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。
2017/10/03
【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。
2017/03/02
【食譜】[日式] 午魚一夜干DIY很容易
所謂的一夜干，就是將海鮮浸泡鹽水入味後掛起晾乾一夜而得名。一夜
干跟魚乾不同的地方，在水份的含量。也因為經過風乾，更能把鮮味鎖
住，拿來乾煎或燒烤，滋味當然不言可喻。
2016/12/11
【食譜】[湯品]波士頓龍蝦料理(三) 味噌波龍湯 家常吃或當年菜，都很方便!
近幾年波龍(波士頓龍蝦)這種食材，在台灣市面上不管是活體還是生鮮
或冷凍的，都相當容易買到。跟一般我們台灣產的龍蝦比，波龍在價格
上真的是親民不少。本食譜用的是在Costco買的冷凍龍蝦尾，一個的價
位大概在台幣300元左右。味噌採用的是日本產的鄉村味噌，喝起來的
味道更香醇，真的自己要吃買好一點，差沒多少錢。
2014/01/12
2013/12/01
2010/09/30
2010/06/06
熟章魚兩吃(一)-和風章魚炊飯
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
【食譜】熟章魚兩之二-和風滷章魚
既然有飯，那就要來點小菜認識一下，吃飯才不會無聊....XD
做完上一道炊飯還剩半隻左右的章魚腳，因為已經放在冰箱隔夜
冷藏，所以腥味比剛買回家重了一些，所以不太適合直接吃囉。
話說，山不轉路轉，路不轉人轉，人不轉地球還是繼續轉.....(扯太遠)
2009/11/12
【食譜】[日式] 胭脂蝦三吃-生魚片、電冰箱土製握壽司、烤蝦頭
之前去東港買到現流的大甜蝦，已經讓冰箱夫婦驚艷不已。上個月
底碧砂漁港一遊，發現等級更高的胭脂蝦，二話不說就掃了一些帶
回台中。像甜蝦跟胭脂蝦這種蝦類，一般在市面上並不容易買到。
2007/06/09
日式炸天婦羅蝦(拉長蝦)
上一篇日式炸蝴蝶蝦的誕生，是因為我不知道如何將蝦身拉長來製作天婦羅蝦。蝴蝶蝦讓我炸成功後，我在 MSN 請教咪購正確的天婦羅蝦刀法，他也很熱心的傾囊相授。不過因為沒有示範可以參考，其實我對那刀法還是不怎麼有信心！
今晚在公司等司機送貨回來載我回家，他回到公司已經八點多了，期間我到樓下買了泡麵果腹，統一「來一桶」碗麵，聽說台灣只有來一「客」厚~~雖然泡麵有兩塊麵，也附了滷蛋，也許因為是阿六廠的產品，所以口味~~反正吃不餓就好了辣！
🇺🇸 Read in English
The creation of my previous Japanese-style fried butterfly shrimp was because I didn't know how to stretch the shrimp body to make tempura shrimp. After successfully frying the butterfly shrimp, I asked Migo on MSN for the correct tempura shrimp knife technique, and he enthusiastically taught me everything he knew. However, since there was no visual demonstration to refer to, I wasn't very confident in my knife skills!
Tonight, I waited at the company for the driver to return from delivery to take me home. It was already past 8 PM when he got back. During that time, I went downstairs to buy instant noodles to fill my stomach. It was Uni-President's "Lai Yi Tong" bowl noodles (I heard Taiwan only has "Lai Yi Ke" haha~~). Although the instant noodles had two blocks of noodles and included a braised egg, maybe because it was a product from a mainland factory, the taste was... well, as long as it stops the hunger!
前言：未滿足的宵夜口腹之慾
這種狀況，想當然爾，怎麼可能滿足得了我的口腹之慾？
所以回到家翻翻冰箱，看來看去，只有蝦子還能引起我的興趣。(重點是冰箱快空了！@@)
本來只想把蝦燙一燙就好，突然想起咪購敎我的刀法，反正閒閒沒事，那來練習一下也好，反正失敗了也沒人看到，結果，竟然被我練出來了也，哇哈哈哈哈~我真是天才！！(會不會太臭屁？)
🇺🇸 Read in English
Under these circumstances, of course, how could that satisfy my appetite? So when I got home, I rummaged through the fridge. Looking around, only the shrimp caught my interest. (The main point is that the fridge was almost empty! @@)
I originally just wanted to blanch the shrimp, but suddenly remembered the knife technique Migo taught me. Since I had nothing to do, I thought I might as well practice it. If I fail, no one will see it anyway. As a result, I actually managed to pull it off! Wahahaha~ I'm a genius!! (Am I bragging too much?)
