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油飯如果要好吃，需要聞起來香氣十足、令人垂涎三尺，而且吃起來既不會太乾、也不會太黏。這裡的油飯做法，是以做出臺灣大稻埕賣的古早味油飯版本為目標，透過好幾次的試驗才得到的結果。這個版本的古早味油飯特別可口美味，但由於糯米本身的升糖指數很高，也不太容易消化，為了健康與身材考量，最好還是適量享用即可，別一次吃七碗哦😊（文末附影片）
Delicious Taiwanese glutinous oil rice smells really great and has a texture that is neither too dry nor too sticky. Here, I aim to replicate the famous old-taste glutinous oil rice sold in Twatutia. The recipe is a result of hard work and a great deal of trial and error. It will not let you down. (See video tutorial at the end.)
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材 料（Ingredients）：
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| 製作古早味油飯的食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
把長糯米洗過，泡水四小時，瀝乾備用。
Wash and soak the long-grain glutinous rice for 4 hours. Drain the rice and set aside.
(2)
乾香菇泡水二十分鐘。
Soak the dried shiitake mushrooms in water for 20 minutes.
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| 可在香菇上方放一個小盤子，將香菇壓入水中。圖片來源：cooking23s.blogspot.com |
(3)
把豬肉切絲，與玉米粉和醬油拌勻，醃十分鐘。
Shred the pork and mix it well with corn flour and soy sauce. Set aside for 10 minutes.
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| 豬肉切絲。圖片來源：cooking23s.blogspot.com |
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| 拌入玉米粉和醬油。圖片來源：cooking23s.blogspot.com |
(4)
蝦米泡水十分鐘後瀝乾，備用。
Soak the dried prawns in water for 10 minutes and drain them. Set aside.
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| 蝦米泡水。圖片來源：cooking23s.blogspot.com |
(5)
香菇瀝乾。泡香菇的水要留著備用。把香菇切除蒂頭後，切成香菇絲備用。
Drain the mushrooms. Keep the liquid and set it aside. Remove the stems of the mushrooms and shred the mushrooms. Set aside.
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| 香菇切絲。圖片來源：cooking23s.blogspot.com |
(6)
炒鍋中放入香蔥油，開小火，加入蝦米爆香。拌炒一會兒後，加入香菇絲，拌炒至聞到香味後，加入豬肉絲，拌炒至豬肉變白為止。
Add the shallot oil to a frying pot over low heat. Add the soaked and drained dried prawns. Stir-fry them for a bit. Add the shredded mushrooms and stir-fry them for a bit until they smell good. Add the shredded pork and stir-fry them until the pork turns white.
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| 加入豬肉絲拌炒。圖片來源：cooking23s.blogspot.com |
(7)
加入一半的油蔥酥，拌炒一會兒。加入麻油，拌炒一會兒。加入醬油、糖、鹽、白胡椒粉、五香粉、泡香菇的水，轉中火，拌勻並稍微煮一下。
Add half of the fried shallots and stir-fry for a bit. Add the sesame oil and stir-fry for a bit. Add the soy sauce, sugar, salt, white pepper powder, five-spice powder, and the liquid from soaking mushrooms. Turn the heat to the medium level Stir and boil them for a bit.
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| 加入泡香菇的水。圖片來源：cooking23s.blogspot.com |
(8)
用濾網把配料與湯汁分開，備用。
Drain and separate the stir-fry from the sauce. Set them aside.
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| 把配料與湯汁分開。圖片來源：cooking23s.blogspot.com |
(9)
把糯米放入滾水中，燙約四十秒後瀝乾，再放入墊了蒸籠布（沾水擰乾）的蒸籠蒸約十五分鐘。
Add the glutinous rice to boiling water. Drain the rice after around 40 seconds. Steam the rice for about 15 minutes.
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| 把燙過的糯米放入蒸籠。圖片來源：cooking23s.blogspot.com |
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| 用電鍋煮出來的糯米飯容易軟爛或夾生。如果想要糯米粒全部熟透又粒粒分明，就是要用蒸籠。圖片來源：cooking23s.blogspot.com |
(10)
把配料的湯汁與另一半的油蔥酥放入炒鍋中拌勻，開小火，煮滾後加入蒸好的糯米飯，拌勻。
Add the sauce from stir-fry and another half of the fried shallots to a frying pot over low heat. After the sauce starts to boil, add the steamed glutinous rice and mix them well.
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| 加入蒸好的糯米飯拌勻。圖片來源：cooking23s.blogspot.com |
(11)
加入一半的配料，關火，拌勻。
Add half of the stir-fry. Heat off. Mix them well.
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| 與一半的配料拌勻。圖片來源：cooking23s.blogspot.com |
(12)
把油飯放入碗盤中，將另一半的配料擺在油飯上鋪平即大功告成。
Add another half of the stir-fry on top of the oil rice before you serve. Then, voila!
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| 香氣撲鼻、令人垂涎三尺的古早味油飯。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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附 註（Footnotes）：
(1)
肉絲用的胛心肉也可換成小里肌，吃起來會更軟、更嫩，但是別炒太久，才不會變硬。
The pork shoulder for the shredded pork can be replaced with even more tender and softer pork tenderloin. But don't stir-fry it for too long, otherwise it'll harden.
(2)
先炒蝦米，再下香菇，這樣才不會一開始就讓香菇把油吸光，可以少加一些油。
Stir-fry the dried prawns before adding the shiitake mushrooms to prevent the shiitake mushrooms from absorbing the oil and reduce the amount of cooking oil used.
(3)
油蔥酥要分成兩次下，才會保留較多油蔥酥的香氣，也不會讓油蔥酥把湯汁都吸光。
The fried shallots should be added in batches so that they can smell great and the sauce won't be absorbed completely.
(4)
麻油怕高溫，要晚點再下，才不會有苦味，也才會較香。
Don't spoil the sesame oil with high temperature. Only add it later to prevent bitterness and make it smell better.
(5)
長糯米的口感較Q，先用滾水燙過，比較能蒸得透。
Since the texture of long-grain glutinous rice is springier, it's best to boil it for a bit before steaming to ensure it's well-cooked.
(6)
先把粿巾沾水擰乾，再放米去蒸，米蒸好後才不會黏在布上面。
To prevent the steamed rice from sticking to the cloth, moisten the cloth with water and wring it out before steaming.
(7)
長糯米較Q，圓糯米較軟，也可以按照自己喜愛的比例，把這兩種米相混來做油飯。
After steaming, the long-grain glutinous rice is springier while the short-grain glutinous rice is softer. You can mix the 2 types of rice to some extent if you like.
(8)
剛蒸好的糯米飯還不夠軟，要等到和湯汁拌勻後，口感才會剛剛好。
The steamed sticky rice is not soft enough yet. It attains the right texture only after being mixed with the sauce.
(9)
湯汁不可滾太久，水份才不會變太少，湯汁也才不會變太鹹。
To prevent evaporation of water from the sauce, don't boil the sauce for too long so that it won't become too salty.
(10)
放較多配料在油飯上面，油飯比較不會變乾、變硬，請客看起來也較大方。
Leaving more stir-fries on top of the oil rice can prevent it from drying and hardening easily and make it look more generous too.
(11)
做好的油飯，冷藏可保存兩天，冷凍可保存兩星期，但還是趁新鮮儘早食用為佳哦。
The steamed glutinous oil rice can be preserved in a fridge for 2 days or in a freezer for 2 weeks. It's best to eat it as soon as possible when it's still fresh.
😺：記得訂閱YouTube頻道哦～ 您的鼓勵就是最大的動力。
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