PotatoMuncher

天氣炎熱 簡單吃碗豆花當晚餐
點了明池豆花的原味豆花 另加粉粿跟湯圓
這兩項是我吃刨冰和豆花最喜歡的兩個配料
（註：這個湯圓偏小，是小的紅白小湯圓那種尺寸）

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今天在跑去八里之前，有在新竹吃了午餐後才出發。
午餐我們來吃漢堡王。
我點了西部小華堡～以往我都吃花生培根牛肉堡或是辣味華堡，有特定的愛好品項。

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今天放假而且天氣好好～
來八里河岸休憩一下，喝杯咖啡。
今天來的是就座落在河岸第一排的「花神咖啡」，感覺是一家開了很久的咖啡廳，
裝潢很有氛圍，有「小時候印象中的咖啡廳」那種感覺，有點懷念的風格。
(後來離開時看到，它們從1999年就開始營業了，果然是老字號)
今天點了冰淇淋鬆餅、熱香草拿鐵、草莓優格冰沙。
冰淇淋鬆餅大驚艷！！！

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Sukiya again.
今天試試看睽違幾年的咖哩牛丼，上一次吃覺得超級鹹，被嚇到了，所以之後都沒再吃過，一晃已經好多年過去，再給它一次機會。
按照慣例，吃飯前先把味噌湯喝掉，確保入口的時候還是燒燙燙的🔥。
今天咖哩飯剛開始吃的時候，覺得香料的味道很不錯，好像沒有印象中那麼鹹。同時，發現它們把福神漬混在咖哩醬裡面，
吃飯的時候感覺到漬物那種脆脆的口感，漬物本身也有鹹度，所以後來開始就有點愈吃愈鹹的趨勢。
（註：福神漬是日本的一種漬物，以蘿蔔、茄子、小黃瓜、香菇等材料等主，福神漬經常和咖哩飯一同食用。）
吃到後來有種舌頭鹹到麻木的感覺，好吧，看來咖哩雖然蠻好吃的，但是不適合我。🥲

老公今天點牛丼，另外單點一個牛燒肉盤，牛燒肉的口味甜鹹感很強，炙燒香氣也很重，屬於口味蠻重的一款單品。

然後Sukiya的青菜真的超級好吃，它值得一張獨照🌹對青菜沒有愛的人都會稱讚它蠻好吃的水準。

--
第一次吃Sukiya是它剛來台灣設店的時候，在台北吃的，住宿的飯店旁邊剛好有Sukiya。
然後那次吃鹹的嚇一跳的咖哩牛丼回憶，應該是2018年年初，我當天午餐吃完之後，
去南港看了ONE OK ROCK的演唱會🎶所以記憶深刻，一眨眼已經五年啦。
#sukiya#すき家#curryrice#牛丼#咖哩飯#連鎖美食 #新竹車站美食#咖哩牛丼

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昨天下午在八里河岸喝咖啡消磨午後時光
傍晚決定在八里渡船頭老街買晚餐
看到很多人在排這家石板烤肉🍖
我也加入排隊行列❤️
還好沒有被辜負 這個烤肉好好吃🤤🤤🤤
我選了兩款 一個是綜合(烤肉加香腸) 一個是原版的烤肉

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端午節當天吃得太豐盛啦🥰哈哈。
訂了起家雞的頂級辣味去骨炸雞、韓式手作飯糰、兩瓶可樂，
附一個醃蘿蔔，我自己另外準備包肉吃的生菜。

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端午節應景的吃一下粽子，雖然很容易消化不良，所以不能吃太多。
（我沒有買甜辣醬，我沾三養辣雞醬）
為了均衡營養也要吃一下青菜，配一個好喝的玉米濃湯。

青菜是把燙好的福山萵苣（俗稱大陸妹）用新東陽辣味肉醬（罐頭）加韓國芝麻油和醬油膏拌的，這樣真的又香又好吃。
玉米湯加了蘑菇，還放了三顆蛋，補充蛋白質，端午節的午餐雖然不像有的人家拜拜那樣大魚大肉，

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今天早上因為看了韓國的吃播(MUKBANG)，吃播影片吃了韓式辣牛肉湯加拉麵，
讓我午餐也超想吃辣牛肉湯的啦，所以提議來吃韓式料理♥
巨城的韓姜熙的小廚房是我吃韓式鍋物的首選地點。
今天點了韓式辣牛肉湯、泡菜牛肉嫩豆腐煲、辣炒年糕。
(上圖有韭菜在湯上的是辣牛肉湯，下圖上面有雞蛋的是泡菜牛肉嫩豆腐煲)
我的辣牛肉湯超級熱騰騰，初入口不覺得，慢慢的愈吃愈辣，吃到流汗流鼻水，超級爽快的啦，
然後旁邊有五種小菜，又豐盛又滿足，我最喜歡那種韓式豆芽了，用麻油調味的，超清爽好吃。
這鍋湯雖然好大一鍋，但真的超好吃，我還是吃光光了，肚子飽炸！

