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