傳統菜之炒蠔豉鬆 Traditional fried dried oyster cubes

舊時的菜式，是呀婆那一代的新年菜,做節菜。喻意今年好事生才。要好吃，選擇蠔豉非常重要。首選日本乾蠔。另外廣東沙井出產也較好。朋友是沙井人，她建議冬前蠔最肥美。即是說，年尾的蠔豉特別好吃。剛好準備過新年。

把蠔豉處理好，材料切粒粒，炒起配生菜。沒有特別難度。最緊要夠火喉！

4人份量：

日本蠔豉 12隻大

馬蹄 6粒
叉燒粒 小半碗

唐芹粒 小半碗
臘腸 1條切粒 （另可加潤腸1條，切粒）
冬菇  4隻
菜脯粒 1湯匙
大紅辣椒 1隻切粒
蒜頭 2粒切幼
薑蓉 1茶匙

紫蘇葉 1.5湯匙切幼（可不落，個人喜好）

紹興洒 少許

鹽，糖 各少許

生菜 適量，洗淨，只選中心較嫩部分

醬汁：

蠔油 1湯匙

黄糖 1茶匙

水 半碗

生粉大半湯匙

做法：

1. 先處理蠔豉：洗淨，特別裙邊位，加半瓶蓋紹興酒，1茶匙糖撈勻，蒸10分鐘，放涼。

2. 冬菇粒以糖，油撈勻蒸10分鐘，放涼。

把以上材料全部切成小粒。

3. 熱油，炒香臘腸潤腸，叉燒，取出備用。

4. 略炒蒜蓉，加入紫蘇，大紅椒，菜甫，之後馬蹄粒，灑少許鹽，糖。取出備用。

5. 熱油，爆香薑蓉，之後落蠔豉，灒酒，蓋上半分鐘。開蓋，加入冬菇略炒。把以上逐一加入，最後唐芹粒，快速炒勻。

6. 中大火，把已混合好的醬汁逐少加入，同時快炒勻。

把蠔豉鬆放上生菜，以辣醬拌食，很美味，蠔豉很香啊！

Ingredients :

12 pcs Japanese dried oyster

6 pc water chestnuts (diced into small cubes)

1/3 bowl Char Siu cubes

1/3 bowl Chinese celery cubes

1 preserved pork sausage (diced), 1 preserved duck liver sausage, optional (diced)

4 pcs dried mushroom

1 tbsp preserved radish (diced)

1 big red chili (diced )

2 cloves of garlic (crushed)

1 tsp crushed ginger

1.5 tbsp chopped purple perilla leaves (optional)

Chinese wine 

A bit salt and sugar 

Some lettuce leaves (select the inner part)

Sauce ingredients:

1 tbsp oyster sauce 

1 tsp brown sugar 

1/2 bowl of tepid water

2/3 tbsp corn starch

Directions :

1. Preparation of the dried oysters: Wash, then mix with half bottle cap of Chinese rice wine and 1 tsp sugar. Steam for 10 mins and set aside.

2. Cut the mushrooms into small cubes, marinate with a bit sugar and oil. Steam 10 mins and set aside.

3. Heat oil, saute those preserved sausage cubes, then Char Siu. Take out and set aside. 

4. Stir fry the crushed garlic, then the chopped perilla leaves, red chili,  preserved radish and water chestnuts, season with a bit salt and sugar. Take out and set aside.

5. Fry the crushed ginger, add in dried oyster cubes, drizzle with a bit Chinese rice wine. Cover for 1/2 min. Open lid, bring the mushroom cubes together, then gradually add in the above fried ingredients.  Add the Chinese celery cubes at last. 

6. At the same time, add the sauce in batches, quickly stir to mix well. 

7. Pile a tablespoon of dried oysters mixture at the cetre of lettuce plus a bit chili paste to make a wrap. Serve hot.