下花膠和哈蜜瓜,再小火煲半小時。試味後下鹽調味。<br /><br /><strong>貼士:</strong><br />1. 懶人的我,買了急凍花膠、螺頭、雞腳來煲湯,怕有雪味,所以先以薑蔥汆水<br />2. 淮山、時實上沾滿很多硫磺,要徹底浸泡和洗淨,否則湯會有酸酸澀澀的怪味<br />3. 路過的C9教我,螺頭要選有一點點黃色的為佳<br />4. 如果用真空煲,</span>全部材料(<span style="line-height: 1.22;">除花膠、哈蜜瓜外)</span><span style="line-height: 1.22;">連水一起煲滾,轉小火煲30mins,放入真空外鍋燜3小時,取出後加入花膠、哈蜜瓜翻煲至水滾,下鹽調味就ok</span><br />
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<span style="line-height: 1.22;">5. 煲起發現浮起很多雞油,我想個湯清d,畢走咗好多<br /><br /><br /><br />by笨豬小慧simple</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com1tag:blogger.com,1999:blog-1798940778664894751.post-60769976815527252452013-08-11T00:51:00.000-07:002013-10-03T07:41:10.997-07:00[LC食譜] 紅酒炆牛尾<a href="http://simpsonsimple.blogspot.hk/2013/03/lc2013.html" target="_blank">Le Creuset 24cm round</a> 的開煲菜~~~~<br />
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牛尾炆得好冧好好味呀~~~~~~~~不過我唔係用靚紅酒,炆完之後只剩下少少果酸味但無晒酒味lu<br />
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<img height="300" id="1112408" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/6o_KUw8FMuUOkoUZ1gXutg.jpg" title="IMG_3997" width="400" /><br />
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<strong>紅酒炆牛尾</strong><br />
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<strong>材料:</strong>(2~4人份量)<br />
急凍牛尾 -- 2磅<br />
洋蔥(大) -- 1個<br />
蕃茄 -- 6個<br />
甘筍 -- 2條<br />
紅酒 -- 1.5杯<br />
<span style="line-height: 1.22;">什錦香草乾 -- 1~2湯匙</span><br />
鹽、黑椒碎 -- 適量<br />
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<strong>鍋具:</strong>LC 22cm round 或以上<br />
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<strong>做法:</strong><br />
1. 牛尾解凍洗淨,剪走部份肥膏,用廚紙吸乾水備用。洋蔥、甘筍去皮切件。<br />
2. 蕃茄4個頂界刂十字,隔水蒸10分鐘,去皮去籽切粒;其餘2個蕃茄連皮切粒。<br />
3. LC凍油凍鍋,中火加熱<span style="line-height: 1.22;">2湯匙橄欖油</span><span style="line-height: 1.22;">,再下牛尾煎至肉轉色和出油,撈起備用。</span><br />
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4. 用同一個LC煲(如唔夠油再加d),下洋蔥炒至金黃色,再下牛尾回鑊。<br />
5. 下甘筍翻炒一下至軟身,下蕃茄、紅酒、香草、鹽、黑椒。<br />
6. 水滾後轉小火加蓋炆2~3小時,肉冧汁杰即成。<br />
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<strong>貼士:</strong><br />
1. 牛尾也可用牛肋條、牛展等代替。<br />
2. 配白飯、意粉、螺絲粉、法包就一流喇~~=q<br />
3. 我今次煮到d洋蔥差唔多溶晒,煮起想有洋蔥食,留一半洋蔥於最後1小時落。<br />
4. 我今次煮少咗酒味,想煮起有酒味,留半杯紅酒最後15~30分鐘先落,但個汁就會稀d。<br />
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<img height="286" id="1112409" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/nzBPXL0U1Vvcplzjurvovw.jpg" title="IMG_3998" width="400" /><br />
BTW,satin blue真係好好好靚呀~~~~大愛<img src="http://l.yimg.com/op/blog/images/emoticon/8.gif" title="(love struck)" /><br />
而且24cm round 的size真係啱啱好,之前得18cm round想整呢d好多材料的炆餸會唔夠位放材料,依家用24cm round只係6分滿jar~,包保唔會「流眼淚」<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com2tag:blogger.com,1999:blog-1798940778664894751.post-56760143902635537022013-08-04T21:55:00.000-07:002013-10-03T07:42:59.480-07:00[LC食譜] 香草焗雞<div class="img-wrap ">
<a href="http://simpsonsimple.blogspot.hk/2013/08/lc-26cm-buffet-casserole.html" target="_blank">LC 26cm buffet casserole</a> 開光菜~~<br />
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焗緊的時候已經聞到香味四溢,焗起的雞顏色超靚,皮脆肉嫩,蔬菜又吸晒雞汁,好好好味呀~~~<br />
如果加埋新薯一齊焗,真係連飯都唔洗煮!!! (最衰我買唔到新薯啦>.<)<br />
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而且我發覺,26cm buffet正好彌補我沒有<a href="http://www.lecreuset.co.uk/cast-iron-rectangular-dishes.aspx" target="_blank">380黑金鋼</a>的缺憾。(焗爐太細了>..<)<br />
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<img height="299" id="1128433" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/SHfkHA6r_W0Ts3V2wXWA8Q.jpg" title="IMG_6272" width="400" /><br />
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<strong>香草焗雞</strong><br />
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<strong>材料:</strong>(2~4人份量)<br />
全雞(冰鮮都得) -- 1斤半~2斤重<br />
洋蔥 -- 1個<br />
甘筍 -- 1條<br />
牛油 -- 1湯匙<br />
新薯 -- 2~3顆 << 買唔到,skip了T.T<br />
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<strong>醃料:</strong><br />
鹽 -- 2茶匙<br />
雞粉 -- 1.5匙<br />
生抽 -- 2湯匙<br />
老抽 -- 1湯匙<br />
即磨黑椒碎 -- 大量<br />
什錦乾香草 -- 大量<br />
rosemary、thyme -- 各1棵<br />
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<strong>鍋具:</strong>24cm以上的焗盤 / Le Creuset 26cm buffet/30cm黑金剛/24cm、26cm risotto<br />
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<strong>做法:</strong><br />
1. 雞洗淨,去清內臟血水,吊起風乾1~2小時 (唔夠時間就用廚紙印乾水)<br />
2. 雞去頭、腳,裏外塗勻醃料,醃最少1小時<br />
3. 洋蔥切大片狀,甘筍去皮切厚片,(如有)新薯洗淨連皮切角<br />
4. 牛油凍鍋凍油,中小火熱溶牛油,掃上雞皮。剩下的牛油用來炒一炒洋蔥、甘筍<br />
5. 放上雞,唔夠油水再掃d橄欖油,翼尖、雞脾腳包錫紙。再加d香草和黑椒<br />
6. 焗爐200<span lang="EN-US" style="font-family: 'Times New Roman'; font-size: 12pt;"><span id="yui-gen16" style="color: black;">˚</span></span><span id="yui-gen6" style="font-size: 15px; line-height: 18px;">C</span><span style="line-height: 1.22;">預熱,成煲入爐先焗30分分鐘</span><br />
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7. 取出,反轉雞,再掃油和加香草、黑椒,再焗30分鐘<br />
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<strong>貼士:</strong><br />
1. 呢個焗雞無用煲蓋ga~<br />
2. 如果加焗薯仲好味,洗淨連皮切角放邊位一齊焗,飯都唔洗煮呀~~~<br />
3. rosemary、thyme用新鮮或乾的都ok^^<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com3tag:blogger.com,1999:blog-1798940778664894751.post-88079334596776893432013-08-01T01:19:00.000-07:002013-10-03T07:45:07.997-07:00第一次越洋敗LC - 26cm buffet casserole入手<span style="line-height: 1.22;">至從加入咗LC分享group後,我先知,敗LC可以網購,而且價錢非常實惠!!!</span><br />
見d敗婦係amazon、樂天等等入到正貨,真係好心動,但我又好懶,唔想研究購買流程,又唔想洗無謂錢搵代購,所以都係齋睇無行動。<br />
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終於,我join到谷友攪的amazon italy團購呀~~~比執到金仲要開心^v^<br />
(super thanks to 谷友呀)<br />
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由成團、落單、俾錢、等運到,唔洗一個星期就收到,呵呵。<br />
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<img height="576" id="1127908" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/C24sJKDilZfLjYWvU73D2w.jpg" title="IMG_6172" width="640" /><br />
<strong>Caribbean blue 26cm buffet casserole</strong><br />
<span style="line-height: 1.22;"><br /></span>只是<span style="font-size: 26px;">$1180</span>!!!!<br />
<span style="line-height: 1.22;">(包括煲價、意粉國到香港的運費、宅急便送上門的速遞費)<br /><br />抵到飛起呀~~~<br /></span><span style="line-height: 1.22;">26cm buffet我恨咗好耐ga la,而且係我大愛的藍色系,唔洗諗咁多,即「排」。</span><br />
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<span style="line-height: 1.22;">比<a href="http://simpsonsimple.blogspot.hk/2013/07/le-creuset-3rd-anniversary-sale.html" target="_blank">週年慶半價</a>和<a href="http://simpsonsimple.blogspot.hk/2013/03/lc2013.html" target="_blank">開倉</a>都要便宜,仲送埋上門,完全沒有不敗家的理由!!<br /></span><br />
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<img height="299" id="1127896" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/jRFMcuTkLXWrGkqazeWx0Q.jpg" title="IMG_6157" width="400" /><br />
<span style="line-height: 1.22;">美麗的橙盒</span><img src="http://l.yimg.com/op/blog/images/emoticon/8.gif" title="(love struck)" /><span style="line-height: 1.22;"><br /></span>宅急便可選晚上6~9pm送貨,太好喇~~唔洗請假收<span style="line-height: 1.22;">煲</span><span style="line-height: 1.22;">。有一張泡泡紙包住,都算穩陣。</span><span style="line-height: 1.22;"><br /></span><br />
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<img height="147" id="1127897" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/kyzQBavBwwgI1MmP2vrnWA.jpg" title="IMG_6158" width="400" /><br />
<span style="line-height: 1.22;">美麗的盒側</span><br />
<img id="1128425" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/MhxfA9sgcOkFmoeeZN_GdA.jpg" title="IMG_6162" /><br />
打開橙盒,入面的LC煲靚到會發光咁呀~~~<br />
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<img id="1128424" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/IfZ0DOEEPjHvDWjZeXV30Q.jpg" title="IMG_6171" /><br />
不過細心睇,都有唔少瑕疵<br />
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漸變色做得唔算均勻,有好多白點。「Le Creuset」字體上油太薄,露晒黑點。煲蓋、手柄更係黑點重災區,有d黑點仲要係凸起=_="。煲底的字也有黑點,仲要有一忽凹咗<br />
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但唔影響煮食,而且平咗一大截,所以有少少瑕疵係可以接受=p<br />
況且用用吓都會花,都會甩coating,到時呢d瑕疵就成為煲煲係爐頭的戰績了^罒^<br />
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<img height="299" id="1127907" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/406sYby_IdWNqgPmMyYz7Q.jpg" title="IMG_6170" width="400" /><br />
最開心係,入到我家的小小焗爐呀~~~~<br />
(個knob好似太近發熱線,換唔換銀knob好呢??? 但我覺得黑knob比較襯加藍色啊~~~)<br />
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<span style="line-height: 1.22;">有咗26cm buffet casserole,就可以整paella、risotto、pizza、無水蒸,嘩~~大把嘢玩呀~~~諗起就開心了。<br /><br />雖然主人最近有d微言小慧買得太多LC煲煲,但又科水資助小慧買煲喎,呵呵^0^,多謝主人呀~~~其實小慧的敗家大業就快完成,你放心唔會攪到一屋都係LC嘅,敗得精明嘛~~~而且小慧會努力煮飯,答謝番主人啦~~~<br /><br /><br />by笨豬小慧simple</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com3tag:blogger.com,1999:blog-1798940778664894751.post-88580995358603422402013-07-25T21:52:00.000-07:002013-10-03T07:48:46.889-07:00紙婚京阪遊 - Day 2 (金閣寺、二條城、錦市場、清水寺、祇園、高台寺、新大阪)<span style="color: #40a0ff;">(繼續呢個遲晒大到的油雞.......=p)</span><br />
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<strong>2012年12月10日(一)</strong><br />
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原本的行程要早起趕去嵐山ga~~但因為尋日去咗嵐山了,所以今日可以賴吓床,瞓晏d先起身^ ^<br />
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起身攪掂晒,離開酒店之際,我o地就遇到.................落雪呀~~~~~~<br />
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嘩、嘩、嘩~~~~~<br />
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唔怪之得尋日咁凍啦>~<<br />
(d人話落雪前和溶雪的時候係最凍,反而落緊雪時無咁凍,又真係喎~~~依家企係條街度,一d都唔覺凍)<br />
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<img id="1124607" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/x6Gxlw6dVk9OW7iSNXxPoQ.jpg" title="DSCN4584a" /><br />
見到落雪,真係super興奮!!!!<br />
好似一片片棉花糖咁,真係好靚好神奇呀~~~~<br />
