PotatoMuncher

今天做一個簡單的家庭版炒飯，就用手邊現有的材料：三顆蛋、火腿兩片、德腸一條、蔥多多益善、冷凍的五穀米。

蛋先打散，我沒有打到真的非常均勻，隨意就好；然後把火腿和德腸切到大小差不多的塊狀備用。蔥的話我一次用食物處理器切了很多，所以我也不知道確切的份量，但我喜歡很多蔥，所以準備了一大碗的蔥花。然後人家講究的什麼冷飯下去炒才會好吃、粒粒分明這種，但我沒打算那樣做，所以我有先把那碗冷凍的飯微波加熱到可以直接吃的程度，這樣下鍋炒可以快一點完工哈哈。

起鍋，溫度開始熱的時候，放多多的油（都吃炒飯了還是不要想說能多健康好了），然後把打散的三顆蛋一起下鍋，用鍋鏟略略炒一下，蛋熟到七八成的時候，把飯放入鍋中，開始用鏟子把黏在一起的米粒分開，盡量啦，盡量讓它們感情不要太好，之後把火腿德腸放到鍋內，同時做基本調味。我做的版本是沒有放醬油的，因為我喜歡加鹽的這種偏淺色炒飯，可以依照個人喜好做調味。調味完成之後放入大量的蔥花，之後用鍋鏟讓蔥花均勻的分佈到炒飯之中，這時候被溫度一激就可以聞到很濃很香的蔥味，差不多可以關火盛盤啦。

今天的兩款小菜都很簡單，一個黃金豆腐，一個涼拌黃瓜。

涼拌黃瓜是我最常做的小菜，因為我非常喜歡，小黃瓜切薄片，下一點鹽就可以讓小黃瓜釋出很多水分，可以的話靜置一下，之後可以確認出水後的鹹淡，看看需不需要加調味料，最後加入蒜末、芝麻油，完工。（今天忘了加辣椒，可惜）
黃金豆腐是直接買了中華豆腐出的黃金豆腐，加熱即食，超級方便，一盒四塊，我取兩塊對開，切成三角形，直接用微波的，讓它變得熱騰騰之後，加入蔥花就好。真的超級煞有其事的小菜，長得好像很困難，但不是，它很棒。
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自己做的炒飯料好多，因為合自己的口味所以覺得很好吃，但是沒辦法超越鼎泰豐炒飯(不然?講這什麼無恥話哈哈哈哈)。然後我一份炒飯放了三顆蛋，算是有補充一些蛋白質啦，但是炒蛋的時候，油很少的話，會讓蛋很容易黏鍋，而且那樣炒飯相對沒有那麼好吃，很容易顯得乾巴巴的，所以我豁出去的加了比平時多的油，成果果然是蠻滿意的，成品其實看起來跟吃起來一點都不油膩，所以我想，外面那些吃起來不油膩的炒飯，其中放的油量應該也不如我之前預期的那麼少，那我就放心了(很好被說服)。

這款黃金豆腐是滷過之後出售的商品，所以豆腐裡面是有調味的狀態，滷汁飽滿，蠻好吃的喔，加熱過完全像是麵店現夾的滷油豆腐，我覺得很方便，可以直接加一道菜的程度，這個豆腐如果加個辣醬會更棒，所以推薦。

Today, I made a simple family-style fried rice using the ingredients I had on hand: three eggs, two slices of ham, one German sausage, plenty of scallions, and frozen mixed grains rice.

First, I beat the eggs, not really striving for perfect uniformity, just enough to mix them up. Then I diced the ham and German sausage into roughly similar-sized pieces. As for the scallions, I chopped a lot at once using a food processor, so I didn't measure exactly, but I love a lot of scallions, so I prepared a large bowl of chopped scallions. Now, some people believe that using cold rice leads to tastier fried rice with distinct grain separation, but I didn't intend to do it that way. Instead, I microwaved the frozen rice until it was ready to eat, so I could speed up the cooking process.

When the pan was heated, I added plenty of oil (because why not, it's fried rice after all) and then poured the beaten eggs into the pan. I lightly scrambled them until they were about 70-80% cooked, and then I added the rice to the pan. Using a spatula, I separated the grains of rice that had clumped together, trying to avoid making them too friendly with each other. Next, I added the diced ham and German sausage to the pan and started seasoning. I made my version without soy sauce because I prefer a lighter-colored fried rice seasoned with just salt, but you can adjust the seasoning according to your taste. Once seasoned, I added a generous amount of chopped scallions and evenly distributed them throughout the fried rice. At this point, the enticing aroma of the scallions wafted up as the temperature rose, and it was almost time to turn off the heat and plate the dish.

Today's two simple side dishes were golden tofu and cucumber salad. The cucumber salad is one of my go-to dishes as I really enjoy it. I sliced the cucumbers thinly, added a bit of salt to draw out their moisture, and let them sit for a while to adjust the saltiness. Then I added minced garlic and sesame oil to finish it off (unfortunately, I forgot to add chili this time).

As for the golden tofu, it's a ready-made product that comes pre-cooked and seasoned in soy sauce, making it super convenient. The pack contains four pieces of tofu, and I used two of them, cutting them into triangles and microwaving until they were piping hot. Then I added some chopped scallions on top. This dish looks fancy but is actually very easy to make and delicious.

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I made a lot of fried rice ingredients according to my taste, and it turned out delicious. However, it's still not on the same level as Din Tai Fung's fried rice (I mean, what was I thinking to compare myself to them? Haha). For one portion of fried rice, I used three eggs to supplement some protein. However, when frying the eggs, using too little oil can make them stick to the pan easily and the fried rice won't be as tasty, it can become dry and bland. So, I decided to use a bit more oil than usual, and the result was quite satisfying. The final dish didn't look or taste greasy at all, so I think that other fried rice dishes that don't feel greasy probably use more oil than I had originally expected. That thought put my mind at ease (I'm easily convinced, huh?).

The golden tofu I used is a pre-cooked and seasoned product, so the tofu is already flavored and comes in a savory sauce. It tastes really good, almost like the braised tofu you get from noodle shops. I find it very convenient as it can be served as a side dish with minimal effort. Adding some spicy sauce to it would make it even better, so I recommend trying that.