蝦身拉長的秘密：天婦羅蝦刀法大公開
處理好的蝦，變成這樣子：
這原理有點像把蝦當彈簧拉開，先正面斜切幾刀，注意只切一半！再反過來，在間隔中以同樣方向劃刀，照樣切好之後就可以像彈簧一樣，把蝦子拉長了！！YA！
此後的做法跟蝴蝶蝦類似，我就不在這重複囉！附上照片，大家自己參考唄~^^
🇺🇸 Read in English
The prepared shrimp looks like the photo above.
The principle is a bit like stretching the shrimp like a spring. First, make a few diagonal cuts on the front, being careful to only cut halfway through! Then turn it over and make cuts in the same direction in between the previous cuts. After cutting it this way, you can stretch the shrimp out like a spring!! YA!
The subsequent frying steps are similar to the butterfly shrimp, so I won't repeat them here! I've attached photos for your reference~ ^^
炸物過程與成果分享
哇哈哈哈哈~~~~
有照片為證，一分的事實勝於十分的雄辯~~~
我會做天婦羅蝦了~~~YA~~~~~~~~~~~~~
好爽！^^
🇺🇸 Read in English
Wahahahaha~~~~
I have photos as proof; one ounce of fact is worth a pound of eloquence~~~
I know how to make tempura shrimp now~~~ YA~~~~~~~~~~~~~
Feels so good! ^^
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2007/06/06
日式炸蝴蝶蝦
中午帶著實驗的心態製作日式炸蝴蝶蝦，經過一番努力終於讓我實驗成功了~好豐盛的一個早午餐呀~
第一次試作，難免未盡完美，配料也是臨時翻的，所以擺盤不太好看！不過能夠做成功已經很滿意囉！哈哈！好吃唷~ 
🇺🇸 Read in English
At noon, I made Japanese-style fried butterfly shrimp with an experimental mindset. After some effort, my experiment finally succeeded! What a hearty brunch~
Since it was my first attempt, it's inevitably imperfect, and the side ingredients were whatever I could find, so the plating isn't very pretty! But I'm quite satisfied that I managed to make it successfully! Haha! It's delicious~
嚴格說起來這一道菜不能列入懶人料理，因為實在是太費工辣~ 準備的材料也不少。上週末去買了一些很讚的明蝦，一直想實驗炸天婦羅，所以前幾天在線上跟咪購請教作法，(他以前當過日本料理師傅，專業的咧！)由於炸天婦羅需要靠刀工來處理蝦身，也不是講一講就能切出來的刀工，所以，他建議我可以先試試看將蝦片開，做成蝴蝶蝦先試試看。早上在家處理公事到十一點多，想想，吃飽飯再進公司好了。
翻翻冰箱冷凍庫看到上週買回來的明蝦，之前去超市也添購了天婦羅粉跟麵包粉，於是決定來試試看！
之前咪購跟我說，片蝦的時候，最重要的一步就是要把蝦身的筋切斷，要很小心不要把肉身給切斷了，果然，今天五隻蝦就被我切斷了兩隻，刀子磨得很利，力道並不好控制。尤其是我們這種拿筆的，拿刀怎麼會靈活呢？(牽拖~@@)
土法煉鋼將「碩果僅存」的三隻蝦片好，接下來就是準備油炸囉，做法如下：
🇺🇸 Read in English
Strictly speaking, this dish cannot be classified as lazy cooking because it takes too much effort~ and requires quite a few ingredients. Last weekend, I bought some awesome prawns and always wanted to experiment with making shrimp tempura. So, a few days ago, I asked Migo online for the recipe (he used to be a Japanese cuisine chef, very professional!). Since frying tempura requires knife skills to prepare the shrimp, which isn't something you can master just by hearing about it, he suggested I try slicing the shrimp open to make butterfly shrimp first.
