懶人料理系列之台式肉燥飯

肉燥這種方便的料理，懶人們應該都要會做。看似簡單的肉燥，其實要做得好吃也是一門學問。
關鍵的地方我想就是油蔥酥吧！這次帶了一些油蔥酥回來，昨天也在不良場所 (大賣場) 買到紅蔥頭。所以部分自製部份外購的優良油蔥酥，造就了這鍋我可以吃很久的台式肉燥。哈哈哈哈！三更半夜做肉燥，可是害咪購整晚睡不著呀~

🇺🇸 Read in English

Braised minced pork (Rouzao) is such a convenient dish that all lazy cooks should know how to make. Although it looks simple, making it delicious is actually an art.

I think the key lies in the fried shallots! This time I brought some fried shallots back, and yesterday I also bought some fresh shallots at the supermarket. So, a mix of high-quality homemade and store-bought fried shallots created this pot of Taiwanese braised minced pork that I can eat for a long time. Hahahaha! Making braised pork in the middle of the night kept Migo awake all night~

這種肉燥跟菜市場炒麵的那種一樣，今天先用白飯做樣本。喜歡吃麵的也可以準備一點油麵、豆芽菜、韭菜等等，就可以自製菜市場炒麵囉~肉燥用途很廣，各位就自由發揮囉~~

🇺🇸 Read in English

This kind of braised pork is exactly the same as the one used for fried noodles in traditional markets. Today, I'm using white rice as an example. If you like noodles, you can prepare some yellow oil noodles, bean sprouts, and chives to make your own market-style fried noodles~ Braised pork is very versatile, so feel free to get creative with it~~

📋 本文段落導覽

• 1. 準備材料 (Ingredients)
• 2. 作法步驟 (Instructions)
• 3. 延伸閱讀 (Related Recipes)

準備材料 (Ingredients)

🛒 準備材料

• 豬絞肉 (Minced Pork)： 1 斤 (建議不要挑太瘦的，帶點油脂更好吃)
• 油蔥酥 (Fried Shallots)： 自製 30 克、外購 70 克 (亦可全自製)
• 蒜頭 (Garlic)： 1 大顆，切片
• 調味料 (Seasonings)： 醬油、鹽、糖，適量

作法步驟 (Instructions)

• 自製油蔥：自製油蔥的方式是先將紅蔥頭切碎，用中溫油炸，以免燒焦。大約成金黃色的時候就可撈起備用。
  (Make Fried Shallots: Mince the fresh shallots first, then fry them over medium heat to avoid burning. When they turn golden brown, scoop them out and set aside.)
• 爆香炒肉：利用鍋內的油爆香蒜片，接著加入絞肉拌炒一下。
  (Sauté and Fry Pork: Use the remaining oil in the wok to sauté the garlic slices until fragrant, then add the minced pork and stir-fry.)
• 調味加水：當絞肉大部分呈白色的時候，加入醬油、糖、鹽調味。拌炒一下後換湯鍋，將水加滿。
  (Season and Add Water: When the minced pork turns mostly white, season with soy sauce, sugar, and salt. Stir-fry for a moment, then transfer to a soup pot and fill it with water.)
• 慢火燉煮：接下來就是開小火慢燉，中間可以視個人口味調整鹹淡。大約滾個一個小時就大功告成囉~
  (Simmer: Next, turn to low heat and let it simmer slowly. You can adjust the saltiness according to your taste during this process. Let it boil for about an hour, and it's done!)

慢火燉煮一小時

喜歡吃滷蛋的可以加入白煮蛋一起滷喔~~

🇺🇸 Read in English (Tip)

Tip: If you like braised eggs, you can add hard-boiled eggs to braise together in the pot~~

延伸閱讀 (Related Recipes)

• 🔗 台式香菇肉燥
• 🔗 懶人肉燥飯+滷蛋+滷油豆腐+燙青菜
• 🔗 台式滷肉飯 (滷炸蛋及豆干)
• 🔗 懶人料理系列之台式肉燥飯
• 🔗 台式肉燥+黑白魯

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沒有限制，純粹分享，管你用啥煮東西，好吃就好！
歡迎大家分享照片及作法，不限烹飪或食譜，食記或生活資訊也OK喔~

