關於 one of my favorite dish or dishes ，我們在網路上蒐集到這些相關的討論、資訊與評價

🇭🇰 香港 Hong Kong
尖沙咀│吃完會開心幾天的印度料理 (eng below)
記得以前沒那麼愛吃印度料理，可能因為不太能吃辣的關係吧 😅 吃素後，我好像能接受的料理變多了，而且發現了原來印度料理比我想像的好吃多了！在旅行時，有機會也還是會去吃呢！

在香港這麼多年，第一次來到Woodlands，短時間內，已光顧了兩次！一定要跟你們推薦這個第一最愛：「班戟」，內餡是蘑菇菇，超級多，每咬一口，醬汁連菇菇像是要爆出來一樣！食過返尋味啊 😍 我的第二最愛是「薯仔椰菜花咖哩」(忘拍照了)，這其實是二訪時，朋友點錯才吃到的 😆 但意外地超級好吃！那個入口即溶的薯仔讓人很想現在就奔去再吃 🤣 再來，不夠飽的話可以再點一個「炒椰菜花」，酸酸甜甜的，口感有點像炸雞 😋

另外，Woodlands有幾款經典的印度套餐，只有「南印度套餐」是純素的，其餘兩款都是有奶的。不知道想吃什麼的話，可以試試這個，因為有好多款配菜，總有一款適合你喔！不過我只喜歡某兩三款配菜，為免浪費，我之後都沒再點這道菜了 😆

Tsim Sha Tsui│Indian food that will make your day
I remember I didn’t like Indian food so much before, maybe because I can’t eat spicy food. 😅 After being a vegan, I seem to be able to accept more dishes, and I found out that Indian food is much better than I thought!

I came to Woodlands for the first time in Hong Kong for so many years. I have already visited twice in a short period of time! I must recommend my first favorite to you: "Pancake". The stuffing is mushrooms. It's so much. With every bite, the sauce and mushrooms seem to burst out! 😍 My second favorite is "Potato and Cauliflower Curry" (forgot to take a photo). It was actually miss-ordered by my friend during the second visit 😆 But it was unexpectedly super delicious! The potato that melts in your mouth makes you want to go and eat it now 🤣 Also, if you are not full enough, you can order another "Gobi Manchurian", it's actually fried cauliflowers which is sweet and sour, the texture is a bit like fried chicken 😋

In addition, Woodlands has several classic Indian Thali, only the "South Indian Thali" is vegan, and the other two are with milk. If you don’t know what you want to eat, you can try this, because there are so many side dishes, there is always one that suits you! But I only like certain two or three side dishes, in order to avoid wasting, I never order this dish again 😆

Woodlands Indian Vegetarian Restaurant 活蘭印度素食
🌱🥚🥛│💰💰💰│😋😋😋😋
📍 尖沙咀麼地道62號永安廣場UG 16-17號舖
UG1, Wing On Plaza, 62 Mody Road, TST East, HK
⏳ 11:30 - 15:30；18:30 - 22:30

SICC Cafe is finally open for dine in with new revamped menu!!! Opens daily from 8am to 5pm. Reservation is recommended. Max 5 pax per table (more people more table 🤭).
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My first time dine in and first time at @siccsabah wow. Love the setup 😍😍😍 and feels so welcoming ❤️🤗 much warmth.
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Today tried the following dishes with General Manager, Mr. Tristan and Director of Marketing Communications & Public Relations, Ms. Tina. Accompanied by my sis @djselinalight.
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Thank you for a wonderful lunch. I had a hard time to choose coz everything looks good on the menu (feel free to msg me for a copy of the menu 🙈) .
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Pic 1 & 2: Salisbury Steak RM30 - This with extra mustard sauce is so good 😋. Fries 🍟 so crispy.
Pic 3: Konro Beef 🥩 served with Nasi Wangi Bakar RM38. A Makassar dish, the meat is braised for 4-5 hours till tender with satay sauce served shrimp sambal 🦐 and soup. I was thinking of pulled beef somehow 🤣
Pic 4: Pei Pa Duck Rice served with soup RM24, THIS!!! Is a MUST try. It's PERFECT 👌🏼, so flavorful and so juicy 🤤🤤🤤 one of my favorite ❤️. I am still thinking about it.
Pic 5: Salted Egg Prawn RM30. A combination of buttery salted egg with floss, such a nice taste and big prawn 😱😱😱 served with rice.
Pic 6: Sets of Malay Kuih (a combination of Indonesian and Malaysian kuih). Good balance, not too sweet. Some are similar with the local kuih but different names.
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They also have a range of cakes, sandwiches, pastries and pies 😍 (on my next post).
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Also available for pre-order and pick-up. For reservations and enquiries, please contact 088 206060 or +6019 6720779.
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Thank you for having us ❤️
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📍 Sabah International Convention Centre.
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#MassyEats #kotakinabalueats #kkeats #seatsmy #servenopork #food #foodie #foodigram #kkfood #instafood #hellosabahmy #kkcity #siccsabah #sicccafe #invitedfoodreview #foodblogger #blogger #foodreviewer @ Sabah International Convention Centre - SICC

