2011/12/05
2011/05/05
佃煮馬鈴薯佐小捲乾(+泡飯)
小捲乾是冰箱很喜歡的一種食材，幾乎家裡都會常備著。小捲乾沒有乾燥魷魚
來得厚，有時候只要烤箱稍微烤過之後，就是一道很簡單方便的零嘴。
其實這類乾燥的魚乾，發泡之後的口感也相當特別。一般生鮮的小捲只要稍
微煮太久一點，馬上肉質就會變成橡皮筋一樣難咬。不過這種發泡過的
小捲乾卻相當耐煮，煮好的口感也會變得很脆很好吃喔。重點是曬過的乾貨，
都會帶著一股乾貨特有的香氣，不需繁複調味就很美味。
2011/03/21
2011/03/20
白蝦兩吃之一-白蝦頭煮蘿蔔味增湯
天氣冷的時候，真是吃蝦蟹的好季節。在這個時候的白蝦，幾乎隻隻帶黃。
因為想實驗自己想的那種烤蝦做法，所以把蝦鮮剝成一尾尾帶尾巴的蝦仁，
然後在從中剖開在保鮮盒裡排好，灑上鹽巴再進冰箱脫水。
心裡是想說脫水過的蝦肉，拿來烤口感應該會比較結實吧?
2010/11/28
2010/09/01
2010/04/30
烤參魚兩吃(原味燒烤+鹽漬)
講到參魚大家可能會覺得有點陌生，不過說到"四破魚"大家可能就
比較熟悉了。沒錯，我們一般在市面上常看到的四破魚，其實就是參
魚的一種。會叫四破魚的原因是這一類的魚，肉質在熟化之後比較
比較容易散掉，因此大家俗稱四破魚。
這種魚跟鮪魚、鯖魚、鰹魚等等一樣，魚死後肉質易腐，所以大多
2009/05/13
2008/08/01
夏日輕食-生魚泡菜蒟蒻麵
經歷了三天體內環保的過程，今晚終於開始正常進食囉！
不過家裡的冰箱已經餓扁了，於是傍晚跑了一趟大潤發補貨。今天去採購到很多不錯的食材喔！尤其是一尾 79 元的嘉鱲魚，我一口氣就先搬兩條回家凍起來慢慢吃。便宜當然要撿阿，同樣 SIZE 的嘉鱲魚平常一條超市可能要賣一百多塊內。
逛到一半的時候，我發現蒟蒻麵這種產品。因為這兩天刻意禁口，發現自己已經不喜歡吃肉囉。蒟蒻高纖又沒熱量，吃完還有飽足感，於是當下決定買回家當我今天的晚餐。（看來這次我真的是有決心要把肚子處理掉囉... *握拳*）
🌐 Read in English
[EN] After a three-day body detox, I finally started eating normally tonight!
My fridge was completely empty, so I took a trip to RT-Mart to restock. I found some great ingredients today, especially a red seabream for only 79 NTD—I bought two right away to freeze and enjoy later! You have to grab a bargain when you see one, as a fish of that size usually costs over a hundred in standard supermarkets.
While shopping, I stumbled upon konjac noodles. Since I had been eating very clean for the past two days, I noticed my craving for heavy meats had vanished. Konjac is high in fiber, practically zero calories, and very filling. I immediately decided to make it my dinner tonight. (Looks like I'm really determined to get rid of my belly this time... *fist pump*!)
食材準備清單
- 蒟蒻麵：1 包
- 韓國泡菜：適量 (含泡菜汁)
- 生魚片：超市買的旗魚、鮪魚生魚片適量
- 調味料：醬油、哇沙米 (山葵醬)
- 點綴：新鮮蔥花
🌐 Read in English
[EN] Ingredients:
- Konjac noodles: 1 pack
- Korean Kimchi: to taste (along with its juice)
- Sashimi: Marlin and Tuna slices (store-bought)
- Seasoning: Soy sauce, Wasabi
- Garnish: Fresh chopped scallions
零負擔料理步驟圖解
Step 1： 將蒟蒻麵開封，用清水沖洗乾淨後，瀝乾水分擺在碗裡打底。
Step 2： 接著在上面鋪上韓國泡菜，並直接將泡菜汁拿來當作麵的淋汁。隨後鋪上超市買來的旗魚、鮪魚生魚片。
Step 3： 在魚肉上淋上一點醬油，邊上擠一點哇沙米。最後在中間放上一點新鮮的蔥花，一道健康零負擔的「麵」就完成了！
🌐 Read in English
[EN] Cooking Instructions:
