tag:blogger.com,1999:blog-12273721657192793292024-03-28T03:32:07.255+08:00Beher食物研究圖書館閱讀 研究 烹調 。thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.comBlogger679125tag:blogger.com,1999:blog-1227372165719279329.post-52994734459311913052024-03-27T22:43:00.003+08:002024-03-27T22:43:17.872+08:00202404獨創複方發酵辣椒醬 |Beher 發酵食品訂購<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none center center / cover no-repeat rgb(249, 248, 248); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px !important; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="bodyContainer" 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center;"><strong><span style="font-family: merriweather, georgia, "times new roman", serif;"><span style="color: red;"><span style="font-size: 22px;">202404獨創複方發酵辣椒醬 |Beher 發酵食品訂購</span></span></span></strong></h1></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 27px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 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class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">★★獨創複方發酵辣椒醬:<br /><br />來自台東有機朝天椒,每一顆辣椒都健康又充滿活力。只有健康的土地,微生物才會為植物帶來更強壯的生命力。<br /><br />我們獨創的發酵方式,用兩種微生物的複方發酵,經過兩個月發酵,辣椒醬仍有美麗的橘紅色之外,還帶有著微微乳酪香甜味。辣味經過發酵,雖然一入口感受到辣味,但之後有溫潤的尾韻,不嗜辣的朋友也可以少量調味食物,增加食物的風味與層次。<br /><br />少量吃一些辣椒可以擴張微血管、促進血液循環,促進體內膠原蛋白的合成、提高免疫功能,增進腦細胞的活性、延緩衰老,並預防動脈硬化、避免低密度膽固醇被氧化成有害的形態。<br /><br />但因為含有乳酸菌乳清發酵,不合適不吃牛奶的朋友。未經過高溫殺菌,所以持續發酵中,需要放入冰箱保存。<br /><br />❤複方發酵辣椒醬:一罐120g /300元 需冷藏<br />☀自取日期:2024年4月中旬後台北市松山區富錦街354號 。<br />(因人力問題,取貨日期需預約:星期四~星期六 13:30~16:30 敬請見諒與注意時間)<br />如果你很忙、時間很少、很少收信件、也不看簡訊,敬請盡量宅配到府。<br />☀冷藏寄送日期:2023年4月中旬後。</span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; 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class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-40500991474602709442024-03-13T14:57:00.003+08:002024-03-13T14:57:32.817+08:00202405酸甜鹹鮮 麴的煉金術|Beher 發酵課程系列一(五堂/一期)<p> </p><table border="0" cellpadding="0" cellspacing="0" style="background-color: white; border-collapse: collapse; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; width: 100%;"><tbody><tr><td align="center" id="m_-2033848422833231930templateHeader" style="background: none 50% 50% / cover no-repeat rgb(251, 232, 232); border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 1px; padding-top: 1px;" valign="top"></td></tr><tr><td align="center" id="m_-2033848422833231930templateBody" style="background: none 50% 50% / cover no-repeat rgb(249, 249, 249); border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 54px; padding-top: 36px;" valign="top"><table 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valign="top"><h4 style="color: #949494; font-family: Georgia; font-size: 20px; font-style: italic; font-weight: normal; line-height: 25px; margin: 0px; padding: 0px; text-align: center;"> </h4><h1 dir="ltr" style="color: #222222; font-size: 40px; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 17px;"><span style="color: red;"><span style="font-family: merriweather, georgia, "times new roman", serif;">202405酸甜鹹鮮 麴的煉金術|Beher 發酵課程系列一(五堂/一期)</span></span></span></h1></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="m_-2033848422833231930mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%;"><tbody><tr><td style="margin: 0px; min-width: 100%; padding: 27px 18px 0px;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 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padding-bottom: 0px; padding-right: 9px; padding-top: 0px;" valign="top"><img alt="" class="m_-2033848422833231930mcnImage CToWUd a6T" data-bit="iit" src="https://ci3.googleusercontent.com/meips/ADKq_NZrZn1QfrciGIJYODIypWTmuaeImNxPor5fZ3kWI9SaCmRMjtvoCItHtaQy852bu73t-yNydw2JZcTXbt4QzWz7wX3kLGnQaOp4gstQYnnr6ObhXFIXgnbMyeqxrg0gJxVW0D4HVm9eoPiZWKh1KVA12oa6GUvR9Uk=s0-d-e1-ft#https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/8aec8bf5-f522-def2-7097-6b0c8f241aed.jpg" style="border: 0px; cursor: pointer; height: auto; max-width: 533px; outline: none; padding-bottom: 0px; vertical-align: bottom;" tabindex="0" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px; padding-top: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="m_-2033848422833231930mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; width: 100%;"><tbody><tr><td class="m_-2033848422833231930mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; font-weight: bold; line-height: 20px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">發酵食物和煮菜烹調很不一樣,因為微生物是主角,<wbr></wbr>除了滿足我們人類的需求,當然也要理解和滿足微生物的需要。<wbr></wbr>上課時照表操作,給一份食譜和步驟很容易,<wbr></wbr>而我們總會一再反覆的琢磨,每一堂課要如何設計,<wbr></wbr>如何給同學帶來更多的思考和理解,以便課後,<wbr></wbr>同學可以自己自由變化和創意。課程中會有實驗,會有品嘗,<wbr></wbr>以及麴在不同文化的比較。會需要讀一些書,看一些影片,<wbr></wbr>會有一些生態環境和演化的深思,當然也會產生很多問題和為什麼?<wbr></wbr>就像解剖一樣,請跟我們一起研究,<wbr></wbr>一層層解開麴和微生物不同面向的秘密。</span></span><br /><br /><span style="font-size: 17px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong><a data-saferedirecturl="https://www.google.com/url?q=https://us21.mailchimp.com/mctx/clicks?url%3Dhttps%253A%252F%252Fforms.gle%252FVS6qtF9RXYG6Chxi9%26xid%3D2f8e688dee%26uid%3D187853514%26iid%3D0dd3746c37%26pool%3Dcts%26v%3D2%26c%3D1710308444%26h%3Defb1fc9b4537a02364666749e3c249175b3a7d4c4f5a951eec0e28796ef4b946&source=gmail&ust=1710394946264000&usg=AOvVaw1QOt4CwcvGwQj-DCAL6Kn1" href="https://us21.mailchimp.com/mctx/clicks?url=https%3A%2F%2Fforms.gle%2FVS6qtF9RXYG6Chxi9&xid=2f8e688dee&uid=187853514&iid=0dd3746c37&pool=cts&v=2&c=1710308444&h=efb1fc9b4537a02364666749e3c249175b3a7d4c4f5a951eec0e28796ef4b946" style="color: #007c89; font-weight: normal;" target="_blank"><span style="color: dimgrey;"><span jslog="32272; 1:WyIjdGhyZWFkLWY6MTc5MzM4ODM5MzExNDA0NDU4OCJd; 4:WyIjbXNnLWY6MTc5MzM4ODM5MzExNDA0NDU4OCJd" style="background-color: violet;">課程報名請按這裡</span></span></a></strong></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px; padding-top: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="m_-2033848422833231930mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; width: 100%;"><tbody><tr><td class="m_-2033848422833231930mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; font-weight: bold; line-height: 20px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">課程介紹:<br /><br />這是系列的五堂課程(一期/一個月一堂課)<wbr></wbr>日本麴應用的發酵物為主。<br /><br />從小,我們總是被教育著將疾病與死亡與某某菌聯繫在一起。<wbr></wbr>從孩童時期,「細菌」似乎已經成為不衛生的代名詞。<wbr></wbr>大人們用細菌的名頭讓孩子講衛生,就像講「狼來了」<wbr></wbr>的故事讓小孩子聽話一樣。<br /><br />然而,如果沒有微生物,地球上可能根本不會有人類。<br /><br />三十幾億年前,地球上大氣主要由二氧化碳、甲烷、氫氣等組成,<wbr></wbr>這種空氣組成使得地球上的熱量很難擴散,表面溫度也很高。<wbr></wbr>當時的大氣里幾乎沒有氧氣,地球也沒有臭氧層抵禦強烈紫外線。<wbr></wbr>是微生物改變了地球環境。無論地球初始還是現在,<wbr></wbr>微生物一直起著至關重要的作用。<br /><br />它們是地球的分解者,把人類、其他動物和植物的排泄物分解,<wbr></wbr>成為植物可以吸收的東西,從而提供其他生物生長的成分。<wbr></wbr>它們還是食物鏈上非常重要的一環。如果沒有這些微生物,<wbr></wbr>整個生物圈可能都會崩潰。<br /><br />有些菌會給我們帶來許多疾病,然而,並非所有的微生物都是「壞」<wbr></wbr>的。大部分微生物其實都不會對人類造成傷害,<wbr></wbr>有些還會帶給我們很大的好處。<br /><br />日常生活中,各種各樣的微生物類為人們的飲食操碎了心。<wbr></wbr>無論是釀酒還是做醬油、味噌、乳酪、咖啡、巧克力,亦或是酸菜、<wbr></wbr>醋等,都少不了它們。<br /><br />傳統的火腿製作時,需要將火腿放在室外晾曬,使風味更好,<wbr></wbr>就有菌的作用;而不同地方的葡萄可以製作出不同風味的酒,<wbr></wbr>更不用說我們日常餐桌里的蘑菇、木耳、金針菇、平菇、<wbr></wbr>銀耳等等食物,都是微生物群裡真菌類的一分子呢。<br /><br />微生物也會友善地與植物一起生存,在自然界中,<wbr></wbr>這種互利共生的生存方式可以說是友好關係的典範了。<br /><br />許多植物根部都會有根瘤菌,<wbr></wbr>這些根瘤菌能夠分解無機物供植物使用。<wbr></wbr>比如豆科植物的根瘤菌就具有固氮功能,提高大豆的蛋白含量,<wbr></wbr>而植物則可以給菌類提供它們需要的營養和碳源等。<br /><br />微生物不只在外界環境裡對人類有重要作用,<wbr></wbr>它們還住我們的身體里,對我們的健康、情感、<wbr></wbr>外貌起著至關重要的作用。有時候,人類甚至還被戲稱為「<wbr></wbr>行走的菌群」。<br />在身體里,腸道菌群是很重要的。它們並不只是一種微生物,<wbr></wbr>而是很多種微生物。<wbr></wbr>這些微生物群類將人類的腸道當作它們自己的城市,在這裡工作、<wbr></wbr>生活。<br /><br />腸道中的微生物不僅能夠促進消化,<wbr></wbr>它們還會分泌一些神經遞質去影響你的大腦。<wbr></wbr>當我們經常吃某種食物時,腸道里就會形成相關的菌群,<wbr></wbr>這些菌群會為了更好地生存而讓我們更加喜歡吃這種食物。<br /><br /><span style="color: red;">第一堂課:</span>米麴製作/動手做米麴和認識發酵與微生物。<br /><span style="color: red;">第二堂課:</span>麴與發酵飲食文化/這堂課會告訴大家日本人如何讓“<wbr></wbr>麴菌”從大自然走入餐桌。系統整理並介紹麴在日本、韓國、中國、<wbr></wbr>台灣與發酵食物的關係,<wbr></wbr>大家可以清楚的認識麴在亞洲食物文化的脈絡。<br /><span style="color: red;">第三堂課:</span>酸與甜/甜味甘酒、酸甘酒製作。是什麼原因米會變甜?<wbr></wbr>又為什麼會變酸?而什麼時候會產生氣泡呢?<br /><span style="color: red;">第四堂課:</span>鹹與鮮/動手做鹽麴、寒麴、酒鹽麴、醬油麴。<wbr></wbr>這次課程會創意出各種風味的發酵調味品,除了馬告、<wbr></wbr>山椒是日本和台灣代表的香料,猜猜我們還可以創意出什麼風味呢? <br /><span style="color: red;">第五堂課:</span>料理應用與品嚐/不開火來烹調麴的發酵飲食為主軸。<wbr></wbr>這堂課很有趣,有許多創意發酵料理。<br /><br />預計開課日期(五堂課/一期,無法單堂選課)<br />* <span style="color: red;">2024年5月19日(日)下午14:00~17:00(<wbr></wbr>每個月一堂課,5/19、6/23、7/21、8/18、9/<wbr></wbr>15共五堂課)<br />講師:謝碧鶴<br />經歷:Beher食物研究圖書館創辦人<br />費用:19900元<br />招生人數:小班教學/一班10人<br />*本期課程附有一包20g種麴。<br />*課後閱讀書單與影片。</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr><tr><td align="center" id="m_-2033848422833231930templateFooter" style="background: none 50% 50% / cover no-repeat rgb(251, 232, 232); border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 63px; padding-top: 45px;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="m_-2033848422833231930templateContainer" style="border-collapse: collapse; max-width: 600px; width: 100%;"><tbody><tr><td class="m_-2033848422833231930footerContainer" style="background: none 50% 50% / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 0px; padding-top: 0px;" valign="top"><table border="0" cellpadding="0" 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class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-41472496767468401802023-11-26T15:38:00.009+08:002023-11-26T15:38:52.976+08:002023年發酵一年豆瓣醬 |Beher 發酵食品訂購<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none center center / cover no-repeat rgb(255, 255, 255); border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px !important; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="bodyContainer" style="background: none center center / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h1 class="null" style="color: #222222; font-size: 40px; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><strong><span style="font-family: merriweather, georgia, "times new roman", serif;"><span style="color: red;"><span style="font-size: 22px;">2023年發酵一年豆瓣醬 |Beher 發酵食品訂購</span></span></span></strong></h1></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 27px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/285cca1c-7f5b-f637-b2ee-4bcb4e2c051a.jpeg" style="border: 0px; height: auto; max-width: 1166px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/c766c972-bb2f-52ae-d9b9-9df1728083fd.jpeg" style="border: 0px; height: auto; max-width: 1226px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/5193aa7d-4e77-a9b2-aa6d-3ededa3a0834.jpeg" style="border: 0px; height: auto; max-width: 675px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/5cbd99e0-a6a9-2780-782f-faf899cec165.jpeg" style="border: 0px; height: auto; max-width: 1440px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: darkslategrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">豆瓣醬是以豆類為原料的發酵調味醬料,通常由蠶豆、黃豆或黑豆和辣椒製成。<br /><br />烹調中式和麻辣菜餚不可缺少的調料,風味獨特,它不僅辛辣,而且味道濃郁,<br />帶有長時間發酵微酸的香氣,含有豐富氨基酸和乳酸菌。<br /><br />豆瓣醬起源於中國,不僅辣味鮮美,鮮紅的色澤更是開胃,將其添加到碗或炒蔬菜中以突出味道,是麻婆豆腐、擔擔麵、回鍋肉炒菜中常用的調味品。<br /><br />加熱時先翻炒一下豆瓣醬再加入其他配料,以增加風味。即使用來做醬汁或調料,用油加熱一次後使用,辣味突出餘味醇厚。<br /><br />我們用了台灣二~三款有機辣椒、有機蘋果、有機薑,麴,2022年入缸後發酵一年,除了海鹽、花椒和一些辛香料之外,完全沒有一些奇怪的化學添加物。<br /><br />一年時間悉心照顧,數量有限~<br /><br />黑豆豆瓣醬:一罐220g /580元 <br /><br />黃豆豆瓣醬:一罐220g /580元<br /> <br />幾道簡單又容易的豆瓣醬料理:(所有醬料因為品牌,所以味道會有不同,請務必試試後再自行調整配方)<br /><br />▼美乃滋豆瓣醬<br />100克美乃滋<br />1又 1/2茶匙豆瓣醬<br />1/2茶匙的鹽(可不加)<br />將所有成分混合在一起,直到均勻分佈。豆瓣醬的個性使其立即具有中國味道。它的味道很深很深。發酵的香氣能刺激食慾。<br /><br />這款簡單蘸醬的食譜,在生的、煮的或蒸的任何種類的蔬菜上都很美味。例如水煮甜豆、秋葵、新鮮小黃瓜、甜椒、小番茄、油豆腐等等, 以蛋黃醬為基礎加入豆瓣的醬料,適合蘸取或當淋醬。<br /><br />也可以美乃滋1份,豆瓣醬1/2份,有機高麗菜洗淨,擦乾切成大塊,淋上醬料。若醬汁很乾,可根據自己的口味增加一些酱油。<br /><br />▼水煮蛋檸檬豆瓣醬<br />材料:<br />一顆水煮蛋<br />〈A〉<br />豆瓣醬 50克<br />50毫升醬油<br />檸檬汁 35 毫升<br />芝麻油 50 毫升<br />磨碎的薑1又1/2湯匙<br />磨碎的大蒜1又1/2湯匙<br /><br />將A中的材料放入一個碗中,用打蛋器攪拌均勻。<br />将水煮蛋切成两半,倒入酱汁。<br /><br />▼快速豆瓣餃子醬<br /> 2湯匙醬油<br />黑芝麻油1湯匙<br />1湯匙醋<br />1茶匙糖<br />豆瓣醬5 克<br />將所有食材放入碗中,攪拌均匀。<br />可以當餃子沾醬,可以淋在豆腐、蕃茄或你你喜歡的蔬菜上。<br /><br />▼豆瓣醬黃瓜<br />這道菜只需要扮一下就可以了。刺激的味道讓人上癮。對於兒童來說,減少豆瓣醬的量,增加白芝麻。主要食材是黃瓜,是一種低熱量的配菜。<br /><br />黃瓜橫向切成3等份,縱向切成4等份<br />2根黃瓜約200克<br />鹽 1/6茶匙 1克<br />芝麻油1湯匙 12克<br />豆瓣醬 4 g<br />白芝麻 一小撮<br /><br />▼快拿酒來! 的豆瓣醬炒蠶豆配帕瑪森起司(這是日本料理家的好吃創意食譜)<br />這是一道春季的風味料理,蠶豆吃起來很美味,但這樣的變化又更特別, 用豆瓣醬翻炒,使其變得辣味十足,添加一些烤起司, 與白葡萄酒完美搭配。<br /><br />材料(2人份)<br />30顆蠶豆<br />20克帕瑪森起司,磨碎<br />1/2茶匙豆瓣醬<br />5克奶油(無鹽)<br />一小撮鹽(加鹽的奶油不需要鹽)。<br />1.將蠶豆煮沸1分鐘並去皮。<br /><br />2.用中火加熱煎鍋,加入豆瓣醬和奶油,加入蠶豆,撒上鹽,簡單煎一下,然後取出。<br /><br />3.在煎鍋中鋪上帕瑪森起司。<br /><br />4.把蠶豆放回帕瑪森起司鍋上,用中高火煮,直到帕瑪森起司變成金黃色。<br /><br />5.裝入盤中。如果起司粘在鍋上,請關火,並讓其稍微冷卻,使其更容易取出。<br /><br />柔軟的豆子上有鬆脆的帕瑪森起司。適度的鹹味和豆瓣醬的辣味會給人留下深刻的印象。可以用商店購買的起司粉,但將整個塊狀的帕瑪森起司磨碎風味當然更好。</span></span></span></h3> <hr /><hr /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 18px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnButtonBlockOuter"><tr><td align="left" 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style="text-size-adjust: 100%;" valign="middle" width="24"><a href="mailto:thebeher@gmail.com" style="text-size-adjust: 100%;" target="_blank"><img alt="Email" class="" height="24" src="https://cdn-images.mailchimp.com/icons/social-block-v2/outline-color-forwardtofriend-48.png" style="border: 0px; display: block; height: auto; outline: none; text-decoration-line: none;" width="24" /></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-49325139183100044812023-11-25T16:34:00.002+08:002023-11-25T16:34:09.789+08:00手工薑油|Beher 202312 限量訂購<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: 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100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: darkslategrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">早晚天氣漸漸變涼,在土壤裡經過一個夏秋的老薑,經過8~9個月生長週期,種植滿10個月採收的秀明農法老薑,溫熱又有些許辛辣,生氣蓬勃又充滿大地泥土的力量。<br />讓身體變暖暖的薑是一種充滿能量的強大植物,多節的根有許多種食用方式,從炒菜到茶飲再到醃漬食物的配料。<br /><br />溫熱又些許辛辣,生氣蓬勃又充滿大地泥土的力量,它也是許多烹飪菜餚的盟友,可以和許多菜做完美的搭配。<br /><br />幾百年來一直被用作免疫增強劑和消化輔助劑,是一種強效植物。<br /><br />老薑薑皮已轉為黃褐色、外皮粗厚、塊莖縮瘦、纖維粗糙、薑汁少而味辛辣。老薑可暖胃潤肺、祛濕、除風寒,暖身健體。<br /><br />這款手工薑油是深受喜愛的醬料,不需在廚房大動干戈,只需煮個麵、白飯或青菜,再加上一湯匙的薑油,拌上一些香菜,就是飽足的一餐。<br /><br />以自然農法的老薑與嫩薑調配出焦香微辣的風味,再以少量芝蔴油低溫炒焙後降溫加入冷壓橄欖油調製而成。</span></span></span><br /><br /><span style="color: red;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">食 材:自然農法老薑、芝麻油、冷壓橄欖油。<br /><br />保存方式:開封後冷藏保存。<br /><br />容量:450ml<br /><br />賞味期:開封冷藏一年<br /><br />限量開放訂購購中:530元/罐<br /><br />預計自取和寄送日期:2023年12月中起陸續出貨</span></span></span><br /><br /><span style="color: green;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">☀(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與注意時間)<br /><br />☀如果你很忙、時間很少、很少收信件、也不看簡訊,請盡量宅配到府。