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2017-03-16
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弟弟去買完他的高達模型後，他這懶蟲說要去潮福蒸氣石鍋吃蒸氣鍋，原因簡單，就是整餐晚餐有店員服務。吃蒸氣鍋大家都知道第一件事情把白米與材料放進鍋裡，留待最後吃完所有，壓軸便會吃這粥，今次我們決定吃淮山瑤柱粥，感覺比較益胃。粥底利用蒸氣融入滿滿海鮮精華後，這個滑稠的粥底口感加上清鮮的淮山瑤柱，風味更是迷死人，懂吃的絕不會錯過這粥。脆皮乳鴿皮極為酥脆，裡頭骨頭也很酥香，肉則入味鹹香，香嫩含汁，嚐起來軟嫩濕潤，表現沒教人失望。老黃瓜燉排骨湯熬煮多個小時才成了這碗琥珀色的精華，溫潤回甘，喉韻繚繞的排骨湯。排骨肉輕輕一咬就鬆軟脫落，肉香和黃瓜融為甘美的滋味，真是碗好湯。三文魚細膩網紋油花交織在橘色的魚肉，怎麼看都很漂亮嚐起來也不太油。章紅魚油脂密度較少，肉質具彈性，魚肉的香氣會慢慢在嘴裡散開。希靈魚有魚籽爽脆的口感，嚐起來別有風味。北寄貝非常滑順，質感軟嫩，美味可口。八爪魚柔嫩但不失彈牙的口感，加點#檸檬 汁簡單調味就鮮味好吃。生劏龍躉件超大片，這應該選用較大條的龍躉，因為魚皮厚大，所以膠原蛋白很豐富。另外只有新鮮的魚，這龍躉件才有如此緊實滑溜的肉質。蜆肉和螺肉平均放在蒸盤上，一直散發香氣讓大家緊
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