1. Open the konjac noodles, rinse them thoroughly with clean water, drain well, and place them in a bowl as the base.
2. Top with Korean kimchi, using the kimchi juice directly as the dressing for the noodles. Then, arrange the marlin and tuna sashimi on top.
3. Drizzle a little soy sauce over the fish and add a dab of wasabi on the side. Finally, garnish the center with fresh chopped scallions. Your healthy, guilt-free "noodle" dish is ready!
夏日開胃大口吃
有韓國泡菜、又有生魚片，其實我也不知道該分類去哪國料理？所以就先暫時歸類在日本料理裡囉～
口味完全可以隨個人喜好調整，不僅製作超級簡單，更是非常適合夏日沒胃口、或像我一樣正在體內環保想瘦肚子的人。大家有機會可以在家試看看喔！
食譜分享純屬個人心得！
作者：電冰箱 / Simon
🍽️ 食譜與料理資訊
主廚： 電冰箱 (Simon)
菜色名稱： 低卡泡菜生魚片蒟蒻麵
料理時間： 約 5 分鐘 (免開火料理)
美味秘訣： 直接利用泡菜汁當作拌麵醬汁，酸辣開胃又無油負擔！
相關同好會社團：
- 台灣牛肉麵同好會俱樂部
- 台灣燒肉同好會俱樂部
- 台灣臭豆腐同好會俱樂部
- 台灣便當同好會俱樂部
2008/07/19
懶人料理系列之日式牛丼
大量的洋蔥，配上薄薄的牛肉炒片，甜甜鹹鹹的滋味，就是牛丼最具代表性的樣子。
其實認識我的人都知道冰箱不太吃飯，今天突然覺得肚子很餓，所以就翻了翻
冰箱，現有材料剛好可以做這一碗，二話不說就煮下去了。
洋蔥切絲後，下鍋用小火慢慢炒，炒到洋蔥香味出來變成透明狀。
注意火候，不要把洋蔥炒焦了喔...因為不好看，而且不需要焦掉的風味。
2008/05/11
生魚海鮮壽司上(旗魚握壽司)
冰箱這個人有多宅？
基本上當昨晚ROBIN賢伉儷來家裡坐，ROBIN看到我上拿來吃的握壽司。
當知道是我自己捏出來的時候，他跟我說:你真的已經宅到走火入魔了!!
連握壽司我都在家裡做出來，對他而言真的有點誇張.....
不過少出門，可以減少二氧化碳的排放量，宅男其實都很環保，不是嗎....
會搞這些是因為前幾天那碗生魚蓋飯的關係，因為不是醋飯我真的覺得有遺憾。
2008/04/23
2008/03/24
懶人料理系列之味增肉魚&拉麵
食譜請見我老姐PO的文
那天買的肉魚還剩下四尾，於是就參照我姐的食譜稍微
改良一下。我的版本多加了生抽跟柴魚精，其他的步驟大
同小異，在這邊就不容贅述了。
吃了兩條味增魚後，鍋裡還剩下兩條魚跟很多醬料。
2007/09/04
懶人料理系列之吻仔魚煎蛋
煎蛋，應該是屬於日式的口味吧?