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今天的晚餐煮了麻辣火鍋，我用了海底撈的麻辣湯底調理包，這是目前我最喜歡的火鍋湯底。
今天準備了很多種蔬菜和喜歡的食材，兩種肉：牛肉片和豬肉片。
今天的蔬菜是：娃娃菜、香菇、鴻禧菇、福山萵苣、玉米、玉米筍。
火鍋料有：香菇貢丸、魚子球、竹輪、米血糕，還有不在照片裡面的燕餃和自製凍豆腐。
今天刻意把它們擺放得漂漂亮亮的，自己看了就好喜歡。

兩款醬料：蔥花蒜泥加三養辣雞醬、蔥花蒜泥加統一胡麻醬。
兩款醬料都蠻好吃的，但可能因為火鍋湯底本身就是麻辣口味，感覺胡麻醬的表現更突出一點。
平時這款胡麻醬，我都只有拿來加在生菜沙拉上吃，今天加入蔥花蒜泥調和，作為火鍋沾醬真的一點也不遜色，超棒的發現欸。

 
今天用了砂鍋來煮火鍋，有利於保持溫度，晚餐滿滿一大鍋，好豐盛好好吃。🥰
Tonight's dinner was a Ma-la-huo-guo (spicy hot pot).I used the spicy soup base seasoning from Hai Di Lao, and it's currently my favorite hot pot broth.
I prepared a variety of vegetables and my favorite ingredients. For meat, I had sliced beef and pork.
The vegetables I had today included baby bok choy, shiitake mushrooms,Fushan lettuce, corn, and corn shoots. As for the hot pot ingredients, I had meatballs, fish roe balls, pork dumplings, chikuwa, and rice blood cakes.
I also had two types of sauces: scallion n garlic with San Yang buldak sauce(a very spicy Korean sauce) and scallion n garlic sesame sauce.
I used a casserole for cooking the hot pot today, which helps maintain the temperature. Dinner was so abundant and delicious. 🥰
#麻辣火鍋#海底撈湯底#火鍋#自煮生活#自煮晚餐#hotpot#malahuoguo

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Sukiya again. ☺️
我又來吃牛丼了，今天從早起床到下午兩點多才吃第一頓飯，餓的要命，所以點了超值碗牛丼配青菜套餐。
例行公事，先把味噌湯喝掉再來吃飯。飯上面放七味粉和紅薑，開動啦🥰
老公吃蔥溫玉牛丼配可樂餅套餐，我們都會分享套餐裡面的可樂餅和青菜，這樣兩種都吃得到非常好，另外單點一個烤鮭魚，據說吃起來很新鮮好吃。
吃完啦，謝謝招待。
Sukiya again. ☺️
I came back to have a beef bowl. Today, I woke up early and didn't have my first meal until a little past 2 PM. I was starving, so I ordered the great value set with a bowl of beef bowl and a side of vegetables.
As usual, I started by sipping the miso soup before diving into the meal. The rice was topped with shichimi (seven spice powder) and pickled ginger. Let's dig in! 🥰
My husband had the Negi-wari Tamago Beef Bowl set with a side of croquettes. We shared both the croquettes and the vegetables from the set, which allowed us to enjoy a variety of flavors. Additionally, we ordered a grilled salmon as a separate dish, which was said to be fresh and delicious.
We're finished eating. Thank you for the hospitality.
#sukiya#すき家#牛丼#すき家の牛丼 #すき家 #新竹美食#新竹車站美食#新竹地區美食#新竹車站