<br /> <br />少量製作 千萬別錯過了~</span></span></span></h3> <hr /><hr /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 18px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 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class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-59833197458224629552023-09-26T01:58:00.002+08:002023-09-26T02:00:10.717+08:00202310獨創複方發酵辣椒醬 |Beher 發酵食品訂購<p> </p><table border="0" cellpadding="0" cellspacing="0" style="background-color: white; border-collapse: collapse; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; width: 100%;"><tbody><tr><td align="center" id="m_-391653397944272130templateBody" style="background: none 50% 50% / cover no-repeat rgb(249, 248, 248); border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 54px; padding-top: 36px;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="m_-391653397944272130templateContainer" style="border-collapse: collapse; max-width: 600px; width: 100%;"><tbody><tr><td class="m_-391653397944272130bodyContainer" style="background: none 50% 50% / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 0px; padding-top: 0px;" valign="top"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px; padding-top: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="m_-391653397944272130mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; width: 100%;"><tbody><tr><td class="m_-391653397944272130mcnTextContent" style="line-height: 24px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h1 style="line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><strong style="color: #222222; font-family: Helvetica; font-size: 40px;"><span style="font-family: merriweather, georgia, "times new roman", serif;"><span style="color: red;"><span style="font-size: 22px;">202310獨創複方發酵辣椒醬 |Beher 發酵食品</span></span></span></strong><span style="color: red; font-family: merriweather, georgia, times new roman, serif;"><span style="font-size: 22px;">訂購</span></span></h1></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="m_-391653397944272130mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%;"><tbody><tr><td style="margin: 0px; min-width: 100%; padding: 27px 18px 0px;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 100%;"><tbody class="m_-391653397944272130mcnImageGroupBlockOuter"><tr><td class="m_-391653397944272130mcnImageGroupBlockInner" style="margin: 0px; padding: 9px;" valign="top"><table align="left" border="0" cellpadding="0" 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100%;"><tbody><tr><td style="margin: 0px;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px; padding-top: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="m_-391653397944272130mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; width: 100%;"><tbody><tr><td class="m_-391653397944272130mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">★★獨創複方發酵辣椒醬:<br /><br />來自台東有機朝天椒,每一顆辣椒都健康又充滿活力。<wbr></wbr>只有健康的土地,微生物才會為植物帶來更強壯的生命力。<br /><br />我們獨創的發酵方式,用兩種微生物的複方發酵,<wbr></wbr>讓辣椒醬有美麗的橘紅色之外,還帶有著微微乳酪香甜味。<wbr></wbr>辣味經過發酵,雖然一入口感受到辣味,但之後有溫潤的尾韻,<wbr></wbr>不嗜辣的朋友也可以少量調味食物,增加食物的風味與層次。<br /><br />少量吃一些辣椒可以擴張微血管、促進血液循環,<wbr></wbr>促進體內膠原蛋白的合成、提高免疫功能,增進腦細胞的活性、<wbr></wbr>延緩衰老,並預防動脈硬化、<wbr></wbr>避免低密度膽固醇被氧化成有害的形態。<br /><br />但因為含有乳酸菌乳清發酵,不合適不吃牛奶的朋友。<wbr></wbr>未經過高溫殺菌,所以持續發酵中,需要放入冰箱保存。<br /><br /><img alt="❤" aria-label="❤" class="an1" data-emoji="❤" loading="lazy" src="https://fonts.gstatic.com/s/e/notoemoji/15.0/2764/72.png" style="border: 0px; height: auto; outline: none; vertical-align: middle; width: 1.2em;" />複方發酵辣椒醬:一罐120g /300元 需冷藏<br /><img alt="☀" aria-label="☀" class="an1" data-emoji="☀" loading="lazy" src="https://fonts.gstatic.com/s/e/notoemoji/15.0/2600/72.png" style="border: 0px; height: auto; outline: none; vertical-align: middle; width: 1.2em;" />自取日期:2023年10月中<br />台北市松山區富錦街354號 。<br />(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與注意時間)<br />如果你很忙、時間很少、很少收信件、也不看簡訊,<wbr></wbr>敬請盡量宅配到府。<br /><img alt="☀" aria-label="☀" class="an1" data-emoji="☀" loading="lazy" src="https://fonts.gstatic.com/s/e/notoemoji/15.0/2600/72.png" style="border: 0px; height: auto; outline: none; vertical-align: middle; width: 1.2em;" />冷藏寄送日期:2023年10月中旬前。</span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="m_-391653397944272130mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%;"><tbody><tr><td style="margin: 0px; min-width: 100%; padding: 9px 18px;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; border-top: 1px solid rgb(224, 224, 224); min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="m_-391653397944272130mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%;"><tbody><tr><td style="margin: 0px; min-width: 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border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="bodyContainer" style="background: none 50% 50% / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" 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class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/1d4b4554-6152-6b57-2b62-1a40ce380906.jpg" style="border: 0px; height: auto; max-width: 1568px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 18px;"><span style="color: red;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">2024 東京、神奈川&千葉 發酵之旅 |Beher 食物研究圖書館</span></span></span><br /><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">活動概略:<br />💓💓1/30<br />日間活動(發酵之醉):Mitosaya 薬草園蒸留所 認識蒸餾酒、植物園內採摘植物調配風味紀念酒及午餐<br />晚上餐會(海之發酵):富山縣 魚類發酵及魚料理<br /><br />💓💓1/31 <br />日間活動(發酵微生物之謎):神奈川”食べごと研究所“主理人山田奈美 米糠床製作教學及午餐<br />晚上餐會(發酵之鮮):ape cucina naturale 有機義大利餐聽特製發酵食料理及自然酒<br /><br />💓💓2/01<br />日間活動(發酵之酸):ROUNDTABLE佐藤小姐發酵料理課程及午餐<br />晚上餐會(發酵之臭):南方中華料理南山 發酵食物餐會<br /><br />* 因活動地點為日本東京與千葉縣,每日方便集合一起出發,建議住宿東京車站附近或山手線沿線。</span></span><br /><br /><span style="color: darkslategrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;"><strong><span style="background-color: paleturquoise;">1/30</span></strong><br />日間活動(發酵之醉):Mitosaya 薬草園蒸留所 認識蒸餾水果藥草酒、調配風味紀念酒及午餐。<br />Mitosaya是一場更多自然,更多美好,並在自然裡舒展身心與五感之旅。Mitosaya的江口先生將分享他不汲汲營營的釀造哲學,捕捉與發現自然裡的發酵和蒸餾的知識。<br />我們腳步放慢在他們美麗的植物園裡,散步、聞花香、採集植物,並自己調味屬於自己的紀念酒。<br />中午,我們在溫室裡享用山本小姐為我們製作的午餐和和品嚐江口先生手工加工、釀造再蒸餾的白蘭地。<br />Mitosaya 來自日語中的「実と莢」,意味不僅僅是果實,葉子、根部、種子等皆是他們想活用的材料,而在蒸餾過程中和蒸餾後所留下的廢棄物,他們也將之活用製作許多副產品。<br />Mitosaya的遺址曾經是一個藥草園。這裡有數百種植物物種和全年溫暖的氣候,您將始終有新鮮的香草、水果和植物添加到您的食譜中。一切來自大自然的東西對我們來說都是植物性的,從捕撈大龍蝦的刺網中捕獲的海藻到只吃桑葉的蠶的糞便。<br /><br />晚餐餐會(海之發酵):富山縣 魚類發酵及魚料理(含酒水)。<br />富山縣位於本州中央靠日本海一側,東、南、西三面環山,擁有標高3,000公尺等級之連峰的北阿爾卑斯其中的立山連峰,到被稱為「天然魚缸」、深約1,000公尺的富山灣之間,其高低差達4,000公尺,地勢變化相當大。其大地上有多條流自群山的湍急河流,它們沖積成為沖積扇,自東至西形成如環抱富山灣的新川平原、富山平原、礪波平原這些雄偉的廣闊平原。這樣變化多端的風土孕育出了種類豐富的飲食文化。<br /><br />被稱為「天然魚缸」的富山灣,其海底有多個谷地交錯,形成被稱為「藍瓶」的海底峽谷,對魚貝類來說是極佳居所。另一個特色是一個海灣中有三種海水各自分層,分別是受河川等的影響而鹽分濃度低的沿岸表層水,下面一層是對馬暖流帶來的海水,海底附近則是低溫的海洋深層水。魚群會各自聚集於牠們喜歡的海水層,因此分布於日本海的800種魚裡,就有多達500個魚種棲息於此富山灣。<br /><br />松井小姐出生於富山縣富山市。一般社団法人漁業ブ 創始董事和Food Business Consulting Network mof 代表,也是富山的食品大使。多年來致力推廣日本食材和飲食文化。從氣候、歷史、當地美食的角度深入研究日本各地的食材,並參與日本漁業品牌的推廣。在日本各地以“當地時令食材和清酒”為主題,傳達日本飲食文化原汁原味的飲食活動,以及飲食產地之旅,常常座無虛席,一位難求。下次我們和松井小姐相約來一次特別的富山之旅~<br /><br />好客又熱情的松井小姐此次餐會為我們精心準備:富山六種海的發酵珍味(活動將提供詳細介紹)、富山石黒種麴店的味噌、鹽麴醃漬富山豬與牛肉、富山知名鄉土料理:螢烏賊、昆布鮪魚、氷見野豬肉烏龍麵,除此之外還有富山的旬味特色菜:白蝦、紅雪蟹,和季節生鱼片。<br /><br />酒單和飲品非常迷人<br />1.IWA5清酒:香檳王(Dom Pérignon)的第五代首席釀酒師,為這傳奇酒款寫下28年的篇章,現在他開始一個新的實驗,希望能對這個在日本已存在千年以上歷史的產物有所貢獻:清酒。於日本富山所創立的白岩酒藏(Shiraiwa Kura)將法國香檳的釀造技術融入到清酒釀造中的「IWA5」。從事香檳釀造28年的理查德先生為何選擇走清酒之路?這又是另一個精彩的故事了。<br />請跟我們一起來品飲以山田錦、大町、五百萬石酒米以及不同產地培育的五種酵母菌株、繁殖酒母的方式(造酛)以及發酵的制度各司其職發揮作用下協奏出管弦樂隊般旋律的「IWA5」的和諧之音吧!<br />2.利賀濁酒(まごたりん):產自富山縣隱藏的一顆寶石“利賀村”,具説這款清酒是利賀村的一位老人釀造的,只使用利賀村無農藥米,麴和湧泉發酵,沒有過濾的濁酒(どぶろく)<br />3.富山日本酒(未定)<br />4.石黒種麴店的甘酒(不含酒精):種麹屋在日本成為被稱「もやし屋」,石黑種麴屋創立於 1883 年創立江戶文政時代,是北陸地區唯一的麴發酵店,全日本也只有10家左右的種麴屋。 發酵食品支撐著日本豐富的飲食文化,而“麴”應該稱為基石。近年來,機械製麴已成為主流,但石黒種麴店仍採用老式的手工製麴蓋製作方法,技術精湛的製麴工藝花費了大量的時間和精力精心製麴。<br />5.バタバタ茶:富山黒茶 (バタバタ茶)是富山縣朝日町蛭谷地區生產的茶葉,也是當地的特殊飲茶習慣。富山黑茶是日本四個發酵茶之一,也是屬於「振り茶」。「振り茶」是將番茶使用茶刷打出茶泡並飲用,在日本除了富山黑茶外,還有沖繩的ブクブク茶、島根的ぼてぼて茶等。與振り茶的名字的來源是茶湯打泡產生的聲音「ブクブク(bukubuku)」、「ぼてぼて(botebote)」,而バタバタ茶(batabata)指的是茶湯打泡的動作,據說因使用兩支茶筅相互碰撞發出聲音。富山黑茶的發源時間不確定,一說是室町時代淨土真宗本願寺第8世蓮如上人在越中布教時期,蛭谷地區當時提供過黑茶。(在夏季最熱的時候發酵約一個月,與紅茶和烏龍茶不同,它是通過天然細菌的力量進行乳酸發酵而製成的一種後發酵茶,屬於黑茶系)。<br /><br /><strong><span style="background-color: paleturquoise;">1/31 </span></strong><br />日間活動(發酵微生物之謎):山田奈美 米糠床製作教學及午餐<br />山田奈美(Yamada Nami),藥膳料理/食物營養研究家、國際中醫藥膳師、「食事研究所」主理人。<br />畢業於北京中醫藥大學日本分校。在日本神奈川縣葉山的「古家1681」開立「發酵教室」、「和的藥膳教室」等等保存日本傳統飲食文化的活動;也在雜誌、網路等平台製作與解說藥膳、發酵食品相關食譜。著有《為寶寶打造強健體魄的副食品與兒童餐》、《開始、堅持、米糠醬菜的基本》等書。<br />日本神奈川的葉山以皇家宅邸而聞名,是一個自然豐富、氛圍輕鬆的地方。山田小姐大約10年前搬到葉山的一條像電影裡的小路中間的老宅,連微生物也開心活躍被自然擁抱的「古家1681」。<br />這一梯次發酵之旅我們特別邀請山田小姐加入,一早我們將租車前往葉山舒適自然的古老民宅。我們將與山田小姐利用自己種的菜,學習日本米糠漬物和午餐,除了品嚐米糠漬物,還有山田小姐自製的發酵食品,如果幸運還可以品嚐每天早上雞隻們在花園裡精力充沛地奔跑著,一顆又一顆產下的雞蛋。在這裡我們學習適應大自然的節奏,認識和用五感體驗微生物與發酵的關係,山田小姐也將用整套漆器餐具承裝滿滿誠意的發酵午餐,來療癒我們的身心。<br />(註,課程學習從如何培養米糠床到醃漬:將蔬菜放入米糠、鹽和水製成的米糠床中,仰賴人類雙手與蔬菜上的微生物產生互動,製作米糠漬需要每天徒手將空氣拌入米糠床底部與攪拌,米糠中的厭氧菌和好氧菌之間在經歷不段循環與平衡,進而形成獨特的風味的日本傳統漬物。)<br /><br /><br />晚上餐會(發酵之鮮):Ape cucina naturale 有機義大利餐聽特製發酵料理及自然酒<br />Ape位於井之頭線駒場東京大學研究實驗室綠樹環繞的寧靜校園內。出身北海道的主廚 島田 伸之 畢業於服部營養專門學校,他是天生的廚師,善於將食材的力量發揮到極致。追求舒緩身心的「天然美食」是帶給許多人微笑的有機餐廳。使用天然種植的蔬菜、精心飼養的牛肉和豬肉、優質橄欖油以及採用古老方法製成的調味料。仔細準備所有這些食材,充分利用這些食材,最終會得到一道味道溫和、適合身體的菜餚。Ape認為這是“自然烹飪”。<br />鮮味為料理帶來鮮美的風味,在亞洲料理中經常出現,例如味精、昆布、魚露、香菇等等,這次餐將以義大利發酵鮮味為主軸,加入大海中、陸上的植物、動物的肉類、蛋奶等等優質富含鮮味的自然食材為主調。<br />多種類的發酵乳酪、風乾火腿、發酵香腸,以及醃漬橄欖等等的開胃前菜盤,加入大海中的鮮味食材、以及義大利料理中常見的番茄、義大利的巴薩米克醋的主食、麵包、蔬菜與自然酒,島田主廚將為特別精心調製的富含發酵鮮味的義大利風味晚餐。<br /><br /><strong><span style="background-color: paleturquoise;">2/01</span></strong><br />日間活動(發酵之酸):ROUNDTABLE 佐藤小姐 中國西南發酵料理課程及午餐。<br />這是一場酸味之旅,屬於發酵的酸。透過研究中國飲食文化的佐藤小姐,引領我們的胃去認識和品嚐發酵酸味料理。<br />佐藤小姐是一位編輯、作家和coordinator,專注於美食和旅行。畢業後,她參與了與電影有關的工作,受工作的電影導演影響,他是中國食品的忠實粉絲,這讓她迷上了中國食物。通過建立電商網站營運,創立一家中華食材專業商社,熟悉了中國食品。她策劃和組織以食品為主題的活動,並為雜誌、時事通訊、網站等撰寫了大量關於中國的文章。<br />她特别着迷于中國西南部的飲食文化。在許多少數民族居住的貴州省,人們通過将蕃茄、辣椒、洗米水、蕨菜、小魚和其他食材放在罐子裡發酵来制作調味料。 在那裡可以看到家庭厨房中出现的創造性的味道。<br />貴州菜的一個基本元素是酸,它指的是由發酵產生的酸味。在貴州,"酸 "的發酵食品或調味品,根據地區的不同,“酸”也多種多樣。甚至有一個俚語來形容貴州人對酸的喜愛。'三天不吃酸,走路打躥躥',這意味著貴州人每天都要吃酸。紅酸、白酸、蝦酸、魚酸、臭酸、酸豇豆、酸蘿蔔、酸粉、發酵酸蕨(醃湯),真是數不盡的酸啊~<br />生活在深山區的苗族、侗族、回族和水族等少數民族對酸的使用尤其根深蒂固。他們在家裡一定會有幾個發酵鍋,並在廚房裡製作自己的 "酸"。<br />事實上,如果你從胃的角度來游覽貴州,你會發現每個地區、每個民族都有自己的“酸”,它被用作烹飪中的“鮮味之源”。<br />晚上餐會(發酵之臭):南方中華料理南山 發酵之臭的餐會(含酒與飲品)<br />曾在台灣留學一年和中國各地旅行,融合了台南、湖南和雲南菜系,大量使用香草、香料和發酵。主廚的獨特的烹調風格重構了不同飲食文化菜餚,進而誕生了獨樹一格的非傳統中國菜”,展現了新中華料理的潛力。發酵、香草、陳釀、香料、煙燻等元素是水岡主廚料理的特色<br />發酵讓時間成為盟友,而不是人力!食材提前準備得當,“鮮味就會自行增加。”對於廚師短缺的情況也很有效。水岡主廚的發酵調味料包括檸檬、竹筍、青蔥和辣椒以及鳳梨豆麴醬。將這些發酵食物與新鮮食材融合為蒸菜或炒菜,創造出荒木町誕生的獨特南國風味。<br />餐廳的名字源自雲南、湖南、台南這三個“南方”,據說這三個“南方”是老闆兼主廚水岡先生和最喜歡的中國三大菜。三個“南方”地區的食材、調味料、烹飪方法經過水岡主廚很好的“調和”和“編輯”,創意出獨樹一格的好風味。<br />水岡主廚獨特重構三“南”打造的精緻美食,位於東京新宿區荒木町,是一家非常非常難預約的名店。預約方式只是通過SNS上發布訊息,提前兩個月開始爭奪座位的電話戰,只有那些有幸通過電話聯繫的人才能進行預約。也就是說,直到兩個月前,每天都被訂滿。2019年beher很幸運的品嚐了水岡先生的料理,尤其發酵酸蕨(醃湯)火鍋,一吃難忘,是屬於發酵之臭的極致美味。<br />期待這一晚,水岡廚師為我們準備發酵食物及酵臭的美味晚餐~~</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">💓💓2024 東京、神奈川&千葉 發酵之旅 |Beher 食物研究圖書館<br />限額:17名<br />時間:2024/1/30~2024/2/1(共三天活動)<br />費用:47000元<br /><br />❤❤❤ 注意事項:此次活動,不含機票、住宿、早餐及交通費(除租車前往千葉與神奈川bus)</span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 18px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 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style="text-size-adjust: 100%;" valign="middle" width="24"><a href="mailto:thebeher@gmail.com" style="text-size-adjust: 100%;" target="_blank"><img alt="Email" height="24" src="https://cdn-images.mailchimp.com/icons/social-block-v2/outline-color-forwardtofriend-48.png" style="border: 0px; display: block; height: auto; outline: none; text-decoration-line: none;" width="24" /></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-9123444614119672023-08-06T14:07:00.006+08:002023-08-06T14:07:32.491+08:00202308台式豆腐乳 |Beher 發酵食品 限量預購<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; 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style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: darkslategrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">最近陸陸續續接到許多訂單!應大家要求我們再次撩起袖口做了一批豆腐乳,數量有限,預購請早~<br /><br />綿密細緻的口感像極了乳酪的台式豆腐乳,需要二個月的時間發酵,才能釀製出溫柔的風味。我們用宜蘭小間有機米經過三天發酵製作米麴,黃豆發酵製作的豆麴,再加上新竹豆之味量身定制有機豆腐塊,這小小腐乳仰賴這塊土地上堅持種出好米好豆好食材的職人們才能成就出一罐罐的美味。<br /><br />我們只用非常少量的鹽、有機甘草、釀造米酒來調味,吃過的朋友都讚不絕口。</span></span><br /><br /><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">冰箱裡儲存一罐豆腐乳,讓煮飯、吃飯都更簡單了。<br />有些愛用我們腐乳的朋友拿來炒苦瓜,只用我們的豆腐乳,什麼其他調味料都不需要再加。據說,炒白玉苦瓜時會有鹹鴨蛋的風味,炒綠色山苦瓜時竟然有堅果味呢!趕快試試看,太神奇了~<br />也有人在鍋裡炒了洋蔥,加入高湯後再加我們豆腐乳,把它當味噌使用,再涮一些肉片,不用高湯,改用水,就是忙碌工作時的懶人吃法。<br />直接配稀飯,白飯,塗抹饅頭,最簡單的吃法。<br />我們也會拿來加入好的白芝麻油,喜歡辣,加些辣油,喜歡酸,加些好的釀造米醋,就可以調成沙拉醬。台式沙拉醬,很酷,對不對?<br /><br />也可以自己發揮創意創造出各種吃法。</span></span><br /><br /><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">我們少量製作 千萬別錯過了~</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">宅配日期:2023年11月中下旬以後(手工製作和發酵熟成需要較長的時間)。<br />自取地址:台北市富錦街354號 <br />自取日期2023年11月中下旬以後,請待通知。<br />容量:450ml<br />限量開放預購中:490元/罐<br />賞味期:未開封二年,開封冷藏一年。<br />保存方式:開封後冷藏保存。<br />食 材:有機豆腐、有機米麴、黃豆麴、鹽、釀造米酒、蔗糖。</span></span></h3><h2 class="null" style="color: #222222; font-size: 34px; line-height: 51px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;"><span style="color: red;"> </span></span></span><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;"><span style="color: red;">☀如果你很忙、時間很少、很少收信件、也不看簡訊,請盡量宅配到府。<br />☀(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與注意時間)</span></span></span></h2></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 18px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: 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class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-28384904054104292632023-07-22T21:00:00.016+08:002023-07-24T05:19:38.409+08:00雲朵果醬 桑椹口味|Beher 果醬限量訂購<p> </p><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="background-color: #f3fdff; border-collapse: collapse; border-spacing: 0px; color: black; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; min-width: 100%; text-size-adjust: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding: 9px 0px 0px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; border-spacing: 0px; max-width: 100%; min-width: 100%; text-size-adjust: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #f3e9e9; font-family: 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cellpadding="0" cellspacing="0" class="mcnTextBlock" style="background-color: #f3fdff; border-collapse: collapse; border-spacing: 0px; color: black; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; min-width: 100%; text-size-adjust: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding: 9px 0px 0px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; border-spacing: 0px; max-width: 100%; min-width: 100%; text-size-adjust: 100%;"><tbody><tr><td class="mcnTextContent" style="line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><p style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: teal; font-family: Helvetica; font-size: 16px;"><strong><span style="font-size: 17px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">雲朵果醬 桑椹口味:</span></span></strong></span><br /><br /><span style="color: dimgrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="color: #757575; font-family: Helvetica;">果醬裡有一朵朵雲</span><br /><br /><span style="color: #757575; font-family: Helvetica;">不論幾歲,即便到老了,看到天空中的雲總會讓人心情雀躍啊!