{"id":41208,"date":"2016-11-21T03:00:41","date_gmt":"2016-11-20T19:00:41","guid":{"rendered":"https:\/\/www.url.com.tw\/blog\/?p=41208"},"modified":"2016-11-22T16:38:30","modified_gmt":"2016-11-22T08:38:30","slug":"%e5%8f%b0%e4%b8%ad%e5%80%8b%e4%ba%ba%e9%8d%8b%e7%89%a9%e6%8e%a8%e8%96%a6-%e7%9f%b3%e7%a0%94%e5%ae%a4-%e7%9f%b3%e9%a0%ad%e7%81%ab%e9%8d%8b%e5%b0%88%e8%b3%a3%e5%ba%97-%e5%ae%85%e5%a5%b3%e6%87%b6","status":"publish","type":"post","link":"https:\/\/www.url.com.tw\/blog\/?p=41208","title":{"rendered":"\u53f0\u4e2d\u500b\u4eba\u934b\u7269\u63a8\u85a6 \u77f3\u7814\u5ba4 \u77f3\u982d\u706b\u934b\u5c08\u8ce3\u5e97 \u5b85\u5973\u61f6\u61f6\u5b50\u7279\u63a8\u6e05\u9999\u7559\u97fb\u7684\u6e05\u723d\u5564\u9152\u9ebb\u6cb9\u96de\u934b\u3001\u53ef\u611b\u597d\u5165\u53e3\u7684\u56db\u5ddd\u5c0f\u9165\u8089\uff01\u8fd1\u52e4\u7f8e\u8aa0\u54c1 \u8349\u609f\u9053 \u5e02\u6c11\u5ee3\u5834"},"content":{"rendered":"

\u4f5c\u8005\uff1a\u5b85\u5973\u61f6\u61f6\u5b50 <\/p>\n

台中個人鍋物推薦 石研室 石頭火鍋專賣店 食評分享<\/p>\n

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簡評：<\/p>\n

石研室主打石頭火鍋、個人鍋物專賣，位置近勤美誠品、草悟道、市民廣場，交通算方便。懶懶子除了傳統石頭火鍋外，還推薦大家試試清香留韻的清爽啤酒麻油雞鍋、可愛好入口的四川小酥肉，沒有骨頭的小酥肉沾湯吃真是太對味，天氣冷冷的，趕緊來吃點好料暖暖身吧！<\/p>\n

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傳統習俗來說，立冬是個吃暖湯補身的時節，由於懶懶子平常真的不那麼愛吃甜食，因此，甜湯懶懶子通常不考慮，這次想來跟大家分享冬日暖身優質補湯－麻油雞湯！<\/p>\n

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一般來說，麻油雞是只能買回家吃或是坐計程車才能吃的湯品！<\/p>\n

因為在傳統的作法上，大多數好吃的麻油雞除了用老薑煸香炒雞肉外，還要加上一個步驟，那就是加上米酒一起燉煮～<\/p>\n

通常都是純米酒或是酒水各半下去燉煮啦～<\/p>\n

但是，石研室顛覆大家的想像，竟然使用啤酒加米酒一起燉煮麻油雞，這作法煮出的麻油雞會多了一股非常淡薄地啤酒花的爽冽香氣跟米酒的些微香氣，跟傳統大家認知的麻油雞比起來，石研室的麻油雞單吃起來的確偏淡，口味上沒那麼重，但是，在加入菜盤的配料一起煮後，味道會變得濃香一點，變成了帶點麻油雞風味的個人小火鍋，建議可以來嘗鮮看看！<\/p>\n

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店內的用餐環境很寬敞，裝潢很有實驗室的ＦＥＥＬ～<\/p>\n

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醬料檯<\/p>\n

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這是店家特調沙茶醬，口味不算重～<\/p>\n<\/div>\n

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上桌時每個人桌上的餐具都已經擺好，還附上一顆蛋！<\/p>\n

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石研室菜單<\/p>\n

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店家的區域分類取名蠻有梗的～<\/p>\n

舉凡石研專題、肉品演繹、海洋笑映、光合作用、鍋料探究、飲品附錄跟副食緒論等，都能看出撰寫這份菜單者的別出心裁，連菜單都跟這間餐廳的特色呼應！<\/p>\n

話說，寫了這麼多，應該不會有人不知道這間石研室的特色就是在實驗室之下吃火鍋吧！？<\/p>\n

如果不知道，答案就在上句話啦！<\/p>\n

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懶懶子與美味的距離僅在分秒之間＠＠<\/div>\n
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今天懶懶子點了啤酒麻油雞鍋３８０，大概等不到三分鐘，桌上就再出現了一杯豆漿跟一碗白飯哩！<\/div>\n
這裡吃火鍋每人都會附上一杯豆漿，喝完的加點價是２０元，甜度不算太高，口感蠻濃香好喝～<\/div>\n
由於啤酒麻油雞鍋需要時間準備，再等的時間時，懶懶子又忍不住再加點了一杯好喝豆漿！<\/div>\n
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同桌的友人點的石頭火鍋已經先上桌要準備料理，懶懶子就先拍同桌友人的啦～<\/div>\n
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迷你小石研～２３０<\/p>\n

