美食二三事　Cooking23s

🔹 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...