冷鍋串串 Cold Served Skewers

這個是我之前答應我的韓國朋友要寫的菜譜，所以裏面加了英文。
我寫的比較囉嗦，但是材料和做法操作起來都是很簡單。

用料  

冷鍋串串 Cold Served Skewers的做法  

1. 做高湯： 骨棒加姜放入清水煮沸去血水。換鍋，加入適量的水，然後放入大骨棒和兩片姜。燉1個小時熬出高湯，濾出高湯備用。
   Base soup: Bone sticks and ginger bring to boil with water to remove the blood. Change the pot, add water, the big bone stick and two slices of ginger. Stew for 1 hour to get the broth. Strain and set aside the soup.

2. 把竹籤放入鍋中，放入清水煮開5分鐘消毒。
   Put bamboo sticks in a pot, and then the water to boil for 5 minutes to sterilize.

3. 準備喜歡的菜：
      木耳泡開，撒點芡粉洗乾淨，穿上備用。
      土豆、藕、萵筍切3mm左右薄片放在裝滿清水的盆中防止被氧化變色。
      西藍花切小塊。注意的是不能把菜切散開，不然不容易串竹籤。
      午餐肉、肉丸、切成適合穿燙的尺寸。
      豆腐果、蝦仁、直接一個竹籤一個。
      Prepare your favorite meat and vegies:
      Soak the fungus, sprinkle with some flour powder to wash and skewer.
      Potatoes, lotus roots and lettuce are cut into thin slices of about 3mm and placed in a basin filled with water to prevent oxidation.
      Broccoli cut into small pieces. Note that the dishes cannot be cut apart, otherwise it is not easy to put on the bamboo sticks.
      Luncheon meat, meatballs, cut to size suitable for skewer.
      Skewer Tofu puff and shrimp.

4. 調汁：
      炒鍋中放入油，放入所有香料，小火慢炒出香味。投入葱薑蒜翻炒，然後加入火鍋底料炒勻。加生抽、料酒、糖和半塊濃湯寶繼續炒勻倒入骨頭高湯，熬煮15分鐘濾除香料和沉澱物。再撒上烤芝麻，紅油汁就準備好了。
   Red oil soup:
      Put oil in the wok, add all the spices, and sauté slowly over low heat. Then add in green onion, ginger and garlic to stir until you smell the fragrant, then add hot pot base and stir well. Add soy sauce, cooking wine, sugar and half dried broth cube to stir well. Pour into the bone broth, cook for 15 minutes. Filter out spices and precipitates. Sprinkle with roasted sesame seeds, the red oil soup is ready.

5. 5 處理主料：
     鍋中加清水燒開，加入兩勺食用鹽，先把蔬菜放在水中煮1-2分鐘，基本上熟了的狀態。鍋子不夠大的可以準備一個湯勺，一手拿竹籤，另外一隻手往上澆開水，幫助竹籤上放的蔬菜均勻受熱。起鍋之前撒一些葱油，防止蔬菜出鍋變色。撈出控水備用。
     在把葷菜放在水中煮熟。中途加入料酒去腥。熟了以後撈出備用。
     Processing main materials:
     Add water to the pot and bring to a boil. Add two tablespoons of salt. Boil the vegetables in the water for 1-2 minutes until half cooked. If the pot is not big enough, you can prepare a soup spoon. Hold the bamboo sticks in one hand, and pour the boiled water with the other hand to help the vegetables on the bamboo stick evenly heated. Sprinkle some scallion oil at last to prevent the vegetables from discoloring. Remove the vegies from the water and set aside.
     Cook the meat in water. Add cooking wine halfway to remove the meaty. When it is cooked, take out and set aside.

6. 把處理好的主料放在調好的辣油汁中浸泡30分鐘。就可以開動了！
     Soak the processed main ingredients in the prepared spicy oil juice for 30 minutes. You can start!

小貼士

1 你可以準備你喜歡的任何主菜，香料也是可以自行調配。
2 沒有高湯的用開水代替也是可以的。
3 葷素菜需要分開下過煮，不然容易串味。
4 煮葷菜的時候要注意不要煮過頭了，熟了就好，老了就不好了。
5 等所有的菜涼了以後再吃口味更佳。
6 高湯可以提前準備。
7 濃湯寶沒有可以不加。
Tips
1 You can prepare any meat and vegetables you like, and also the spices.
2 It is also possible to use boiling water instead of broth in step 4 if you are lazy to make your own soup.
3 Meat and vegetables need to be cooked separately, otherwise the taste is not so good.
4 When cooking meat dishes, be careful not to overcook.
5 Wait until all the dishes are cool before eating, it will taste better.
6 Stock soup can be prepared days in advance.
7 There is no need to add dried soup if you don’t have it.