2017 ~ 負鼠廚房，你的附屬廚房~電冰箱的手作DIY教室

2017/11/25

【食譜】[中式] 桂丁香菇雞湯

桂丁土雞是我們台灣人培育出來，第一隻有血統認證的土雞，曾經獲選
為國宴指定雞種，其美味程度自然不在話下。這麼好的土雞，除了拿來
燒烤吃原味之外，拿來煮湯也是相當合適的。今天冰箱就利用桂丁雞，
來教大家做這道本身就很容易作的桂丁香菇雞湯。

2017/10/21

【食譜】[西式] [各類刀工習作] 手風琴馬鈴薯(蛋奶素)

雖然這不是我最近開始練刀工的作品，不過「耐心」跟「利刀」也是相當重要的一環，所以我將它收入習作之中。雖然烹煮的過程時間較長，但是成品散發出來的香氣及口感，相信大人小孩都會愛不釋口喔！

🇺🇸 Read in English

Although this isn't my latest knife skills practice, "patience" and a "sharp knife" are crucial for this dish, so I'm including it in my culinary exercises. While the baking process takes a bit of time, the resulting aroma and texture will definitely make both adults and children fall in love with it!

📋 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)

🛒 主要食材 (2人份)

馬鈴薯 (Potatoes)： 2 顆
奶油 (Butter)： 1 小塊 (對乳製品過敏者可用橄欖油代替)

🧂 調味料

鹽 (Salt)： 少許
洋香菜葉 (Parsley Leaves)： 少許

作法步驟 (Instructions)

切片不切斷：將馬鈴薯橫切，最底下不要切斷，間隔約 0.2 公分。
(Slice the potatoes thinly crosswise, leaving the bottom intact. Make the slices about 0.2 cm apart.)

💡 冰箱小秘訣：怕一刀切斷的話，可以在馬鈴薯兩側墊上兩根筷子，這樣刀子往下切時就會被筷子擋住，保證不會切斷底部喔！

初步烘烤：接著進入烤箱，灑鹽後先以 180°C 烤約 5 分鐘，讓食材有點熱度。旋風烤箱跟氣炸鍋不須預熱；一般傳統烤箱，請先預熱 10~15 分鐘，再將食材放入烹調。
(Sprinkle with salt and bake at 180°C for about 5 minutes to warm up the potatoes. Convection ovens and air fryers do not require preheating; for traditional ovens, please preheat for 10-15 minutes first.)
塗抹奶油：5 分鐘後，趁食材有點溫度，將奶油塗上，任其融化滲透進切面中。
(After 5 minutes, while the potatoes are warm, brush them with butter, allowing it to melt and seep into the slices.)

繼續燒烤：接著以 180°C 的溫度，繼續燒烤 40 分鐘左右即可。燒烤期間，可以不時拿刷子沾烤盤裡的奶油塗抹表面，風味會更好。
(Continue baking at 180°C for about 40 minutes. During baking, you can occasionally brush the potatoes with the melted butter from the pan for better flavor.)
撒香料盛盤：將烤好的馬鈴薯取出擺盤，撒上乾的洋香菜葉末之後，即可上桌。
(Remove the baked potatoes, plate them, and sprinkle with dried parsley before serving.)

成果與心得分享 (Conclusion)

這道料理的訣竅很簡單，就是「要有耐心等啦」！成品著實美味可口。如果對蛋奶過敏的朋友也別擔心，將奶油以橄欖油取代，一樣美味好吃喔！

🇺🇸 Read in English

The secret to this dish is very simple: "be patient and wait!" The final result is truly delicious. Don't worry if you are allergic to dairy; simply replace the butter with olive oil, and it will be just as tasty!

追蹤更多美食與食譜資訊

2017/10/19

【食譜】[中式] 小吃自己在家做-台式米粉湯

冰箱平常是一個獨居老人，其實很少有機會煮這種一大鍋的料理。這天
是應人客的要求，因為他很喜歡吃米粉湯，所以人多好辦事，才能有機
會把這一鍋生出來跟大家分享。利用的材料，全部都在全聯或超市可以
買到，煮出來的分量，對一般小家庭來說，四個人要吃飽是絕對足夠的。

2017/10/03

【食譜】[各類刀工習作] [日式] 和風檸檬蝦花

這是冰箱在這邊開的新單元，主要是跟大家介紹一些最近冰箱在家沒事
練刀工的習作。要練好刀工，首先要有一把好刀，現在我用的是德國雙
人牌的日式廚刀，目前網路特價中(連磨刀器)千元有找，真的是一把又
輕又利，相當值得入手的好刀。刀再好沒勤磨也沒用，所以整組購買相
當划算，有需要的請自行搜尋。

2017/09/14

【食譜】香烤桂丁雞-冰箱教你烤國宴雞，簡單到爆!

