Page 79 - hakka - Copy4

糟水炒牛百叶

Stir-fried Beef Tripe with Wine Dregs
(Zao Shui Chao Niu Bai Ye)

■ 主料 ■ Main Ingredient
牛百叶 500克 500 grams beef tripe

■ 辅料 ■ Auxiliary Ingredients
姜丝 10克 10 grams shredded ginger
蒜蓉 10克 10 grams minced garlic
大头咸菜丝 50克 50 grams shredded salted mustard greens
(Da Tou Xian Cai)
■ 调料
味精 1茶匙 ■ Seasonings
鸡精 1茶匙 1 teaspoon MSG
食盐 1茶匙 1 teaspoon chicken bouillon
胡椒粉 1茶匙 1 teaspoon salt
水淀粉 2汤匙 1 teaspoon ground pepper
酒糟 1汤匙 2 tablespoons starch slurry
1 tablespoon wine dregs
■ 制作流程
1. 将牛百叶一片一片翻开，用清水冲洗干净，剥去 ■ Method
油脂后切成小块备用。 1. Open up each piece of beef tripe, rinse thoroughly
2. 煮一锅90℃的热水，离火后将牛百叶放入锅中焯 with water, remove excess fat and cut into small piec-
烫至九成熟，捞出沥干水分。 es.
3. 将锅烧热后放入适量的油加热，爆香蒜蓉，加入 2. Bring a pot of water to 90°C, then remove it from
姜丝、酒糟和大头咸菜丝，倒入二汤，再加入调 heat. Blanch the beef tripe in the water until it is 90%
料，略煮。放入牛百叶翻炒，最后淋入水淀粉勾 cooked. Remove and drain.
茨，即可出锅。 3. Heat the wok and add appropriate amount of oil
to heat up. Stir-fry the minced garlic until fragrant,
■ 风味特色 then add the shredded ginger, wine dregs and the
脆嫩爽口，乡土风味浓郁。 shredded pickled mustard greens. Pour in the light
broth, then add the seasoning, cook briefly. Add the
blanched beef tripe and stir-fry quickily. Finally, thick-
en the sauce with starch slurry, mix well, and serve.

■ Flavour Characteristics
Crispy and tender with a strong rustic flavour.

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