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結果,我o地企係條街度玩咗好耐都唔捨得走,不過雪開始愈落愈大,我o地成身都沾滿雪,個頭又濕晒,為免冷親感冒,我o地都係快步行去車站裡面好了。<br />
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first of all,當然係食早餐先啦~~<br />
<img id="1124610" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/dm4z9ohxD1uPDlDQoWIUPA.jpg" title="DSCN4591a" /><br />
本來想食日式早餐,不過搵唔到。於是又去了Porta地下街吃了一個洋式早餐。<br />
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<span style="color: maroon;">洋式早餐 - @250yen</span><br />
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呢間杯咖啡唔錯,三文治和yogurt就普通d。<br />
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食飽飽,就開始今日的行程喇~~~<br />
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<img height="479" id="1124609" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/KYhROfnxYwtrev_01MCneQ.jpg" title="DSCN4588a" width="640" /><br />
首先去京都市巴士的service centre 買「市bus 1 day pass」。<br />
(由京都駅的中央口(對住kyoto tower的)出去,就會搵到。)<br />
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記得拎埋<span style="text-decoration: underline;">日文版</span>的市巴士路線圖,方便之後轉車嘛~~~<br />
(唔好拎英文版!!!! d地方名寫羅馬拼音ga jar~~仲惡睇!!! 睇日文漢字仲可以估到8成,睇英文完全睇唔明!!)<br />
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市巴士+市地鐵 路線圖:<br />
<a href="http://www.city.kyoto.lg.jp/kotsu/cmsfiles/contents/0000019/19770/sinura.pdf" target="_blank">http://www.city.kyoto.lg.jp/kotsu/cmsfiles/contents/0000019/19770/sinura.pdf</a><br />
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<img height="640" id="1124611" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/muNlkKciBRWP1biXYHFYQQ.jpg" title="DSCN4596a" width="454" /><br />
<span style="color: maroon;">市巴士 1 day pass - @500yen</span><br />
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可於購買當天內不限次數乘搭均一區間收費的市巴士,基本上路線已覆蓋京都市區的大部分景點。<br />
均一區間車資統一220yen,所以坐夠3次就可翻本喇~~~<br />
注意:均一區間路線不包括去嵐山、嵯峨、大原、鞍馬等市郊景點的路線啊~~~不過呢d地方都真係幾遠,建議坐JR比較能快捷舒適地到達。<br />
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市巴士 1 day pass 案內:<a href="http://www.city.kyoto.lg.jp/kotsu/page/0000028337.html" target="_blank">http://www.city.kyoto.lg.jp/kotsu/page/0000028337.html</a><br />
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萬事俱備,出發!!!! 第一個景點 - <strong>金閣寺</strong><br />
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市巴士service centre 隔壁就是巴士總站,乘坐101或205,在「金閣寺道」下車<br />
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<img height="479" id="1124616" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/JiMrFsf.Qobn94gdHSnCaw.jpg" title="DSCN4601a" width="640" /><br />
(呢張係落車時影的)<br />
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因為京都駅係巴士總站,真係乜巴士都會停一停,太大所以分開了A、B、C區,每條路線都係呢3個區其中一個,但地面又行唔到,只能係Porta地下街的通道出口行上地面。結果我o地搵呢架205巴士都搵咗十幾分鐘呀~~~陰公。<br />
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<img id="1124613" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/UVnZqgTIB1exAIlKXgqePw.jpg" title="DSCN4597a" /><br />
日本的巴士,單層,成架旅遊巴咁樣,入面坐位唔多,也不算寬敞,行咗幾個站已經坐滿晒人了~~<br />
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車內有個大電視播放下一站的站名,以日<>英文為主,部分遊客較多乘坐的路線,更有日<>中<>英<>韓文,真係好國際化呀~~~<br />
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<img height="479" id="1124615" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/oQypj8MRABfBhkpeJHl_QA.jpg" title="DSCN4600a" width="640" /><br />
跟香港的巴士唔同,日本係落車先俾錢的,而且2000yen以下的紙幣,有機器自動找續(如上圖),所以上車後先發現無大餅係無問題的。<br />
但如果你咁黑仔得張10000yen係身,咁記得上車前同司機單聲,佢都可以人手幫你找續,不過就唔好次次都係咁啦~~~<br />
用1 day pass的話,將張磁卡放入插卡口,一秒唔洗就可以拎番了。(好似小時候坐MTR用的儲值卡咁樣的操作)<br />
<strong>記住記住記住</strong>拎番!!! 次次坐車都要靠佢ga la~唔記得拎你就下次坐巴士俾錢囉。<br />
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<img height="614" id="1124614" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/JsGp9We2qlOsfD3wj7P_2A.jpg" title="DSCN4599" width="640" /><br />
大約坐了45mins巴士,終於到站了~~~估唔到要坐咁耐。<br />
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<img height="479" id="1124617" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/YXHxAz60_BqO0kFBJSUqjg.jpg" title="DSCN4602" width="640" /><br />
落車後,行車方向的反方向行,就見到呢個指示牌喇~~~<br />
遠處仲見到京都名產女人頭牌的beauty & makeup shop<br />
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<img height="479" id="1124618" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/2BMQ55t76ij5qwiDqWjbRw.jpg" title="DSCN4603a" width="640" /><br />
沿住指示牌的方向一路行到尾,就去到一個T字路口,再次見到指示牌<br />
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<img height="479" id="1124619" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/WbMUVVd6YnziiqyrJO3Aog.jpg" title="DSCN4605a" width="640" /><br />
過埋馬路就到喇~~~<br />
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今日我o地遇上一班修學旅行的中學生,落車之後我o地就跟住佢o地行,行大約10~15mins就到達金閣寺了。<br />
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<img id="1124620" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/KzBE_Bibs7WT8fOWiTWs1g.jpg" title="DSCN4613a" /><br />
入寺第一件事就係買入場券和影到此一遊照~~多謝o個位中學老師主動幫我o地影相呀~~你真係好好人<br />
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<span style="color: maroon;">金閣寺 入場券 - @400yen</span><br />
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張ticket好似道符咁,hahaha,好攪笑。<br />
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<img height="479" id="1124621" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/4oEFnYH5RiLaLtlkuFwPIA.jpg" title="DSCN4614a" width="640" /><br />
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入嚟就係為咗呢個景<br />
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<img height="479" id="1124622" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/pZTjuOL2fCRZBDTSz6Oiaw.jpg" title="DSCN4615a" width="640" /><br />
金色的寺廟+湖水倒影~~~好好好靚呀~~~<br />
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<img height="477" id="1124630" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/_98ozWZ62YtpUAJTEAYrrw.jpg" title="IMG_0896a" width="640" /><br />
寺廟的座向經過完美計算,面向東方,當陽光照在寺廟時,真係金碧輝煌,好"橙"眼呀~~~@O@<br />
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好多人圍住湖邊影相,不過都好有秩序,因為無大陸自由行嘛~~反而見到有歐美人、印巴人、台灣人等等,當然最多係日本人啦(有中學生、大學生、退休人士),但點解無香港人嘅!?<br />
(我o地係湖邊分別幫一對歐美couple和台灣人影相,大家要做個有禮遊客啊~~)<br />
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<img height="480" id="1124631" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/uLoFb6c8ZS_Sn7yFxzTA3w.jpg" title="DSCN4626a" width="640" /><br />
沿住湖邊行,就會兜咗去寺廟的pat pat。無陽光的加持,真係失色好多ga。<br />
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之後見路就行,亦參觀了金閣寺其他建築和亭園。<br />
日本人種的松樹好矮,但d枝葉就好闊,園藝師要搭棚晾住d枝葉,睇上嚟好似一塊晾起咗的草皮咁....好怪<br />
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行到中途,又落雪喇~~~~今次仲要係雨雪交雜,好好好凍呀~~~<br />
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<img height="640" id="1124627" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/lS6sZny0vvmzsogl1eLrKg.jpg" title="DSCN4653a" width="456" /><br />
頂唔順,要飲熱嘢,買咗杯熱米酒,不過唔好飲>.< (一杯無味的腐竹糖水咁)<br />
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<img id="1124625" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Fwty6hTKhOMXGJKB59kuPA.jpg" title="DSCN4651a" /><br />
玩吓求籤和買紀念品。(就快日本新年,下年係蛇年啊~~~)<br />
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<img height="479" id="1124626" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/4jORUcUBM8DPaaJmuQ.gQg.jpg" title="DSCN4652a" width="640" /><br />
臨走前買了支「金閣寺sake」,最細size才750yen,haha,真係最有型的寺廟紀念品!!<br />
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<span style="line-height: 1.22;">金閣寺唔算好大,行咗個幾鐘已經行完。</span><br />
我o地跟住門口工作人員的tips,搵到一個近d的巴士站,乘市巴士12,於「二條城前」下車,到達下一個景點 - <strong>二條城</strong>。<br />
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<img height="640" id="1124629" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/rrQQtcmsuWo4JwDx5BXY3Q.jpg" title="DSCN4657a" width="479" /><br />
坐15~20mins巴士就到,直達門口。去二條城,<span style="line-height: 1.22;">我覺得</span><span style="line-height: 1.22;">坐市巴士比坐市地鐵更方便。</span><br />
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依家增設了自助售票機,非常方便啊~~~<br />
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<span style="color: maroon;">二條城 入場券 - @600yen</span><br />
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<img height="480" id="1127113" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/pm3QHW6JzHcsFF80eHiePQ.jpg" title="DSCN4662a" width="640" /><br />
一進場,慘喇~~~封實晒嘅!? 唔係撞正大維修咁黑仔嘛=.="<br />
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<span style="line-height: 1.22;">好彩</span><span style="line-height: 1.22;">主城樓</span><span style="line-height: 1.22;">無封到,只係大門入口維修,虛驚一場(但都夠嚇死了)</span><br />
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進入建築物內,就能夠睇到德川將軍一家生活的屋企係點嘅樣,雖然好多地方已經褪色,但都可以想像到德川幕府全盛時間,呢間屋的裝潢有幾金碧輝煌,類似日劇《大奧》的場景,日日都係呢個二條城內上演。<br />
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<img id="1127171" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Nxp1yQzDSI3BXdfOu5B5QA.jpg" title="DSCN4671b" /><br />
離開二條城主樓,我o地再行吓花園,欣賞日式建築。<br />
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<img height="480" id="1127115" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Tz82VX3zZ4wjacc4feAp3w.jpg" title="DSCN4673a" width="640" /><br />
行上城樓,<span style="line-height: 1.22;">,就可以飽覽二條城全景,</span><span style="line-height: 1.22;">雖然行得好辛苦,d石級好高呀~~又斜,不過上到嚟真係好好feel ga~~</span><br />
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<img id="1127173" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/ME83r0yMqXV3cOEEZcR59g.jpg" title="DSCN4683a" /><br />
公園仲有好多紅葉呀~~~~<br />
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遊完二條城,我o地就出番去門口坐巴士,去<strong>錦市場</strong>食lunch。<br />
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<img height="640" id="1127116" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/xi37NFvhBAfD0buI.j3zHQ.jpg" title="DSCN4684a" width="480" /><br />
坐市巴士101,到「四條烏丸」下車。(如坐市巴士12,於「四條高倉」下車)<br />
