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瑞英生煎包.鍋貼深溪店，在地人私藏的深溪路美食，也是大武崙黃昏市場瑞英生煎包鍋貼的分店，店面位於愛買金店面，開幕後，曾引起網路一番討論，生煎包個頭碩大，麵皮厚實有嚼勁，高麗菜內餡，肉嫩菜脆。
更多圖文內容：https://peter2410.pixnet.net/blog/post/69232776
烏龍麵DIY 與 清湯烏龍麵 Udon Soup with DIY Udon Noodles
手打烏龍麵 ( Handmade Udon Noodle Soup )
材料
中筋麵粉400公克、鹽水190公克
（鹽水：400cc水加入40公克鹽，煮均勻再放冷即可。）
Ingredients
400 grams all purpose flour, 190 grams of salt water
(Salt water: 400cc water add 40 g of salt, boil evenly and for the moment put it away to cool. ）
作法
1. 容器中放入過篩的中筋麵粉，緩緩倒入鹽水。
2. 用手指快速混拌成均勻鬆散顆粒狀，再壓揉成糰。
3. 把作法1的材料放入塑膠袋中，左右前後按壓使麵糰延展，靜置鬆弛15分鐘，重覆此動作4~5次，至麵糰成光滑狀，最後鬆弛30分鐘。
4. 桌上撒上適量中筋麵粉，取出作法3的麵糰放在桌上桿成0.3公分厚的四方形麵皮。
5. 在麵皮上撒上多量的麵粉，折成三折。
6. 用刀切成寬0.3公分寬的麵條，以手撥散即可。
Preparation Method
1. Sift the flour through a sieve into a container, then slowly pour in the salt water.
2. Quickly mix it with your fingers until it becomes homogeneous, loose, and granular, then knead it into a dumpling.
3. Take the material from the first step and put it into a plastic bag, pressing down on the dough all around extending it. Rest for 15 minutes, and repeat this action 4~5 times, until the dough becomes smooth and glossy. Lastly let it rest for 30 minutes.
4. Sprinkle some flour on the table, then remove the three times kneaded dough and put onto the table and mash it down with a roller into a squarish looking dumping about .3 centimeters thick.
5. Sprinkle some more flour onto the dough and fold it over inwards to form 3 layers.
6. Using a knife slice it up into noodles .3 centimeters wide. Use your hands to pull them apart.
BOX製作祕訣
* 麵粉過篩可避免結塊，也更容更和鹽水混合均勻。
* 作法1應先倒入9分的鹽水，視麵粉狀態再加入其餘鹽水。
* 作法2應快速拌合成均勻鬆散顆粒狀，讓每一粒麵粉均勻吸水，使麵糰穩定。
* 麵條愈粗，需要的煮熟時間愈長；麵皮厚度一致、麵條切的寬度一致，麵條粗細才會均勻，煮熟的麵條口感才會一致。
BOX making secrets
* By the sifting flour, lumps can be avoided and it is easier for the salt water to mix.
* First, put in one ninth part of salt water, then depending on the flour, add in the remaining salt water.
* Second, quickly mix it up until it is loose, granular and uniform, so that every grain of flour is evenly absorbed, stabilizing the dough.
* Noodles that are thicker need to be cooked longer; Uniform dough thickness. Noodles need to be cut to a consistent width and thickness so that when they are cooked, the taste will be consistent.
清湯烏龍麵 (Handmade Udon Soup Stock)
材料
手打烏龍麵1份、蔥花適量
Ingredients
1 portion handmade Udon, suitable amount of chopped green onions.
湯汁材料
柴魚昆布高湯400cc、淡色醬油36cc、味醂18cc、二砂糖5公克、酒20cc、鹽2公克
Soup Stock Ingredients
Thin fish flakes and kelp broth, 36cc of light soy sauce, 18cc of Mirin rice wine, 2 grams granulated sugar, 20cc of wine, 2 grams salt
作法
1. 蔥花用紗布包裏，以涼開水搓洗去除辣味，擠乾備用。
2. 取湯鍋放入多量水煮滾，放入手打烏龍麵煮滾，轉水火續煮約12分鐘至麵條熟透，撈起用涼開水洗去表面多餘澱粉，瀝乾再放入大碗中。
3. 所有湯汁材料煮滾，倒入作法2的麵碗中，撒上適量作法1的蔥花即可。
Preparation Method
1. Put the chopped onions into the cheese cloth bag, douse it with cold water to remove the spicy bitter taste, squeeze it dry and set it aside.
2. Fill a pot with water and let it come to a roiling boil. Add the handmade Udon noodles in to boil. Increase the heat and continue boiling for about 12 minutes until the noodles are cooked. Remove and use cold water to rinse away excess starch on the surface. Drain and then put into a large bowl.
3. Boil all soup ingredients and pour into bowls. Finish off by sprinkling moderately with green onions.
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