tag:blogger.com,1999:blog-6352422921232084257Thu, 24 Oct 2024 20:28:17 +0000- 老媽廚房家裡吃主餐中華風味碎碎念台灣風味每日一餐點心上館子印度風味葡式風味不是令人垂涎三尺的食記，不是令人捧腹大笑的日記，只是以生澀英文與國外朋友分享我們日常食物http://sstar-lung.blogspot.com/noreply@blogger.com (LungYu)Blogger27125tag:blogger.com,1999:blog-6352422921232084257.post-521808151775434878Sun, 13 Jan 2008 06:05:00 +00002008-12-09T05:42:25.404+08:00- 老媽廚房中華風味主餐家裡吃我想應該沒什麼人有看過這道菜，因為從小到大也只有在自家吃過，不論是在餐廳用餐或在別人家作客，都沒有見過(不過後來看到有些簡體字網頁有介紹，看來的確是從中國大陸傳來的)，所以國外應該更是不可能出現。遠看蒸蛋捲好像是長條狀的蛋包飯，我媽通常會再切成一段一段，橫切面就像壽司一樣，蛋皮包著肉餡一圈圈螺旋延伸。基本上蒸蛋捲的材料和味道幾乎與火鍋中的蛋餃一模一樣，而且據說以前也都是過年的場合象徵黃金財寶的一道菜。不過蛋餃是蛋皮多於肉餡，而蒸蛋捲則是肉餡多於蛋皮，因此愛吃肉的人應該會比較喜歡這種份量比較紮實的蒸蛋捲吧。其中蛋皮準備起來算是比較簡單，但要做出色澤漂亮的蛋皮也得靠經驗。而肉餡作法有點像是餃子餡，但最大的不同是餃子餡會放蔬菜，因此會加上麻油，但蛋捲餡是純肉不放油。然而要注意別把肉伴的太散以免熟了之後肉餡散開，還有因為肉多皮少，所以不能挑太瘦的肉，也可以加點太白粉和水，要不然口趕會太澀不潤口。http://sstar-lung.blogspot.com/2008/01/steamed-egg-roll.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-5701102776455498690Fri, 04 Jan 2008 04:31:00 +00002008-12-09T05:42:25.674+08:00- 老媽廚房家裡吃葡式風味點心葡式蛋塔在幾年前曾造成全台大流行，不論是專賣店、蛋糕店、小攤販、連速食店都要參一腳，就算不是家家戶戶都在賣蛋塔，那也幾乎是家家戶戶都在吃蛋塔了吧！可惜好景不常，蛋塔熱就如同荊軻刺秦王~一去不復返，現在只有某家速食店撐了下來，每幾個月就出一種新口味。好加在我家的超級老媽也在那熱潮中把葡式蛋塔學了起來，讓我們在老媽要請客愛現的時刻可以沾光吃到熱騰騰的葡式蛋塔。##CONTINUE##由名稱可知發明者為葡萄牙人因此稱為葡式蛋塔，後來傳到葡萄牙殖民地~澳門，之後才流行到其他亞洲地區。跟傳統蛋塔不同的在於使用酥皮當作塔皮，吃起來外酥內軟是其特色。自己在家做酥皮當然不簡單，不過到蛋糕材料行都可以買到酥皮棒，其實就是把用來做酥皮濃湯的酥皮片捲成棒狀，當要烤蛋塔之前切成圓餅塊狀，用手推壓至模型上，簡簡單單就完成現成的塔皮了。這種作法反而比傳統蛋塔簡單，因為傳統蛋塔皮沒有在賣，還得自己作，麻煩的多。內餡http://sstar-lung.blogspot.com/2008/01/pastel-de-nata-portuguese-style-egg.htmlnoreply@blogger.com (LungYu)2tag:blogger.com,1999:blog-6352422921232084257.post-800990792517906038Mon, 17 Dec 2007 13:36:00 +00002008-12-09T05:42:26.459+08:00每日一餐週五～便當週四～便當週三～早餐週二～便當週一～便當http://sstar-lung.blogspot.com/2007/12/20072.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-7117925009636822817Wed, 12 Dec 2007 15:22:00 +00002008-12-09T05:42:27.508+08:00每日一餐週五～便當週四～便當週三～便當週二～便當週一～便當週末～午餐http://sstar-lung.blogspot.com/2007/12/20073.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-7862523212031213183Tue, 04 Dec 2007 13:42:00 +00002008-12-09T05:42:28.372+08:00每日一餐週五～午餐週四～早餐週三～午餐週二～午餐週一～午餐週末~晚餐http://sstar-lung.blogspot.com/2007/12/blog-post.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-7510487843205227045Fri, 30 Nov 2007 11:08:00 +00002007-12-07T13:19:12.491+08:00碎碎念為了提升本站的主題性，以後這裡會變成純中文，避免有人看到我的英文傷了眼睛，但以前的文章維持不變，用來記錄從開始以來從英文練習到餐飲描述之中的變化 (之前是我想的太美，以為有人看不慣我寫的英文可以幫我改正)。所以之後英文部落與中文部落會同步進行，只是不再用雙語描寫。另外我想修正本站的走向，由於最近看到Noah六年來每天自拍做成的影片，想到我也可以把每天吃的東西給拍下來，然後每個禮拜再寫一篇類似之前寫的專題，以免變成週刊式發行 :p ，這樣部落格也比較豐富。預計明天元旦會正式開始，希望我能持之以恆囉！最近可能會先開始熱身，順便建立習慣。謝謝大家囉！http://sstar-lung.blogspot.com/2007/11/blog-post.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-1870242073610886130Tue, 20 Nov 2007 07:03:00 +00002008-12-09T05:42:28.677+08:00- 老媽廚房中華風味主餐家裡吃平常能吃到油飯的日子不外乎某人小孩滿月送禮，或出門在外肚子餓去找的小吃攤，我也是有在大飯店吃到大廚精心烹飪的高級油飯，但怎麼都沒有老媽做的這麼和自己的口味，真是奇怪。