秘製素麻辣香鍋Vegan Spicy Dry Pot
材料
蓮藕片 150g
馬鈴薯 150g
白花菜 100g
青花菜 100g
金針菇 100g
甜玉米 100g
鮮豆皮 100g
素丸子 100g
老薑末 10g
乾辣椒 10g
青花椒 5g
素火鍋底料 40g
豆瓣醬 15g
純釀生抽 15g
香菇蠔油 15g
白砂糖 5g
食用油 30g
白芝麻 5g
花生碎 10g
Ingredients
Lotus root slices 150g
Potato slices 150g
Cauliflower 100g
Broccoli 100g
Enoki mushrooms 100g
Sweet corn 100g
Fresh tofu skin 100g
Vegan meatballs 100g
Minced ginger 10g
Dried chili 10g
Green peppercorns 5g
Vegan hotpot base 40g
Doubanjiang 15g
Soy sauce 15g
Mushroom oyster sauce 15g
White sugar 5g
Cooking oil 30g
White sesame 5g
Crushed peanuts 10g
準備一鍋沸水，加入少許鹽和油，將耐煮的蔬菜和素丸子燙熟後撈出瀝乾，這能讓蔬菜顏色保持翠綠。
Prepare a pot of boiling water, add a little salt and oil. Blanch the vegetables and vegan meatballs until cooked, then drain well to keep the veggies vibrant.
平底鍋中倒入少許油，將馬鈴薯片與素丸子煎至表面金黃，這能逼出多餘水分，讓食材更香且不易出水。
Add a little oil to a pan and pan-fry the potato slices and vegan meatballs until golden brown. This removes excess moisture and makes them more fragrant.
鍋中倒入30g食用油，油溫熱後轉小火，放入薑末、乾辣椒與青花椒慢慢爆香。
Pour 30g of cooking oil into the wok. Once warm, turn to low heat and slowly fry the minced ginger, dried chili, and green peppercorns until fragrant.
接著放入40g火鍋底料與15g豆瓣醬，務必保持小火慢慢炒化，直到炒出紅油與香氣。
Add 40g of vegan hotpot base and 15g of doubanjiang. Keep the heat low and slowly stir-fry until melted and the red oil emerges.
轉大火，將所有預先處理好的食材全部倒入鍋中，快速翻炒均勻。
Turn to high heat, pour all the prepped ingredients into the wok, and stir-fry quickly and evenly.
加入15g生抽、15g香菇蠔油與5g白砂糖提鮮，快速翻炒讓每樣食材都均勻裹上紅亮的醬汁。
Add 15g of soy sauce, 15g of mushroom oyster sauce, and 5g of sugar to enhance the flavor. Toss quickly to coat every ingredient in the sauce.
起鍋裝盤，最後均勻撒上白芝麻與花生碎點綴增香，完美上桌。
Plate the dish, evenly sprinkle with white sesame and crushed peanuts for extra aroma, and serve perfectly.
小貼士Tips
火鍋底料和豆瓣醬一定要用小火炒，火太大容易燒焦導致底料發苦。蔬菜與菇類務必先燙過或煎過，確保在最後大火翻炒時不會出水，完美保留乾香風味。
Always use low heat when stir-frying the hotpot base and doubanjiang to prevent burning and bitterness. Blanching and pan-frying the vegetables beforehand prevents excess moisture during the final high-heat stir-fry, locking in the rich flavor.
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