雖然還沒到天涼，但是最近特別懷念小時候家對面當歸鴨攤的白灼豬腳。許多沒有玩過豬腳的朋友們可能會覺得料理豬腳並不容易，其實說真的，豬腳這東西非常好操作也好吃。只要跟著冰箱的步驟做，要成為豬腳大師並不是難事。
本食譜成品可乾可湯，豬腳吃完剩下一大鍋當歸湯也可以加入米血、水煮蛋等等材料繼續使用，相當方便喔。
2020/08/28
2019/12/04
【食譜】[中式] 烏魚10吃之二-豉汁蒸烏魚
每年歲末天氣變冷的時候，就是大家可以大啖烏魚料理的季節。因為養殖技術的
進步，現在大家所吃到的烏魚，有9成以上都是魚塭養出來的烏仔魚。烏魚因為
烏魚子的關係，以前又被稱為烏金。現在養殖的烏魚宰殺取卵後，剩下的烏魚殼
因為量大所以價格非常低廉，在市場差不多花100元，就可以買到整尾約3斤重的
烏魚。新鮮的烏魚沒有腥味，買回家可以按部位分解保存，像這道利用片下來去
刺的魚柳排，加上豆豉醬簡單蒸出來的。
電冰箱新食譜書各大通路熱賣中
一人餐桌這邊買唷: http://bit.ly/2EIIRGx
胖肉爺有簽名書等你喔
2019/09/09
【食譜】[中式] 煙燻雞翅
煙燻雞翅相信許多人都很喜歡吃，其實在家 DIY 製作一點都不困難。以類似舒肥（Sous-vide）的方式來處理雞翅，讓煙燻製品吃起來還會帶 JUICY 喔~
🇺🇸 Read in English
I believe many people love eating smoked chicken wings. Actually, making them DIY-style at home is not difficult at all. By preparing the chicken wings with a sous-vide-like method, the smoked final product will still be incredibly juicy~
2019/09/07
【食譜】[中式] 烤花雕櫻桃鴨腿
過去高品質的櫻桃鴨只能在大餐廳吃到，但是隨著通路的發達，現在在賣場要
買到高級的櫻桃鴨肉也不是難事。冷凍櫻桃鴨腿肉我是在大賣場買到的，一隻
台幣一百出頭不算便宜，但也比出去外面吃實惠。至於這種做法是我自己胡亂
玩出來的，整個還不錯吃，所以將作法分享給大家。如果買不到櫻桃鴨，一般
的鴨腿也可以用，但缺點是可能鴨肉的味道會比較重。
電冰箱新食譜書各大通路熱賣中
一人餐桌這邊買唷: http://bit.ly/2EIIRGx
胖大爺胖肉爺各店都有簽名書等你喔
2019/03/27
【食譜】[中式]【小吃DIY】煙燻鴨翅+雞翅腿-愛吃多少就燻多少，自己動手衛生有保障
煙燻滷味相信是許多人日常休閒常吃的最愛，但這種煙燻製品吃起來價格可不便宜，往往隨便買都好幾百塊錢。因為我自己本身也很愛吃這一味兒，吃久了就萌發想自己動手做的念頭，沒想到第一次試做就成功，那就貼出來跟大家分享一下！
⚠️ 貼心提醒：如果住在大廈公寓，或是家中有裝設煙霧警報器者，記得煙燻步驟要拿到戶外或是陽台通風處處理，以免誤觸消防警報唷~
🇺🇸 Read in English
I believe smoked braised snacks are a daily favorite for many people, but buying them can be quite expensive—often costing hundreds of dollars for just a small amount. Since I love this flavor so much, I got the idea to make it myself. To my surprise, I succeeded on my first try! So I'm sharing it with everyone here.
⚠️ Friendly Reminder: If you live in an apartment building or have smoke detectors installed at home, remember to do the smoking step outdoors or in a well-ventilated balcony to avoid setting off the fire alarm!