</span><br /><br /><span style="color: #757575; font-family: Helvetica;">天空中每一朵雲的都長不一樣,果醬裡的每一朵也一樣。</span><br /><br />這樣在做果醬的心情變得無比雀躍開心呢!希望吃果醬的人也能感受到我們製作時愉悅的心情~</span></span></p><p style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: dimgrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><br /><span style="color: #757575; font-family: Helvetica;">桑椹是農藥零檢出的黑鑽石品種,一些糖和檸檬熬煮出鮮甜的風味,雲朵是覆盆子口味。</span><br /><br /><span style="color: #757575; font-family: Helvetica;">隨機出貨每一朵雲都不一樣喔~</span><br /><br /><span style="color: #757575; font-family: Helvetica;">食材:無農藥桑椹、有機檸檬、糖、覆盆子</span><br /><span style="color: #757575; font-family: Helvetica;">保存期限:未開封一年 ,開封後請冷藏</span><br /><span style="color: #757575; font-family: Helvetica;">容量:120ml</span><br /><span style="color: #757575; font-family: Helvetica;">價格:380元</span></span></span><br /><span style="color: dimgrey; font-family: Helvetica; font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">(此果醬含有膠質,素食不宜)</span></span></p><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; border-spacing: 0px; color: #757575; font-family: Helvetica; font-size: 16px; max-width: 600px; text-size-adjust: 100%;"><tbody><tr><td class="bodyContainer" style="background-image: none; background-position: 50% 50%; background-repeat: no-repeat; background-size: cover; border-bottom: 0px; border-top: 0px; padding: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; border-spacing: 0px; min-width: 100%; text-size-adjust: 100%;"><tbody class="mcnButtonBlockOuter"><tr><td align="left" class="mcnButtonBlockInner" style="padding: 0px 18px 18px; text-size-adjust: 100%;" valign="top"><br /><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonContentContainer" style="background-color: #d859d4; border-collapse: collapse; border-radius: 23px; border-spacing: 0px; border: 5px none; text-size-adjust: 100%;"><tbody><tr><td align="center" class="mcnButtonContent" style="font-family: "Times New Roman", Times, Baskerville, Georgia, serif; font-size: 20px; padding: 12px; text-size-adjust: 100%;" valign="middle"><a class="mcnButton" href="https://docs.google.com/forms/d/e/1FAIpQLSekjw9l17O586nZs2JtHHlzCDUAXb-7oygKzxAv1NPcaGp81A/viewform" style="background: transparent; color: #ffe0e0; cursor: pointer; display: block; line-height: 20px; text-decoration-line: none; text-size-adjust: 100%;" target="_blank" title="少量製作,預購請點我">少量製作,預購請點我</a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><h3 style="color: #444444; font-family: Helvetica; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: dimgrey;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">果醬的搭配,傳統又經典當然是吐司、貝果和司康。<br /><br />在塗果醬前,我們也可以來些小小變化,可以塗上一些奶油(真的奶油,發酵奶油尤佳,若有</span></span></span><span style="color: red;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">德文郡奶油</span></span></span><span style="color: dimgrey;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">就太棒了!)、軟質乳酪(cottage 、ricotta、mascarpone、或奶油乳酪都可以試試,鹹的feta會有意外驚喜)。<br /><br />再讓我們多一點實驗,嘗試跳脫一下平常吃法,試著在果醬上加一點顆粒海鹽,或是檸檬皮、花椒、胡椒、山椒或馬告,這些不能多,只要一點點來創造味覺對比!<br /> <br />加入優格、氣泡水、冰牛奶,起司蛋糕、冰淇淋,鬆餅、起司盤當然也不錯。</span></span></span></h3><h3 style="line-height: 33px; margin: 0px; padding: 0px;"><span style="color: dimgrey; font-family: playfair display, georgia, times new roman, serif;"><span style="font-size: 16px;"><br /></span></span></h3><h3 style="line-height: 33px; margin: 0px; padding: 0px;"><span style="color: dimgrey; font-family: playfair display, georgia, times new roman, serif;"><span style="font-size: 16px;">桑椹是農藥零檢出的黑鑽石品種,一些糖和檸檬熬煮出鮮甜的風味,雲朵是覆盆子口味。</span></span></h3><h3 style="line-height: 33px; margin: 0px; padding: 0px;"><span style="color: dimgrey; font-family: playfair display, georgia, times new roman, serif;"><span style="font-size: 16px;"><br /></span></span></h3><h3 style="line-height: 33px; margin: 0px; padding: 0px;"><span><span style="font-size: 16px;"><span style="color: dimgrey; font-family: playfair display, georgia, times new roman, serif;"></span></span></span></h3><h3 style="line-height: 33px; margin: 0px; padding: 0px;"><span 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/></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><br /><br /></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-74558904936410346932023-07-22T01:52:00.002+08:002023-07-22T01:54:14.669+08:00手工薑油|Beher 食品定購 <p> </p><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; border-spacing: 0px; color: black; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 16px; max-width: 600px; text-size-adjust: 100%;"><tbody><tr><td class="bodyContainer" style="background-image: none; background-position: 50% 50%; background-repeat: no-repeat; background-size: cover; 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cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; border-spacing: 0px; min-width: 100%; text-size-adjust: 100%;"><tbody><tr><td style="padding: 0px; text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; border-spacing: 0px; min-width: 100%; text-size-adjust: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding: 9px 0px 0px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; border-spacing: 0px; max-width: 100%; min-width: 100%; text-size-adjust: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><div><span style="font-size: 20px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">讓身體變暖暖的薑是一種充滿能量的強大植物,多節的根有許多種食用方式,從炒菜到茶飲再到醃漬食物的配料。<br /><br />溫熱又些許辛辣,生氣蓬勃又充滿大地泥土的力量,它也是許多烹飪菜餚的盟友,可以和許多菜做完美的搭配。<br /><br />幾百年來一直被用作免疫增強劑和消化輔助劑,是一種強效植物。<br /><br />老薑薑皮已轉為黃褐色、外皮粗厚、塊莖縮瘦、纖維粗糙、薑汁少而味辛辣。老薑可暖胃潤肺、祛濕、除風寒,暖身健體。<br /><br />這款手工薑油是深受喜愛的醬料,不需在廚房大動干戈,只需煮個麵、白飯或青菜,再加上一湯匙的薑油,拌上一些香菜,就是飽足的一餐。<br /><br />以自然農法的老薑與嫩薑調配出焦香微辣的風味,再以少量芝蔴油低溫炒焙後降溫加入冷壓橄欖油調製而成。<br /><br />食 材:自然農法老薑、芝麻油、冷壓橄欖油。<br /><br />保存方式:開封後冷藏保存。<br /><br />容量:450ml<br /><br />賞味期:開封冷藏一年<br /><br />限量開放定購中:520元/罐<br /></span></span><br /><br /><span style="color: red;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">☀(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與注意時間)<br /><br />☀如果你很忙、時間很少、很少收信件、也不看簡訊,請盡量宅配到府。</span></span></div><div style="clear: both;"> </div></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></h2><h3 style="color: #444444; 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height="24" src="https://cdn-images.mailchimp.com/icons/social-block-v2/outline-color-forwardtofriend-48.png" style="border: 0px; display: block; height: auto; max-width: 100%; outline: none;" width="24" /></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></h2></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-5917083157377791422023-07-10T05:36:00.001+08:002023-07-30T03:06:31.027+08:002023 東京&千葉 發酵之旅 |Beher 食物研究圖書館<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none center center / cover no-repeat rgb(255, 255, 255); border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px !important; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="bodyContainer" style="background: none center center / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" 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cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: red;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">2023 東京&千葉 發酵之旅 |Beher 食物研究圖書館</span></span></span><br /><span style="color: darkslategrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">限額:17名<br />時間:2023/10/24~26<br /><br />活動概略:<br />💓💓10/24<br />日間活動(發酵之酸):ROUNDTABLE佐藤小姐貴州發酵料理課程及午餐<br />晚上餐會(發酵之臭):南方中華料理南山 發酵美味之臭餐會(含酒與飲品)<br /><br />💓💓10/25 <br />日間活動(發酵之醉):Mitosaya 薬草園蒸留所 認識蒸餾酒、植物園內採摘植物調配風味紀念酒及午餐<br />晚上餐會(海之發酵):富山縣 魚類發酵及魚料理(含酒與飲品)<br /><br />💓💓10/26<br />日間活動(發酵微生物之謎):発酵デパートメント米糠床製作教學及午餐<br />晚上餐會(發酵之鮮):越南料理kitchen 發酵餐會(含酒與飲品)</span></span></span></h3> <hr /><hr /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnButtonBlockOuter"><tr><td align="left" class="mcnButtonBlockInner" style="padding: 0px 18px 18px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonContentContainer" style="background-color: #f24fb6; border-radius: 43px; text-size-adjust: 100%;"><tbody><tr><td align="center" class="mcnButtonContent" style="font-family: "Times New Roman", Times, Baskerville, Georgia, serif; font-size: 18px; padding: 18px; text-size-adjust: 100%;" valign="middle"><a class="mcnButton " href="https://forms.gle/eK82k8iPBZKpWYoZ8" style="color: #353131; display: block; font-weight: bold; letter-spacing: -0.5px; line-height: 18px; text-decoration-line: none; text-size-adjust: 100%;" target="_blank" title="報名請按我">報名請按我</a></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 18px;"><strong><span style="color: red;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">10/24</span></span></strong></span><br /><span style="color: blue;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">日間活動(發酵之酸):ROUNDTABLE 佐藤小姐 貴州發酵料理課程及午餐。</span></span></span><br /><br /><span style="color: darkslategrey;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">這是一場酸味之旅,屬於發酵的酸。透過研究中國飲食文化的佐藤小姐,引領我們的胃去認識和品嚐發酵酸味料理。<br /><br />佐藤小姐是一位編輯、作家和coordinator,專注於美食和旅行。畢業後,她參與了與電影有關的工作,受工作的電影導演影響,他是中國食品的忠實粉絲,這讓她迷上了中國食物。通過建立電商網站營運,創立一家中華食材專業商社,熟悉了中國食品。她策劃和組織以食品為主題的活動,並為雜誌、時事通訊、網站等撰寫了大量關於中國的文章。<br /><br />她特别着迷于中國西南部的飲食文化。在許多少數民族居住的貴州省,人們通過将蕃茄、辣椒、洗米水、蕨菜、小魚和其他食材放在罐子裡發酵来制作調味料。 在那裡可以看到家庭厨房中出现的創造性的味道。<br /><br />貴州菜的一個基本元素是酸,它指的是由發酵產生的酸味。在貴州,"酸 "的發酵食品或調味品,根據地區的不同,“酸”也多種多樣。甚至有一個俚語來形容貴州人對酸的喜愛。'三天不吃酸,走路打躥躥',這意味著貴州人每天都要吃酸。紅酸、白酸、蝦酸、魚酸、臭酸、酸豇豆、酸蘿蔔、酸粉、發酵酸蕨(醃湯),真是數不盡的酸啊~<br /><br />生活在深山區的苗族、侗族、回族和水族等少數民族對酸的使用尤其根深蒂固。他們在家裡一定會有幾個發酵鍋,並在廚房裡製作自己的 "酸"。<br /><br />事實上,如果你從胃的角度來游覽貴州,你會發現每個地區、每個民族都有自己的“酸”,它被用作烹飪中的“鮮味之源”。</span></span></span><br /><br /><span style="color: blue;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">晚上餐會(發酵之臭):南方中華料理南山 發酵美味之臭餐會(含酒與飲品)</span></span></span><br /><br /><span style="color: darkslategrey;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">曾在台灣留學一年和中國各地旅行,融合了中華料理不同菜系,大量使用香草、香料和發酵。主廚的獨特的烹調風格重新建構了不同飲食文化的菜餚,進而誕生了獨樹一格的“非傳統中華料理”,展現了新中華料理的潛力。發酵、香草、陳釀、香料、煙燻等元素是水岡主廚料理的特色<br /><br />發酵讓時間成為盟友,而不是人力!食材提前準備得當,“鮮味就會自行增加。”對於廚師短缺的情況也很有效。水岡主廚的發酵調味料包括鹹檸檬、竹筍、青蔥和辣椒以及鳳梨豆麴醬。將這些發酵食物與新鮮食材融合為蒸菜或炒菜,創造出荒木町誕生的獨特南國風味。<br /><br />餐廳的名字源自雲南、湖南、台南這三個“南方”,據說這三個“南方”是老闆兼主廚水岡先生和最喜歡的中華三大菜系。三個“南方”地區的食材、調味料、烹飪方法經過水岡主廚很好的“調和”和“編輯”,創意出獨樹一格的好風味。<br /><br />水岡主廚獨特重構三“南”打造的精緻美食,位於東京新宿區荒木町,是一家非常非常難預約的名店。預約方式只是通過SNS上發布訊息,提前兩個月開始爭奪座位的電話戰,只有那些有幸通過電話聯繫的人才能進行預約。也就是說,直到兩個月前,每天都被訂滿。<br />2019年beher很幸運的品嚐了水岡先生的料理,尤其發酵酸蕨(醃湯)火鍋,一吃難忘,是屬於發酵之臭的極致美味。<br /><br />十分期待這一晚,水岡廚師為我們準備發酵食物及酵臭的美味晚餐~~</span></span></span></h3><hr /><hr /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 18px;"><strong><span style="color: red;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">10/25 </span></span></strong></span><br /><span style="font-size: 16px;"><strong><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="color: blue;">日間活動(發酵之醉):Mitosaya 薬草園蒸留所 認識蒸餾酒、調配風味紀念酒及午餐。</span><br /><br />Mitosaya是一場更多自然,更多美好,並在自然裡舒展身心與五感之旅。Mitosaya的江口先生將分享他不汲汲營營的釀造哲學,捕捉與發現自然裡的發酵和蒸餾的知識。<br /><br />我們將慢腳步在他們美麗的植物園裡,散步、聞花香、採集植物,並自己調味屬於自己的紀念酒。<br /><br />中午,我們在溫室裡享用山本小姐為我們製作的午餐和和品嚐江口先生手工加工、釀造再蒸餾的白蘭地。<br /><br />Mitosaya 來自日語中的「実と莢」,意味不僅僅是果實,葉子、根部、種子等皆是他們想活用的材料,而在蒸餾過程中和蒸餾後所留下的廢棄物,他們也將之活用製作許多副產品。<br /><br />Mitosaya的遺址曾經是一個藥草園。這裡有數百種植物物種和全年溫暖的氣候,您將始終有新鮮的香草、水果和植物添加到您的食譜中。一切來自大自然的東西對我們來說都是植物性的,從捕撈大龍蝦的刺網中捕獲的海藻到只吃桑葉的蠶的糞便。<br /><br /><span style="color: blue;">晚上餐會(海之發酵):海之發酵:日本富山縣食品大使、廚師 松井香保里小姐的魚類發酵、海鮮及鄉土料理餐會(含酒與飲品)</span><br /><br />富山縣位於本州中央靠日本海一側,東、南、西三面環山,擁有標高3,000公尺等級之連峰的北阿爾卑斯其中的立山連峰,到被稱為「天然魚缸」、深約1,000公尺的富山灣之間,其高低差達4,000公尺,地勢變化相當大。其大地上有多條流自群山的湍急河流,它們沖積成為沖積扇,自東至西形成如環抱富山灣的新川平原、富山平原、礪波平原這些雄偉的廣闊平原。這樣變化多端的風土孕育出了種類豐富的飲食文化。<br /><br />被稱為「天然魚缸」的富山灣,其海底有多個谷地交錯,形成被稱為「藍瓶」的海底峽谷,對魚貝類來說是極佳居所。另一個特色是一個海灣中有三種海水各自分層,分別是受河川等的影響而鹽分濃度低的沿岸表層水,下面一層是對馬暖流帶來的海水,海底附近則是低溫的海洋深層水。魚群會各自聚集於牠們喜歡的海水層,因此分布於日本海的800種魚裡,就有多達500個魚種棲息於此富山灣。<br /><br />松井小姐出生於富山縣富山市。一般社団法人漁業ブ 創始董事和Food Business Consulting Network mof 代表,也是富山的食品大使。多年來致力推廣日本食材和飲食文化。從氣候、歷史、當地美食的角度深入研究日本各地的食材,並參與日本漁業品牌的推廣。在日本各地以“當地時令食材和清酒”為主題,傳達日本飲食文化原汁原味的飲食活動,以及飲食產地之旅,常常座無虛席,一位難求。下次我們和松井小姐相約來一次特別的富山之旅~<br />好客又熱情的松井小姐此次餐會為我們精心準備:富山六種海的發酵珍味(活動將提供詳細介紹)、富山石黒種麴店的味噌、鹽麴醃漬富山豬與牛肉、富山知名鄉土料理:螢烏賊、昆布鮪魚、氷見野豬肉烏龍麵,除此之外還有富山的旬味特色菜:白蝦、紅雪蟹,和季節生鱼片。<br /><br />酒單和飲品非常迷人<br /><br />1.IWA5清酒:香檳王(Dom Pérignon)的第五代首席釀酒師,為這傳奇酒款寫下28年的篇章,現在他開始一個新的實驗,希望能對這個在日本已存在千年以上歷史的產物有所貢獻:清酒。於日本富山所創立的白岩酒藏(Shiraiwa Kura)將法國香檳的釀造技術融入到清酒釀造中的「IWA5」。從事香檳釀造28年的理查德先生為何選擇走清酒之路?這又是另一個精彩的故事了。<br />請跟我們一起來品飲以山田錦、大町、五百萬石酒米以及不同產地培育的五種酵母菌株、繁殖酒母的方式(造酛)以及發酵的制度各司其職發揮作用下協奏出管弦樂隊般旋律的「IWA5」的和諧之音吧!<br />2.利賀濁酒(まごたりん):產自富山縣隱藏的一顆寶石“利賀村”,具説這款清酒是利賀村的一位老人釀造的,只使用利賀村無農藥米,麴和湧泉發酵,沒有過濾的濁酒(どぶろく)<br />3.富山日本酒(未定)<br />4.石黒種麴店的甘酒(不含酒精):種麹屋在日本成為被稱「もやし屋」,石黑種麴屋創立於 1883 年創立江戶文政時代,是北陸地區唯一的麴發酵店,全日本也只有10家左右的種麴屋。 發酵食品支撐著日本豐富的飲食文化,而“麴”應該稱為基石。近年來,機械製麴已成為主流,但石黒種麴店仍採用老式的手工製麴蓋製作方法,技術精湛的製麴工藝花費了大量的時間和精力精心製麴。<br />5.バタバタ茶:富山黒茶 (バタバタ茶)是富山縣朝日町蛭谷地區生產的茶葉,也是當地的特殊飲茶習慣。富山黑茶是日本四個發酵茶之一,也是屬於「振り茶」。「振り茶」是將番茶使用茶刷打出茶泡並飲用,在日本除了富山黑茶外,還有沖繩的ブクブク茶、島根的ぼてぼて茶等。與振り茶的名字的來源是茶湯打泡產生的聲音「ブクブク(bukubuku)」、「ぼてぼて(botebote)」,而バタバタ茶(batabata)指的是茶湯打泡的動作,據說因使用兩支茶筅相互碰撞發出聲音。富山黑茶的發源時間不確定,一說是室町時代淨土真宗本願寺第8世蓮如上人在越中布教時期,蛭谷地區當時提供過黑茶。(在夏季最熱的時候發酵約一個月,與紅茶和烏龍茶不同,它是通過天然細菌的力量進行乳酸發酵而製成的一種後發酵茶,屬於黑茶系)。