潮菜打冷｜韭菜豬紅 Pig Blood Curd with Chinese Chives

Name: 潮菜打冷｜韭菜豬紅 Pig Blood Curd with Chinese Chives
Yield: 3-4人
Ingredients: 600克/g 豬紅 Pig blood curd; 150克/g 韭菜 Chinese chives; 2湯匙/tbsp 鹽 Salt; 2湯匙/tbsp 紹興酒 Shaoxing wine; 1湯匙/tbsp 薑蓉 Ginger paste; 2湯匙/tbsp 蒜蓉 Garlic paste; 2湯匙/tbsp 豆瓣醬 Spicy bean paste; 1湯匙/tbsp 沙嗲醬 Satay sauce; 1茶匙/tsp 鹽 Salt; 1湯匙/tbsp 糖 Sugar; 1湯匙/tbsp 蠔油 Oyster sauce; 2茶匙/tsp 老抽 Dark soy sauce

2023 年 08 月 10 日發佈列印

0
2
1971

潮菜打冷｜韭菜豬紅 Pig Blood Curd with Chinese Chives

濃濃的醬汁滲入香甜的韭菜和彈牙的豬紅中，難怪每次打冷都會叫韭菜豬紅，不過又有很多人認為這道菜，因為「唔抵食」。的確，韭菜豬紅的材料價錢便宜及常見，做法亦十分簡單，大家都可以在家一試！豬紅邊度買？豆腐檔就有！

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食材（3-4人） 1小時內

- 食材
- 豬紅 Pig blood curd 600克/g
- 韭菜 Chinese chives 150克/g
- 鹽 Salt 2湯匙/tbsp
- 紹興酒 Shaoxing wine 2湯匙/tbsp
- 調味料
- 薑蓉 Ginger paste 1湯匙/tbsp
- 蒜蓉 Garlic paste 2湯匙/tbsp
- 豆瓣醬 Spicy bean paste 2湯匙/tbsp
- 沙嗲醬 Satay sauce 1湯匙/tbsp
- 鹽 Salt 1茶匙/tsp
- 糖 Sugar 1湯匙/tbsp
- 蠔油 Oyster sauce 1湯匙/tbsp
- 老抽 Dark soy sauce 2茶匙/tsp

1韭菜切段備用 Cut the Chinese chives into sections and set aside.
2煲滾水，下鹽及紹興酒，下豬紅灼2-3分鐘，撈起瀝水 Bring a pot of water to a boil, add salt and Shaoxing wine, and blanch the pig blood curd for 2-3 minutes. Remove and drain.
3爆香薑蓉及蒜蓉，下豆瓣醬及沙嗲醬，爆香 In a pan, sauté the ginger paste and garlic paste until fragrant. Add the spicy bean paste and satay sauce, and stir-fry until fragrant.
4下豬紅輕輕兜勻 Add the pig blood curd to the pan and stir-fry gently to coat it with the sauce.
5加水至蓋過豬紅，下餘下調味料，滾起後細火煮5分鐘 Add enough water to cover the pork blood curd, and add the remaining seasonings. Bring to a boil, then reduce the heat and simmer for 5 minutes.
6下少許生粉水埋芡，下韭菜煮2-3分鐘， Add a little cornstarch water to thicken the sauce, and add the Chinese chives. Cook for 2-3 minutes.
7完成 Done