双语美食：麦兜最爱美食之鱼蛋篇

　　麦兜系列中最为经典的“鱼蛋粗面”桥段，每次听来都会觉得如此喷饭，麦兜单纯而执着的念力，真是会不小心勾起观众们想吃鱼蛋的胃口来。

　　什么是鱼蛋？

　　鱼蛋是中国南方以及海外华人圈中颇为流行的一种食物。顾名思义，鱼蛋由搅碎的鱼肉制成。上乘的鱼蛋需要人工手打鱼浆，才足够有弹性。

　　Fishballs are a commonly cooked food in southern China and overseas Chinese communities. As the name suggests, the ball is made of fish meat that has been finely pulverized. Gourmet fish balls are pulverized by hand. Fish balls are a type of food product made from surimi。

　　怎么做鱼蛋？

　　所需食材：

　　鱼肉馅  生粉 盐 味精 蛋清 植物油 姜葱泡水

　　制作方法：

　　将适量的盐放入鱼馅里，顺一个方向搅拌上劲，然后依次加入姜葱泡过的水、蛋清、生粉、味精、植物油搅拌均匀即可。用手虎口挤出鱼蛋，以汤匙挖出，放入滚水中煮至浮起。

　　450 g     White fish fillet, skinned, boned and cubed

　　3 stalks     Spring onions (cilantro)， chopped

　　1 piece     Back bacon rasher, rind and chopped

　　2 tbsp     Light soy sauce

　　1 tbsp     Chinese rice wine

　　1 egg white

　　·Put all the fish ball ingredients in a food processor and blend until a smooth paste is obtained。

　　·With wetted hands, form. the mixture into approx. 24 small balls。

　　·Proceed to steam the fish balls in batches in a lightly oiled bamboo steamer placed over a wok of rapidly boiling water for approx. 10 minutes or until the balls are tender. Remove from steamer and keep warm。

　　麦兜的“鱼蛋粗面”

　　麦兜：麻烦你，鱼蛋粗面！老板：没有粗面了

　　麦兜：这样啊。。。来一碗鱼蛋河粉吧

　　老板：没有鱼蛋了

　　麦兜：这样啊。。。金钱肚粗面好了

　　老板：没有粗面了

　　麦兜：那么要鱼蛋油面吧

　　老板：没有鱼蛋了

　　麦兜：怎么样样都没了？那要个墨鱼丸粗面吧

　　老板：没有粗面了

　　麦兜：又没啊？那麻烦来碗鱼蛋濑吧

　　老板：没有鱼蛋了

　　得巴：麦兜啊，鱼蛋和粗面都卖光了，也就是所有的鱼蛋或者粗面的搭配都没有了

　　麦兜：哦~没有那些搭配啊？那麻烦要净鱼蛋吧

　　老板：没有鱼蛋了

　　麦兜：那么净粗面呢？

　　老板：没有粗面了

　　“一个简单又别致的小菜----纸包鸡”

　　麦兜妈妈麦太的招牌“纸包鸡”系列绵绵不绝，雷人搞笑的背后又深藏着对现实生活的一些嘲讽。但是其实粤菜中真有“纸包鸡”这么一道菜哦！

　　什么是纸包鸡？

　　"纸包鸡"顾名思义，菜肴是以纸包裹主料炸制而成，这是隔纸炸的烹饪法，制作独特，菜肴可以保持鸡肉的鲜嫩，调料味浓，特有异香。

　　怎么做纸包鸡？

　　所需食材：

　　鸡胸肉(切片)、豌豆荚、葱丝、姜丝、玻璃纸、葱、料酒、酱油、盐、麻油、胡椒

　　制作方法：

　　将鸡肉片加入料酒、酱油、盐、麻油、胡椒料拌匀备用。

　　一张玻璃纸包上一块鸡肉，一片豌豆荚及少许葱、姜丝，包裹成长方形状。

　　油烧熟，放入纸包鸡大火炸2分钟，见鸡浮起后，用漏勺压一压立即捞出。纸包鸡内亦可加些香菰丝或辣椒丝。

　　3 1/2 lb      Chicken

　　2 ts     Cornstarch

　　1 ts     Sugar

　　1 ts     Salt

　　Dash of pepper

　　1 tb     Rice wine

　　1 ts     Thin soy sauce

　　1 1/2 ts     Hoisin sauce

　　1 tb     Oyster sauce

　　2 ts     Catsup

　　2     Quarts oil for deep-frying

　　3     Thin slices ginger, slivered

　　3     Green onions, slivered

　　Paper or aluminum foil 6"x6"