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懶人料理系列之韭黃炒蝦仁

閒閒沒事跑去逛興農超市，結果就是又買了一堆回家，真糟糕。
颱風來襲，菜價上漲的結果，超市的蔬菜架上都冷冷清清的，價格都不便宜。
無意中發現韭黃，本來想做韭黃炒牛肉，回到家後才發現忘了買牛肉。囧...
其實韭黃只要清炒就很好吃了，不過只是清炒好像不太好看。所以將買回來的
新鮮白蝦剝了蝦仁，加下去一起拌炒，簡單又美味的一道菜就完成囉。

準備的材料有:

1.蝦仁、韭黃、米酒適量。

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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~

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懶人料理系列之瓜仔肉

昨天第一次去北邊的SM賣場，主要是去買搬到新房子要用到的東西。
燈類、窗簾、床套組等等~我今天才知道KING SIZE的枕頭還真大!!囧rz
搬家真的費工又花錢，今天沒什麼買也花了三萬多PESOS。
我發現歐，買東西還真的是滿累人的的差事。這陣子每次去買家具什麼的，回到家整個都虛脫。
非得先睡一下才行，結果，半夜都睡不著，有時差了@@。所以，能陪老婆逛街不喊累的男人，他
應該是真的很愛他的老婆!!曾經也號稱壓馬路公會理事長的我，真的要加油了!!
到沒去過的SM，按照慣例一定要進去他們的超市"視察"一下。雖然是同一個系統，但是根據不同的地
點跟規模，裡面供應的東西多少都有點不一樣。
今天進去的時候已經近晚上九點打烊時間了，本來只是想帶一點青菜回家。晃到肉攤(已經在收了)

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懶人料理系列之破布子蒸鮭魚

這次從台灣帶了一瓶香樹子，也就是我們台語所稱的"破布子"。媽嚕高(高慶泉)的牌子，在我們
台中相當出名。這一類的醬菜一般都是用來做調味搭配的，另外還有像醬鳳梨可以拿來做鳳梨苦
瓜雞。台南還有一種醬西瓜，就是把未成熟的小西瓜拿去醃漬，味道很酸，有點像酸菜。但是這
種醬西瓜，拿來煮魚骨湯或虱目魚湯卻非常對味。只可惜我在台南以外的賣場還是沒看過，不然
這麼愛吃魚的我肯定掃個一斤運過來，我想拿來煮石斑魚湯應該超級美味吧!此外還有醬筍、醬冬
瓜等等，琳瑯滿目，各有各的風味。大家有時候如果去鄉下或山上玩，路邊有一些農家會出來擺
攤賣自製的醬菜。也許，不趕時間的話，大家可以停下車來參考一下。一方面也許會找到一些私
房寶貝，再者，也可以幫辛苦的農民貼補一點家用。

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懶人料理系列之香菇雞湯PART II

算一算，在無名也發表三、四十道菜色了。老實說，最近本人正陷入瓶頸。因為這邊常買的
食材大概都快被我變化光了，所以最近可能做新菜的機會會變少。

不過，飯還是要吃阿~

不煮，又很無聊內，已經沒什麼娛樂了@@

上禮拜才連假三天，聽說這周末又連假三天。菲律賓人怎麼那麼愛放假啊???

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傳說中冰箱媽的絕招-蔥爆里肌

先說好，這道菜，雖然做出來了，我還是做不出我媽媽那種特有的好吃味道！ㄞ~
豬肉，是豬的小里肌，俗稱腰內肉。昨天去超市看到，想說跟他拼一下會不會比較沒有腥味？

事實證明，台灣豬肉真好吃！不過，腰內肉真的很嫩，聽說一隻豬好像只有一點點！
這道菜，嚴格說起來是一道回鍋肉。豬肉先用油煎過之後，再回鍋連同蒜頭跟蔥段快炒。
煎肉的部份大概是 OK，就是後面這個快炒的火侯，從以前到現在做了好多次，一直抓不準冰箱媽的訣竅。
連冰箱姐到現在也還沒研究出來，真的是我們姊弟間存在的一個謎阿~

🇺🇸 Read in English

Let me get this straight first: even though I successfully made this dish, I still can't recreate that unique, delicious flavor my mom makes! Sigh~

The pork used here is pork tenderloin. I saw it at the supermarket yesterday and thought I'd give it a try to see if it has less of a porky smell.

The fact proves that Taiwanese pork is really delicious! Plus, the tenderloin is incredibly tender; I heard there's only a tiny bit on each pig! Strictly speaking, this dish is a type of twice-cooked pork. The pork is first pan-fried in oil, then returned to the wok to be stir-fried quickly with garlic and scallions.