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<img height="492" id="1127117" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/OwgTxYEwX4vpS5gvlYJ52w.jpg" title="DSCN4685a" width="640" /><br />
落車之後,就搵大丸百貨 (順手借廁所=p)<br />
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<img height="480" id="1128423" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/lmXJtjmx78MBauo0WpR9MQ.jpg" title="DSCN4686a" width="640" /><br />
剛過咗大丸百貨,就轉入巷仔。<br />
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<img height="640" id="1127118" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/ZNP4FWMFbd34HIqk1uo7rg.jpg" title="DSCN4687a" width="480" /><br />
就到錦市場的入口喇~~~<br />
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<img height="640" id="1127119" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/DCXurRW781W63Er1dVv5GA.jpg" title="DSCN4689a" width="480" /><br />
錦市場,即係街市啦~~~買嘢食嘢都係平靚正!!! <br />
尤其門口第一檔的燒蠔,super yummy~~~上次同屋企人來食過諗住今次encore,可惜今日佢休息無開舖,殘念Y^Y<br />
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錦市場連接河原町商店街,有賣衫、藥妝、乾貨、食肆等等的店舖,如果夠時間我都想帶主人行吓<br />
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<img id="1127165" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/RWYgrqp09yuzCxMWLuvZ5g.jpg" title="kyotomarket1" /><br />
嚟錦市場,一定要食海鮮,份量多、價錢平、仲有埋筷子!! <br />
買咗toro、帶子等等刺身,不過隻蟹我要留番去大阪先食,忍口<br />
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<img id="1127167" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/5m1PWmEjRdkcCPWDTESaxA.jpg" title="kyotomarket2" /><br />
熟食都唔少,唔知係唔係因為lunch time,有便當賣,不過無地方食,so,放棄。<br />
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<img id="1127168" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/lJJXUTpfdyjnKNJRKfFWPA.jpg" title="kyotomarket3" /><br />
嚟關西一定要食章魚丸燒啦~~~呢間我一定幫襯,因為門口有位坐,wahahaha,可以坐底慢慢食而加分<br />
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<img id="1127169" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/0fgy1wqT6LEv7AQqgXIM1Q.jpg" title="kyotomarket4" /><br />
錦市場雖然d嘢賣得好平,但衰在無地方可以食到嘢,唯獨得呢間章魚丸燒店可以,所以我o地買好晒食物,就背住店員坐底快快食啦~~<br />
海膽又係必食,甜到入心啊~~~<br />
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<span style="color: maroon;">錦市場lunch - 約2000yen</span><br />
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食飽我o地就快快行番出大街(河原町),坐巴士去<strong>清水寺</strong><br />
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<img id="1127120" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/wKti_LvWoon18rvQT0z2BA.jpg" title="DSCN4710a" /><br />
坐市巴士207,於「清水道」下車<br />
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<img height="480" id="1127121" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/3UnAvPjID1jxYo3Zzpc3Tg.jpg" title="DSCN4714a" width="640" /><br />
落車位置就有個地圖,我2年前嚟都無呢d方便遊客的設備,但今次嚟,清水寺至祇園一帶多咗好多呢d地圖,睇嚟日本政府係311之後有重視旅遊業的覺悟。<br />
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<img height="480" id="1127122" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/eeZdqdjtGBxEUHpljR_Hbw.jpg" title="DSCN4715a" width="640" /><br />
落車後沿住清水坂向上行,行到尾就是清水寺。<br />
當日有好多學生團和公司旅行團,基本上人行我又跟住行,唔會迷路啦~~<br />
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<img height="480" id="1127123" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/je2l1RaW.HrpyXEM8syiMw.jpg" title="DSCN4717a" width="640" /><br />
清水坂有好多商店,但我o地無時間買嘢喇,因為仲有1小時清水寺就打烊了,我唔想好似上次嚟咁又摸門釘啊~~<br />
(注意:冬季期間,大部份寺院5pm打烊,所以最好早上去寺院參觀,晚上才去shopping啊~)<br />
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<img height="478" id="1127124" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Xw3Fknx5YsjJK9XkOUn1ig.jpg" title="DSCN4719a" width="640" /><br />
好彩唔係行好耐就到,行得太急喘晒氣<br />
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<span style="color: maroon;">清水寺 入場費 - @300yen</span><br />
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<img height="477" id="1127146" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/.WdU7FiuzcClVNvTylGk3A.jpg" title="IMG_0903a" width="640" /><br />
清水舞台真係聞名不如見面,好壯觀!!!<br />
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<img height="478" id="1127147" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/9b5CHIeYPOLAdymNIwi3Gg.jpg" title="IMG_0904a" width="640" /><br />
因為可以飽覽整個京都市的景色啊~~~<br />
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<img height="480" id="1127126" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/5t1VBAvAW.HNhDlQN.Tpog.jpg" title="DSCN4731a" width="640" /><br />
加埋山下的紅葉,真係好壯觀呀~~<br />
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<img height="480" id="1127125" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/eeJ3jBeQZZWftjjD824elg.jpg" title="DSCN4726a" width="640" /><br />
我o地的參觀時間夾得太好,遇上夕陽西下,美不勝收。<br />
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連主人都大讚不枉此行!!!<br />
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<img height="640" id="1127128" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Af.xYktAe5M_.OwtPiCyDw.jpg" title="DSCN4742a" width="480" /><br />
睇完靚景,趁未天黑前,快快行埋其他寺內景點<br />
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<img height="640" id="1127129" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/vYBTuqVvNlXUhsUsXSLOFQ.jpg" title="DSCN4750a" width="480" /><br />
聽聞呢個位求學業最好,所以好多學生哥排隊畢水飲,但睇嚟要飲到啖水都有d難度,聽到佢o地wee wah鬼叫咁,好攪笑<br />
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<img id="1127127" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/GvhnbNyEjuYGDp_JMrGTnw.jpg" title="DSCN4739a" /><br />
呢個地主神社出名求姻緣,所以好多學生妹嚟呢度拜拜啦~~買符的counter迫人到針插都唔入@0@<br />
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<img height="640" id="1127130" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/26oaFyCRADf0yw5eEIQ5Sw.jpg" title="DSCN4763a" width="480" /><br />
離開清水寺,行番出去三寧坂,只係5pm,已經天黑黑喇~~~<br />
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山上面又落雪又大風,吹到我對手疆晒,連個相機甩手跌咗落地都無知覺!!<br />
因為未關機,個鏡頭又落地先,跌到歪晒啦~~~我唯有試下用力拉番正個鏡頭,好彩又得咗,救得番部相機,但我嚇到一身冷汗。<br />
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<img height="480" id="1127131" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/9Vk6Hq5fukmQ9sRbeNH8Dg.jpg" title="DSCN4765a" width="640" /><br />
買吓手信,食吓小食,就嚟到二年坂喇~~~<br />
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<img height="640" id="1127135" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Uga33toZYdEaPDwvAEt8Qw.jpg" title="DSCN4779a" width="480" /><br />
二年坂的盡頭是円山公園,左邊有條路就能轉入ねね之道(音讀ne ne)<br />
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本來想嚟搵茶寮都路里食抹茶甜品,但睇嚟應該打烊了v_v;嗚<br />
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<img height="640" id="1127134" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/i2N.VYekr1eDHQ0GqMfTtQ.jpg" title="DSCN4778a" width="480" /><br />
ねね<span style="line-height: 1.22;">之道的中間,有個指示牌喎~~~咁夜仲有個人企係度做guide,應該係有特別嘢睇ge~~</span><br />
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<span style="line-height: 1.22;">真係有呀~~~夜之紅葉,真係好好好靚呀~~~~</span><br />
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<img height="640" id="1127132" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/9M1QpyPZgsH9EbklnlA1yQ.jpg" title="DSCN4772a" width="480" /><br />
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<img height="640" id="1127133" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/W3PvDWtl2B7cN0Tc.EMbfQ.jpg" title="DSCN4774a" width="480" /><br />
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<img height="640" id="1127159" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/KLMEnsZbFKGyasidgawNLg.jpg" title="IMG_0908a" width="477" /><br />
<span style="line-height: 1.22;"><br />八卦完後出番去,天真係黑齊喇,</span>祇園呢d舊區燈光真係好弱,我開始擔心會迷路了>~<<span style="line-height: 1.22;"><br />而且遊人愈來愈少,又黑麻麻,嗚......小慧驚驚啊~~~ToT<br /></span><br />
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<img height="480" id="1127136" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/ndLMrvwtATIjnMgIhRnLOQ.jpg" title="DSCN4780a" width="640" /><br />
幾經辛苦,終於見到八坂神社喇~~~好開心呀~~~因為我o地終於行番出大街喇~~~<br />
(因為已經打烊,所以過門不能入了)<br />
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離開祇園了~~~<br />
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<img id="1127138" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/tFpY5MD5lbE6.m8r2yCq5Q.jpg" title="DSCN4784a" /><br />
途中我O地見到出勤中的藝妓呀~~~~WAH~~~好近見到呀~~~<br />
佢行得好快,我追唔到佢,見唔到正面了,可惜。<br />
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<img height="480" id="1127137" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/dnZEtShs6Efk2VkgMKmC6A.jpg" title="DSCN4781a" width="640" /><br />
係四條通的商店街,見到有抹茶甜品啊~~~~好想食啊~~~可惜要趕路,食唔到ToT<br />
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<img height="480" id="1127139" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/gOK8OtnkxHt5StPdWVLKaQ.jpg" title="DSCN4787a" width="640" /><br />
(呢張相應該係落車影的,我已經唔記得係邊度上車喇,行到我暈暈地)<br />
行到腳都軟,終於搵到巴士站喇~~~坐市巴士205,「京都駅」下車 (其實坐207都可以,仲唔洗行咁遠,蠢咗...)<br />
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我o地返酒店,拎番寄存的行李,再坐JR去大阪啊~~~<br />
京都拜拜喇~~~我真係好鐘意妳啊~~~景色靚、食物好味、酒店又舒服,我仲會再嚟!!!<br />
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<img height="480" id="1127140" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/DigX2vncaIX0sbBnPOh3Mw.jpg" title="DSCN4791a" width="640" /><br />
坐JR新快速網干行,由「京都駅」去「新大阪駅」,只途經一個站jar~~所以極速到了~~<br />
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<img height="480" id="1127141" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/WCYUwXUWufaydbIuMJxnpA.jpg" title="DSCN4795a" width="640" /><br />
JR新大阪駅的興建,是因為新幹線的通車。呢度只跟大阪駅一河之隔,都未算好唔方便。而且是交通樞紐,連接大阪市地鐵御堂<span style="line-height: 1.22;">筋</span><span style="line-height: 1.22;">線(遊客最多乘坐的路線),</span><span style="line-height: 1.22;">也一樣有地下街,食嘢唔洗周圍搵。</span><br />