PART 04 - Traveling around the… table - marvelous exotic food in Tainan

Everybody knows Tainan is famous for unlimited number of snacks, night markets and traditional, special Tainan foods. But, what if somehow you want to take a break from that and want to try something truly exotic? Do you need to go to the airport and fly to another country? Well, that’s an option. But, don’t worry - there’s no need to look for your passport if you’re already in Tainan. Why? Because there are lots of mouth-watering dishes waiting for you right here in Tainan. Together we can explore a few of them. So are you ready?

Option number one: How about some Indian food?

瑪哈印度餐廳Maharaja Indian Restaurant
From time to time I crave some Indian food, and Maharaja is a good option. They have decorations that transports you to an Indian Palace, they play Bollywood music videos in the background and they have a solid menu - from Indian curries, kebabs, naan (Indian bread you can soak in sauces) and also typical drinks (mango lassi, Indian spiced teas. They also have starters, for example samosas - Indian fried dumplings. The food is really good, I got my favorite dishes including: palak paneer - spinach and cottage cheese sauce, chicken tikka masala, yellow masala lamb curry, chicken kebabs and more. All these delicious dishes were nicely washed with a mango lassi - Indian style of yogurt. Gotta admit - I loved it.

Option number two: Are you craving for some good Japanese food? Great - I have an excellent place just for you.

兩斤家廚房1.2KG Kitchen
Roasted beef steak, Pork fillet, Japanese bbq beef, cheese donburi, Japanese fried chicken (the difference between Taiwanese and Japanese style is that the one from Japan is juicier, Taiwanese style is usually crispier). You can also find hot pots and other dishes at 1.2KG. I love all the dishes - especially the steak.. I am usually a bit sceptical before ordering cheese in restaurants in Taiwan, but the bbq cheese donburi was truly delicious - hands down.

Apart from the tasty dishes, the interior of the restaurant is really stylish and the ambiance is great. You can really feel that the owner put lots of effort into it. You can take lots of great shots if you bring your camera along. The decoration is a bit of a fusion between Japanese and European styles. It feels really good :)

Option number three: Would you like to try the most famous south east asian cuisine here in Tainan? Let’s go Thai then!

泰味食足A Taste of Thailand
The place is well decorated and a cute elephant statue welcomes you from the street. I am always happy to eat some Thai food, and this restaurant made me happy as well.

Usually when I go to Thai restaurants I order my favorite meals: stir-fried spicy minced beef, shrimp pancake and green curry. They also have quite a selection of seafood dishes, steamed fish and steamed shrimps. I started with green papaya salad - it’s a healthy crispy dish full of veggies and unripe papaya. Yummy! Apart from that I tried the rest and I must say all were really good - but the spicy minced beef remains my favorite. If you are in Shanhua this restaurant is definitely a place to visit!

How about some dessert?

光芒果子．小旅行 義式冰淇淋Sunny Mango Gelato
Yujing district of Tainan is mostly famous for its mangoes. But there is way more to discover in that area. Apart from the gorgeous views you can also visit Yujing Old Street. One of the highlights of that place is a real gelato shop.

What is gelato? It’s Italian word that means “frozen” but most commonly it’s known as Italian ice cream. The difference between gelato and ice cream is very subtle - basically gelato is more icy and thick, ice cream is more creamy and soft. There is quite a selection of flavors - from classic ones (fruit, chocolate) to very special flavors (Sun Moon Lake tea, Taiwan beer flavor). Also, I believe the flavors change from time to time, so each time you come you can get some surprises. My favorite gelato was passion fruit, mango and sesame. But let’s be honest - everybody likes a different flavor, so the only way to find out which is your favorite is…. going to Sunny Mango Gelato!

Feel free to ask any questions that you have, feel free to share and tag friends that haven’t been to Tainan before or recently, and need to go there with you and… and…. and make sure you stay tuned because there are more stories coming soon!

