tag:blogger.com,1999:blog-216775592024-03-07T16:56:19.632+08:00欣欣咖啡屋No day but today.xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.comBlogger736125tag:blogger.com,1999:blog-21677559.post-16294063301255175282018-02-10T17:58:00.000+08:002018-02-10T18:01:51.191+08:00沒有嗅覺的日子<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "PingFang TC"; font-size: 18px; font-stretch: normal; line-height: normal; margin-bottom: 7px; text-indent: 36.9px;">
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<span style="font-kerning: none;">向來自豪味覺好,嚐得出複雜的味道,食物新不新鮮更是一吃……或一聞就知道。</span></div>
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<span style="font-kerning: none;">星期天住了很喜歡的旅館,沒捨得睡,星期一太冷,晚上回到台北渾身不對勁,頭痛。好好睡上一覺醒來,確定感冒。</span></div>
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<span style="font-kerning: none;">接下來就把三天小旅行養出來的肥肉還給老天爺了。完全沒食慾,硬逼自己吃,也是食不知味。</span></div>
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<span style="font-kerning: none;">都不吃好像也不行,硬撐著去附近的韓國小館買一罐常吃的泡菜,嚼起來只剩甜味和苦味,有意思,沒了嗅覺就連酸味一併消失。</span></div>
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<span style="font-kerning: none;">藥燉水梨喝完換蘿蔔軟骨湯,蘿蔔軟骨湯喝完換泡菜黃豆芽辣湯,用蒜片加韓國辣醬炒了五花牛和黃豆芽放進去,理論上應該很香,可惜現在聞不到。後放的豆包有沒有酸味也不知道,但憑老天保佑。</span></div>
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<span style="font-kerning: none;">今晚書展活動去不了了,這幾天活得很費力。</span></div>
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<span style="font-kerning: none;">失去嗅覺以後水變得超級甜,真奇怪。</span></div>
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xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com2tag:blogger.com,1999:blog-21677559.post-7143838297943560532018-01-27T21:53:00.002+08:002018-01-27T22:11:11.064+08:00《AlphaGo 世紀對決》 <div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "PingFang TC"; font-stretch: normal; line-height: normal; margin-bottom: 2px; text-indent: 28.3px;">
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<span style="font-kerning: none;">好長一段時間沒更新,我在翻譯一本非常非常喜歡的書,進度極其緩慢。想先把書翻完再做其他的事,結果就是所有的事都停擺。</span></div>
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<span style="font-family: "helvetica neue"; font-stretch: normal; line-height: normal;"> Netflix</span><span style="font-kerning: none;">上有部新片叫</span><span style="font-family: "helvetica neue"; font-stretch: normal; line-height: normal;">AlphaGo</span><span style="font-kerning: none;">,紀錄片。傍晚打開完全沒抱期待,單純拿來配飯,特地挑部不容易上癮,不需要一次看完的片子,沒想到好好看,無論如何要來說說。</span></div>
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<span style="font-kerning: none;">倫敦</span><span style="font-family: "helvetica neue"; font-stretch: normal; line-height: normal;">Google DeepMind</span><span style="font-kerning: none;">開發了一個人工智慧圍棋軟體</span><span style="font-family: "helvetica neue"; font-stretch: normal; line-height: normal;">AlphaGo</span><span style="font-kerning: none;">,這部片就是他們找真人來跟軟體對戰的過程。如果紀錄片也能有雷的話,那麼以下有雷。</span></div>
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<span style="font-kerning: none;">片子裡</span><span style="font-family: "helvetica neue"; font-stretch: normal; line-height: normal;">AlphaGo</span><span style="font-kerning: none;">先後跟兩位棋士過招。第一位上場的是樊麾,大敗之後進入團隊,幫忙發掘軟體的弱點。這段就已經處理得很好了,影片沒有剝削樊麾,讓他很有尊嚴地展現風度,我很喜歡這個角色應對失敗的方式,他從中學習,還得到有趣的經驗。</span></div>
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<span style="font-kerning: none;">重頭戲是</span><span style="font-family: "helvetica neue"; font-stretch: normal; line-height: normal;">Google DeepMind</span><span style="font-kerning: none;">前往韓國,讓</span><span style="font-family: "helvetica neue"; font-stretch: normal; line-height: normal;">AlphaGo</span><span style="font-kerning: none;">跟頂尖棋士李世乭對戰,這一戰真是可歌可泣,看李世乭在過程中那麼努力,那麼難受,我還真的掉下淚來。倒不是難過機器勝過了人,這我無所謂,但眼睜睜看一個真人負隅頑抗,太錐心了。</span></div>
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<span style="font-kerning: none;">與人對弈,可以看見對方的表情和舉止,揣摩對方的心思;與機器對弈,少了好多參考資料,連對方是不是下錯子都看不出來。這跟平日的比賽不同,直覺的準度也會受影響吧。</span></div>
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<span style="font-kerning: none;">五戰,負負負勝負。</span></div>
