黑麥麵包三明治 Smørrebrød
這是一道最傳統的丹麥食物--開放式三明治。
通常麵包都會用很營養黑麥麵包,
上層放上多樣不同的食材,如:魚、肉、蛋、蔬菜...。
It is the traditional Danish open-faced sandwich.
Usually it is made with dark rye bread,
Topped with many different things: fish , meat, eggs, vegetables.
海豚先生是來自丹麥,從他是小海豚時,
父母幫忙攜帶的便當
當然為這最傳統的丹麥開放式三明治了。
Mr. Dolphin come from Denmark,
Since he was a small dolphin,
the parents helped him preparing the lunch...
for sure....it was the traditional Danish open-faced sandwich.
我們來動手試試看....最傳統的丹麥食物
Let's try it.....the traditional Danish food.
材 料 Ingredients
( 看自己想要放什麼而準備吧!!)
黑麥麵包 rugbrød
炸魚片 Deep-fry fishes
蝦子 shrimps
魚卵 fish eggs
炸豬排 Deep-fry pork
燻秋刀魚 smoked saira
蛋 Boiled eggs
燻生魚片 smoked sashimi
蕃茄 tomato
炒蛋 fried eggs
.
.
.
.
葵花子黑麥麵包
(海豚先生最愛)
因為比較有口感!!!
燻秋刀魚 smoked saira
蝦子--水煮和去殼過。
shrimps-- Boiled and without the shell.
燻生魚片 smoked sashimi
炸魚片 Deep-fry fishes
蛋 、蕃茄,配上右下角的咖哩味燻生魚片
Boiled eggs, tomato, and the smoked curry sashimi from the right corner.
魚子罐頭、丹式魚餅-- 煎過
rogn, fiskefrikadeller-- fried it
炒蛋,配上小點心--橄欖、小吐司
fried eggs,and the small snack---olives and small toast.
醬 料 Dressing
(依照個人調配)
鹽巴 salt
檸檬 Lemon
美乃滋 Mayonnaise
Remoulade
各位大大可以發揮創意
放上自己的最愛
海豚的創意開放式三明治照片
The pics from the creative open sandwiches by Mr. dolphin.
炸豬肉 + 培根 + 生菜沙拉系列 Fried pork + bacon + salad series
生牛肉 + 生菜沙拉系列 Raw beef + salad series
炸豬肉 + 培根 + 生菜沙拉系列
Fried pork + bacon + salad series
煎魚 + 生菜沙拉系列
Fried fishes + salad series
炸魚 + 魚卵 + 蝦子 系列 (台灣)
Deep-fry fishes + fish eggs + shrimps series (Taiwan)
燻秋刀魚 + 魚卵 + 美乃滋系列
Smoked saira + fish eggs + mayonnaise Series
蝦子 + 沙拉 + 美乃滋系列
shrimps + salad + mayonnaise series
炸魚片 + 蝦子 + 檸檬 + Remoulade系列
魚子罐頭 +Remoulade + 檸檬系列
fried rogn + Remoulade + lemon
炸魚片 + 蕃茄 + 水煮蛋 + Remoulade + 檸檬系列 ( 鹹蛋超人 )
Deep-fry fishes + tomato + boiled eggs + Remoulade + lemon series ( Ultra Man )
當然也可以用一般的吐司
所以....還在等什麼 !!!!
試做屬於你自己的三明治吧 !!!
Of course, you can also using normal toast.
So .... What are you waiting for ???!!!!
Let's try to make ur own sandwiches.
So .... What are you waiting for ???!!!!
Let's try to make ur own sandwiches.



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