美食二三事　Cooking23s

◆ 鹹湯圓　 客家先民勤於農務　 需補鹽分又能飽足　 冬節元宵嫁娶祭祖　 共下傳承圓滿幸福 　 鹹湯圓是客家人愛吃的一道古早味料理，也是臺灣最有名的傳統客家美食之一。早期因為客家人常常做農事，流很多汗，也很快餓，鹹湯圓有鹽、有油，而且用較慢消化的糯米製成，不但可補充汗水流失的鹽分，也讓人較不容易感到餓。傳統上，娶媳婦或嫁女兒的時候，主人家也會準備鹹湯圓，供來幫忙的親戚朋友吃，如果有嫁出去的姊妹，還可利用此機會齊聚一堂搓湯圓。每年冬至和正月十五，還一定要用湯圓拜祖先，感覺就像同祖先團圓一樣。鹹湯圓，就是幸福的傳承。（文末附影片） ◆ Savoury Tang Yuan　 Originating with diligent sweaty ancient Hakka farmers,  A savoury dish to nourish life and satisfy stomachs.  During festivals, worship, and wedding days,  Pass down the taste of happiness and completeness.  Savoury tang yuan is one of Hakka people's favourite dishes, which is made of white and red small sticky rice balls with a hearty hot pot. In early times, savoury and oily dishes were very popular with diligent sweaty Hakka farmers. Sticky rice food could satisfy their stomachs easily as well. Since then, savoury tang yuan has become an almost indispensable dish on important days for Hakka people. For example, it's usually served to relatives and friends who come to help

◆ 紅糟肉 　 逢年過節親友聚會　 紅露酒的酒糟調味　 喜氣洋洋又挑動味蕾　 千古流傳的料理智慧　 紅麴是紅麴米的簡稱，是一種經紅麴菌發酵過的米。用紅麴與糯米，來製作紅露酒的過程中，所殘留的酒粕，就是紅糟。漢人用紅糟來料理的做法，已經有上千年的歷史。台灣的紅麴，相傳是與鄭成功一起，從泉州飄洋過海來的。時到今日，紅糟肉仍然是一種很受歡迎的料理方式，尤其是在新竹、艋舺，以及大稻埕等地。新竹人甚至用紅糟肉來包肉圓，但我們這回，不是要教大家怎樣做新竹肉圓，我們要介紹的是外酥內軟的炸紅糟肉。我們這裡用小里肌（腰內肉）取代市面常見的五花肉（三層肉），炸好後不但又軟又嫩，而且不乾、不柴、不油、不膩。紅色的炸紅糟肉看起來喜氣洋洋，不含化學色素，做法又不複雜，實是各種喜慶聚會場合展現廚藝的絕佳選擇。（文末附影片） ◆ Fried Red Yeast Pork 　 At social gatherings on festive occasions,  Seasoning with red yeast rice wine's vinasse  Symbolizes good luck and tickles taste buds.  May the ancient cooking wisdom stay for another thousand years...  Red yeast rice sauce is the vinasse (distiller's grains) of red rice wine, which is made from red yeast rice and glutinous rice. The practice of using red yeast rice sauce to cook has a history of more than one thousand years for Han people. Taiwan's red yeast rice allegedly came with Koxinga (Zheng Chenggong) from Zayton (Quanzhou). These days, red yeast pork is still a very popular di

◆ 巧克力甘納許蛋糕　 香濃滑順 細緻綿密　 自製戚風蛋糕與甘納許　 不只是美味而已　 還承載著最誠摯的心意　 巧克力甘納許蛋糕是近年來美式賣場超夯的一項商品。我們這裡的自製版本，採用 自製的巧克力甘納許 （鮮奶油與巧克力為一比一），搭配軟綿的戚風蛋糕體，不乾不硬，不用微波、不用配鮮奶，就很好吃了哦，而且搭配用動物性鮮奶油打發的內餡，沒有反式脂肪的疑慮，健康又美味。（附影片） ◆ Chocolate Ganache Cake　 Aromatic, smooth and creamy.  Make you a chiffon cake with chocolate ganache  Not only because it's so tasty  But because I love you honestly.  This version of chocolate ganache cake is made of chiffon cake and homemade chocolate ganache (1:1). The cake is neither dry nor hard, which tastes really great by itself and doesn't need to be microwaved or go with a cup of milk. Furthermore, the filling is made of natural whipping cream, which contains no trans fats and makes the cake really tasty as well. (See video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 材 料（Ingredients）： 步 驟（Steps）： (1) 將蛋黃