網路上說除了寶寶滿月會吃到油飯，有些人在七夕的時候也會拿油飯來祭拜，但怎麼樣都查不到由來，只知道油飯已經算是年代久遠的傳統食物。##CONTINUE##油飯的主要食材當然是糯米啦，之前介紹粉蒸肉的時候有介紹過糯米，果然不久之後就有一道糯米做的菜了。其他的材料還有豬絞肉、香菇、蝦米、紅蔥頭等等。這次介紹的重點就擺在會讓油飯香噴噴的香菇和蝦米身上，這兩者在許多菜中會同時使用來提升香味，當然其他的配料也不能少，但因為篇幅的關係沒辦法通通介紹。香菇在中華料理中是很普遍的食材，有點像是西餐裡的磨菇，因為本身味道不重，卻含有淡淡清香，雖無法被當作主菜，但不論是擔任第二主角或第一配角還是臨時演員，都是非常敬業而且效果極佳。平時為了保存運送http://sstar-lung.blogspot.com/2007/11/glutinous-oil-rice.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-685486915628481538Sun, 18 Nov 2007 13:08:00 +00002008-12-09T05:42:28.879+08:00- 老媽廚房中華風味主餐家裡吃[中文]不知道大家有沒有認出來這黑黑髒髒的菜是什麼，外國人會不會以為是從廚餘桶拿出來的，不過可別小看這道看似堆肥的菜，它也算是大名鼎鼎在中式餐廳菜單中不會遺漏的「梅乾扣肉」。雖然我媽做的沒有餐館裡的上相，也省略了一些步驟，但好吃的程度卻不輸餐館。##CONTINUE##據我媽講述以前奶奶做梅乾扣肉的正統作法，還真的是費工費時，果然通常是上館子才能吃到的手工菜。選擇肉質佳的五花肉不說，一定要皮、肥肉、瘦肉層層相扣才會好吃又好看，平常餐廳為了賣相，會把肉切成片狀，但在家裡為了方便入口，會切成稍大於拇指的塊狀，這樣吃飯的時候就不需用筷子切成小塊。接下來可不是直接把肉拿去紅燒，而是先把五花肉下油鍋炸，此步驟不只可以把肉汁封住，也可避免久煮過爛。接下來就是把肉紅燒，「紅燒」似乎是烹煮肉類菜餚的必備過程，我之前也介紹過紅燒排骨，只不過沒有詳細解釋燒法。再來就是稍微料理「梅乾菜」了，可以加點紅燒滷汁http://sstar-lung.blogspot.com/2007/11/pork-steamed-with-pickled-mustard.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-8652929829648867195Wed, 07 Nov 2007 12:46:00 +00002008-12-09T05:42:29.344+08:00- 老媽廚房主餐印度風味台灣風味家裡吃[中文]  這一次的主菜就是各地都很熟知的「咖哩」啦！上次去捷克旅遊的時候也有餐廳在賣咖哩，下次有機會把照片翻出來介紹介紹。這次的重點就先擺在「台式」咖哩的介紹和我們家比較特殊的作法。##CONTINUE##  大家應該都知道咖哩是起源於印度，據我上次出差印度的同事回報，的確在印度什麼都要配咖哩，真的很像我們什麼都要配醬油一樣。而印度本地的咖哩是又鹹又辣，這不僅是我同事這樣說，小時候我們全家去永康街印度人開的餐廳吃咖哩飯，味道是很香很濃沒有錯，但也真的很嫌很辣足足讓我配了好幾碗飯，咱們台灣人可能不喜歡，但這種味道應該才是正統。  除了印度咖哩之外，東南亞的地區似乎也常吃咖哩，可是「南洋」咖哩的作法似乎用上了他們當地最普遍的食材～椰奶，因此他們的咖哩比較稀，也沒有這麼鹹，但卻還是一樣辣。  而對台灣人而言，「日http://sstar-lung.blogspot.com/2007/11/moms-curry.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-3487831609053070635Sat, 03 Nov 2007 08:59:00 +00002008-12-09T05:42:29.897+08:00- 老媽廚房台灣風味家裡吃點心 [中文]我今天加班一回家就眼睛一亮，哈哈，我有新東西可以寫了，原本以為要等到明年中秋節，沒想到我媽今天就心血來潮做了一大盤，我可有口福了，你們也有眼福囉！ ##CONTINUE##我們一看到照片當然就知道是「蛋黃酥」啦，但外國人可不見得，不過就算常吃蛋黃酥但大部分的人也都要等到中秋節，不像我可以在寒冷的冬天吃到熱騰騰的蛋黃酥(流口水啦)。而我媽這次做了三種口味，當然也是一步步開發而來的。第一種就是最普遍的「豆沙蛋黃」，最近流行低膽固醇食品，因此使用了素蛋黃也就是用起司做成的冒牌蛋黃，不過還好吃起來真的差不多，也多了一股香味；另一種是最近也滿流行的「豆沙麻糬」，以前有做過麻糬包豆沙、豆沙包麻糬，但最好吃的方式就是豆沙包麻糬再包豆沙，也就是最費工的三層餡，這次也是這種包法，我的口水又止不住啦；第三種口味就是我媽自己喜歡的芋頭餡料，喜歡芋頭的人也不能錯過。有時候我媽沒偷懶的話，豆沙或芋頭沙http://sstar-lung.blogspot.com/2007/11/taiwan-mooncake.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-1000426905782990551Sat, 27 Oct 2007 04:30:00 +00002008-12-09T05:42:30.237+08:00上館子主餐台灣風味[中文]今天到台北汐止的一家茶館去吃飯，名叫「福中居」，雖說是茶館但中午晚上都有供餐，買的都是古早味，樣式還不少，地方古色古香很有趣，也很多人會帶著狗狗去逛，而且前陣子頗紅的連續劇「台灣第一味」也有在那裡拍攝，他們的手藝也的確可算的上第一味，讓人多吃一碗飯回家後還為想再去吃。如果有機會可以帶老外去嚐嚐道地的台灣古早味，不過忘記問他們有沒有提供刀叉，否則老外不會拿筷子就要把白斬雞當手扒雞吃了。最下面提供地圖以免迷路。 ##CONTINUE##本來想要每道菜都照一下，這樣我就可以慢慢寫，但是照完前兩道白斬雞和炒高麗菜之後，我就只顧著吃忘了拍其他的，等我想起來已經只有殘羹剩餚了，只好趕快從大家口中搶救還剩一半的香椿豆腐，所以上面那張照片不太上相啦，不過有此可見好吃到我欲罷不能呀。(迷之音：不知道誰以前去泰國為了吃小吃還丟了行李，貪吃不要找藉口！)