</span></strong></span></h3><hr /><hr /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 18px;"><strong><span style="color: red;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">10/26</span></span></strong></span><br /><span style="color: blue;"><span style="font-size: 16px;"><strong><span style="font-family: "playfair display", georgia, "times new roman", serif;">日間活動(發酵微生物之謎):発酵デパートメント米糠床製作教學及午餐</span></strong></span></span><br /><span style="color: black;"><span style="font-size: 16px;"><strong><span style="font-family: "playfair display", georgia, "times new roman", serif;"> </span></strong></span></span><span style="color: red;"><span style="font-size: 16px;"><strong><span style="font-family: "playfair display", georgia, "times new roman", serif;">等待発酵デパートメント細節中~</span></strong></span></span><br /><br /><span style="color: blue;"><span style="font-size: 16px;"><strong><span style="font-family: "playfair display", georgia, "times new roman", serif;">晚上餐會(發酵之鮮):越南料理kitchen 發酵餐會(含酒與飲品)</span></strong></span></span><br /><span style="color: black;"><span style="font-size: 16px;"><strong><span style="font-family: "playfair display", georgia, "times new roman", serif;">鈴木老師經營20多年深受好評、屹立不搖的越南餐廳kitchen位於東京西麻布。曾足踏墨西哥、台灣、香港、泰國等地,尋覓能令人感動的料理;越南菜清潤爽口的滋味,多元卻不繁複的菜餚與重視食材原汁原味的精神,深深撼動了鈴木老師。10多年間多次來Beher教授越南料理,深深受到學生們喜愛。<br /><br />千年以來,越南歷經一連串的佔領、殖民後,完美地把外來文化融入傳統,搖身一變成為「越南style」!在全球化旋風中,地域特色仍舊安穩地停留餐桌上,不受動搖。<br /><br />狹長國土,綿延的海岸線,橫亙的中央山脈一切為二,造就南北不同的飲食文化。<br />北方,以河內為中心,四季分明的亞熱帶型氣候變幻出多采多姿的農作物;在冷冽的冬季,海鮮、肉類、蔬菜與藥膳燉煮的火鍋是主角,暖和凍僵的身體;醃漬物在蔬菜短少的季節是重要角色,補充不足的營養素,為平淡的菜餚增添誘人的滋味。<br /><br />以胡志明市為中心的南方,終年日照強烈,為乾濕分明的熱帶型氣候;口味偏酸、甜,讓人在溽暑的氣候下仍能胃口大開。好天氣下有好食材,南方的餐點常伴隨一大盤清脆嫩綠的鮮蔬香草,一口吃下專屬於南方燦爛的陽光!<br /><br />而魚露是南北方共通的語言,從發酵的醃漬魚萃取出琥珀色澤的清澈液體,甚至還依濃度分等級呢!不管是春捲、粉腸、河粉,都要來沾染一些,提點鮮味,是越南調味聖品。<br /><br />發酵食品作為一種保存手段在越南可以追溯到幾個世紀前,保存的不僅僅是食物——越南有50 多個民族,每個民族都利用並維護了大量的發酵過程知識,創造出該國特定地區獨有的風味。<br />在北方,你會發現酸豬肉,但在南方就沒有那麼多了——那裡都是發酵蝦和發酵魚。越南的發酵是出於必要而誕生的,但這個過程已經變得傳奇且具有豐富的文化內涵。<br /><br />期待鈴木老師這一次越南發酵餐會~</span></strong></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnButtonBlockOuter"><tr><td align="left" class="mcnButtonBlockInner" style="padding: 0px 18px 18px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonContentContainer" 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/></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><p> </p><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-37873946734481304052023-06-15T10:25:00.005+08:002023-07-07T16:01:37.164+08:00香蜜芭樂橘皮果醬|Beher 果醬訂購<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none 50% 50% / cover no-repeat rgb(255, 255, 255); border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="bodyContainer" style="background: none 50% 50% / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h1 class="null" style="line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><span style="color: red; font-family: merriweather, georgia, times new roman, serif;"><span style="font-size: 22px;">香蜜</span></span><strong style="color: #222222; font-family: Helvetica; font-size: 40px;"><span style="font-family: merriweather, georgia, "times new roman", serif;"><span style="color: red;"><span style="font-size: 22px;">芭樂橘皮果醬|Beher 果醬訂購</span></span></span></strong></h1></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 27px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/10b190ba-0cc1-9cc6-d0d1-8719c1a72dd0.jpeg" style="border: 0px; height: auto; max-width: 1440px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/3b8ffdcf-6a50-d00a-e57f-c1cb128ce076.jpeg" style="border: 0px; height: auto; max-width: 533px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/2f6a7c7a-5516-28f3-713d-3505c662c864.jpeg" style="border: 0px; height: auto; max-width: 1969px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/4e314ac0-c917-2426-7727-e712eab6b69e.png" style="border: 0px; height: auto; max-width: 740px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: darkslategrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">這一款果醬深受喜愛,主角芭樂來自彰化員林神農獎的江伯伯育種嫁接出的特殊品種:香蜜芭樂。他捨棄化學肥料,利用甘蔗渣做有機肥,芭樂甜度高且香氣四溢。<br /><br />這款果醬就像音樂五重奏,由蜜香芭樂指揮,加上橘皮、馬達加斯加頂級波本香草莢、檸檬、君度橙酒、糖,譜出一首雋永滋味的演奏。我們在製作果醬時,什麼時候該加糖、什麼時候該加香草豆莢、橙皮和檸檬,應該加多少,或輕或重,或多或少,會大大影響整瓶果醬的風味和層次,一點也不得輕忽。<br /><br />只要吃一口,你一定可以感受到,如同不同樂器演奏般高低起伏的食材風味,創造出的豐富層次變化,在你口中裊繞的餘韻~~<br /><br />我們少量製作,不要錯過了~ </span></span></span></h3> <hr /><hr /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: darkslategrey;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">果醬的搭配,傳統又經典當然是吐司、貝果和司康。<br /><br />在塗果醬前,我們也可以來些小小變化,可以塗上一些奶油(真的奶油,發酵奶油尤佳,若有德文郡奶油就太棒了!)、軟質乳酪(cottage 、ricotta、mascarpone、或奶油乳酪都可以試試,鹹的feta會有意外驚喜)。<br /><br />再讓我們多一點實驗,嘗試跳脫一下平常吃法,試著在果醬上加一點顆粒海鹽,或是檸檬皮、花椒、胡椒、山椒或馬告,這些不能多,只要一點點來創造味覺對比!<br /> <br />加入優格、氣泡水、冰牛奶,起司蛋糕、冰淇淋,鬆餅、起司盤當然也不錯。<br /><br />炎炎夏日,加入剉冰也無不可,反骨一下,誰說果醬只能早餐塗麵包啊!!<br /><br />哇!大家趕快來試試,自家的食物扮家家酒,真的可以很有趣~</span></span></span></h3><hr /><hr /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: #ff3300;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">保存期限:未開封一年 ,開封後請冷藏<br />容量:120ml<br />價格:380元<br />Beher食物研究圖書館<br />add_105台北市松山區富錦街354號</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 18px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" 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class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-37330932247912925002023-06-02T15:20:00.006+08:002023-06-10T15:52:37.652+08:00二年發酵辣椒醬 |Beher 發酵食品<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px; padding-top: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="m_5606286209263549808mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; width: 100%;"><tbody><tr><td class="m_5606286209263549808mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h1 class="null" style="color: #222222; display: block; font-family: Helvetica; font-size: 40px; font-style: normal; font-weight: bold; letter-spacing: normal; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><strong><span style="font-family: merriweather, georgia, "times new roman", serif;"><span style="color: red;"><span style="font-size: 22px;">二年發酵辣椒醬 |Beher 發酵食品</span></span></span></strong></h1><h1 style="color: #222222; font-size: 40px; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 27px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 564px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/f5a64e18-8a1f-a5e6-4492-14662e91e795.jpeg" style="border: 0px; height: auto; max-width: 1200px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="564" /></td></tr></tbody></table></td></tr><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/1e98ebd5-3f47-7378-febb-8ef42b2da739.jpeg" style="border: 0px; height: auto; max-width: 959px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/d9b677ac-8d5c-1f70-90f5-d36d5c18a7cd.jpeg" style="border: 0px; height: auto; max-width: 2738px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table></h1><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">這些年我們花了很多的時間實驗和研究各種類的發酵辣椒醬,這一款辣椒醬經過鹽的醃漬、雪凍、米麴發酵。雖然入口激辣,但經過一兩分鐘嘴裡卻有著溫柔的尾韻,讓不嗜辣的人也可以品嚐辣椒的風味。台東摘種的墨西哥辣椒品種(jalapeño)有一般辣椒沒有的香氣,經過兩年長時間發酵。<br /><br />製程非常多道手續並且放置常溫發酵,希望可以減少冷鏈控制溫度,讓發酵除了對人有益也可以對環境帶最少衝擊。</span></span></h3><h1 style="color: #222222; font-size: 40px; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; border-top: 1px solid rgb(224, 224, 224); min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table></h1><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">❤二年發酵辣椒醬:一罐120g /305元 開封後才需冷藏<br /><br />☀只有少量20罐<br /><br />☀自取日期:2023年6月下旬,週三~週五下午(需預約時間)<br /> 自取地址:台北市松山區富錦街354號 。<br />(因人力問題,如果你很忙、時間少、很少收信件、也不看簡訊,敬請盡量宅配到府)。<br /><br />☀常溫寄送日期:2023年6月中下旬。</span></span></h3><h1 style="color: #222222; font-size: 40px; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"></td></tr></tbody></table></td></tr></tbody></table><table 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style="background-color: #009fc7; border-radius: 3px; text-size-adjust: 100%;"><tbody><tr><td align="center" class="mcnButtonContent" style="font-size: 18px; padding: 18px; text-size-adjust: 100%;" valign="middle"><a class="mcnButton " href="https://forms.gle/w7MuhbCkA24JLNBv7" style="color: white; display: block; font-weight: bold; letter-spacing: -0.5px; line-height: 18px; text-decoration-line: none; text-size-adjust: 100%;" target="_blank" title="訂購請按我">訂購請按我</a></td></tr></tbody></table></td></tr></tbody></table></h1></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td align="center" style="margin: 0px; padding: 0px 18px 18px;" valign="top"><table border="0" cellpadding="0" cellspacing="0" style="background-color: #009fc7; border-radius: 3px;"><tbody><tr><td align="center" style="font-family: Helvetica; font-size: 18px; margin: 0px; padding: 18px;" valign="middle"><br /></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-77040443344608859282023-04-15T13:02:00.010+08:002023-04-27T22:48:57.646+08:00202304 萬用醬油麴|Beher 發酵食品 預購<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 100%;"><tbody><tr><td align="center" id="m_-3530625190581640650m_-6201273001997382689m_-4748990735620439933templateBody" style="background: none 50% 50% / cover no-repeat rgb(240, 240, 240); border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 54px; padding-top: 36px;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; max-width: 600px; width: 100%;"><tbody><tr><td style="background: none 50% 50% / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 0px; padding-top: 0px;" valign="top"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px; padding-top: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; max-width: 100%; min-width: 100%; width: 100%;"><tbody><tr><td style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h1 style="color: #222222; font-size: 40px; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><span style="color: red;"><strong><span style="font-size: 24px;"><span style="font-family: merriweather, georgia, "times new roman", serif;">202304 萬用醬油麴|Beher 發酵食品預購</span></span></strong></span></h1></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%;"><tbody><tr><td style="margin: 0px; min-width: 100%; padding: 27px 18px 0px;"><table border="0" cellpadding="0" cellspacing="0" style="background-color: transparent; border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 100%;"><tbody><tr><td style="margin: 0px; padding: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 564px;"><tbody><tr><td style="margin: 0px; padding-bottom: 0px; padding-left: 9px; padding-top: 0px;" valign="top"><img alt="" class="CToWUd a6T" data-bit="iit" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiz4-4cLCtuKubDvaAnOQw2bHJE_9CYnUAAcconM5o1hWZFIJPJ15N3anQ7bDvNn-VhPLQpKED4MxPXj5Tb790hGwfIklmR51orz2vqFsvX6rOGg-gSnDqsX7snA1EbjhhuKNshKZ_vgZqcgXQEMbqsaw2QLOFB5pYRW7sHcpHnNX3dBd8zmM9RnQEEkPKj2Hcb16GLhoVUotxbggnbc5dzlsghSg=s0-d-e1-ft" style="border: 0px; cursor: pointer; height: auto; max-width: 640px; outline: none; padding-bottom: 0px; vertical-align: bottom;" tabindex="0" width="564" /></td></tr></tbody></table></td></tr><tr><td style="margin: 0px; padding: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 273px;"><tbody><tr><td style="margin: 0px; padding-bottom: 0px; padding-left: 9px; padding-top: 0px;" valign="top"><img alt="" class="CToWUd a6T" data-bit="iit" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjqid54YuTvn_4WcHrG_W_WXhSy2hMQxEvksOndF5yEKeY45kGXEiD1wVeczh4_W3f9mtv444pyUadls62dKN3nY_3J9B_GY4PjViOnULTjwRdnNcPzWhqKnT9VEbpalfFiiKLdb8Fh79aQOOkRF3g1Bl4zoeWEzR5LDB3dZMrXuXcGknsna_dg7oj5viCrGu9i3WVstROWMUxCeBGnmnym46k9-w=s0-d-e1-ft" style="border: 0px; cursor: pointer; height: auto; max-width: 600px; outline: none; padding-bottom: 0px; vertical-align: bottom;" tabindex="0" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 273px;"><tbody><tr><td style="margin: 0px; padding-bottom: 0px; padding-right: 9px; padding-top: 0px;" valign="top"><img alt="" class="CToWUd a6T" data-bit="iit" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiigtLCVm7e5UrIKxJu6ODYzwGxaUSkXDdGBKMda2w51ISr5VERNkAYXPNNWonKGwCll7Eqmb2kvhTDlPMNS6sVgjyjpIOpww0IsrQNYpT0ssysJ9DiSBp38eEVQVRvevIU6zOLDP8CwGUPznUm0n9IF1GT91a44H4ALjVnZ7SPpb6B5I_dfx-htTN-2UA2jW1ditL-_Ce2w2RRnKbGstboowIG=s0-d-e1-ft" style="border: 0px; cursor: pointer; height: auto; max-width: 600px; outline: none; padding-bottom: 0px; vertical-align: bottom;" tabindex="0" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%;"><tbody><tr><td style="margin: 0px; min-width: 100%; padding: 9px 18px 0px;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px; padding-top: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; max-width: 100%; min-width: 100%; width: 100%;"><tbody><tr><td style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="color: dimgrey;"><span style="font-size: 16px;">發酵課程和小量生產發酵食物花了我們大半的時間,<wbr></wbr>是推動我們其他工作的引擎。它使我們能夠進行研究、閱讀、實驗,<wbr></wbr>進而能上課分享、生產和銷售小量、微型的發酵物。<br /><br />小型實驗的探索是我們日常的主題,日復一日,月復一月,<wbr></wbr>年復一年不間斷的熱情持續著。在每一個普通的日子裡,<wbr></wbr>我們大部分時間是在與發酵物的親密接觸中度過,我們一直低著頭,<wbr></wbr>獨自與冒泡的罐子打交道。<wbr></wbr>我們沒有對把產品送到更多的人手中感興趣(手工本來就是少量),<wbr></wbr>也沒有真正對經營企業感興趣,<wbr></wbr>更沒有把自己看作是一個偉大的發酵推廣者。我們把自己看作認真、<wbr></wbr>誠心的手作工藝者,<wbr></wbr>持續不斷的沉浸在對發酵過程和結果的奇怪迷戀中。<wbr></wbr>一年中少少發酵課程和少量的發酵物是我們與少數愛好者的親密深度<wbr></wbr>交流,也是支持我們不斷研究的動力。<br /><br />醬油麴和多數食物都合拍,沾淋煎煮燉都可用,上過我們“<a data-saferedirecturl="https://www.google.com/url?q=https://us21.mailchimp.com/mctx/clicks?url%3Dhttp%253A%252F%252Fthebeher.blogspot.com%252F2022%252F09%252F202211-beher.html%26xid%3D1d4eb8c18b%26uid%3D187853514%26iid%3D44305%26pool%3Dtemplate_test%26v%3D2%26c%3D1681534297%26h%3D5808f69f2e6e3f4ae5402be6553f2954a2c2a92306fd9e5070196f42816e2399&source=gmail&ust=1681620997000000&usg=AOvVaw0FkDvahNn17l3IUxKriBuB" href="https://us21.mailchimp.com/mctx/clicks?url=http%3A%2F%2Fthebeher.blogspot.com%2F2022%2F09%2F202211-beher.html&xid=1d4eb8c18b&uid=187853514&iid=44305&pool=template_test&v=2&c=1681534297&h=5808f69f2e6e3f4ae5402be6553f2954a2c2a92306fd9e5070196f42816e2399" style="color: #007c89; font-weight: normal;" target="_blank">麴的鍊金<wbr></wbr>術課程</a>”的同學們都知道它有多好用。<wbr></wbr>上課中每個同學都可以依基本原則之後,<wbr></wbr>自由變化和創意自己專屬的醬油麴。<wbr></wbr>吃過我們的發酵食物的人都知道我們多麼挑惕所使用的原物料,<wbr></wbr>如果可能我們都希望自己動手做,<wbr></wbr>這次預購的醬油麴是Beher特調風味及幾乎全手工精心所調配製<wbr></wbr>作。<br /><br />應幾位好朋友的催促,我們特別開放大家預購,限量30罐(<wbr></wbr>將附簡單醬油麴料理方式)。<br /><br />以有機醬油為基底,自製有機米麴、有機二粒麥麴、自製有機味噌、<wbr></wbr>自製有機甘酒、辛香料,少少台灣原生種雞心椒(只有提味)。<wbr></wbr>因手工繁複,加上發酵時間的等待,請把握這次預購。