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<img height="640" id="1127163" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/KzpItDuyR6mtlz61H4OkXw.jpg" title="IMG_0916a" width="478" /><br />
落車後,因為唔熟路,我o地行咗好耐都搵唔到Chinsun hotel shin osaka,好彩有個日本後生仔好好人,用iphone<span style="line-height: 1.22;">幫我google map一下路線,大家用僅有的外語雞同鴨講一輪,我o地終於搵啱條路行喇~~~點知又發雞盲見唔到間酒店,我o地足足行咗一個地鐵站的距離的路(由新大阪駅行咗去西中島南方駅),其實間酒店好近新大阪駅ga jar~~~<br /></span><br />
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<img id="1127142" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/hPQiq8CbSmnkgW7dqdCfcg.jpg" title="DSCN4798a" /><br />
chisun hotel shin osaka,商務旅館,房間好細,連衣櫃都無,而且舊舊地咁,唔太企理。reception的service也麻麻,日本大叔唔識講英文=.="<br />
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<img height="480" id="1127144" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/0xJzJRYfqNRc7PO6XA8sbg.jpg" title="DSCN4809a" width="640" /><br />
差唔多到9pm,終於settle好晒可以食dinner,日本的食肆都早收工,除咗居酒屋之外,我都諗唔到可以食乜了<br />
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<img id="1127145" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/43mtHWczVqoZL7OAA8EYnQ.jpg" title="DSCN4809b" /><br />
因為太累了,都無咩胃口,唔算食得好多好豐富。不得不讚,呢間居酒屋的炸雞串燒好好吃啊~~<br />
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<img height="640" id="1127143" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Sha2YvRLyhqUk2VoAohiVQ.jpg" title="DSCN4805a" width="480" /><br />
炸雞串燒要勺特製的燒汁來吃,寫住食過唔可以再勺ga~~~好得意<br />
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<img height="640" id="1127174" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/KRw1cz6Wgn9I9N0lF3Wj2w.jpg" title="DSCN4808a" width="480" /><br />
好大支酒!!! 有冇人可以話我知呢兩支係咩酒??加個泵咀用來做咩呢?? 溝cocktail??<br />
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<span style="color: maroon;">居酒屋dinner - 約2000~3000yen</span><br />
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<img id="1127176" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/zu_UoO.Umzcpuf4D1cDhrQ.jpg" style="line-height: 1.22;" title="DSCN4820a" /><br />
食飽飽又未想返酒店,去咗7-11行吓。日本便利店真係好多嘢賣,就算唔去餐廳食,呢度都大把選擇幫你醫飽個肚。<br />
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<img height="531" id="1127175" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/orpcfHKjjruj7HevwDcmYQ.jpg" title="DSCN4819a" width="640" /><br />
嚟到日本咁耐都無食過甜品,今晚唔算太飽,我要食吓!!<br />
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<span style="color: maroon;">宵夜 - 約1000yen</span><br />
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今日累到痴肺,上床極速睡死。<br />
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by笨豬小慧simple<br />
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相關閱讀:<br />
<a href="http://simpsonsimple.blogspot.hk/2013/07/day-1.html" target="_blank">京阪紙婚遊 - Day 1</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com5tag:blogger.com,1999:blog-1798940778664894751.post-21129078699416645172013-07-23T00:51:00.000-07:002013-10-03T07:49:01.782-07:00[食譜] 西芹醬爆蝦仁煲羅宋湯淨咗半棵西芹,買d蝦仁炒埋佢!!!<br />
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<strong><br />西芹醬爆蝦仁</strong><br />
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<strong>材料:</strong><br />
急凍蝦仁 -- 10~15隻<br />
西芹 -- 半棵<br />
薑 -- 2片<br />
糖 -- 半茶匙<br />
水 -- 少許<br />
鹽 -- 少許<br />
蠔油 -- 1湯匙<br />
豆板醬 -- 1茶匙<br />
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<strong>茨汁:</strong><br />
生粉 -- 1茶匙<br />
暖水 -- 1湯匙<br />
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<strong>做法:</strong><br />
1. 急凍蝦仁解凍後,界刂開腹部,去腸,汆水去雪味,冰水過冷河,蝦仁就會爽口。<br />
2. 西芹折斷成一條條,根部界刂一刀,再向下拉,撕走筋,洗淨,切成大粒。<br />
3. 燒熱鑊,下油,爆香薑片,下西芹炒香,下少許水,西芹變半軟後,下鹽、糖調味。<br />
4. 下蝦仁快炒,變色後,下蠔油、豆板醬,兜勻。<br />
5. 下茨汁,兜勻,即成。<br />
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<strong>貼士:</strong><br />
1. 如果用新鮮蝦,就唔洗汆水。蝦去殼去腸後,用生粉、胡椒粉醃一下,就可直接下鑊炒。<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com2tag:blogger.com,1999:blog-1798940778664894751.post-24347269726763039152013-07-18T22:34:00.000-07:002013-10-03T07:56:38.102-07:00Le Creuset 3rd Anniversary Sale望穿秋水,Le Creuset Wyndham flagship shop 3rd Anniversary Sale 終於到喇~~~<br />
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<img height="581" id="1124890" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/vaIzu5gp29teGl4tdBgpzA.jpg" title="Wyndham_3Anniversary" width="640" /><br />
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只要身份證號碼有"3"字,立即享有<span style="font-size: 26px;">5折</span>!!! <br />
(28/6~14/7/2013,只限3件貨品及未折扣前總值不超過$12000)<br />
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唔洗早起,唔洗迫開倉,顏色、款式、size任揀!!! 通通5折!!! 聽到都興奮呀~~~<br />
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<strong>2013年7月6日(六)<br /></strong>約咗敗婦好友少女A去「襯墟」,其實大家都無咩嘢特別想買(而且減價已經做咗一個星期,心諗有好嘢都賣晒啦),但難得大家身份證都有"3"字,唔去八吓又好似對唔住自己囉。<br />
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去到時,真係同預期一樣,無咩好買/賣,因為呢日<span style="font-size: 21px;">無補貨</span>!!!! 真係一個惡耗呀~~~T^T (明明之前日日都補貨gum ma)<br />
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<img id="1124891" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/uIO0vUYV5kK8TWTF7VjYeA.jpg" title="Wyndham_3Anniversary_2" /><br />
枱面、貨架、display 通通都好吉,乜都畀人掃乾掃淨。<br />
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有點心動的煲煲已經sold out Y_Y,想睇吓摸吓真身都無,嗚嗚......唯有安慰自己,今日得我一條友,力士主人唔跟身,有煲買都抬唔到回家云云<br />
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但千辛萬苦爬山過海嚟到,無理由空手而回。少少o地,都敗咗2樣嘢=p<br />
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<img height="640" id="1124887" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/o9JqLlGcDIpEaseKQ9KvpQ.jpg" title="IMG_5809" width="480" /><br />
24cm steamer,半價後$384,真係好抵買呀~~~而且開倉唔會有!!! 我恨咗好耐ga la~~好彩仲有last one^0^<br />
petit casserole是跟少女A分贓的^^<br />
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<img height="299" id="1124885" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/OEdj7BZAbeAmtUYcUMjHyg.jpg" title="IMG_5801" width="400" /><br />
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粉紅+紫系,一套三件,少女A糾結只想要兩隻,剛好我又想要一隻,我o地兩個一拍即合,皆大歡喜^罒^ <br />
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<img height="360" id="1124889" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/86_u9VUWeevNIMPNyX.EeA.jpg" title="IMG_5811" width="400" /><br />
steamer跟<a href="http://blog.yahoo.com/simpsonsimple/articles/1313603" target="_blank">上次開倉</a>買的24cm round組合起來了~~~好型啊~~<br />
雞、蟹可以原隻放入steamer蒸,碟都慳番,極度方便^^<br />
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<img height="346" id="1124888" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/0zKbmCKZhtuBxjA0q.13Vg.jpg" title="IMG_5810" width="400" /><br />
裡面最多可以放3個petit casserole。satin pink迷你飛心和剛入手的cassis迷你煲變成好朋友喇~~~<br />
燉蛋、茶碗蒸,我嚟喇~~~<br />
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<img height="299" id="1124886" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/5F9mXyf9PPeUQhjzVW7VJA.jpg" title="IMG_5803" width="400" /><br />
敗完家,再食個all day breakfast,爽丫丫<br />
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<span style="text-decoration: underline;">敗後感:</span><br />
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今年的週年慶減價,真係好好好墟陷!!!<br />
首天on sale,開門前2小時,已經有人排隊等敗,到開門o個時,條人龍有成100人!!!<br />
係facebook見到d人的現場直擊報導,真係嚇c我 @0@<br />
(<a href="http://simpsonsimple.blogspot.hk/2012/09/lc_19.html" target="_blank">上年的週年慶</a>我係放工先去,去到7pm,無咩客,可以慢慢揀仔細問)<br />
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所以今日去,已經抱住乜都敗唔到的心態了,幸好都係「敗得精」的原則下,買到一件唔錯的東西啊~~(自覺執到寶,haha)<br />
(如果排隊俾錢可以再快d會更加好,地方細人又多,屈咗係個死角成半個鐘先埋到cashier)<br />
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香港的LC fans增長數目飆昇驚人!!!! 睇嚟9月開倉又會有場腥風血雨~~~唔知o個時我仲有冇氣力財力敗敗敗囉~~<br />
anyway,敗得開心,煮得開心,食得開心,才是真正的cooking theory吧~~~<br />
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各位靚太敗婦們,共勉之。<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com5tag:blogger.com,1999:blog-1798940778664894751.post-47091700912964257902013-07-12T00:49:00.000-07:002013-10-03T07:34:22.033-07:00[食譜] 土伏苓粉葛赤小豆湯<div class="img-wrap">早排天氣炎熱又潮濕,身體積聚好多濕氣,攪到有d肚痾tim~~又成日夜瞓,骨火上昇,又係時候煲個老火湯袪濕下火。<br><br>問過媽咪,佢教我煲「<strong>土伏苓粉葛赤小豆湯</strong>」。<br><br><img id="1119601" title="IMG_5283a" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/vsBB2A4nyTqg3PFPo.XEhA.jpg"><br><br>煲起有少少杰,啖湯好濃好甜啊~~~粉葛、豬骨又食得~~飲完d肚痾好番好多tim~~very good!<br><br><br><br><br><div class="img-wrap"><div class="img-wrap"><img id="0" src="http://big5.citygf.com/FD/014006/001/03/01/200903/W020090320284094011402.jpg"><br>粉葛,下火退熱,生津止渴,用於脾虛泄瀉,性質較寒涼。<br>買的時候,記得叫菜檔阿姐刨皮和切大件,粉葛非常硬,用專用刀才能處理,一般菜刀劈到手軟都攪唔掂<br><br></div></div><img id="0" src="http://www.jinbaoan.com.tw/imagesd3/wimage308.jpg"><br>土伏苓,解毒除濕,可助降血糖,性質平緩,愈新鮮藥效愈佳。<br>中藥材店有售,買新鮮的最好,記得要求切片,好硬自己切唔到ga~~如果無新鮮,買乾身已切片的都ok<br><br><div class="img-wrap"><br><img style="width:314px;height:140px;" id="0" src="http://drsheen.myweb.hinet.net/pic/yao/ceshaodou/800px-RedBeanAndRiceBean.jpg"><br></div>赤小豆,深紅色,比紅豆長d和窄身d,利水除濕,和血排膿,消腫解毒,可治水腫、腳氣、瀉痢,性平味甘酸。<br>雜貨店有售。<br><br><br><br><strong>土伏苓粉葛赤小豆湯</strong><br><br><strong>材料:</strong>(2~4人份)<br>新鮮土伏苓 -- 半斤 (切薄片)<br>粉葛 -- 1斤<br>赤小豆 -- $1.5 ($3一包,我用咗一半份量)<br>豬骨 -- $30 (約300g)<br>蜜棗 -- 1粒<br>鹽 -- 1~2茶匙<br>水<br><br><strong>做法:</strong><br>1. 赤小豆浸水最少15分鐘,瀝乾水備用。粉葛沖一下水。土伏苓浸水一會兒後,沖淨泥沙,瀝乾水備用。<br>2. 煲沸一湯碗水,下豬骨汆水,過冷河,備用。<br>3. 所有材料放入大煲,加水至蓋過材料,大火煲沸後,轉小火煲30分鐘,再放入真空煲燜2~3小時。<br>4. 取出翻煲至水沸,落鹽調味,即成。<br><br><strong>貼士:</strong><br>1. 此湯比較寒涼,所以一定要搭肉來煲,寒底人士不宜多喝。<br>2. 如果服用中藥,就唔好飲住喇~~~怕會撞啊~~<br><br><br>by笨豬小慧simple<br><br><br><br></div><br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com1tag:blogger.com,1999:blog-1798940778664894751.post-22509770585481637052013-07-10T01:55:00.000-07:002013-10-03T07:59:11.310-07:00紙婚京阪遊 - Day 1 (稻荷、嵐山、天龍寺、野宮神社、渡月橋、嵯峨觀光小火車、京都駅)<span style="color: #40a0ff;">(2013年都過咗一半,我先寫2012年的紙婚之旅.....真係太懶之過.....)</span><br />