為什麼我要請大家口下留菜，趕快拍攝這道香椿豆腐呢http://sstar-lung.blogspot.com/2007/10/stewed-tofu-with-chinese-toon.htmlnoreply@blogger.com (LungYu)1tag:blogger.com,1999:blog-6352422921232084257.post-7101451033854485455Sat, 27 Oct 2007 02:54:00 +00002007-12-07T13:19:12.492+08:00碎碎念[中文]我想除了介紹我的超級母親大人所燒的菜以外，也可以寫一些在外面餐廳吃的東西，老外應該也會有興趣。所以會有一個新分類「上館子 - Outside Dish」。而且以後也有機會介紹其他地區或國家的風味餐，因此也會新增各種風味的標籤，像是「台灣古早味 - Taiwan Style」、「日式風味 - Japanese Style」等等。[English]A new label "上館子 - Outside Dish" will be coming soon. I am going to introduce what we eat in outside restaurant so that you can see some different dishes that my mom is unable to cook.And because we eat not only Chinese http://sstar-lung.blogspot.com/2007/10/new-labels.htmlnoreply@blogger.com (LungYu)1tag:blogger.com,1999:blog-6352422921232084257.post-5132904045160311533Thu, 25 Oct 2007 04:15:00 +00002008-12-09T05:42:30.434+08:00- 老媽廚房中華風味主餐家裡吃[中文]粉蒸肉也是我很愛的一道菜(迷之音:你哪道不愛)，因為有外層的調味糯米粉包裹，所以更有味道也更下飯，換言之就是味道更重啦。粉蒸肉以前算是麻煩菜吧，肉要先醃過就算了，要調理出絕佳的蒸肉粉更是門學問，不僅加入的調味料多樣又複雜，而且要調出漂亮的比例那更是需要豐富的經驗。##CONTINUE##我查了一些資料，粉蒸肉的做法還真是五花八門，光是配料就有好幾種組合，不過一定會有的就是五香粉和糯米粉。而糯米粉似乎也有分租細，有些就真的是粉狀，但我媽用的是還有顆粒狀糯米的蒸肉粉，這種口感比較好，有點像是配著飯吃肉的感覺，味道更豐富。還好現在都有現成外賣的可以用，我媽就是直接去買辣味的蒸肉粉，要不然生在古代我應該沒辦法常常吃到這到菜了吧！糯米應該算是真正的華人食物，除了韓國人死鴨子最硬非要宣稱粽子也是他們發明的，我想沒有任何人反對吧，畢竟我們用糯米做出來的食物數也數不完，除了最有名的粽子、湯圓，http://sstar-lung.blogspot.com/2007/10/steamed-pork-slices-with-glutinous-rice.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-6548039673215767536Wed, 24 Oct 2007 09:57:00 +00002007-12-07T13:19:12.493+08:00碎碎念[中文]我已經設立了純英文的Blog，將來這裡就以中文為主吧，免得外國朋友看到中文介面就跑掉，然後自己人看到英文也跑掉:p另外怕文章太長加了一個外掛，以後請按[詳全文...Read more]來看整篇文章吧。[英文]I set a pure English Blog to serve someone can't read Chinese. So this site would be Chinese mainly. Otherwise foreigners run away because of Chinese interface and Chinese or Taiwanese also run away because of English articles.In addition, I add a plugin to avoid too long post. So please http://sstar-lung.blogspot.com/2007/10/small-changes.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-348195929235963404Sun, 21 Oct 2007 16:10:00 +00002008-12-09T05:42:30.544+08:00- 老媽廚房中華風味主餐家裡吃[English]The bamboo shoot with sliced pork is above, the middle of the stewed spareribs with brown sauce I introduced before, following fired vegetable, and the roe lay on the right.##CONTINUE##Every Taiwan child has heard of this dish even if he or she has never eaten. It's a funny extended meaning. We usually use "meat"instead of "pork" for Chinese food name and put the word "fry" into the http://sstar-lung.blogspot.com/2007/10/bamboo-shoot-with-sliced-pork.htmlnoreply@blogger.com (LungYu)2tag:blogger.com,1999:blog-6352422921232084257.post-5849787378563515252Sun, 21 Oct 2007 10:00:00 +00002007-12-07T13:19:12.494+08:00碎碎念[English]I decide to change titles of my introduction to the name of the dish instead of the previous boring name like "Someday Lunch". It's because I thought I would introduce more than one dish before. It should be more interesting and can draw the attention much more.I would like insert a picture on the top of article and then divide into English part and Chinese part below. In previous http://sstar-lung.blogspot.com/2007/10/refine-structure.