🐟馬賽魚湯沾麵 Bouillabaisse Tsukemen from @latelier_tw 🍜
First time making French style Bouillabaisse Tsukemen with @latelier_tw’s home kit! The noodle itself was not only chewy, but bursting with flavors!!
The Bouillabaisse broth was cooked for 48 hours along with other types of seafood to bring out the sweetness, and adding the fennel wine at the end really brings the flavor/ fragrant to another level!
If you’re interested in this awesome kit, go ahead and PM/DM them on their ig or fb!
Chef Yao 擷取了日本沾麵的概念,使用48小時反覆熬煮出濃郁豐厚的法式 「馬賽魚湯」 精華湯頭!
只要簡單加熱,將手工拉麵放於湯中,
就可以在家食用Q彈的麵條包裹著帶稠度的魚湯!千萬不能錯過Chef Yao的獨家好料!
🔗 歡迎私訊訂購 @latelier_tw
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☎️ 0968 059 811
📌 411, Taichung City, Taiping District, Xinfu 16th St, 68號2樓
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At the newly-opened 绝世好粥 Congee Legend Hotpot, you can cook crabs, prawns, meat, and vegetables in a porridge broth! Once seafood is added, the broth becomes delightfully sweet and tastes similar to a bouillabaisse. The juicy crab meat that’s bathed in the porridge is the highlight of our satisfying meal. Even if the weather is hot, you’ll still enjoy this congee hotpot for sure. Happy moments are guaranteed! Best part? They open till 5am daily!
Read more: https://www.misstamchiak.com/congee-legend-hotpot/
bouillabaisse broth 在 Diary of a Growing Boy Facebook 的最佳解答
Last meal of 2016 is a quiet one at home. Bouillabaisse made with flower crabs, shrimps, Manila clams, and some local fish - with the base being broth made from the heads and shells of wild Atlantic lobsters