中国川菜（中英文标准对照版）串串香
串串香
原料：毛肚、鸭肠、鸡翅、牛肉、兔腰、鳝鱼、鹌鹑蛋、豆制品、蔬菜等适量。
调料B：食盐2克味精1克辣椒粉15克花椒粉2克熟芝麻10克酥花生碎米6克
制作：
1．锅中放入牛油烧化，再放干辣椒节炒至棕红时放花椒炒香，连油带料倒入大碗中成牛油汤汁。
2．锅中放熟菜油烧至120℃，将各种调料放入炒香，加入鲜汤和牛油汤汁，用中小火熬制到香味浓郁时，加入味精成卤汁。
3．食用时将原料用竹签穿上，放在卤汁中涮熟捞出，拌上调料B食用。
特：麻、辣、烫，味道浓厚，用料多样，自烫自食。
典故：串串香，也称麻辣烫、小火锅，是将原料用竹签串上，放入调制好的麻辣味汤卤中烫熟后食用。串串香最早出现在20世纪80年代中期的四川成都。后由此又演变出了“冷锅串串香”和“麻辣冷”。
Chuan Chuan Xiang Hot Pot
Ingredients:
cattle tripe
duck intestines
chicken wings
beef
rabbit kidneys
swampeel
quail eggs
soy bean products
vegetables
Spices A:
150g Pixian chili pepper paste
15g fermented black beans
150g chili powder
30g dried chili
20g Sichuan peppers
30g ginger
30g scallion, chunked
20g herbal spice
10g salt
5g MSG
50g cooking wine
10g rock sugar
30g juice from fermented glutinous rice
200g butter
400g precooked rapeseed oil
1500g stock
Spices B:
2g salt
1g MSG
15g chili powder
2g Sichuan pepper powder
10g roasted sesame seeds
6g crispy peanuts (roasted or fried), crushed
Preparation:
1. Melt the butter in a wok over fire, stir-fry dried chili till dark brown, then add Sichuan pepper and stir-fry till aromatic. Transfer the butter sauce into a large bowl.
2. Heat oil in a wok to 120℃, add spices A and stir-fry till aromatic. Add the stock and butter sauce, and simmer over a medium-low flame. Add MSG to make broth.
3. String on bamboo sticks the ingredients, blanch in the broth till cooked through and dip into the sauce made by mixing the spices B.
串签麻辣烫Features: spicy, pungent and hot taste; a wide range of selection
发布评论