簡易滷水汁

以下是我家滷水汁的秘方,雖然比較簡單,但是滷製好的肉,不論是五花腩豬肉,雞翼,牛腱及雞蛋,很有媽媽味道,風味絕佳。

材料:                                                                                Ingredients:

  • 老抽                                      8oz                           Dark soy sauce
  • 水                                        24oz                           Water
  • 砂糖/冰糖+片糖                   4oz                            Sugar(caster/lump/raw)
  • 花椒                                      1 茶匙(tsp)        Sichuan pepper
  • 八角                                      5 粒 (pcs)             Cumin seeds
  • 紹酒                                      4 oz                           Shaoxing Wine
  • 香葉                                      5 片   (pcs)         Bay leaves
  • 蔥白                                      3 條     (pcs)       Spring onion stems (white)
  • 薑(拍扁)                           1 小塊   (pcs)        Ginger (smashed)

製法/ Preparation:

  1. 將水燒開後,把所有材料放入繼續以中小火煮半小時至完全出味。試味並調整鹹淡後即可用以滷製食物。Boil water first, put all the ingredients into water and keep boiling for 30 min with small to medium heat till all the flavor of ingredients are dissolved in the water.  Add more sugar or soy sauce to taste.  The water is now ready for making preserved soy sauce meat.
  2. 先將肉類以燒滾的薑蔥水泡至再滾後再煮5分鐘出水。Cook the meat in boiling water with ginger and spring onion for 5-8  min in order to extract the blood, excessive fats and frozen odor from the meat.
  3. 撈起要滷製的肉類,滴乾水放入燒滾的滷汁按肉類的大小以中火煮15-30分鐘。Drain the semi-cooked meat and cook  in the prepared preserved soy sauce soup and keep cooking for 15-30 min in medium heat depending on size of meat.
  4. 滷製好的肉攤涼後切開即可享用。Cool off the prepared meat before serving.
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