More details:
瑪哈印度餐廳 Maharaja Indian Restaurant
Address: No. 67, Xialin Road, South District, Tainan City
Opening hours: 11:30-14:00, 17:30-21:30

兩斤家廚房 1.2 kg kitchen
Address: No. 46, Yunong Rd, East Dist., Tainan City
Opening hours: 11:00-14:00, 17:30-21:00 (Mon - day off)

泰味食足 A Taste of Thailand
Address: No. 266, Dacheng Road, Shanhua District, Tainan City
Opening hours: 11:00-14:00, 17:00-21:00

光芒果子．小旅行 義式冰淇淋 Sunny Mango Gelato
Address: No. 103, Zhongzheng Rd, Yujing Dist., Tainan City
Opening hours: 11:00-18:00 (Mon - day off)

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/channel/UCjvnJSCiltZggjPrkeuO2zQ

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】
●もやし：2袋(約400~500g)
●ピーマン：4~5個
●豚挽肉：約200g
●ごま油
●生姜：大さじ1/2
●にんにく：大さじ1/2
●お酒：大さじ2
●醤油：大さじ1
●みりん：大さじ1
●オイスターソース：大さじ2
●豆板醤：小さじ1
●塩こしょう
●丸鶏がらスープ：大さじ1
●ブラックペッパー
※初めて作る方は最初に調味料を合わせておくと焦らず作れて失敗しないですよ♪
※味付けは具材の種類や量によって変わってくるのでオイスターソース、塩コショウ、豆板醤は少なめにして
味見してからお好みで足してあげて下さい。
-------------------------------------------------------
小さい頃から何度も食べてる我が家の大好物です。
おばあちゃんがこの料理を作ってる時は家に近づくと良い香りがしてきて
あまりの嬉しさに走って帰ってた思い出がありますｗ
もやしとピーマンのシャキシャキ感と少しとろみのついたやみつき餡が
たまらなく美味しくてご飯とお酒が無限に進みます♪
栄養も満点なので育ち盛りのお子さんにもオススメですし
糖質制限されている方にはご飯の代わりに焼いた厚揚げ豆腐にしてもこれまた最高に旨いです！
色んな旨みが凝縮されてた残った汁も最高のご馳走になるくらい美味しいですよ！
時間もお金も掛からない、おばあちゃんの知恵と優しさが詰まった
世界一大好きな料理の一つです。
是非作ってみて下さい。

[Ingredients]
● Bean Sprouts: 2 bags (about 400~500g)
● Green Peppers: 4 to 5
● Ground pork: 200g
● Sesame oil
● Ginger: 1/2 tablespoons
● Garlic: 1/2 tablespoons
● Sake: 2 tablespoons
● Soy sauce: 1 tablespoon
● Mirin (sweet cooking rice wine): 1 tablespoon
● Oyster sauce: 2 tablespoons
● Soy sauce: 1 teaspoon
● Salt and pepper
● Whole chicken broth: 1 tablespoon
● Black pepper
※ If you are making this dish for the first time, it is best to
combine the seasonings first so you don't make any mistakes.
※ The seasoning will vary depending on the type and amount of
ingredients, so taste a little oyster sauce, salt and pepper, and Dou
ban jiang before adding more to suit your taste.
-------------------------------------------------------
This is our family's favorite dish that we have eaten many times since
we were little.
When my grandmother was making this dish, I could smell the delicious
aroma as I approached the house. I remember being so happy that I used
to run home.
I can't get enough of the crunchy bean sprouts and green peppers and
the slightly thickened, addictive sauce is so delicious that it makes
rice and drinks go on endlessly.
It is also full of nutrition, so it is recommended for children who
are growing up.
If you are on a carbohydrate restriction diet, you can replace the
rice with baked thick fried tofu, which is also very tasty!
It's so good that even the leftover liquid is a great treat!
It's one of my favorite dishes in the world that doesn't take a lot of
time or money, and is filled with the wisdom and kindness of my
grandmother.
Please try to make it.