搬家進入倒數計時，想當然耳，冰箱裡面能拿來煮的東西也所剩無幾了。
不買魚、不買肉，雞蛋倒是少數吃完了還會再去補的東西，因為可以放久一點。
沒有生鮮魚肉類，家裡剩下的就剩一些乾貨。因為老爸會準備，所以冷凍庫裡面通常
少不了台灣的吻仔魚。
飯還是要吃阿~
2007/04/21
鮮蝦蕎麥冷麵
昨天有台灣來的客人，晚上出去應酬回到家已經凌晨近五點了，有給他小操到。所以今天早上在家補眠，公司業務就在家裡用電話跟網路遙控囉~其實在家裡除了沒有換衣服之外 (我居家的標準服裝就是四角褲一條，沒了！)，可沒比在公司閒到哪裡去。
🇺🇸 Read in English
I had guests from Taiwan yesterday and went out for drinks, getting home around 5 AM, which was quite exhausting. So this morning, I caught up on sleep at home and handled company business remotely via phone and the internet~ Actually, besides not changing my clothes (my standard homewear is just a pair of boxer shorts, that's it!), I wasn't any less busy than if I were at the office.
算了算，今天我也完成不少事情：跟客戶聯絡訂金付款問題、幫客人訂飯店房間、跟人家討論電力公司案件、主任跟我回報業務結果~ 這些都在我起床後短短兩個小時內完成。看來，我現在的工作效率真的越來越好了。重點是，雖然事情很多很繁雜，但是我卻越做越起勁耶，也許就是這種忙碌的感覺，可以讓我很明確的肯定自己存在的價值，ㄎㄎㄎ~
🇺🇸 Read in English
Counting it up, I accomplished quite a bit today: contacting clients about deposit payments, booking hotel rooms for guests, discussing cases with the power company, and getting business reports from my manager~ All of this was done within just two hours of waking up. It seems my work efficiency is getting better and better. The main point is, even though there are many complicated tasks, I feel more energetic doing them. Maybe this feeling of being busy clearly affirms my existential value, hehehe~
事情忙到一段落之後，發現自己餓了！這幾天也沒吃什麼東西，也許是太熱吧？胃口不太好，一直猛灌水，大概也灌飽了吧？
天氣熱，當然要吃清淡一點囉。下禮拜六就要回台灣了，所以每到這個時候就是我出清庫存品的時候，畢竟回台灣每次都三周到一個月，很多東西放到那時候都壞掉了。基本上現在到不良場所的欲望是非常低的，哈哈哈哈！想當然爾，目前家裡是沒多少東西可以吃的。稍微巡視一下我的倉庫，發現之前買的日本蕎麥麵條，翻翻冷凍庫，還有上回買的蝦子。當然，還有我珍貴的生鮮哇沙米，再不吃，就要爛囉，所以趕緊處理一下。
🇺🇸 Read in English
After finishing up my work, I realized I was hungry! I haven't eaten much these past few days; maybe it's too hot? I don't have much of an appetite and keep chugging water, so I guess I'm full from that.
Since it's hot, naturally I want to eat something light. I'm going back to Taiwan next Saturday, so this is usually the time I clear out my pantry inventory. After all, I go back for three weeks to a month each time, and many things would spoil by then. Basically, my desire to go to the supermarket right now is very low, hahahaha! So, naturally, there isn't much food at home. I did a quick inspection of my pantry and found some Japanese soba noodles I bought before. Digging through the freezer, I found some shrimp from last time. And of course, my precious fresh wasabi—if I don't eat it now, it'll go bad, so I better use it quickly.
下午在家還滿悠閒的，因為公司只有上半天班，現在已經是下班時間了。所以今天比較有閒情逸致慢慢準備我的食物。記得第一次吃蕎麥涼麵，是小時候去美國，因為在東京轉機，所以在台北、東京的日亞航上吃到的 (小時候耍白爛，都說"你碰ㄚ吱ㄚ"航空~囧)。
記得那時候同團也很多人吃不慣這種冷麵，所以根本都原封不動，最後通通進了我跟我老姊的五臟廟。沒記錯的話，我們姊弟倆「同心協力」好像幹掉 8 盤，花哈哈哈哈哈~~
好像從那次以後開始，我們就愛上了這種特別的日式冷麵，老爸有時候也會在家裡弄給我們吃。不過，我老爸的特色，一旦知道你喜歡吃什麼，就供應你吃到吐。噢買尬！(他現在還是這樣，ㄞ~~~)
好了，廢話不多說了 (反正已經說那麼多夠本了！)，開始來介紹我的麵吧！
🇺🇸 Read in English
It's quite relaxing at home this afternoon. Since the company only works half a day, it's already off-duty time. So today I have the leisure to prepare my food slowly. I remember the first time I had cold soba noodles was when I went to the US as a kid. Because we transferred in Tokyo, I had it on the Japan Asia Airways flight between Taipei and Tokyo.
