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Come for the pastries and bakes, stay for the pizza and beer! Chill out at this cosy, west-side cafe at King Albert Park!
🙋🏼♀️Get first dibs on our food recommendations the very moment it gets published on our website - join us on our Telegram group: https://t.me/misstamchiak
🎧 Listen to our podcast at https://www.misstamchiak.com/podcast-chiak-podcast/! We are on Spotify and Apple Podcasts too!
#大蒜啤酒 #別忘了去參加前一篇插畫抽獎
(不准笑我的雙下巴! 你看我多真誠,從不把自己修瘦😂)
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Brewery: Yates' Brewery
Style: Amber Ale
ABV: 4.1%
Produced in the UK for The Garlic Farm
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來自英國懷特島的大蒜啤酒沒有我想像中的可怕！
口感有深度、豐富。一入口，非常清爽、解渴，帶有明顯的啤酒花香氣以及一點點苦味帶出甘甜。
香氣會在中段開始層層交疊，加深複雜度。
白色的花香、蜂蜜檸檬到蘇打餅乾的鹹香。最後，口腔席捲而來的是黑蒜頭的濃郁風味。
結尾讓我有喝到阿嬤煮的#四物飲雞湯的味道🤣感覺好補啊!
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如果你都看到這裡了
那我們來順便了解一下什麼是 #Ale
它是啤酒分類的一種。使用上層發酵酵母 (top-fermenting yeast) 在攝氏 15～24 度的溫度下，進行發酵。
這類的啤酒有豐富的水果香氣與香料風味，口感飽滿複雜。
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Ale啤酒的分類有很多，舉例來說 Pale Ale、 IPA、Amber Ale、Porter以及Stout(健力士屬於stout)都是屬於Ale Beer。
我最愛的是IPA🍺每次去英國PUB必點😆
你們有喜歡的啤酒分類嗎? @ The Garlic Farm
#又一良心餐廳😃好味兼食得安心樓上cafe
Kwak ($75)
送來有一陣小麥味，又夠哂氣，清新啤感覺清甜，更突顯小麥味。
Pauwel Kwak has earthy aromas, a malty character the bitterness emerges delicately in the background, follows by notes of licorice and slightly bitter and herbal aftertaste. Yeast and red fruits are the strongest aromas, but you will also find a few herbs.
Alcohol
8.4% ABV
吃吧 Chiba @chiba_hk
旺角彌敦道566-568號僑建大廈2樓2室
Room 2, 2/F, Kiu Kin Building, 566-568 Nathan Road, Mong Kok
#黃店 #黃色經濟圈 #良心小店
#Chiba #吃吧
#cafefood #localcafe #樓上cafe #傾計
#旺角 #旺角美食 #Mongkok #九龍
#Kwak
#beer #beertime #beerme #beerlove #Beerlover #Beerblog #Beerblooger #instabeer #beertography #beerreview #drinking
#Beerstagram #Beertogtaphy
#tlfood黃店巡遊
📌買 KOM 多功能三件組氣密保鮮盒 按這裡→https://lihi1.com/A6v9U
1/紅糟排骨
材料：
A
排骨700g pork ribs
紅糟200g red yeast sauce
蒜末15g garlic
薑末15g ginger
米酒1大匙 cooking rice wine 1tbsp.
糖1/2茶匙 sugar 1/2tsp.
B
蔥花適量 scallion
作法：
1.將所有材料A放入不鏽鋼氣密保鮮盒內。
2.蓋上蓋子，按下氣閥，用力搖一搖後，醃漬15分鐘。
3.將保鮮盒開蓋放入電鍋中，外鍋加2杯水，蒸至開關跳起。
4.上桌前撒上適量蔥花即可。
2/啤酒蒜味排骨
材料：
A
排骨700g pork ribs
啤酒100㏄ beer
蒜末40g garlic
醬油膏2大匙 thick soy sauce 2tbsp.
鹽1/4茶匙 salt 1/4tsp.