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<span style="font-kerning: none;">這種輸贏節奏太適合行銷了,有一瞬間我不禁懷疑是做出來的(只有一瞬間而已,勿戰)。感謝老天,總算贏一場。軟體「失常」或許是主因,但輸掉第三場後李世乭抓回了自己的節奏,整個人鬆了些,狀況也比較好。</span></div>
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<span style="font-kerning: none;">最近看了不少紀錄片,多半都難看得要命,不想提。但如果你有空,或是跟我一樣明明沒空卻想小小逃避一下,那請試試這部結構平穩,敘事流暢,剪接漂亮,連聲音都恰到好處的片子。韓國圍棋教室那幾幕安頓了我的心,很奇妙呢。</span></div>
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xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com2tag:blogger.com,1999:blog-21677559.post-66052119459403865682017-05-26T10:39:00.000+08:002017-05-26T10:43:16.632+08:00清甜爽脆的清炒高麗菜芽<div class="separator" style="clear: both; text-align: center;">
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<span style="-webkit-font-kerning: none;">工作靠電腦,天天與螢幕鍵盤為伍,好像很不健康。但是想想從前的人只能用筆,要寫字得身體前傾,整天下來比打字更慘。鍵盤和螢幕比較好處理,只要位置放對,就能減輕身體的壓力,讓長時間工作不那麼難受。</span></div>
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<span style="font-kerning: none;">打字會上癮,跟彈琴一樣,手指頭在鍵盤上飛,文字或旋律就流出來,過程好愉悅,一開始就不想停。除非卡住。</span></div>
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<span style="font-kerning: none;">對,我卡住了,唉,所以上來貼貼食物。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV463yJ9bauaRDmthKn89OUqs_Y3FFzmZmPhSJ_ydF3XGUh8eNeKpKfB2blKnrBh5qtUOuRY1SiR-kR6CTHJPbzfhpB2bT1epCyeSaDwOgKMm_YhrmVvjhi-wi_zg85xOe2Pbx2A/s1600/IMG_0951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV463yJ9bauaRDmthKn89OUqs_Y3FFzmZmPhSJ_ydF3XGUh8eNeKpKfB2blKnrBh5qtUOuRY1SiR-kR6CTHJPbzfhpB2bT1epCyeSaDwOgKMm_YhrmVvjhi-wi_zg85xOe2Pbx2A/s400/IMG_0951.JPG" width="400" /></a></div>
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<span style="background-color: white; text-indent: 24.1px;">高麗菜芽有季節性,買得到的時候我總是很珍惜。</span><br />
<span style="background-color: white; text-indent: 24.1px;">不需技巧,只要是用炒的就不會失敗。</span></div>
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<span style="-webkit-font-kerning: none; background-color: white;">菜芽洗乾淨撕好備用。</span></div>
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<span style="-webkit-font-kerning: none; background-color: white;">起油鍋,加點鹽,下蒜末,炒兩下。</span></div>
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<span style="-webkit-font-kerning: none; background-color: white;">下高麗菜芽。</span></div>
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<span style="-webkit-font-kerning: none; background-color: white;">炒久一點也沒有關係,它很堅強,只要不加水,炒再久都還是脆脆的。</span></div>
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<span style="background-color: white;">照片上這一次是用鑄鐵鍋做的,如果用不沾鍋,就先把所有材料依序(油、蒜、菜、鹽)放進去,再開火。這樣比較不傷鍋。</span></div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com7tag:blogger.com,1999:blog-21677559.post-75443386370673348562017-05-01T16:43:00.000+08:002017-05-01T16:43:44.947+08:00不好看卻很好吃的鹹蛋南瓜<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">小時候婆婆家爐灶下總有一兩個南瓜,我婆婆叫它「方瓜」。</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">掃墓回來很想婆婆,就買了南瓜。</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">南瓜,記憶中婆婆只有一種做法,就是加糖煮成甜湯。</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">所以長大後在外頭吃到南瓜做的菜,感覺好怪,老吃不慣。</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">最近在常去的麵店吃到一盤小菜,用的是南瓜和鹹蛋,意外合口味。</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">自己也做做看。</span></div>
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簡單得不得了。</div>
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南瓜刷乾淨,去子,切塊蒸熟。</div>
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拌上剝碎的鹹鴨蛋就好了。</div>
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其實蒸熟的南瓜原本就好吃,拌上鹹蛋是另一種滋味。</div>
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麵店賣的小菜是去皮的,可是南瓜皮很好吃,只要刷得夠乾淨就行。</div>
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帶皮吃,解膩。</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-28524018035870891162017-04-21T17:30:00.000+08:002017-04-21T17:32:16.938+08:00滷豬腳(可樂豬腳)<div class="separator" style="clear: both; text-align: left;">
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<span style="font-kerning: none;">平時太少曬太陽,每逢掃墓必中暑。這回壓根兒忘了防曬,回來紅通通,還很疼。左手無名指戴戒指的位置給叮了一個包,周圍腫成黑紫色,打字的時候看著頗驚悚。也有可能不是蟲咬,是拔草的時候給什麼刺了,不確定。下回得乖乖戴帽子和手套。</span></div>
