臭臭鍋做法（麻辣臭豆腐煲） How to Make Stinky Hot Pot

臭臭鍋做法原本是由臭豆腐加豬大腸煮成，取其臭上加臭的意思。演變至今，也可用臭豆腐搭配鴨血、肉片，或者以臭豆腐搭配其它疏菜而成疏食臭臭鍋。由於臭豆腐與麻辣湯頭是必不可少的要角，因此又可稱做麻辣臭豆腐煲。我們這邊就示範比較基本的疏食麻辣臭豆腐煲，大家可再依照個人喜好添加大腸、鴨血或肉片哦～（文末附影片）

Stinky hot pot (stinky tofu stew) was originally made of stinky tofu and pork large intestines. Nowadays, it also can be made of stinky tofu with duck blood curd, fillets, or only vegetables. Here we show you how to make the basic vegetarian version of stinky hot pot. You can choose to add pork large intestines, duck blood curd, or fillets if you like. 


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材 料（Ingredients）：

自製臭臭鍋的所有食材一覽（一至二人份）。圖片來源：cooking23s.blogspot.com

步 驟（Steps）：

(1)

高湯入鍋，開大火，加入所有調味料拌勻煮開。

Pour the stock into a pot over high heat. Add all of the seasonings and mix them. Bring the mixture to the boil.

食譜的預設辣度是小辣，喜愛吃辣的朋友可以加更多麻辣醬與辣豆瓣醬。圖片來源：cooking23s.blogspot.com

(2)

用刀在生臭豆腐的表面畫井字，放入鍋中，蓋上蓋子，煮滾之後轉中火，蓋上蓋子再煮二十分鐘。

Cut the skin of the raw stinky tofu with a knife. Add the raw stinky tofu to the mixture in the pot. Lid on. Turn down the heat to the medium level after they are boiling and keep on cooking them for 20 minutes.

劃刀能讓煮好的臭豆腐更入味。圖片來源：cooking23s.blogspot.com

(3)

開蓋，依序加入除了九層塔以外的其它食材，轉大火，蓋上蓋子煮兩分鐘。

Lid off. Add all of the rest of the ingredients (apart from Asian basil). Turn up the heat to a high level. Lid on. Cook them for 2 minutes.

若想要臭豆腐更入味也可再延長煮臭豆腐的時間。圖片來源：cooking23s.blogspot.com

(4)

開蓋，用湯匙將食材下壓並稍微翻動一下，蓋上蓋子再煮兩分鐘。

Lid off. Press the ingredients with a tablespoon and stir them. Lid on. Cook them for another 2 minutes.

用湯匙將食材下壓，好讓它們都能被充分煮到。圖片來源：cooking23s.blogspot.com

(5)

開蓋，加入九層塔，用湯匙將九層塔下壓並稍微翻動一下，關火。大功告成。

Lid off. Add the Asian basil. Press and stir the Asian basil with a tablespoon. Heat off. Voila, it's done.

九層塔要最後才加，這樣才能保存其最佳風味。圖片來源：cooking23s.blogspot.com

煮湯的臭豆腐比用炸的臭豆腐更有味道哦！圖片來源：cooking23s.blogspot.com

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說 明（Footnotes）：

高湯（蔬食版）簡易食譜：將一顆中型番茄、一條甜玉米、一顆洋蔥、半條紅蘿蔔切成小塊，與 1500 ml 過濾水一起入鍋，開大火煮開，轉中火，滾一個小時，關火，濾掉菜渣即可（玉米與紅蘿蔔可留著煮臭豆腐煲用）。

How to make stock (the simple vegetarian version): Chop a medium-sized tomato, an ear of sweet corn, an onion, and half of a carrot into small cubes. Pour 1500 ml of clean water into a pot over high heat. Add the chopped vegetables. Bring them to the boil. Turn down the heat to the medium level after they are boiling and keep on cooking them for an hour. Heat off. Get the cooked vegetables off (the cooked sweet corn and carrot can be used to make the stinky hot pot).


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