關於 soup time frog ，我們在網路上蒐集到這些相關的討論、資訊與評價

My weekly food column published in Hong Kong Economic Journal 3 weeks ago : 《The 「disappearing 」version of double boiled winter melon bowl 》

Yung Kee Restaurant’s (鏞記) double boiled winter melon soup (in melon bowl ) retains the charm of the good old times. Using pure frog broth as soup base, it is clear and fragrant, genuinely thirst quenching and relieves summer heat.

Ronald Kam, the owner of Yung Kee told me that in the old days, it was very common to use frog broth as a base for this dish. Back then, most people were farmers, hence field frogs were easily found and readily available. It was cheap too. As time went by, as fields diminished, so did field frogs. People turned to using chicken or pork broth instead, so did Yung Kee. For this special edition, Ronald ordered fresh field frogs to make broth. I was never a big fan of double boiled winter melon soup. I found it tacky – the subtle taste of winter melon often overpowered by the flavour of meat and ham. Yung Kee’s version in pure frog broth proved how ignorant I was. The soup was a breath of fresh air. I finally understood the origin beauty of this dish!

鏞記還原了舊時代冬瓜盅有氣質的味道——用純田雞湯做湯底，得出清澄芳馨的效果，喝罷真正消暑生津。

鏞記老闆禮哥說，在舊時代，田雞湯做冬瓜盅湯底很普及，一來務農社會，田雞是個唾手可得的食材，二來廉價。但隨著時代變遷，田雞隨著田地一併漸漸消失，純田雞湯底去做冬瓜盅反而難，便開始用上湯來做此菜。鏞記也一樣，平常他們賣的冬瓜盅，是上湯兑二湯來做湯底，此次的特別版，禮哥特地訂新鮮田雞來做湯底。我從來都不特別喜歡吃冬瓜盅，總覺得上湯味裡頭的肉味、火腿味的濃帶三分俗氣，有點偏差的冬瓜盅的原意，這個純田雞湯底的冬瓜盅，如此清麗馨美，我真是孤陋寡聞，吃到了這個「消失中」的版本，才理解冬瓜盅絕妙的美！

@yungkeehk @hkej1973

#yungkee #yungkeerestaurant #yungkeerestaurant鏞記酒家 #鏞記酒家 #cantonesecuisine #cantonesefood #cantonesecuisinelover #olddish #frogbroth #frogconsomme #vanishingflavoursofcantonesecuisine #wintermelonsoup #doubleboiledwintermelonsoup #agnescheefoodcolumn #agnescheefoodcritic #foodcriticschoice #冬瓜盅 #古法冬瓜盅

凱蒂食記：monsieur L : 台北真的是一個充滿美食的城市，但美中不足的是不夠多西式料理，尤其是法式跟義式。很開心上禮拜發現了一家燈光美，氣氛佳，食物優，服務好的法式餐廳！隱居在民生社區的巷弄裡，裝潢簡單優雅，高椅背的沙發讓我懷念起以前在紐約工作一整天，下班後打扮的漂漂亮亮，跟姐妹們聚會的晚餐。
今天點的是monsieur L 的套餐，現在正是白蘆筍的季節，所以前菜跟湯都用白蘆筍來搭配。前菜是白蘆筍佐冷鴨肝凍，之前我比較喜歡煎的鴨肝，但最近天氣炎熱，清爽的冷鴨肝配上主廚特別用心特製的高湯凍，還有賦予口感的小黃瓜，好像別有一番風味，更和我胃口。
第二道上的是白蘆筍湯。原本很擔心會是濃郁的奶油湯底，但幫我們服務的美麗女孩跟我們解釋，這道湯完全沒用奶油，而是用白蘆筍慢熬，再搭配上軟嫩的半熟蛋以及肉質結實的田雞腿，這真的是很豐富的一道湯品。
接下來就是pasta的時間了，鮮甜的胭脂蝦誘人的躺在小巧可愛的甜豆仁餃子上，真教人捨不得吃。美食當前，我怎麼可能錯過我最愛的手工pasta呢！pasta口感果然沒讓我失望！胭脂蝦與甜豆的結合，讓我感受到大自然新鮮的美好！
主菜一直很掙扎要海鮮呢？還是我在肉類中的最愛：羊呢？最後🐑脫穎而出。肉質非常好，而且推薦給害怕羊味的人，這算是我吃過羊味偏低的菲力了，雖然我個人偏愛味道重一點的啦哈哈。
最後，另一個吸引我前來的原因就是—他們竟然有souffle！而且是我最最最愛的開心果口味！超懷念souffle雲朵般的口感！好吃的souffle真的是可遇不可求，竟然被我遇到了！真的很開心！更難得的是monsieur L裡竟然有專門的甜點師傅！下次一定要試試他們的 earl grey巧克力蛋糕！
Katherine's food diary: Monsieur L: there's a lot of nice restaurants in taipei however not that many authentic French or Italian cuisine. Luckily I came by one last week. Like a hidden gem in mingsheng neighborhood, Monsieur L reminded me of restaurants I would go to with my girlfriends in New York after a long day of work. Restaurant that is comfy, served good food and service.
I had their set menu which had traces of white asparagus in various courses, as it just became in season. My starter was foie gras terrains accompanied with white asparagus. Usually I prefer seared foie gras as oppose to terrain, but this dish was actually more appetizing as the weather is getting hotter. The terrain was dressed with slices of cucumber and special jelly made by the chef. It tasted light on texture but rich in flavor, perfect dish to welcome summer!
Second dish was cream asparagus soup. When I saw 'cream', I was afraid it would be literally cream based. However the soup was creamy from asparagus itself from long hours of stewing, not a tad bit of actual cream was used. The soup was presented with a soft boiled egg and fried frog leg on the side to add more excitement to the already wonderful soup.
Next dish was pasta, which was light and sweet with fresh jumbo shrimp placed on top of three cute sweet bean tortellini. Can I just say how brilliant this dish is and how much I miss fresh home made pasta!
And then came my main dish which I had difficulty deciding between seafood or meat. In the end, I went with my favorite meat kind, lamb. And I'm glad I did, the lamb was extremely tender and juicy.
Lastly was the major reason that triggered my visit to Monsieur L: soufflé! And it's not some ordinary soufflé! It's my favorite pistachio soufflé! It's really hard to come by a nicely baked soufflé, let alone pistachio flavored! Certainly the taste did not let me down. It so soft as of I'm traveling in clouds with my mouth opened. I'm honored Monsieur L had a professional dessert chef, cause usually it's hard to accomplish when the scale of the restaurant is not yet as developed. I already know I need to pay another visit soon and next time, I'm ordering the earl grey chocolate fondant!

