识煮食谱｜小董中医博士教煮美味私房养生料理 小董养肝XO酱
发布时间：14:00 2022-10-13 HKT
不少人会自制XO酱，各有自家的食谱，今日小董中医博士分享的私房配方，加入养生食材炮制，既美味又养肝。周日（
小董养肝XO酱 Siu Tung Liver Regimen XO Sauce
加入牛肝菌、羊肚菌和樱花虾的养肝XO酱，香口惹味，更具嚼劲。
需时：1小时 分量：4人份
材料：
辣椒 3只
牛肝菌
羊肚菌
日本樱花虾
北海道干贝
干葱 6粒
蒜头 4粒
盐 适量
蚝油 2汤匙
蔗糖 3汤匙
油 适量
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. 将菌类浸水3分钟后洗净及切碎。干贝洗净，用水浸软蒸30分钟，撕成幼丝。干葱、蒜头和辣椒切碎备用。
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. 烧热油镬，半煎炸干贝及樱花虾至香脆，隔油备用。
Heat oil in a wok. Fry the dried scallop and sakura shrimps until crispy, drain and set aside.
3. 慢火烧热油镬，下干葱、蒜头及辣椒炒5至10分钟至金黄。
Heat oil in a wok over low heat, stir-fry the shallot, garlic and chilli for 5-10 minutes until golden.
4. 炒至水分蒸发及油起泡，加干贝、樱花虾、牛肝菌及羊肚菌及盐，再炒8分钟。
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，加蚝油及蔗糖炒2分钟即成。
When oil turns bubbly again, add the oyster sauce and cane sugar, stir for 2 more minutes, serve.
小董贴士：选用樱花虾比较香及脆口，全程要用慢火炒XO酱才达最佳效果。另外，此酱无添加剂，必须冷藏。
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.