【translation】
1 Chef's Grandma's Tradition Recipe "Yummy Bean Sprouts" [Low-Carb]
2 "كيفية جعل براعم الفاصوليا الادمان اثارة بين جمهورية يوغوسلافيا الاتحادية" تدرس من قبل جدتي وهو طاه
3 "Come rendere germogli di soia coinvolgente saltare in padella" insegnati da mia nonna, che è un cuoco
4 "Bagaimana membuat tauge adiktif tumis" yang diajarkan oleh nenek saya yang adalah seorang koki
5 "Cómo hacer brotes de soja adictivos" enseñado por mi abuela, que es chef
6 "วิธีที่จะทำให้ถั่วงอกเสพติดผัด" สอนโดยคุณยายของฉันที่เป็นพ่อครัว
7 „Wie machen süchtig Bohnensprossen unter Rühren braten“ von meiner Großmutter lehrte, die ein Koch
8 Şef olan büyükannem tarafından öğretilen "bağımlılık yapan Çin usulü kızarmış fasulye filizi nasıl yapılır"
9 "कैसे बनाने के लिए नशे की लत अंकुरित फलियां हलचल-तलना" मेरी दादी द्वारा सिखाया है जो एक शेफ है
10 « Comment faire des germes de soja addictives Sauté de » enseigné par ma grand-mère qui est un chef
11 "Làm thế nào để làm giá đỗ nghiện xào" giảng dạy bởi bà tôi là người đầu bếp
12 "Como fazer brotos de feijão viciantes salteados" ensinados por minha avó, que é um chef
13 «Как приготовить жаркое из ростков фасоли, вызывающее привыкание», - научила моя бабушка, шеф-повар.
14 “如何使上瘾豆芽炒”我祖母教谁是厨师
15 요리사 내 할머니가 가르쳐 "어떻게 만드는 중독성 콩나물 튀김을 저어"
16 “如何使上癮豆芽炒”我祖母教誰是廚師


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⇒https://www.instagram.com/kossarishuntaso/
●twitter
⇒https://twitter.com/kottaso_recipe
●連絡先
⇒kossarisyuntaso@gmail.com

#こっタソの自由気ままに​ #無限やみつきもやし炒め #無限もやし #ピーマンレシピ #無限シリーズ #もやしレシピ​ #GreenPeppers #BeanSproutsRecipe #食べてやせる #フライパン一つで簡単 #和食 #低糖質おつまみ #糖質制限レシピ #無限もやしユッケ #ヤセ筋 #低糖質レシピ #ヘルシー #ダイエットレシピ #激痩せ #糖質制限レシピ #ロカボレシピ #dietfood #lowcarbdiet #dietrecipe #晩ごはんレシピ #ご飯泥棒 #ご飯のお供 #おかず #極上レシピ #ワンパンレシピ #時短レシピ #おうちごはん #至福の料理 #ご飯のお供 #太らないレシピ #やみつきレシピ #酒のつまみ #簡単つまみ #こっタソレシピ #男飯レシピ #mukbang #먹방 #男子ごはん #HomeCooking #StayHome #大食い #男ウケ料理 #晩酌 #自炊 #酒の肴 #簡単レシピ #弁当 #作り置き #節約レシピ #Bento #recipesfordinner #マツコの知らない世界 #WithMe #Eazyrecipe #モッパン #から揚げ #唯一無二の絶品レシピ #こっタソ動物園

Beef Tartare by Jimmy's Table

If you know me, you know I love my beef tartare. It's something about raw beef that gets me excited, and whenever I see this on a menu, I always order it. This is one of my favorite dishes to eat when dining out. Making this dish is much easier than it looks. My version is a bit elevated with more ingredients to give it more layers. I hope you like it!

Ingredients 食材:
10-16 ounces of raw beef tenderloin or sirloin (沙朗)
2 tablespoons of finely minced shallots (生紅蔥頭)
3 tablespoons of fried shallots (炸紅蔥頭)
1 tablespoon of capers (酸豆)
2 tablespoons of Whole grain mustard (顆粒芥末醬)
2 tablespoons of Dijon mustard (傳統芥末醬)
1 tablespoon of Horseradish (optional) (西洋山葵)
2 tablespoons of Sriracha chili sauce (是拉差香甜辣椒醬)
2 tablespoons of Balsamic vinegar (巴薩米克醋)
2 tablespoons of Extra virgin olive oil (橄欖油)
Black pepper - for taste (黑胡椒)
Salt - for taste (鹽)

Finishing Ingredients 撒料調味:
Arugula (芝麻葉)
Balsamic vinegar (巴薩米克醋)
Extra virgin olive oil (橄欖油)
Parmesan cheese (帕瑪森起司)
Crackers (saltines or wheat crisps) or toasted french bread slices (薄脆餅乾or法國吐司)
Raw egg (yoke only) (生蛋黃)