準備材料 (Ingredients)
🛒 準備材料
- 鴨翅 (Duck Wings)： 10 隻
- 雞翅腿 (Chicken Drumettes)： 隨個人喜好 (As desired)
🧂 水煮調味料
- 鹽巴 (Salt)： 2 大匙
- 味精 (MSG)： 1 小匙 (可依個人習慣調整)
- 水 (Water)： 2 公升
🔥 煙燻料
- 糖 (Sugar)： 適量 (紅糖顏色較深，白糖顏色較淺)
- 茶葉 (Tea Leaves)： 少許 (選用，單用糖煙燻亦可)
作法步驟 (Instructions)
-
水煮鴨翅：鍋內燒水 2 公升，加入鹽巴 2 大匙及 1 小匙味精。接著將鴨翅放進去，等水燒開。等水燒開後蓋上鍋蓋，轉小火讓鴨翅悶煮 25 分鐘。
(Boil 2 liters of water in a pot, add 2 tablespoons of salt and 1 teaspoon of MSG. Put the duck wings in and wait for it to boil. Once boiling, cover the pot, turn to low heat, and simmer the duck wings for 25 minutes.)
-
水煮雞翅腿：開蓋之後將雞翅腿丟進鍋內，將火關掉蓋上鍋蓋續悶 10 分鐘。(雞肉較快熟，用悶的即可)
(Open the lid, drop the chicken drumettes into the pot, turn off the heat, cover the pot again, and let it steep for 10 minutes.) -
吹涼定型：10 分鐘後將鴨翅及雞翅腿取出放涼，建議可以用電扇吹加速冷卻，以免肉繼續因為起鍋餘溫熟成而變得過爛。
(After 10 minutes, remove the duck wings and chicken drumettes and let them cool. It is recommended to use a fan to speed up the cooling process so the residual heat doesn't overcook the meat.)
-
自製煙燻架：接下來進入煙燻程序。找一個舊鍋，裡頭鋪上鋁箔紙，放入煙燻料（糖），再架上烤網即可成為煙燻台。將煮好晾乾的鹽水鴨翅/雞翅擺在烤網上，以盡量「不交疊」為原則。
(Now for the smoking process. Find an old pot, line the bottom with aluminum foil, add the smoking ingredients (sugar), and place a wire rack over it to make a smoker. Place the cooked and cooled wings on the rack, making sure they don't overlap.) -
開火煙燻：蓋上鍋蓋開大火，等到出煙後，約燻製 5~7 分鐘上色即可。煙燻程度可以視個人喜好做時間上的調整，但不宜過久以免變苦。
(Cover the pot and turn the heat to high. Once it starts smoking, smoke for about 5 to 7 minutes until colored. Adjust the time to your preference, but avoid smoking for too long, or it will become bitter.)
成果與心得分享 (Conclusion)
自己動手做出來的燻鴨翅，除了好吃，也增添了不少成就感！燻雞翅小腿也是一樣，記得雞肉熟成比鴨肉快，不要煮過頭會過爛唷~
🇺🇸 Read in English
Making smoked duck wings yourself is not only delicious but also incredibly rewarding! The same goes for smoked chicken drumettes. Just remember that chicken cooks faster than duck, so don't overcook it, or it will become mushy~
追蹤更多美食與食譜資訊
本文照片由 SONY A7R II 拍攝
2019/03/23
【食譜】[中式] 香菇肉羹在家自己做，台灣小吃自己一人輕鬆DIY，拌飯拌麵都方便!
在台灣，肉羹是一樣非常具有代表性的平民美食。不過在中南部還好，來到北部要吃一小碗肉羹，可必須付出相當的代價。其實肉羹在家自己做並不會很難，煮好一鍋不管單吃、拌飯或是吃肉羹麵都相當方便。
🇺🇸 Read in English
In Taiwan, "Rou Geng" (Meat Thick Soup) is a highly representative and popular street food. Making it at home is actually not very difficult. Once you cook a large pot, it's incredibly convenient to eat it on its own, pour it over rice, or mix it with noodles.
