傳說中冰箱媽的絕招-蔥爆里肌

先說好，這道菜，雖然做出來了，我還是做不出我媽媽那種特有的好吃味道！ㄞ~
豬肉，是豬的小里肌，俗稱腰內肉。昨天去超市看到，想說跟他拼一下會不會比較沒有腥味？

事實證明，台灣豬肉真好吃！不過，腰內肉真的很嫩，聽說一隻豬好像只有一點點！
這道菜，嚴格說起來是一道回鍋肉。豬肉先用油煎過之後，再回鍋連同蒜頭跟蔥段快炒。
煎肉的部份大概是 OK，就是後面這個快炒的火侯，從以前到現在做了好多次，一直抓不準冰箱媽的訣竅。
連冰箱姐到現在也還沒研究出來，真的是我們姊弟間存在的一個謎阿~

🇺🇸 Read in English

Let me get this straight first: even though I successfully made this dish, I still can't recreate that unique, delicious flavor my mom makes! Sigh~

The pork used here is pork tenderloin. I saw it at the supermarket yesterday and thought I'd give it a try to see if it has less of a porky smell.

The fact proves that Taiwanese pork is really delicious! Plus, the tenderloin is incredibly tender; I heard there's only a tiny bit on each pig! Strictly speaking, this dish is a type of twice-cooked pork. The pork is first pan-fried in oil, then returned to the wok to be stir-fried quickly with garlic and scallions.

The pan-frying part is mostly fine, but the heat control during the quick stir-frying is something I've tried many times and still can't quite grasp my mom's secret. Even my sister hasn't figured it out yet. It's truly a mystery between us siblings~

🛒 準備材料 (Ingredients)

• 豬小里肌肉 (Pork Tenderloin)： 1 條
• 青蔥 (Scallions)： 適量 (越多越好)
• 蒜頭 (Garlic)： 適量
• 醬油 (Soy Sauce)： 適量
• 紅糖 (Brown Sugar)： 少許

👨‍🍳 作法步驟 (Instructions)

• 醃製豬肉：首先，將豬肉切片，放入碗中，加蒜頭、蔥段、醬油、紅糖略為醃漬。
  (First, slice the pork and place it in a bowl. Add garlic, scallion sections, soy sauce, and brown sugar to marinate briefly.)

• 下鍋煎肉：起一油鍋，先將肉片下鍋煎至表面金黃，起鍋備用。
  (Heat a pan with oil. Pan-fry the pork slices until the surface is golden brown, then remove and set aside.)
  
• 準備辛香料：接著準備蒜片、蔥段 (越多越好)。
  (Next, prepare sliced garlic and scallion sections—the more, the better.)
  
• 回鍋快炒：另起一油鍋，將蒜片、蔥白下鍋爆香。隨後，倒入肉片拌炒之後，加入蔥綠、一點點醬油拌炒後即可以裝盤起鍋。
  (Heat another pan with oil. Sauté the garlic slices and white parts of the scallions until fragrant. Then, pour in the pork slices and stir-fry. Add the green parts of the scallions and a little soy sauce, stir-fry briefly, then plate and serve.)

到底哪天才能做出我媽的水準阿？？？無解~~~@@

🇺🇸 Read in English

When will I ever be able to make it to my mom's standard??? An unsolved mystery~~~ @@

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【食譜】[日式] 海苔壽司

由於歷史背景跟地緣的關係，其實在台灣相當容易吃到很道地的日本食物。

SUSHI，我想這是一種在台灣到處吃得到的東西吧!

所有壽司中，我最愛的就屬握壽司(NIGILI)了，再來，就是簡單的海苔壽司囉~
雖然只是在海苔中，包入醋飯跟簡單的配料，但是不管放入什麼料，都非常對味，
非常適合炎炎夏日當正餐食用!

日式炸天婦羅蝦(拉長蝦)

上一篇日式炸蝴蝶蝦的誕生，是因為我不知道如何將蝦身拉長來製作天婦羅蝦。蝴蝶蝦讓我炸成功後，我在 MSN 請教咪購正確的天婦羅蝦刀法，他也很熱心的傾囊相授。不過因為沒有示範可以參考，其實我對那刀法還是不怎麼有信心！

今晚在公司等司機送貨回來載我回家，他回到公司已經八點多了，期間我到樓下買了泡麵果腹，統一「來一桶」碗麵，聽說台灣只有來一「客」厚~~雖然泡麵有兩塊麵，也附了滷蛋，也許因為是阿六廠的產品，所以口味~~反正吃不餓就好了辣！

🇺🇸 Read in English

The creation of my previous Japanese-style fried butterfly shrimp was because I didn't know how to stretch the shrimp body to make tempura shrimp. After successfully frying the butterfly shrimp, I asked Migo on MSN for the correct tempura shrimp knife technique, and he enthusiastically taught me everything he knew. However, since there was no visual demonstration to refer to, I wasn't very confident in my knife skills!

