美食二三事　Cooking23s

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.) . . . . . . . . . . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . . . . . . . . . . . . . . . .   材 料（Ingredients）： 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. 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 s

蝴蝶酥是一款源自二十世紀早期歐洲的經典西式點心，也是我最愛的西餅。從小到大，只要收到西式喜餅，打開後，我一定先找蝴蝶酥來吃。這裡分享的「裹油法」雖然比較複雜，但製作出來的蝴蝶酥層次會比較勻稱、漂亮，口感也較好。除了蝴蝶酥以外，此麵團也可用作酥皮濃湯的酥皮，或者用來製作葡式蛋塔或各種酥脆餅乾哦。要注意的是，由於蝴蝶酥的麵團需在室溫 25℃ 以下操作，若天氣太熱，要記得開冷氣。（文末附影片） A palmier is a classic western pastry originating in Europe in the early 20th century. Although it's more complicated to fold the butter in, the palmiers will have beautiful layers and better texture this way. Apart from palmiers, the dough can also be used to make soup with puff pastry, Portuguese custard tarts, and other pastries. However, the dough needs to be handled below 25℃. Remember to turn on an air conditioner if the weather is too hot. (See video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .  材 料（Ingredients）： 製作蝴蝶酥的食材一覽。圖片來源：cooking23s.blogspot.com 步 驟（Steps）： (1) 將中筋麵粉、糖、鹽、冰水、白醋混合拌勻揉成團狀，放入密封容器冷藏至少四小時或隔夜。 Mix the plain flour with castor sugar, salt, ice water, and white vinega

客家鹹豬肉是早期客家人用鹽來保存豬肉所做出來的一種好吃的料理。現在有冰箱可以協助冰豬肉，所以我這裡沒有醃得非常鹹，大家可以按照個人口味調整鹹淡。這裡要跟大家分享的料理方式是炒蒜苗鹹豬肉，這也是臺灣很常見的客家鹹豬肉料理方式，很香、很下飯。（文末附影片） 如果不想炒蒜苗，第二種料理方式是把鹹豬肉用兩百度大約烤二十分鐘，要記得在烤到一半的時候翻面。第三種料理方式，可以用電鍋加一杯水蒸熟，用小火將兩面煎成金黃色後，再切一片一片配白醋與薑絲一起吃。如果用蒸或烤的料理方式，也可以把五花肉換成松坂肉，吃起來會有不一樣風味。吃剩的鹹豬肉可以拿來做披薩、沙拉、義大利麵的配料，或者拿來炒青菜，每樣都很好吃哦。 Hakka salted pork is a delicious dish which dates back to the olden days when Hakka people preserved pork with salt. Now that we have fridges to help preserve the pork, the pork I made here is not as salty as before, but the seasoning can be adjusted as desired. The cooking method I demonstrate here is to stir-fry the pork with green garlic, which is a very common way to cook Hakka salted pork in Taiwan and is really delicious to go with steamed rice. (Watch the video tutorial at the end.) If you don't like stir-fry, the alternative cooking method is to bake the salted pork at 200℃ for about 20 minutes. Remember to flip the pork halfway. Another alternative method is to steam the salted