STEP 1
Prepare the beef for cutting. If the beef is already frozen, then let it defrost a little. If the beef is already defrosted, put the beef in the freezer for 15-20 minutes so that the meat freezes a little and is hard to easily slice. If the beef is too soft (aka defrosted all the way), then it will be really hard to cut the beef into fine slices, strips and cubes. By the time you finish making the dish, the beef will be perfectly cold to eat.
步驟 1
準備牛肉，若是冷凍的稍微解凍一些些，若已解凍則放入冷凍15-20分鐘。解凍的生牛肉較難切成丁狀。不用擔心冷凍的牛肉，當你做完這道菜時，肉也達到可以食用的完美解凍狀態了。

STEP 2
Cut beef slices about 1-2 mm thick. Then take the slices and cut them into 1-2 mm strips. Lastly, turn the beef around and cut the strips into small beef cubes/pieces. Put beef into a large mixing bowl.
步驟 2
將牛肉切1-2公分厚，接著再切成1-2公分的條狀，最後將條狀牛肉切成小丁狀，放入大的攪拌碗中。

STEP 3
In the bowl, add in 2 tablespoons of whole grain mustard, 2 tablespoons of dijon mustard, 1 tablespoons of horseradish, 3 tablespoons finely minced shallots, 3 tablespoons of fried shallots.
步驟 3
接著開始加入調味至碗中：2湯匙顆粒芥末醬、2湯匙傳統芥末醬、1湯匙西洋山葵、3湯匙生紅蔥頭、3湯匙炸紅蔥頭。

STEP 4
Add in 2 tablespoons of Extra virgin olive oil, 2 tablespoons of Balsamic vinegar, 2 tablespoons of Sriracha chili sauce and 1 tablespoon of capers. Add 1/2 teaspoon of sea salt and black pepper. Finally mix everything together evenly.
步驟 4
再加入兩湯匙初榨橄欖油、2湯匙巴薩米克、2湯匙是拉差甜辣醬、1湯匙酸豆。1/2茶匙海鹽及黑胡椒。接著將所有的調味跟牛肉混合均勻。

STEP 5
For plating, start with a bowl of arugula leaves. Add in balsamic vinegar and olive oil. Grind a bit of black pepper for taste.
步驟 5
在碗中放入生芝麻葉，加入巴薩米克醋醬、橄欖油、磨一點點黑胡椒，接著簡單混合。

STEP 6
Drain and lay arugula salad onto plate. Use a metal ring (optional) and lay on top of the salad. Fill in the ring with beef tartare until it is full. Press down on the top to flatten the top. Remove metal ring.
步驟 6
將芝麻葉瀝乾，擺放在盤子中間，用金屬的圓形模型放在盤子中間、生菜上面，將預攪拌好的牛肉填滿模型，接著將模型取掉。

STEP 7
Carefully crack an egg and separate the egg white and egg yoke. Carefully place the egg yoke on top of the beef tartare.
步驟 7
小心地將蛋白及蛋黃分離，將蛋黃放上牛肉塔的上方。

STEP 8
Shred some parmesan cheese on top. Grind a bit of black pepper for taste and plating. Place a spoonful of whole grain mustard on the plate and add a few crackers to the side.
步驟 8
磨一些帕瑪森起司、黑胡椒在整道菜的上面，再放一匙的顆粒芥末醬在旁當佐醬、放上薄脆餅乾或法國吐司當搭配，這道菜就完成了。

__________________________
Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com

Portuguese Garlic Shrimp by Jimmy’s Table

This is definitely one of our favorite dishes to eat in Portugal. We ate this in Lisbon, Algarve and Porto. Every restaurant that had this dish, we ordered it. My version is a more elevated version where I infused the olive oil with shrimp shells to give a powerful shrimp flavor blast! It also makes for a fantastic dip for crunchy French bread. What's best is that this dish is so easy to make! Hope you enjoy it!

