有人留言問：泡菜炒飯怎做?

就為了這個簡單問題?                                         
                                                            
以多年跑美食的經歷，                                        
                                                            
加上很強的自尊心，決定不打電話去問阿基師，                  
                                                            
甚至連大廚子胡說八道都不想問，                              
                                                            
一大早到超市買了材料，                                      
                                                            
材料：霜降牛肉片、雞蛋、蔥。                                
                                                            
挽袖下廚，                                                  
                                                            
煮了一杯米的乾飯，覺得自己根本是個天才，                    
                                                            
竟英明的在水中加了一大匙的泡菜汁，帥呆了                    
                                                            
飯煮好，整鍋的飯粉紅粉紅，米香中有泡菜香氣，酷斃了          
                                                            
小火熱油中，將蒜頭爆香後濾掉微黃蒜頭，隨即轉大火，          
                                                            
丟下肉片快炒至五分熟，加上一小碗泡菜，翻炒幾下，放入米飯    
                                                            
打一顆蛋，撒上蔥花，很快大功告成，熱騰騰的泡菜炒飯驕傲上桌。
                                                            
迫不急待吃了一口，傻住了，怎這麼難吃?這是啥個嘮子炒飯?      
                                                            
飯太軟、肉太硬，有其形而無其味，失敗。                      
                                                            
一向自誇，這輩子什麼都不重要，就只重吃、女人而已。          
                                                            
所以這份泡菜炒飯，怎端得出來?                               
                                                            
重新檢討，發現長米不適合做炒飯，                            
                                                            
連忙再上菜市場，買了濁水溪米、五花肉，另起爐灶。            
                                                            
這次煮飯時，還切了點泡菜放進去，整鍋的米飯更有濃濃泡菜味。  
                                                            
依然蒜頭先爆香，先把五花肉切絲，加點醬油抓了抓，大火炒至微焦
，再加上一小碟泡菜快炒後撈起備用。                          
                                                            
繼而中火熱油，打進一顆蛋，將熟未熟之際，倒進米飯翻炒，讓部分
米粒沾上雞蛋，再把剛剛炒好的五花肉、泡菜統統下鍋，起鍋前灑上
蔥花，我告訴你，炒飯不僅要粒粒皆清楚，還要口味有層次感。    
                                                            
總結：酸酸辣辣，夏天吃真的開味，好吃到不行。       

                                                               
材料：

一、白米一小杯 (約十元)。加上半杯水、半杯泡菜汁，切絲一大匙(約五元)，一起放入電鍋。    

第二次重煮之泡菜飯

                     
                                                            
二、五花肉八十公克，(約十元)。                              
                                                            
三、泡菜切絲一碟。(約十元)。                                
                                                            
四、蛋一顆(四元不到)。                                      
                                                            
五、蒜頭二顆拍碎，蔥花、鹽少許。                            
                                                            
共計三十九元，兩人份。         

作法：

一.熱油爆炒醃漬五花肉‧加入切好之泡菜絲。

二.加入預煮好之泡菜汁飯拌炒。

        三.加入蛋花拌炒

四.加入少許鹽‧蔥花提香及亮色。    

起盤後的「李家泡菜炒飯」

延伸閱讀：鮭魚泡菜炒飯 》如晞與阿毅師尬廚技 by 程如晞