自製醬汁篇- 鹵水汁 (HOMEMADE SAUCE – Chinese Marinade Sauce)

鹵水汁用途很廣泛,不論小食、主菜、麵食也會用到這個汁烹調,主要用於燜燉的煮法。 鹵水汁分為黑鹵水及白鹵水,黑鹵水是加入了豉油及糖,而白鹵水卻加鹽。鹵水汁的原材料有:八角、桂皮、小茴、甘草、三奈、甘菘、砂仁、草豆蔻、草果、丁香、香叶及花椒。

Chinese Marinade Sauce is variety use  in Chinese Cuisine, no matter in snack, main course or pasta also can match with this sauce, however, this sauce mainly use for slow cook food.  There are two types of Chinese Marinade Sauce, Black and white, the black one is added soy sauce, black soy sauce and rock sugar, and the white one is added salt only.  The main ingredients for this sauce are :Star anise, Cinnamon, Fennel, Licorice, sand ginger,Nardostachyos Root, Amomum, Galangal Seed, Amomum tsao-ko, Clove, Bay Leave and peppercorn.

當然,你不必記下所有原材料,到中藥店說要一個鹵水包就可以了,店員會幫你包好的。 買回來後,把所有原材料用茶袋或湯袋包好,準備一個大鍋,煲一鍋水,加入薑、大蔥、冰糖,紹興酒或玫瑰露、生抽、老抽及材料包,煲一小時就可以了。

Of course, you don’t have to remember all ingredients, just stop by the Chinese Medicine or Chinese Grocery store and ask for a package ready is fine. It’s easy to prepare the sauce, put all the ingredients into a soup pocket, prepare a large pot and boil water, add the pocket into the water, add some ginger, green onion, rock sugar,  shaoxing rice wine, soy sauce and black soy sauce, boil it for an hour and finish.

鹵水汁是一個循環汁,越是用得多,醬汁也會越來越香濃,每煮一次要記得加入小量原材料包(也可用五香粉代替)、薑、大蔥、冰糖及水以保持其味道,不然味道就會流失了。 所以不要用一次就棄掉啊,放在雪櫃內存放是不會壞的。

This sauce can be use for unlimited recycle, if you use it more, the smell will becomes more tasty, but you have to add small quaninty of ingredient package (or Chinese five spices powder), ginger, green onion, rock sugar and water to maintain it’s flavour before every time you use it, otherwise the flavour will be lost.  Don’t throw it once you use, just keep it in the refrigerator after use every time, it will keep it forever.

鹵水汁
鹵水汁
鹵水牛筋麵
鹵水牛筋麵