Tonight, I waited at the company for the driver to return from delivery to take me home. It was already past 8 PM when he got back. During that time, I went downstairs to buy instant noodles to fill my stomach. It was Uni-President's "Lai Yi Tong" bowl noodles (I heard Taiwan only has "Lai Yi Ke" haha~~). Although the instant noodles had two blocks of noodles and included a braised egg, maybe because it was a product from a mainland factory, the taste was... well, as long as it stops the hunger!

📋 本文段落導覽

• 1. 前言：未滿足的宵夜口腹之慾
• 2. 蝦身拉長的秘密：天婦羅蝦刀法大公開
• 3. 炸物過程與成果分享

前言：未滿足的宵夜口腹之慾

這種狀況，想當然爾，怎麼可能滿足得了我的口腹之慾？
所以回到家翻翻冰箱，看來看去，只有蝦子還能引起我的興趣。(重點是冰箱快空了！@@)

本來只想把蝦燙一燙就好，突然想起咪購敎我的刀法，反正閒閒沒事，那來練習一下也好，反正失敗了也沒人看到，結果，竟然被我練出來了也，哇哈哈哈哈~我真是天才！！(會不會太臭屁？)

🇺🇸 Read in English

Under these circumstances, of course, how could that satisfy my appetite? So when I got home, I rummaged through the fridge. Looking around, only the shrimp caught my interest. (The main point is that the fridge was almost empty! @@)

I originally just wanted to blanch the shrimp, but suddenly remembered the knife technique Migo taught me. Since I had nothing to do, I thought I might as well practice it. If I fail, no one will see it anyway. As a result, I actually managed to pull it off! Wahahaha~ I'm a genius!! (Am I bragging too much?)

蝦身拉長的秘密：天婦羅蝦刀法大公開

處理好的蝦，變成這樣子：

這原理有點像把蝦當彈簧拉開，先正面斜切幾刀，注意只切一半！再反過來，在間隔中以同樣方向劃刀，照樣切好之後就可以像彈簧一樣，把蝦子拉長了！！YA！

此後的做法跟蝴蝶蝦類似，我就不在這重複囉！附上照片，大家自己參考唄~^^

🇺🇸 Read in English

The prepared shrimp looks like the photo above.

The principle is a bit like stretching the shrimp like a spring. First, make a few diagonal cuts on the front, being careful to only cut halfway through! Then turn it over and make cuts in the same direction in between the previous cuts. After cutting it this way, you can stretch the shrimp out like a spring!! YA!

The subsequent frying steps are similar to the butterfly shrimp, so I won't repeat them here! I've attached photos for your reference~ ^^

炸物過程與成果分享

裹上粉漿後下鍋油炸

炸至金黃酥脆後起鍋瀝油

哇哈哈哈哈~~~~
有照片為證，一分的事實勝於十分的雄辯~~~
我會做天婦羅蝦了~~~YA~~~~~~~~~~~~~
好爽！^^

🇺🇸 Read in English

Wahahahaha~~~~
I have photos as proof; one ounce of fact is worth a pound of eloquence~~~
I know how to make tempura shrimp now~~~ YA~~~~~~~~~~~~~
Feels so good! ^^

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日式炸蝴蝶蝦

中午帶著實驗的心態製作日式炸蝴蝶蝦，經過一番努力終於讓我實驗成功了~好豐盛的一個早午餐呀~
第一次試作，難免未盡完美，配料也是臨時翻的，所以擺盤不太好看！不過能夠做成功已經很滿意囉！哈哈！好吃唷~

🇺🇸 Read in English

At noon, I made Japanese-style fried butterfly shrimp with an experimental mindset. After some effort, my experiment finally succeeded! What a hearty brunch~

Since it was my first attempt, it's inevitably imperfect, and the side ingredients were whatever I could find, so the plating isn't very pretty! But I'm quite satisfied that I managed to make it successfully! Haha! It's delicious~

嚴格說起來這一道菜不能列入懶人料理，因為實在是太費工辣~ 準備的材料也不少。上週末去買了一些很讚的明蝦，一直想實驗炸天婦羅，所以前幾天在線上跟咪購請教作法，(他以前當過日本料理師傅，專業的咧！)由於炸天婦羅需要靠刀工來處理蝦身，也不是講一講就能切出來的刀工，所以，他建議我可以先試試看將蝦片開，做成蝴蝶蝦先試試看。早上在家處理公事到十一點多，想想，吃飽飯再進公司好了。

翻翻冰箱冷凍庫看到上週買回來的明蝦，之前去超市也添購了天婦羅粉跟麵包粉，於是決定來試試看！

之前咪購跟我說，片蝦的時候，最重要的一步就是要把蝦身的筋切斷，要很小心不要把肉身給切斷了，果然，今天五隻蝦就被我切斷了兩隻，刀子磨得很利，力道並不好控制。尤其是我們這種拿筆的，拿刀怎麼會靈活呢？(牽拖~@@)

土法煉鋼將「碩果僅存」的三隻蝦片好，接下來就是準備油炸囉，做法如下：

🇺🇸 Read in English

Strictly speaking, this dish cannot be classified as lazy cooking because it takes too much effort~ and requires quite a few ingredients. Last weekend, I bought some awesome prawns and always wanted to experiment with making shrimp tempura. So, a few days ago, I asked Migo online for the recipe (he used to be a Japanese cuisine chef, very professional!). Since frying tempura requires knife skills to prepare the shrimp, which isn't something you can master just by hearing about it, he suggested I try slicing the shrimp open to make butterfly shrimp first.