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<span style="font-kerning: none;">我們今年去得晚,高峰期已過,墓園很安靜。</span></div>
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<span style="font-kerning: none;">婆婆走的時候我小學三年級。大人選的那張照片我不喜歡,不像我心裡的婆婆,不夠開心,也不是最好看的,可是小孩沒有說話的份。現在想想,每個人心裡的每個人都不一樣,婆婆的笑臉,也許我看得最多吧。</span></div>
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<span style="font-kerning: none;">我好想婆婆。</span></div>
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<span style="font-kerning: none;">今天來貼三月初做的滷豬腳。</span></div>
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<span style="font-kerning: none;">阿基師說可樂豬腳別放醬油,我不聽話還是放了。心得是以後還是用醬油就好,不放可樂了。放可樂省時間,但會有種怪味道,我寧可小火慢慢滷。</span></div>
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<span style="font-kerning: none;">一個多月前做的,有點久了。</span></div>
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<span style="font-kerning: none;">記得的做法還是記一下:</span></div>
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<span style="font-kerning: none;">台糖豬腳解凍,用蔥薑水煮一會兒去味道。</span></div>
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<span style="font-kerning: none;">另起一鍋水,放滷包、蔥段、薑片、可樂(這個下次去掉)、醬油、糖、鹽。</span></div>
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<span style="font-kerning: none;">豬腳撈起來洗乾淨,放進滷鍋。</span></div>
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<span style="font-kerning: none;">慢慢滷。</span></div>
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<span style="font-kerning: none;">天荒地老之後,就會好吃了。</span></div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-54923395730125163942017-04-16T23:41:00.000+08:002017-04-16T23:44:05.847+08:00凱薩沙拉<div class="separator" style="clear: both; text-align: left;">
前天在咖啡店吃了個不太優的凱薩沙拉,回來就想做這個。</div>
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自己做很簡單,只是家裡得有材料。</div>
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備料一備就是一大份,所以今天吃了三頓。哈。</div>
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培根剪小段煎脆,出鍋放涼。</div>
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蘿蔓用涼開水洗乾淨,剝成小塊,撒上帕瑪森起士和培根,澆上凱薩醬,磨點黑胡椒。</div>
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拌勻開吃。</div>
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非常簡單,半小時內搞定,比一般餐廳的好吃太多啦。</div>
<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-15855569500370748702017-04-04T23:00:00.000+08:002017-04-05T02:18:34.604+08:00收假餛飩⋯⋯還是水餃?春假要結束了。<br />
下午就著陽光整理書桌。<br />
iMac早已退休,現在只用來看影集,今天終於移到旁邊。工作區正式告別了一個時代,視野開闊起來。<br />
印表機很久以前就不需連線了,沒有必要放在眼前。搬到窗邊的小桌上,離插座也近。<br />
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晚上包了餛飩,嚴格說來應該算餃子?<br />
買來的餛飩皮很小,包不了什麼餡,餡一多皮就捏不牢。<br />
一煮味道就淡了,很可惜。<br />
所以今天換了新包法,拿餛飩皮當水餃皮用,包成三角形的。<br />
因為皮薄,煮的時候要特別小心。<br />
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我喜歡皮薄餡多的食物,這樣做很合胃口,不過只能現做現吃,不適合冷凍。<br />
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剁餡拌餡加上包和煮,兩個小時。<br />
可是看它鮮綠清透在水裡轉圈,好療癒啊。<br />
<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com6tag:blogger.com,1999:blog-21677559.post-22593600013902359252017-03-20T03:04:00.001+08:002017-03-20T03:04:49.561+08:00腐竹粥<div class="separator" style="clear: both; text-align: left;">
半夜工作想吃東西,開抽油煙機怕吵到鄰居,煮粥最好。</div>
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對,一不小心,作息就又回到吸血鬼狀態了。</div>
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之前用豬軟骨煮了蘿蔔湯,料吃完了,湯正好用來煮粥。</div>
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這次買的腐竹是冷凍的,不是乾的,不用泡開,洗乾淨也就解凍了。</div>
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記一下過程:</div>
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湯燒開,加點鹽,放米,邊攪動邊備別的料。</div>
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腐竹略洗,剪小段下鍋。</div>
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不想為這點事把砧板弄濕,所以沒用菜刀,用剪的。</div>
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水再滾就可以關小火,蓋起來燜。</div>
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義美的白米煮粥超快。</div>
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沒算時間,但這麼餓的狀況下還覺得快,那就是快了。</div>
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洗蔥剪蔥花。</div>