I remember many people in our tour group couldn't get used to this kind of cold noodle, so they left them untouched. Eventually, they all went into my and my sister's stomachs. If I remember correctly, the two of us "worked together" to polish off about 8 plates, wahahahaha~~
It seems that ever since then, we fell in love with this special Japanese cold noodle, and my dad would sometimes make it for us at home. However, my dad's trademark is that once he knows what you like to eat, he'll supply it until you want to throw up. Oh my god! (He's still like that now, sigh~~~)
Alright, enough nonsense (I've said enough to get my money's worth anyway!), let's introduce my noodles!
🛒 準備材料 (Ingredients)
- 食材： 日本蕎麥麵、海苔、鮮蝦、蔥花、哇沙米 (生山葵)
- 調味料： 醬油 (最好是龜甲萬有"醍醐"味的！)、高鮮味精或烹大師鰹魚粉、紅糖、水
👨🍳 作法步驟 (Instructions)
作法其實很簡單，可以分開準備，要吃的時候再組合起來就好了~
-
煮蕎麥麵：蕎麥麵條照他包裝後面說明，水滾煮五分鐘就可以了，不要煮太爛會沒口感。煮好的麵，先用冷水沖涼保持彈性，之後放到冰箱裡面冷藏備用。
(Boil the soba noodles according to the package instructions; about 5 minutes in boiling water is enough. Don't overcook them or they'll lose their texture. Rinse the cooked noodles with cold water to keep them chewy, then store them in the fridge to chill.)
-
蝦球的作法：鮮蝦去頭、去殼後，從蝦背上劃下一刀，取出泥腸。接著放入滾水裡面川燙約一分鐘，取出後沖涼，接著放入冰水裡面保持彈性備用。美麗的蝦球就誕生囉，鳳梨蝦球的做法也是如此，只是它是裹粉油炸。
(How to make shrimp balls: Remove the head and shell of the fresh shrimp, slice down the back, and remove the digestive tract. Then, blanch in boiling water for about a minute. Remove, rinse with cold water, and put in ice water to maintain the bouncy texture. Beautiful shrimp balls are born! Pineapple shrimp uses the same cut, just coated in batter and deep-fried.)
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醬汁的調法：醬油、糖、味之素鰹魚口味或高鮮味精，全部混好後，依個人口味加水，放到冰箱備用。
(How to mix the sauce: Combine soy sauce, sugar, and bonito powder/MSG. Add water according to your personal taste, and keep it in the fridge until ready to use.)
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擺盤上桌：最後，把食材擺盤，在麵上灑上海苔。準備蔥花跟哇沙米之後，就完成一道適合炎炎夏日食用的鮮蝦蕎麥冷麵囉~
(Finally, plate the ingredients. Sprinkle seaweed over the noodles. Prepare the chopped scallions and wasabi, and you've completed a fresh shrimp cold soba dish perfect for a hot summer day!)
這道麵花了我半個小時做準備，卻在五分鐘之內被我幹掉了，呵呵~吃日本冷麵，最吸引人的地方就是吃的時候「蘇嚕囌嚕」的那種快感。我相信我老姊一定也是這麼認為，對吧林小朋？這是一道很簡單不過需要花點時間做的料理，大家有機會可以在家試試看唷~~^^
🇺🇸 Read in English
This dish took me half an hour to prepare, but I devoured it in under five minutes, haha~ The most attractive part of eating Japanese cold noodles is the thrill of slurping them up. I believe my older sister thinks the same way, right? This is a very simple dish, though it takes a little time to make. You should all give it a try at home when you have the chance~~ ^^
追蹤更多美食與食譜資訊
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