廚房萬能神仙醬！自製蒜泥豆豉醬～甘香濃郁超下飯！教你做一道吸飽醬汁的豆豉醬煮南瓜｜Garlic Fermented Black Beans Recipe

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豆豉不只是家常的調味料，也是治傷風感冒的良藥，肥丁感冒的時候，曾獲中醫處方豆豉，藥到病除。單味豆豉的藥性不強，要發揮入葯的功效必須配合其他中藥材，有病還是要看醫生唷。天氣漸冷，丁媽叮囑可以多吃蒜頭預防感冒，現代醫學亦認為蒜能提高身體的免疫力。美味又有食療之效，最簡單不就是蒜蓉豆豉醬麼？

豆豉蒸排骨較常見，可是油多肥膩，煮蔬果也是很美味的啊 ~ 話說住大學宿舍時寫論文寫得頭暈腦脹，茶水間經常飄來煮南瓜的香味，一日終於忍不住跑到茶水間看過究竟，原來是隣房女孩用現成蒜蓉豆豉醬煮南瓜，還大力推薦肥丁試食，這段茶水間友誼因即將畢業各奔前程而沒有繼續發展，食譜卻留下來，說不定隣房女孩在某天看到此站會想起而會心微笑呢 ~ 離開了只有一個電爐和微波爐的宿舍茶水間，自製蒜蓉豆豉醬可以吃得更健康，更乎合自己的口味，份量可製作多一點，放在雪櫃成為看家醬。

蒜蓉豆鼓醬材料

• 豆豉 Chinese Fermented Black Beans    20 g
• 蒜蓉 Minced Garlic        2 大匙
• 白砂糖 Caster Sugar     3 小匙
• 粟粉芡 (玉米粉芡汁) Cornstarch Gravy    粟粉 1/2 小匙 + 清水 1 大匙
• 麻油 Sesame Oil        1 大匙
• 米酒 Chinese Rice Wine        1 大匙

蒜泥豆豉醬做法

1.  豆豉用湯匙壓爛，拍扁蒜頭去皮刴蓉。粟粉混合清水成粟粉芡

2. 蒜蓉放入小鍋中加入麻油爆香，加入米酒，待酒精蒸發後加入豆鼓、砂糖、粟粉芡即可，慢火煮一會兒，裝入消毒過的玻璃瓶內可放入雪櫃存放 1 週

小叮嚀

• 玻璃瓶可用 100°C 沸水煮 5 分鐘或以上消毒，然後入烤箱以 100°C 烤乾或用電風筒吹乾

豆豉煮南瓜材料

• 南瓜 Pumpkin                   500 g
• 自製蒜泥豆豉醬 Homemade Garlic Chinese Fermented Black Bean Paste   5 小匙
• 迷迭香 Rosemary             適量

豆豉醬煮南瓜的做法

1. 南瓜去皮去囊，切丁 ( 越小越快煮軟 ) 2. 平底鍋中加入熱水及 2 茶匙蒜蓉豆豉醬 ，放入南瓜丁，開中火煮 15 分鐘

3. 水煮乾後，調至最慢火，看看南瓜柔軟度是否適中，加入 3 茶匙的蒜蓉豆豉醬，翻炒均勻，適量撒上切碎切的迷迭香，即可享用

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The “black” in their name has led to some naming confusion; black beans here refer to soy beans, fermented and heavily salted. The result of this process is a flavour at once gratingly salty, alarmingly trash-baggy, and suspiciously sweet. They are intensely savoury, a flavour enhancer as much as a flavour on their own. Next to some good soy sauce and a wok, they’re an indispensable ingredient that can almost instantly improve your efforts at Chinese cuisine.

Ingredients

• 20 g Chinese Fermented Black Beans
• 2 tbsp Minced Garlic
• 3 tbsp Caster Sugar
• Cornstarch Gravy ( 1/2 tsp Cornstarch + 1 tbsp Water )
• 1 tbsp Sesame Oil
• 1 tbsp Chinese Rice Wine

Preparation

1.  Mash fermented black beans with a spoon. Mince garlic. Dissolved cornstarch in cold water.

2. Heat some oil over a saucepan, add minced garlic and rice wine and cook for a while. Add fermented black beans, caster sugar and cornstarch gravy. Stir constantly and simmer at low heat for about 1 mins. Transfer to a sterilised jar, let cool. It can be stored in refrigerator for 1 week if it is not to be used immediately.

Fried pumpkin with Homemade Garlic Chinese Fermented Black Bean Paste

Ingredients

• 500 g Pumpkin
• 5 tsp Homemade Garlic Chinese Fermented Black Bean Paste
• Rosemary

Preparation

1. Peel and remove seeds from pumpkin. Chop into small chunks, bigger chunks takes more time for cooking.

2. Heat 2 tsp black bean paste and some water over a frying pan. Add pumpkin and simmer at medium heat for 15 mins.

3. When water dry, turn to low heat. Add another 3 tsp black bean paste when the pumpkin is soft and stir well. Top with shredded rosemary to serve.

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