We made character inari for the first time in a while. Unlike before ( https://youtu.be/F_UCT4WZeXU ), we tried using matcha to decorate it like a frog.
If you eat these before a track and field tournament, you might be able to hop, skip, and leap like a frog and get a good score!
*Recipe* (10 frogs)
1. Cut 5 pieces of fried tofu in half.
2. Open them up and make it into a bag-like shape.
3. Pour plenty of boiling water over them, drain the oil, and keep in the net.
4. Dissolve 5 grams of matcha in 100 grams of hot water.
5. In a pot, add step 4, 30 grams of sugar, 35 grams of mirin and 23 grams of white dashi soup stock and bring to a boil.
6. Arrange the lightly drained step 3 in the pot and simmer until it soaks up the flavoring.
7. Once it's been simmered until there's only a small amount of broth left, take the pot off of the heat.
8. Put in a storage container and let it rest (About one night in the fridge).
9. Make vinegar rice with 2 cups of rice that is cooked on the hard side.
10. Divide and mold the rice into 10 pieces (one piece is approximately 65 grams).
11. Take the fried tofu from step 8, fold inward, and put step 10 inside.
12. Prepare decorations with thinly sliced kamaboko (fish cake) and seaweed.
13. Use ingredients from step 12 to decorate step 11. If it doesn't stick well, mayonnaise works well as a glue.
14. Finished. "Mr. Frog your complexion doesn't look too good, you know?" "It's my natural color!"

久しぶりにキャラ弁みたいなお稲荷さん作りました。（前回はこちら https://youtu.be/F_UCT4WZeXU ）
いつもと違った抹茶味でカエルさんのデコにしてみました。
陸上競技大会の前に食べたら、カエルのようにピョンピョン飛んで、良い記録がでるかもしれません。

*レシピ*（10カエルさん）
１．油揚げ 5枚を半分に切る。
２．口を開け、中を袋状にする。
３．たっぷりの熱湯をかけ、油抜きをし網に上げておく。
４．抹茶 5gは、お湯 100gで溶かしておく。
５．鍋に４、砂糖 30g、みりん 35g、白だし 23gを入れ、ひと煮立ちさせる。
６．軽く水を切った３を５に並べ、味を含ませるように煮る。
７．煮汁が少し残るくらいまで煮たら、火からおろす。
８．保存容器に入れ、味を落ち着かせる。（冷蔵庫でおよそ一晩）
９．かために炊き上げたお米2合を酢飯にする。
１０．10等分に握っておく。（1個当たり65g）
１１．８の油揚げを内側に折り１０を入れる。
１２．薄切りにした かまぼこ と海苔でデコパーツを準備する。
１３．１２を使って１１を飾る。くっつきにくい時は、マヨネーズを糊代わりに使うと良い。
１４．できあがり。『カエルさん顔色悪いですよ。』『天然色なんで』

#Sushi #Bento #Recipe #ASMR #OddlySatisfying #Relaxing #Soothing #FoodArt #Kawaii #Cute #quiero #音フェチ #いなり寿司