識煮食譜｜小董中醫博士教煮美味私房養生料理 小董養肝XO醬
發佈時間：14:00 2022-10-13 HKT
不少人會自製XO醬，各有自家的食譜，今日小董中醫博士分享的私房配方，加入養生食材炮製，既美味又養肝。周日（
小董養肝XO醬 Siu Tung Liver Regimen XO Sauce
加入牛肝菌、羊肚菌和櫻花蝦的養肝XO醬，香口惹味，更具嚼勁。
需時：1小時 分量：4人份
材料：
辣椒 3隻
牛肝菌
羊肚菌
日本櫻花蝦
北海道干貝
乾葱 6粒
蒜頭 4粒
鹽 適量
蠔油 2湯匙
蔗糖 3湯匙
油 適量
Ingredients:
Chilli 3 pcs
Porcini
Common morels
Japanese sakura shrimps
Hokkaido dried scallop
Shallot 6 pcs
Garlic 4 pcs
Salt some
Oyster sauce 2 tbsp
Cane sugar 3 tbsp
Oil some
做法：
1. 將菌類浸水3分鐘後洗淨及切碎。干貝洗淨，用水浸軟蒸30分鐘，撕成幼絲。乾葱、蒜頭和辣椒切碎備用。
Soak the mushrooms in water for 3 minutes, wash and dice. Wash the dried scallops and soak in water until soft and steam for 30 minutes, break them into shreds. Dice the shallot, garlic and chilli, set aside.
2. 燒熱油鑊，半煎炸干貝及櫻花蝦至香脆，隔油備用。
Heat oil in a wok. Fry the dried scallop and sakura shrimps until crispy, drain and set aside.
3. 慢火燒熱油鑊，下乾葱、蒜頭及辣椒炒5至10分鐘至金黃。
Heat oil in a wok over low heat, stir-fry the shallot, garlic and chilli for 5-10 minutes until golden.
4. 炒至水分蒸發及油起泡，加干貝、櫻花蝦、牛肝菌及羊肚菌及鹽，再炒8分鐘。
Fry until the mixture dries up and the oil turns bubbly. Put in dried scallop, sakura shrimps, porcini and common morels, stir for 8 minutes
5. 待油再起泡，加蠔油及蔗糖炒2分鐘即成。
When oil turns bubbly again, add the oyster sauce and cane sugar, stir for 2 more minutes, serve.
小董貼士：選用櫻花蝦比較香及脆口，全程要用慢火炒XO醬才達最佳效果。另外，此醬無添加劑，必須冷藏。
Tips: Using sakura shrimps in this because it has more fragrant and crispy. When you fry the XO sauce, always fry it over low heat for the best taste. XO sauce must be refrigerated as no additives.
