美食二三事　Cooking23s

🔹 牛汶水　 我與務農的阿公從未見過面　 據說他生前每天過著過勞的生活　 阿婆教我做的牛汶水是他最愛的甜點　 「生活應該是甜的」，阿婆說　 牛汶水的客家話意思是「牛癱坐在水裡」，因為粢粑泡在黑糖薑湯中，很像牛泡在水裡只露出頭與背的模樣。牛汶水是臺灣早期客家人農忙休息時常見的點心，又叫做「熝湯粢」，也就是「煮在湯中的粢粑」。如果把黑糖薑湯換成一般的糖水，不加花生，就成了河佬人於七夕拜七娘媽用的「糖粿」，據說是用來盛裝七娘媽眼淚的碗。現在臺灣南部很有名的用炸的「白糖粿」，也是糖粿的另一種變化做法。（文末附影片） 🔹 Niu Wenshui　 I have never met Grandpa, a farmer　 Who allegedly overworked every day.　 The niu wenshui Granny taught me how to make was his favourite dessert.　 'Life should be sweet,' Granny said. 　 Niu wenshui literally means buffalo sitting weakly in water since the ciba in dark brown sugar and ginger syrup soup looks like buffalos in water with only their heads and backs seen. In early times, niu wenshui, also known as lutangqi, which means ciba cooked in soup, was a kind of popular dessert among Hakka farmers when they were taking a break. If you change from dark brown sugar and ginger syrup soup to normal syrup soup and don't add peanuts, it becomes Hokkien (Hoklo/Holo) people's teung guai, which is used to wo...

🔹 冰淇淋　 數十年前的一個夏日午後　 媽買了盒冰冰涼涼的甜點給我　 吃起來綿密滑順、甜而不膩　 真是永難忘懷的美好回憶　 冰淇淋所含的脂肪比率，一般來說，需要達到百分之十以上，比率越高，吃起來越滑順綿密。然而，如果冰淇淋所含的脂肪比率太高，吃起來就會感覺太油膩。因此，這裡就跟大家分享如何用很簡單的方法，做出口感綿密又不會太油膩的原味 (牛奶) 冰淇淋。而且，不必使用冰淇淋機，免開火，不用擔心吃到生雞蛋，也不會有優格的酸味。另外，也可依照片中說明於適當時機加入其它配料，分別做成香草冰淇淋、巧克力冰淇淋、烏龍茶或鐵觀音茶口味、或各種水果口味的冰淇淋。（文末附影片） 🔹 Ice Cream　   One summer afternoon decades ago,　 Mum bought an icy box of dessert for me.　 It tasted smooth, creamy, sweet, but not greasy at all,　 which is really an unforgettable wonderful memory.　 Ice cream, generally speaking, should contain at least 10% fat. The higher the percentage, the smoother and creamier it is. However, if ice cream contains too much fat, its texture will be too greasy. Here, I'm gonna show you how to make ice cream which tastes creamy but not greasy in a very simple way. What's more, you don't need an ice cream maker, and you don't need to worry about eating raw eggs. (See the video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . ....

🔹 鹼 粽　 以前常跟阿嬤到竹林採竹葉包鹼粽　 現在 林地已被徵收成了園區迷宮　 當年的那個小孩也早已不再年輕　 總愛在煮鹼粽的炊煙裡追憶童年的林林總總 　 鹼粽是臺灣的閩南人與客家人在端午節時很愛包來吃的傳統點心。如果鹼油的比例有弄對，就不用摻硼砂，也不用加三偏磷酸鈉，利用冰箱把鹼粽收乾水分，鹼粽自然就會軟又Q。鹼粽的傳統做法是用現摘的竹葉來包，但是現在新鮮的竹葉已經愈來愈難找了。這裡就為大家介紹怎樣用乾的粽葉與一般的鍋子來做出臺灣人愛吃的原味鹼粽與紅豆鹼粽。（文末附影片） 🔹 Kee Chang　   Used to go collect bamboo leaves in bamboo woods for kee chang with Granny.　 Now the land has been expropriated and become a maze called science park.　 The little child has also aged　 And loves to recall childhood memories with the smoking kee chang pot. 　 Kee chang, also known as alkaline dumpling or paste zongzi, is a kind of traditional dessert that Taiwanese Hokkien (Hoklo/Holo) people and Hakka people like to eat around Dragon Boat Festival. With an adequate amount of lye water, kee chang can be soft and springy naturally after drying off in a fridge without adding borax. Kee chang is wrapped in fresh bamboo leaves traditionally, but it's getting harder and harder to find fresh bamboo leaves these days. Here, I'm gonna...

🔹 糍 粑　 以前每當鄰家有人結婚　 總有熱鬧又豐盛的辦桌流水席　 以及吃不完的美味糍粑與花生糖粉　 值得細細品嚐、慢慢回憶 　 在臺灣，糍粑（粢粑）又叫做客家麻糬，以其超軟嫩 Q 彈的口感聞名。糍粑通常不包餡，要吃的時候再從袋中擠出，沾花生糖粉一起吃。傳統的糍粑做法，是先把糯米蒸熟後，再捶搗而成。這裡介紹的則是較簡便的糯米粉配方，做出來的糍粑一樣好吃哦～（文末附影片） 🔹 Ciba　 Every time someone in the neighbourhood got married,　 There was always bustling and bountiful roadside banquet　 With all of the ciba and powdered peanut butter that you could eat.　 These are the things worth savouring and recollecting gradually. 　 In Taiwan, ciba is also called Hakka mochi (Hakka muah chee), which is famous for its super soft and springy texture. Ciba is usually served without stuffing. The serving is squeezed out of a plastic bag and eaten after being stuck with powdered peanut butter. Traditionally, ciba is made by beating the steamed sticky rice. Here, it's simply made from glutinous rice flour, and taste just as good as, if not better than, the one made traditionally. (See the video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...