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灑點胡椒粉。</div>
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開吃。</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-42557065689704936252017-03-14T00:57:00.001+08:002017-03-14T00:57:42.932+08:00韭菜蝦肉餛飩<div class="separator" style="clear: both; text-align: left;">
跟餃子比起來,我更愛餛飩。</div>
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兩者的皮都是麵粉加水做的,只是一圓一方,包法不一樣。餛飩皮的麵團最好調得軟一點,擀得越薄越好。</div>
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等我忙完以後,來拍個包餛鈍的過程好了。</div>
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今天就先看這個。</div>
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很可愛吧?<br />
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要是有韭黃更好,但韭菜也不錯啦。<br />
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我們家的餛飩一定要撒芹菜末。</div>
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安全第一,所以扔進去一起煮了會兒。</div>
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這是我暖心的食物。</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com1tag:blogger.com,1999:blog-21677559.post-40349235225237576762017-03-12T21:54:00.000+08:002017-03-12T21:54:19.333+08:00韭菜蝦肉水餃<div class="separator" style="clear: both; text-align: left;">
對我來說,全世界最好吃的餃子是從前我媽包的。</div>
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現在我媽不太下廚房了。</div>
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沒關係,我自己來。</div>
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不喜歡外面賣的餃子皮,所以自己擀。<br />
其實很簡單,麵粉加水揉成團,醒一會兒,掐小塊,擀薄就好了。<br />
重要的是得有擀麵棍。<br />
唸書的時候有一次在住處開餃子趴,萬事俱備,就是沒買餃子皮。只好趕緊打電話回家問做法,然後跑去跟學校附近賣水餃的館子借擀麵杖。<br />
幸虧他們人好。<br />
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小時候除夕夜全家會一起包餃子。擀皮輪不到我,我動作慢。<br />
但我很會包,我愛吃餡,所以總有辦法包成皮薄餡多的狀況,而且煮不破。<br />
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這一次韭菜買少了,蝦肉多,感覺有點像餛飩餡,於是分了一半出來,第二天包餛飩。<br />
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也沒做多少,手指就擀出水泡。疼了很多天。<br />
暫時不敢再包了。<br />
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可是這次的很好吃。<br />
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記一下這次的餡:<br />
蝦仁切丁用米酒抓一抓,和絞肉一起放進盆中,加鹽、醬油、麻油、白胡椒粉和好。<br />
加上切好的韭菜,順時針慢慢攪。<br />
韭菜太少所以加了點水。<br />
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鮮美多汁喔。<br />
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成功。<br />
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-32433652861962855812017-03-07T21:03:00.001+08:002017-03-07T21:03:38.433+08:00荸薺還是自己削的好<div class="separator" style="clear: both; text-align: left;">
有了蝦仁,就想做點生菜蝦鬆,可是買不到帶殼的荸薺,去殼的倒有,將就試試。</div>
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看起來挺漂亮,白白的。別人削的我不敢生咬,聞了一下,還好。</div>
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擔心泡過水的荸薺甜味所剩不多,切大塊一點。</div>
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蒜切小丁,蔥切末,蝦仁和荸薺放進去一起炒,加一點鹽和胡椒。</div>
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應該好吃的,結果不然。</div>
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:((</div>
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMoHdUTClLbwjnQ5uIBmUavinfeVg7gD19gia_nMmh4JfpW9XTdZCW_JNgDRO8DY6ZllZZtZo05MDE22Qi-XvmWu8ftxgbcIig3dZE2h8pZLMzA9ctYHGybLt9J_7QFquSuNeQw/s400/IMG_0827.JPG" width="400" /></div>
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根本不能吃啊,不僅不甜,還有怪味。嚐了兩塊實在不行,蝦和生菜吃掉,荸薺全扔了。</div>
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學到教訓了,這東西將就不得,以後還是得自己慢慢削。買不到帶殼的,寧可不做。</div>
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不過幸虧覺得荸薺不可靠,蝦仁用得不多,剩下的包了餃子。</div>
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想起從前寫過一篇,找了出來,在這邊:<a href="http://xinxintalk.blogspot.tw/2010/02/blog-post_27.html" target="_blank">生菜蝦球</a>。轉眼間居然過了七年。</div>
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七年⋯⋯我的天,真不敢相信,太可怕啦。</div>
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無論如何那次的非常好吃。</div>
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為什麼帶殼荸薺這麼難買啊?</div>
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xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com2tag:blogger.com,1999:blog-21677559.post-18592863637117120952017-03-04T22:35:00.000+08:002017-03-04T22:35:31.484+08:00清炒豆芽<div class="separator" style="clear: both;">