過年的時候，冰箱一直在烤雞。但是不管烤幾隻，大家都吃得爽歪歪的，
因為我們家買回來的雞，就是台灣第一隻有品種認證的桂丁國宴雞。

2017/07/31

【食譜】人稱極品夢幻之魚的橫帶石鯛拆解示範，以及夢幻2吃DIY(生魚片+味噌湯)

橫帶石鯛因為產量稀少、肉質鮮美，加上不容易捕獲的關係，所以被饕
客們冠上夢幻之魚的美名。雖然現在已經有人成功繁殖豢養，但畢竟產
量少，在市場上還是相當少見。這次冰箱是早上起床沒事，想說騎著車
趁早市要收攤前去晃晃，意外撿到寶。

2017/07/11

【食譜】[中式] 紅燒小羊膝

羊肉料理，對一般人來說可能要煮的機會比較少，更別說到羊膝的部位
了。其實羊膝這東西，就是帶骨的羊腱肉。一般來說這部位，由於肉質
比較結實又帶筋，一般來說在操作上的難度又會更高一些。

2017/07/02

【食譜】[中式]【罐頭牛肉大變身】前身正港軍用牛肉罐{欣欣牌紅燒牛肉} 紅燒牛肉湯+牛肉乾拌麵

說到牛肉罐頭，相信對很多當過兵的朋友來說，應該多少都有在部隊吃過。這種當年生產用來當作戰備糧的罐頭，當年在部隊只要下個白麵條，就可以變成一碗熱騰騰的紅燒牛肉麵。

市面上其實有不少品牌的紅燒牛肉罐，但其中最經典的，應該就是本文要介紹的「欣欣牌」。為什麼經典呢？因為當年原版的紅燒牛肉罐是退輔會所生產，其工廠也就是今天欣欣食品的前身。過去想要買到這種罐頭，如果不是軍方背景，可能都要委託人家到國軍營站才拿得到。

不過隨著企業民營化，現在欣欣牌的罐頭，在各大賣場也可以輕鬆買得到囉。我這次買到的欣欣紅燒牛肉罐，是在大潤發買到的。815 公克大罐裝，開一罐可以吃好幾天唷。

打開罐頭直接隔水加熱，就可以直接拿來煮麵拌飯，相當方便。

因為拿來做罐頭的肉，大家也別期待會是太高檔的肉，所以這肉吃起來的口感比較硬，也不可能吃到半筋半肉的牛腱子。欣欣牌的調味，我吃過那麼多家裡面，算是比較偏甜，新東陽的紅燒牛肉味道跟它比較相近。

熱好的牛肉，直接就可以當菜吃。當然份量不少，做點變化也很不錯，那就一起來看看怎麼變囉~

🇺🇸 Read in English

Speaking of canned beef, I believe many friends who have served in the military have eaten it in the army. This kind of canned food, originally produced as combat rations, could be turned into a steaming bowl of braised beef noodles just by adding some plain noodles.

There are actually quite a few brands of canned braised beef on the market, but the most classic one is probably the "Hsin Hsin" brand introduced in this article. Why is it a classic? Because the original canned braised beef was produced by the Veterans Affairs Council, and that factory is the predecessor of today's Hsin Hsin Food. In the past, if you wanted to buy this kind of canned food and didn't have a military background, you might have to ask someone to get it from a military commissary.

However, with the privatization of the enterprise, Hsin Hsin brand canned food can now be easily bought in major supermarkets. I bought this can of Hsin Hsin braised beef at RT-Mart. It's a large 815-gram can, so opening one can last for several days.

Simply heat the can in a water bath, and it's ready to be mixed with noodles or rice. It's incredibly convenient.

Since it's canned meat, don't expect premium cuts. The texture is a bit tough, and you won't find half-tendon, half-meat beef shanks here. Compared to other brands I've tried, Hsin Hsin's seasoning leans towards the sweeter side; Hsin Tung Yang's braised beef tastes quite similar to it.

The heated beef can be eaten directly as a main dish. Of course, since the portion is quite large, it's also great to mix things up. Let's see how we can transform it!

