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四種家常燉蘿蔔/Four Types of Braised Carrots

1) 麻婆燉蘿蔔
材料：
白蘿蔔塊1200g
絞肉400g
薑末20g
蒜末20g
水500㏄
調味料：
A.辣豆瓣醬100g
醬油1大匙
米酒1大匙
糖1大匙
B.花椒粉1茶匙
作法：
1.熱鍋加少許油，爆香薑末、蒜末，放入絞肉炒至肉色變白。
2.加入所有調味料A炒勻。
3.放入白蘿蔔塊，倒入水，大火煮滾後蓋上鍋蓋，轉中小火續煮20分鐘。
4.打開鍋蓋，撒上花椒粉拌勻，上桌前再撒上蔥花即可。(Tip：花椒粉起鍋前再拌入，更有香氣)
Mapo Braised Carrots
Ingredients:

1200g white carrot chunks
400g ground pork
20g ginger, minced
20g garlic, minced
500mL water
Seasonings:
A. 100g spicy bean paste
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp sugar
B. 1 tsp Sichuan peppercorn powder
Instructions:

Heat a wok with a little oil and stir-fry the minced ginger and garlic. Add the ground pork and stir-fry until the meat turns white.
Add all seasoning A and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 20 minutes.
Open the lid, sprinkle with Sichuan peppercorn powder, and mix well. Before serving, sprinkle with chopped green onions. (Tip: Mix in the Sichuan peppercorn powder before cooking for a more fragrant dish)

2) 香菇蠔油燉蘿蔔
材料：
白蘿蔔塊1200g
泡發香菇絲400g
薑絲20g
水450㏄
調味料：
蠔油100g
米酒1大匙
泡香菇水50㏄
糖1大匙
作法：
1.熱鍋加少許油，爆香薑絲、香菇絲。
2.加入所有調味料炒勻。
3.放入白蘿蔔塊，倒入水，大火煮滾後蓋上鍋蓋，轉中小火續煮30分鐘即可。
4.上桌前可放少許辣椒絲裝飾。

Shiitake Oyster Sauce Braised Carrots
Ingredients:

1200g white carrot chunks
400g soaked shiitake mushroom slices
20g ginger shreds
450mL water
Seasonings:
100g oyster sauce
1 tbsp rice wine
50mL soaked shiitake mushroom water
1 tbsp sugar
Instructions:

Heat a wok with a little oil and stir-fry the ginger shreds and soaked shiitake mushroom slices.
Add all seasonings and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 30 minutes.
Before serving, garnish with a little shredded chili pepper.

3) 醬油燉蘿蔔
材料：
白蘿蔔塊1200g
紅蔥頭碎30g
水500㏄
調味料：
醬油80g
米酒1大匙
糖2茶匙
沙拉油2大匙
作法：
1.熱鍋加2大匙油，爆香紅蔥頭碎，再加入糖炒香至有焦糖色。
2.加入所有調味料炒勻。
3.放入白蘿蔔塊，倒入水，以大火煮滾後蓋上鍋蓋，轉中小火續煮30分鐘即可。
4.上桌前可放少許香菜裝飾。

Soy Sauce Braised Carrots
Ingredients:

1200g white carrot chunks
30g chopped red shallots
500mL water
Seasonings:
80g soy sauce
1 tbsp rice wine
2 tsp sugar
2 tbsp salad oil
Instructions:

Heat a wok with 2 tbsp of oil and stir-fry the chopped red shallots until fragrant. Add the sugar and stir-fry until caramelized.
Add all seasonings and stir-fry evenly.
Add white carrot chunks and pour in water. Bring to a boil over high heat, cover the lid, and continue to cook over medium-low heat for 30 minutes.
Before serving, garnish with a little chopped cilantro.


4) 味噌燉蘿蔔
材料：
白蘿蔔塊1200g
薑泥20g
蔥花適量
水500㏄
調味料：
粗味噌100g
味醂30g
醬油20g
米酒30g
糖2茶匙
糖15g
水30㏄
作法：
1.鍋中放入所有調味料混合均勻。
2.再倒入水拌勻。
3.放入白蘿蔔塊，以大火煮滾後蓋上鍋蓋，轉中小火續煮40分鐘
4.打開鍋蓋，撒上蔥花即可。

Miso Braised Carrots
Ingredients:

1200g white carrot chunks
20g ginger paste
Some chopped green onions
500mL water
Seasonings:
100g coarse miso
30g mirin
20g soy sauce
30g rice wine
2 tsp sugar
15g sugar
30mL water
Instructions:

Mix all seasonings in a pot.
Pour in water and stir well.
Add white carrot chunks and bring to a boil over high heat. Cover the lid and continue to cook over medium-low heat for 40 minutes.
Open the lid, sprinkle with chopped green onions, and serve.

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