EAT - 日本秋田鄉土料理お多福

在這次日本東北的旅程中，感覺上秋田的人最親切最好客。每到一個地方，最喜歡便是一嘗當地的鄉土料理，最能吃到真珍味。選了云云鄉土料理店中最貴一間訂位，秋田鄉土菜是きりたんぽ鍋，是用秋田小町米製成的米糕燒過後，再與地雞野菜放入鍋內。從每碟上桌的食品中看得出店主賣的是精細，連前菜的炸蒜片也薄得透光，豆腐也切得將流水細絲一樣，當然"比內地雞"是沒得輸，無論燒的炸的煮的都一樣細膩。最驚訝是老闆竟在眾多客人中記得我的名字，問我夠不夠飽，要送我甜點，送上新年手帳，還一直送出門外，怕我們找不到路回酒店。真正的hospitality是這樣的，用心料理，待客以誠。怎麼在香港沒法感受到呢？

是一座兩層的店 

お通し 前菜3味：魚子蒟蒻，炸蒜片，辣味醬油豆苗

來杯sake暖身

滝川豆腐

きりたんぽ鍋的料子

燒魚配蜜漬無花果，很聰明的配搭 

吃雞翼這裡有段小插曲，因餐牌說可點燒的或是炸的，昨天吃過燒的今天想試炸，但點菜時也沒為意沒特別說明，吃至中途才想起，跟店員一說，她立即去查一下，發現已在做燒的，我說沒關係，結果老闆硬是要再端上各人一份炸的，變相吃了4隻。不過老實說，比內雞實在太太太好吃了，多送上一點無妨。

焼き比内地鶏手羽先

揚げ比内地鶏手羽先

店員會在桌上替你製作鍋物

煮好的きりたんぽ鍋

梅子秋田小町米

漬けもの也花心思，每種做法也不同

就在這時候上廁所準備埋單時被老闆大叫我的名字而嚇了我一跳，他問我要不要吃甜點，我說很飽了，就一人前好了，他還是客氣地找人拿來兩大盤紅豆和蕃薯茸！

因臨近新年，老闆送上紅豆茸和蕃薯茸

お多福 秋田

Address: 4 Chome-2-25 Omachi, Akita, Akita Prefecture 010-0921, Japan

Phone:+81 18-862-0802

COOK - 煙燻素鵝 Tea-Smoked Soy Beancurd Veggie Rolls

新年前後又食糕，又食油炸嘢，食得太滯，是時候食吓素! 
以前細個喺星光行北京樓食飯，好鐘意食佢嘅素鵝，因為係煙燻嘅。有好香嘅茶燻味，餡料又甜甜地，好好味。
但係好似越來越少地方嘅素鵝係用煙燻，多數變成油炸的，餡料亦好少，得兩條菇絲咁大把。
我知道嘅，依家就淨係得灣仔的美利堅餐廳有做煙燻素鵝，仍然做得好好味，去開附近可以去食吓。
我就憑味覺嘅記憶試下用自己嘅方法整

This Peking appetizer dish can rarely be found in Hong Kong nowadays, probably due to its complication in the cooking and smoking process, and restaurants can't charge much on a vegetarian dish like this. Well, it's one of my favourites in Peking cuisine and I try to make it myself in my own way (that is trial and error) using the memory of my taste buds.

煙燻素鵝

紅蘿蔔  2小條 (刨幼絲)

鮮冬菇  6隻 (切幼絲)

鮮木耳  3大塊 (切幼絲)

腐竹  4大塊 (整腐竹白果糖水嗰種)

水 100ml

醬油 1湯匙

味醂 2湯匙

糖 1湯匙

煙燻材料

舊鑊 1隻

錫紙 1大張

茶葉 1湯匙 (浸濕後隔走水份)

乾菊花 1湯匙 (浸濕後隔走水份)

白飯  3湯匙

片糖  半塊 (弄碎)

砂糖  100g

Tea-Smoked Soy Beancurd Veggie Rolls

2 Small Carrots (thinly sliced)

6 Fresh Black Mushrooms (thinly sliced)

3 Black Fungus (thinly sliced)

4 Big Beancurd Sheets

100ml Water

1 tbsp Soy Sauce

2 tbsp Mirin

1 tbsp Sugar

Tea-Smoking Equipments & Ingredients

An Old Wok

Aluminium Foil

1 tbsp Tea Leaf (soaked and drained)

1 tbsp Dried Chrysanthemum (soaked and drained)

3 tbsp Rice

1/2 slab Brown Sugar (crushed)

100g Sugar

1. 腐竹放水中浸軟，小心盡量保持原塊
Soak beancurd sheets in water until softened. Be gentle and try not to tear them for easy rolling.

2. 將餡料切好絲
Slice the ingredients

3. 於鍋內加入水，醬油，味醂和糖煮熱，把紅蘿蔔絲煮軟拿起。鮮冬菇和鮮木耳同樣方法製作
In a saucepan, boil water, soy sauce, mirin and sugar. Add carrots and cook until softened, drain and set aside. Do the same to the mushrooms and black fungus.

4. 將腐竹鋪平一層層疊好
Roll and stack the softened beancurd sheets on a flat surface

5. 將一半木耳絲，紅蘿蔔絲和冬菇絲放在底部，預留空間卷起。
Place half of each ingredient at the bottom of the beancurd sheet. Allow some space for rolling.

6. 卷好一圈後切開腐皮多出尾部。同樣方法再將剩餘餡料再做多一卷。
Once you've made one roll, cut the open end of the beancurd sheet. Using the remaining ingredients to make another roll.

7. 用保鮮紙將素鵝緊緊包著定形。
Use cling foil to wrap the rolls so they can keep in shape.

8. 放入冰隔約1小時定形
Place the rolls in the freezer for an hour.

9. 準備煙燻。先在舊鑊上鋪錫紙，再把煙燻材料放入，放上蒸架，將已除去保鮮紙的素鵝放在蒸架上
To prepare for the smoking procedure. First, on a wok, place aluminium foil. Sprinkle all the tea-smoking ingredients on top of the foil, then place a steaming rack on top. Unwrap the rolls and place on top of the rack.

10. 蓋上鑊蓋，大火焗至出白煙便轉中火，燻約10分鐘至素鵝表面變微微啡色，關火繼續焗多3分鐘。取出，切去頭尾不美觀部份，其餘切件上碟即成。
Cover with lid and turn to high heat. Once you see white smoke develops, turn to medium heat and smoke the rolls for around 10 minutes or until you see the surface of the beancurd sheets turning brown. Turn off the heat, remain covered and let the rolls sit in the rack for another 3 minutes. Take the rolls out, cut the uneven ends for better presentation. Slice them into 3cm pieces and serve on a plate. Can be served warm or chilled.