📋 本文段落導覽

變身一：紅燒牛肉湯
變身二：紅燒牛肉乾拌麵

變身一：紅燒牛肉湯

🛒 準備材料

罐頭紅燒牛肉： 適量
蘿蔔： 適量
鹹魚乾： 少許 (熬湯底用，可省略)
蔥花： 少許

👨‍🍳 作法步驟：

熬高湯：將蘿蔔加鹹魚 (可免) 煮成高湯。
混合牛肉湯：拿剛剛的高湯，依照自己口味去兌紅燒牛肉，撒上蔥花之後，就是一碗快速又好吃的紅燒牛肉湯。

🇺🇸 Read in English: Braised Beef Soup

Ingredients:

Canned Braised Beef: As needed
White Radish (Daikon): As needed
Dried Salted Fish: A little (for the broth base, optional)
Chopped Scallions: A little

Instructions:

Boil the radish and dried salted fish (optional) to make a clear broth.
Mix the broth with the canned braised beef according to your taste. Sprinkle with chopped scallions, and you have a quick and delicious bowl of braised beef soup!

變身二：紅燒牛肉乾拌麵

🛒 準備材料

罐頭紅燒牛肉： 適量
高湯煮熟的蘿蔔： 數塊
蔥花： 大量
辣椒末： 少許
辣豆瓣醬： 適量
醬油： 適量
白麵條： 1-2 把

👨‍🍳 作法步驟：

調味煮蘿蔔：將剩餘的紅燒牛肉倒入鍋內，加水至七分滿後，用辣豆瓣醬以及醬油調味。然後將煮熟的蘿蔔塊撈起放入滷湯，續煮 5 分鐘關火，讓蘿蔔慢慢吸牛肉汁。
煮麵條：接著可以下點白麵條，要粗要細、要多要少看個人喜好。

裝碗淋汁：將煮熟的麵條瀝乾水分裝碗，淋上滷汁後，再將牛肉及其他配料鋪上。
撒蔥花上桌：喜歡吃蔥味的可以放入大量蔥花，再點綴一點紅辣椒末，視覺就會很漂亮！就這樣，一碗紅燒牛肉拌麵，就這麼輕鬆就變出來，真的快速又方便！

🇺🇸 Read in English: Braised Beef Dry Noodles

Ingredients:

Canned Braised Beef: As needed
Cooked Radish Chunks: A few pieces
Chopped Scallions: A generous amount
Minced Red Chili: A little
Spicy Doubanjiang (Chili Bean Paste): To taste
Soy Sauce: To taste
Plain White Noodles: 1-2 portions

Instructions:

Pour the remaining braised beef into a pot, add water until 70% full, and season with spicy doubanjiang and soy sauce. Transfer the cooked radish chunks into the braising liquid, simmer for 5 minutes, then turn off the heat and let the radish slowly absorb the beef juices.
Boil the plain noodles. (Thickness and amount are up to your personal preference).
Drain the cooked noodles and place them in a bowl. Drizzle with the braising sauce, then arrange the beef and other ingredients on top.
If you love the taste of scallions, add a generous amount! Garnish with a little minced red chili for a beautiful visual. Just like that, a flavorful bowl of braised beef dry noodles is ready!

追蹤更多美食與食譜資訊

2017/06/19

【食譜】[日式] 【深夜食堂試作食譜系列】-01沒有麵的湯麵

《深夜食堂》是日本一部非常有名的漫畫，日前買了 NETFLIX 會員之後，第一步追的劇就是他們自製的《深夜食堂：東京故事》，一共 13 集。這一套劇的第一集，端出來的就是這碗客人指定「沒有麵的湯麵」。

覺得看起來不難做，決定自己依樣畫葫蘆來試做一下，沒想到效果還不錯，那就趕快來看看這一碗怎麼變出來吧！

電冰箱最新食譜書各大通路熱賣中
一人餐桌這邊買唷

🌐 Read in English

[EN] "Midnight Diner" is a very famous Japanese manga. After getting a Netflix subscription recently, the first show I binge-watched was their original series "Midnight Diner: Tokyo Stories" (13 episodes in total). In the very first episode, they served a special off-menu item requested by a customer: "Tanmen without noodles" (Vegetable Soup).

It didn't look too hard to make, so I decided to recreate it at home. To my surprise, it turned out really well! Let's see how you can whip up this comforting bowl of soup.

