皮蛋 Emerald Preserved Egg

Emerald Preserved Egg

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Emerald preserved egg is a dark green egg made by duck eggs that undergo chemical reactions. Its unique smell and chewy texture has made it a great snack and ingredient in creating distinct and delicious dishes.

Where is it from?

It was believed the origin of emerald preserved eggs could be traced back to the Ming Dynasty. There is a teashop in Jiangsu province and the owner usually pulled tealeaves into ashes where ducks loved to lay eggs. One day, while he was cleaning ashes, the owner found many omitted eggs and thought they were uneatable. However, he then found out that not only did they smell uniquely but tasted delicious.

How do you prepare it?

In recent years, the method of making emerald preserved eggs is to steep duck eggs into maceration extract for 45 to 60 days. By fully using the respiration of eggshells, the chemical action would turn the egg white into dark green and make it taste smooth.

Where do you buy it?

You can buy emerald preserved egg at grocery stores and supermarkets. Due to their special flavor and taste, emerald preserved eggs are said to increase the appetite, and they could even be used as a treatment for a sore throat. On the other hand, emerald preserved eggs are commonly used in a variety of dishes, such as being served with tofu or being cooked with chili. These are two famous dishes you would not want to miss.

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皮蛋

相傳明代泰倉年間,江蘇一家生意興隆的小茶館,因人手不夠,店主在應酬客人時便會隨手將泡過的茶葉倒在平時鴨子喜歡下蛋的爐灰中。有天當店主在清除爐灰的茶葉渣時,發現不少被遺漏的鴨蛋。原以為不能吃的蛋,剝開一看,卻發現裡面黝黑光亮並伴隨著一股特殊的香味,嚐起來更是鮮滑爽口,而這也是最初皮蛋的由來。

現今皮蛋的做法則是將鴨蛋浸泡在含有氫氧化鈉、氯化鈉鹼等其他微量元素的「浸漬液」中,透過蛋殼的呼吸滲透作用,使浸漬液中的鹼性元素與蛋白經化學變化產生硫化氫,呈現出墨綠色的蛋白。一般夏天大約需浸漬四十五天,而冬天則是六十天左右。

皮蛋具有的特殊風味不但能促進食慾,在坊間更有治療喉嚨痛的功效,時常被運用於各式料理中,最常見的莫過於「皮蛋豆腐」與「燒椒皮蛋」。

參考資料來源:

新華網 http://big5.xinhuanet.com/gate/big5/news.xinhuanet.com/food/2006-10/20/content_5223821.htm

皮蛋的介紹 http://www.sces.chc.edu.tw/data1/country/web/3-2-6/32.htm

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鐵蛋 Iron Egg

Iron Egg

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Iron egg is a kind of egg braised with soy sauce, crystal sugar and Chinese herbal medicine for seven days in a row. Thus, it tastes extremely hard and chewy.

 

Where is it from?

Some Taiwanese people might call the Iron Egg the “Stone Egg”. It is due to the fact that this kind of egg tastes hard and chewy. A woman accidently invented this iron-hard egg during the long rainy season in Danshui region. She cooked the braised eggs day after day. As a result, they have become iron eggs.

How do you prepare it?

The production of iron eggs is extremely time-consuming. First, you need to take off the eggshells, braise these boiled eggs with soy sauce, crystal sugar and Chinese herbal medicine for three hours and then air-dry them. This process is repeated for seven days in a row until these boiled eggs become iron eggs.

Where do you buy it?

Now, iron eggs are one of the most famous cuisines in Danshui Region and have become the must-buy for every tourist. The most recommended store is called “A-Po Iron Egg.”

 

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鐵蛋

鐵蛋又名「石頭蛋」,顧名思義就是一種又硬又有嚼勁的蛋。據說有一年淡水的雨季特別長,在渡船頭開麵店的黃張哖滷了很多滷蛋卻賣不出去,她覺得丟了可惜,只好一再回鍋,結果滷蛋就變得又黑又小。有些顧客因為好奇就買來試吃,也因此發現了這又香又耐嚼的鐵蛋。

