花椒風雞

讀了蔡珠兒的紅燜廚娘文中的一道花椒風雞。一時興起，炒了花椒鹽來醃雞。光是那花椒鹽香都讓我流口水，做法簡單，有點類似西式的油封鴨。

做法；

1. 乾鍋炒花椒跟鹽
2. 將炒好的花椒鹽抹勻在帶骨的雞肉上。
3. 用保鮮膜包好，放入冷藏幾天。
4. 抖淨花椒，洗淨多餘的鹽，加點酒，放入蒸鍋。
5. 蒸好後，用手撕下肉。剩下的雞骨還可以拿來熬雞湯。

西式的油封鴨只用鹽醃肉，皮朝下的放冰箱脫水，取能進烤箱的鍋，放入肉跟醃過肉的油（任何由皆可，油之後還可以留起來再用）。入烤箱用低溫烤。

Fish

Fish is good, but I hated it when I was young. Now, I like it, and our whole family likes it.

I like the whole fish better than fillet, and catfish is one of our favorites ( in the picture, it was 吳郭魚）

Just use green onion, ginger, garlic, wine, soy sauce and water, sugar, cooked for around 20 minutes (depend on the size of the fish), it's not easy to fail. (Steam is good, too)

涼拌Yam Cake

I have no idea what "Yam Cake" is, but I like to use it for 涼拌菜。It's like 粉皮，but it's about 2 to 3 inches thick.

Cut yam cake ( I like to cook one minute in the boiling water), cucumber, and ham into thin strips and add whatever sauce that you like, and done!

綠瓜

In fact, I don't really know what 綠瓜 is. It's light green, 有點葫蘆形，大概跟下手臂一樣長。把子去掉，切條狀，加入 chicken broth, 炒一炒，燜一燜即可。 I like this 瓜的自然甜味。