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腦子真是奇妙的東西。</div>
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二十年前那個秋天,獨自在英國遊蕩一個半月,成天只能講英文,尤其在蘇格蘭的時候,常在一起的不是德國人就是澳洲人,我腦子裡的中文系統自動關閉,臨時開啟都不好用了。</div>
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長途巴士上,司機要大家唱唱家鄉的歌,我這麼愛唱歌的人居然想破頭,一首歌也不想不起來,真的,一首都沒有,太神奇了!最後想起來的,唯一記得的中文歌,是國歌。</div>
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是國歌。</div>
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你能想見大家聽得有多悶吧?我唱得都臉紅,那調子、那拍子,真是太⋯⋯</div>
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但確實,國歌是我這輩子唱過最多的歌。</div>
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所以熟不只能生巧。</div>
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熟能洗腦。</div>
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在Oban的第二天,突然反常想吃中國菜了。大街上只有一家看起來就很貴的館子,想了想,算了。牛津有過一次震撼教育,後來就不太敢進中餐館,尤其是看起來高級的那種。</div>
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傍晚去Tesco,想買義大利麵回來微波,意外看見綠豆芽,如獲至寶,帶回住處炒了一大盤,好吃得不得了。</div>
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永生難忘。</div>
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工作室對面的自助餐每天都有這道菜,我不敢吃,因為開放式廚房看得見廚師是用豆芽菜清油鍋,什麼味道都有,很可怕。</div>
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豆芽自帶一種鮮甜,加點韭菜清炒就很好。</div>
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照片裡這一盤,十元。</div>
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真是全世界最奇妙的一道菜,這麼便宜,又好吃。</div>
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xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com9tag:blogger.com,1999:blog-21677559.post-28371980367929568812017-03-03T11:18:00.000+08:002017-03-03T11:18:35.820+08:00炒豬肝<div class="separator" style="clear: both;">
書裡有段話翻成中文好囉唆,看著難過,總覺得有比較簡單的講法,卻想不出來。</div>
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四個字在腦殼裡蠢蠢欲動,將近半個鐘頭,我坐也不是站也不是,頭皮發麻,連牙齒都發麻了,超難過的。</div>
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最後還是想到一個英文詞,再用英文查出那個中文,才終於解脫。</div>
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時間就這樣過去,中午前不知道生不生得出一千字。</div>
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgZNfZ1cVL9tCVKbExb-FuK4kZ1bz-gknDe_0kWgrGS_qewbrbdLizYlGqsBzoJNxmcg86LhYNEPNa1Ou5JbzHSJBscepugdf9EDiDeVTDZzh_h9TfWTNpchWq_VBg5vn9TUEDQ/s400/IMG_0755.JPG" width="400" /></div>
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我爸不准我們吃豬肝,但我喜歡,所以我媽還是偶爾會為我做。</div>
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那是小時候的事了。</div>
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這次想模仿我媽的味道,可是沒成功。差遠了。</div>
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不敢常吃,也許下個月可以再試試看。</div>
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記一下這次的做法。</div>
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台糖豬肝退冰切片,用米酒、醬油、麻油略醃。</div>
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起油鍋,下薑片,下蔥段。</div>
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豬肝切得不夠薄,怕不熟,先煎了一下才炒,炒老了,呵呵,可是保證熟。</div>
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湊合吃著吧,還行。</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-27615176204999971592017-03-02T01:12:00.000+08:002017-03-02T01:12:48.109+08:00蔥燒鱈魚<div class="separator" style="clear: both; text-align: left;">
清蒸鱈魚曾經是我的拿手菜。</div>
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說起來很簡單,先拍一層鹽,然後用蔥薑擦抹,墊一層,蓋一層,電鍋蒸(忘了當時放多少水)出來有股奶油香。</div>
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難得有一道菜我媽做得不如我,我妹都堅持要吃我做的。</div>
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很多年沒做了。</div>
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今天這片魚太大,放不進電鍋,就用鑄鐵鍋來燒。</div>
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一樣抹鹽,抹少一點。</div>
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熱鍋,下薑片。</div>
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魚片擦乾下鍋煎到兩面黃,然後澆上預先調好的調味料(蘭姆酒、泡過桂林剁椒的醬油、麻油、糖),放些蔥段。</div>
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燒一會兒。</div>
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鍋有點乾,又加了點水。</div>
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不好看,但還不錯吃。</div>