</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%;"><tbody><tr><td style="margin: 0px; min-width: 100%; padding: 9px 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data-saferedirecturl="https://www.google.com/url?q=https://us21.mailchimp.com/mctx/clicks?url%3Dhttps%253A%252F%252Fforms.gle%252FMfRTsL221JLgZ9rP6%26xid%3D1d4eb8c18b%26uid%3D187853514%26iid%3D44305%26pool%3Dtemplate_test%26v%3D2%26c%3D1681534297%26h%3Da626842ced35e9047fce1ac66ee1b54368cc3b6829fe4d71cedbbe074112240b&source=gmail&ust=1681620997001000&usg=AOvVaw3tfhlZR9Y-aFgdh0Y-f_3T" href="https://docs.google.com/forms/d/e/1FAIpQLSdhtdB0Qn3G2seGM8QLbLEjtf4XkG3oOcloKwSaBPIKg5P_3g/viewform" style="color: white; display: block; font-weight: bold; letter-spacing: -0.5px; line-height: 18px; text-decoration-line: none;" target="_blank" title="預購請點我">預購請點我</a></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px; padding-top: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; max-width: 100%; min-width: 100%; width: 100%;"><tbody><tr><td style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: merriweather, georgia, "times new roman", serif;"><span style="font-size: 16px;"><span style="color: green;">保存方式:冷藏保存。<br />賞味期:冷藏一年。<br />限量開放預購中:650元/450ml/罐。素食可。<br />預購日期:即日起至2023年5月20日止。<br />自取和寄送日期:2023年6月中下旬,敬請等待通知。(<wbr></wbr>台北市松山區富錦街354號 Beher食物研究圖書館)</span><br /><br /><span style="color: red;"><img alt="☀" aria-label="☀" class="an1" data-emoji="☀" loading="lazy" src="https://fonts.gstatic.com/s/e/notoemoji/15.0/2600/72.png" style="height: 1.2em; vertical-align: middle; width: 1.2em;" />(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與等候通知)<br /><img alt="☀" aria-label="☀" class="an1" data-emoji="☀" loading="lazy" src="https://fonts.gstatic.com/s/e/notoemoji/15.0/2600/72.png" style="height: 1.2em; vertical-align: middle; width: 1.2em;" />如果你很忙、時間很少、很少收信件、也不看簡訊,<wbr></wbr>請盡量宅配到府。</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%;"><tbody><tr><td style="margin: 0px; min-width: 100%; padding: 18px 18px 0px;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px;"></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr><tr><td align="center" id="m_-3530625190581640650m_-6201273001997382689m_-4748990735620439933templateFooter" style="background: none 50% 50% / cover no-repeat rgb(247, 201, 201); border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 63px; padding-top: 45px;" valign="top"><table 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style="border-collapse: collapse; border-top: 2px solid rgb(80, 80, 80); min-width: 100%; width: 100%;"><tbody><tr><td style="margin: 0px;"></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-78121904013094317702023-04-01T22:03:00.002+08:002023-04-01T22:03:32.971+08:00202305味噌與麴醬料 麴的煉金術系列二|Beher 發酵課程(六堂/一期)<p> </p><table border="0" cellpadding="0" cellspacing="0" style="background-color: white; border-collapse: collapse; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; width: 100%px;"><tbody><tr><td align="center" id="m_-954075857773378777templateHeader" style="background: none 50% 50% / cover no-repeat rgb(251, 232, 232); border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 1px; padding-top: 1px;" 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max-width: 100%; min-width: 100%; width: 100%px;"><tbody><tr><td class="m_-954075857773378777mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; font-weight: bold; line-height: 20px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h4 style="color: #949494; font-family: Georgia; font-size: 20px; font-style: italic; font-weight: normal; line-height: 25px; margin: 0px; padding: 0px; text-align: center;"> </h4><h1 dir="ltr" style="color: #222222; font-size: 40px; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><span style="font-size: 17px;"><span style="color: red;"><span style="font-family: merriweather, georgia, "times new roman", serif;">202305味噌與麴醬料 麴的煉金術系列二|Beher 發酵課程(六堂/一期)</span></span></span></h1></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="m_-954075857773378777mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; width: 100%px;"><tbody><tr><td style="margin: 0px; min-width: 100%; padding: 27px 18px 0px;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; min-width: 100%; width: 100%px;"><tbody><tr><td style="margin: 0px;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody class="m_-954075857773378777mcnImageGroupBlockOuter"><tr><td class="m_-954075857773378777mcnImageGroupBlockInner" style="margin: 0px; padding: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="m_-954075857773378777mcnImageGroupContentContainer" style="border-collapse: collapse; width: 273px;"><tbody><tr><td class="m_-954075857773378777mcnImageGroupContent" style="margin: 0px; padding-bottom: 0px; padding-left: 9px; padding-top: 0px;" valign="top"><img alt="" class="m_-954075857773378777mcnImage CToWUd a6T" data-bit="iit" 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font-size: 16px; font-weight: bold; line-height: 20px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">在廚房,除了烹調雞、鴨、魚、肉、蔬果等等無數生命之外,<wbr></wbr>還有許多我們看不見活生生的微小生物們為我們貢獻它們強大的力量<wbr></wbr>,它們發酵並轉化食物,為飲食中加入了特別的風味、營養,<wbr></wbr>並鍛鍊和強化我們的免疫系統。尤其”麴“<wbr></wbr>更是頻繁的出現在我們日常的飲食中,例如味噌、醬油、腐乳、<wbr></wbr>豆瓣、豆鼓、甜酒釀、米酒都少不了它們這一群群龐大生力軍。<br />這一期課程的主角是味噌與麴製醬料。<br />味噌起源於古代中國的醬,奈良時代從中國傳入了穀醬、<wbr></wbr>豆醬等食品,後來發展成日本特有的味噌及醬油。<wbr></wbr>味噌迄今已經陪伴日本人的生活約1200年之久,<wbr></wbr>簡單的味噌湯是日本家家戶戶都不能少的舒心滋味。<wbr></wbr>味噌在日本更是一種通用調味料,<wbr></wbr>擴大了日本家庭烹調的廣度和豐富的滋味。有趣的是,<wbr></wbr>沒有兩種味噌的製作方法完全相同,<wbr></wbr>它們可以以不同的組合和比例包含所有關鍵成分。<wbr></wbr>現在日本全國有超過1000家的味噌製造商,而且依地區的素材、<wbr></wbr>風土、氣候、嗜好等發展出各種特色味噌,可作為調醬,醃漬醬料,<wbr></wbr>搭配主食的味噌菜餚等等。<br />這次課程我們會打破大家對味噌和麴製醬料的既定印象,<wbr></wbr>認識傳統與基礎,也激發想像並創新味噌和醬的做法與吃法。</span></span><br /><br /><span style="font-size: 17px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong><a data-saferedirecturl="https://www.google.com/url?q=https://us21.mailchimp.com/mctx/clicks?url%3Dhttps%253A%252F%252Fforms.gle%252FkmbcEKHH1kdtu9Ap8%26xid%3De545fa9df3%26uid%3D187853514%26iid%3D43625%26pool%3Dtemplate_test%26v%3D2%26c%3D1680356222%26h%3D7d5ee3b0b9b91d85059c410dc705f1a1fd65b987af2ab352289c23fc9cb31f7f&source=gmail&ust=1680444034040000&usg=AOvVaw0EgZAmvja-hmGshR5Y1RIK" href="https://us21.mailchimp.com/mctx/clicks?url=https%3A%2F%2Fforms.gle%2FkmbcEKHH1kdtu9Ap8&xid=e545fa9df3&uid=187853514&iid=43625&pool=template_test&v=2&c=1680356222&h=7d5ee3b0b9b91d85059c410dc705f1a1fd65b987af2ab352289c23fc9cb31f7f" style="color: #007c89; font-weight: normal;" target="_blank"><span style="color: dimgrey;"><span style="background-color: violet;">課程報名請按這裡</span></span></a></strong></span></span><br /> </h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody class="m_-954075857773378777mcnImageGroupBlockOuter"><tr><td class="m_-954075857773378777mcnImageGroupBlockInner" style="margin: 0px; padding: 9px;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="m_-954075857773378777mcnImageGroupContentContainer" style="border-collapse: collapse; width: 273px;"><tbody><tr><td class="m_-954075857773378777mcnImageGroupContent" style="margin: 0px; padding-bottom: 0px; padding-left: 9px; padding-top: 0px;" valign="top"><img alt="" class="m_-954075857773378777mcnImage CToWUd a6T" data-bit="iit" 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font-size: 16px; font-weight: bold; line-height: 20px; margin: 0px; padding: 0px 18px 9px; word-break: break-word;" valign="top"><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">課程介紹:這是系列的六堂課程(一期,一個月一堂課)<wbr></wbr>味噌與麴製醬料是主角。<br /><br />第一堂課:非單一比例的制式食譜,課程以科學計算方式,<wbr></wbr>教你可以自由活潑的應用並製作不同比例及含鹽量的味噌。<br /><br />**動手做米味噌<br />**什麼是味噌?<br />**品嚐各式味噌</span></span><br /> </h3><hr /><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">第二堂課:<wbr></wbr>使用三種原生古老非馴化的品種小麥及珍珠大麥所製作麥麴與麥味噌<wbr></wbr>。<br /><br />**動手做麥麴 <br />**麥味噌<br />**白醬油</span></span><br /> </h3><hr /><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">第三堂課:什麼是嘗味噌?這款蔬菜味噌和鐵火味噌,<wbr></wbr>通常直接食用,類似於“菜肴”, 可作為酒肴和搭配米飯的配菜,可放入便當米飯上、蔬菜蘸醬(<wbr></wbr>例如小黃瓜)、烤飯糰、烤肉蔬菜捲裡的調料、湯鍋、<wbr></wbr>豆腐和拉麵上。<wbr></wbr>課程會用長時間自然發酵和溫控短時間兩種溫度發酵蔬菜味噌。<br /><br />**蔬菜味噌(おかず味噌)<br />**南蠻味噌</span></span><br /> </h3><hr /><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">第四堂課:二款利用麴發酵的辣椒醬,其一,<wbr></wbr>利用米麴製作擬韓國風味辣醬(Gochujang,韩文고추장)<wbr></wbr>,比起韓國傳統做法簡易,風味有些微差異,但一樣美味可口。<wbr></wbr>第二,創意麴製辣椒醬的變化和可能,做出自己獨一無二的辣椒醬。<br /><br />**韓風麴辣醬(Gochujang,韩文고추장)<br />**創意麴製辣椒醬</span></span><br /> </h3><hr /><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">第五堂課:這是一堂創意與實驗課程,跳脫傳統,<wbr></wbr>挑戰不同傳統味噌食材,肉品類的發酵實驗非常有趣又讓人驚豔,<wbr></wbr>完成後有點像花生醬,帶有堅果般香氣和土黃色味噌顏色,<wbr></wbr>當然鮮味也加入這個實驗的聚會!<br /><br />**四豆四麴味噌<br />**三種肉品的創意肉味噌 </span></span><br /> </h3><hr /><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">第六堂課:麴的煉金術系列二,我們盡量以不開火料理發酵食物,<wbr></wbr>帶大家簡易動手、美味又健康的廚藝料理經驗,<wbr></wbr>這一次我們仍會秉持低能源環保的概念來創意發酵飲食的廚房與餐桌<wbr></wbr>體驗。<br /><br />**料理應用與品嚐</span></span></h3><hr /><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="color: red;">預計開課日期(六堂課/一期,無法單堂選課) <br />* 2023年5月21日( 日)下午14:00~17:00<br />(每月第三個週日 5/21、 6/18 、7/16、8/19、 9/17、 10/15 ,共六堂課)</span><br /><br /><span style="color: red;"><span style="background-color: yellow;">*請特別注意!!!參加本期課程者需上過,酸甜鹹鮮 麴的煉金術|Beher 發酵課程系列一或 Beher發酵研習一年期課程。</span></span><br /><br />講師:謝碧鶴<br />經歷:2007年創辦Beher生活廚房(<wbr></wbr>現為Beher食物研究圖書館)<br />費用:26000元<br />招生人數:小班教學/一班10人<br /><br />*本期課程附有一包20g麥種麴。</span></span><br /> </h3></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr><tr><td align="center" id="m_-954075857773378777templateFooter" style="background: none 50% 50% / cover no-repeat rgb(251, 232, 232); border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 63px; padding-top: 45px;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="m_-954075857773378777templateContainer" style="border-collapse: collapse; max-width: 600px; width: 100%px;"><tbody><tr><td class="m_-954075857773378777footerContainer" style="background: none 50% 50% / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; margin: 0px; padding-bottom: 0px; padding-top: 0px;" valign="top"><table border="0" 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valign="top"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody><tr><td align="left" style="margin: 0px; padding: 5px 10px 5px 9px;" valign="middle"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse;" width=""><tbody><tr><td align="center" style="margin: 0px;" valign="middle" width="24"><a href="mailto:thebeher@gmail.com" style="color: #1155cc;" target="_blank"><img alt="Email" class="CToWUd" data-bit="iit" height="24" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEjM3YKMK1xLPN9y2aZA3zs0VC0gs-DRjKy00Ne5n49oG7MK-pi4QcSzY4v6rqsI_36Gg7xdU4oFTpbOVRujx9iAx_-zNaFTYiPiJrKjB46x99RbSCFjbWdIamWpcPLFkW9j0GLyvZY4KCUoac0PN8tq8ZknxHE9RGNQygpVXp1wtXW5am4axFF8J3w-SaVJrfRanSSLrrU14JB5eQ=s0-d-e1-ft" style="border: 0px; display: block; height: auto; outline: none; text-decoration-line: none;" width="24" /></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-9685441436207304162023-03-02T02:33:00.008+08:002023-03-02T02:33:56.712+08:00Beher news:巴厘島 Paon的意思是廚房,來自於灰燼的意思。<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none center center / cover no-repeat rgb(249, 249, 249); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px !important; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="bodyContainer" style="background: none center center / cover no-repeat transparent; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: darkorange;"><span style="font-size: 15px;"><span style="font-family: georgia, times, "times new roman", serif;">因緣際會接到一個六百本食物選書工作,看了非常多食物書的相關資料,有許多收穫和大家分享!</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 27px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 564px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/6e899a7c-1890-31b4-0c84-4a57fc210dbf.png" style="border: 0px; height: auto; max-width: 1456px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="564" /></td></tr></tbody></table></td></tr><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/18e4dfd8-9b7d-f62e-ee2f-c9e2e745d759.png" style="border: 0px; height: auto; max-width: 866px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/6ceb850b13f68fbae12b8544a/images/9a2190ea-cd54-e535-22bd-17d2c726f02a.png" style="border: 0px; height: auto; max-width: 1042px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: red;"><span style="font-size: 16px;"><span style="font-family: georgia, times, "times new roman", serif;">Paon來自於爪哇文Pawon這個詞,意指廚房,來自於灰燼的意思。</span></span></span><span style="font-size: 15px;"><span style="color: green;"><span style="font-family: georgia, times, "times new roman", serif;">根據巴厘島的傳統和信仰,Paon位於房子的南側。這個傳統是通過梵天神居住在南方的信念建立的。梵天神是廚房的統治者。在巴厘島,他們的傳統影響到生活的每一部分。包括在安排房屋的形狀和方向方面的傳統。例如,廚房是根據巴厘島人的傳統而特別安排的。廚房在生活中有著重要的作用,這對當地社區,特別是印度教來說,有著哲學上的價值。<br />那麼,Paon對巴厘島人意味著什麼?<br />Paon 不僅是一個吃飯的地方,它還是一個祭壇,一個天堂,一個通往自然世界的橋樑。在這裡,料理的手與地球和天堂的元素結合在一起,創造出滋養、治療和與宇宙的聯繫。<br />除了是一個放置火爐的地方,Paon也被認為可以中和消極負能量的一面。在巴厘島,負能量被稱為 "bhuta",它跟隨房子的居民。在屋主回家後,他們應該先到廚房來。他們不允許在廚房之前進入其他房間。<br />住戶在去某個地方後,特別是在悼念死者後,需要從廚房取水。然後把水扔到屋頂上,用屋頂上的水滴洗臉、洗手和洗腳。這項活動被稱為nunas penglukatan。<br />巴厘島的建築結構也是基於傳統,這被稱為Asta Kosala Kosali,廚房有一個特殊的特點。廚房或Paon必須與主屋分開。如果它與主屋融為一體,那麼房子就會感到熱。廚房的位置也要根據風向來決定。<br />你的房子裡的廚房怎麼樣呢?有些建築師在建造廚房時會有各種考慮。在巴厘島,如上所述,廚房不僅是一個烹調食物的地方,廚房在當地的信仰中也有重要的地位。</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 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class="mcnFollowContentItem" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="left" style="padding: 5px 10px 5px 9px; text-size-adjust: 100%;" valign="middle"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-size-adjust: 100%;" width=""><tbody><tr><td align="center" class="mcnFollowIconContent" style="text-size-adjust: 100%;" valign="middle" width="24"><a href="http://thebeher.blogspot.com/" style="text-size-adjust: 100%;" target="_blank"><img alt="Beher食物研究圖書館" class="" height="24" src="https://cdn-images.mailchimp.com/icons/social-block-v2/outline-color-link-48.png" style="border: 0px; display: block; height: auto; outline: none; text-decoration-line: none;" width="24" /></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; display: inline; text-size-adjust: 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/></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-13243562686370998692022-11-20T13:59:00.002+08:002022-11-20T13:59:12.379+08:002022年12月台式豆腐乳&低溫發酵 韓式辣醬 |Beher 發酵食品預購 <p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none center center / cover no-repeat rgb(246, 247, 242); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" 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break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong><span style="color: red;"><span style="font-size: 18px;">台式豆腐乳</span></span></strong><br /><br /><span style="font-size: 16px;">好多人說豆腐乳斷炊了,吃了別家都不喜歡,我們趕快挽手準備來做了~<br /> <br />謝謝大家的喜愛,我們將在12月底製作一批,需要的朋友請填訂購單~<br /><br />我們的豆腐乳綿密細緻的口感像極了乳酪的台式豆腐乳,需要二個月的時間發酵,才能釀製出溫柔的風味。