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滷水汁是一種液體的綜合調味料，配方中有香料、酒來袪除食材的異味和腥味，配料中的醬油 ( 生抽或老抽 ) 有調味和上色的功能。廣式滷水的菜式非常廣泛，各種肉類、雞蛋、豆腐，均可製成美味的滷水食譜，滷水可重複使用，煮的時間愈久味道愈佳。
【香料】
草果 Black Cardamom 1 顆
沙薑 (山奈) Sand Ginger 2 厚片
陳皮 Chenpi/Aged Sun-dried Tangerine (Mandarin) Peel 1 片
桂皮 Cassia Bark (1 x 1) cm 1 片
甘草 Licorice 3 片
八角 (大茴香) Anise Star 2 顆
孜然籽 (小茴香) Cumin Seeds 1 小匙
丁香 Cloves 1 小匙
花椒 Sichuan Peppercorn 2/3 小匙
風乾薑片Sundried Thinly Sliced Ginger 3 ～ 4 片或薑粉 Ginger Powder 1/4 小匙
【湯料】
清水 Water 500 ml
釀造醬油 (淡醬油) Light Soy Sauce 50 ml
米酒 Chinese Rice Wine 150 ml
原蔗冰糖 Raw Rock Sugar 20 g
【蔬食滷味】
白蘿蔔 Daikon 半根
蒟蒻 Konjac/ Konnyaku 255 g
韓國乾海帶 Korean Seaweed 10 g
軟豆腐／硬豆腐 (隨意) Tofu 200 g
紅衣花生 Red Skin Peanut 200 g
【滷味拼盤】
無激素雞翅 Free-Range Chicken Wings 400 g (9-10件)
雞胗 Chicken Gizzards 200 g
雞蛋 Eggs 4 顆
鴨血 Duck Blood 300 g
牛柏葉/毛肚 Omasum Beef Tripe 300 g
白蘿蔔 Daikon 半根
【做法】
1. 把所有香料放入鍋中，加入清水、醬油及米酒，煮至沸騰
2. 剩下來的滷水汁放涼後，可入瓶放進冰箱存放1個月；滷水汁每煮一次水份會蒸發掉一些，愈來愈鹹，每次浸泡食材前可先試味，視乎味道添加米酒來稀釋和添加香氣
小叮嚀
滷水汁的香料可在藥材舖和街巿雜貨舖買到
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Marinated liquid is a comprehensive seasoning that typically includes spices and alcohol to eliminate the off-flavors and fishy taste of the ingredients. The soy sauce (light or dark) in the recipe serves both seasoning and coloring functions. Cantonese marinated dishes are very diverse; various meats, eggs, and tofu can be made into delicious marinated recipes. The marinated liquid can be reused, and the longer it is cooked, the better the flavor.
香料 Spice
1 pcs Nutmeg
2 Thickly Sliced Sand Ginger 2 厚片
1 pcs Chenpi/Aged Sun-dried Tangerine (Mandarin) Peel 1 片
1 pcs Cassia Bark (1 x 1) cm 1 片
甘草 Licorice 3 片
八角 (大茴香) Anise Star 2 顆
孜然籽 (小茴香) Cumin Seeds 1 小匙
丁香 Cloves 1 小匙
花椒 Sichuan Peppercorn 2/3 小匙
薑粉 (薑片也可以) 1/4 小匙
湯料
清水 Water 500 ml
生抽(淡醬油) Light Soy Sauce 50 ml
米酒 Chinese Rice Wine 150 ml
原蔗冰糖 Raw Rock Sugar 20 g
Instructions
1. Add all the spices to the pot, along with water, soy sauce, and rice wine, and bring to a boil.
2. After cooling the remaining braising liquid, it can be bottled and stored in the refrigerator for up to one month; each time the braising liquid is heated, some moisture will evaporate, making it increasingly salty. Before soaking ingredients, it’s advisable to taste it and, depending on the flavor, add rice wine to dilute and enhance the aroma.
Tips
The spices for braised sauce can be purchased at herbal shops and street grocery stores.
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