打冷必定點1碗 韮菜豬紅 Pig Blood Curd with Chinese Chives

韮菜豬紅 Pig Blood Curd with Chinese Chives

數到我最喜愛打冷菜式,韮菜豬紅絕對係位居前列,每次去親打冷都總會點黎食,兩種食材硬係唔知點解好夾,食下食下就食到得返湯。如果想係屋企重現打冷鋪既滋味又得唔得?答案係絕對得,而且仲相當容易!

Speaking of our favorite dishes in a Chiu Chow Daa Laang restaurant, Pig Blood Curd with Chinese Chives is definitely among the top of the list. We order this dish each time we go to a Daa Laang restaurant. We just can’t figure out why these 2 ingredients work that well together. Every time we just empty the dish quickly without noticing that. Is it possible to replicate such savory dish at home? A resounding YES and it’s actually very easy!

韮菜豬紅 Pig Blood Curd with Chinese Chives

韮菜豬紅 Pig Blood Curd with Chinese Chives

望落平平無奇,但總係令人食不絕口,要俾個like發明依道菜個個人!

A dish that doesn’t look delicious but taste delicious. A like to the one who invented the dish!

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主要材料當然就係韮菜豬紅

Main ingredients are of course pig blood curd with Chinese chives

街市一般都會搵到豬紅,$20斤。2個人食既話半斤已經夠。

曾經聽過人講豬紅其實係用雞血整,但小夫妻做左少少資料搜集,香港其實無咁多活雞血供應,所以豬紅真係用豬血做,而為左凝固效果更好,亦會加入少量牛血混和。

You could find pig blood curd at a wet market. We bought it at HK$20/ 600g. To serve 2, 300g is already enough.

We heard before that pig blood curd is actually made of chicken blood. But we have done a little research and found out that Hong Kong doesn’t actually have that much chicken blood supply. Pig blood curd is indeed made of pig blood but also with some cattle blood mixed for better condensation.

沖洗好豬紅,韮菜切段,準備蒜頭同辣椒碎

Rinse the pig blood curd, chop the chives into pieces and get ready some minced garlic and chilli pepper

炒香料頭

Saute the garlic and chilli pepper

韮菜豬紅惹味來源係沙茶醬,加1茶匙多d略略爆香

The savory flavour of Pig Blood Curd with Chinese Chives is actually from Shacha sauce. Add slightly more than 1tsp of it and fry it for awhile

再加1茶匙豆瓣醬

Add 1tsp of chilli bean sauce

加入豬紅略煎

Add pig blood curd to slightly saute

加入雞湯同半茶匙糖,滾起後試味

Add some chicken broth and 0.5 tsp of sugar. Test the taste when it comes to boil

加入韮菜,煮2分鐘就完成喇!

Chinese chives in. Cook for 2 mins and it’s done!

後記 Post Script

風味同打冷鋪食到既相當接近,不過稍嫌豬紅未夠入味,下次會試下用鹽水浸佢一陣先再煮

The flavour is similar to that in a Daa Laang restaurant but we think the blood curd can have more seasoning. Next time we will immerse the pig blood curd in salted water for marination before cooking

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