Rummaging through the freezer, I saw the prawns I bought last week. I had also purchased tempura batter mix and breadcrumbs from the supermarket earlier, so I decided to give it a try!
Migo told me before that when butterflying the shrimp, the most important step is to cut the tendons in the shrimp's body. You have to be very careful not to cut completely through the meat. Sure enough, out of the five shrimps today, I accidentally cut two in half. The knife was sharpened very well, and the force wasn't easy to control. Using my amateur skills, I managed to butterfly the 'three surviving' shrimps. Next is getting ready to deep-fry.
🛒 準備材料 (Ingredients)
- 明蝦或草蝦 (Prawns or Grass Shrimp)： 愛吃幾隻就準備幾隻
- 天婦羅粉 (Tempura Batter Mix)： 適量
- 玉米筍 (Baby Corn)： 數根
- 麵包粉 (Panko/Breadcrumbs)： 適量
- 雞蛋 (Egg)： 1 顆
- 生菜、蕃茄 (Lettuce and Tomato)： 適量 (擺盤用)
👨🍳 作法步驟 (Instructions)
-
處理蝦身：將蝦去頭，剝殼，將蝦從背上片開，取出泥腸後，兩翼再輕輕各劃上一刀。然後將蝦翻過來，在蝦腹輕輕劃橫刀，將筋切斷，這樣蝦子炸的時候就不會捲起來，會變漂亮的蝦排。此時力道要好好控制，不然很容易將蝦切斷喔！
(Remove the head and shell of the shrimp. Slice the shrimp open from the back, remove the digestive tract, and gently make a light cut on each of the two 'wings'. Then turn the shrimp over and gently make horizontal cuts on the belly to sever the tendons. This prevents the shrimp from curling up when fried. Control your force well, otherwise, it's easy to cut the shrimp in half!)
-
準備粉漿：接著準備粉漿，約一碗天婦羅粉加上一整顆蛋先攪拌，再慢慢加入水調成漿狀。
(Prepare the batter. Mix about a bowl of tempura flour with a whole egg first, then slowly add water and stir until it becomes a paste.)
-
裹粉油炸：起一油鍋，油要足夠浸到整隻蝦，油溫約 180 度，可以用粉漿做測試，一滴下去馬上浮起來的狀態就差不多了。將蝦沾點乾粉之後，裹上粉漿，再裹上麵包粉之後就可以下鍋油炸，一開始用小火，避免將麵包粉燒焦。
(Heat a pot of oil. There should be enough oil to submerge the whole shrimp. The oil temperature should be around 180°C. Coat the shrimp lightly with dry flour, dip it into the wet batter, coat it with breadcrumbs, and then deep-fry. Start with low heat to prevent burning the breadcrumbs.)
-
逼油起鍋：翻面炸到有點金黃色後，開文火逼油之後就可以起鍋了。起鍋後用紙巾將多餘的油瀝乾。剩下的粉漿裹上玉米筍下鍋油炸，這時火也不能太大唷，玉米筍容易燒焦。
(After flipping and frying until somewhat golden brown, turn up the heat slightly to force out the oil, then remove it from the pan. Drain excess oil with paper towels. Coat the baby corns with the remaining batter and deep-fry them.)
-
擺盤上桌：生菜切絲擺盤淋上沙拉醬，切兩片蕃茄當裝飾，鋪上紙巾，將蝦排及玉米筍擺上，就是一道豪華感十足的「日式炸蝴蝶蝦」拼盤囉~^^
(Shred the lettuce for the base, drizzle with salad dressing, slice tomatoes for garnish, and place the shrimp cutlets and baby corns on top. Now you have a luxurious 'Japanese-style Fried Butterfly Shrimp' platter~ ^^)
吃的時候可以沾點用味霖加柴魚汁及蘿蔔泥調成的沾醬，我今天沒有準備。不過因為食材新鮮，雖然吃的是原味，但是食材的香甜完全展現出來，讓我到現在還是口齒留香唷~
🇺🇸 Read in English
When eating, you can dip it in a sauce made of mirin, bonito soy sauce, and grated daikon radish, though I didn't prepare any today. However, because the ingredients are fresh, even though I ate it plain, the sweetness of the seafood was fully revealed, leaving a lingering flavor in my mouth even now~
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