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【自製辣油】
下午我妹說朋友推薦她一罐知名品牌辣油，我告訴她，我都自己做了，因為怕買到黑心油。即使自己做的可能沒知名品牌的美味香辣夠勁，但我還是喜歡自己從材料一步步把關，吃了也安心。
從炒料開始，廚房就散發出辛辣味，因為加了不少辛香料，炸辣油時就已經開始期待這鍋美味的辣醬。結果午餐就吃了清湯烏龍麵拌一匙辣醬。。。今天果然是 "辣媽" 無誤!!
自製辣油食譜請參考:
http://sweetmilk0429.pixnet.net/blog/post/193861911
【自製黃金蛋餃】
第一次做蛋餃完全是因為在亞洲超市買不到好吃的火鍋蛋餃，只是萬萬沒想到一試成主顧，從此就在也不買外面的蛋餃了。別小看這個蛋餃，慢火煎到兩面都"恰恰"呈現金黃色，至少一顆要煎個兩分鐘，全程純手工一個一個煎，真是烤驗媽媽的耐心。不過很值得，真要命的好好吃，晚餐煮了清湯烏龍麵燴蛋餃。
肉餡除了豬絞肉之外，還加了紅蘿蔔泥，黑木耳絲，跟玉米。
黃金蛋餃食譜請參考：
http://sweetmilk0429.pixnet.net/blog/post/73473008
#平價炸豬排🍜烏龍麵🍜
主廚特製薄酥麵衣炸豬排🔥
可選👉#清湯烏龍麵 #湯咖哩
還有飽足感UP的🔝#咖哩飯🍛
Q彈的讚岐烏龍麵加豬排🐷
鋒勝 豚王豬排亭
- - - - - - - - -✂️- - - - - - - - -
#日式幸運炸豬排也不錯👌
套餐有古早味紅茶哦~~🌿
-------------------------
★追蹤虎麗IG看更多好吃好玩
https://instagram.com/hooleefun
烏龍麵DIY 與 清湯烏龍麵 Udon Soup with DIY Udon Noodles
手打烏龍麵 ( Handmade Udon Noodle Soup )
材料
中筋麵粉400公克、鹽水190公克
（鹽水：400cc水加入40公克鹽，煮均勻再放冷即可。）
Ingredients
400 grams all purpose flour, 190 grams of salt water
(Salt water: 400cc water add 40 g of salt, boil evenly and for the moment put it away to cool. ）
作法
1. 容器中放入過篩的中筋麵粉，緩緩倒入鹽水。
2. 用手指快速混拌成均勻鬆散顆粒狀，再壓揉成糰。
3. 把作法1的材料放入塑膠袋中，左右前後按壓使麵糰延展，靜置鬆弛15分鐘，重覆此動作4~5次，至麵糰成光滑狀，最後鬆弛30分鐘。
4. 桌上撒上適量中筋麵粉，取出作法3的麵糰放在桌上桿成0.3公分厚的四方形麵皮。
5. 在麵皮上撒上多量的麵粉，折成三折。
6. 用刀切成寬0.3公分寬的麵條，以手撥散即可。
Preparation Method
1. Sift the flour through a sieve into a container, then slowly pour in the salt water.
2. Quickly mix it with your fingers until it becomes homogeneous, loose, and granular, then knead it into a dumpling.
3. Take the material from the first step and put it into a plastic bag, pressing down on the dough all around extending it. Rest for 15 minutes, and repeat this action 4~5 times, until the dough becomes smooth and glossy. Lastly let it rest for 30 minutes.
4. Sprinkle some flour on the table, then remove the three times kneaded dough and put onto the table and mash it down with a roller into a squarish looking dumping about .3 centimeters thick.
5. Sprinkle some more flour onto the dough and fold it over inwards to form 3 layers.
6. Using a knife slice it up into noodles .3 centimeters wide. Use your hands to pull them apart.
BOX製作祕訣
* 麵粉過篩可避免結塊，也更容更和鹽水混合均勻。
* 作法1應先倒入9分的鹽水，視麵粉狀態再加入其餘鹽水。
* 作法2應快速拌合成均勻鬆散顆粒狀，讓每一粒麵粉均勻吸水，使麵糰穩定。
* 麵條愈粗，需要的煮熟時間愈長；麵皮厚度一致、麵條切的寬度一致，麵條粗細才會均勻，煮熟的麵條口感才會一致。
BOX making secrets
* By the sifting flour, lumps can be avoided and it is easier for the salt water to mix.
* First, put in one ninth part of salt water, then depending on the flour, add in the remaining salt water.
* Second, quickly mix it up until it is loose, granular and uniform, so that every grain of flour is evenly absorbed, stabilizing the dough.
* Noodles that are thicker need to be cooked longer; Uniform dough thickness. Noodles need to be cut to a consistent width and thickness so that when they are cooked, the taste will be consistent.
清湯烏龍麵 (Handmade Udon Soup Stock)
材料
手打烏龍麵1份、蔥花適量
Ingredients
1 portion handmade Udon, suitable amount of chopped green onions.
湯汁材料
柴魚昆布高湯400cc、淡色醬油36cc、味醂18cc、二砂糖5公克、酒20cc、鹽2公克
Soup Stock Ingredients
Thin fish flakes and kelp broth, 36cc of light soy sauce, 18cc of Mirin rice wine, 2 grams granulated sugar, 20cc of wine, 2 grams salt
作法
1. 蔥花用紗布包裏，以涼開水搓洗去除辣味，擠乾備用。
2. 取湯鍋放入多量水煮滾，放入手打烏龍麵煮滾，轉水火續煮約12分鐘至麵條熟透，撈起用涼開水洗去表面多餘澱粉，瀝乾再放入大碗中。
3. 所有湯汁材料煮滾，倒入作法2的麵碗中，撒上適量作法1的蔥花即可。
Preparation Method
1. Put the chopped onions into the cheese cloth bag, douse it with cold water to remove the spicy bitter taste, squeeze it dry and set it aside.
2. Fill a pot with water and let it come to a roiling boil. Add the handmade Udon noodles in to boil. Increase the heat and continue boiling for about 12 minutes until the noodles are cooked. Remove and use cold water to rinse away excess starch on the surface. Drain and then put into a large bowl.
3. Boil all soup ingredients and pour into bowls. Finish off by sprinkling moderately with green onions.
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