鐵蛋的製作非常費時。將煮熟的雞蛋去殼後,每天必須花三個小時以醬油、冰糖及特製的中藥五香滷包滷製,之後再慢慢風乾,而此製作程序必須持續一個禮拜才算完工。

現今鐵蛋已成為淡水小吃的四大天王之一。凡是到淡水遊玩的觀光客必會買上一包鐵蛋作為伴手禮,尤其是最著名的「阿婆鐵蛋」。

參考資料來源:

嬉遊淡水星 http://web2.hsps.tp.edu.tw/unit/danshui/snack/egg.html

鐵蛋簡介 http://library.taiwanschoolnet.org/cyberfair2003/C0334220553/intro_4.html

茶葉蛋 Tea Egg

Tea Egg

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Tea egg, as its name suggested, is a boiled egg braised with black tea, soy sauce and Chinese medicines. Once you take a bite, you could taste the delicious flavor intertwined by black tea and eggs.

 

Where is it from?

During the Ming Dynasty, some villagers would boil eggs in a Chinese tea called “Chi-chia Cha,” which could prevent people from getting ill. Thus, it is believe that this is an origin of tea eggs.

How do you prepare it?

The first step of making tea eggs is to use a sponge to clean up the eggshell. Next, put eggs into cold water until the water boils for five minutes. Then braise boiled eggs with black tea bags, soy sauce, and Chinese medicines in an electric pot until the color of eggs turns brown.

Where do you buy it?

In Taiwan, tea eggs are not only a famous local cuisine in night markets, but also a popular product in convenient stores. 7-11, a well-known convenient store in Taiwan, could sell more than 40 million tea eggs per year. “Tainan Director’s Tea Egg,” ”Sun Moon Lake Grandma’s Tea Egg,” and “Fengjian Tea Egg”are renowned stores recommended by most of the locals.

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茶葉蛋

茶葉蛋起源甚早。相傳明朝時期在蘇、錫、杭等地農村的村民趁四月雞蛋旺季時,將蛋放進能夠防伏夏之疾的「七家茶」中煮熟而食,而七家茶煮蛋也成為現今茶葉蛋的起源。

製作傳統茶葉蛋時,必須先以海綿布沾水將雞蛋外殼洗淨,放入冷水中煮至水滾後五分鐘,再將雞蛋撈出並輕敲裂蛋殼。之後再與紅茶包、八角、桂皮、丁香、白糖、醬油、少許的鹽及水一同放入電鍋內燉煮,待開關跳起後,將茶葉蛋靜置使其上色入味。

在台灣,茶葉蛋除了是夜市中常見的小吃,更是便利商店的門面產品,光是統一超商一年就可賣出約四千萬顆茶葉蛋。目前台灣各地著名的茶葉蛋有「台南所長茶葉蛋」、「日月潭阿婆茶葉蛋」及「逢甲茶葉蛋」。

參考資料來源:

知食份子–茶葉蛋的底蘊 http://www.got1mag.com/blogs/kimcherng.php/2009/11/23/-778

知識百科 http://www.soku.com.tw/茶葉蛋/

維基百科 https://zh.wikipedia.org/wiki/茶葉蛋

鹽水雞 Boiled Salty Chicken

Boiled Salty Chicken

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Boiled salty chicken is cooked in boiling salt water with condiments such as scallions, ginger, Chinese red pepper, and pepper. After cooling down, it tastes springy and not greasy at all.

Where is it from?

Boiled salty chicken is a universal food in Taiwan, and often voted as the most favorite small snack by Taiwanese residents.

How do you prepare it?

First, smear the condiments, including pepper, Chinese red pepper, and salt over the chicken, and put it in the refrigerator for a while. Then put the chicken into boiling salt water with scallions, ginger, Chinese red pepper, and pepper. After the chicken is fully cooked, take it out and cool down the chicken. Finally, sprinkle ginger shreds, chopped scallions, and special sauce on it. The special sauce perfectly matches the chicken and varies in different stores, but generally the texture of the chicken tastes springy and not greasy at all.

Where do you buy it?

Boiled salty chicken is sold in every night market, downtown, food court and even on the street. The vendors not only sell chicken meat but also serve other parts of the chicken, such as the heart, the cockscomb, and the gizzard. Vegetables are also available, which provides more nutrients for customers.

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The boiled salty chicken stands  also serve other foodstuff.

