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紅麴醬(紅糟)燒肉 Braised Pork with Anka Sauce

古早味撲鼻紅麴香,加上香軟滑嫩的燒肉!

Braised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Braised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Ingredients

  • Pork spareribs 豬肋骨
  • 2~3 tablespoons Anka sauce (Red yeast rice sauce) 紅麴 (紅糟) 醬
  • Gingers 薑
  • Soy sauce, sugar (optional) 醬油,糖隨意

Directions

肋排切小塊,在滾水中川燙幾分鐘撈起洗淨。拌入紅麴醬醃上個四到六小時(能醃過夜是最好了。)
Cut ment into pieces, boil them for a few minutes to get rid of scum, rinse clean. Mix in Anka Sauce (Red yeast rice sauce), marinate for 4~6 hours (it’s even better to marinate over night.)

cut port into pieces in boiling water for a few minutesmix in Anka sauce, marinate for 4~6 hours

大鍋中放入薑和醃好的肉大火拌炒後,加一杯水,中火煮十五到二十分鐘,直到醬汁收乾一點就可以起鍋了。
Saute ginger and meat in high heat. Add a cup of water, cook for 15 to 20 minutes (add a little bit soy sauce and sugar if needed) in medium heat until the sauce dries up.

add water, cook for 20 minutesBraised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Note: 我是用現成的紅麴醬,味道已經很不錯了,不要加太多醬油以免太鹹。紅麴具有活血的功效,並可強化肝臟功能,增進免疫力,對降低膽固醇,避免高血壓很有幫助。
I use the store bought Anka sauce. Do not put lot of soy sauce for the Anka sauce is already pretty salty. The Red yeast is a natural fermented food item that will regulate human metabolism and increase immunity.

Anka (red yeast rice) sauce

 

腐乳豆腐 Fermented Tofu Mix

從詹姆士的節目學來的,給平凡的豆腐另一種獨特風味呢!

腐乳豆腐 Fermented Tofu Mix

腐乳豆腐 Fermented Tofu Mix

Ingredients

  • 2 boxes firm tofu 老豆腐
  • 4 pieces of  fermented bean curd, any kind (任何口味豆腐乳)
  • green onion 蔥
  • garlic 蒜
  • celery 芹菜
  • carrot 紅蘿蔔
  • 2 tbsp cooking wine 米酒
  • sesame oil 麻油

Directions

兩塊老豆腐用兩層紙巾包裹吸去水分,這樣下鍋之後會容易把湯汁吸進去。大蒜,紅蘿蔔和芹菜切成小小塊。
Wrap tofu in a double layer of paper towel to absorb water. It will easily absorb broth back to tofu when cooking in the pot later. Cut garlic, carrot and celery into small pieces.

tofu wrapped with paper towelscut carrot and celery into small ppieces

熱鍋加油爆香大蒜,再把切碎的紅蘿蔔加進拌炒。豆腐用手一個一個的撥塊放入鍋中。再拌炒一下下。
Heat oil in a pot. Saute garlic, add carrot. Separate tofu into pieces one by one by hand and put inside the pot. Mix a little.

saute garlic and carrotbreak tofu into big piecesput tofu in the pot

豆腐乳用水調和,和米酒一起加入鍋中以中火煮五分鐘,讓湯汁充分被豆腐吸收。先嚐一嚐再決定要不要加點鹽。
Mix fermented bean curd with some water. Add cooking wine and fermented tofu paste into the pot and simmer for 5 minutes until all the broth is fully absorbed. Add salt if needed (taste first).

fermented tofu mix with watercook in low heat

最後撒上芹菜粒,蔥花和麻油。
Add celery, green onion and sesame oil on top when serve.

sprinkle celery, sesame oil

Note: 豆腐用手撥的會有不規則的邊,比整齊的邊可以吸收更多的湯汁。用不同口味的豆腐乳,像是辣味的或是紅麴的試試看吧!
Separate tofu by hand will create irregular edges that absorb more broth than clean cut edges. Try different flavors of fermented bean curd, such as spicy or red yeast!

 

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