小炒王 Stir-fried Chinese Chive Flowers with Squid and Dried Shrimps
材料 Ingredients
魷魚 1隻 / 1 squid
韮菜花 150克 / 150g Chinese chive flowers
蝦乾 15克 / 15g dried shrimps
銀魚乾 20克 / 20g dried silver fish
菜脯 35克 / 35g preserved radish
腰果 45克 / 45g cashew nuts
乾蔥 1粒 / 1 shallot
薑 數片 / ginger slices, to taste
蒜頭 數瓣 / garlic cloves, to taste
調味料 Seasoning
生抽 1湯匙 / 1 tablespoon light soy sauce
蠔油 1/2湯匙 / 1/2 tablespoon oyster sauce
魚露 1茶匙 / 1 teaspoon fish sauce
糖 少許 / sugar, to taste
鹽 少許 / salt, to taste
做法 Method
1. 韮菜花切去尾部較老部份，餘下的切段。
Trim off the ends (woody parts) of the Chinese chive flowers and chop the rest into sections.
2. 蝦乾、銀魚乾和菜脯分別浸熱水至軟身；薑和乾蔥切片、蒜頭切碎。
Soak the dried shrimps, silver fish and preserved radish separately in hot water until softened. Slice the ginger and shallot, , finely chop the garlic. Set aside.
3. 腰果沖洗乾淨，用廚房紙印乾水份；腰果和銀魚乾加少許油和鹽混合。開細火加熱，拌炒腰果和銀魚乾至香脆，盛起備用。
Rinse the cashew nuts and pat dry with paper towels. Mix the cashew nuts and dried silver fish with a little oil and salt. Heat it over low heat. Sauté until aromatic and crispy. Remove for later use.
4. 魷魚清洗乾淨，去軟骨去皮，𠝹菱形紋後再切片；將魷魚片放入滾水中煮約1分鐘，取出瀝乾備用。
Rinse the squid, and remove its clear quill and purple membrane. Cut into slices and score in a criss-cross pattern. Bring a pot of hot water to a boil, blanch the squid slices for 1 minute, remove from the pot and drain. Set aside.
5. 加油在鍋中，開中火加熱。爆香薑片、乾蔥、蒜頭，再加入韮菜花、蝦乾及菜脯炒至軟身。
Add oil to the pot and heat it over medium heat. Sauté the ginger, shallot, garlic until aromatic. Add the Chinese chive flowers, dried shrimps and preserved radish, and sauté until softened.
6. 加入魷魚拌炒，最後加入調味料炒勻。
Add the squid and stir-fry. Add the seasoning and stir-fry well.
7. 熄火後加入腰果和銀魚乾炒勻，趁熱享用！
Turn off the heat, put the cashew nuts and dried silver fish back and mix well. Serve hot!
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