送交者: 呆头呆脑 于 June 22, 2004 13:13:11:
回答: 请教你家领导 由 新民 于 June 22, 2004 12:41:58:
抄自"Land of Plenty -- authenic sichuan recipes personally gathered in the chinese province of sichuan", by Fuchsia Dunlop.迄今为止俺们认为是最正宗的英文版川菜菜谱.
1 head of celery (about 1 pound)
4 scallions, white and green parts
a small handful of dried chiles (8-10 chiles)
about 1 pound lean beef (flank steak is good)
salt
1 tablespoon Shaoxing rice wine or medium-dry sherry
about 1/3 cup peanut oil
2 teaspoons Sichuan pepper(花椒,很重要:)
3 tablespoons chili bean paste
3 cups everyday stock or chicken stock
2 teaspoons dark soy sauce
4 tablespoons potato flour mixed with 4 tablespoons cold water, or 6 tablespoons cornstarch mixed with 6 tablespoons cold water
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1 Clean and remove the fibrous outer edge of the celery stalks. Chop each stalk into 3 or 4 sections, then slice these lengthwise into 1/2-inch sticks. Gently crush the scallions and chop them into 3 sections to match the celery. Wearing rubber gloves, snip the chiles in half, discarding as many seeds as possible. Remove any fat from the beef and cut it, against the grain, into thin slices about 1 inch by 2 inches (you should have about 3/4 pound of beef after trimming). Add a 1/4 teaspoon of salt and the Shaoxing rice wine, mix well, and leave to marinate while you prepare everything else.
2 Heat 3 tablespoons of oil in a wok until hot but not yet smoking. Add the chiles and Sichuan pepper and stir-fry until they are fragrant and the chiles are just begining to brown (take care not to burn them). Then immediately slide the spices out into a bowl, leaving the oil in the wok. When they have cooled down a little, move them onto a cutting board and chop them finely with a gentle rocking motion, using a cleaver taken in both hands or a two-handled chopper. Set them aside to use later.
3 Return the oily wok to the stove and heat over a high flame. When it is smoking, add the vegetables and stir-fry for a minute or two, adding 1/4-1/2 teaspoon of salt to taste, until they are hot and just-cooked but still crunchy. Then pour them into the serving bowl.
4 Heat another 3 tablespoons of oil in the wok over a high flame, until just beginning to smoke. Turn the heat down to medium, add in the chili bean paste, and stir-fry for about 30 seconds, until the oil is red and fragrant. Add the stock and the dark soy sauce, season to taste with salt, and return to a boil over a high flame. Then add the potato flour or cornstarch mixture to the beef and stir well in one direction to coat all the pieces. When the sauce is boiling vigorously, drop in the beef slices. Wait for the sauce to return to a boil and then use a pair of chopsticks to gently separate the slices. Simmer for a minute or so, until the beef is just cooked, and then spoon it onto the waiting vegetables. Pour over the sauce.
5 Swiftly rinse out the wok and dry it well. Heat another 3-4 tablespoons of oil in the wok until smoking. Sprinkle the chopped chiles and Sichuan pepper over the beef dish and then pur over the smoking oil, which will sizzle dramatically. If you move quickly, the dish will still be fizzing when you bring it to the table.