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出前一丁

你聽過老闆送公仔麵獎勵員工嗎？我拿了一箱三十包出前一丁麵回家！
香港食客烹調公仔麵可謂到達出神入化景界，不單止用貴價材料伴公仔麵，如鮑魚出前一丁，還發展了各種「撈丁」和炒公仔麵。不過，我始終覺得公仔麵的精粹在於味粉和麻油。photo22 021

This entry was posted on Thursday, April 20th, 2006 at 1:45 am and is filed under 食得是福（心得感想）. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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2 Comments »

Comment by sf
2006-05-07 02:22:14

密斯, 我思疑麵質也不能忽略. 彈牙, 爽口, 不會泡水不久就發脹變得淋PAT PAT, 煮麵後的水不會起一層膠或有油益味, 也是很重要. 有些平價牌子在麵質方面. 就老是不合格.

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Comment by Miss Taipo
2006-05-07 14:42:42

當然啦。若不是茶餐廳毋須煞有介事地標榜自己用出前一丁。話說回頭，我老爹總把丁面泡得淋pat pat，好鬼難食。

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