【食譜】[中式] 涼拌鴨掌

天氣越來越熱，這個時候來個重口味的涼拌菜，既消暑又開胃。涼拌鴨掌是我自己很喜歡吃的一道小菜，不過每次上館子吃，一小盤沒幾塊就要 30~50 元，真的不便宜。

其實自己到傳統市場買人家去骨好的鴨掌，一斤差不多只要 80 元。做好的量，大概外面一盤 30 元的可以出 10 盤左右！自己在家做，衛生看得見，也經濟實惠。

🇺🇸 Read in English

As the weather gets hotter, a strongly flavored cold dish is both refreshing and appetizing. Cold tossed duck feet is one of my favorite side dishes, but eating it at restaurants is quite expensive—a small plate with just a few pieces costs 30-50 NTD.

Actually, if you go to a traditional market and buy pre-deboned duck feet, half a kilo only costs about 80 NTD. The amount you make at home is equivalent to about 10 plates at a restaurant! Making it yourself is not only economical but also guarantees hygiene.

📋 本文段落導覽

• 1. 準備材料 (Ingredients)
• 2. 作法步驟 (Instructions)
• 3. 成果與心得分享 (Conclusion)

準備材料 (Ingredients)

這道菜因為食材特性的關係，會用到一點點味精調味。其實不放也沒有關係，只是味道比較沒有那麼鮮美。夏天小黃瓜也不貴，拌點進去味道也相當不錯。

🛒 主要食材

• 去骨鴨掌 (Deboned Duck Feet)： 1 斤 (約 600g)
• 小黃瓜 (Cucumber)： 1 條
• 紅蘿蔔絲 (Shredded Carrots)： 少許
• 薑絲 (Shredded Ginger)： 少許
• 蒜末 (Minced Garlic)： 1 大匙

🧂 調味料

• 辣椒醬 (Chili Sauce)： 1 大匙
• 糖 (Sugar)： 2 小匙
• 香油 (Sesame Oil)： 1 大匙
• 醋 (Vinegar)： 酌量 (推薦添加)
• 味精 (MSG)： 1 小匙 (可省略)
• 鹽 (Salt)： 酌量

作法步驟 (Instructions)

• 清洗與分切：將買回來的去骨鴨掌分切至就口大小（約一口一個），然後用冷開水清洗 2~3 次瀝乾。
  (Cut the deboned duck feet into bite-sized pieces, then wash them 2-3 times with cold boiled water and drain well.)
• 處理配料：小黃瓜去籽切條，紅蘿蔔切絲，薑切絲，蒜頭切末備用。
  (Remove the seeds from the cucumber and cut it into strips. Prepare the shredded carrots, shredded ginger, and minced garlic.)

將所有材料與調味料拌勻

放入冰箱冷藏使其入味

• 拌勻與冷藏入味：將所有材料與調味料放在碗裡拌勻，然後放在冰箱靜置約 3 小時讓食材入味即可。（建議最少醃個一天，味道會最好）
  (Mix all the ingredients and seasonings in a bowl. Let it sit in the refrigerator for about 3 hours to absorb the flavors. For the best taste, it's recommended to marinate it for at least a day.)

💡 冰箱小秘訣：外面有的店家做的版本沒有加醋，但是我覺得沒有加醋吃多了會有點膩口。建議大家還是放一點醋，不但能提味，也有些許防腐保鮮的效果喔！

成果與心得分享 (Conclusion)

自己在家做，想吃多少就做多少。做好的成品，放在冰箱冰個 5~7 天應該都不會壞掉。

鴨掌富含膠原蛋白，脆脆的口感非常「涮嘴」。這東西在我家，絕對活不過兩天就被我一個人幹掉了，分享給也愛這道小菜的你~

🇺🇸 Read in English

💡 Tip: Some restaurants don't add vinegar to this dish, but I find it a bit greasy without it. I highly recommend adding a little vinegar—it not only enhances the flavor but also acts as a mild preservative!

When you make it at home, you can control the portions. The finished dish can be kept in the fridge for 5-7 days. Duck feet are rich in collagen, and their crunchy texture is extremely addictive. In my house, this dish never survives past two days before I finish it all by myself! Sharing this recipe with everyone who loves a good appetizer.

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