鹽水雞 

鹽水雞又名「鹹水雞」,是台灣非常普遍的小吃,常常成為民眾票選台灣小吃中的前幾名。

鹽水雞的製作方法為將整隻雞塗上胡椒、花椒、鹽等調味料醃漬,放入冰箱冷藏一段時間後,再放入以蔥、薑、胡椒、花椒調製的鹽水中煮熟,將雞拿出來冷卻後即可灑上薑絲、蔥花及特製醬汁食用。不同店家所調配的醬汁風味不盡相同,但大致上雞肉的口感都十分有彈性且不油膩,配料與醬汁使得雞肉更美味。

在台灣的各個夜市、鬧區、美食區都可買到鹽水雞,每家鹽水雞的攤子除了販賣雞肉外,還會提供雞心、雞冠、雞胗等其他部位,以及各式蔬菜、菇類讓客人選購,不僅能夠吃得美味還可吃得營養。

參考資料

德江燻味(奇摩部落格) http://tw.myblog.yahoo.com/de-jiang/article?mid=26

維基百科 http://zh.wikipedia.org/wiki/%E9%B9%BD%E6%B0%B4%E9%9B%9E

中國時報 http://news.chinatimes.com/focus/11050105/112012092000503.html

雞爪凍 Chicken Feet Galantine

Chicken Feet Galantine

雞腳 (2)

Chicken feet galantine is boned chicken feet that removes unnecessary fat and keeps the beneficial collagen for human health. It is stewed with soy sauce, sesame, salt, wine and marinade which contains dozens of Chinese medicines.

 

Where is it from?

Chicken feet galantine is one of Taiwanese best-known foods, but its origin is not traceable.

How do you prepare it?

The first step to make chicken feet galantine is to bone the chicken feet. After that, blanch the feet and stew with the entire chicken with soy sauce, sesame, salt, wine, and marinade which contains dozens of Chinese medicines. Since chicken feet have a lot of fat, the high temperature will remove the fat. Thus, the fat must be cleaned out every time the chicken feet are taken out of the wok, so the feet will not be that greasy. After that, the chicken feet will be poured with an oil-removed marinade, and it will be cooled by fan or air conditioner. What’s more, chicken feet galantine must be turned over several times so that it will not become a clump. The recipe of chicken feet galantine removes unnecessary fat and keeps beneficial collagen. Thus, the surface of braised chicken feet has a jellylike collagen. That’s why chicken feet galantine got the name.

Where do you buy it?

Chicken feet galantine is common in most Taiwanese night markets. The one near Tunghai University, Taichung City is the most famous.

雞爪凍

雞腳1

雞爪凍是著名的台灣小吃,其歷史來源已不可考。

雞爪凍的作法是先將雞腳挑骨後,以開水川燙過,再加上全雞及滷汁一起熬煮。滷汁包含了麥門冬、參絲、當歸、川芎、枸杞等十餘種中藥,並佐以醬油、芝麻、鹽、酒一同熬煮。由於雞腳很多油,高溫會把油逼出,因此每次起鍋一定要將油撈乾淨,才能不膩。雞腳起鍋後,淋上瀝過油的滷汁,用電扇、冷氣吹涼,還要翻動數次,才不會黏成團;雞爪凍的作法中去除掉了多餘的油脂及雞腳粗膠,而保留對人體有益的嫩膠,所以滷好的雞腳表面有一層膠質像「果凍」一般,這也就是命名為雞爪「凍」的由來。

台灣各地的夜市皆可見到雞爪凍,其中以台中縣東海大學附近的雞爪凍最為有名。

參考資料:

鴨賞 Sugarcane-smoked Duck

Sugarcane-smoked Duck

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Sugarcane-smoked duck is cooked by drying a duck and then smoking it with sugarcane. The texture of the duck is tender while the aroma spreads far and wide.

Where is it from?

Sugarcane-smoked duck originated in Yilan, located in Lanyang Plain. The flat lands and creeks make it easy to feed ducks. In the early time, residents in the area usually collected dead wood, firewood, and bamboo as the fuel for cooking food. At the beginning of the 20th century, when burning sugarcane peel as the fuel to cook meal, a Yilan resident found that the smoke it produced floated to the pot and made the rice teem with the aroma of sugarcane. Thus, he came up with an idea of smoking ducks, and created a new flavor of duck cuisine.

How do you prepare it?

