 NO：0 發(fā)表于: 2007-07-21 14:35 星期六 發(fā)表主題: 三杯雞+酸椰菜+豉油皇金蒜蒸茄子 |
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三杯雞雖然源自江西，但是真正讓其發(fā)揚光大的，確實海峽那邊的臺灣同胞。
而且臺式版本就比較合適我這種缺鍋欠料的了。
流傳著還有這么個故事。。。。。相傳南宋末年，民族英雄文天祥在家鄉(xiāng)贛州組織義軍萬人前往臨安(杭州)勤王，保衛(wèi)首都。后來他被皇上任命為右丞相，擔起了治國大任。但由于戰(zhàn)事不利，文天祥不得不轉(zhuǎn)戰(zhàn)江、浙、閩、粵，最后于1278年海豐一戰(zhàn)失利，被元軍俘獲，押到了元大都(北京)，打入死囚 牢中。大宋百姓聞聽后，無不悲痛萬分。有一天，一位七旬龍鐘老太提籃探監(jiān)。她口稱是文丞相老母。并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(xiāng)親重托攜帶活雞一只，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(jīng)被害。這時老太看到丞相還活著，真后悔沒帶做好的熟雞，難于讓丞相再嘗嘗家鄉(xiāng)風味，心里十分難過?？词乩巫涓心罾咸吡x，出于同鄉(xiāng)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(xiāng)親修起了一座文公廟。自此，每年12月9日前后，文公廟煙火特盛。人們用“三杯雞”祭奠文丞相。后來江西的“三杯雞”和文天祥的大名一起流傳后世。
不過什么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。燒開后將火候調(diào)低，煮至醬汁濃稠。轉(zhuǎn)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卜。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 胡蘿卜
4大勺 粗鹽
3-4支 泡椒段
1支 辣椒片
15克 姜絲
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?nèi)ネ馊~，切去中心不用，洗凈后掰成塊狀。胡蘿卜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. 用涼白開洗去脫水后蔬菜鹽分，擠去多余水份放入大碗里，加入泡椒段，辣椒片和姜絲，加入米醋，糖和蜂蜜調(diào)拌均勻后用保鮮膜包好冷藏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
½ tsp Chicken bouillon
2 tbsp Light soya sauce
¾tbsp Water
½ 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，然后用利刀將表皮切成鋸齒狀，排放在碟子中。蒜頭剁碎后用中油溫將其炸至金黃色。炸好后的蒜末加入雞精和麻油調(diào)味拌勻后灑在茄子上，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后，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.
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