📖 本文快速導覽

1. 劇中原版參考與食材準備
2. 料理步驟圖解
3. 試作心得與調味筆記

劇中原版參考與食材準備

劇中就是這碗，接下來我們就來做做實驗吧！（圖片取自 Google 搜尋）

【材料準備】

豬白肉涮片
豆芽菜
木耳絲
高麗菜
青蔥段
紅蘿蔔片

※ 以上材料份量都視個人喜好斟酌即可～

【調味料】

日本味霸（味覇 Weipa）：1 小匙

🌐 Read in English

[EN] Ingredients & Seasoning:

Sliced pork belly
Bean sprouts
Shredded wood ear mushrooms
Cabbage
Green onion segments
Sliced carrots

*Adjust the amounts according to your preference!

Seasoning: 1 teaspoon of Weipa (Japanese Chinese-style seasoning paste).

料理步驟圖解

Step 1 & Step 2：爆香與炒料
1. 將白肉涮片先下鍋，乾鍋不放油拌炒。
2. 等到白肉片稍微變白且出油之後，將木耳絲、紅蘿蔔片、蔥段等一起下鍋拌炒。

Step 3 & Step 4：加入蔬菜與水分
3. 接下來，放入高麗菜跟豆芽一起炒。
4. 等菜差不多都半軟了，加水大約至炒鍋 7 分滿左右。

Step 5：調味完成
5. 燒開之後，加入調味品或單純以鹽調味都可以，這樣中華野菜拉麵的基本湯底就完成了！

🌐 Read in English

[EN] Cooking Instructions:

1. Pan-fry the sliced pork belly in a dry wok without adding any extra oil.
2. Once the pork turns white and releases its natural fats, add the wood ear mushrooms, sliced carrots, and green onions, then stir-fry them together.
3. Next, toss in the cabbage and bean sprouts.
4. When the vegetables are softened, pour water into the wok until it's about 70% full.
5. Bring it to a boil, then stir in the seasoning (Weipa or simply salt). Now your Chinese-style vegetable ramen broth is ready!

試作心得與調味筆記

因為劇中顧客要求不要放麵，所以就造就這碗「沒有麵的湯麵」囉！

調味方面，其實日本人味精吃很大，所以也不需要刻意去著墨在放不放現成調味料上面。如果只加鹽調味的話，鮮味會差一點，這點給大家做實作研究上的參考。

NETFLIX 13 集劇情中的料理，可能冰箱沒辦法全部都變出來。就像有一集做梅干，那已經是職人等級的行為，我們這種兩光師還是不要亂搞比較好；還有一集有用到吻仔魚，那個基於生態考量我也不做。其他剩下的，就視這一篇大家的反應，再衡量要不要花時間去研究囉～食譜沒人看，也不用寫了不是嗎？XD

🌐 Read in English

[EN] Recipe Notes:

Since the customer in the show asked to leave the noodles out, we get this wonderful "Tanmen without noodles"!

Regarding the seasoning, Japanese cooking often utilizes umami boosters like MSG, so using a premade seasoning paste like Weipa makes it very authentic. If you only use salt, the broth might lack that deep savory punch—just something to keep in mind!

南北貨俱樂部-美食廚藝生活資訊交流天地

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沒有限制，純粹分享，管你用啥煮東西，好吃就好!歡迎大家分享照片及作法，還有自己的美食用餐經驗~不限烹飪或食譜喔~

食譜分享純屬個人心得！
作者：電冰箱 / Simon

🍽️ 食譜與料理資訊

主廚： 電冰箱 (Simon)

菜色名稱： 沒有麵的湯麵 (深夜食堂食譜致敬)

美味秘訣： 豬肉乾煸出油後再炒菜，加入味霸提鮮最對味！

2017/06/16

【食譜】[中式] 小吃破解DIY-沙茶魷魚羹

魷魚羹是冰箱很愛很愛的小吃之一，在外面有看到沒吃過的店，幾乎都會想停下來嚐嚐。隨著物價上漲，現在吃魷魚羹真的是越來越貴，小小一碗，往往都要價 45 元以上，吃得壓力好大。

其實要做魷魚羹一點都不難，在家煮一大鍋愛吃多少就吃多少，那我們就一起來煮吧！

🇺🇸 Read in English

Squid Thick Soup (Youyu Geng) is one of my absolute favorite Taiwanese street foods. Whenever I see a shop I haven't tried before, I almost always stop for a bowl. However, with rising prices, eating this dish outside is getting more expensive—a small bowl often costs over 45 TWD, which feels like a lot of pressure on the wallet.

Actually, making squid thick soup at home is not difficult at all! You can cook a large pot and eat as much as you want. Let's make it together!

📋 本文段落導覽

1. 食材小知識：筍絲、柴魚湯底與魚漿
2. 準備材料 (Ingredients)
3. 作法步驟 (Instructions)
4. 成果與心得分享 (Conclusion)