一雨知秋臘味香
一場秋雨天氣變涼，又是臘味的季節！
今年譚師傅泡製臘味的功夫，更上一層樓。玫瑰露依然是酒精度數高的玫瑰露，但是比去年用的較辛乾，不用重手加鹽取平衡，口味比去年清淡。使得臘肉更可親！油鴨腿少了鹽，更能彰顯鴨肉鮮美！我明天會試試法國碌鴨的方法來煮。
讓我分享咱們家海味臘味㷛仔飯的秘訣：海味泡一分鐘就夠了，瀝乾水備用。中火煮飯飯滾水位不過米時加入海味和臘味。煮到聞到微焦時調猛火煮一分鐘逼臘味的油釋出。然後熄火燜五分鐘，再加芫荽蔥闔上蓋一分鐘。㷛底的飯焦就會香脆。
手邊剛好有瓶寶祖麗布魯伊丘2017紅酒，九十歲老滕，18個月木桶陳，而且是火山藍礦土。生物動力學訪法炮製，窖藏潛力特長。開瓶後喝不完的話，只需用原裝水松塞塞好 ， 香味可以繼續保持一個月之久。
Time for Autumn Delicacy
This year, Master Tan's skills in making preserved meat has gone up a notch. The Chinese Rose Wine is still with a high alcohol content, but it is more pungent and drier than the one used last year. Less salt is used to balance it, and the taste is lighter than last year. This makes the bacon more lovable! The cured duck legs have less salt, which can better show the deliciousness of the duck! I will try the Confit de Canard method tomorrow.
Let me share the secret of my risotto in casserole: Soak the dried seafood for one minute, and drain the water for later use. Cook rice over medium heat. Add seafood and cured meat when the water level is no higher than rice. Cook until it smells slightly burnt, turn up the heat and cook for a minute to force the oil of the cured meat to release. Then turn off the heat and simmer for 5 minutes, then add the coriander and spring onion and close the lid for 1 minute. The rice coke at the bottom will be crispy.
I happen to have a bottle of Domaine Les Roches Bleues Cote de Brouilly V.V. Riserva 2017 red wine at hand, 90-year-old vine, aged in oak barrels for 18 months, and it is volcanic blue mineral soil. Produced in a biodynamic way, the cellar potential is very high. If you can't finish drinking after opening the bottle, just plug it with the original cork, and the it can still offer aromas after a month.
譚師傅世家臘味價目表2022
Master Tam Cured Meat Price List
藍岩酒莊 布魯伊丘寶祖麗紅酒 老滕陳釀 2017
Domaine les Roches Bleues Cote de Brouilly 2017
HKD328 /btl
6 bottles HKD1428
凡購滿HKD250臘味，可以HKD198換購一瓶藍岩布魯丘2017紅酒
For purchase of HKD250 cure meat, customer may get a bottle of Les Roches Bleue Cote de Brouilly 2017 at HKD198
Terms and Conditions 條款：
臘味新鮮製造，逢星期二截單，星期五起貨。
Cured meat is freshly made every week . Order cut off time on Tuesday and ready for pick up on Friday .
酒數量有限換完即止
Wine offers valid while stocks last