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！
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!
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。
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！
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
章魚這東西，算是冰箱還滿喜歡吃的海鮮之一。不過大家有沒有發現，
其實在外面能吃到的章魚料理種類其實並不多?
一般來說，我們最常吃到的章魚料理，不外乎是燙熟後切片沾
芥末醬油或沙拉吃。又或者用壽司醋浸泡，加上薑絲、小黃瓜片
一起食用的章魚醋。講到章魚料理，大家最耳熟能詳的應該就是
在夜市都看得到的"章魚燒"了吧?雖然還有很多其他的料理方式
發表文章
所有留言
