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.)
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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.)
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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.)
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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
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