美食二三事　Cooking23s

🔹 油蔥醬　 還記得童年每當肚子餓的時候　 打開冰箱總能找到媽媽準備的油蔥醬　 舀上一匙加醬油膏來拌乾麵　 就是最讓我黯然消魂的懷念古早味　 油蔥酥或油蔥醬（香蔥油）是許多古早味美食不可或缺的要素，包括粄粽、肉粽、菜包、炒米粉、油飯、粄條、乾麵、湯麵、蘿蔔糕、芋頭糕......等等，都少不了這一味，堪稱客家料理甚或臺式料理的靈魂。然而，市售的油蔥酥與油蔥醬大多有油耗味，也無法確定用油的好壞，自己做的不但比較美味，吃起來也較安心。紅蔥頭的部分，最好挑選外型好看、沒有霉味、沒有芽眼的臺灣紅蔥頭。臺灣本土生產的紅蔥頭，香氣遠勝過進口的紅蔥頭，大約在每年的正月前後開始收成，這個時節可以多買一些用網袋吊起來慢慢用。至於豬油則可以向熟識的豬肉攤買肥肉來自己煸，也可以買比較值得信賴的品牌的現成豬油，或者使用其它可以耐高溫的植物油。只要家中冰箱常備一罐自製的油蔥醬，就能隨時隨地讓料理多一絲懷念的古早味哦。（文末附影片） 🔹 Shallot Oil　 Still remember every time I felt hungry when I was little,　 In the fridge, there was always a jar of Mum-made shallot oil.　 I used to add a scoop of it with some thick soya sauce to the dry noodles,　 Which exactly represented my most memorable old-time flavours.　 Fried shallots and shallot oil are indispensable ingredients for many old-time Taiwanese dishes, such as guo-zong, zongzi, caozaiguo, stir-fried rice noodles, glutinous oil rice, flat noodles, dry noodles, noodle soup, radish cake, taro cake, etc. They can be called the soul of Hakka dishes or even Taiwanese d...

🔹 豆花　 以前每當巷口傳來豆花伯的叫賣聲　 阿嬤就會叫我拿鍋子去買她愛吃的豆花　 如今豆花伯與阿嬤都不在了　 美好的回憶卻讓人無盡想念 　 「豆花～豆花～」一想到豆花，耳邊彷彿又傳來豆花伯那中氣十足的叫聲。小時候，曾覺得豆花伯的古早味豆花是全世界最好吃的東西。現在，終於成功復刻出那令人懷念的滋味。我們這裡的食譜，用寒天粉（洋菜粉）與玉米粉，取代石膏（豆花粉）或鹽滷，搭配先前示範過的自製 濃豆漿 ，製作出來的豆花，口感十分軟嫩滑順，如果再加上我們先前示範製作的 古早味糖水 ，就是一碗穿越時空的臺灣古早味豆花甜湯。（文末附影片） 🔹 Douhua　 Whenever Uncle Douhua's voice came from outside the house, 　 Granny asked me to buy the beloved douhua with her pots.　 Now, Uncle Douhua and Granny have all left us.　 But here to stay are the wonderful memories. 　 "Douhua~ Douhua~" It feels like I hear Uncle Douhua's voice again every time I think of douhua. When I was little, I used to think that Uncle Douhua's old-time douhua was the most delicious food in the world. Now, I finally remake the memorable flavor successfully. Here, I use agar powder and corn starch instead of gypsum powder or nigari. They are perfect to go with homemade thick soy milk . As a result, the douhua is very soft and smooth. If it's served wi...

🔹 古早味糖水　 回憶小時候的炎炎夏天　 最期待媽媽從菜市場回來的時間　 今天是豆花、米苔目、還是杏仁凍？　 加上自製糖水的最簡單幸福感動 　 糖水要好喝，不只是把水加糖混合而已。小的時候，鄰居的門口有一個剉冰攤，每次經過，都聞到一股很誘人的香味。後來才知道，原來那就是古早味糖水的香味，也就是剉冰的最大的功臣。我們這次的配方做出來的糖水，可直接用來配豆花，做成豆花湯；如果不加薑片去煮，則可用來配米苔目、杏仁凍、芋圓等等，做成各種古早味甜湯；若是不加薑而且把水量減一半，則可淋在剉冰上面，做成古早味清冰。冷熱皆宜，有機會一定要自己試做看看。（文末附影片） 🔹 Old-Time Syrup Soup　 Remember the hot summer day back in my childhood.　 Looked forward to the time Mum came back from the traditional market.　 Would it be douhua, mitaimu, or apricot kernel jelly today?  The simplest heartwarming happiness with homemade old-time syrup soup.　 Delicious syrup soup is not made by simply mixing together water and sugar. When I was very little, there used to be a shaved ice stall next door. I always smelt something particularly delicious every time I passed by. It came out later that the smell was from the old-time syrup soup, which was the most important factor to the taste of shaved ices. The syrup soup boiled with ginger can be used as douhua's soup. If you le...

🔹 臺式菠蘿麵包　 祖籍來自香港　 作風深受日本影響　 多元文化加上無限創意　 造就獨特的臺味天王　 菠蘿是一種與鳳梨長得很像的水果。菠蘿麵包沒有菠蘿，只是因其外型與菠蘿相似而得其名。臺北市糕餅商業同業公會，曾舉辦票選最具臺式軟麵包代表性的品項，結果，前四名分別是：菠蘿、蔥花、紅豆，與奶酥麵包，號稱臺式軟麵包的四大天王。其中，名列第一的菠蘿麵包，雖然最初源自於香港，但早已是每一家臺式麵包店必備的最暢銷產品。這裡就與大家分享：如何用低溫中種法，自製外酥內軟的臺式原味與鹹奶油口味的菠蘿麵包。（文末附影片） 🔹 Taiwanese Pineapple Bun　 Comes from Hong Kong originally　 With features full of Japanese twists.　 Multiculturalism and infinite creativity　 Lead to the unique champion of Taiwanese tastes.　 The pineapple bun doesn't have pineapples in it at all. Actually, the name comes from the similarity of their looks. The Taiwanese pineapple bun has long been the most representative item of soft Taiwanese buns, followed by the spring onion bread, the red bean bun and the milky filling bun, according to a survey by Taipei Bakery Association. Although the pineapple bun originated in Hong Kong, it has taken a twist in Taiwan and become the most popular item in Taiwanese bakeries. Here, we show you how to use the sponge and do...