In the first step, the internal organs of the duck should be removed, and the seasonings such as salt and pepper should be spread on the duck. After several hours of exposure in the sun, put the duck into a metal trunk with the sugarcanes burnt and the smoke gradually permeates into the duck until its skin becomes golden. The texture of the duck is tender and the aroma spreads far and wide. Sugarcane-smoked duck can be eaten directly or added to dishes.

Where do you buy it?

Sugarcane-smoked duck is a local specialty in Yilan, and seldom sold in other areas. Therefore, if you travel to Yilan, do not miss the opportunity to purchase this local delicacy.

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鴨賞 

鴨賞起源於宜蘭,由於蘭陽平原地形平坦、溪澗多,適合養鴨,早期居民常撿拾枯木、乾柴、竹子等作為炊食的燃料。20世紀初,宜蘭的張阿平在用甘蔗皮作柴火時,發現燃燒的煙流竄到鍋子裡,煮出來的米飯具有甘蔗獨特的清香,於是興起了煙燻鴨子的念頭,將擺在一旁陰乾的鹹鴨子拿來煙燻,創造出獨特的風味。

鴨賞的作法是將鴨子去掉內臟,塗上鹽、胡椒等香料,在陽光下曝曬幾小時後,放入裝有木炭與甘蔗的鐵皮箱內,以木炭燃燒甘蔗,使甘蔗香氣慢慢燻進鴨肉裡頭,待鴨子外皮呈現金黃色即完成。鴨賞肉質不老不韌,香氣四溢,可直接食用,也可加入菜餚內烹煮。

鴨賞是宜蘭的地方特產,外縣市較少地方能夠品嚐到,若到宜蘭遊玩,千萬別錯過這項美味的名產。

參考資料:

台灣美食文化網 http://www.taiwan.gov.tw/ct.asp?xItem=67597&ctNode=2659&mp=1501

台灣大百科 http://taiwanpedia.culture.tw/web/content?ID=6215&Keyword=%E9%B4%A8%E8%B3%9E

維基百科 http://zh.wikipedia.org/wiki/%E9%B4%A8%E8%B3%9E

凸桑國宴鴨賞

http://tw.myblog.yahoo.com/jw!d05wqKGfAllK1JH3sQ_Unut2/article?mid=6

滷味Braised Dishes

Braised Dishes 

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Braised dishes are braised foods such as dried tofu and vegetables in soy sauce. There are three types of braised dishes including cold, room temperature and heated braised dishes.

Where is it from?

The origin of braised dishes is unknown, but braising foods had made its appearance in the Sui Dynasty before being ubiquitous in the Ching Dynasty. There are three cooking methods of braised dishes including cold braised dishes, room temperature braised dishes and heated braised dishes.

How do you prepare it?

Making cold braised dishes is simple. Just braise the foods, leave at room temperature to cool them down and then top with sauce when you want to eat them. Vacuum packaging technique is used to preserve room temperature braised dishes and when you are ready to eat them, just open the package and have a bite. Heated braised dishes are made by cooking with soy sauce in a hot pot. There are numerous ingredients of heated braised dishes such as duck blood, chicken wings, cabbage, bean thread, pig blood cake, broccoli, tofu etc.

Where do you buy it?

There are many peddlers selling braised dishes at night markets all over Taiwan.

 

滷味

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滷味的起源不詳,但滷法大概在隋朝就出現了,清朝已成為很普遍的烹調方法。在台灣滷味分成三種料理方式,包括冷的滷味、常溫滷味和加熱滷味。

冷滷味在菜市場中最常見,就是將食物滷完後放冷,等到要食用時再淋上滷汁。常溫滷味則是利用高溫高壓殺菌的技術加上真空包裝,讓滷味可以在常溫下保存,拆開包裝即可食用。加熱滷味是把食材放入熱鍋內以醬油滷,撈起直接食用。加熱食材包羅萬象,包括鴨血、雞翅、高麗菜、冬粉、豬血糕、花椰菜、四季豆、香菇、青椒、玉米筍、雞胗、凍豆腐、豆乾、鴨舌、雞腸、豆皮等。

台灣很多地方都有滷味攤販,夜市也大都有擺設滷味攤,可說是相當常見的食物。

參考資料來源:

http://zh.wikipedia.org/zh-tw/%E6%BB%B7%E5%91%B3

http://mypaper.pchome.com.tw/justhot/post/1320825445