水餃, 燙秋葵, 松茸湯 / Dumplings, blanched okra, matsutake soup
It's dumpling day!
我覺得我可能是最愛吃水餃,最挑嘴,可是又最不怕麻煩的人。從小我只愛吃媽媽包的水餃, 外面的水餃我怎麼都沒辦法吃。出國後, 每次只要想吃水餃我一定會一下包上一百個。自己慢慢切碎高麗菜, 撒鹽慢慢讓它出水, 慢慢一個一個包, 再一大盤送進冷凍庫定型後分裝冷凍保存袋裡, 從上大學以來有了自己的廚房之後一直是如此。 最近唯一有考慮過要買的水餃是在Whole Foods看到的Tang's Dumplings的蔬菜水餃, 因為它全麥的皮讓我很好奇。可能下次真的會試試看, 不過那天我研究了半天還是帶了一棵高麗菜回家。可能是因為對我來說包水餃就像回台灣一樣吧, 讓我想念媽媽。
I think I'm probably the kind of person that loves dumplings to death, that is most picky about the taste of it, and also who's not afraid of long hours in the kitchen. I've never loved store bought dumplings, my favorite was always mom's homemade. Ever since I came abroad, whenever I miss dumplings, I would get in the kitchen and make at least 100 of them. Chopping the cabbage fine, sprinkle with salt to make it sweat, folding the dumplings one by one, by myself, then freeze what I can't eat that day, it's been a ritual since college. The only bag of dumpling I contemplated on buying was from Tang's Dumplings at Whole Foods, the whole wheat dumpling skin got me curious. I might really try it next time, but that day I decided to bring home a head of cabbage. Maybe because folding the dumplings is just like going home, it's a comfort and it makes me think of mom.
今天從Mitsuwa回來後就決定把松茸拿來做湯。切片後加入日式高湯, 加了一點日本柚子汁, 一點鹽, 蔥段, 煮到松茸軟了就熄火。秋葵用鹽水燙過後灑上少許醬油膏。滾水煮了之前就包好放在冷凍庫的陳家水餃(笑), 馬上開飯。
When I returned from Mitsuwa(Japanese supermarket) today I decided to make matsutake soup. In a small pot, I heated some dashi and added the mushroom slices, a squeeze of yuzu, some salt and some scallion, as soon as the mushrooms become tender the soup's ready. The okras were blanched and seasoned with a tiny bit of oyster sauce. Last but not least, I boiled some frozen Chen's dumplings(smile) and dinner was served.