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<strong>2012年12月9日(星期日)</strong><br />
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<img height="640" id="1119909" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/6kUZamkevM7aqaX4y7KFAw.jpg" title="IMG_0873" width="475" /><br />
期待已久的京阪之旅~~~終於起行喇~~~ \^0^/<br />
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今次遠門為慶祝<a href="http://blog.yahoo.com/simpsonsimple/articles/1393713" target="_blank">紙婚</a>啊~~~yeah~~~結婚一週年喇~~~~<br />
(出發當天實為結婚後一年零十九天)<br />
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<img height="480" id="1119877" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/4bfEMmfh0JeIQpGw807c7w.jpg" title="DSCN4242" width="640" /><br />
選乘了開業才一年的樂桃航空(PEACH Aviation),無他,因為平!!!<br />
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(加插少許介紹。樂桃航空(PEACH Aviation)是ANA其下的子公司,專營廉價機票,於2011年尾開業,只有香港<>大阪的航班(如果由日本出發就好多選擇),以淨機票發售(連10kg以下手提行李,即happy peach的價錢),不包括飛機餐和寄倉行李,但可加錢購買)<br />
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我o地的購票如下:<br />
出發$988(happy peach)+$1288(happy peach plus)、回程2張$1088(happy peach plus)<br />
連機場稅、保安費等雜項,<span style="color: #82393c;">才需要 @HK$24XX</span><span style="color: #111111;"><span style="color: #82393c;"><span style="color: #82393c;"><span style="color: red;"></span></span></span></span>,就能買到來回香港<>大阪的機票喇~~~實在抵到無朋友!!!<br />
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詳情:<a href="http://www.flypeach.com/hk/home.aspx" target="_blank">http://www.flypeach.com/hk/home.aspx</a><br />
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當然,平價機票喎,就唔會係最好啦,凌晨機、T2登機口、機細、人多........<br />
唔知係唔係因為冬天,機倉開行暖氣,攪到非常非常乾燥,加上人多、空氣唔流通,又熱又乾,4個鐘的機程搭得好辛苦,主人話佢完全瞓唔到,我就瞓吓醒吓咁。好彩我已經早有準備,帶定sleeping mask和樽裝水,才不致乾到個人龜裂!!!!<br />
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如果budget夠,下次都係坐CX或ANA吧......<br />
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<img id="1119878" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/2VcPLRrAnyA4ZnJAKdpksw.jpg" title="DSCN4246" /><br />
幾經辛苦捱完4個鐘,終於到關西空港喇~~~<br />
我o地又係T2落機,雖然係細d,但人唔多喎,好快就拎到行李,撇得!!<br />
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<img height="480" id="1119879" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/TGPaCj01DXtdde0wlZMtEQ.jpg" title="DSCN4254" width="640" /><br />
要先坐suttle bus去T1,才能坐JR Haruka去京都市。天都未光呀~~~<br />
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跟住路牌的指示(和其他路人),好快就搵到JR WEST的客服中心 (認住呢個綠色門牌)<br />
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<img height="480" id="1120007" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/9tY191LmIpl_ZGcsOcvdYQ.jpg" title="DSCN5231" width="640" /><br />
我o地要買<span style="color: #82393c;">JR WEST 1 DAY PASS,@2000yen</span><br />
因為咁樣坐JR Haruka抵好多ga~~~(單買Haruka要over @3000yen,仲只可以坐呢一程,買1 day pass,就全日任坐!!! 之後去其他地方都可以用)<br />
出示passport,同職員講JR WEST 1 Day pass,填好表格,俾錢,攪掂!!!<br />
本來想買埋嵯峨野小火車的票,但要趕6:30am o個班JR Haruka,所以都係飛奔去月台吧!!!<br />
(miss咗呢班Haruka,下一班要等成個鐘呀~~~)<br />
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<img height="480" id="1120006" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/DlCyyyTQvcuHVrekpAD6Fg.jpg" title="DSCN5230" width="640" /><br />
JR閘口就係客服中心前方。認住係<strong><span style="color: blue;">藍色</span></strong>!!! 隔離紅色係難波電鐵,去大阪市中心的,唔好入錯閘呀!!!<br />
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去到月台,要選「自由席」的車卡上車(我上咗最近exit個卡車, 5番)<br />
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車程約1.5小時左右,真係好快~~瞓醒一覺,就到京都了~~~<br />
(Haruka的總站係京都啊~~中間會停天王寺、新大阪,會去此兩處的朋友也可選乘呢~~)<br />
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<img id="1119880" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/jv8SQ7xRzNjR3I.0U1lmaA.jpg" title="DSCN4255" /><br />
Haruka車,幾型^0^<br />
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<img height="480" id="1119881" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Dks0Ts6Xogl7xoPTPWAezQ.jpg" title="DSCN4263" width="640" /><br />
京都駅的月台上,有幾幅京都名勝景點的浮雕畫。估唔估到呢幅畫係邊度呢?<br />
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<img height="480" id="1119883" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/AhU3EiihIYd9Ulna_QQ8bw.jpg" title="DSCN4269" width="640" /><br />
京都駅好大好大,是一個交通樞紐(JR、市地鐵、巴士),又有shopping mall、地下街,食、買、搭車都無問題~~<br />
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到埗後,先去酒店放底個喼<br />
<img height="640" id="1119884" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/u.kkKjFczjwj8di1WyO98w.jpg" title="DSCN4270" width="538" /><br />
我o地揀咗呢間「HOTEL VISTA KYOTO」<br />
位置非常perfect,就對正京都駅的八條西出口(近新幹線)<br />
(京都的酒店最好揀番近京都駅,因為坐車真係好方便啊~~)<br />
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<img id="1119989" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/d3fugZ8e.22Rh9woOdq7IA.jpg" title="DSCN4271" /><br />
雖然房間唔算大,但非常乾淨整潔,基本的淋浴用品都有齊呀~~<br />
(再住埋大阪o個間,我堅係覺得呢間酒店係最好!!!)<br />
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攪掂晒check-in,好肚餓,搵食!!<br />
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<img height="480" id="1119885" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/_ClAgEBO01DKb07_5QnKmQ.jpg" title="DSCN4272" width="640" /><br />
去了京都JR駅內的coffee shop吃了個<span style="color: #82393c;">洋食早餐,約@200yen</span><br />
杯咖啡偏酸,呢間味道一般般<br />
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(小tips:日本室內沒有禁煙ga~(但一路行一路食煙係犯法),入去餐廳,侍應都會問你要smoking或non-smoking area,如果好介意煙味如我,識揀啦)<br />
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食飽飽,開始今天的行程^^<br />
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原本想去奈良和宇治,但我o地係飛機上都瞓得唔好,仲好累,所以近近地,先去稻荷吧。<br />
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<img height="640" id="1119910" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Vx9tEuQbf5PLOF4_3gxeuA.jpg" title="IMG_0878" width="478" /><br />
善用 1 day pass,當然坐JR啦~~ 去稻荷,選「奈良線」「宇治‧奈良 方向」的普通車,坐2個站就到喇~~<br />
(如果去奈良和宇治,坐「みやこ路快速」(橙色字)就最短時間到達了)<br />
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<img height="439" id="1119887" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/pnINQiugQlqW61.RVIVgQg.jpg" title="DSCN4276" width="640" /><br />
一落車,就見到呢幅大banner,哈~~我o地要去嘅就係呢度喇~~<br />
(死.....好多人落車tim.....係喎,今日係星期日...囧)<br />
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出閘後行5mins左右,就到達了~~<br />
<img height="480" id="1119888" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/OlwLR9ennAm4aKlKJOLrRw.jpg" title="DSCN4279" width="640" /><br />
<span style="color: #82393c;"><span style="color: #111111;">伏見稻荷大社</span><br /><br />入場費:無料(免費)</span><br />
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我又學佢起飛腳XD<br />
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入到門口,已經見到紅葉了~~~yo~~~<br />
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呢度應該香火鼎盛,好鬼大呀~~~~<br />
(門口好有清朝feel的建築呢)<br />
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日語漢字中,稻荷=狐狸,一位負責穀物收成的神<br />
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係好多卡通片中都有出現ga~~~佢最鐘意食油豆腐<br />
同中國的狐仙好唔同ga~~(中國的狐仙係迷惑人求偏姻緣的)<br />
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主廟宇<br />
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紅葉處處,非常優美<br />
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鳥居繒馬,巧令令啊~~<br />
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狐狸繒馬,d人畫得好攪笑呀 XD<br />
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行咗一陣,已經到稻荷神社的「戲肉」>> 千烏居<br />
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一個緊接一個的鳥居,排到密密麻麻,好似走入時光隧道咁,真係好壯觀呀~~~<br />
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<img height="640" id="1119897" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/NhUVtU52cFB4bIDXDGj_og.jpg" title="DSCN4309" width="480" /><br />
後面刻了邊年邊日邊個捐錢築起鳥居<br />
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有大有細,任君選擇~~~最大size有2樓咁高,都只係HK$10K!!! 抵啦~~~<br />
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行完神社主樓和鳥居隧道,就來到一個花園,有湖有貓有紅葉,好靚的景色呀~~~好寫意<br />
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每間神社都有的手信品店,可以買回家排番個迷你鳥居陣!! 唔拜神的話,都可以買個面咁大的狐狸餅try吓 =p<br />
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行完神社,再去附近的商店街逛吓<br />
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京都名物「聖護院八之橋」,原來係賣肉桂味的蛋餅,um.....not my cup of tea<br />
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少少餓又吹風吹到凍凍地,去茶喫店hea吓。<br />
呢間店古色古香,又提供暖氣,又warm又comfort<br />
吃了紅豆湯年糕,勁甜~~~~加埋掃上醬油燒的年糕,成碗又咸又甜,OMG!!! >~<<br />
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<span style="color: #82393c;">紅豆湯年糕 - @150yen</span><br />
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玩咗一個上午,個人warm up咗,精神d喇~~~<br />
我o地決定去遠d!!!<br />
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原本行程plan下午去清水寺的,依家就改去嵐山!!!<br />
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而且有 1day pass,我o地要用盡佢,有咁遠去咁遠!!!<br />
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先在稻荷駅坐「奈良線」「京都 方向」的普通車,坐回頭車返京都駅<br />
然後轉乘「嵯峨野(山陰)線」「龜岡‧園部‧福知山 方向」的快速車or普通車,在「嵯峨嵐山駅」下車就ok喇~~<br />
(時間表上,橙色字的係快速車發車時間,如果時間夾唔到,坐普通車都可以到,只係慢d je)<br />
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<img id="1119905" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/1TLBy0lHP_CX7v7e8FeW6g.jpg" title="DSCN4353" /><br />
半個鐘左右就到喇~~~ 車站的decoration都好古典啊~~<br />
我o地係南口出閘,因為要去買觀光小火車的票<br />
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行咗大約15~20mins就到達了,沿途都好多路人行同一個方向,唔識路的話跟住人行都唔會迷路的。<br />
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呢個其實係舊的嵯峨嵐山JR火車站,至從電力化火車後,以前的蒸汽火車就改裝成觀光火車了(<a href="http://www.sagano-kanko.co.jp/" target="_blank">嵯峨野トロッコ列車</a>)~~ 站名亦改名做トロッコ嵯峨駅<br /><br />
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12點幾嚟到,嵯峨>>龜崗的尾班車(16:07發)已經可以買票喇~~<span style="color: #82393c;">@600yen</span><br />