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今天去了台中，中途在裕元花園酒店稍作休息。
一樓有個玫瑰烘焙坊，有供應他們麵包坊自己生產的麵包、輕食、正餐和飲料。
我點了一個巧克力可頌和焦糖拿鐵咖啡。原本巧克力可頌是在架上已經包裝好(方便外帶客人買走)，但內用的話交給服務人員，她們幫我加熱並且切好，超級貼心，而且這個外觀非常賞心悅目，很棒。
然後今天我是在一點多就去烘焙坊的，所以那時候去喝咖啡的人還不到很多，我自己選了一個我喜歡的位置，坐定之後服務人員再幫我點餐。
這邊很寬敞明亮，旁邊還有一道門，出去就是它們的戶外花園空間，整體環境真的很棒。
我今天去之前已經吃過正餐了，所以可惜不能嚐嚐這邊的正餐，聽說它們的餐點很厲害，下一次想要試試看。
可頌回烤之後，外皮非常酥脆，內餡巧克力不會過甜，帶點微苦的風味，餡料不是非常飽滿的風格，但是整體非常協調也不會油膩，是我喜歡的巧克力可頌。
焦糖拿鐵也很香醇好喝，我其實很少喝有奶類的咖啡，所以沒有什麼高明的見解，但也是咖啡廳等級的水準，味道很不錯。
這個烘焙坊真的很明亮整潔，今天在那邊待的時間雖然不到很久，但我真的很喜歡，而且服務人員都好客氣禮貌，我最喜歡這樣的店了。
Today, I went to Taichung and took a short rest at the Windsor Hotel. On the first floor, there was a Rose Corner Bakery that served bread produced by their own bakery, light meals, meals, and drinks. I ordered a chocolate croissant and a caramel latte. The chocolate croissant was originally pre-packaged on the shelf (convenient for takeout), but for dining in, I handed it to the staff who kindly heated it up and sliced it for me. It was incredibly thoughtful, and the presentation was delightful. It was fantastic.
I arrived at the bakery around 1:00 PM, so there weren't many people having coffee at that time. I chose a spot I liked and sat down, and the staff took my order afterward.
The bakery is spacious and bright, with an adjacent door leading to their outdoor garden space. The overall environment is really great.
I had already eaten a meal before going there today, so unfortunately, I couldn't try their main dishes. I heard their meals are impressive, so I'll definitely try them next time.
After the croissant was reheated, the outer crust was very crispy, and the chocolate filling was not overly sweet, with a hint of bitterness. The filling wasn't overly generous, but it was well-balanced and not greasy. It was the kind of chocolate croissant I like.
The caramel latte was also rich and delicious. I don't usually drink coffee with milk, so I can't offer any expert analysis, but the coffee tasted on par with coffee shops. The flavor was quite good.
The bakery is really bright and clean. Although I didn't stay there for a long time today, I really liked it, and the staff were hospitable and polite. It's my favorite kind of place.
#裕元花園酒店 #玫瑰烘焙坊#可頌#croissant#latte

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午餐外帶新竹南大路的品芫麵食館，他家供應的品項及味道是類似鼎泰豐的風格，炒飯也是稍微偏白，不是放了很多醬油的類型，我特別喜歡這種。
我買了肉絲蛋炒飯，內容物就是簡單的肉絲、蔥、蛋、飯，一點討厭或是多餘的東西都沒有，我最喜歡這樣，因為這更考驗掌廚人的功力，你沒辦法靠其他的東西去掩蓋。
我曾經在網路上找過很多種號稱可以做出鼎泰豐炒飯的作法，然後試著做做看，發現要複製那個味道真的很難，所以還是直接買來吃就好!!!
品芫的炒飯，我覺得算是清淡的口味，沒有過度的調味，也不會太鹹，看照片應該可以看出它飯粒粒分明的感覺，不會過硬，軟硬度適中。

有的炒飯太強調粒粒分明的口感反而顯得很硬，吃完會有種胃部負擔很大的感覺。
我自己搭了一碗玉米濃湯，簡單吃個炒飯，幸福的午餐。
For lunch, I got takeout from Pin Yuan Noodle House on Nanda Road in Hsinchu. The items they offer and the taste are similar to the style of Din Tai Fung. Their fried rice is slightly lighter, not the type with a lot of soy sauce, which I particularly enjoy.
I ordered the shredded pork and egg fried rice. It consists of simple ingredients like shredded pork, scallions, egg, and rice. There's nothing unpleasant or unnecessary added. I love it this way because it really tests the chef's skill. They can't rely on other things to mask any flaws.
I have tried many recipes claiming to replicate Din Tai Fung's fried rice that I found online, and I attempted to make it myself. But I discovered that it's really difficult to replicate that exact taste. So, it's better to just buy it and enjoy!
Pin Yuan's fried rice has a relatively mild flavor. It's not overly seasoned or too salty. You can probably tell from the photos that the grains of rice are distinct and not too firm. The texture is just right, not too hard.
Some fried rice dishes that emphasize the texture of each grain can end up being too firm, and you might feel a heavy burden on your stomach after eating them.
I paired it with a bowl of creamy corn soup, and it made for a simple and blissful lunch.
#肉絲炒飯#肉絲蛋炒飯#鼎泰豐#品芫麵食館#新竹美食#竹師#新竹師院#新竹教育大學#竹教大美食#竹教大#麵食館#炒飯#家常便飯#家常料理

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