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◆ 潤餅捲
今年春雨來得特別早
老街的人潮也漸漸變少
懷念一家團聚包潤餅的時光
願大家都健健康康 一切安好
潤餅捲據說是明朝泉州進士蔡復一的夫人發明的。傳來臺灣以後，很多家庭會在尾牙（農曆十二月十六日）、頭牙（農曆二月初二，土地公生）、或者是清明節的時候，自己在家包來吃。時到今日，潤餅捲已成為臺灣街頭與夜市一年四季都備受歡迎的排隊美食。每逢清明節前，菜市場裡販賣潤餅皮的攤位也總是大排長龍。這裡就與大家分享如何不用排隊、不需專業技巧也能製作潤餅皮的方法。至於餡料的內容，由於每個家庭都不太一樣（尤其南北差異甚大），我們這裡介紹的是臺灣北部夜市較常見的餡料版本，不是唯一的做法哦。（文末附影片）
◆ Runbing
This year's spring rain comes particularly early.
The crowds are getting smaller on the old street.
Miss the time of making runbing with reunited family.
Wish everyone good health and safety.
Taiwanese runbing (lumpia or popiah, fresh spring roll) allegedly originated in Zayton (Quanzhou) in Ming Dynasty (1368-1644). Traditionally, Taiwanese people make runbing at home at the year-end banquet (weiya, the 16th of December of the lunar calendar), the first banquet (the 2nd of February of the lunar calendar), or Tomb-Sweeping Day. The contents of its fillings vary from family to family. Nowadays, it has become an all-year-round popular snack on the street and at night markets. Here, we show you how to make the skin and fillings of northern Taiwan's most common version of runbing. (See video tutorial at the end.)
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材 料（Ingredients）：
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| 圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
將用來製作餅皮的所有材料混合均勻，用攪拌機持續攪拌十分鐘。然後，將麵糊過篩，室溫靜置半小時。
Use a mixer to mix all of the ingredients of the skin and keep stirring for 10 minutes. Then, sieve the batter into a bowl. Leave it at room temperature for 30 minutes.
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| 此時可使用刮刀來幫助麵糊過篩。圖片來源：cooking23s.blogspot.com |
(2)
取一個直徑 28 公分的陶瓷鍍層不沾鍋，在鍋內噴些烤盤油，用廚房紙巾擦勻後，倒入些許麵糊，把麵糊均勻塗抹成圓形。
Spray a 28cm ceramic coated non-stick pan with some pan spray, and smear it evenly with a piece of kitchen paper. Smear the batter over the pan evenly until it forms a round shape.
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| 可使用矽膠刷來塗抹麵糊。圖片來源：cooking23s.blogspot.com |
(3)
開中火煎一分鐘後，翻面再煎一分鐘左右後起鍋，將鍋子放在冷的濕抹布上降溫，約兩三分鐘後再製作下一張餅皮（共八張）。煎好的餅皮要等放涼後才可以疊起來。靜置備用。
Leave the pan over medium heat for 1 minute before flip the skin over. Take out the skin after another 1 minute or so. Leave the pan on a cold wet towel for 2 or 3 minutes before making the next piece (8 pieces in total). Pile the skin pieces up after they have cooled off. Set Aside.
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| 在沒有破洞的前提下，餅皮要儘量做得越薄越好。圖片來源：cooking23s.blogspot.com |
(4)
一百公克食用油入鍋，開中火，打散兩顆蛋，當筷子插入油中會冒泡後，一邊倒入打好的蛋液，一邊快速攪拌（以劃圈的方式攪拌），等蛋酥炸到呈現微焦的顏色後起鍋，瀝乾，靜置備用。
Add 100g of cooking oil into a pan. Turn on the heat to medium level. Beat 2 eggs. Put a pair of chopsticks into the oil. If the chopsticks start bubbling, pour the beaten eggs and stir them rapidly (in a circle) at the same time. Keep frying the egg crisps until they have become golden brown. Drain the egg crisps. Set Aside.
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| 此時可用木製的長柄勺子來攪拌，會比較好操作。圖片來源：cooking23s.blogspot.com |
(5)
Chop the fried red yeast pork into strips. (See "How to Make Fried Red Yeast Pork") Set Aside.
將炸好的紅糟肉切成條狀，靜置備用。（參見「紅糟肉做法」）
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| 紅糟肉是北臺灣夜市潤餅常見的餡料，尤其是在大臺北地區。圖片來源：cooking23s.blogspot.com |
(6)
將用來製作內餡的蔬菜清洗乾淨，切好備用。
Wash and chop the vegetables for the fillings. Set Aside.
(7)
將豆干切成條狀，將 10 公克的食用油入鍋，開中火，煎至微焦後，分別加入白胡椒粉與臺式醬油，翻炒均勻後，起鍋備用。
Chop the pressed tofu into strips. Add 10g of cooking oil into a pan. Turn on the heat to medium level. Add the pressed tofu strips into the pan and stir-fry them. Add the white pepper powder and Taiwanese soya sauce after the pressed tofu turns golden brown. Mix them evenly before turning off the heat and setting them aside.
