【视频】XO酱炒珊瑚芥兰
材料
去叶芥兰梗200克
食油1大匙
红洋葱1个,切成薄片
蒜1瓣,剁碎
油葱酥1小匙, 点缀使用
调味料
鼎泰丰干贝XO酱1大匙
盐¼小匙
花雕酒1小匙
糖3/4小匙
生粉1/8小匙
高汤1大匙
做法
- 将芥兰梗切成3.5厘米的小段。
- 在芥兰两端切上十字花刀,深度约为1.5厘米。用清水浸泡1小时至花刀打开,沥干待用。
- 炒锅中加热食油,放入芥兰拌炒15秒。
- 把芥兰捞起来,倒出炒锅里的油。
- 在炒锅里放入红葱丝煸炒至颜色发黄。加入蒜末炒香,约1分钟。
- 放入芥兰翻炒,加入盐,花雕酒和糖。
- 在室温下的高汤中加入生粉勾芡。
- 待芡汁浓稠后,加入鼎泰丰干贝XO酱,翻炒均匀即可出锅.
- 装盘后,加入油葱酥提味。趁热享用。
烹饪小贴士:确保芥兰沥干水份后才过油,过油后,一定要将多余的油沥干才继续拌炒。
Stir-fried Kai Lan with Premium XO Sauce
Ingredients
200g kai lan stems
1 tbsp cooking oil
1 small red onion, finely sliced
1 clove garlic, minced
1 tsp fried shallots, for garnishing
Seasoning
1 tbsp Din Tai Fung Premium XO Sauce
¼ tsp salt
1 tsp Shaoxing wine
3/4 tsp sugar
1/8 tsp potato starch
1 tbsp superior chicken broth
Method
- Cut kai lan stems into 3.5cm pieces.
- Score both ends of kai lan sections with an ‘X’, about 1.5cm deep, and soak in water for 1hr until the ends open up. Drain and set aside.
- Heat frying pan and add cooking oil. Then add kai lan and stir-fry for 15sec.
- Set kai lan aside and drain frying pan of oil.
- Add red onions into pan and fry till golden-brown. Add in garlic and continue to stir-fry for 1min until fragrant.
- Return kai lan to frying pan. Add salt, Shaoxing wine and sugar.
- Add chicken broth to starch at room temperature and stir briskly to dissolve.
- Pour mixture and Din Tai Fung Premium XO Sauce into pan and mix well.
- Add shallots over the dish after plating. Serve hot.
Chef’s Tips: Drain water thoroughly from kai lan before stir-frying in oil. As kai lan stems do not absorb a lot of oil, excess oil should be drained after stir-frying.
text: 若昕 photos + recipes: Din Tai Fung