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「國寶級」海鮮美味

筍殻魚被譽為「泰國國寶」,崇高美味地位不言而喻。主持們前往天水圍漁場尋覓巨型筍殻魚蹤影,並探究「可持續海鮮」的環保飼養理念。肥媽落足心機帶來「油泡筍殻」,炮製大魚究竟有何竅門?「韭菜蝦煎餅」口感外脆內「彈」,她還笑稱可增男士活力的韭菜專為6號而設。將意國巴馬火腿搭配中式紹菜烹調,改良版口味不比取用金華火腿遜色。另一道「鵪鶉蛋釀鮮冬菇」,造型「骨子」老少咸宜,當中用上無激素雞胸柳,奉行吃得健康主題。

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  • Originally Aired May 8, 2019
  • Runtime 25 minutes
  • Network TVB Jade
  • Created May 8, 2019 by
    Administrator admin
  • Modified May 8, 2019 by
    Administrator admin