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。
2017/11/25
【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!
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
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。
🇺🇸 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.
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~
📋 本文段落導覽
變身一：紅燒牛肉湯
🛒 準備材料
- 欣欣牌紅燒牛肉罐頭： 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。
(Boil radish and dried salted fish (optional) to make a broth.)
-
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。
(Take the broth you just made and mix it 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
- 欣欣牌紅燒牛肉罐頭： 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。
(Pour the remaining braised beef into a pot, add water until 70% full, and season with spicy bean paste and soy sauce. Then transfer the cooked radish chunks into the braising liquid, simmer for 5 minutes, turn off the heat, and let the radish slowly absorb the beef juices.)
-
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。
(Next, boil some plain noodles. Thick or thin, more or less, it's up to your personal preference.)
-
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。
(Drain the cooked noodles and place them in a bowl. Drizzle with the braising sauce, then arrange the beef and other ingredients on top.) -
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！
(If you like the taste of scallions, add a generous amount of chopped scallions, and garnish with a little minced red chili for a beautiful visual! Just like that, a bowl of braised beef dry noodles is easily created. It's really fast and convenient!)
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，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!
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!
食材小知識：筍絲、柴魚湯底與魚漿
魷魚羹裡面有一樣相當重要的食材叫做筍絲。夏天是竹筍產季，自己買鮮筍切絲比較經濟實惠；若冬天筍子不多，就可以利用這種真空包的筍絲。雖然鮮甜度不若鮮筍，但口感還是不差的。因為這種筍絲含鹽量很高，一開始要先花點時間洗掉鹽味，大約換個三次水就可以了。
羹湯的湯底大多是柴魚風味。剛好家裡有從築地帶回來的鰹節粉，這粉真的超方便，小小一匙用熱水泡開就是好喝的柴魚湯。如果找不到這種，用一般的柴魚片或烹大師鰹魚風味來熬湯也可以。
準備材料 (Ingredients)
🛒 主要食材
- 發泡魷魚 (Rehydrated Squid)： 適量 (建議選用魷魚翅部位口感最好)
- 魚羹 (Fish Paste Chunks)： 1 碗 (可用新鮮鯊魚漿或旗魚漿製作)
- 筍絲 (Bamboo Shoot Shreds)： 300g
- 雞蛋 (Egg)： 1 顆
- 九層塔 (Basil)： 少許
- 柴魚片或鰹魚粉 (Bonito Flakes or Powder)： 適量
- 玉米粉 (Cornstarch)： 1 碗 (勾芡用)
🧂 調味料
- 鹽巴 (Salt)： 少許
- 糖 (Sugar)： 1 大匙
- 味精 (MSG)： 少許 (若不喜歡可省略)
- 白胡椒粉 (White Pepper)： 少許
- 醬油 (Soy Sauce)： 2 大匙 (調色用)
- 沙茶醬 (Shacha Sauce)： 適量 (可用香油稀釋備用)
- 香油 (Sesame Oil)： 適量
- 烏醋 (Black Vinegar)： 適量
作法步驟 (Instructions)
-
熬煮湯底與筍絲：取一深鍋加水至八分滿約 5 公升，將水煮開後，放入柴魚片或是 3 大匙鰹節粉熬成湯底。接著將剛剛洗好的筍絲下鍋，連同高湯一起滾煮約 15 分鐘備用。最後轉小火保溫慢滾，再把魚羹加到湯裡面。
(Boil about 5 liters of water in a deep pot. Add bonito flakes or powder to make the broth base. Add the washed bamboo shoot shreds and boil for about 15 minutes. Turn to low heat, then add the fish paste chunks into the soup.)
-
調味與勾芡：加入適量的鹽巴、白胡椒粉調味，並利用少許醬油調色。接著利用玉米粉勾濃芡（玉米粉兌水慢慢勾，用玉米粉勾出的羹湯比較不會反水）。
(Season with salt and white pepper, and use a little soy sauce for color. Thicken the soup with a cornstarch slurry. Cornstarch is preferred as it prevents the soup from thinning out later.)
-
打入碎蛋花：勾完芡之後，將一顆蛋打散，然後倒進去打成碎蛋花。這樣基本的羹湯底就完成了，把火開到最小慢慢滾。
(After thickening, beat an egg and slowly pour it in to create an egg drop effect. Keep the heat on the lowest setting.)
-
汆燙魷魚：因為發泡魷魚不耐煮，所以要吃之前現燙再加到湯裡口感最好。將魷魚下鍋汆燙至稍微蜷曲，即可起鍋。
(Because rehydrated squid overcooks easily, it's best to quickly blanch it in boiling water just before serving until it slightly curls up.)
-
組裝盛盤：碗中裝入熱騰騰的羹湯底與現燙的魷魚，放上新鮮九層塔，淋上用香油稀釋過的沙茶醬與烏醋，即可上桌享用！
(Ladle the hot soup into a bowl, add the blanched squid, top with fresh basil, and drizzle with black vinegar and shacha sauce diluted with sesame oil. Serve and enjoy!)
成果與心得分享 (Conclusion)
這樣一碗在外面應該也要賣到 45 元以上吧？自己在家 DIY，魷魚吃通海都沒關係，只怕買不夠回家吃啊！
🇺🇸 Read in English
A bowl like this would easily cost over 45 TWD outside. By making it yourself at home, you can add as much squid as you want without worrying about the cost. The only fear is not buying enough squid to satisfy your cravings!
追蹤更多美食與食譜資訊
本文照片由 SONY A7R II 拍攝
2017/05/26
2017/05/14
【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.
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.)
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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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