Rummaging through the freezer, I saw the prawns I bought last week. I had also purchased tempura batter mix and breadcrumbs from the supermarket earlier, so I decided to give it a try!

Migo told me before that when butterflying the shrimp, the most important step is to cut the tendons in the shrimp's body. You have to be very careful not to cut completely through the meat. Sure enough, out of the five shrimps today, I accidentally cut two in half. The knife was sharpened very well, and the force wasn't easy to control. Using my amateur skills, I managed to butterfly the 'three surviving' shrimps. Next is getting ready to deep-fry.

🛒 準備材料 (Ingredients)

• 明蝦或草蝦 (Prawns or Grass Shrimp)： 愛吃幾隻就準備幾隻
• 天婦羅粉 (Tempura Batter Mix)： 適量
• 玉米筍 (Baby Corn)： 數根
• 麵包粉 (Panko/Breadcrumbs)： 適量
• 雞蛋 (Egg)： 1 顆
• 生菜、蕃茄 (Lettuce and Tomato)： 適量 (擺盤用)

👨‍🍳 作法步驟 (Instructions)

• 處理蝦身：將蝦去頭，剝殼，將蝦從背上片開，取出泥腸後，兩翼再輕輕各劃上一刀。然後將蝦翻過來，在蝦腹輕輕劃橫刀，將筋切斷，這樣蝦子炸的時候就不會捲起來，會變漂亮的蝦排。此時力道要好好控制，不然很容易將蝦切斷喔！
  (Remove the head and shell of the shrimp. Slice the shrimp open from the back, remove the digestive tract, and gently make a light cut on each of the two 'wings'. Then turn the shrimp over and gently make horizontal cuts on the belly to sever the tendons. This prevents the shrimp from curling up when fried. Control your force well, otherwise, it's easy to cut the shrimp in half!)

輕劃蝦腹切斷蝦筋

漂亮的蝴蝶蝦排完成

• 準備粉漿：接著準備粉漿，約一碗天婦羅粉加上一整顆蛋先攪拌，再慢慢加入水調成漿狀。
  (Prepare the batter. Mix about a bowl of tempura flour with a whole egg first, then slowly add water and stir until it becomes a paste.)
• 裹粉油炸：起一油鍋，油要足夠浸到整隻蝦，油溫約 180 度，可以用粉漿做測試，一滴下去馬上浮起來的狀態就差不多了。將蝦沾點乾粉之後，裹上粉漿，再裹上麵包粉之後就可以下鍋油炸，一開始用小火，避免將麵包粉燒焦。
  (Heat a pot of oil. There should be enough oil to submerge the whole shrimp. The oil temperature should be around 180°C. Coat the shrimp lightly with dry flour, dip it into the wet batter, coat it with breadcrumbs, and then deep-fry. Start with low heat to prevent burning the breadcrumbs.)

• 逼油起鍋：翻面炸到有點金黃色後，開文火逼油之後就可以起鍋了。起鍋後用紙巾將多餘的油瀝乾。剩下的粉漿裹上玉米筍下鍋油炸，這時火也不能太大唷，玉米筍容易燒焦。
  (After flipping and frying until somewhat golden brown, turn up the heat slightly to force out the oil, then remove it from the pan. Drain excess oil with paper towels. Coat the baby corns with the remaining batter and deep-fry them.)

順便炸些玉米筍

起鍋瀝油

• 擺盤上桌：生菜切絲擺盤淋上沙拉醬，切兩片蕃茄當裝飾，鋪上紙巾，將蝦排及玉米筍擺上，就是一道豪華感十足的「日式炸蝴蝶蝦」拼盤囉~^^
  (Shred the lettuce for the base, drizzle with salad dressing, slice tomatoes for garnish, and place the shrimp cutlets and baby corns on top. Now you have a luxurious 'Japanese-style Fried Butterfly Shrimp' platter~ ^^)

吃的時候可以沾點用味霖加柴魚汁及蘿蔔泥調成的沾醬，我今天沒有準備。不過因為食材新鮮，雖然吃的是原味，但是食材的香甜完全展現出來，讓我到現在還是口齒留香唷~

🇺🇸 Read in English

When eating, you can dip it in a sauce made of mirin, bonito soy sauce, and grated daikon radish, though I didn't prepare any today. However, because the ingredients are fresh, even though I ate it plain, the sweetness of the seafood was fully revealed, leaving a lingering flavor in my mouth even now~

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