<br /><br />我們使用宜蘭小間有機米經過三天發酵製作米麴,黃豆麴,再加上新竹豆之味量身定制有機豆腐,這小小腐乳仰賴這塊土地上堅持種出好米好豆好食材的職人們才能成就出一罐罐的美味。</span></span></h3><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">我們只用非常少量的鹽、有機甘草、釀造米酒來調味,吃過的朋友都讚不絕口。除了直接拿來配飯吃,你也可以加入一些烘乾研磨的芝麻、醬油調製出搭配蔬菜、麵條或麵疙撘的醬料,或是腐乳汁拿來蒸魚等等,也可以自己發揮創意創造出各種吃法。<br />食 材:有機豆腐、有機米麴、黃豆麴、鹽、釀造米酒、蔗糖。<br /><br />保存方式:開封後冷藏保存。<br /><br />賞味期:未開封二年,開封冷藏一年。<br /><br />限量開放預購中:490元/罐</span><br /><br /><span style="font-size: 18px;"><span style="color: red;"> 低溫發酵六個月 韓式辣醬</span></span><br /><br /><span style="font-size: 16px;">大醬、韓式辣椒醬 、包飯醬、這三款醬料是許多韓國菜的風味基底,走進任何韓式食材專賣店,甚至台灣一般超市都能瞧見,只是大部分是工業化量產食品。<br /><br />我們用米麴發酵出甜甜滋味的韓式風格辣椒醬,除了鹽和辣椒粉,濃濃的米香甜滋味,沒有任何添加物,採低溫發酵六個月。<br /><br />容量:220ml<br />材料:米、鹽、麴。<br />保存方式:開封後冷藏保存。<br />限量開放預購中:420元/罐預購日期:即日起至2022年12月25日止<br /><br />自取日期:2023年2月中下旬,敬請等待通知。台北市松山區富錦街354號 Beher食物研究圖書館<br /><br /><span style="color: red;">☀(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與注意時間)<br /><br />☀如果你很忙、時間很少、很少收信件、也不看簡訊,請盡量宅配到府。</span></span></span><br /><br /><br /><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;"><span style="background-color: lavender;">數量有限 別錯過了~</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; 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class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 16px;"><span style="font-family: georgia, times, "times new roman", serif;">★★獨創複方發酵辣椒醬:<br /><br />來自台東有機朝天椒,每一顆辣椒都健康又充滿活力。只有健康的土地,微生物才會為植物帶來更強壯的生命力。<br /><br />我們獨創的發酵方式,用兩種微生物的複方發酵,讓辣椒醬有美麗的橘紅色之外,還帶有著微微乳酪香甜味。辣味經過發酵,雖然一入口感受到辣味,但之後有溫潤的尾韻,不嗜辣的朋友也可以少量調味食物,增加食物的風味與層次。<br /><br />少量吃一些辣椒可以擴張微血管、促進血液循環,促進體內膠原蛋白的合成、提高免疫功能,增進腦細胞的活性、延緩衰老,並預防動脈硬化、避免低密度膽固醇被氧化成有害的形態。<br /><br />但因為含有乳酸菌乳清發酵,不合適不吃牛奶的朋友。未經過高溫殺菌,所以持續發酵中,需要放入冰箱保存。<br /><br />❤複方發酵辣椒醬:一罐120g /300元 需冷藏<br /><br />☀預購截止日期:2022年11月30日止<br /><br />☀自取日期:2023年2月~3月中下旬,請等待通知(視天氣溫度)<br />台北市松山區富錦街354號 。<br /><span style="color: red;">(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與注意時間)<br />如果你很忙、時間很少、很少收信件、也不看簡訊,敬請盡量宅配到府。</span><br /><br />☀冷藏寄送日期:2023年2月~3月中下旬,請等待通知(視天氣溫度)。</span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnButtonBlockOuter"><tr><td align="center" class="mcnButtonBlockInner" style="padding: 0px 18px 18px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonContentContainer" style="background-color: #2189eb; border-radius: 4px; text-size-adjust: 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center;"><span style="font-family: "noticia text", georgia, "times new roman", serif;"><span style="color: red;"><span style="font-size: 18px;">發酵辣椒醬料|Beher 發酵課程(七堂/一期)</span></span></span></h1><div dir="rtl"> </div></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 564px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" 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/></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/781ef6da-c546-3929-5a2f-f3e08d7dcd59.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 1200px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" dir="ltr" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "times new roman", times, baskerville, georgia, serif;"><span style="font-size: 16px;">辣椒可以有很多味道 我們常常有一種誤解,認為辣椒--尤其是紅色的辣椒--只是為了增加辣度。這是錯誤的;辣椒的辣度從溫和到瘋狂,通常在辣度的同時也提供豐富的味道。<br /> <br />辣椒是複雜的水果,像葡萄酒一樣,僅一種辣椒中就能表現出多種味道。它們可以是煙熏味和甜味,也可以是泥土味和葡萄乾味。<br /> <br />隨著辣椒的生長和成熟,它們的味道反映了它們的生長階段;當辣椒們年輕時,它們往往是綠色的、酸味的或草味的,味道往往有一個主調。當辣椒成熟時,辣椒果實的糖分,變得更甜、更複雜。<br /> <br />當辣椒被採摘時,味道的發展就會停止了;如果它被曬乾,隨著細胞壁中的水分蒸發,味道就會更濃縮。而發酵辣椒的風味更複雜也更富含營養價值。<br /> <br />法語terroir(風土)通常用於葡萄和葡萄酒。這個詞體現了地形、土壤、氣候和傳統可以深刻影響生產方式的概念。 辣椒的品種和風味跟葡萄酒一樣適用於terroir<br /> <br />“風土”也適用於辣椒,就像它適用於葡萄一樣。環境因素——土壤養分、地形、氣候陽光與傳統——影響作物的生長方式,並可能賦予其特有的味道。風土是如此的特殊,以至於農民們彼此相隔一個山谷就可以種植不同風味的農作物。隨著時間的推移,這種奇蹟會隨著時間的推移而增強,因為在特定條件下生長的植物的種子被收穫和重新種植,從而產生了植物學家所說的地理特定的地方品種。來自不同地區的辣椒可能更煙熏味、更果味或更泥土味。</span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" 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class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: red;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">課程介紹:</strong></span></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong>這是系列的七堂課程(一期,一個月一堂課)以發酵辣椒為主。</strong></span></span><br /><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong><span style="color: red;">第一堂課:</span>酸與酶發酵辣椒基本型。兩款原型,乳酸菌發酵辣椒與麴菌發酵辣椒,以及如何改變發酵辣椒的酸甜鹹鮮。剁椒、辣椒末、泡椒製作。麴發酵辣椒醬如何變的更酸,更甜。<br /><br /><span style="color: red;">第二堂課:</span>認識辣椒與世界辣椒醬品嚐:辣椒五大馴化品種、簡史及發酵的科學與安全 。 <br /><br /><span style="color: red;">第三堂課:</span>發酵辣椒基本原型與醋的酸味堆疊:</strong></span></span><span style="font-family: "helvetica neue", helvetica, arial, verdana, sans-serif;"><span style="font-size: 14px;">JALAPEÑO</span></span><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong>和</strong></span></span><span style="font-size: 14px;"><span style="font-family: "helvetica neue", helvetica, arial, verdana, sans-serif;">Habanero</span></span><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong>辣椒製作的兩款美洲風味發酵辣椒醬,具有令人難以置信的複雜和獨特的味道。<br /><br /><span style="color: red;">第四堂課:</span>發酵辣椒基本原型與水果風味堆疊、融合、重塑出自家獨門的發酵辣椒醬。利用台灣特色水果發酵的辣椒醬及辣椒醬創意的實驗。<br /><br /><span style="color: red;">第五堂課:</span>發酵辣椒基本原型與豆類鮮味堆疊、融合其他食材,重塑出自家獨門的發酵辣椒醬。製作帶有鮮味創意的辣椒醬與實驗,獨創屬於你自己的辣豆瓣。<br /><br /><span style="color: red;">第六堂課:</span>發酵油辣椒醬:創造個性化的發酵油辣椒的油辣脂香。 利用泡椒、剁椒、鮮椒、堅果及麴發酵辣椒醬和諸多辛香料調製出不同風味辣椒油。<br /><br /><span style="color: red;">第七堂課:</span>發酵辣椒的料理應用與品嚐。</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">預計開課日期(七堂課/一期,無法單堂選課)</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: red;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">* </strong><strong>2022年11月27日(日)下午14:00~17:00(每月第四個週日 11/27、12/25、1/29、2/26、3/26、4/23、5/28,共七堂課)</strong></span></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong><span style="background-color: yellow;"><span style="color: red;">*請特別注意!!!參加本期課程者需上過:</span><a href="http://thebeher.blogspot.com/2022/07/202208-beher.html" style="color: #007c89; font-weight: normal; text-size-adjust: 100%;" target="_blank"><span style="color: red;">味噌與醬料 麴的煉金術系列二</span></a><span style="color: red;">或 </span><a href="http://thebeher.blogspot.com/2019/01/2019328_28.html" style="color: #007c89; font-weight: normal; text-size-adjust: 100%;" target="_blank"><span style="color: red;">Beher發酵研習一年期課程</span></a><span style="color: red;">。</span></span><br /><br />講師:謝碧鶴</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">經歷:Beher食物研究圖書館 創辦人</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">學費:29800元</strong></span></span></p></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnButtonBlockOuter"><tr><td align="left" class="mcnButtonBlockInner" style="padding: 0px 18px 18px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonContentContainer" style="background-color: #f75279; border-radius: 38px; border: 5px none; text-size-adjust: 100%;"><tbody><tr><td align="center" class="mcnButtonContent" style="font-family: "Times New Roman", Times, Baskerville, Georgia, serif; font-size: 20px; padding: 12px; text-size-adjust: 100%;" valign="middle"><a class="mcnButton " href="https://forms.gle/68ZwU2s4FEQo9ugh6" style="color: #331e1e; display: block; font-weight: bold; line-height: 20px; 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/></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-23457147384606506782022-10-10T00:01:00.008+08:002022-10-10T00:06:49.743+08:00手工薑油|Beher 202210限量預購 <p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none 50% 50% / cover no-repeat rgb(253, 248, 247); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" 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text-size-adjust: 100%; word-break: break-word;" valign="top"><span style="font-family: playfair display, georgia, times new roman, serif;"><span style="font-size: 20px;">早晚天氣漸漸變涼,在土壤裡經過一個夏秋的老薑,經過8~9個月生長週期,種植滿10個月採收的秀明農法老薑,溫熱又有些許辛辣,生氣蓬勃又充滿大地泥土的力量。</span></span></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td style="text-size-adjust: 100%;"><span></span></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-align: left; text-size-adjust: 100%; word-break: break-word;" valign="top"><div><span style="font-size: 20px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">讓身體變暖暖的薑是一種充滿能量的強大植物,多節的根有許多種食用方式,從炒菜到茶飲再到醃漬食物的配料。<br /><br />溫熱又些許辛辣,生氣蓬勃又充滿大地泥土的力量,它也是許多烹飪菜餚的盟友,可以和許多菜做完美的搭配。<br /><br />幾百年來一直被用作免疫增強劑和消化輔助劑,是一種強效植物。<br /><br />老薑薑皮已轉為黃褐色、外皮粗厚、塊莖縮瘦、纖維粗糙、薑汁少而味辛辣。老薑可暖胃潤肺、祛濕、除風寒,暖身健體。<br /><br />這款手工薑油是深受喜愛的醬料,不需在廚房大動干戈,只需煮個麵、白飯或青菜,再加上一湯匙的薑油,拌上一些香菜,就是飽足的一餐。<br /><br />以自然農法的老薑與嫩薑調配出焦香微辣的風味,再以少量芝蔴油低溫炒焙後降溫加入冷壓橄欖油調製而成。<br /><br />食 材:自然農法老薑、芝麻油、冷壓橄欖油。<br /><br />保存方式:開封後冷藏保存。<br /><br />容量:450ml<br /><br />賞味期:開封冷藏一年<br /><br />限量開放預購中:520元/罐<br /><br />預購日期至2022年11月20日止<br /><br />預計自取和寄送日期:2022年11月底起陸續出貨</span></span><br /><br /><span style="font-size: 16px;"><span style="color: red;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">☀(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與注意時間)<br /><br />☀如果你很忙、時間很少、很少收信件、也不看簡訊,請盡量宅配到府。</span></span></span></div><div style="clear: both;"> </div></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></h2><h3 style="color: #444444; display: block; font-family: Helvetica; font-size: 22px; font-style: normal; font-weight: bold; letter-spacing: normal; line-height: 33px; margin: 0px; padding: 0px; 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cellpadding="0" cellspacing="0" class="mcnFollowContentItem" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="left" style="padding: 5px 10px 5px 9px; text-size-adjust: 100%;" valign="middle"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-size-adjust: 100%;" width=""><tbody><tr><td align="center" class="mcnFollowIconContent" style="text-size-adjust: 100%;" valign="middle" width="24"><a href="mailto:thebeher@gmail.com" style="text-size-adjust: 100%;" target="_blank"><img alt="Email" class="" height="24" src="https://cdn-images.mailchimp.com/icons/social-block-v2/outline-color-forwardtofriend-48.png" style="border: 0px; display: block; height: auto; outline: none; text-decoration-line: none;" width="24" /></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></h2></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-7781316378384854052022-09-14T12:41:00.007+08:002022-09-14T22:51:26.382+08:00202211發酵辣椒醬料|Beher 發酵課程(七堂/一期)<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none 50% 50% / cover no-repeat rgb(245, 236, 242); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="bodyContainer" style="background-image: none; background-position: 50% 50%; background-repeat: no-repeat; background-size: cover; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #f3e9e9; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h1 class="null" dir="ltr" style="color: #222222; font-size: 40px; line-height: 60px; margin: 0px; padding: 0px; text-align: center;"><span style="font-family: "noticia text", georgia, "times new roman", serif;"><span style="color: red;"><span style="font-size: 18px;">202211發酵辣椒醬料|Beher 發酵課程(七堂/一期)</span></span></span></h1><div dir="rtl"> </div></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 564px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/65d23753-56bd-1da8-6843-a800060d65a0.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 1200px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="564" /></td></tr></tbody></table></td></tr><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/e6cafd16-2d43-fd23-d2c5-3c628e88b5f1.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 900px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/f7c2687f-3a8e-55ff-a02a-13ecc2f526d6.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 949px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" dir="ltr" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "times new roman", times, baskerville, georgia, serif;"><span style="font-size: 16px;">辣椒從美洲的一株野生植物出發,搭乘16世紀哥倫布的船抵達歐洲伊比利亞半島;接著沿著東方貿易之路通過好望角,來到印度半島西海岸果亞與芥末和胡椒等等香料相遇迸發出閃亮火花;而後又在歐洲大陸中部和東亞各國傳播開來。漂洋過海的辣椒,短短的四百多年即在全球遍地開花。<br /><br />中南美洲人借由辣椒表現出他們的民族風情,墨西哥人甚至拿巧克力來沾辣椒吃。當哥倫布把它帶到印度半島西海岸以後,它變成了一種“火熱的調味品”,提升了印度半島美食風味、口感與亮麗的視覺。之後辣椒到了菜系紛雜、調味深邃的中國,成就了四川、雲貴、湖南、江西、陝西的麻鮮酸香專屬辣味。到了泰國——葡萄牙人沒能說服當地人皈依基督教,卻因無心輸入了辣椒而革新了泰國的料理結構。韓國的泡菜kimchi仰賴辣椒得以在全世界聞名遐邇,而衣索比亞嗜辣成癮,連喝咖啡都要加辣椒。在不丹的美食除了辣椒,還是辣椒,性情溫順的不丹人嗜辣,將辣椒直接做成主菜,活生生的演變成不丹國菜,而台灣卻利用油炸剝除辣椒皮加以醃漬,成了獨一無二的剝皮辣椒。這顆小小的紅色果實,為不同飲食文化圈開啟巨大的變革!<br /><br />辣椒可以調眾材,也可以和百味,可重,可輕。在世界不同國家、地區、甚至家庭,辣椒醬都有不同的變化,加上花椒就多點川味;也可加入洋蔥、小番茄、蝦醬;或是加入水果與蔬菜;要不要再來點八角、蔥、薑、蒜;加入白芝麻行嗎?<br /><br />這一期課程我們將辣椒發酵並且融合和堆疊不同材料、變化比例,體現辣椒醬料的博大精深。希望大家在這堂課勇於冒險,且能在發酵的大花園裡調製屬於自己的風味辣椒醬。</span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnDividerBlockOuter"><tr><td 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src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/c2eea568-50a2-3b7b-3854-90e19484cc03.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 1200px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: red;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">課程介紹:</strong></span></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong>這是系列的七堂課程(一期,一個月一堂課)以發酵辣椒為主。</strong></span></span><br /><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong><span style="color: red;">第一堂課:</span>酸與酶發酵辣椒基本型。兩款原型,乳酸菌發酵辣椒與麴菌發酵辣椒,以及如何改變發酵辣椒的酸甜鹹鮮。剁椒、辣椒末、泡椒製作。麴發酵辣椒醬如何變的更酸,更甜。<br /><br /><span style="color: red;">第二堂課:</span>認識辣椒與世界辣椒醬品嚐:辣椒五大馴化品種、簡史及發酵的科學與安全 。 <br /><br /><span style="color: red;">第三堂課:</span>發酵辣椒基本原型與醋的酸味堆疊:</strong></span></span><span face=""helvetica neue", helvetica, arial, verdana, sans-serif"><span style="font-size: 14px;">JALAPEÑO</span></span><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong>和</strong></span></span><span style="font-size: 14px;"><span face=""helvetica neue", helvetica, arial, verdana, sans-serif">Habanero</span></span><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong>辣椒製作的兩款美洲風味發酵辣椒醬,具有令人難以置信的複雜和獨特的味道。<br /><br /><span style="color: red;">第四堂課:</span>發酵辣椒基本原型與水果風味堆疊、融合、重塑出自家獨門的發酵辣椒醬。利用台灣特色水果發酵的辣椒醬及辣椒醬創意的實驗。<br /><br /><span style="color: red;">第五堂課:</span>發酵辣椒基本原型與豆類鮮味堆疊、融合其他食材,重塑出自家獨門的發酵辣椒醬。製作帶有鮮味創意的辣椒醬與實驗,獨創屬於你自己的辣豆瓣。<br /><br /><span style="color: red;">第六堂課:</span>發酵油辣椒醬:創造個性化的發酵油辣椒的油辣脂香。 利用泡椒、剁椒、鮮椒、堅果及麴發酵辣椒醬和諸多辛香料調製出不同風味辣椒油。<br /><br /><span style="color: red;">第七堂課:</span>發酵辣椒的料理應用與品嚐。