閱讀主題 - 三杯雞+酸椰菜+豉油皇金蒜蒸茄子 - 貝太廚房 - 菜譜搜索, 家常菜譜, 美食論壇, 營養健康, 居家廚房

06-07

NO：0發表於: 2007-07-21 14:35 星期六發表主題: 三杯雞+酸椰菜+豉油皇金蒜蒸茄子

三杯雞雖然源自江西，但是真正讓其發揚光大的，確實海峽那邊的台灣同胞。而且台式版本就比較合適我這種缺鍋欠料的了。流傳著還有這麼個故事。。。。。相傳南宋末年，民族英雄文天祥在家鄉贛州組織義軍萬人前往臨安(杭州)勤王，保衛首都。後來他被皇上任命為右丞相，擔起了治國大任。但由於戰事不利，文天祥不得不轉戰江、浙、閩、粵，最後於1278年海豐一戰失利，被元軍俘獲，押到了元大都(北京)，打入死囚牢中。大宋百姓聞聽後，無不悲痛萬分。有一天，一位七旬龍鍾老太提籃探監。她口稱是文丞相老母。並由一位江西籍牢卒偷偷將老人帶進死牢。原來老人是受江西鄉親重託攜帶活雞一隻，老酒一壺前來獄中祭奠文天祥亡靈的。只因外邊早就風傳丞相已經被害。這時老太看到丞相還活著，真後悔沒帶做好的熟雞，難於讓丞相再嘗嘗家鄉風味，心裡十分難過。看守牢卒感念老太太高義，出於同鄉份上，便悄悄找來一個瓦缽，盛了半缽清水，立時殺雞點火收拾停當。但牢中無法添水，只好以酒代水，再撒些鹽粒。哪知不到一個時辰，雞肉早已酥爛，奇香撲鼻。老太與牢卒雙手捧雞缽跪倒在地，獻到文丞相面前，以表達大宋軍民對丞相的崇敬之情。文天祥百感交集，飲酒悲歌，當場寫下了「人生自古誰無死，留取丹心照汗青」的千古名句。1283年12月9日，文天祥壯烈殉國。牢卒逃出大都回到江西老家，他與那位老太太一起帶領父老鄉親修起了一座文公廟。自此，每年12月9日前後，文公廟煙火特盛。人們用「三杯雞」祭奠文丞相。後來江西的「三杯雞」和文天祥的大名一起流傳後世。不過什麼版本的三杯雞可都逃不過這米酒，麻油，和醬油三杯醬料，當然還有羅勒/九層塔香草了。

1支/250克雞腿肉 1塊姜，切片 6瓣蒜片 1支紅辣椒 20克羅勒 2大勺麻油 2大勺伏特加酒 1+1/2大勺生抽 1/2大勺老抽 1/2大勺冰糖 1/4小勺五香粉 1 / 250 g Chicken drumstick 1 chunk Ginger root, sliced 6 clove Garlic, sliced 1 Chilli, sliced 20 g Basil leaves 2 tbsp Sesame oil 2 tbsp Vodak 1+1/2 tbsp Light soya sauce 1/2 tbsp Dark soya sauce 1/2 tbsp Rock sugar 1/4 tsp Five spice

1. 雞腿洗凈剁適當塊狀備用。羅勒洗凈瀝干。燒熱麻油，入姜蒜和辣椒片爆香。放入雞塊炒至斷生。 Cut the chicken into bite-size pieces. Rinse basil leaves and dry up. Heat up the sesame oil, add garlic and ginger, stir-fly till fragrant, then add chicken pieces till it changes colour. 2. 淋入加飯酒，醬油及冰糖。燒開後將火候調低，煮至醬汁濃稠。轉高火候，放入羅勒，翻炒兜暈。 Pour in vodak, soya sauces and rock sugar. After boiling, turn the heat to medium till the sauce becomes thickening. Turn the heat to high and add basil. Stir to combine and serve.

廈門吃的泡菜大都是這樣的，簡單，開胃，小攤子上賣土筍凍，八爪魚都有類似的泡菜，更多的是黃瓜和白蘿蔔。不愛吃辣可以省去辣椒一類。 Cabbage Relish / 酸椰菜 1顆/700克花椰菜/高麗菜 200克黃瓜 50克胡蘿蔔 4大勺粗鹽 3-4支泡椒段 1支辣椒片 15克薑絲 6-8大勺白米醋 2大勺白糖 4大勺蜂蜜 1 head / 700 g Cabbage 200 g Cucumber 50 g Carrot 4 tbsp Sea salt 3-4 stalk Pickled chilli chunks 1 stalk Fresh chilli chunks 15 g Ginger, shredded 6-8 tbsp White rice vinegar 2 tbsp White sugar 4 tbsp Honey 1. 高麗菜剝去外葉，切去中心不用，洗凈後掰成塊狀。胡蘿蔔和黃瓜也處理成粗片狀。將材料放入大瓷碗，加鹽拌勻，蓋上重物壓一整夜，待軟化脫水。Remove outer leaves from cabbage and cut out core. Rinse and tear them into chunks. Prepare carrot and cucumber into thick slices. Place the vegetables in a large ceramic bowl. Sprinkle in salt and combine thoroughly. Weigh it down with rock or heavy cans and let stand overnight. The idea is to put pressure on the vegetables to get the liquid out. 2. 用涼白開洗去脫水後蔬菜鹽分，擠去多餘水份放入大碗里，加入泡椒段，辣椒片和薑絲，加入米醋，糖和蜂蜜調拌均勻後用保鮮膜包好冷藏2-3天即可食用。 Rinse the vegetables in potable. Drain thoroughly. Place in the bowl and add in pickled chilli, fresh chilli and ginger shreds. Season it with white rice vinegar, sugar and honey. Toss to combine. Cover with plastic wrap and marinate in fridge for 2-3 days.

1根/250克茄子 10-12粒蒜末適量沙拉油 1/2小勺雞精 2大勺生抽醬油 3/4大勺清水 1/2小勺麻油適量糖和胡椒粉 2大勺蔥花熟熱油 1個櫻桃西紅柿切細條狀（裝飾用） 1 / 250 g Eggplant 10-12 Garlic, minced Some vegetable oil ? tsp Chicken bouillon 2 tbsp Light soya sauce ?tbsp Water ? tsp Sesame oil Some sugar and white pepper powder 2 tbsp Chopped spring onion Heated oil to sprinkle 1 Cherry tomato, shredded for decoration

1. 將茄子切成四份長條狀，然後用利刀將表皮切成鋸齒狀，排放在碟子中。蒜頭剁碎後用中油溫將其炸至金黃色。炸好後的蒜末加入雞精和麻油調味拌勻後灑在茄子上，放入蒸籠大火正10分鐘至茄子儒軟。 Quarter the eggplant lengthwise into 4 long strips and cut and form the skin sides into a serrated pattern. Place them in a heat proof plate. Mince the garlic and fry them until crispy and golden over the medium heat. Season the fried garlic with chicken bouillon and sesame oil and evenly sprinkle on the top of the eggplant strips. Steam for 10 minutes until soft and cooked over the strong heat. 2. 生抽，清水和砂糖用炸蒜頭的鍋稍微煮開後，倒入蒸好的茄子上，撒上蔥花和胡椒粉。用櫻桃西紅柿裝飾。灑上熱油上桌。 Combine light soya sauce, water and sugar in the skillet, which is used to fry the garlic, and cook until just heated through. Pour over the steamed eggplant strips. Sprinkle the chopped onions and garnish with cherry tomato shreds. Drizzle with heated oil and serve.