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旅遊書、blogger遊記都教買5號車卡,但天氣實在太凍,5號車卡係無玻璃窗ga~~~<br />
我唔想食西北風食死,都係揀番1~4號車卡有玻璃窗好d,至於單數位定雙數位,我都無得揀,賣飛阿姐幫我劃位的,而且雙人咁買,只可以平排咁坐,唔可以兩個人都坐窗邊囉......<br />
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<img height="272" id="1119908" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/gtDL1qNZ2e2FI5SNA49rtA.jpg" title="DSCN4469" width="400" /><br />
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買完車票已經1點幾,好肚餓呀~~~搵食搵食<br />
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都知嵐山係旅遊區,食嘢唔會太便宜,而且又餓又凍,我o地行番出大街,就是旦揀咗呢間「黑兵衛」try吓<br />
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<img id="1119912" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/6LoeE5XrEBfLMYn.SzSb7g.jpg" title="DSCN4470" /><br />
lunch便當set,賣相好精緻ga~~~but味道就一般般,份量少,又凍冰冰,我想食熱嘢呀!!!<br />
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<span style="color: #82393c;">lunch - 約共3000yen</span><br />
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餐廳的對面馬路就係天龍寺喇~~~<br />
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<span style="color: #82393c;">入場費:本寺+庭園套票 @600yen</span><br />
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入到嚟,真係好開心呀~~~因為有好多紅葉呀!!!<br />
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反而我對寺內參觀真係興趣一般,一)我已經嚟過啦、二)著住對勁單薄的襪行係凍冰冰的tatami上面,我真係想快快行完囉~~~凍到腳都痺>~<<br />
最慘個靚靚湖d紅葉落鬼晒,d樹光禿禿咁,無晒嘢睇,快快步行吧啦。<br />
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反而著住鞋,行吓庭園仲開心啊~~d紅葉真係靚到呢~~<br />
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行吓行吓,我o地誤打誤撞咁,行咗去竹林,上次我無行呢邊呀~~~<br />
一排排竹樹包圍的步道,好有詩意啊~~~<br />
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沿住人群,我o地又行咗去野宮神社<br />
可能就快大考,好多後生仔女嚟呢度參拜啊~~~(野宮神社出名求學業運)<br />
相對另一邊求安產的就靜好多了。<br />
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之後又跟住人群行番出大街,先發現有好多又平又好食的餐廳,嬲呀>~~<<br />
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沿路再行,就到渡月橋<br />
今日勁大風,吹到我眼都睜唔開,好好好凍呀~~~連河兩旁的紅葉都無咩心機欣賞,只想有咁快得咁快行完<br />
係橋頭,仲見到一pair新人影緊pre-wedding,我o地都好佩服個新娘可以穿露背婚紗,又冷又大風,仲笑得出!??勁!!<br />
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因為實在太凍,龜岡公園都唔行喇,快快回程算了(又係渡月橋吹多次風>~~<)<br />
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而且,夠鐘坐小火車喇~~~<br />
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唔知係唔係尾班車,勁多人!!! 月台迫爆!!!<br />
好彩早買定車票,真係怕企都企唔入架火車呀~~<br />
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一邊坐小火車,一邊欣賞保津川的景色<br />
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沿途司機用日文廣播介紹一下d風景,不過我唔識日本,一句都聽唔明.....<br />
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12月的嵐山,紅葉開始落了,河兩旁只有好多光禿禿樹,一入隧道我就想瞓了 zzzz<br />
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車程約1小時,到達總站トロッコ龜崗駅<br />
車站係一間小木屋呢~~~~外面的黃昏景色好靚啊~~~<br />
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雖然唔算好有趣,但都叫坐過吓啦~~~<br />
(我反而對o個3支手信啤酒有d興趣,但見唔到有得賣....)<br />
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トロッコ龜崗駅除咗小火車,無其他交通工具了,好彩附近都有JR馬堀駅<br />
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沿住田邊,步行約15mins左右,就到JR馬堀駅<br />中途起勢食大風,我用條頸巾包頭阿叉婆咁行都頂唔順,凍到我邊行邊尖叫~~~~<br />其實田邊的景色好優美,還有夕陽西下啊~~~但我凍到唔想拎隻手揸機影相>^<<br /><br />回程就坐「嵯峨野(山陰)線」「京都 方向」普通車,坐到總站,唔洗煩=p<br />
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終於又返番嚟京都駅,傻仔主人同京都tower合照,呢座塔遠睇真係好似蠟燭XD<br />
(應該改名叫Candle Tower XDDD)<br />
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玩咗成日,又餓又累,唔想再坐車去搵食,就去了京都駅相連的地下街Porta搵食了~~<br />
裡面好大好大啊~~有fashion、drug&cosmetics、靴下、food,真係包羅萬有!!<br />
<img id="1120003" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/1mOznpeP4.YkOopd8Y6Msw.jpg" title="DSCN4554" /><br />
係廿幾間食肆中迷失的主人,就由小慧決定食炸豬排啦!!!<br />
我o地叫咗<span style="color: #82393c;">炸蠔定食和招牌厚切炸豬排定食,共約5000yen</span><br />
d蠔好新鮮呀~~~蠔味勁重!! 外脆內juicy~~~豬排真係招牌菜,肉質鮮嫩,炸到脆卜卜咁,真係好好食呀~~~<br />
(依家打緊blog又好想再食了=d,真係好好好味ga!)<br />
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食飽飽,好滿足,又周圍行吓,當消化嘛~~<br />
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京都駅穿過巴士總站後,就見到<strong>Yodobashi</strong><br />
日本電器、影音、藥妝有齊,買呀~~~~~<br />
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是日筋疲力盡,回到酒店立即瞓zzzzz<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com4tag:blogger.com,1999:blog-1798940778664894751.post-65554722405774906082013-07-05T01:14:00.000-07:002013-10-03T07:59:51.674-07:00剁蒜蓉的幫手,唔洗再臭手煮飯時,最頭痛就係剁蒜蓉,花時間,剁完d手指又成陣味,仲要洗好多次手都洗唔走!!! << 各位靚太有同感嗎??<br />
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最近同事幫我買咗個「神兵利器」,從此剁蒜蓉唔再係苦差喇~~~<br />
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<img height="640" id="1120139" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Zr73TndlGdDJiJcqs1PaQg.jpg" title="IMG_4534" width="555" /><br />
佢叫做「萬用攪拌器」,個名好威威啊~~~<br />
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<img height="268" id="1127895" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/1LFZSXOy8LUaz9zqdQGLiQ.jpg" title="IMG_6012" width="400" /><br />
一舊簡單的膠,分開3個parts,主外殼連兜、手柄連研磨部份、半圓扣<br />
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<div class="img-wrap ">
<img height="400" id="1120143" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/OfqHO4V.EiPZUiqJQ10ovA.jpg" title="IMG_4537-vert" width="256" /><br />
主要將d食材攪碎或揸汁,可以用的食材都好廣泛:蒜、薑、花生、杏仁......等等<br />
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<div class="img-wrap ">
<img height="400" id="1120140" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/806GqjrUMj8SzA9aDPMDdg.jpg" title="IMG_4535" width="352" /><br />
蒜頭去皮,太大粒就切細少少,放入個「兜」度,然後用d力轉動手柄<br />
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<img height="400" id="1120141" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/drwLUfX_RsP6Nx7eJZfK3A.jpg" title="IMG_4536" width="301" /><br />
蒜蓉就輕易「攪」晒出嚟喇~~~yeah~~~<br />
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用完之後,拆開所有parts,沖一沖水,晾乾之後就無晒味喇~~~<br />
最重要隻手唔洗再臭嘛>0^<br />
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之後我又試過磨薑汁,又好成功呀~~~唔似以前磨到手軟,仲要差d連自己隻手指都磨埋=.="<br />
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「萬用攪拌器」,才HK$3X,推薦各位靚太敗的好用物^^<br />
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by笨豬小慧simple</div>
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com2tag:blogger.com,1999:blog-1798940778664894751.post-73413041458220011792013-06-29T20:31:00.000-07:002013-10-03T08:00:06.406-07:00[食譜] XO醬炒豬頸肉荷蘭豆<div class="img-wrap">
呢期老公唔知做乜成日話要食荷蘭豆,見佢咁想食就煮俾佢食啦~~~<br />
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其實荷蘭豆清甜爽脆,真係幾好味ga~~~大人細路都鐘意食。<br />
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<img height="299" id="1103623" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/HueGVHTV_KvXqkpoXrFJvA.jpg" title="IMG_2853" width="400" /><br />
<br />
<strong>XO醬炒豬頸肉荷蘭豆</strong><br />
<br />
<strong>材料:</strong>(2人份量)<br />
荷蘭豆 -- 1飯碗<br />
豬頸肉 -- 1塊(約200g)<br />
薑 -- 2片<br />
蒜 -- 1粒(菜刀拍至散開)<br />
XO醬 -- 1湯匙<br />
糖 -- 1茶匙<br />
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<strong>醃料:</strong><br />
生粉 -- 1茶匙<br />
鹽 -- 半茶匙<br />
生抽 -- 1茶匙<br />
老抽 -- 半茶匙<br />
油 -- 少許<br />
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<strong>做法:</strong><br />
1. 荷蘭豆撕走筋(搣走部分尖尖位再向下拉,就能搣走條筋,唔搣食起會有渣),洗淨及瀝乾水,備用。<br />
2. 豬頸肉切片,下醃料醃15分鐘。<br />
3. 鑊下油燒熱,下蒜爆香,然後撈走,下豬頸肉炒至8成熟及燶邊(無須撈起)。<br />
4. (將豬頸肉堆埋一邊)下荷蘭豆炒幾下,下糖,炒至軟身,下XO醬快炒兜勻全部材料,即成。<br />
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<strong>貼士:</strong><br />
1. 豬頸肉又名豬青肉,肥肥地肉質有咬口,適合用來煎、炒、燒,凍肉店有售。<br />
2. 荷蘭豆亦可用蜜糖豆、西芹、燈籠椒等代替。<br />
3. 我唔食得太辣,所以只加XO醬,如果食得辣又想香口d,可以爆香蒜頭時加埋辣椒一齊爆香,咁就非常惹味。<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com0tag:blogger.com,1999:blog-1798940778664894751.post-48997660974926165382013-06-23T18:58:00.000-07:002013-10-03T08:00:33.370-07:00[食譜] 醉雞翼夏天到喇,真係好好好熱啊~~~<br />
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想煮飯,但又唔想係廚房熱咁耐,冷盤就係一個好煮意^^<br />
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整醉雞翼就啱晒~~烚熟雞翼(烚的時候只要set timer,咁個人就唔洗留係廚房啦~~),然後浸酒雪藏,簡單快脆唔洗熱,YEAH!!<br />
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早上煮,雪佢一個下午,晚上就有得食喇~~~好夠酒味,YUMMY =d<br />
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<div class="img-wrap">
<img height="478" id="1119602" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/gu31bsE_9jw_YzUqkP_.zQ.jpg" title="IMG_5404" width="640" /><br />
<br />
<strong>醉雞翼</strong><br />
<br />
<strong>材料:</strong>(4~5人份量)<br />
雞中翼 -- 2磅<br />
杞子 -- 1湯匙<br />
花雕酒 -- 1杯(約200mL)<br />
糟鹵 -- 1支<br />
薑 -- 2~3片<br />
蔥 -- 1棵<br />
鹽 -- 1茶匙<br />
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<strong>做法:</strong><br />
1. 雞翼解凍洗淨。蔥洗淨切段。杞子用半碗水浸泡。<br />
2. 鑊/大煲加水到一半滿,加入薑、蔥大火煲至水滾,然後加入雞翼、鹽,烚至雞翼全熟。<br />
3. 雞翼即熟即撈起,放進一大湯碗的冰水裡,浸泡至雞翼轉涼(咁做d雞皮才會爽口)。<br />
4. 雞翼瀝乾水,放進食物盒/闊口盤子,加入花雕酒、糟鹵至浸過雞翼面,最後加入已揸乾水的杞子,輕輕攪勻汁料。<br />
5. 將(4)放入雪櫃冷藏最少4小時,雪過夜就更入味啦~~<br />
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<strong>貼士:</strong><br />
1. 熟的雞翼會浮起,而且近骨的肉會縮水所以骨會外露。仍不確定的話,可稍稍擘開雞肉,中間沒血水流出就肯定全熟了。<br />
2. 糟鹵是酒糟的副製品(詳看<a href="http://baike.baidu.com/view/1206296.htm" target="_blank">此</a>),有酒香、咸味、辛味,非常適合做浸泡的肉類冷盤。<br />
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<img src="http://lancook.files.wordpress.com/2012/07/6932107218283.jpeg" id="0" style="height: 425px; width: 386px;" /><br />
我在街市的南貨店買了這款糟鹵,$30支,一次用了大半支啦~~~剩下的mix埋浸完醉雞的汁,雪櫃冷藏就可以下次再用。<br />
3. 糟鹵也可改用<a href="http://hk-kitchen.lkk.com/zh-hk/Products/ConsumerProduct/Convenience%20Sauce/%E9%86%89%E9%9B%9E%E6%B1%81" target="_blank">李錦記醉雞汁</a>,味道有咩分別,真係要試過先知=p<br />
4. 唔用花雕酒,也可改用紹興酒,但我自己覺得花雕酒同雞夾d呢<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com2tag:blogger.com,1999:blog-1798940778664894751.post-58738068854399130972013-06-19T23:58:00.000-07:002013-10-03T08:00:55.580-07:00AEON living plaza+IKEA 平價靚靚餐具愛上煮飯,愛上LC,之後,一定愛上任何靚靚餐具。<br />
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但,動輒幾百元的瓷器餐具,我真係唔捨得買,打爛咗真係好好好肉赤ga~~~<br />
