昨天在超市發現玉米粉，其實我炸雞排的配方來自之前樓下的房客，他們家的雞排超好吃。雖然他們搬走了，但是已經被我偷學起來，只是遲遲還沒有動手試做。昨天剛好悶得慌，又買到玉米粉，當場又帶了兩副帶骨雞胸肉回家，不過雞柳好像先被切走了，棍！
昨晚用不是很熟練的刀法，先把雞胸肉片開。一塊雞排是半個雞胸，片的時候真的感覺專業的很厲害，三兩下就一片很美的雞排，而我則是片得滿身大汗，還很像狗啃過的。事事都要練習才能熟能生巧吧！
[EN] I found cornmeal at the supermarket yesterday. Actually, my fried chicken cutlet recipe came from my former downstairs tenant—their chicken cutlets were incredibly delicious! Even though they moved away, I secretly learned their recipe; I just hadn't gotten around to trying it. Yesterday, feeling a bit bored and having bought the cornmeal, I immediately brought home two bone-in chicken breasts (though it seemed the chicken tenders were already removed, darn!).
Last night, using my not-so-proficient knife skills, I butterflied the chicken breasts. One cutlet is half a chicken breast. When slicing it, I truly realized how skilled the professionals are! They can produce a beautiful cutlet in just a few strokes, whereas I was sweating profusely and mine looked a bit ragged. Practice makes perfect, I suppose!
[EN] Ingredients:
Step 1：醃漬入味
將所有醃料加水調成醃料水，先將片好的雞胸肉放入醃漬一晚。
Step 2：黃金比例麵衣
炸的時候準備足量的油，以「2份玉米粉：5份番薯粉」的比例來調和均勻作為麵衣。
Step 3：中溫油炸
將醃好的雞肉均勻裹上麵衣，用中溫將雞排炸成金黃色，起鍋瀝油後，灑上胡椒鹽及辣粉即可，相當簡單又好吃歐～
[EN] Cooking Instructions:
1. Mix all the marinade ingredients with a little water, and marinate the chicken breasts overnight.
2. When ready to fry, prepare enough oil. Mix the batter using a golden ratio of 2 parts cornmeal to 5 parts sweet potato flour.
3. Coat the marinated chicken evenly with the flour mixture. Fry the chicken cutlets over medium heat until golden brown. Remove, drain the oil, and sprinkle with pepper salt and chili powder. It's incredibly simple and delicious!
💡 P.S. 鹽酥雞椒鹽簡單自製配法：
如果買不到現成的鹽酥雞專用椒鹽，可以用「一般胡椒鹽」加上「五香粉」及「少許肉桂粉」，就可以調出差不多的經典台式風味囉～
食譜分享純屬個人心得！
作者：電冰箱 / Simon
主廚： 電冰箱 (Simon)
菜色名稱： 台式香酥炸雞排 (獨門配方)
準備時間： 醃漬一晚
美味秘訣： 麵衣比例「玉米粉2：番薯粉5」，胡椒鹽加點五香與肉桂最對味！
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
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~
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~~
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~~
Tip: If you like braised eggs, you can add hard-boiled eggs to braise together in the pot~~
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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。
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~
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~
到底哪天才能做出我媽的水準阿？？？無解~~~@@
When will I ever be able to make it to my mom's standard??? An unsolved mystery~~~ @@
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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！
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!
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？)
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?)
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~^^
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~ ^^
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！^^
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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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~ 
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：
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.
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~
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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