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現在鱈魚片好像都很大,很懷念當年那種小片的啊,是品種不同嗎?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb8akOO_I1lr90QxPqt4-1YiHXp-twkxibaVjz9j0VyR765DP3LkzXpYNrfVepQ1AP5NN-dWmyN7XiC9Os10LR6RM3x-4vr0knCjoiDMb1V0WJaO0EgK0RrsMePJMxZoZ0PVlPQ/s1600/IMG_0746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb8akOO_I1lr90QxPqt4-1YiHXp-twkxibaVjz9j0VyR765DP3LkzXpYNrfVepQ1AP5NN-dWmyN7XiC9Os10LR6RM3x-4vr0knCjoiDMb1V0WJaO0EgK0RrsMePJMxZoZ0PVlPQ/s400/IMG_0746.JPG" width="400" /></a></div>
<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com3tag:blogger.com,1999:blog-21677559.post-9004366861505647002017-02-28T01:03:00.001+08:002017-02-28T01:07:47.261+08:00綠捲燒烤雪花牛<div class="separator" style="clear: both; text-align: left;">
繼續做菜。</div>
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前陣子不是外食就是隨便煮麵吃,懶得買菜,青菜吃得少。</div>
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現在看見這像草似的綠捲特別開心,照片裡這些吃完又洗了兩三倍的份量,吃了一肚子草,哈哈。</div>
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肉片是燒烤用的雪花牛,太厚了,我還是比較喜歡薄薄的火鍋片,下回改。</div>
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綠捲就是沙拉裡常見的frisee,略帶苦味,配燒烤甚好。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKjcLjmyr_kKNAw78ysZ7ZF_zMnwW_ykSgnxLZVrXPdX6kydDqeAFdiFtAB07a7c4Xd_d6qlDXGHQdozCwNi4x6Wt-WmRRgRGUdH3VafSKg8-n4rv7FODqotLO3Mh6DidISQJQA/s1600/IMG_0730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKjcLjmyr_kKNAw78ysZ7ZF_zMnwW_ykSgnxLZVrXPdX6kydDqeAFdiFtAB07a7c4Xd_d6qlDXGHQdozCwNi4x6Wt-WmRRgRGUdH3VafSKg8-n4rv7FODqotLO3Mh6DidISQJQA/s400/IMG_0730.JPG" width="400" /></a></div>
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記一下今天的做法。<br />
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蒜泥、醬油、糖、麻油、黑醋、辣椒,隨意調成一碗。有檸檬的話我不會用醋,但萬家香的黑醋還不錯,果香味很濃。<br />
雪花牛略切一下,醃十分鐘。<br />
醃肉的時候洗菜。綠捲不好洗,要有耐心。<br />
熱鍋。<br />
我用超粗勇不怕空燒的Lodge鑄鐵鍋來「烤」肉,空燒到很燙很燙,抹一點沙拉油,再慢慢把醃好的肉鋪上去。<br />
其實用炒的不也差不多?但我今天就是想在家「烤」肉。呵呵,瘋瘋癲癲的趕稿期。<br />
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等等,啊啊啊,錯了,烤肉要用奶油才經典,是不是?當時怎麼沒想到!哎呀,我錯了啦。<br />
好吧,今天這樣也好吃就是了,下回再試奶油。<br />
烤肉味道很濃,所以可以配很多很多苦苦的生菜,超,滿,足,的。<br />
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這兩天的翻譯進度都不怎麼勉強就達成了,心情甚好。<br />
希望明天也順利。<br />
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-1682795832226594132017-02-27T15:56:00.000+08:002017-02-27T16:03:28.374+08:00煎牛排要專心<div class="separator" style="clear: both; text-align: center;">
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閉關趕稿,剩一點點了,交稿之前不想出門。<br />
存糧應該撐好幾天沒問題。<br />
買了一塊美福的濕式熟成紐約客,很大塊,分兩次吃。<br />
昨天煎得超成功,沒拍真可惜。今天這塊被我毀了,邊煎牛排邊看書的下場。這麼薄的牛排也能煎壞,太不應該。<br />
一是過熟,二是油筋都在昨天那一半上,我煎牛排都是乾煎,靠它自己的油,這塊不怎麼出油,太乾了。下次處理這一半的時候要加一小塊奶油下去試試看。<br />
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失敗作品還是記錄一下,下回改進。<br />
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牛排是控制體重的好朋友,昨晚吃那麼飽,今早起床居然輕了。<br />
前提是配綠色蔬菜別配馬鈴薯。<br />
昨晚的蔬菜也不怎麼綠就是了,是一盤清炒綠豆芽,我的愛。<br />
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-52097805756014976822017-02-23T17:49:00.002+08:002017-02-23T17:52:18.958+08:00杏仁瓦片不想出門的下雨天,手上的書好看又不難翻,可是心浮浮的定不下來。<br />
想抱著電腦在家窩一整天,問題是冰箱近乎淨空狀態,除了各種調味料,就只有三個蛋和一包杏仁片⋯⋯是古時候為了做杏仁瓦片買的,壓在一堆藥膳包下面。<br />
肯定過期了,但沒拆封,還有希望。<br />
打開嚐了一下,脆脆的,沒有怪味道,可以耶。<br />
那就來做做看吧。<br />
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想留兩個蛋當明天的早餐,麵粉也只剩一小把,所以這次做的份量少到不想秤。</div>
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就憑感覺胡亂做吧。</div>
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材料:</div>
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一個蛋白</div>
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一點沙拉油</div>
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一把麵粉</div>
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一些綿白細糖</div>
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很多杏仁片</div>
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我依上面的順序把材料拌起來,狀況如下圖:</div>
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不要怕拌不開,很乾是對的,麵糊太多反而不好吃。</div>
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我這次的心得是麵粉越少越好,免得攤不薄會烤不乾,烤不乾就不脆了。</div>
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畢竟杏仁瓦片的主角是杏仁。</div>
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至少在我心目中是這樣。XD</div>
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隨便拌拌,不要拌太久,會碎。</div>
