皮皮挫.芥末海蜇牛肉 紅綠雙辣 辣得過癮

辣,在夏季裡最挑動味蕾。今晚,一次嘗到辣椒加花椒的麻辣和芥末的嗆辣,兩道菜就足以配上兩碗飯。

民生社區的老店–皇品餐廳招牌菜"皮皮挫",推薦給嗜辣飯團友。它的皮蛋先炸香,口感Q彈又吸辣,整道菜有紅艷艷的乾辣椒、辣椒粉、花椒、中藥材,調味的又香又辣又麻,再加上嚼勁十足的豬肉末、大量的脆花生和青蔥拌炒,小辣的版本就已經夠嗆的,我試過中辣,吃下第一口,同桌的人都愣了一回,被那個麻辣的程度震撼了,接著找好面紙擦眼淚鼻涕之後,它就瞬間盤底朝天,真真辣得過癮又好吃。

店裡的另一道辣名菜"芥末海蜇牛肉",就辣的別有一番風情。口感相當爽口清脆的海蜇皮,用醋調味,搭配了快炒得相當軟嫩的台灣黃牛肉,上桌後淋上一碟的青芥末,入口前會先聞到一陣撲鼻的芥茉香,再嘗到帶點微酸、嗆辣的雙重味覺。

辣的世界,原來廣大。你喜歡哪一種辣呢?

皇品餐廳 台北市民生東路四段55巷6號1樓

 

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