牛排只是拿來煎，雖然是最方便又好吃的吃法，但總嫌創意不足。剛好家裡有些葉菜類趕緊吃掉，所以就研發了這道可以拿來宴客的菜。
當然，我是沒有請任何人吃的，還是自己一個人把它給幹掉了！！🤣
Pan-frying a steak is definitely the most convenient and delicious way to enjoy it, but sometimes it lacks a bit of creativity. I happened to have some leafy greens at home that needed to be eaten up quickly, so I invented this banquet-worthy dish.
Of course, I didn't actually invite anyone over to eat it—I devoured the whole thing by myself! 🤣
當傳統市場不方便去採買新鮮貨，或是下雨天、不想出門的時候，冷凍類的產品其實是非常理想的食材來源。
我相信很多人本來不常煮，是偶爾為了方便才開始動手，所以多少對下廚這件事情沒啥信心。其實不要這樣想，只要善用科技控制好時間，不管是烤箱、電鍋、微波爐等等，都可以讓人人變食神。
廢話不多說，今天就來跟大家分享如何用微波爐「蒸」柳葉魚！說真的，我寫這篇文章的時間，還比做這道料理久很多...XD
When going to the traditional market isn't convenient, or on rainy days when you don't want to go out, frozen products are an ideal source of ingredients.
I believe many people only start cooking out of necessity and might lack confidence in the kitchen. But don't worry! By utilizing technology and controlling the time well—whether it's an oven, rice cooker, or microwave—anyone can become a master chef.
Without further ado, today I'm going to share how to "steam" Shishamo (Willow Leaf Fish) using a microwave! Honestly, it took me much longer to write this article than to actually cook the dish... XD
煙燻雞翅相信許多人都很喜歡吃，其實在家 DIY 製作一點都不困難。以類似舒肥（Sous-vide）的方式來處理雞翅，讓煙燻製品吃起來還會帶 JUICY 喔~
I believe many people love eating smoked chicken wings. Actually, making them DIY-style at home is not difficult at all. By preparing the chicken wings with a sous-vide-like method, the smoked final product will still be incredibly juicy~
煙燻滷味相信是許多人日常休閒常吃的最愛，但這種煙燻製品吃起來價格可不便宜，往往隨便買都好幾百塊錢。因為我自己本身也很愛吃這一味兒，吃久了就萌發想自己動手做的念頭，沒想到第一次試做就成功，那就貼出來跟大家分享一下！
⚠️ 貼心提醒：如果住在大廈公寓，或是家中有裝設煙霧警報器者，記得煙燻步驟要拿到戶外或是陽台通風處處理，以免誤觸消防警報唷~
I believe smoked braised snacks are a daily favorite for many people, but buying them can be quite expensive—often costing hundreds of dollars for just a small amount. Since I love this flavor so much, I got the idea to make it myself. To my surprise, I succeeded on my first try! So I'm sharing it with everyone here.
⚠️ Friendly Reminder: If you live in an apartment building or have smoke detectors installed at home, remember to do the smoking step outdoors or in a well-ventilated balcony to avoid setting off the fire alarm!
自己動手做出來的燻鴨翅，除了好吃，也增添了不少成就感！燻雞翅小腿也是一樣，記得雞肉熟成比鴨肉快，不要煮過頭會過爛唷~
Making smoked duck wings yourself is not only delicious but also incredibly rewarding! The same goes for smoked chicken drumettes. Just remember that chicken cooks faster than duck, so don't overcook it, or it will become mushy~
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本文照片由 SONY A7R II 拍攝
在台灣，肉羹是一樣非常具有代表性的平民美食。不過在中南部還好，來到北部要吃一小碗肉羹，可必須付出相當的代價。其實肉羹在家自己做並不會很難，煮好一鍋不管單吃、拌飯或是吃肉羹麵都相當方便。
In Taiwan, "Rou Geng" (Meat Thick Soup) is a highly representative and popular street food. Making it at home is actually not very difficult. Once you cook a large pot, it's incredibly convenient to eat it on its own, pour it over rice, or mix it with noodles.
製作肉羹最好的部位，就是選擇這種稍微帶筋的「胛心肉」，吃起來的口感會較脆口。將肉去皮之後，先用肉槌槌過，目的是破壞肌肉纖維組織，吃起來肉質會更軟。槌好的肉塊切絲備用，這就是我們肉羹粒的基本骨架。
The best cut of meat for making this is pork shoulder (胛心肉), which has a bit of sinew, giving it a crisp and chewy texture. After removing the skin, use a meat mallet to pound the meat. This breaks down the muscle fibers, making the meat much more tender. Finally, slice the pounded meat into thick strips—this will form the base of our meat chunks.
💡 冰箱小筆記：放涼之後可以現吃，也可以裝盒冷藏或冷凍保存。其實建議大家一次可以做稍微多一點，冷凍保存隨時想吃很方便。
吃的時候可以灑上一點烏醋、香油、還有香菜，再來點胡椒粉我個人覺得風味更佳。當然有人比較講究會在湯頭裡加入扁魚或者是油蔥酥，其實都是可行的作法，看大家個人口味如何？台灣小吃的作法很有彈性，自己吃得開心比較重要囉！
When serving, I personally highly recommend adding a splash of black vinegar, sesame oil, cilantro, and a dash of white pepper for the best flavor. Of course, some people like to add dried flatfish or fried shallots to the broth, which are also great options depending on your preference. Taiwanese street food is very flexible; the most important thing is that you enjoy what you eat!
追蹤更多美食與食譜資訊
本文照片由 SONY A7R II 拍攝
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