食材小知識：肉質挑選與處理
製作肉羹最好的部位，就是選擇這種稍微帶筋的「胛心肉」，吃起來的口感會較脆口。將肉去皮之後，先用肉槌槌過，目的是破壞肌肉纖維組織，吃起來肉質會更軟。槌好的肉塊切絲備用，這就是我們肉羹粒的基本骨架。
🇺🇸 Read in English
The best cut of meat for making this is pork shoulder (胛心肉), which has a bit of sinew, giving it a crisp and chewy texture. After removing the skin, use a meat mallet to pound the meat. This breaks down the muscle fibers, making the meat much more tender. Finally, slice the pounded meat into thick strips—this will form the base of our meat chunks.
準備材料 (Ingredients)
🛒 主要食材
- 胛心肉絲 (Pork Shoulder Strips)： 1 碗
- 魚漿 (Fish Paste)： 1 碗
- 筍絲 (Bamboo Shoot Shreds)： 1 碗
- 紅蘿蔔絲 (Shredded Carrots)： 1/2 碗
- 乾香菇 (Dried Shiitake Mushrooms)： 6 朵 (泡發切絲)
- 雞蛋 (Egg)： 1 顆
- 蒜末 (Minced Garlic)： 2 大匙
- 香菜 (Cilantro)： 適量
🧂 調味料與勾芡
- 醃料： 五香粉、米酒
- 湯底調味： 醬油、糖、鹽巴、烏醋、香油、胡椒粉
- 勾芡料： 番薯粉 (Sweet Potato Starch) 加水調勻
作法步驟 (Instructions)
-
醃製肉條：在調理碗內放入肉絲及蒜末，灑進少許五香粉，淋上 1 大匙米酒後，將所有材料拌勻略醃 15 分鐘。
(Place the pork strips and minced garlic in a bowl. Add a little five-spice powder and 1 tbsp of rice wine. Mix well and marinate for 15 minutes.)
-
均勻裹漿：放入魚漿，比例約為肉與魚漿 1:1。接著用手拌勻，確保每根肉條都有均勻沾到魚漿。
(Add the fish paste at about a 1:1 ratio with the meat. Mix well by hand to ensure every pork strip is evenly coated with fish paste.)
-
水煮成型：燒一鍋水約保持 80 度左右的水溫（不要大滾），然後將肉羹捏成適當大小下鍋。等到肉羹都浮到水面上時，代表這塊羹粒已經熟了。此時可以用網子將已熟肉羹撈起。
(Heat a pot of water to around 80°C (do not let it boil vigorously). Drop bite-sized pieces of the coated meat into the water. When they float to the surface, they are cooked. Scoop them out with a strainer.)
💡 冰箱小筆記：放涼之後可以現吃，也可以裝盒冷藏或冷凍保存。其實建議大家一次可以做稍微多一點，冷凍保存隨時想吃很方便。
-
熬煮羹湯與勾芡：煮肉羹的水不要倒掉，因為這本身就是一鍋非常有味的高湯。煮滾之後加入筍絲、紅蘿蔔絲、泡發後的乾香菇絲一起滾煮，煮到筍絲熟透即可。
最後加入醬油、鹽、糖等調味到適當的味道，然後放進適量肉羹粒，打入蛋花，最後用番薯粉兌水勾芡即可。
(Do not discard the water used to boil the meat; it's now a flavorful broth! Bring it to a boil and add the bamboo shoots, carrots, and soaked shiitake mushrooms. Cook until the bamboo shoots are tender. Season with soy sauce, salt, and sugar. Add the cooked meat chunks back in, drizzle in a beaten egg, and finally thicken the soup with sweet potato starch slurry.)
成果與心得分享 (Conclusion)
吃的時候可以灑上一點烏醋、香油、還有香菜，再來點胡椒粉我個人覺得風味更佳。當然有人比較講究會在湯頭裡加入扁魚或者是油蔥酥，其實都是可行的作法，看大家個人口味如何？台灣小吃的作法很有彈性，自己吃得開心比較重要囉！
🇺🇸 Read in English
When serving, I personally highly recommend adding a splash of black vinegar, sesame oil, cilantro, and a dash of white pepper for the best flavor. Of course, some people like to add dried flatfish or fried shallots to the broth, which are also great options depending on your preference. Taiwanese street food is very flexible; the most important thing is that you enjoy what you eat!
追蹤更多美食與食譜資訊
本文照片由 SONY A7R II 拍攝
2019/03/22
【食譜】[西式] 燒烤里肌佐青蔬....一個人也可以吃得很澎派!