　　45     Squares unwaxed butcher

　　Skin and bone chicken; then cut into pieces 1 1/2" x2" long。

　　Sprinkle chicken with each of the ingredients listed under "marinade," mix well and then add the green onions and ginger. Marinate for 2 hours。

　　See diagrams for wrapping。

　　Heat the oil to 325 degrees and then carefully put each package into the oil。

　　Deep-fry 4 minutes on each side。

　　“麦兜与菠萝油王子”

　　天马行空的《麦兜与菠萝油王子》是麦兜系列电影中较为晦涩个人化的一部。而自幼看惯港剧的我们对“菠萝油”这一茶餐厅小吃想必并不陌生。

　　什么是菠萝油？

　　香港很多茶餐厅都会供应菠萝油，搭配咖啡、奶茶(丝袜奶茶)或鸳鸯作为下午茶餐或早餐。是普罗大众的至爱。菠萝油最好的吃法是将新鲜出炉的菠萝包夹上冰冷的牛油，这样牛油就会被菠萝包的热力影响而溶化在包身的中间位置，包身会被溶化的牛油变成金黄色，而食用时菠萝油与菠萝包不同之处是能够吃出浓厚的牛油的香味。但由於加上了牛油，所以菠萝油比菠萝包的脂肪与胆固醇含量更要高一些。

　　Many Hong Kong restaurants, offer an item called a "buttered pineapple bun", which is a pineapple bun with a piece of butter stuffed inside. They are known in Cantonese as bo lo yau. Typically, the pastry would be brought hot from the oven to the diner's table, and served halved with a large slab of butter in between them. This item is sometimes criticised for containing too much fat and cholesterol。

　　怎么做菠萝油？

　　所需食材：

　　面粉200克，菠萝肉150克，猪油20克，吉士粉5克，鸡蛋黄1／4只，白糖30克，面包改良剂5克，鲜奶30克

　　制作方法：

　　将面粉、猪油、吉士粉与调味料拌匀，加入清水，搓成面团，分成12个小面团；菠萝肉切碎备用；用擀面杖将小面团擀扁，然后取适量菠萝肉包在中间，再醒发1小时；将发酵好的面包坯均匀刷上一层鸡蛋黄、放入200摄氏度的烤箱烤15分钟即成。吃时将冷藏牛油夹入新鲜烘烤的面包中，冷热相交，回味无穷。

　　1. Dissolve sugar with warm milk in a mixing bowl. Sprinkle dry yeastover and let proof for about 10 minutes. Add in bread flour and egg.Stir at low speed until a rough dough ball formed. Stir in salt andbutter until evenly dispersed. Increase the speed to medium and kneadthe dough until a soft and elastic dough has formed. The dough shouldpass the windowpane test. (stretching the dough to see if it thins out)。

　　2. Turn onto floured surface and knead briefly, then form. into a dough ball. Place it in lightly greased bowl. Cover with a plastic wrap andplace the whole container in a warm bath (35C/95F) 45 minutes, untilnearly double in size. Coat one of your fingers with flour, then pressit gently into the center of risen dough to the bottom. If theindentation remains, the dough is ready. Punch down the dough and divide into 9 equal pieces, roll each piece into a ball. Cover with aplastic wrap and let rest for 10 minutes. Flatten each dough, with theseam side down. Turn and wrap in poppy fillings. Place them on a bakingtray lined with parchment paper. Cover and let rise for about 35 minutes. Preheat the oven to 200C/400F。

　　3. At the meantime,combine together sugar, baking ammonia and baking soda in a bowl. Siftin the flour and milk powder. Add in the rest of ingredients and mixtill all incorporated. On a plastic wrap, flatten each pineapple topping to round, about the size of each dough bun. Place them on thedough bun and lightly score with a tooth pick to create checked surface,which resembles a pineapple. Brush on egg wash and bake at 200C/400F for about 16 minutes on middle rack。