麻州「牛頓台灣日」迎美食國際巡迴講座 - 2025 International Tour of Taiwan Gourmet Cuisine comes to Newton, MA

I'm chef Wen who is going to lead the demonstration today. This is our assistant chef Mr. Kim. 這三道臺灣美食 吃這些事情從吃飽 吃巧 先從米其林進入到臺灣之後呢 吃這些事情立意成語 We're going to demonstrate three dishes today. As we all know, as mentioned in Taiwan as well, eating or food is not just a food or just to get stuff, but also really... 鮭魚 鮭魚海鮮燉 The first dish we're going to demonstrate is the salmon stew. In Taiwan, we typically use sea bass, but to make it more delight, we use salmon today for this demonstration and tasting as well. 所以海鮮非常豐富 Because Taiwan is an island surrounding, so we have a lot of delicious seafood. 所以在我們裡面加入了蛋 這一道菜 We also added a lot of vegetables in this dish, so this can pull a mountain and ocean conversation, or a mix of the ocean and the mountain. 好 那這裡面呢 我們會 So we use multiple vegetables to create that kind of complex flavor in here, including carrots, napa cabbage, and also mushrooms. 好 這個炒香的時候呢 我們在這個鮭魚旗下這個鮭魚加這個 To make the flavor even more interesting and also complex, you can use for the broth, you can use the soup for the salmon bones or napa cabbage soup. 好 炒香之後呢 So now we are adding the broth here. In the Taiwanese seafood stew, it's mostly about salt, sour and sweet. 好 這個鹹酸甜的這麼有滋味呢 That's right. In many different countries, they say that making a dish is almost like your life. So you need to have complex and also different layer of flavor in your life. And I hope everyone here is happy today with that delicious food later on. 好 然後這個鹹味來源 鹹味跟 甜味的來源呢 在農業社會可以吃甜這件事情是一個 這種文化裡面甜 甜味來源 是這一道菜也是一個真相 Taiwan is considered to be very kind of social status because it's kind of expensive to buy sugar. So adding sugar here is not only just for the flavor but also really a representation of the And a little bit of salt. 好 然後呢 And a little bit of dark vinegar to add in the salt. And now we are adding the two scoops of the vinegar. So we have three flavors of sourness and sweetness and salt. 好 然後呢 鮭魚 鮭魚的話呢 去除掉 這個魚骨頭全部去除掉 切成這個比較粗的這個條 So removing all the bones in the throat and cut them into stripes. 好 然後呢 臺式風味的這個胡椒酒下去醃製這樣子 So this salmon is seasoned by wine and also soy sauce and oil. 然後呢 它要用90度的火去讓這個魚肉去燒起來 And we use around 200 Fahrenheit degree temperature to kind of like initially cook the salmon. So we get the smoothness texture for the salmon. 第二個呢 我們從心底中端起來 So Taiwanese very like this type of like more slurry soup with potato starch a lot Because this not only have the flavor but also the slurry part actually keeping the temperature So we can actually enjoy the food more all the time. 那我們現在等它溫 Now we are adding the potato so we can add in the slurry flavor or texture to it. 然後這邊這時候可以加一點胡椒粉 有一點辣味 Now we are adding black pepper to it. So we can get a little bit spiciness and flavor, additional flavor to the soup. OK 加一點芡汁 Just wait for that. Well the chef is busy. So the chef also have his personal YouTube channel and a lot of social media. If you want to follow him, he has a lot of cooking shows and a demo online. It's very popular. It's very interesting video. Let's view some of them and try some of them. 好 這個芡汁 The soup doesn't need to get that too thick. We want the potato to be like barely consistent texture. But still keep it like fluid. 譬如說我們這個勾芡是分次加分的 對 都是加分 邊加邊調 所以這一道菜很精準的 雖然這是一道很簡單的家常料理 但是因為鹹酸甜還有絕大部分的口味 所以這個現在也是比較健康的一個 好像滾了到裡面 Almost ready. So we want to make sure the liquid of potato starch was added multiple times. So don't do one time at once. So we can make sure to get the right texture. And the chef was mentioning. So it's actually it looks easy. But actually throughout the whole process, we want to make sure the flavor is really balanced. To have the sour salt and sweetness and also the spiciness coming from the black pepper that I just mentioned. And also Taiwanese food now is, you know, the global trend that we want to add in like less oil, less salty to make it healthy healthier dietary. This is ready. So in old times in agriculture era in Taiwan As far as like, you know, the food scarcity and everything. So this kind of like root vegetable is considered to be one of those staples as well. It's sharing. So we're making a like kind of really a big deal. This small snack looks like a small snack. But this is actually the dish that chef went to international culinary competition. So I'm ready. 切成絲狀之後 加入鹽跟胡椒 跟你的這個澱粉去給它 這個一口吃跟一口吃之間會形成沾黏這樣子 所以你吃到的話都還是 然後中間的話呢 所以中間這個肉呢 我們是用切碎的這個雞腳肉 芋頭絲 菇 我們現在在進行煎的這個動作 把它煎到外酥內軟這樣子 好 煎到上色之後呢 我們等一下 金莎 等一下炒的時候呢 我們已經在預烘了 所以他等一下吃 好 等一下 先上這個 然後現在鍋中留一點鹽 先這樣炒金莎 那個金莎在炒的時候呢 鹹香風味要淋在這個 然後最後呢 是裡面很經典的 就是這個蒜泥醬 對 那現在呢 因為臺灣美食將近70% 都跟這個澱粉有關係 因為臺灣人很熱情 所以有一種叫做 所以我們今天跟大家分享的是 這個也是我在臺灣非常熱銷的 這個叫做千層胡椒餅 那我們那個食譜上面也有配方 你們可以自己在家裡 所以我們開發在非常冷凍 做軟硬凍的 跟現做的一樣好吃 這個製程大概是這樣喔 它變成千層之後的話 變成是幾層 那今天呢我們也是比較特別 因為我們在臺灣 都是用豬肉 那我們今天這邊 所以今天這個菜 在臺灣是用豬肉 而不是用雞肉 但是我們今天是用豬肉 來做這個菜 所以我們今天用雞肉 來做這個菜 然後這個 把餡料包在裡面 如果你的烤箱可以調溫 好我們今天這個