做法
- 油烧到 180 摄氏度。把厚切吐司每面炸 4 分钟,直到深金色、外壳酥脆。沥油架上沥干。
- 做馅:厚底锅中火融化黄油。下洋葱与胡萝卜煮 4 分钟。下鸡丁与香菇再煮 4 分钟,鸡肉刚刚熟。
- 下虾、鱿鱼、青豆和甜玉米。翻炒 90 秒。
- 撒上面粉,翻炒 60 秒,让面粉吸收黄油——这一步形成黄油面酱(roux),用来勾芡。
- 缓慢淋入牛奶和鸡汤,边淋边搅。煮至小开 4 分钟,直到酱汁能挂得住勺子。用白胡椒粉与盐调味。盐不要太重——吐司本身已经带咸味。
- 在每片炸吐司侧面横切一道几乎贯穿的深口,做出一个空腔。撬开。把热腾腾的奶油馅大方填入。撒葱花。再把切下来的吐司顶盖盖回去,如同『棺木合盖』。装盘后立刻吃,用刀叉切开吐司,馅就会流出。
Common questions
Can 棺材板 be made ahead?
棺材板 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 棺材板 spicy?
棺材板 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 棺材板 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 棺材板 to make at home?
棺材板 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 棺材板 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
棺材板是 1940 年代台南厨师许六义发明的。最早叫『西式炒面包』,据说后来一位台湾大学教授开玩笑说它像棺材盖,这个改名反而让它一炮而红。台南那家原祖店至今还在,每天都有旅游团巴士驻足。西式奶油馅是台南的特色——这座城市在 20 世纪上半叶受到日本—西方饮食交流的强烈影响。