(my nickname is MANDY,意思係「萬跌」,乜都跌得落地咁解=.=")<br />
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邊度有D又平又靚樣的餐具賣呢??<br />
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首選:AEON living plaza<br />
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乜都$12,而且是日本進口貨,質素都有番咁上下保證。<br />
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<img height="299" id="1120148" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/mbP6Eo2k9nxLWV1huSfEwQ.jpg" title="IMG_5399" width="400" /><br />
上星期逛了THE ONE的AEON living plaza,見到呢款蘋果shape盅仔,好可愛呀~~~仲要粒碇係匙羹啊~~果真美貌與實用兼備。<br />
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<img id="1120147" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/cAmoPVYtYj0xmUqqsEEZjw.jpg" title="IMG_5402" /><br />
仲有水果形狀的碟仔,又係可愛100分!! 不過細隻咗d(手掌咁大隻jar),唔知可以點用呢....<br />
最最amazing就係彩色碗!!! 乜鬼同LC的碗咁鬼似!?? 但是才$12!!!<br />
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<img height="400" id="1120149" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/rBSlKxK7TZErVnZZSZ9NCg.jpg" title="IMG_5403" width="299" /><br />
粉紅色湯勺和鑊鏟,加埋熊仔design,又係好可愛啊~~~<br />
可惜是小童用,我嫌手柄短咗d...........<br />
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次選:IKEA<br />
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成日行「示範單位」見到d餐具擺得好鬼靚呀~~~恨不得搬晒回家!!<br />
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<img id="1120146" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/titBtoDdTxh6zXvNm8E3CA.jpg" title="IMG_5388" /><br />
呢set粉紅碗碗碟碟真係太閃太殺人了!!! 中碟才$19.90!! 小碗也只是$17.90!!<br />
最殺人的是波點粉紅色cake tower plate!!! 才$79.90,比淘寶更便宜,有冇攪錯!!<br />
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還有franc franc、淘寶、夜冷行 等 都是靚靚餐具入手好地方啊~~~<br />
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不過小慧定力好夠,多數window shopping,齋睇唔會敗。(當然有時鬼掩眼都會失手敗XD)<br />
或者,我快手D打爛晒家中的餐具,咪可以買過囉,WAKAKAKAKA<img src="http://l.yimg.com/op/blog/images/emoticon/19.gif" title="(devil)" /><br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com4tag:blogger.com,1999:blog-1798940778664894751.post-80407692378042564122013-06-12T01:23:00.000-07:002013-10-03T08:02:13.875-07:00[食譜] 蒜蓉豆豉蒸鮑魚好耐以前係酒樓食過,覺得咁整鮑魚好好味,今日又買到新鮮鮑魚,又試吓咁蒸。<br />
朋友食完話比清蒸更惹味=q<br />
<span style="color: #ff409f;">(相關閱讀:<a href="http://simpsonsimple.blogspot.hk/2012/06/blog-post_8.html" target="_blank">清蒸鮮鮑魚</a>)</span><br />
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<img id="1061174" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/nmoMNeI1zYXc4kkkdjXbRA.jpg" title="IMG_8294" /><br />
<br />
<strong>蒜蓉豆豉蒸鮑魚</strong><br />
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<strong>材料:</strong><br />
新鮮鮑魚(中式湯匙的size) -- 8隻<br />
果皮 -- 半塊<br />
蔥 -- 1棵<br />
蒜 -- 2~3瓣<br />
豆豉 -- 1茶匙<br />
豉油 -- 1湯匙<br />
油 -- 1湯匙<br />
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<strong>做法:</strong><br />
1. 果皮用半碗水浸軟(要浸大約半小時),方便出味。<br />
2. 鮑魚用牙刷/百潔布刷洗外殼,去腸,洗淨瀝乾水,備用。<br />
3. 蒜剁成蓉;豆豉浸一浸,用刀背拍扁;蔥洗淨,切段;果皮揸乾水,切幼條。<br />
4. 蔥墊碟底,上面放鮑魚,殼向下,碟邊和鮑魚間的空隙放果皮。灑上蒜蓉和豆豉。<br />
5. 煲一大鑊水, 水滾後放入(4),隔水蒸約6分鐘。<br />
6. 鮑魚熟後,倒走碟內的水。<br />
7. 燒滾油,淋在鮑魚上,再淋上豉油,即成。<br />
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<strong>貼士:</strong><br />
1. 蒸的時間如果唔sure,最好問一問魚檔阿姐,包無錯!!<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com0tag:blogger.com,1999:blog-1798940778664894751.post-58760669786153782742013-06-09T02:36:00.000-07:002013-10-03T08:20:04.744-07:00[食譜] 芝士焗蠔<div class="img-wrap">
街市有新鮮即開生蠔賣,為食小慧最鐘意蠔喇~~~<br />
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<img height="478" id="1112413" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/52ukKA8ErL6ft21YZE0kgg.jpg" title="IMG_4541" width="640" /><br />
雖然好新鮮,但生食都有d怕,就整焗蠔啦~~~<br />
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蠔味好夠,夠大隻所以焗起仲好juicy,yummy =d<br />
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<img height="299" id="1112412" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/S6Rw28.V0hJENQJ.kQ1h6Q.jpg" title="IMG_4540" width="400" /><br />
$12/隻,差唔多手掌咁大隻ga~~大埔墟街市d海鮮真係平靚正!!!</div>
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下次再整,唧d沙律醬再焗,仲惹味(不過肥死=p)<br />
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<strong>芝士焗蠔</strong><br />
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<strong>材料:</strong><br />
半殼生蠔 -- 2隻<br />
蒜蓉 -- 1茶匙<br />
牛油 -- 1茶匙<br />
什錦香草乾 -- 適量<br />
黑椒碎 -- 少許<br />
parmesan cheese 碎 -- 大量<br />
粟粉 -- 1湯匙<br />
<br />
<strong>做法:</strong><br />
1. 用水沖洗蠔肉及殼,再以廚紙吸乾水。<br />
2. 焗爐200˚C預熱。<br />
3. 焗盤鋪上雙層錫紙,放上蠔,如果蠔放唔穩,摺起少量錫紙做個座頂住隻蠔。<br />
4. 易潔pan加少許橄欖油,燒熱,下牛油熱溶,再下蒜蓉炒香,放在蠔肉上。<br />
5. 依次序灑上黑椒碎、粟粉、芝士、香草,放入焗爐焗12~15分鐘。<br />
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<strong>貼士:</strong><br />
1. 用麵包糠焗起會脆口d又唔會出咁多水,但我家沒有麵包糠,又唔想專登去買,所以用粟粉代替,結果有一隻蠔都出水。<br />
2. 用mozzerella cheese就無咁咸,同埋焗好後可以吃到一絲絲的口感。<br />
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by笨豬小慧simpleAnonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com1tag:blogger.com,1999:blog-1798940778664894751.post-51558438996085521512013-06-05T00:37:00.000-07:002013-10-03T08:20:22.797-07:00[食譜] 涼拌手拍青瓜我敢講,呢個餸可以叫做「中式沙律」,wahahahaha~~~<br />
酸酸甜甜咁,幾開胃ga~~~依家夏日炎炎真係啱晒呀~~~<br />
我好鐘意食^0^<br />
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<img height="503" id="1090290" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/qdmtSLS61iETxAII49euVQ.jpg" title="IMG_1356" width="640" /><br />
<br />
<strong>涼拌手拍青瓜</strong><br />
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<strong>材料:</strong><br />
起釘青瓜(大) -- 1條<br />
蒜 -- 半個 (切蓉)<br />
鎮江醋 -- 2湯匙<br />
生抽 -- 1湯匙<br />
糖 -- 1 1/2茶匙<br />
豆板醬 -- 1茶匙<br />
麻油 -- 1茶匙<br />
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<strong>做法:</strong><br />
1. 青瓜浸水最少半小時,用以去走沾在瓜皮上的農藥、泥、有機肥料等。<br />
2. 青瓜切頭尾,用來打圈磨瓜身,直到起泡。頭尾唔要,洗走泡泡。<br />
3. 青瓜打平切半,用鐵匙羹挖走瓜囊和種籽。<br />
4. 青瓜一開二~三,放入大的保鮮袋,用菜刀或碌麵粉的木棒拍打至碎開成一口的size。太大舊的,可再切細。<br />
5. 將(4)倒入大碗,加入餘下材料,拌勻,醃15分鐘。<br />
6. 雪凍後吃會更美味。<br />
<br />
<strong>貼士:</strong><br />
1. 青瓜要選用起釘那種日本青瓜,表皮滑溜溜的中國青瓜口感無咁爽脆啊~ 選用溫室青瓜就生吃都安心<br />
2. 鎮江醋酸中帶甜又有酒香,最適合作涼拌菜;次選是紹醋;浙醋、白醋卻太酸了,不太適合呢。<br />
3. 每次煮青瓜,都要記得磨瓜身到起泡,才能去走澀味。<br />
4. 青瓜入袋再拍,就可免瓜汁四濺,整完要猛抹廚房就無謂啦^罒^<br />
5. 原食譜是用辣椒油的,但我不太能吃辣,改用了豆板醬。<br />
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<br />
by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com3tag:blogger.com,1999:blog-1798940778664894751.post-73189545071762971372013-06-01T18:45:00.000-07:002013-10-03T08:20:38.148-07:00[食譜] 上湯浸什菇勝瓜<div class="img-wrap">
我非常喜歡吃勝瓜,清清甜甜的味道,好好味。但主人唔喜歡食勝瓜,又話硬又話有銀........=..=<br />
不過我唔理得佢咁多,照煮XD(廚房係我嘅,煮乜食乜我話事,wakakaka),至多搭d菇,等佢都有得夾吓啦<br />
<br />
<img height="477" id="1061170" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/JIdbNVZmVoV6uIfOnmTdCw.jpg" title="IMG_8009" width="640" /><br />
<br />
<strong>上湯浸什菇勝瓜</strong><br />
<strong><br />材料:</strong><br />
勝瓜 -- 1條<br />
雞脾菇 -- 2棵<br />
薑 -- 2~3片<br />
蒜蓉 -- 1茶匙<br />
史雲生清雞湯 -- 250mL<br />
水 -- 1碗<br />
<br />
<strong>做法:</strong><br />
1. 勝瓜洗淨,切去頭尾,切走每條凸起的尖尖位,斜切成半吋闊的厚片。<br />
2. 雞脾菇洗淨,切成半吋闊的厚片。<br />
3. 下少許油燒熱鑊,爆香薑片和蒜蓉,再下勝瓜和菇快炒一會兒。<br />
4. 下清雞湯和水,水滾後轉小火,煮5分鐘,加蓋熄火浸約5~10分鐘,至勝瓜變軟即可。<br />
<br />
<strong>貼士:</strong><br />
1. 揀勝瓜有d技巧,太輕身、外皮太硬的太老了,會有好多銀;要揀墜手、表皮乾燥,上下"發"勝瓜時仲有韌度的才新鮮啊~<br />
2. 煮當日因為雞脾菇便宜,所以用了雞脾菇,其實咩菇都得,例如:金菇、秀珍菇、草菇、白蘑菇、啡蘑菇、大啡菇、雪耳、雲耳等。<br />
3. 用魚湯都得ga~(當然用濃湯寶就快靚正啦),但怕腥就唔好了。<br />
4. 其實呢味餸可以有好多配搭和變化,例如轉湯底、改瓜類、加瑤柱、蝦米、粉絲等,變化出屬於自己的食譜^^<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com0tag:blogger.com,1999:blog-1798940778664894751.post-91359633553509809442013-05-31T17:00:00.000-07:002013-10-03T08:20:52.567-07:00[食譜] 韓風泡菜豬肉片炒烏冬某天的一人晚餐,唔想落街食就炒烏冬啦,咁啱雪櫃有泡菜和豬肉片,忽發奇想可以整韓式泡菜炒豬肉喎~~~<br />
<br />
好好味呀~~~=d<br />
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<div class="img-wrap">
<img height="479" id="1103612" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/h6zRQDSkyesFO5XaB9QmGQ.jpg" title="IMG_1949" width="640" /><br />
<br />
<strong>韓風泡菜豬肉片炒烏冬</strong><br />
<br />
<strong>材料:</strong>(1人份)<br />
即食烏冬 -- 1包<br />
泡菜 -- 半碗<br />
洋蔥 -- 半個<br />
薄切豬肉片 -- 4~5塊<br />
韓式BBQ甜辣醬 -- 2~3湯匙<br />
鹽、糖 -- 適量<br />
<br />
<strong>醃料:</strong><br />
生粉 -- 1茶匙<br />
生抽 -- 1茶匙<br />
鹽 -- 半茶匙<br />
油 -- 少許<br />
<br />
<strong>做法:</strong><br />
1. 豬肉片下醃料醃10分鐘。洋蔥去皮切大塊狀。<br />
2. 易潔pan下少許油燒熱,下豬肉片炒至轉色。<br />
3. 下洋蔥炒至開始變軟,下少許鹽、糖調味。<br />
4. 下烏冬,用筷子快手摷散,炒至烏冬變軟,下泡菜炒。<br />
5. 最後下韓式BBQ甜辣醬,炒至所有材料沾到醬轉做紅紅的顏色,即可上碟。<br />
<br />
<strong>貼士:</strong><br />
1. 如果可以,加d醃泡菜的汁會更好味(我有加呀~~~因為食埋呢轉d泡菜就食晒喇,所以加埋d汁唔好嘥,hahaha)<br />
2. 鐘意食辣、好食得辣的,可以加埋辣椒粉或切碎的辣椒,我唔太食得辣,所以唔加喇。<br />
3. 豬肉片用打邊爐的薄切黑豚肉片就最啱,快熟,又唔會鞋口。</div>
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com0tag:blogger.com,1999:blog-1798940778664894751.post-27607768969081926252013-05-31T01:16:00.000-07:002013-10-03T08:21:08.841-07:00[食譜] 焗波特菇(Portobello Mushroom)肥媽節目《食平D》有一集介紹大啡菇做平價扒餐,過幾日就見街市有Portobello mushroom賣喇~~<br />
<br />
<div class="img-wrap">
<img height="376" id="1112416" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/baPdA5B4fcKdCsNrchhbpA.jpg" title="IMG_4917" width="640" /><br />
$27有2大隻~~~好抵食!!<br />
<br />
簡簡單單,焗咗佢囉=d<br />
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<br />
第一次整,都算成功,只是淡口咗少少,下次調味要重手d。<br />
<br /></div>
<div class="img-wrap">
<img height="479" id="1112422" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/sSbYdSNSAzapxqfx.pnYYg.jpg" title="IMG_4927" width="640" /><br />
<br />
<strong>焗波特菇(Portobello mushroom)</strong></div>
<br />
<strong>材料:</strong><br />
Portobello mushroom -- 2隻<br />
煙肉 -- 2片<br />
洋蔥 -- 半個<br />
mozzarella cheese -- 2片<br />
鹽、黑椒碎 -- 適量<br />
<br />
<strong>做法:</strong><br />
1. 菇去蒂,用濕廚紙抹乾淨。<br />
