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「不用排隊!在家自製麻辣鍋」- Chinese Food Made Easy: Spicy Hot Pot


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Sichuan food can be mild or spicy or explosively hot.
四川菜可以是微辣、或辛辣、或是爆炸般火辣的。

The ultimate dish in Sichuan cooking is the Mala numbing hot pots or fire pots. And it's gonna have you sweating. And this is my version, and you can turn it down, you know, have it as spicy or not as spicy as you want. And it's like basically making a very fiery broth.
四川料理最基本的菜餚是麻辣鍋。它會讓你滿頭大汗。這是我的版本,你可以降低辣度,你知道,讓它和我的一樣辣或像你要的一樣不那麼辣。這基本上就像煮一鍋非常辣的高湯。

In goes the dried chilli, Sichuan peppercorn.
放進乾辣椒、四川花椒。

This is gonna literally blow your head off. And I think my version is actually quite light, compared to the real authentic version in Sichuan. It's delicious, it's addictive, it gives you this numbing sensation on the tongue.
這會確實辣爆你的頭。而且我覺得我的版本其實頗不辣的,比起四川真正道地的版本。它很美味、它會讓人上癮、它給了你舌頭上麻麻的感覺。

That's just chili bean sauce, chili sauce, and then add in with lots of stock. And you can see it already. It's got that sort of bloodred color, which is what we want.
那就是豆瓣醬、辣椒醬、然後加進很多高湯。然後你已經可以看到它。它帶有那種血紅色澤,那就是我們想要的。

Now to flavor this broth even more, I'm going to add some dried tangerine peel, which is ju zi pi in Mandarin. And it's just going to give that wei xin, that aroma, that flavor, that such a thick aroma.
現在要為這高湯加入甚至更多風味,我要加入一些陳皮,就是中文的橘子皮。它就是會給予那種味辛,那個香味、那個風味、那濃郁的香氣。

But don't worry. If you don't have this at home, you can always use the zest of an orange, and just throw that in, or even just slice up some orange peel. Just put that in. So just a generous handful of this.
但別擔心。如果你在家沒有這個,你總是可以用柳橙的皮末,就把那丟進去,或甚至就切下一些橘子果皮。就把那丟進去。所以就一大把這個。

And next, a couple of star anise. This is going to impart the anisyl aroma. And then a handful of Chinese mushrooms. Now these are really woody and earthy and fragrant. And these are used to create the most gorgeous stocks we use in Chinese cooking.
接著,幾顆八角。這將會釋放出茴香的香氣。然後一把中式香菇。這些是很像木頭一樣、帶著土氣、且香氣濃郁的。這些要用來做出我們在中華料理中所使用最美味的高湯。

Some ginger. I'm going to slice that. This adds a different element of heat to it. Some chilies.
And some spring onion.
一些薑。我要把那切片。這給它加入一種不同的辣度成分。一些辣椒。還有一些蔥。

So all I want to do is cook this now on a gentle heat. Let it simmer. Taking all those flavors, you let the ingredients work their magic for about 15 to 20 minutes.
所有我要做的就是用中火煮這鍋湯。讓它悶煮。帶出所有那些風味,你讓這些食材發揮它們的魔法十五到二十分鐘。

Once that's simmered, I'm just going to add some chili oil. But not a splash or two. The whole bottle!
當那悶煮後,我就要加入一些辣油。但不是倒一、兩下而已。放一整瓶!

Great! I feel like a witch, standing over my caldron. Lovely!
很棒!我覺得我好像巫婆,站在我的大鍋旁。真棒!

Next I'm going to add in fried tofu, fresh tofu, and some Chinese leaves and just soak up all those flavors. So this is like a massive fiery fondu.
下一步我要加進炸豆腐、新鮮豆腐、和一些大白菜,就吸收那所有風味。所以這就像個大型的嗆辣火鍋。

It looks so good. I've got to taste some of it now. Really good! Blow-your-socks-off good.
它看起來好棒。我現在就要嚐一些。真的很棒!讓你大吃一驚的美味。

This is the definitive Sichuan meal: a fabulously fiery fondu. You can eat the vegetables floating in the broth. And it's perfect for dipping tofu, seafood, meats and other vegetables.
這是最棒的四川菜:美味的麻辣火鍋。你可以吃那些浮在高湯上的蔬菜。要浸煮豆腐、海鮮、肉類、和其他蔬菜也很完美。

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