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拌好了就一小堆一小堆放到鋪了烘焙紙的烤盤上,用手指推薄。</div>
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這不是該團結的時候,寧可太散也不能太黏。</div>
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要比上面照片裡的再薄一點。</div>
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烤箱預熱攝氏180度,烤五分鐘後密切觀察,上色就得立刻拿出來,放涼就會變脆。</div>
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完全不需技術,也不花太多時間,只要材料齊備就行了。</div>
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而且一次可以只做一點點,現做現吃。</div>
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下次想把沙拉油換掉,用奶油試試看,或者不加油。</div>
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杏仁自己就很油,而且有烘焙紙不怕沾。</div>
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應該可以。</div>
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朋友來喝下午茶的時候,這是很棒的點心。</div>
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當然,趕稿的下雨天,也可以安慰苦悶的腦細胞。</div>
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最近終於練成早睡早起神功,告別吸血鬼生涯,希望不是曇花,至少要開一季。</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-31787642046805526522017-02-15T17:13:00.000+08:002017-02-15T17:15:31.956+08:00椰子核桃餅<div class="separator" style="clear: both; text-align: left;">
突然非常非常想吃餅乾,大概是起得太早又用腦過度,身體想補糖吧。</div>
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翻翻冰箱,用現有的材料隨手做一點。</div>
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材料:奶油、砂糖、蛋、椰子粉、核桃、低筋麵粉。<br />
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完全是亂做的,今天任性,沒算份量。<br />
冰箱裡快用完的的兩小塊奶油,一塊有鹽,一塊無鹽。<br />
隨便倒點二砂,加了顆蛋,然後麵粉慢慢加,濕度差不多就停。<br />
麵團揉上椰子粉,加上掰碎的核桃,在烤盤上壓平。<br />
進爐。<br />
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第一次做椰子餅乾,挺好吃的。<br />
天沒亮工作到現在,還算順,獎勵一下。<br />
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com2tag:blogger.com,1999:blog-21677559.post-9808572423875546442017-02-08T20:40:00.001+08:002017-02-08T23:34:40.114+08:00射一物<div class="separator" style="clear: both; text-align: left;">
其實是慘案。元宵將至,請大家猜個謎好了。</div>
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下方紙盒裡的東西是啥哩?</div>
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提示:「某物的一部分。」</div>
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對,那個東西壞掉了。<br />
而且是在我打稿打得正順的時候⋯⋯<br />
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研究了一會兒,看不出來怎麼壞的。<br />
明天要帶工具過來。xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com3tag:blogger.com,1999:blog-21677559.post-30459960932243843892017-01-27T23:54:00.003+08:002017-01-28T15:40:09.069+08:00天旋地轉辭舊歲,萬紫千紅迎新春<div class="separator" style="clear: both; text-align: center;">
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我特別喜歡農曆新年,每到除夕,小時候過年的幸福感就會浮現,提醒我要記住所有好的緣分、開心的瞬間。要珍惜每一個「聚」。</div>
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然後,要繼續向前。</div>
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年前的最後一個週末,在高雄的義大樂園玩了這個:<br />
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工作人員喊著:「還差一個人,還差一個人。」</div>
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路過的我就跑過去了。</div>
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它叫《天旋地轉》,我上去之前還以為就只是轉上去再轉下來而已,其實不只。</div>
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還會翻。</div>
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非常高。</div>
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臉朝上的時候眼前只有天空,滿眼的天空,好美。</div>
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臉朝下的時候有點可怕。</div>
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真高興我上去了。</div>
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半空中聽見有個女生說:「我覺得我死掉了,可是又活了。」</div>
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我也有差不多的感覺,又興奮又有一點害怕,喃喃自語。</div>
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可能是我這輩子最接近信仰的時刻。</div>
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那感覺好複雜。</div>
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好好。</div>
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下來之後手舞足蹈,整個人發光。</div>
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新的一年要來了。</div>
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我覺得這會是個好年。</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com3tag:blogger.com,1999:blog-21677559.post-42802910992752504922017-01-19T21:46:00.000+08:002017-01-19T21:46:49.247+08:00香煎脆皮雞腿排<div class="separator" style="clear: both; text-align: left;">