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-2856723477604028750Thu, 18 Oct 2007 15:18:00 +00002008-12-09T05:42:30.723+08:00- 老媽廚房主餐家裡吃[English]Here are three dished in my lunch: Zha(pan-fried) pork, Jian(deep-fried) tofu, and Chao(stir-fried) eggplant with hogs' intestine. OK! I know the strangest one for foreigners is the fried eggplant with hogs' intestine. So let's talk about it. You can see it on the top of picture.For Chinese food, eating eggplant and hog's intestine is very common. But I also eat the combination of them http://sstar-lung.blogspot.com/2007/10/chao-eggplant-with-hogs-intestine.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-742726708261003740Wed, 17 Oct 2007 15:21:00 +00002008-12-09T05:42:30.816+08:00- 老媽廚房中華風味主餐家裡吃> Fried pork with dried tofu I love all soy food. We think the dried tofu is different from tofu, like tofu skin. Although they are made by the same material - soy bean, their shapes are unlike at all whether for looking or eating. You mush be amazed at what many varieties of tofu. The dried tofu is indeed made by dehydrating tofu, but I consider from cooking aspect the dried tofu should be http://sstar-lung.blogspot.com/2007/10/tuesday-lunch_17.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-3994187888675461207Sun, 14 Oct 2007 09:36:00 +00002007-12-07T13:19:12.496+08:00碎碎念Because my mother is busy recently and my digital camera was broken, we won't have mom's dishes and even if we will, I can not take picture for them. Hence, let's talk about another topic, such as our TV shows.Moreover, I have an idea that let visitors to guess something interesting, absolutely related to culture aspect.http://sstar-lung.blogspot.com/2007/10/another-topic.htmlnoreply@blogger.com (LungYu)3tag:blogger.com,1999:blog-6352422921232084257.post-7204561380038520243Fri, 12 Oct 2007 14:37:00 +00002008-12-09T05:42:31.024+08:00- 老媽廚房主餐家裡吃[English]There are two kinds of fried vegetable, black pepper beef with onion, and fried eggs with soy sauce in today's lunch. Yes! My favorite fried eggs with soy sauce again. My mom would add this course to supply my lunch if dishes are not enough. Especially it is very simple and quick to deal with it.> Fried eggs with soy sauceMost time to fried eggs is just to put salt, not soy sauce. Mixinghttp://sstar-lung.blogspot.com/2007/10/friday-lunch.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-3154819572673754380Wed, 10 Oct 2007 16:17:00 +00002008-12-09T05:42:31.192+08:00- 老媽廚房中華風味主餐家裡吃[English]Because busy on Wednesday, I just took terrible pictures. You wouldn't want to see the fragmentary dishes. Anyway, I bring my lunch made by Wednesday overleft today and can still introduce my mom's works. So today's target I choose is more acceptable for foreigners.