</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><br /><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">預計開課日期(七堂課/一期,無法單堂選課)</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: red;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">* </strong><strong>2022年11月27日(日)下午14:00~17:00(每月第四個週日 11/27、12/25、1/29、2/26、3/26、4/23、5/28,共七堂課)</strong></span></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong><span style="background-color: yellow;"><span style="color: red;">*請特別注意!!!參加本期課程者需上過:</span><a href="http://thebeher.blogspot.com/2022/07/202208-beher.html" style="color: #007c89; font-weight: normal; text-size-adjust: 100%;" target="_blank"><span style="color: red;">味噌與醬料 麴的煉金術系列二</span></a><span style="color: red;">或 </span><a href="http://thebeher.blogspot.com/2019/01/2019328_28.html" style="color: #007c89; font-weight: normal; text-size-adjust: 100%;" target="_blank"><span style="color: red;">Beher發酵研習一年期課程</span></a><span style="color: red;">。</span></span><br /><br />講師:謝碧鶴</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">經歷:Beher食物研究圖書館 創辦人</strong></span></span></p><p dir="ltr" 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/></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-20280911939647974362022-09-09T13:53:00.001+08:002022-09-09T13:53:12.250+08:00202211酸甜鹹鮮 麴的煉金術|Beher 發酵課程系列一(五堂/一期)<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none center center / cover no-repeat rgb(238, 251, 253); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" 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border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: red;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">課程介紹:</strong></span></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">這是系列的五堂課程(一期/一個月一堂課)日本麴應用的發酵物為主。</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong>從小,我們總是被教育著將疾病與死亡與某某菌聯繫在一起。從孩童時期,「細菌」似乎已經成為不衛生的代名詞。大人們用細菌的名頭讓孩子講衛生,就像講「狼來了」的故事讓小孩子聽話一樣。<br /><br />然而,如果沒有微生物,地球上可能根本不會有人類。<br /><br />三十幾億年前,地球上大氣主要由二氧化碳、甲烷、氫氣等組成,這種空氣組成使得地球上的熱量很難擴散,表面溫度也很高。當時的大氣里幾乎沒有氧氣,地球也沒有臭氧層抵禦強烈紫外線。是微生物改變了地球環境。無論地球初始還是現在,微生物一直起著至關重要的作用。<br /><br />它們是地球的分解者,把人類、其他動物和植物的排泄物分解,成為植物可以吸收的東西,從而提供其他生物生長的成分。它們還是食物鏈上非常重要的一環。如果沒有這些微生物,整個生物圈可能都會崩潰。<br /><br />有些菌會給我們帶來許多疾病,然而,並非所有的微生物都是「壞」的。大部分微生物其實都不會對人類造成傷害,有些還會帶給我們很大的好處。<br /><br />日常生活中,各種各樣的微生物類為人們的飲食操碎了心。無論是釀酒還是做醬油、味噌、乳酪、咖啡、巧克力,亦或是酸菜、醋等,都少不了它們。<br /><br />傳統的火腿製作時,需要將火腿放在室外晾曬,使風味更好,就有菌的作用;而不同地方的葡萄可以製作出不同風味的酒,更不用說我們日常餐桌里的蘑菇、木耳、金針菇、平菇、銀耳等等食物,都是微生物群裡真菌類的一分子呢。<br /><br />微生物也會友善地與植物一起生存,在自然界中,這種互利共生的生存方式可以說是友好關係的典範了。<br /><br />許多植物根部都會有根瘤菌,這些根瘤菌能夠分解無機物供植物使用。比如豆科植物的根瘤菌就具有固氮功能,提高大豆的蛋白含量,而植物則可以給菌類提供它們需要的營養和碳源等。<br /><br />微生物不只在外界環境裡對人類有重要作用,它們還住我們的身體里,對我們的健康、情感、外貌起著至關重要的作用。有時候,人類甚至還被戲稱為「行走的菌群」。<br />在身體里,腸道菌群是很重要的。它們並不只是一種微生物,而是很多種微生物。這些微生物群類將人類的腸道當作它們自己的城市,在這裡工作、生活。<br /><br />腸道中的微生物不僅能夠促進消化,它們還會分泌一些神經遞質去影響你的大腦。當我們經常吃某種食物時,腸道里就會形成相關的菌群,這些菌群會為了更好地生存而讓我們更加喜歡吃這種食物。</strong></span></span></p><ul><li aria-level="1" dir="ltr" style="text-size-adjust: 100%;"><p dir="ltr" role="presentation" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af"><span style="color: red;">第一堂課:</span>米麴製作/動手做米麴和認識發酵與微生物。</strong></span></span></p></li><li aria-level="1" dir="ltr" style="text-size-adjust: 100%;"><p dir="ltr" role="presentation" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af"><span style="color: red;">第二堂課:</span>麴與發酵飲食文化/這堂課會告訴大家日本人如何讓“麴菌”從大自然走入餐桌。</strong></span></span><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">系統整理並介紹麴在日本、韓國、中國、台灣與發酵食物的關係,大家可以清楚的認識麴在亞洲食物文化的脈絡。</strong></span></span></p></li><li aria-level="1" dir="ltr" style="text-size-adjust: 100%;"><p dir="ltr" role="presentation" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af"><span style="color: red;">第三堂課:</span>酸與甜/甜味甘酒、酸甘酒製作。是什麼原因米會變甜?又為什麼會變酸?而什麼時候會產生氣泡呢?</strong></span></span></p></li><li aria-level="1" dir="ltr" style="text-size-adjust: 100%;"><p dir="ltr" role="presentation" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af"><span style="color: red;">第四堂課:</span>鹹與鮮/動手做鹽麴、寒麴、酒鹽麴、醬油麴。這次課程會創意出各種風味的發酵調味品,除了馬告、山椒是日本和台灣代表的香料,猜猜我們還可以創意出什麼風味呢? </strong></span></span></p></li><li aria-level="1" dir="ltr" style="text-size-adjust: 100%;"><p dir="ltr" role="presentation" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af"><span style="color: red;">第五堂課:</span>料理應用與品嚐/不開火來烹調麴的發酵飲食為主軸。這堂課很有趣,有許多創意發酵料理。</strong></span></span></p></li></ul><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: red;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">預計開課日期(五堂課/一期,無法單堂選課)</strong></span></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: red;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">* </strong><strong>2022年11月6日(日)下午14:00~17:00(每月第ㄧ個週日 11/6、12/4、1/1、2/5、3/5共五堂課)</strong></span></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">講師:謝碧鶴</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">經歷:Beher食物研究圖書館創辦人</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">費用:19900元</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">招生人數:小班教學/一班10人</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">*本期課程附有一包20g種麴。</strong></span></span></p><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong id="docs-internal-guid-2fa795be-7fff-bbf2-090b-bec7b3e8b8af">*課後閱讀書單與影片。</strong></span></span></p><div><p style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"> </p></div></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" 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<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none center center / cover no-repeat rgb(242, 247, 247); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px !important; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="bodyContainer" style="background-image: none; background-position: center center; background-repeat: no-repeat; background-size: cover; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #f3e9e9; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h2 class="mc-toc-title" style="color: #222222; font-size: 34px; line-height: 51px; margin: 0px; padding: 0px; text-align: justify;"><span style="color: red;"><span style="font-size: 24px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">2022年7月台式豆腐乳 |Beher 發酵食品預購 </span></span></span></h2><div dir="rtl"> </div></td></tr></tbody></table></td></tr></tbody></table><table border="0" 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/></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/c00c32b6-6f81-389d-c3cf-2eb0955c38ea.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 1200px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #e45050; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">才剛剛配送完5月製作的豆腐乳,又有許多訂單了陸續進來!<br /> <br />謝謝大家的喜愛,我們將在8月製作一批,需要的朋友請填訂購單~<br /><br />我們的豆腐乳綿密細緻的口感像極了乳酪的台式豆腐乳,需要二個月的時間發酵,才能釀製出溫柔的風味。<br /><br />我們使用宜蘭小間有機米經過三天發酵製作米麴,黃豆麴,再加上新竹豆之味量身定制有機豆腐,這小小腐乳仰賴這塊土地上堅持種出好米好豆好食材的職人們才能成就出一罐罐的美味。</span></span></h3><h3 class="null" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;">我們只用非常少量的鹽、有機甘草、釀造米酒來調味,吃過的朋友都讚不絕口。除了直接拿來配飯吃,你也可以加入一些烘乾研磨的芝麻、醬油調製出搭配蔬菜、麵條或麵疙撘的醬料,或是腐乳汁拿來蒸魚等等,也可以自己發揮創意創造出各種吃法。<br />食 材:有機豆腐、有機米麴、黃豆麴、鹽、釀造米酒、蔗糖。<br /><br />保存方式:開封後冷藏保存。<br /><br />賞味期:未開封二年,開封冷藏一年。<br /><br />限量開放預購中:490元/罐<br /><br />預購日期:即日起至2022年8月15日止<br /><br />自取日期:2022年10月中下旬,敬請等待通知。台北市松山區富錦街354號 Beher食物研究圖書館<br /><br /><span style="color: red;">☀(因人力問題,取貨日:星期四~星期六 13:30~16:30 敬請見諒與注意時間)<br /><br />☀如果你很忙、時間很少、很少收信件、也不看簡訊,請盡量宅配到府。</span></span></span><br /><br /><br /><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;"><span style="background-color: lavender;">數量有限 別錯過了~</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%px;"><tbody 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display: inline; text-size-adjust: 100%;"><tbody><tr><td class="mcnFollowContentItemContainer" style="padding-bottom: 9px; padding-right: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnFollowContentItem" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="left" style="padding: 5px 10px 5px 9px; text-size-adjust: 100%;" valign="middle"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-size-adjust: 100%;" width=""><tbody><tr><td align="center" class="mcnFollowIconContent" style="text-size-adjust: 100%;" valign="middle" width="24"><a href="mailto:thebeher@gmail.com" style="text-size-adjust: 100%;" target="_blank"><img alt="Email" class="" height="24" src="https://cdn-images.mailchimp.com/icons/social-block-v2/outline-color-forwardtofriend-48.png" style="border: 0px; display: block; height: auto; outline: none; text-decoration-line: none;" width="24" /></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-77004277725899724322022-07-06T13:34:00.009+08:002023-09-14T01:26:58.856+08:002022年發酵一年豆瓣醬 |Beher 發酵食品訂購 <p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none 50% 50% / cover no-repeat rgb(242, 247, 247); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="bodyContainer" style="background-image: none; background-position: 50% 50%; background-repeat: no-repeat; background-size: cover; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #f3e9e9; font-family: Helvetica; font-size: 16px; 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src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/a1f26783-53c3-6f8a-8598-0674e6c67e7a.jpg" style="border-radius: 0%; border: 0px; height: auto; max-width: 800px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/65d23753-56bd-1da8-6843-a800060d65a0.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 1200px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnButtonBlockOuter"><tr><td align="left" class="mcnButtonBlockInner" style="padding: 0px 18px 18px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonContentContainer" style="background-color: #6dc0f0; border-radius: 0px; border: 5px none; text-size-adjust: 100%;"><tbody><tr><td align="center" class="mcnButtonContent" style="font-family: "Playfair Display", Georgia, "Times New Roman", serif; font-size: 20px; padding: 14px; text-size-adjust: 100%;" valign="middle"><a class="mcnButton" href="https://forms.gle/U74UdxNUdr5mpdCr6" style="color: #d52828; display: block; font-weight: bold; line-height: 20px; text-decoration-line: none; text-size-adjust: 100%;" target="_blank" title="訂購請按這裡">訂購請按這裡</a></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><br /><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 16px;"><span style="color: #444444;">豆瓣醬是一以豆類為原料的發酵調味醬料,通常由蠶豆、黃豆或黑豆和辣椒製成。</span><br /><br /><span style="color: #444444;">烹調中式和麻辣菜餚不可缺少的調料,風味獨特,它不僅辛辣,而且味道濃郁,</span><br /><span style="color: #444444;">帶有長時間發酵微酸的香氣,含有豐富氨基酸和乳酸菌。</span><br /><br /><span style="color: #444444;">豆瓣醬起源於中國,不僅辣味鮮美,鮮紅的色澤更是開胃,將其添加到碗或炒蔬菜中以突出味道,是麻婆豆腐、擔擔麵、回鍋肉炒菜中常用的調味品。</span><br /><br /><span style="color: #444444;">加熱時先翻炒一下豆瓣醬再加入其他配料,以增加風味。即使用來做醬汁或調料,用油加熱一次後使用,辣味突出餘味醇厚。</span><br /><br /><span style="color: #444444;">我們用了台灣二~三款有機辣椒、有機蘋果、有機薑,麴,2021年入缸發酵一年,除了海鹽、花椒和一些辛香料之外,完全沒有一些奇怪的化學添加物。</span><br /><br /><span style="color: #444444;">一年時間悉心照顧,只有少少的幾瓶不同風味的豆瓣醬和大家分享~</span><br /><br /><span style="color: red;">黑豆豆瓣醬:一罐220g /490元 <br /><br />黃豆豆瓣醬:一罐220g /490元</span></span></span><br /><span style="color: #444444;"> </span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" style="font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="color: #444444;">幾道簡單又容易的豆瓣醬料理:(所有醬料因為品牌,所以味道會有不同,請務必試試後再自行調整配方)</span><br /><br /><span style="color: red;">▼美乃滋豆瓣醬</span><br /><span style="color: #444444;">100克美乃滋</span><br /><span style="color: #444444;">1又 1/2茶匙豆瓣醬</span><br /><span style="color: #444444;">1/2茶匙的鹽(可不加)</span><br /><span style="color: #444444;">將所有成分混合在一起,直到均勻分佈。豆瓣醬的個性使其立即具有中國味道。它的味道很深很深。發酵的香氣能刺激食慾。</span><br /><br /><span style="color: #444444;">這款簡單蘸醬的食譜,在生的、煮的或蒸的任何種類的蔬菜上都很美味。例如水煮甜豆、秋葵、新鮮小黃瓜、甜椒、小番茄、油豆腐等等, 以蛋黃醬為基礎加入豆瓣的醬料,適合蘸取或當淋醬。</span><br /><br /><span style="color: #444444;">也可以美乃滋1份,豆瓣醬1/2份,有機高麗菜洗淨,擦乾切成大塊,淋上醬料。若醬汁很乾,可根據自己的口味增加一些酱油。</span><br /><br /><span style="color: red;">▼水煮蛋檸檬豆瓣醬</span><br /><span style="color: #444444;">材料:</span><br /><span style="color: #444444;">一顆水煮蛋</span><br /><span style="color: #444444;">〈A〉</span><br /><span style="color: #444444;">豆瓣醬 50克</span><br /><span style="color: #444444;">50毫升醬油</span><br /><span style="color: #444444;">檸檬汁 35 毫升</span><br /><span style="color: #444444;">芝麻油 50 毫升</span><br /><span style="color: #444444;">磨碎的薑1又1/2湯匙</span><br /><span style="color: #444444;">磨碎的大蒜1又1/2湯匙</span><br /><br /><span style="color: #444444;">將A中的材料放入一個碗中,用打蛋器攪拌均勻。</span><br /><span style="color: #444444;">将水煮蛋切成两半,倒入酱汁。</span><br /><br /><span style="color: red;">▼快速豆瓣餃子醬</span><br /><span style="color: #444444;"> 2湯匙醬油</span><br /><span style="color: #444444;">黑芝麻油1湯匙</span><br /><span style="color: #444444;">1湯匙醋</span><br /><span style="color: #444444;">1茶匙糖</span><br /><span style="color: #444444;">豆瓣醬5 克</span><br /><span style="color: #444444;">將所有食材放入碗中,攪拌均匀。</span><br /><span style="color: #444444;">可以當餃子沾醬,可以淋在豆腐、蕃茄或你你喜歡的蔬菜上。</span><br /><br /><span style="color: red;">▼豆瓣醬黃瓜</span><br /><span style="color: #444444;">這道菜只需要扮一下就可以了。刺激的味道讓人上癮。對於兒童來說,減少豆瓣醬的量,增加白芝麻。主要食材是黃瓜,是一種低熱量的配菜。</span><br /><br /><span style="color: #444444;">黃瓜橫向切成3等份,縱向切成4等份</span><br /><span style="color: #444444;">2根黃瓜約200克</span><br /><span style="color: #444444;">鹽 1/6茶匙 1克</span><br /><span style="color: #444444;">芝麻油1湯匙 12克</span><br /><span style="color: #444444;">豆瓣醬 4 g</span><br /><span style="color: #444444;">白芝麻 一小撮</span><br /><br /><span style="color: red;">▼快拿酒來! 的豆瓣醬炒蠶豆配帕瑪森起司</span><span style="color: #444444;">(這是日本料理家的好吃創意食譜)</span></span></span><br /><span style="color: #444444; font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">這是一道春季的風味料理,蠶豆吃起來很美味,但這樣的變化又更特別, 用豆瓣醬翻炒,使其變得辣味十足,添加一些烤起司, 與白葡萄酒完美搭配。<br /><br />材料(2人份)<br />30顆蠶豆<br />20克帕瑪森起司,磨碎<br />1/2茶匙豆瓣醬<br />5克奶油(無鹽)<br />一小撮鹽(加鹽的奶油不需要鹽)。<br />1.將蠶豆煮沸1分鐘並去皮。<br /><br />2.用中火加熱煎鍋,加入豆瓣醬和奶油,加入蠶豆,撒上鹽,簡單煎一下,然後取出。<br /><br />3.在煎鍋中鋪上帕瑪森起司。<br /><br />4.把蠶豆放回帕瑪森起司鍋上,用中高火煮,直到帕瑪森起司變成金黃色。<br /><br />5.裝入盤中。如果起司粘在鍋上,請關火,並讓其稍微冷卻,使其更容易取出。<br /><br />柔軟的豆子上有鬆脆的帕瑪森起司。適度的鹹味和豆瓣醬的辣味會給人留下深刻的印象。可以用商店購買的起司粉,但將整個塊狀的帕瑪森起司磨碎風味當然更好。