糖1/2茶匙 sugar 1/2tsp.
B
蒜苗片少許 green garlic
辣椒片少許 chili
作法：
1.將所有材料放入不鏽鋼氣密保鮮盒內。
2.蓋上蓋子，按下氣閥，用力搖一搖後，醃漬15分鐘。
3.將保鮮盒開蓋放入電鍋中，外鍋加2杯水，蒸至開關跳起。
4.上桌前撒上材料B即可。
3/優格咖哩排骨
材料：
A
排骨700g pork ribs
原味優格80g yogurt
咖哩粉20g curry powder
洋蔥60g onion
蒜末20g garlic
鹽1/2茶匙 salt 1/2tsp.
糖1/4茶匙 sugar 1/4tsp.
作法：
1.將所有材料依序放入不鏽鋼氣密保鮮盒內。
2.蓋上蓋子，按下氣閥，用力搖一搖後，醃15分鐘。
3.將保鮮盒開蓋放入電鍋中，外鍋加2杯水，蒸至開關跳起即可。
4/鳳梨辣椒排骨
材料：
排骨700g pork ribs
鳳梨100g pineapple
辣豆瓣醬80g chili bean sauce
蒜末20g garlic
辣椒丁少許 chili
作法：
1.將所有材料放入不鏽鋼氣密保鮮盒內。
2.蓋上蓋子，按下氣閥，用力搖一搖後，醃15分鐘。
3.將保鮮盒開蓋放入電鍋中，外鍋加2杯水，蒸至開關跳起即可。
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楊桃美食網
http://www.ytower.com.tw
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How to grow hair faster & thicker! (TAP BELOW FOR ALL INFO)
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Toshiba 煮・要享受活動詳情 及更多水波爐食譜：
http://toshibacookenjoy.com
?? 本集食譜??
麵粉 250g Flour
啤酒 160g Beer
酵母 5g Instant Yeast
鹽 5g Salt
雞扒 2 Chicken Thigh
鹽 ⅛ tsp Salt
黑椒 適量 Black Pepper
紅蘿蔔 ½ Carrot
薯仔 ½ Potato
洋蔥 ¼ Onion
水 150ml Water
雞湯 150ml Chicken Soup
咖喱磚 20g Japanese Curry Cubes
芝士 20g Cheese
朱古力 15g Chocolate
蕃茜碎 適量 Parsley Flakes
1.麵粉,鹽及酵母拌勻
2.依情況加入啤酒搓揉
3.當麵團呈現柔軟光滑狀態,四周向下收圓
4.麵團包上保鮮紙後,放入水波爐按發酵功能讓麵包發酵半小時
5.薯仔,紅蘿蔔去皮切粒,洋蔥切絲
6.雞扒切粒,加入鹽及黑椒醃半小時或以上
7.取出麵團,壓出麵團裡的空氣後收圓,放在水波爐裡發酵40分鐘
8.大火把雞肉表面炒至微金黃色盛起備用
9.炒香薯仔,洋蔥及紅蘿蔔
10.加入雞湯及水加蓋煮5分鐘
11.加入一半咖喱磚加蓋煮數分鐘
12.加入雞肉及剩下咖喱磚
13.熄火後加入朱古力拌勻
14.取出麵團後掃上水,用刀在麵團表面輕輕?開
15.預熱水波爐至180℃,放入麵團焗20-25分鐘
16.農夫包放涼後將麵包切開,沿邊輕輕切,把中間掏空
17.咖喱倒入農夫包內,灑上芝士後放入水波爐焗5-8分鐘,完成
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《馬田帶你解構甜點：從入門到進階，一本學會職人級烘焙技法》
牛旨商店有售:
http://meatnpot.com
食譜:
https://goo.gl/Et2PfQ
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本片關鍵字:
#toshiba #東芝 #東芝水波爐 #煮要享受 #神袐箱食材大挑戰
#農夫包 #咖哩 #水波爐 #食譜 #煮食 #旅遊 #vlog