> Steamed salted duck's eggsAs you can see on top right of my lunch box, this dish mixed yellow and white looks like a http://sstar-lung.blogspot.com/2007/10/thursday-lunch.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-2372862526435870061Tue, 09 Oct 2007 15:47:00 +00002008-12-09T05:42:31.355+08:00- 老媽廚房中華風味主餐家裡吃[English]This is my lunch today. You can see fried vegetable, fried egg with soy sauce, and fried bacon with mungbean sprout. In fact, it is a good opportunity to explain significance of soy sauce for Chinese because I love the fried egg with soy sauce so much. However, I prepare to talk about it someday else when I have enough time. Now I want to talk about the other special dish.> Fried bacon http://sstar-lung.blogspot.com/2007/10/tuesday-lunch.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-6653996217606424323Mon, 08 Oct 2007 09:27:00 +00002008-12-09T05:42:31.522+08:00- 老媽廚房主餐家裡吃[English]I brought my lunch from home today as usual. It's an opportunity to introduce some rest of yesterday's lunch because today's lunch was made from Sunday's leftovers. Except stewed spareribs with brown sauce, there are fish stick, fried cabbage and fried pork with corn. So today, I just talk about my second favorite, fried pork with corn.> Fried pork with cornThe word "Fry" seems not to behttp://sstar-lung.blogspot.com/2007/10/monday-lunch.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-3083422827580431764Sun, 07 Oct 2007 07:06:00 +00002008-12-09T05:42:31.675+08:00- 老媽廚房中華風味主餐家裡吃[English]Because I came home late and just ate leftovers, I could not take the beautiful pictures in time for today's dishes. So I chose my favorite one to introduce. And another excuse is that it's simpler to introduce one dish than all dishes. Maybe I would continue this pattern from now on: only choose the best one or the most special one a day, until I have enough time. Or please give some http://sstar-lung.blogspot.com/2007/10/sunday-lunch.htmlnoreply@blogger.com (LungYu)0tag:blogger.com,1999:blog-6352422921232084257.post-476826882750929546Sat, 06 Oct 2007 05:45:00 +00002008-12-09T05:42:32.233+08:00- 老媽廚房中華風味主餐家裡吃[English]There are four dishes this noon. They just satisfied us. I'll try my best to introduce them one by one:1> The diaphragm of hog:Our Chinese eat almost every parts of pig. The pork as you see is the diaphragm muscles located between the 12th ribs and the 14th ribs. Because the muscle connects with the membrane, it tastes more flexible not like other general pork. The feeling of chewing is http://sstar-lung.blogspot.com/2007/10/saturday-lunch.htmlnoreply@blogger.com (LungYu)0