2. 焗爐200<span lang="EN-US" style="font-family: 'Times New Roman'; font-size: 12pt;"><span id="yui-gen16" style="color: black;">˚</span></span><span id="yui-gen7" style="font-size: 15px; line-height: 18px;">C</span>預熱。焗盤鋪錫紙,掃上橄欖油。<br />
3. 煙肉、洋蔥、菇蒂切碎成小粒。<br />
4. 易潔pan下少許橄欖油燒熱,先炒煙肉粒,待出油後,下洋蔥粒、菇蒂粒炒至軟身,熄火備用。<br />
5. 菇反轉底向上,放在焗盤,掃上橄欖油,下鹽、黑椒調味,再鋪滿(4),最後放上芝士片。<br />
6. 放入焗爐,以180<span lang="EN-US" style="font-family: 'Times New Roman'; font-size: 12pt;"><span id="yui-gen16" style="color: black;">˚</span></span><span id="yui-gen7" style="font-size: 15px; line-height: 18px;">C</span>焗20~30分鐘。<br />
<br />
<strong>貼士:</strong><br />
1. 用mozzarella cheese貪佢有一絲絲的口感,其實用其他cheese都ok ga~<br />
2. 肥媽教菇用濕布抹吓就可以(當然要確保係勁新鮮啦),用水沖洗會無晒菇味。<br />
3. 菇掃油可以避免菇焗到變黑炭,尤其菇邊,記得掃多D油。<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com0tag:blogger.com,1999:blog-1798940778664894751.post-86603334353633659772013-05-16T19:45:00.000-07:002013-10-03T08:21:31.484-07:00[食譜] 韓式紫菜飯卷 Kimbap 김밥김밥,讀音「kimbap」,中文譯做「韓式紫菜飯卷」,簡單d講,即係韓風壽司囉。<br />
<br />
kimbap可算係韓國家常菜,基本上個個阿朱媽都識整,通常做簡便的外帶lunch,加埋泡菜和咖啡,咁就一餐ga la。kimbap的口味也千變萬化,腸仔、吞拿魚、泡菜、什至碎牛肉都可以做餡料。<br />
<br />
有時去尖沙咀shopping,為爭取時間敗家,我會去金巴利街的韓國媽媽度買條kimbap邊行邊食,不過$25/條,都幾貴啊~~~食得幾次,就諗不如自己試吓整啦。<br />
<br />
母親節party特別炮製~~~<br />
<br />
一次過整咗10條!!!! 堆到成座山咁高XD。味道可算有9成似,麻油味剛剛好,飯又夠軟,餡料配搭perfect,真係好好味!!!<br />
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<div class="img-wrap">
<img height="479" id="1112421" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/LvlBHcFQDCJGQpBp9lGtfg.jpg" title="IMG_4923" width="640" /><br />
<br />
<strong>韓式紫菜飯卷 kimbap 김밥</strong><br />
<br /></div>
<div class="img-wrap">
<strong>材料:(5條份量)</strong><br />
珍珠米 -- 2杯<br />
水 -- 2碗<br />
韓國紫菜(大) -- 5片<br />
蛋 -- 2隻<br />
甘筍 -- 半條<br />
蟹柳 -- 4條<br />
菠菜 -- 2棵<br />
韓國香腸 -- 5條<br />
黃色醃蘿蔔 -- 5條<br />
醃牛蒡 -- 5條<br />
<div class="img-wrap">
<br /></div>
<strong>調味料:</strong><br />
麻油 -- 1湯匙<br />
鹽 -- 1茶匙<br />
<br />
<div class="img-wrap">
<img height="640" id="1112417" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/wtN8oTxJxeCuRN2fN9RHjg.jpg" title="IMG_4918" width="564" /><br />
韓國食材,o係金巴利街有幾間韓國超市可以買到。<br />
韓國香腸、醃蘿蔔、醃牛蒡我選了轉for包kimbap的款式,長度剛剛好是一片紫菜的闊度,已經切好晒一條條,非常方便啊~~<br />
除咗以上3樣材料之外,其他都用超市買到貨色就算了,我非常慳家ga~~=p</div>
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<strong>做法:</strong><br />
1. 洗米,煲飯。飯熟後立即摷鬆,待仍暖暖地時拌入調味料。放涼,備用。<br />
2. 菠菜洗淨,切去根部,煲水焯熟,揸乾水,加半茶匙鹽、1茶匙麻油撈勻調味。<br />
3. 蛋打成蛋漿,煎成蛋卷,稍放涼後,切成長條狀。<br />
4. 甘筍、香腸、蟹柳(一開三),全部切成長條狀,用滾水焯熟,澀乾水備用。<br />
5. 醃蘿蔔、醃牛蒡倒走包裝內的水份。<br />
<br />
<img height="640" id="1112418" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/PjrHmdmpN1RaiSv.3NjP7Q.jpg" title="IMG_4919" width="512" /><br />
材料準備好晒,可以捲喇~~~<br />
<br />
6. 將飯分成5等份。竹蓆鋪上保鮮紙,上面放紫菜,將一份飯平鋪在上面。</div>
<div class="img-wrap">
<img height="400" id="1112420" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/ayqTDe0c3YKhIktN0zhLag.jpg" title="IMG_4922" width="374" /><br />
飯盡量薄一點而且要平均啊~頭尾留一些空間。<br />
<br />
7. 每樣材料放一條在飯面上,菠菜可以多放點,約4~5片葉啦。<br />
<img height="400" id="1112419" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/OBtmP3N63MN_P6_5JTgFUw.jpg" title="IMG_4921" width="338" /><br />
餡料要放近自己那邊,貼住飯的邊緣位。<br />
<br />
8. 然後由近自己的地方開始向上捲,第一下要用紫菜連飯包實所有餡料(大約用了半張紫菜),用力壓實,不要忘記頭尾都要壓一壓。然後鬆開少少竹蓆,俾少少力再向上捲,紫菜末端用手指揸上開水(事先要準備一碗飲用開水在手邊),再捲一圈就能收尾。<br />
<br />
捲好後,放在一隻長形碟上面。捲好晒,就可以切開喇~~~<br />
<br />
9. 準備乾身的砧板,菜刀刀鋒用開水沾濕一下(否則會黏飯不好切),先切走頭尾不太整齊的,然後切成約2cm闊一件。</div>
<div class="img-wrap">
<div class="img-wrap">
<br /></div>
<br />
<strong>貼士:</strong><br />
1. kimbap冷藏過後,飯會變硬,口感不太好啦~~~所以最好即整即食!!<br />
2. kimbap非常適合郊遊野餐時食用啊~~~<br />
3. kimbap的澱粉質、菜、肉的比例很符合營養金字塔的比例,非常健康啊~~<br />
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by 笨豬小慧simple<br />
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<div class="img-wrap">
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com1tag:blogger.com,1999:blog-1798940778664894751.post-70861034178583665472013-05-10T07:20:00.000-07:002013-10-03T08:21:51.639-07:00[食譜] 韓式人蔘雞湯近來大愛韓食!! (我中韓劇毒太深了,HAHAHA)<br />
<br />
韓國人夏天會整人蔘雞湯補身,佢O地認為夏天食性溫的食物,更能強身健體,情況就似燒熱咗的石頭只能淋熱水,淋凍水反會令石頭裂開的道理一樣。<br />
所以我都跟吓韓國傳統,夏天進補人蔘雞啦~~~<br />
<br />
有真空煲,煮人蔘雞唔洗睇火,so good~~<br />
<br />
第一次煮就成形,真係好開心呀~~~<br />
切開雞後,聞到陣陣的人蔘味,仲有o個啖濃濃的雞湯,super yummy~~<br />
雞入面釀滿糯米,連飯都唔洗另外煮呀~~~2個人食,飽晒!! <br />
<br />
<br />
<div class="img-wrap">
<img height="500" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/ARKHY.gdVi6Y.ZRNH8eKZg.jpg" width="335" /><br />
<br />
<strong>韓式人蔘雞湯</strong><br />
<br />
<strong>材料:</strong><br />
雞 -- 1隻 (約800g~1000g)<br />
韓國人蔘 -- 2支<br />
糯米 -- 半杯<br />
紅棗 -- 5粒<br />
栗子(細) -- 3粒<br />
薑 -- 3片<br />
蒜 -- 2粒<br />
白果 -- 5粒<br />
胡椒粉 -- 半茶匙<br />
鹽 -- 1茶匙<br />
水 -- 適量<br />
米酒 -- 1湯匙<br />
蔥花 -- 少許<br />
<br />
<strong>做法:</strong><br />
1. 糯米洗淨,浸泡最少3小時;雞洗淨,瀝乾水備用。<br />
2. 紅棗浸軟,去核;白果、栗子去殼去衣;蒜切大粒;人蔘洗淨切段。<br />
3. 糯米、3粒紅棗、1條人蔘、栗子、白果、薑、蒜 混合鹽和胡椒粉,塞入雞肚,用牙籤縫好開口。<br />
4. 雞放入鍋中,加水至3/4煲,加入剩餘的紅棗、人蔘,煮滾後放入真空外煲燜2~3小時。<br />
5. 取出內鍋,大火翻煮至水滾,加入米酒,試味後按喜好加鹽調味。<br />
6. 食用前灑上蔥花。<br />
<br />
<strong>貼士:</strong><br />
<img height="500" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/T3Wz8etr7EzZvAn9RRO4Pg.jpg" style="height: 369px; width: 272px;" width="373" /><br />
1. 今次用的人蔘是一田超市買回來的新鮮水蔘,$59有4支,每支有食指咁粗,用2支啱啱好,蔘味都好夠啊。或者去韓國街的超市買乾人蔘都得,先連同糯米浸軟,水就要用番呢D浸米水啊。<br />
2. 也可以用蔘鬚、花旗蔘代替,當然風味差少少啦。<br />
3. 糯米改用溫水浸45分鐘,以縮短準備時間。<br />
4. 栗子的衣非常難清除,睇完《蘇GOOD》教,用溫水浸栗子半小時,用毛巾包住栗子,前後前後咁碌,D衣就輕易去晒喇~~~(早D知我就唔洗批栗子皮批到手軟啦>~<)<br />
5. 如果無真空煲,可改用細火煲1.5~2小時,用筷子試過雞煮至熟爛後,再加入米酒。<br />
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BY笨豬小慧SIMPLE<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com0tag:blogger.com,1999:blog-1798940778664894751.post-83498638874212458742013-05-08T20:01:00.000-07:002013-10-03T08:04:33.639-07:00新入手LC湯盅+川貝燉雪梨雖然半年一次的LC開倉已經令我定期放一放血,不過LC呢條毒癮,真係隨時都有人引你發作。<br />
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就係兩次的開倉之間,我又手多多敗了LC<br />
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<img height="479" id="1101769" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/_7lquqfH9WSqXPBOhjJt4Q.jpg" title="IMG_2252" width="640" /><br />
cassis soup bowl with lid 2 set<br />
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朋友去完英國旅行,見LC靚就敗,回港後又發現無咩用,所以我就"收養"咗喇 ^v^<br />
(佢話LC係英國賣得平過香港,唉,攪到我都心思思好想去英國朝聖呀~~~~)<br />
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有蓋湯盅一直想敗,因為可以整燉湯!!! 家中無燉盅呀~~~<br />
靚色、啱價、唔洗等開倉去迫,所以,買咗!!<br />
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<img height="299" id="1103613" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/Fu58dh5h6HgXt800fVlLvg.jpg" title="IMG_2286" width="400" /><br />
剛剛放得入5L康寧煲<br />
(下面墊一墊竹蓆筲箕,可以防止煲煲盅盅有太多碰撞而摑花)<br />
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即晚就整咗川貝燉雪梨,正!!!<br />
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原來個湯盅容量都幾大,下次可以貪心d,落多d水。<br />
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(相關閱讀:<a href="http://simpsonsimple.blogspot.hk/2013/01/blog-post_3741.html" target="_blank">[食譜] 川貝薄荷葉蜜糖燉雪梨</a> )</div>
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有d想買隻細的cassis碟襯番tim......唔知幾時先會遇到呢................<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com4tag:blogger.com,1999:blog-1798940778664894751.post-35859003174039169892013-05-05T21:07:00.000-07:002013-10-03T08:05:36.295-07:00結婚一週年<strong>2012年11月20日(二)</strong><br />
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眨吓眼,就結婚一週年,時間過得太快,比籌備婚禮時仲要快!!! 我仲未享受完新婚的sweet sweet呀~~~<br />
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又非常唔好彩,呢日有客要見,又要將假期cancel,難得主人仲一早請定假.....唉......<br />
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所以,都係行街、買嘢、dinner咁囉<br />
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<img height="640" id="1089333" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/uwXn.ZuJtF5ZhKIJ8otwdg.jpg" title="IMG_0551" width="477" /><br />
去了spaghetti house食cheese fondue<br />
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我每年都要食一次先會安心=p<br />
賣相一年比一年精緻(即是份量都精簡咗),芝士味亦一年比一年淡,取而代之,愈來愈似忌廉湯底的火鍋<br />
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<img height="266" id="1089338" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/WI6n2onjCC4IIug8esxPTQ.jpg" title="1stAnniversary" width="400" /><br />
不過食完唔洗洗碗洗餐朦,所以都仲值得幫襯<br />
(要知道,洗走芝士的肥膩何其艱辛)<br />
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<img height="400" id="1089334" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/l96C42u8i8_aR.GdzTmXmA.jpg" title="IMG_0555" width="300" /><br />
paper anniversary的唯一合照!!! hahaha,鬆郁矇tim>~<<br />
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原來回到家,主人先拿出「戲肉」<br />
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<img height="477" id="1089335" src="https://googledrive.com/host/0B6sogRXKPwEvb1lQcTJzaVMybEE/KX3hX4QGExC1iaPSMIK.Tw.jpg" title="IMG_0559" width="640" /><br />
佢今日偷偷寫的「情信」啊~~~@0@<br />
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自從大家出來工作之後,好耐無收過親筆書寫的情信,估唔到紙婚紀念日能夠收到,好surprise!!!<br />
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入面係一張明信片(哎呀~~~係一棕一白的熊仔背影呀~~~又會搵得咁match嘅!?)<br />
一份要砌完先可以閱讀的「信」<<呢個真係考起我,我玩砌圖好屎ga wor,卒之砌咗2次見成功讀到封信=p,蠢死>~~<<br />
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收到以上的小禮物,我只可以講一句,「老公,你太浪漫喇~~~~~」<br />
想冧死我嗎!???<br />
(已經心心眼喇~~~~wahahaha)<br />
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反觀小慧,好失敗,乜鬼都無預備囉..............sorry.............v_v<br />
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今天雖然簡簡單單咁慶祝,但有心思的主人,令到平凡的日子充滿甜美,能夠同你結婚的我實在太太太幸福喇~~~(曬死人無命賠)<br />
非常期待12月的補祝之旅行~~~<br />
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by笨豬小慧simple<br />
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<br />Anonymoushttp://www.blogger.com/profile/07385825186747544216noreply@blogger.com3