【大師的菜】融合10多種食材的味道和口感,煮、燜、炒,經典閩菜“炒八珍!
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—閩菜系列·炒八珍—
如果有人問,在哪兒能喫到一個地方最具當地特色的菜餚?毋庸置疑是在當地的鄉宴上。今天給大家帶來的特色閩菜就是經常作爲福建鄉宴頭盤菜出場的炒八珍。
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炒八珍也叫大盤炒,起源於福州地區。傳言,過去曾有尊貴的客人到訪,那時的鄉民沒有什麼好菜招待,便有廚師靈機一動,將十多種食材炒成一鍋,結果味道出乎意料的好,深受客人喜愛。
炒八珍食材豐富,葷素搭配,口感豐富,村民紛紛效仿,深受當地人喜愛。後來,炒八珍逐漸傳開,食材更不受限制,一鄉一俗,逐漸出現其他的調味和做法,但還是離不開煮、炒、燜等烹飪手法。
今天給大家展示的是閩菜傳統的酸甜味小炒,口感豐富,味型飽滿,在家也可以做!
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本期大師-王慶輝
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閩菜大師
中國烹飪大師
◇準備食材
葷菜:豬舌、豬大腸、豬皮、魷魚、豬肝、豬腰、豬心、鴨胗
素菜:花菜、青椒、番茄、洋蔥、紅椒、木耳、腐竹
調料:鹽、麪粉、薑片、大蔥段、酒、雞精、味精、糖、醋、麻油、胡椒粉、番茄醬、甜辣醬、蒜片、酒、水澱粉
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第一步◇處理食材
1.豬舌冷水下鍋,加酒焯水,20分鐘左右撈出,颳去豬舌苔。
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2.豬大腸加鹽和麪粉搓洗掉黏液,清洗乾淨。
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3.起鍋燒水加酒、大蔥段和薑片焯水30-35分鐘。
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4.去掉豬大腸上附着的油脂。
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5.炸豬皮用水浸泡後切成小片。
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6.豬大腸、豬舌、豬心、豬肝、豬腰、魷魚、鴨胗等食材全部改刀。
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第二步◇調酸甜醬
1.碗中放鹽、味精、雞精、白糖、醋、麻油、胡椒粉、甜辣醬、番茄醬攪勻,調成酸甜醬。
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第三步◇食材焯水
1.起鍋燒水,水開後依次放入腐竹、花菜、木耳、魷魚、豬舌、豬心、大腸和其他蔬菜,最後放入豬肝、豬腰煮熟撈出。先放不容易煮熟的,最後放不耐煮的豬肝和豬腰。
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第四步◇炒八珍
1.起鍋燒油,放蒜片爆香,放入所有食材,加少許酒翻炒。
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2.鍋中加水稍微燜一下。
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3.放入醬料翻炒均勻,讓食材充分裹上味道。
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4.最後勾芡,淋入麻油翻炒後即可起鍋。
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炒八珍這種做法是酸甜味型,食材非常豐富,不同食材的風味完美融合,入口後風味濃郁,滋味鮮美!
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