Fried Spicy and Chili Preserved Redish . 麻辣炒菜脯

 Fried Spicy and Chili Preserved Redish 

 麻辣炒菜脯

I can hardly imagine that steamed plain rice could be so delicious.  I don't eat plain rice that much, but it changed my rice concept with this special appetizer; I could easily finish two bowls of steamed plain rice  even without hands on another dishes. And the only reason is: this appetizer is so very yummy and truly delicious. Before writing this, I have taken steamed rice with this yummy dish twice in a row....hahaha

I have shared with you how I made homemade preserved radish and how to stir-fry preserved vegetables with chili peppers. This time I added spicy ingredients to it, and brought the taste of preserved radish to the next level.

原來熱騰騰的白飯都可以那麼好吃 ! 

我是不好吃白飯的，但有了這道拌菜，不吃其他菜，連我也吃了兩碗白飯，原因只有一個: 好惹味也太好吃了。寫這網文之前，我連吃了兩餐了....哈哈。

以前和大家分享過我如何自製菜脯及如何炒個惹味辣菜脯，今次把菜脯加入麻辣配料，使辣菜脯加了香麻的味道，食味上更有層次。

Fried Spicy and Chili Preserved Radish

Ingredients:
Preserved Radish 600g

Dried Shrimp  150g
Small Dried Shrimp  90g
Garlic, whole chopped  2pc
Shallot, chopped  10pc
Hot Chili  15pc
Oil  100 ml(add extra as you like)

Seasonings:

Sichuan Spicy Sauce  2 tbsp
Sugar 4-1/2 tbsp (to taste)
Oyster Sauce 1-1/2 tbsp
Light Sauce 1 tbsp
Dark Sauce 1 tbsp
Chicken Powder 1 tsp
Sichuan Peppercorn Oil 2 tbsp
Red chili oil 1 tbsp
Sesame Oil 2 tbsp
Chopped peanuts 3 tbsp

Roasted Sesame 1 tbsp

Method:

1. Wash and soak preserved radish for 5 minutes, soak longer if it is very salty, then pat dry. 

2. Pat radish to loosen the fiber, and chop fine by hand or food processor

3. Wash and soak dried shrimps for 10 minutes and small dried shrimps 2 minutes, and pat dry; then chop the dried shrimps fine and leave small dried shrimps as they are

4. Skinned garlic and shallots，wash hot chili, pat dry and chop all

5. Fry preserved radish, dried shrimps and small dried shrimps separately in a dry wok till dry and fragrant, dish up

6. Heat up half of oil till hot and fry garlic, shallot and hot chili till fragrant

7. add in spicy sauce and toss, then preserved radish, dried shrimps and small shrimps, toss well, stir and fry for 15 minutes, gradually add in the second portion of oil; mix all the seasonings and add in, fry for another 10 minutes; add in chopped peanuts and sesame, dish up. Let dry and keep in an air-tight bottle.

Cooking Tips:

1. Season to your taste. The seasonings listed are for the home-preserved radish that I made which is not very salty. I would suggest you to get the mild sweet preserved radish if from the store.

2. Soak the store-bought preserved radish for a bit longer time as it usually has a pungent odor.
3. Fry radish in a dry wok could bring out the hidden flavor same as for dried shrimps and small dried shrimps
4. Fry Preserved Radish with Spicy Sauce and Peppercorn Oil would enhance the spicy flavor that you could hardly resist 

惹味辣炒菜脯

材料:

菜脯 600g
乾蝦  150g
蝦皮  90g
蒜頭，整個  切碎 2pc
紅蔥頭 ， 切碎  10 pc
朝天椒  15pc
油 100ml（可隨意添加）

調味料：
麻辣醬   2 tbsp
糖 4- 1/2 tbsp
蠔油   1- 1/2 tbsp
生抽  1 tbsp
老抽  1 tbsp
雞粉  1 tsp
花椒油   2 tbsp
紅辣油   1 tbsp
麻油   2 tbsp
碎花生  3 tbsp

熟芝麻  1 tbsp

做法：
1.  洗淨菜脯及浸泡5分鐘，外買菜脯可多浸泡一會，抹乾
2.  用刀拍鬆菜脯，用刀或食物處理器切碎
3.  乾蝦洗淨浸泡10分鐘，蝦皮略冲後浸泡2分鐘，抹乾; 然後將乾蝦切碎，蝦皮免切
4.  蒜頭，紅蔥頭去衣，朝天椒洗淨，抹乾，全部切碎
5.  把菜脯，乾蝦和蝦皮分別放入鍋中，中高火乾炒至乾及帶濃香，取起備用
6.  同鍋燒熱一半份量油，炒香蒜茸，紅蔥茸和辣椒碎至香
7.  加入麻辣醬，炒至有濃香，加入菜脯及兩種蝦乾炒勻，邊拌炒邊加入餘下油量，炒約15分鐘；混和所有調味，加入菜脯中，拌炒10分鐘; 加入碎花生和熟芝麻，拌勻上碟，待涼。涼後入已消毒瓶子保存。

提示：
1. 根據自己口味調味。列出的調味料是配對我自家製菜脯。建議外買的，可買甜菜脯，鹹味較淡
2. 外買的菜脯通常較咸，要多浸泡一會以去咸味及脢味。
3. 菜脯、乾蝦和蝦皮要用乾鍋炒過才可帶出香味
4. 加入麻辣醬及花椒油後，菜脯惹味得吃不停口