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~
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!)
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