Thursday, September 8, 2016

雪里红




This was made tonight using the recipe below with slight variations since I don't have rock sugar and  I used the pink salt.  Didn't rinse the veggies though so it may be more salty this time.

材料:绞肉120克,熟1支,红辣椒1支,小芥菜600克
调味料:酱油半大匙,粗盐适量,冰糖半小匙


1.取一个塑胶袋,先放入小芥菜,再均匀撒上粗盐后,收紧袋口并将空气挤出腌放8-10小时至小芥菜软化,再以手隔着塑胶袋搓揉至香味飘出成为雪里红备用
2.取300克的雪里红漂洗干净并挤干水份,再切去蒂头和老叶后,将嫩梗部分切成细末,再将多余的水份挤干备用
3.将熟笋去壳后切粗丝,红辣椒切小片备用
4.锅中烧热1大匙油,先放入绞肉炒至松散出油,再放入雪里红、笋丝和少许水拌炒均匀后,加入辣椒和酱油略微拌炒,再加入冰糖炒至冰糖溶化即可完成

厨师叮咛:
*小芥菜在腌渍前需先略微风干水份
*小芥菜可用油菜或萝卜叶代替,其中以油菜口感较好

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