各式辣食譜

自製辣油 Homemade chill oli
鍋中將油和蔥段、薑片、花椒粒一起加熱至蔥等變黃，關 火、等油略降溫，再過濾掉蔥薑等，把油沖到碗中的辣椒粉裡，等辣椒粉沉澱、油涼了之後，將辣油瀝出，就可以有很香、很紅的辣油和辣椒末。
In a pot, heat some oil with green onion, ginger, and brown pepercorns. Turn off the heat when the green onion starts to brown. After the oil cools down a little bit, drain the green onion, ginger, and brown peppercorns. Pour the oil into a bowl of chili power, After the oil cools completely, drain the chili powder from the oil, and keep the power and oil in separate containers.

泰式辣椒醬 Thai-style chili paste
將600公克的紅辣椒及1顆切成小塊的洋蔥和少許大蒜，分別放入調理機中打碎。用約1杯的油來拌炒三種材料，炒煮約10~15分鐘，至辣椒和油都呈現鮮紅色，即是泰式辣椒醬，後可放在瓶罐中冷藏保存。
Blend 600g red chilies, 1 onion (chopped into small pieces), and a little bit of garlic in a food processor. Stir-fry the blended ingredients with 1 cup of oil for about 10~15 minutes until the oil and chilies become bright red. Let the Thai-style chili paste cools down and then store it in a container.

花椒和花椒油 Brown peppercorn & oil
現打的粗粒花椒粉（一般花椒粉可以多放一點），泡入2~3分熱的低溫油中，泡上1~2小時就會有麻味出來了。這種花椒油和北方人把花椒粒放在油中炸香是不一樣的，炸過的花椒油有香氣而不麻。
To make brown peppercorn oil, simply soak the coarsely grinded peppercorns in warm oil (around 40~60 ℃) for around 1~2 hours, then store the oil in a separate bottle.

麻辣肉醬 Spicy meat sauce
用油炒熟絞肉，絞肉有香氣後，淋下酒，再加製的生辣椒醬和花椒油（可帶一些花椒粉）同炒，最後用醬油和鹽調味。也可以直接加花椒粉，但是花椒粉會有小顆粒，最好再篩一下。
Stir-fry ground pork until it is done, add wine, homemade chili paste, and brown pepercorn oil (with some peppercorn powder in it), stir-fry evenly. Season it with soy sauce and salt. You may add brown peppercorn powder instead of brown peppercorn oil. Sieve the powder before using it.

豆豉辣椒小魚 Small fish with chili and fermented black beans
丁香魚洗一下、瀝乾。用油把丁香魚炸透。另外用油炒香大蒜末和豆豉，加入自製的辣椒醬和辣油，再放入丁香魚，小火炒煮3~5分鐘，涼後裝入瓶中。
Rinse the small fish, drain. Deep-fry until it is crispy, remove. Stir-fry chopped garlic and fermented black beans with oil until fragrant. Add homemade chili paste and chili oil, put fish back, simmer for 3~5 minutes. Keep in a bottle when it cools.

辣蘿蔔乾 Dried turnip with chilies
蘿蔔乾改刀切成小粒，用水沖洗一下，擠乾水份。起油鍋先放下蘿蔔乾炒香，再放下大蒜末和辣椒丁一起炒過，加入自製辣椒醬和辣油，炒勻即可，冷透後裝瓶。
Cut dried turnip into small cubes, rinse it then squeeze it dry. Stir-fry the dried turnip with some oil until fragrant, add chopped garlic and chilies, stir-fry again. Add homemade chili paste and chili oil, stir until boiled. Remove to a bottle when it cools.

簡易XO醬 Homemade XO sauce
把干貝和小珠貝蒸約30分鐘，撕散開。蝦米泡軟、剁小丁；紅辣椒剁碎。
Steam scallops for 30 minutes until soft, tear them separate. Chop the soaked dried shrimp and red chilies.
用1/2杯油把三種材料炒至乾香，加入紅辣椒、酒、鹽、少許糖、蒸干貝汁（約半杯）和火腿末一起用小火炒煮約10~15分鐘，再煮一滾即可關火。
Heat 1/2 cup of oil to stir-fried scallop and dried shrimp, add red chili and ham, season with wine, salt, sugar and 1/2 cup of broth from steamed scallops, cook over low heat for 10~15 minutes. Remove to a bottle when it cools.

※本食譜來自「辣翻天」一書，作者程安琪，旗林文化出版社有限公司出版。