The pan-frying part is mostly fine, but the heat control during the quick stir-frying is something I've tried many times and still can't quite grasp my mom's secret. Even my sister hasn't figured it out yet. It's truly a mystery between us siblings~

🛒 準備材料 (Ingredients)

• 豬小里肌肉 (Pork Tenderloin)： 1 條
• 青蔥 (Scallions)： 適量 (越多越好)
• 蒜頭 (Garlic)： 適量
• 醬油 (Soy Sauce)： 適量
• 紅糖 (Brown Sugar)： 少許

👨‍🍳 作法步驟 (Instructions)

• 醃製豬肉：首先，將豬肉切片，放入碗中，加蒜頭、蔥段、醬油、紅糖略為醃漬。
  (First, slice the pork and place it in a bowl. Add garlic, scallion sections, soy sauce, and brown sugar to marinate briefly.)

• 下鍋煎肉：起一油鍋，先將肉片下鍋煎至表面金黃，起鍋備用。
  (Heat a pan with oil. Pan-fry the pork slices until the surface is golden brown, then remove and set aside.)
  
• 準備辛香料：接著準備蒜片、蔥段 (越多越好)。
  (Next, prepare sliced garlic and scallion sections—the more, the better.)
  
• 回鍋快炒：另起一油鍋，將蒜片、蔥白下鍋爆香。隨後，倒入肉片拌炒之後，加入蔥綠、一點點醬油拌炒後即可以裝盤起鍋。
  (Heat another pan with oil. Sauté the garlic slices and white parts of the scallions until fragrant. Then, pour in the pork slices and stir-fry. Add the green parts of the scallions and a little soy sauce, stir-fry briefly, then plate and serve.)

到底哪天才能做出我媽的水準阿？？？無解~~~@@

🇺🇸 Read in English

When will I ever be able to make it to my mom's standard??? An unsolved mystery~~~ @@

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沒有限制，純粹分享，管你用啥煮東西，好吃就好！
歡迎大家分享照片及作法，不限烹飪或食譜，食記或生活資訊也OK喔~

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【食譜】[日式] 海苔壽司

由於歷史背景跟地緣的關係，其實在台灣相當容易吃到很道地的日本食物。

SUSHI，我想這是一種在台灣到處吃得到的東西吧!

所有壽司中，我最愛的就屬握壽司(NIGILI)了，再來，就是簡單的海苔壽司囉~
雖然只是在海苔中，包入醋飯跟簡單的配料，但是不管放入什麼料，都非常對味，
非常適合炎炎夏日當正餐食用!

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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!

📋 本文段落導覽

• 1. 前言：未滿足的宵夜口腹之慾
• 2. 蝦身拉長的秘密：天婦羅蝦刀法大公開
• 3. 炸物過程與成果分享

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

裹上粉漿後下鍋油炸

炸至金黃酥脆後起鍋瀝油

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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沒有限制，純粹分享，管你用啥煮東西，好吃就好！
歡迎大家分享照片及作法，不限烹飪或食譜，食記或生活資訊也OK喔~

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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!)

輕劃蝦腹切斷蝦筋

漂亮的蝴蝶蝦排完成

• 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.)

順便炸些玉米筍

起鍋瀝油

• 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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【食譜】懶人料理系列之電烤箱烤雞腿

昨天前往台灣的不良場所（大賣場）採購，因為先前答應朋友要示範一下這道菜，所以採買的時候沒有忘記準備這道菜的食材。講到這道菜，也是先前我偶然利用電烤箱做出來的一道料理，說真的，電烤箱還有大同電鍋真的是懶人們的好朋友，既迅速、安全，如果使用得當，效果不輸外面專業的店家唷~

🇺🇸 Read in English

Yesterday, I went shopping at a supermarket in Taiwan. Because I had promised a friend to demonstrate this dish, I didn't forget to buy the ingredients for it. Speaking of this dish, I accidentally created it using an electric oven. Honestly, electric ovens and Tatung rice cookers are truly a lazy person's best friends. They are fast, safe, and if used properly, the results are just as good as professional restaurants!