說到豬里肌肉，一般都會想到用煎的或炸的來料理。比起一般的煎或炸，其實冰箱我個人更喜歡，把整塊原肉放進去烤箱烤！
一來這樣烤好的豬肉非常耐放，不需要一次把它吃完。且因為里肌肉本身並沒有太多脂肪，所以即使放冷了，只要切薄片也相當好吃。當然最重要的是，這樣烤豬里肌肉非常簡單，基本上只要會開烤箱電源跟使用計時器就可以囉！
🇺🇸 Read in English
When it comes to pork loin, most people think of pan-frying or deep-frying. However, I personally prefer roasting the whole chunk in the oven!
First, roasted pork stores very well in the fridge, so you don't need to finish it all at once. Because pork loin is quite lean, it tastes absolutely delicious even when served cold and thinly sliced. Most importantly, roasting pork loin is incredibly easy—basically, if you know how to turn on an oven and set a timer, you can make this dish!
準備材料 (Ingredients)
🛒 主要食材
- 豬里肌肉塊 (Pork Loin Chunk)： 約 600g (1塊)
- 馬鈴薯 (Potato)： 1 顆
- 洋蔥 (Onion)： 1/2 顆
- 牛番茄 (Beef Tomato)： 1 顆
- 蘆筍 (Asparagus)： 6 枝
- 櫛瓜 (Zucchini)： 1/2 枝
🧂 調味料
- 海鹽 (Sea Salt)： 適量
- 粗粒黑胡椒 (Coarse Black Pepper)： 適量
- 橄欖油 (Olive Oil)： 適量
作法步驟 (Instructions)
-
醃製入味：將里肌肉塊均勻抹上海鹽及粗粒（或現磨）黑胡椒，蓋上保鮮膜，在冰箱裡面放置隔夜使其入味。
(Rub the pork loin evenly with sea salt and coarse black pepper. Wrap it in plastic wrap and let it marinate in the refrigerator overnight.) -
表面煎香：將烤箱以 180°C 預熱 10 分鐘。同時起油鍋，以大火將肉塊表面均勻煎過鎖住肉汁。
(Preheat the oven to 180°C for 10 minutes. Meanwhile, heat a pan with oil and sear the surface of the pork loin over high heat to lock in the juices.)
-
鋪底蔬菜：煎肉的同時利用等待空檔，把各類時蔬切片或切段，然後平舖在烤盤底部，撒上海鹽跟大量橄欖油備用。
(While searing the meat, slice or chop the vegetables. Spread them evenly at the bottom of a baking tray, and sprinkle with sea salt and a generous amount of olive oil.) -
入烤箱燒烤：將表面煎好的肉塊，直接放到蔬菜上面。接著以 180°C 的溫度，烤約 40 分鐘，再續悶 10 分鐘後從烤箱取出。
(Place the seared pork loin directly on top of the vegetables. Roast in the oven at 180°C for about 40 minutes, then let it rest inside the oven for another 10 minutes before taking it out.)
成果與心得分享 (Conclusion)
烤好的里肌肉差不多夠 2~4 人食用，沒有用完的青蔬也可以再切一切放進烤盤裡續烤，這一盤一個人可以吃兩餐以上。
除了切片配上一起燒烤的青蔬當成排餐吃之外，將肉塊切薄片，搭配番茄、小黃瓜、洋蔥等做成三明治也很好吃。在家泡麵也可以切兩片擺上去，就變成叉燒肉了。吃法變化其實很大，就看大家怎麼發揮創意囉！
🇺🇸 Read in English
The roasted pork loin is enough for 2 to 4 people. If you have leftover vegetables, you can chop them up and roast them again. This tray can easily cover more than two meals for one person.
Besides serving it sliced with the roasted vegetables like a steak meal, you can thinly slice the cold pork and make a fantastic sandwich with tomatoes, cucumbers, and onions. You can even top your instant ramen with a few slices to use it like Chashu pork. It's incredibly versatile—it just depends on your creativity!
追蹤更多美食與食譜資訊
本文照片由 SONY A7R II 拍攝
發表文章
