排餐之夜
精選肉類・紅白酒・鹽胡椒・奶油
不用等特殊節日，也不用訂餐廳。一塊好牛排、一瓶紅酒、幾支蠟燭，家裡的餐桌也可以很有氣氛。選對部位、讓肉回溫、大火快煎鎖汁，其實沒有想像中難。
🍷 紅酒：單寧厚一點的更襯牛肉香氣
🧈 奶油香草醬：煎完起鍋前加一小塊
🥗 配菜：簡單的芝麻葉沙拉就夠了
回溫 30 分鐘・大火煎鎖汁・靜置 5 分鐘再切
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燒烤趴
燒烤肉片・醃料・精釀啤酒
三五好友、一手啤酒、後院或頂樓，燒烤要的就是這種隨性。肉片薄切均勻、油花分布漂亮，炭火一烤香氣就出來了，不用複雜調味，鹽巴就很夠味。
🍺 精釀啤酒：燒烤的萬年搭檔，解膩又提香
🧄 蒜片洋蔥：跟著肉一起烤，甜度會出來
🌶️ 沾醬：椒鹽或蒜蓉醬油都好
半解凍好操作・炭火溫度要夠高・肉片別烤過久
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From NT$199
From NT$550
From NT$595
From NT$398
From NT$540
火鍋日
火鍋肉片・海鮮・沾醬
一個人也可以很滿足的一餐。不用出門、不用等位，一鍋好湯底、幾片薄切肉片，涮個幾秒就是鮮甜。冷冷的天，或單純想犒賞自己的晚上，都適合。
🍲 湯底：昆布柴魚最能凸顯肉的甜味
🥬 配菜：菇類、豆腐、青菜都好搭
🧂 沾醬：麻醬或蒜蓉醬油二選一
肉片保持冷凍・湯滾後 3–5 秒即可撈起
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From NT$250
From NT$420
From NT$659
From NT$398
週末燉煮
燉煮部位・根莖蔬菜・慢火湯底
週末不趕時間，就讓鍋子幫你做事。前一晚先把肉退冰，隔天早上下鍋燉著，中午起來家裡就飄滿香氣。燉煮部位膠質豐富，慢火煨個一兩個小時，肉就會自己說話。
🥕 根莖蔬菜：紅蘿蔔、馬鈴薯一起燉最對味
🍚 主食：配白飯或麵包都很適合
🍷 紅酒燉煮：加一點紅酒風味更深厚
先煎表面鎖汁・小火慢燉 1.5 小時以上・隔夜更入味
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From NT$550
想吃有質感
