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《封面故事》「中華民廚」食譜選錄

辣味蛤蠣炒香腸。(Clare Barboza提供) 辣味蛤蠣炒香腸。(Clare Barboza提供)
乾煸四季豆。(Clare Barboza提供) 乾煸四季豆。(Clare Barboza提供)

●辣味蛤蠣炒香腸

‧2條中國香腸斜切薄片

‧半杯薑絲

‧2根青蔥切成蔥花

‧1個小辣椒切片

‧1磅半蛤蠣用清水養淨

‧小盅白酒

‧1大匙醬油

做法:

將大型湯鍋中溫加熱,約15秒,下香腸,兩面煸出豬油,約一分鐘下薑絲蔥花辣椒爆香,蛤蠣取出下鍋翻炒,並拌入醬油、酒,使入味,蓋鍋減火悶煮約七、八分鐘,待蛤蠣張開即可出鍋。

Spicy Clams with Chinese sausage

‧2 links Chinese sausage, sliced on the bias into 1/4-inch-thick pieces

‧1/2 cup finely julienned fresh ginger

‧2 stalks green onions, finely chopped

‧1 small jalapeno, cut into 1/4 inch-thick slices

‧1 1/2 pounds manila clams, cleaned

‧1/4 cup Shaoxing wine or dry Marsale wine

‧1 tablespoon soy sauce

* Preheat a large soup pot or Dutch oven over medium-high heat for about 15 second and add the sausage. Cook for about 1 minute, or until the fat starts rendering and the edges are browned. Flip the sausage and cook for 1 minute more.

* Add the ginger, onions, and jalepeno, and stir to combine. Add theclams, wine, and soy sauce, and stir to distribute. Reduce the heat to medium. Steam, covered, 7 to 8 minutes,or until the clams open. Serve.

●乾煸四季豆 (四人份)

‧3/4 磅四季豆

‧1/3 杯炸油,一大匙菜油

‧4兩豬絞肉或牛絞肉

‧1根青蔥切成蔥花

‧1大匙薑末、1瓣大蒜剁末

‧2大匙醬油(視口味可略加些許)

‧1大匙水

‧1茶匙半糖

做法:

1.將四季豆洗淨去蒂,切半,置紙巾上去水份。

2.中火熱鍋,入炸油,略現油煙時,分批下四季豆,使單層分佈鍋中,炸至豆皮呈乾煸而不焦,取出。置紙巾上吸掉油漬備用。

3.另起淨鍋加熱,入ㄧ大匙菜油,煸散肉末逼出肉香時,加蔥薑蒜略炒,加醬油、水、糖

4.將炸好的四季豆倒入,翻炒數秒,嘗試鹹度。(若嫌太淡,可再加幾滴醬油,不犯規)

5.起鍋!

Dry-Fried Green Beans

‧3/4 pound green beans (haricots verts or regular)

‧1/3 cup plus 1 tablespoon vegetable oil, divided

‧4 ounces unseasoned ground pork or ground beef (about 1/4 cup)

‧1 stalk green onion, finely chopped

‧1 tablespoon minced fresh ginger

‧1 large clove garlic, finely minced

‧2 tablespoons soy sauce, plus more as needed

‧1 tablespoon water

‧1 1/2 teaspoon sugar

*Trim the green beans and cut them in half. Line a baking sheet with a few layers of paper towels. Set aside.

*Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1/3 cup of the oil and heat for 30 to 60 seconds, or until it starts to shimmer. In batches, add the beans to the oil in a single layer.

Quickly stir-fry the beans, gently swishing them around in the oil.

The skin of the beans will start to blister. Once you see that most of the beans look lightly winkled but not necessarily browned, about 1 to 2 minutes, using a slotted spoon, transfer the beans to the prepared paper towel-lined baking sheet to absorb the residual oil. Repeat with the remaining beans.

Use a wad of paper towels to absorb any residual oil in the wok and brush away any charred pieces.

*Return the wok to the stove over high heat, and add the remaining 1 tablespoon oil.

Add the pork and, using a spatula, break up the pork. Stir-fry for 1 to 2 minutes, or until brown and cooked through.

Add the onions, ginger, and garlic, and stir and toss for a few seconds to combine.

Add the soy sauce, water, and sugar, and stir to combine.

*Add the beans, and stir and toss for a few seconds to combine. If it doesnt taste salty enough, add an additional splash of soy sauce, and stir to incorporate.

Serve with steamed rice.

●糖醋排骨 (四人份)

‧2磅小排骨,切開

‧7杯水,分開用

‧半杯醬油

‧1/4 杯黑醋或義大利香醋

‧1/4 杯冰糖或紅糖

‧1/4 杯紹興酒或白酒

‧4至6瓣大蒜拍碎

‧3根綠蔥切成蔥段

做法

1.排骨切成帶骨小段。

2.以耐熱深鍋將小排骨加稍多的水煮開,改小火約五分鐘,去浮沫。取出排骨,淨鍋。

3.再將排骨入鍋,加入另外的三杯半水及全部作料以高溫煮沸。改文火燉燒約45分鐘,不時攪拌以免沾鍋。

4.等肉質鬆軟可以入筷時即可收汁。

5.將火調高一些,仔細聽鍋子的聲音,待肉汁濃稠,裹肉如糖漿即成。

Sweet-and-Sour Spare Ribs

‧2 pounds "sweet and sour" cut pork spare ribs

‧7 cups water, divided

‧1/2 cup soy sauce

‧1/4 cup Chinese Black Vinegar or Balsamic Vinegar

‧1/4 rock sugar or brown sugar

‧1/4 cup Shaoxing wine or dry Marsala wine

‧4 to 6 large cloves garlic, smashed

‧3 stalks green onions, cut into 3-inch segments

* Cut the ribs into individual riblets. To do this, look at the back of the rack of the ribs, where it should be easier to see the bones.

Make the cuts between the bones to create riblets.

* In a large Dutch oven over high heat, put the ribs and enough water that covers the ribs.

Bring to a boil, then reduce the heat to medium low. Simmer for about 5 minutes to release some of the scum. Remove the pan from the heat and transfer the ribs to a large bowl.

Rinse the pot.

* Return the pot to the stove. Add the ribs, the remaining 3 1/2 cups water, the soy sauce, vinegar, sugar, wine, garlic, and onions. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally, for 4 minutes.

Check the largest piece of rib for tenderness. If its fork tender, increase the heat to medium high and let the sauce reduce, stirring occasionally, for 15 minutes.

As the sauce reduces, the sugars will caramelize and the sauce will get thicker and stickier.

Watch and listen very carefully to the pot. When the sauce has reduced enough that you can hear sizzling and see the bottom of the pan, remove the pan from the heat.

Serve as an appetizer or with rice as part of a meal.

糖醋排骨。(Clare Barboza提供) 糖醋排骨。(Clare Barboza提供)

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