美食二三事　Cooking23s

🔹 綠豆椪　 爸媽以前每逢中秋必買綠豆椪　 小時的我總覺得那沒什麼　 長大後卻越來越喜歡這種淡淡的香與微微的甜　 也才漸漸懂得什麼是默默付出的關愛與守候　 綠豆椪是臺中豐原的一間餅店在日本時代發明的一種臺灣的傳統月餅。據說當初是因為某次烤餅時，師傅忘了將餅翻面，結果沒想到烤出來的餅皮又白又蓬鬆，一碰到就有如雪花般層層剝落，大受客人歡迎。由於外型看起來膨膨的，裡面又包 綠豆沙 ，餅店的老闆娘就把它叫做「綠豆椪」。傳統的綠豆椪較大塊，也會在綠豆沙裡面包一些鹹的油蔥或是豬肉、肉脯。這裡為大家介紹的是最近較流行的小塊的綠豆椪，裡面僅僅包綠豆沙而已。這個綠豆椪的重量與蛋黃酥或月娘酥差不多，但因為我依照傳統綠豆椪的形狀把它稍微壓扁，因此會稍寬一些。壓或不壓，可依個人喜好而定，如果不壓的話，形狀和大小也與蛋黃酥或月娘酥差不多哦。（文末附影片） 🔹 Mung Bean Mooncake　   Mum and Dad always bought mung bean mooncake every Mid-Autumn Festival.　 I thought it was nothing special when I was little.　 But I find myself enjoying its mild fragrance and sweetness more and more after growing up,　 And begin to realise why true love sometimes can be unnoticeable.　 Taiwanese mung bean mooncake (mung bean pastry) is a kind of traditional Taiwanese mooncake, which was invented by a bakery in Fengyuan, Taichung during the Japanese colonial period. Legend has it that one time the baker forgot to flip the pastry over, but, as a result, the crust on top surprisingly became white ...

🔹 果 醬　 小時候 總是期待媽買吐司順便買的果醬　 每次我都先把它當作糖果吃掉半罐以上　 那酸酸甜甜的美好滋味令人永遠難忘　 就像她對我的包容一樣　 芒果是臺灣很有名的農產品，品種很多，但產期很短，通常集中於每年的五月到七月。然而，只要把芒果做成果醬後，就可大幅延長保存的時間，讓人慢慢享用。這裡使用的紅龍芒果，產地為臺灣雲林，因為蒂頭聞起來帶有水蜜桃的香氣，又稱為水蜜桃芒果。這個稀有品種的特色是果肉纖維細又多汁，但產量不多，產期僅限每年的六月與七月，很適合用來做果醬。此外，也可以把這裡的芒果換成草莓、鳳梨、橘子、藍莓等其它水果，做成各種不同口味的果醬。然而，由於各種水果的甜度與酸度不一，需要再自行斟酌砂糖與檸檬汁的用量。（文末附影片） 🔹 Jam　   Always looked forward to the jam Mum bought with bread when I was little.　 I saw it as sweets every time and ate a half jar of it immediately.　 The great experience of sweet and sour flavour is unforgettable,　 Just like the generosity she showed to me.　 Taiwan's mango is a kind of very famous produce with a variety of breeds, which are harvested in a very short period of time, usually between May and July. However, if you make it into jam, you can preserve it for a much longer period of time and enjoy it slowly. The variety I use here is called "red dragon mango" or "juicy peach mango", which is grown in Yunlin County and smells a bit...

🔹 牛汶水　 我與務農的阿公從未見過面　 據說他生前每天過著過勞的生活　 阿婆教我做的牛汶水是他最愛的甜點　 「生活應該是甜的」，阿婆說　 牛汶水的客家話意思是「牛癱坐在水裡」，因為粢粑泡在黑糖薑湯中，很像牛泡在水裡只露出頭與背的模樣。牛汶水是臺灣早期客家人農忙休息時常見的點心，又叫做「熝湯粢」，也就是「煮在湯中的粢粑」。如果把黑糖薑湯換成一般的糖水，不加花生，就成了河佬人於七夕拜七娘媽用的「糖粿」，據說是用來盛裝七娘媽眼淚的碗。現在臺灣南部很有名的用炸的「白糖粿」，也是糖粿的另一種變化做法。（文末附影片） 🔹 Niu Wenshui　 I have never met Grandpa, a farmer　 Who allegedly overworked every day.　 The niu wenshui Granny taught me how to make was his favourite dessert.　 'Life should be sweet,' Granny said. 　 Niu wenshui literally means buffalo sitting weakly in water since the ciba in dark brown sugar and ginger syrup soup looks like buffalos in water with only their heads and backs seen. In early times, niu wenshui, also known as lutangqi, which means ciba cooked in soup, was a kind of popular dessert among Hakka farmers when they were taking a break. If you change from dark brown sugar and ginger syrup soup to normal syrup soup and don't add peanuts, it becomes Hokkien (Hoklo/Holo) people's teung guai, which is used to wo...