基本配備一：已經抹上沙拉油的石鍋跟一壺高湯，據友人說法是雞高湯！？<\/div>\n
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基礎配料二：蒜粒、蔥粒、洋蔥跟肉片～<\/p>\n

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先全部一起炒，香氣飄出後再加肉片進鍋炒！<\/p>\n<\/div>\n

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開始啦！～！<\/p>\n<\/div>\n

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炒這樣後取出～<\/p>\n<\/div>\n

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留下噴香的鍋底料加入高湯就好了！<\/p>\n<\/div>\n

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石頭火鍋的湯底完成～<\/p>\n

接下來只要將菜盤的料跟剛剛未炒熟的肉片一起入鍋煮食就好了！<\/p>\n<\/div>\n

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這是另一位友人的韓式泡菜鍋～２５０<\/p>\n

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煮滾後的泡菜湯底～<\/p>\n

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肉品分享～<\/p>\n

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這是豬肉片～<\/p>\n<\/div>\n

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這是牛肉片～<\/p>\n<\/div>\n

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這是菜盤～<\/p>\n

每個人的都是一樣的！<\/p>\n<\/div>\n

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這是四川小酥肉～６０<\/p>\n

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以調味過的麵糊沾裹肉條下鍋油炸，除了調味方式不辣，只是多了點四川的麻香之外，本體吃起來很像宜蘭的卜肉＠＠<\/p>\n

剛上桌的時候是外脆內香的！<\/p>\n

可以單吃，也可以放進湯一起煮來吃，與排骨酥有異曲同工之妙，如果你也不喜歡吐骨頭的話，這道可以點來試試！<\/p>\n<\/div>\n

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這是海陸雙饗鍋４５０<\/p>\n

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海的部分有小花枝、軟絲、蛤蜊、鮮蝦、牡蠣等，友人的陸區是選豬肉～<\/p>\n<\/div>\n

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懶懶子的啤酒麻油雞３８０上桌哩！！！（灑花～）<\/p>\n

下圖的麻油麵線是加點，一份要４０元。<\/p>\n

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懶懶子的啤酒麻油雞鍋～<\/p>\n<\/div>\n

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麻油麵線<\/p>\n<\/div>\n

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懶懶子吃鍋有個習慣～<\/div>\n
由於太懶又怕燙，因此都會先把菜盤的料全下鍋一起煮好，再關火放涼慢慢吃＠＠<\/div>\n
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你的吃鍋習慣如何呢？<\/div>\n
也來跟懶懶子分享吧！<\/div>\n<\/div>\n
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石研室 石頭火鍋專賣店<\/span>　店家資訊：<\/p>\n

臉書：https:\/\/www.facebook.com\/%E7%9F%B3%E7%A0%94%E5%AE%A4-%E7%9F%B3%E9%A0%AD%E7%81%AB%E9%8D%8B%E5%B0%88%E8%B3%A3-544810982310426\/?utm_source=rss&utm_medium=rss<\/a><\/p>\n

地址 : 台中市西區公正路99號 草悟道市民廣場旁<\/span><\/p>\n

電話：04 2302 0067<\/span><\/span><\/p>\n

營業時間：早上十一點到晚上十二點<\/p>\n

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\u6587\u7ae0\u4f86\u6e90\uff1a\u5b85\u5973\u61f6\u61f6\u5b50\u7684\u751f\u6d3b\u5716\u6587\u8a8c <\/font><\/a> \uff08\u5df2\u6388\u6b0a\uff09
\n\u4f5c\u8005\uff1a \u5b85\u5973\u61f6\u61f6\u5b50 <\/a><\/p>\n

\n","protected":false},"excerpt":{"rendered":"

\u4f5c\u8005\uff1a\u5b85\u5973\u61f6\u61f6\u5b50 <\/p>\n

台中個人鍋物推薦 石研室 石頭火鍋專賣 \u2026\u7e7c\u7e8c\u95b1\u8b80<\/a><\/span><\/p>\n

<\/div>\n","protected":false},"author":55,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[13032,8],"tags":[],"_links":{"self":[{"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=\/wp\/v2\/posts\/41208"}],"collection":[{"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=\/wp\/v2\/users\/55"}],"replies":[{"embeddable":true,"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41208"}],"version-history":[{"count":0,"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=\/wp\/v2\/posts\/41208\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.url.com.tw\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}