方法對了,這道菜就不可能失敗,簡單到不能再簡單。</div>
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所以在外面我從來不點香煎雞排之類的東西,尤其是鐵板燒,尤其是高級鐵板燒。師傅再厲害,做出來也就這樣,我自己在家做就好了。上館子只想吃自己做不出來或是做起來太麻煩的東西。</div>
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材料:去骨雞腿,帶皮,如果有筋最好稍微剪一下。</div>
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不挑鍋。</div>
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鑄鐵鍋就先燒熱,不沾鍋就冷鍋下肉,總之鍋子裡不用加油,乾淨就好。</div>
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帶皮那一面貼鍋放,中火,耐心等皮上的油逼出來,半熟翻面。</div>
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翻面後就別動了,讓它慢慢煎到全熟,如果怕火太大,也要等封住肉汁之後才能轉小。</div>
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最後再翻一次,把皮煎脆。</div>
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好了。</div>
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在盤子裡磨點玫瑰鹽之類的,皮上肉下盛盤,讓雞皮保持脆度。</div>
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這樣吃起來一點都不油喔,油都留在鍋裡了。</div>
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要注意的是,下鍋前雞肉越接近室溫越好,冷凍過的話要先完全化凍,表面的水分要擦乾淨。</div>
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這是我多年來的不敗料理,你也試試看?</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-53453067547338921502017-01-18T17:08:00.001+08:002017-01-18T17:09:12.953+08:00smith&hsu 特選伯爵夫人紅茶<div class="separator" style="clear: both; text-align: left;">
上回那壺茶毀了我好不容易調過來的作息,今天早點喝。</div>
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咖啡和茶在我身上作用期不同,咖啡速效速消,茶會緩緩干擾我好久。</div>
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平常我喝咖啡不喝茶,最近突然覺得泡一大壺茶慢慢喝的感覺好好。</div>
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這包伯爵夫人佛手柑的氣味明顯,整四分鐘倒出來簡直完美,可是過一會兒就差很多了。</div>
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還OK,但相較之下我比較喜歡焦糖那包。</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-3119778152610628882017-01-16T20:32:00.001+08:002017-01-17T13:32:56.163+08:00smith&hsu 焦糖紅茶<div class="separator" style="clear: both; text-align: center;">
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可愛的禮物,smith&hsu 的西方之鑽。<br />
一個麻袋裡面裝了五包茶。<br />
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今天喝這包,焦糖紅茶。</div>
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100度C的水泡四分鐘。</div>
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挺好喝的,不澀。</div>
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不太適合回沖。</div>
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我怕燙又急著喝,就兌上冰牛奶,結果很合。</div>
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跟天氣也合。</div>
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<br />xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-8401443984268560812017-01-16T14:21:00.001+08:002017-01-16T14:22:21.511+08:00冬日趕稿湯湯湯<div class="separator" style="clear: both; text-align: center;">
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這星期總算有冬天的感覺,天冷配上下雨,在家趕稿不哀怨。<br />
啥也不想吃,只想喝熱湯。<br />
各種湯,一鍋,又一鍋。<br />
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我喜歡用紅豆或綠豆煮薏仁,今天沒有薏仁。<br />
紅豆綠豆洗乾淨放進鍋裡,還蠻美的呢。<br />
想起小時候愛吃的刨冰。<br />
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紅豆不容易爛,所以如果怕綠豆變成綠豆花,就要分開煮,或是先把紅豆煮好再加綠豆煮一會兒。<br />
我無所謂,看心情。<br />
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紅豆湯是我的comfort food,慢慢喝完一碗,很滿足。xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0tag:blogger.com,1999:blog-21677559.post-6757136223615113422017-01-15T01:18:00.000+08:002017-01-15T01:18:14.551+08:00人參雞<div class="separator" style="clear: both; text-align: left;">
冷冷的下雨天,喝一碗人參雞,手腳就暖了。</div>
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兩個鍋。</div>
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一鍋燒水川燙去骨雞腿。</div>
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另一鍋放冷水、藥膳包、人參、紅棗、枸杞,還有川燙過的雞腿,大火煮滾,轉小火。</div>
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熬四十分鐘。</div>
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這湯很適合煮粥,但今天家裡沒米,加一把冬粉,也行。</div>
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試過市面上很多藥膳包,最喜歡新和春的,我會另外多加點紅棗和枸杞,熱熱喝一整天。</div>
xinxintalkhttp://www.blogger.com/profile/06962502514776126110noreply@blogger.com0