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| 一加入醬油後就要立刻翻炒哦。圖片來源：cooking23s.blogspot.com |
(8)
鍋中加入 15 公克食用油、50 毫升的水、1/4 小匙的鹽，加入紅蘿蔔絲煮一兩分鐘，再加入高麗菜絲煮一兩分鐘，再加入豆芽菜煮一兩分鐘後起鍋，瀝乾備用。
Add 15g of cooking oil, 50ml of water, and 1/4 t of salt into a pan. Add the shredded carrots and boil them for 1 or 2 minutes. Add the shredded cabbage and boil them for another 1 or 2 minutes. Add the bean sprouts and boil them for another 1 or 2 minutes. Drain them and set them aside.
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| 可依個人喜好調整煮的時間長短（比較傳統的做法會把青菜燉煮到更爛）。圖片來源：cooking23s.blogspot.com |
(9)
取兩張餅皮攤開放置，部分重疊，塗上約 10 公克的海山醬或甜辣醬，撒上約 10 公克的含糖花生粉，依序放入適量的紅糟肉、豆干、蛋酥、煮好的蔬菜、生的香菜，捲起來一圈後，將兩邊折起來一點，再繼續捲完即可。重複相同步驟，直到做出四捲為止。
Put 2 pieces of the skin partially together. Smear about 10g of the sweet chilli sauce on them. Add about 10g of the sweet peanut powder. Then add the adequate amount of fried red yeast pork, the pressed tofu, the egg crisps, the cooked vegetables, and the coriander respectively. Roll the wrap over with the 2 sides tucked in. Repeat the same process until you have made 4 portions in total. Then, voila!
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| 含糖花生粉可用市售的，也可自己製作。圖片來源：cooking23s.blogspot.com |
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| 餡料的排列參考圖。圖片來源：cooking23s.blogspot.com |
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| 先捲一圈後，將兩邊邊緣折入。圖片來源：cooking23s.blogspot.com |
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| 把剩餘的部分捲完。圖片來源：cooking23s.blogspot.com |
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| 捲好後的模樣。圖片來源：cooking23s.blogspot.com |
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| 皮薄、餡多、肉大塊。圖片來源：cooking23s.blogspot.com |
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| 讓人垂涎欲滴。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片（臺語發音，請開字幕） Video Tutorial With Talking & Music:
原音重現版影片 Video Tutorial Without Talking or Music (ASMR):
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附 註（Footnotes）：
(1)
先把麵糊在室溫靜置半小時後，再用來製作餅皮，做出來的餅皮才會較 Q。
Leave the batter at room temperature for 30 minutes, so that the runbing's skin can be more resilient.
(2)
先把麵糊抹好以後才開火，才有辦法把麵糊抹得較均勻。這種做餅皮的方法，雖然較花時間，但是不需專業的技術，較適合一般人自己做來吃。
Smear the batter before turning on the heat, so that the batter can be smeared more evenly. Although this method is more time-consuming, you don't need professional skills to make it, which is more suitable for normal people.
(3)
餅皮可以冷凍保存一個月，除了包潤餅以外，也可以用來包春捲，或是蛋餅和蝦餅哦。
The runbing skin can be preserved in a freezer for 1 month. The skin can also be used to make spring rolls, dan bing, or moon shrimp cake.
(4)
蛋酥是現在較流行的配料，若是較傳統的做法，可以把雞蛋煎做蛋皮，再切絲來用。炸好的蛋酥，除了用來包潤餅以外，也可以用來煮白菜滷，或是米粉湯。
Egg crisps are more fashionable now. A more traditional way to do it is to stir-fry the eggs and chop them into strips. The egg crisps can also be used to make braised napa cabbage or rice noddle soup.
(5)
若是無紅糟肉，傳統的做法也可以把二層肉切絲、煮過，來代替。
Traditionally, you can also use poached shredded pork instead if you don't have fried red yeast pork.
(6)
青菜的部分，除了高麗菜、紅蘿蔔與豆芽菜以外，傳統的做法還會摻一些荷蘭豆。煮青菜的時候，由於紅蘿蔔要煮較久才會爛，所以要先下去煮。可以把清水換做柴魚高湯來煮青菜，煮出來的菜會較香。若是愛吃咖哩，也可以摻咖哩粉下去煮。煮好的菜要盡量瀝乾，包好的潤餅皮才不會太快爛。
As for the vegetables, traditionally, there are also some snow peas in the fillings besides round cabbage, carrot, and bean sprouts. While cooking, carrot needs more time to cook, so it needs to be added first. You can also use bonito flake soup instead of water to boil the vegetables. It can make the vegetables have more flavour. If you like the flavour of curry, you can also add some curry to the vegetables. After they are done, drain the liquid as long as possible, so that the runbing's skin won't be mushy too soon.
(7)
若是買得到滸苔，組合的時候加一些，就是最傳統的滋味。
At the end, you can also add some sweet enteromorpha powder to the fillings, which is a very traditional ingredient.
(8)
恭喜網友 tara_s_table 試做成功！ Congratulations on tara_s_table's success!
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| 圖片來源（Source of the Picture）： instagram.com/tara_s_table |
😺：記得訂閱YouTube頻道哦～ 您的鼓勵就是最大的動力。
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