最近,平台上的四川廚師雪蓮跟我們分享有關做川菜的一些心得,她提及關於川菜的醬料運用:「醬料是川菜的靈魂,四川菜是功夫菜,很多功夫都在醬料、香料上。」為了帶來正宗川味,雪蓮一向都會採用各式自家醬料,例如辣椒醬、麻油等等,在到府私房菜時使用。©www.mobichef.com
雪蓮的自家醬料都是天然無添加又獨具風味。
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看到旁邊的麻辣火鍋料,相信我們的讀者都會記得,火鍋底料是四川家庭的廚房四寶之一,四川人很常會用到它來煮食。最基本的,當然就是用來調校麻辣火鍋的湯底。除了火鍋外,煮菜時也會加入自己炒的火鍋底料作調味,而在雪蓮的菜單裡的紅燒、燜菜、香辣、或水煮菜式都會用上。©www.mobichef.com
聽聞她之前炒好的火鍋底料已經用完,需要重新再炒新的底料,於是我們決定直擊雪蓮的廚房,探索一下火鍋底料是怎麼誕生!©www.mobichef.com
光是準備乾的香料,就已經超過十多種!
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另外,雪蓮對要用的油也要求很高,會用上自己煉的牛油,豬油,和四川的菜籽油。由於不同地方出產的菜籽油香味都會不同,雪蓮會用家鄉的菜籽油,帶來更多香味。©mobichef.com
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到要炒火鍋底料的時候了!雪蓮先把牛油和豬油放到菜籽油裡煮溶,然後把乾的香料泡濕。©www.mobichef.com
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炸好之後把濕香料拿出,再加入泡濕的乾香料~ MOBICHEF
雪蓮教了一個小秘訣,就不怕會被油彈到!
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之後陸續放入剛才弄好的糍粑辣椒、辣椒和花椒,熟悉的麻辣香味也漸漸湧入鼻腔。©www.mobichef.com
mobichef©www.mobichef.com
火鍋底料完成啦!
不過,雪蓮的火鍋底料還會靜置一段時間,取得更多香味。
要炒一次火鍋底料,真的花費不少心力和時間呢!我們問雪蓮,為什麼如此需時費力也要堅持自己製作,她回答:「我們老家傳統是自己炒的。因為炒火鍋料繁複,很多人都會買工廠生產的,但工廠生產終歸會加化學劑,所以我們堅持自己炒。」因為是自家製作,既能呈現家鄉味道,也能讓大家食得安心。也許就是雪蓮這份堅持,菜式才每每令人感受到她的用心!©mobichef
想吃一頓雪蓮用自家製醬料烹調的四川菜?趕快上MobiChef.com 看看雪蓮的菜單吧!©mobichef
雪蓮最近還在預備她另一款家鄉醬料,記得密切留意!©mobichef
相片提供:雪蓮@MobiChef
The MobiChef experience is an alternative to dining out. We connect personal chefs to diners (Gourmets) looking for an exceptional, quality dining experience at home. You can now host a private occasion at home without going back and forth between the kitchen and living room. As a MobiChef Gourmet you can meet the chefs and better appreciate their talent. And MobiChef service is easy and affordable too – you will pay about the same as a typical restaurant bill. The MobiChef community also enables a personal chef to develop their own catering business without a big outlay, and get closer to the people who love their cooking. Ultimately MobiChef is all about sharing. With MobiChef we can join together and experience a world of fine cuisine in the most comfortable place of all – at home.