今天是禮拜天，終於享受到睡到自然醒的幸福，雖然不像之前睡到起床天還是黑的，不過我已經好久不曾狂睡到中午了。起床後，在線上跟遠在 SF 的死黨小胖子瞎扯淡後，突然發現沒事幹。剛好肚子也餓了，於是決定做做烤雞腿來吃吃。

昨天在採買的時候發現賣場很貼心的準備了去骨雞腿排，真是懶人族的一大福音，我買的是去骨的雞腿。(當然我本身也知道如何去骨，只是今天無法示範，深感遺憾!) 如果買不到去骨的雞腿排，可以直接把雞腿片開成一片，不去骨其實味道更棒喔! 此外，台灣的超市大多有供應切好的蔥花、蒜末、跟薑絲，實在節省了不少時間!

🇺🇸 Read in English

Today is Sunday, and I finally got to enjoy waking up naturally. Although I didn't sleep until it was dark outside like I used to, it's been a long time since I slept until noon. After waking up and chatting online with my best friend in SF, I suddenly found myself with nothing to do. I was getting hungry, so I decided to make some roasted chicken legs.
While shopping yesterday, I noticed the supermarket thoughtfully provided boneless chicken leg steaks—a great boon for lazy people! I bought the boneless ones. (Of course, I know how to debone them myself, but it's a pity I can't demonstrate it today!) If you can't find boneless chicken legs, you can just slice the chicken leg open; it actually tastes better with the bone in! Besides, most supermarkets in Taiwan supply pre-chopped scallions, minced garlic, and shredded ginger, which saves a lot of time!

🛒 準備材料 (Ingredients)

• 雞腿 (Chicken Leg)： 1根 (帶骨或去骨雞腿排皆可)
• 青蔥 (Scallion)： 1根
• 蒜末 (Minced Garlic)： 少許
• 紅糖 (Brown Sugar)： 少許
• 米酒 (Rice Wine)： 適量
• 醬油 (Soy Sauce)： 適量
• 烤肉醬 (BBQ Sauce)： 適量

👨‍🍳 作法步驟 (Instructions)

• 醃製雞腿：首先，將雞腿以紅糖、醬油、米酒、蒜末、蔥段醃漬約 15 分鐘備用。
  (First, marinate the chicken leg with brown sugar, soy sauce, rice wine, minced garlic, and scallion sections for about 15 minutes.)
• 預熱烤箱：在醃肉的同時，將烤箱以 160°C 預熱。
  (While marinating, preheat the oven to 160°C.)
• 第一階段烘烤 (烤乾水分)：將烤箱定時 30 分鐘，接著將醃好的肉排平鋪在烤網上先烤約 5 分鐘，此步驟目的是將雞腿上多餘的水分先烤乾，之後比較容易附著烤肉醬。
  (Set the oven timer to 30 minutes. Place the marinated meat flat on the roasting rack and bake for about 5 minutes. The purpose of this step is to dry the excess moisture on the chicken leg so the BBQ sauce will stick more easily.)
• 反覆塗醬與翻面：上第一層烤肉醬烤約五分鐘，翻面上第二層烤肉醬，此後每隔五分鐘翻面塗醬，以此類推，約進行四次。
  (Brush on the first layer of BBQ sauce and bake for about 5 minutes. Flip and brush on the second layer. From then on, flip and brush every 5 minutes. Repeat this about 4 times.)

先將多餘水分烤乾

大約五分鐘後像這樣子即可上烤肉醬

五分鐘後翻面上醬繼續烤

大概烤成這個顏色即可開大火逼油

• 高溫逼油：最後 10 分鐘將溫度調至 250°C，皮朝下逼油，也是 5 分鐘翻一次 (避免燒焦)。待時間到時鈴響，即可裝盤上桌。
  (For the last 10 minutes, turn the temperature up to 250°C, skin side down to force out the oil. Flip every 5 minutes to avoid burning. When the bell rings, it's ready to be plated and served.)

吃的時候，可以搭配幾片生菜，不僅營養，還可以去油膩喔。同時，如果當成雞腿飯的主菜也挺棒的，好看又下飯喔！

🇺🇸 Read in English

When eating, you can pair it with some lettuce leaves—not only is it nutritious, but it also helps cut the greasiness. It's also great as a main dish for a chicken leg rice bowl. It looks good and goes perfectly with rice!

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沒有限制，純粹分享，管你用啥煮東西，好吃就好！
歡迎大家分享照片及作法，不限烹飪或食譜，食記或生活資訊也OK喔~

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