</span></span></h3></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr><tr><td align="center" data-template-container="" id="templateFooter" style="background: none 50% 50% / cover no-repeat rgb(209, 243, 247); border-bottom: 0px; border-top: 0px; padding-bottom: 63px; padding-top: 45px; text-size-adjust: 100%;" valign="top"><table 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align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h3 class="null" dir="ltr" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: dimgrey;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">在廚房,除了烹調雞、鴨、魚、肉、蔬果等等無數生命之外,還有許多我們看不見活生生的微小生物們為我們貢獻它們強大的力量,它們發酵並轉化食物,為飲食中加入了特別的風味、營養,並鍛鍊和強化我們的免疫系統。尤其”麴“更是頻繁的出現在我們日常的飲食中,例如味噌、醬油、腐乳、豆瓣、豆鼓、甜酒釀、米酒都少不了它們這一群群龐大生力軍。</span></span></span></h3><hr /><h3 class="null" dir="ltr" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: dimgrey;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">這一期課程的主角是味噌與麴製醬料。<br />味噌起源於古代中國的醬,奈良時代從中國傳入了穀醬、豆醬等食品,後來發展成日本特有的味噌及醬油。味噌迄今已經陪伴日本人的生活約1200年之久,簡單的味噌湯是日本家家戶戶都不能少的舒心滋味。味噌在日本更是一種通用調味料,擴大了日本家庭烹調的廣度和豐富的滋味。有趣的是,沒有兩種味噌的製作方法完全相同,它們可以以不同的組合和比例包含所有關鍵成分。現在日本全國有超過1000家的味噌製造商,而且依地區的素材、風土、氣候、嗜好等發展出各種特色味噌,可作為調醬,醃漬醬料,搭配主食的味噌菜餚等等。</span></span></span></h3><hr /><h3 class="null" dir="ltr" style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: dimgrey;"><span style="font-size: 15px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">這次課程我們會打破大家對味噌和麴製醬料的既定印象,認識傳統與基礎,也激發想像並創新味噌和醬的做法與吃法。</span></span></span></h3></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed; text-size-adjust: 100%; width: 100%px;"><tbody 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Times, Baskerville, Georgia, serif; font-size: 20px; padding: 12px; text-size-adjust: 100%;" valign="middle"><a class="mcnButton" href="https://forms.gle/CnRwJXUpFwMGR1TK9" style="color: #f7f7f7; display: block; font-weight: bold; line-height: 20px; text-decoration-line: none; text-size-adjust: 100%;" target="_blank" title="課程報名請按這裡">課程報名請按這裡</a></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" 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class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/85f8a872-0bc3-f2e2-70a5-dcf8251af361.jpg" style="border-radius: 0%; border: 0px; height: auto; max-width: 800px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 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padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 15px;"><strong>課程介紹:這是系列的六堂課程(一期,一個月一堂課)味噌與麴製醬料是主角。<br /><br />第一堂課:非單一比例的制式食譜,課程以科學計算方式,教你可以自由活潑的應用並製作不同比例及含鹽量的味噌。<br /><br />**動手做米味噌<br />**什麼是味噌?<br />**品嚐各式味噌</strong></span></span></p><hr /><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-align: justify; text-size-adjust: 100%;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 15px;"><strong>第二堂課:使用三種原生古老非馴化的品種小麥及珍珠大麥所製作麥麴與麥味噌。<br /><br />**動手做麥麴 <br />**麥味噌<br />**白醬油</strong></span></span></p><hr /><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 15px;"><strong>第三堂課:什麼是嘗味噌?這款蔬菜味噌和鐵火味噌,通常直接食用,類似於“菜肴”, 可作為酒肴和搭配米飯的配菜,可放入便當米飯上、蔬菜蘸醬(例如小黃瓜)、烤飯糰、烤肉蔬菜捲裡的調料、湯鍋、豆腐和拉麵上。課程會用長時間自然發酵和溫控短時間兩種溫度發酵蔬菜味噌。<br /><br />**蔬菜味噌(おかず味噌)<br />**鐵火味噌</strong></span></span></p><hr /><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 15px;"><strong>第四堂課:二款利用麴發酵的辣椒醬,其一,利用米麴製作擬韓國風味辣醬(Gochujang,韩文고추장),比起韓國傳統做法簡易,風味有些微差異,但一樣美味可口。第二,創意麴製辣椒醬的變化和可能,做出自己獨一無二的辣椒醬。<br /><br />**韓風麴辣醬(Gochujang,韩文고추장)<br />**創意麴製辣椒醬</strong></span></span></p><hr /><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 15px;"><strong>第五堂課:這是一堂創意與實驗課程,跳脫傳統,挑戰不同傳統味噌食材,肉品類的發酵實驗非常有趣又讓人驚豔,完成後有點像花生醬,帶有堅果般香氣和土黃色味噌顏色,當然鮮味也加入這個實驗的聚會!<br /><br />**四豆四麴味噌<br />**三種肉品的創意肉味噌 </strong></span></span><strong style="font-family: "playfair display", georgia, "times new roman", serif; font-size: 15px;"> </strong></p><hr /><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 15px;"><strong>第六堂課:麴的煉金術系列ㄧ,我們以不開火料理發酵食物,但給大家簡易動手、美味又健康的廚藝料理經驗,這一次我們仍會秉持低能源環保的概念來創意發酵飲食的廚房與餐桌體驗。<br /><br />**料理應用與品嚐</strong></span></span></p><hr /><hr /><p dir="ltr" style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="font-size: 15px;"><strong><span style="color: red;">預計開課日期(六堂課/一期,無法單堂選課) <br />* 2022年8月31日( 三)下午14:00~17:00<br />(每月第四個週三 8/31、 9/28 、10/26、11/23、 12/28、 2/1 ,共六堂課)<br /><br /><span style="background-color: yellow;">*請特別注意!!!參加本期課程者需上過,酸甜鹹鮮 麴的煉金術|Beher 發酵課程系列一或 Beher發酵研習一年期課程。</span></span><br /><br />講師:謝碧鶴<br />經歷:2007年創辦Beher生活廚房(現為Beher食物研究圖書館)<br />費用:26000元<br />招生人數:小班教學/一班10人<br /><br />*本期課程附有二包20g種麴。一包米種麴,一包麥種麴</strong></span></span></p><div><p style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"> </p></div></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr><tr><td align="center" data-template-container="" id="templateFooter" style="background: none 50% 50% / cover no-repeat rgb(173, 218, 245); border-bottom: 0px; border-top: 0px; padding-bottom: 63px; padding-top: 45px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="footerContainer" style="background-image: none; background-position: 50% 50%; background-repeat: no-repeat; background-size: cover; border-bottom: 0px; 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class="mcnFollowContentItemContainer" style="padding-bottom: 9px; padding-right: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnFollowContentItem" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="left" style="padding: 5px 10px 5px 9px; text-size-adjust: 100%;" valign="middle"><table align="left" border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; text-size-adjust: 100%;" width=""><tbody><tr><td align="center" class="mcnFollowIconContent" style="text-size-adjust: 100%;" valign="middle" width="24"><a href="mailto:thebeher@gmail.com" style="text-size-adjust: 100%;" target="_blank"><img alt="Email" height="24" src="https://cdn-images.mailchimp.com/icons/social-block-v2/outline-color-forwardtofriend-48.png" style="border: 0px; display: block; height: auto; outline: none; text-decoration-line: none;" width="24" /></a></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table></td></tr></tbody></table><div class="blogger-post-footer">beher生活廚房</div>thebeherhttp://www.blogger.com/profile/02992653346519052751noreply@blogger.com0tag:blogger.com,1999:blog-1227372165719279329.post-30808160884839801202022-05-22T12:08:00.008+08:002022-05-22T12:08:44.123+08:00202206 三款創意果醬|Beher 果醬限量預購<p> </p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; color: black; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td align="center" data-template-container="" id="templateBody" style="background: none 50% 50% / cover no-repeat rgb(243, 253, 255); border-bottom: 0px; border-top: 0px; padding-bottom: 54px; padding-top: 36px; text-size-adjust: 100%;" valign="top"><table align="center" border="0" cellpadding="0" cellspacing="0" class="templateContainer" style="border-collapse: collapse; max-width: 600px !important; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="bodyContainer" style="background-image: none; background-position: center center; background-repeat: no-repeat; background-size: cover; border-bottom: 0px; border-top: 0px; padding-bottom: 0px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #f3e9e9; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><h2 class="mc-toc-title" style="color: #222222; font-size: 34px; line-height: 51px; margin: 0px; padding: 0px; text-align: center;"><span style="color: #ff00cc;"><span style="font-size: 22px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><span style="background-color: white;">202206 三款創意果醬|Beher 果醬限量預購</span></span></span></span></h2></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 564px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/a91bafb4-f49a-929c-e71c-8b1a9a4d6dd8.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 799px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="564" /></td></tr></tbody></table></td></tr><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/cba604f7-d474-184f-b546-cd91577ed6da.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 636px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/2f196566-7beb-27f9-9f12-1c00ccd21334.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 600px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><p style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: teal;"><strong><span style="font-size: 17px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">雲朵果醬 桑椹口味:</span></span></strong></span><br /><br /><span style="color: dimgrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">果醬裡有一朵朵雲<br /><br />不論幾歲,即便到老了,看到天空中的雲總會讓人心情雀躍啊!<br /><br />天空中每一朵雲的都長不一樣,果醬裡的每一朵也一樣。<br /><br />這樣在做果醬的心情變得無比雀躍開心呢!希望吃果醬的人也能感受到愉悅的心情~<br /><br />桑椹是農藥零檢出的黑鑽石品種,一些糖和檸檬熬煮出鮮甜的風味,雲朵是覆盆子口味。<br /><br />隨機出貨每一朵雲都不一樣喔~<br /><br />食材:無農藥桑椹、有機檸檬、糖、覆盆子<br />保存期限:未開封一年 ,開封後請冷藏<br />容量:120ml<br />價格:350元</span></span><br /><span style="color: dimgrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">(此果醬含有膠質,素食不宜)</span></span></p></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerBlock" style="border-collapse: collapse; min-width: 100%; table-layout: fixed !important; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnDividerBlockOuter"><tr><td class="mcnDividerBlockInner" style="min-width: 100%; padding: 9px 18px 0px; text-size-adjust: 100%;"><table border="0" cellpadding="0" cellspacing="0" class="mcnDividerContent" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td style="text-size-adjust: 100%;"></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/0f34e9ef-3c96-3def-ed20-89b03d37bdf2.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 400px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/0e362a8e-7210-fba4-7329-0867926f694d.jpeg" style="border-radius: 0%; border: 0px; height: auto; max-width: 960px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><p style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: #663300;"><strong><span style="font-size: 17px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">桂圓牛奶抹醬:</span></span></strong></span><br /><br /><span style="color: dimgrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">2008在宜蘭小市集排隊試吃,吃完再排的小孩們,如今都已經大學畢業進入社會,這款他們喜愛的果醬我們也加入成熟大人風味,讓它風味更富層次。<br /><br />桂圓牛奶醬是我們獨創的口味!使用上下游市集完全不用農藥的新鮮龍眼果實,經古法柴燒烘焙,三天兩夜不斷火慢烘,後再日曬而成,火侯到位,香氣迷人。古法煙燻龍眼乾加上鮮乳與鮮奶油,香甜桂圓與濃郁奶香完美融合,是全麥吐司、雜糧麵包的好朋友,優閒的下午搭配紅茶和咖啡是絕配!</span></span><br /><br /><span style="color: dimgrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">食材:不用農藥煙燻龍眼乾、糖、牛奶、鮮奶油、香草豆莢、酒。<br />保存期限:未開封一年 ,開封後請冷藏。<br />容量:120ml<br />價格:380元</span></span></p></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupBlock" style="border-collapse: collapse; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnImageGroupBlockOuter"><tr><td class="mcnImageGroupBlockInner" style="padding: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-left: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/dc5bf0b3-fc05-5b33-cc15-e0546e8227ee.jpg" style="border-radius: 0%; border: 0px; height: auto; max-width: 1200px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table><table align="right" border="0" cellpadding="0" cellspacing="0" class="mcnImageGroupContentContainer" style="border-collapse: collapse; text-size-adjust: 100%; width: 273px;"><tbody><tr><td class="mcnImageGroupContent" style="padding-bottom: 0px; padding-right: 9px; padding-top: 0px; text-size-adjust: 100%;" valign="top"><img alt="" class="mcnImage" src="https://mcusercontent.com/a21661a777d30cbb66ab4b594/images/07f64569-5870-4dae-96fd-e9254871f084.jpg" style="border-radius: 0%; border: 0px; height: auto; max-width: 553px; outline: none; padding-bottom: 0px; vertical-align: bottom;" width="264" /></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><p style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"><span style="color: #ff9900;"><span style="font-family: "playfair display", georgia, "times new roman", serif;"><strong><span style="font-size: 17px;">香蜜芭樂橘皮果醬:</span></strong></span></span><br /><br /><span style="color: dimgrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">這一款果醬深受喜愛,主角芭樂來自彰化員林神農獎的江伯伯育種嫁接出的特殊品種:香蜜芭樂,捨棄化學肥料,利用甘蔗渣做有機肥,芭樂甜度高香氣四溢。<br /><br />這款果醬就像音樂五重奏,由香蜜芭樂指揮,加上橘皮、香草豆莢、檸檬、君度橙酒、糖,譜出一首雋永滋味的演奏。我們在製作果醬時,什麼時候該加糖、什麼時候該加香草豆莢、橙皮和檸檬,應該加多少,或輕或重,或多或少,會大大影響整瓶果醬的風味和層次,一點也不得輕忽。<br /><br />只要吃一口,你一定可以感受到,如同不同樂器演奏般高低起伏的食材風味,創造出的豐富層次變化,在你口中裊繞的餘韻~~<br /><br />食材:有機香蜜芭樂、橘皮、糖、有機檸檬、香草豆莢、酒。<br />保存期限:未開封一年 ,開封後請冷藏。<br />容量:120ml<br />價格:350元</span></span></p></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnTextBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnTextBlockOuter"><tr><td class="mcnTextBlockInner" style="padding-top: 9px; text-size-adjust: 100%;" valign="top"><table align="left" border="0" cellpadding="0" cellspacing="0" class="mcnTextContentContainer" style="border-collapse: collapse; max-width: 100%; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody><tr><td class="mcnTextContent" style="color: #757575; font-family: Helvetica; font-size: 16px; line-height: 24px; padding: 0px 18px 9px; text-size-adjust: 100%; word-break: break-word;" valign="top"><hr /><h3 style="color: #444444; font-size: 22px; line-height: 33px; margin: 0px; padding: 0px;"><span style="color: dimgrey;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">這三款你一定要吃的果醬,是我們的招牌,絕對獨特,吃過一定難忘。<br /><br />果醬的搭配,傳統又經典當然是吐司、貝果和司康。<br /><br />在塗果醬前,我們也可以來些小小變化,可以塗上一些奶油(真的奶油,發酵奶油尤佳,若有</span></span></span><span style="color: red;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">德文郡奶油</span></span></span><span style="color: dimgrey;"><span style="font-size: 16px;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">就太棒了!)、軟質乳酪(cottage 、ricotta、mascarpone、或奶油乳酪都可以試試,鹹的feta會有意外驚喜)。<br /><br />再讓我們多一點實驗,嘗試跳脫一下平常吃法,試著在果醬上加一點顆粒海鹽,或是檸檬皮、花椒、胡椒、山椒或馬告,這些不能多,只要一點點來創造味覺對比!<br /> <br />加入優格、氣泡水、冰牛奶,起司蛋糕、冰淇淋,鬆餅、起司盤當然也不錯。<br /><br />桂圓牛奶醬加入紅茶,變成桂圓風味奶茶。香蜜芭樂橘皮果醬和雲朵桑椹果醬,可以跳脫常軌和肉類和咖哩搭配。<br /><br />即將到來的炎炎夏日,加入剉冰也無不可,反骨一下,誰說果醬只能早餐塗麵包啊!!</span></span></span></h3><br /><span style="color: dimgrey;"><span style="font-family: "playfair display", georgia, "times new roman", serif;">大家趕快來試試!疫情在家的食物扮家家酒,真的可以很有趣~</span></span><div><p style="line-height: 24px; margin: 10px 0px; padding: 0px; text-size-adjust: 100%;"> </p></div></td></tr></tbody></table></td></tr></tbody></table><table border="0" cellpadding="0" cellspacing="0" class="mcnButtonBlock" style="border-collapse: collapse; min-width: 100%; text-size-adjust: 100%; width: 100%px;"><tbody class="mcnButtonBlockOuter"><tr><td align="left" class="mcnButtonBlockInner" style="padding: 0px 18px 18px; text-size-adjust: 100%;" valign="top"><table border="0" 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