PHSeaFood:龍門海鮮餐廳菜色照片介紹

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From PHSea

Revision as of 13:16, 12 April 2009

返回龍門海鮮餐廳本文區：

龍門海鮮餐廳廚房後方的海水養殖池，老闆將碼頭買來的新鮮海產放養在海水的池子內，就連班節蝦與狗蝦也不例外以活蝦提供給饕客

龍門村盛產的班節蝦，老闆海產主要來自湖西鄉內龍門以及南寮或者果葉北寮等碼頭漁船入港後的新鮮魚貨

晶瑩剔透顏色漂亮的班節蝦，本來只是拍拍照片，不過牠竟然羞紅了，其實是受到驚嚇顏色變化，後來回到池子內就掛了，只好料理成下面那道炸大蝦

活跳蝦！店內招牌，老闆請漁船捕撈狗蝦後立刻活養，然後送到店內賣給老闆，饕客點這道菜色時，老闆直接從海水池內撈起活的狗蝦，清洗冰鎮後直接撥殼沾哇沙米，保有狗蝦的新鮮與甜味以及脆度，雖然剝牠時有點慘忍就是，狗蝦要活養很難，10隻能養活4隻就很了不起，所以這道菜也是高耗損食材的

水晶小管！開店時的鎮店美食，據老闆說澎湖水晶小管的始祖正是龍門海鮮餐廳，小管的甜度脆度實在一流

海膽炒望安酸瓜，酸瓜壓抑了海膽的腥味，味道酸甜十分下飯，且海膽不會炒得爛爛的

糖醋炸魚球，使用的是澎湖有名的石老魚，肉質軟嫩，糖醋醬料搭配外酥內嫩的石老魚球，綿密的幸福感，這也是到龍門餐廳必點名菜

海膽炒酸瓜

綿密肉質的石老魚肉

這道涼拌絲瓜是我第一次吃到絲瓜這樣的做法，冰鎮後的絲瓜切片保有脆度與原始甜味，直接沾上老闆特調的酸辣醬，吃起來清爽又味道層次濃郁，沾醬帶點小辣，絲瓜保有很高的甜度

龍門餐廳就是這麼多獨特的料理方式遠近馳名

鹹魚炒飯

鹹魚是老闆用鯖魚自製，自製的鹹魚紮實方能切成肉丁下去炒飯，搭配黃醃瓜一起炒，這道炒飯真的很讚，一個人就吃了四碗

大蛤魚丸望安酸瓜湯

這道菜用澎湖的狗母魚丸與大蛤下去煮湯，加上望安酸瓜的酸味下去提味，大蛤新鮮，狗母魚丸鮮脆，湯頭不但有大蛤與魚丸的鮮，更有醃瓜的淡淡酸味豐富味覺層次

好喝啊

這是上面照片拍照的幾隻班節蝦，後來被嚇死了，料理成炸蝦

龍門客棧的炸蝦最大的特別是，一般海鮮餐廳炸蝦強調趁熱吃口感最好，龍門餐廳這金黃色酥軟的炸蝦卻強調放冷了更好吃，口感更棒，肉質更有彈性，當然當中必有料理訣竅，板友別只吃金黃炸蝦肉，旁邊的蝦頭其實才是精華呢