Ingredients 食材:
0.5-1 kg of large red shrimps or langoustines with heads (大蝦)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons - halved and squeezed for juice, seeds removed (檸檬)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
5-6 tablespoons of garlic infused olive oil (大蒜橄欖油)
Salt - for taste (鹽)

Finishing Ingredients 撒料調味:
1/2 lemon (檸檬)
1/4 cup cilantro (香菜)
Fresh loaf of crunchy french bread (法國麵包)

STEP 1
Cut garlic into slices.
步驟 1
將大蒜切成片。

STEP 2
To prepare the shrimp, we need to remove the shell without removing the head and tail. We do so by using a pair of scissors to cut down the spine of the shrimp from where the head meets the body upto one segment before the tail.
步驟 2
準備蝦子，將蝦殼身的部分剝除，保留頭跟尾巴，所以我們可以準備剪刀，從跟蝦頭連接的地方至蝦尾巴部分剪開。

STEP 3
Then start to peel away the shrimp shell and legs in the middle section. Be careful not to peel off the tail or head. Save the shells to be used to flavor the oil. Remove the dark, digestive tract along the spine, as this is dirty and you don’t want to eat it. Rinse with cold water to clean and drain.
步驟 3
接著剝除蝦子中斷的殼跟腳的部分，小心不要將頭跟尾巴去除了。記得將蝦殼留著，要來增加油的風味。接著也將蝦子的腸泥一併去除，並用清水簡單沖洗、瀝乾蝦子。

STEP 4
On the stove, add in 5-6 tablespoons of garlic olive oil until entire surface is covered with a layer of oil and heat up your pan. The shrimp and garlic infused olive oil will be used later to dip your bread in, so be generous!
步驟 4
在鍋中放入5-6匙大蒜橄欖油，直到整個蓋過鍋底，然後開火加熱油。因為等會兒會再另外加入蝦子與蒜頭，最後麵包也要沾這個由來享用，所以油量放的不能太少唷！

STEP 5
When the oil is very watery in the pan, it is hot enough. On low to medium heat, add in shrimp shells to fry. The goal is the get all of the great shrimp flavors into the olive oil.
步驟 5
當油加熱至水狀時，代表已經足夠熱了。將火調至中火，加入蝦殼先炒香。這個步驟是為了將蝦子的香味煮入油中。

STEP 6
When the shrimp is fried, about 5-8 minutes, then remove and strain the rest of the oils from the shrimp shells.
步驟 6
將蝦殼炸約5-8分鐘後，將蝦殼撈起然後瀝乾蝦油。

STEP 7
Add in garlic slices to simmer and fry into the shrimp olive oil for about 30 seconds to a minute without browning the garlic too much.
步驟 7
直接在蝦油的鍋中加入大蒜來煨煮跟翻炒，大約30秒～1分鐘，別將大蒜炒得太焦。

STEP 8
Add in shrimp one at a time and ensure entire pans surface is utilized. Add 1-2 teaspoons of sea salt for taste. Evenly add in 1-2 tablespoons of paprika.
步驟 8
慢慢的將蝦子排入鍋中，好好利用與鍋子接觸的地方來烹煮。加入1-2茶匙海鹽，再均勻加入1-2湯匙紅甜椒粉。

STEP 9
After cooking for about 1-2 minutes, flip the shrimp to cook the other side until golden orange.
步驟9
大約烹煮1-2分鐘左右後，將蝦子翻面煎至金黃橘色的狀態。

STEP10
Add in 1/2 cup of white wine. Squeeze in a lemon. Cook for about 5-10 minutes until shrimp are fully cooked. This will depend on the size and thickness of the shrimp.
步驟10
接著加入1/2杯白酒，擠入檸檬汁，接著再繼續煮5-10分鐘，讓蝦子完全熟透。(烹煮時間會因蝦子大小不同而不等)

STEP 11
Be sure to taste the garlic shrimp olive oil sauce to see if you need to add in more salt, wine, or lemon juice. Towards the end, pour in another 1/2 cup of wine so that it will give it a more fragrant wine taste.
步驟11
自行嚐嚐蝦油的味道是否足夠，若不夠可以再加鹽巴、白酒跟檸檬來做調整。最後在要起鍋前，將剩餘1/2杯的白酒加入鍋中，能讓這道菜更有葡萄酒的香氣。

STEP 12
Lastly, add in the cilantro and stir in. We don’t want to over cook the cilantro.
步驟12
最後加入香菜簡單拌炒一下(香菜不適合過度烹煮)

STEP 13
For plating, you can either serve it in a pot or directly using a cast iron pan. Prepare some sliced french bread for dipping. Add in half a lemon. I used a torch to burn the lemon for a good lemon smell, but it can also be squeezed into the shrimp. Top it with some cilantro.
步驟13
關於擺盤，可以直接使用烹煮時的鐵鍋，或者準備鐵盤來擺也很有葡萄牙的風味。準備一些切片的法式麵包。我用噴槍稍微烤檸檬切面，以在這道菜聞到更濃厚檸檬的香氣，也可以將其擠入菜中。
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