當經典台菜蒼蠅頭遇見葡萄酒會擦出什麼樣的火花？且看酒意思Sip with Joyce 會挑選什麼樣的酒來搭配這道菜？

Ladies and gentlemen, here comes 酒意思Sip with Joyce’s 12th food and wine pairing video!!!

Have you ever heard of Flies’ Heads? It’s a unique and authentic Taiwanese dish but oftentimes people mistakenly think it’s from Sichuan.

In this video, I’m very excited to have my friend, Dani Chou, a talented floral designer and the founder of Petals by Dani, show us how to make vegetarian version of Flies’ Heads. It’s a quick and easy fix for a weeknight meal and goes really well with rice.

Watch full video to learn how to prepare the dish and find out the reasons why I choose these wines to go with Flies’ Head.

Special thanks to Dani Chou, Laurent-Perrier Champagne, Teuwen Communications, and Bruce Kuo. Without your support, the video won’t be able to complete.

Please find the full recipe and wine recommendation below.

各位觀眾，酒意思Sip with Joyce 的餐酒搭配影片已經來到第12集囉！

不曉得大家有沒有聽過蒼蠅頭這道菜？很多人以為這道菜起源於四川，但它可是一道非常道地的台灣菜喔！這集，我非常榮幸邀請到一位我十分欣賞的花藝師 Dani Chou，來為我們示範這道菜。Dani 說：「每次煮蒼蠅頭時，都會讓她想起台灣，一個充滿愛及美好童年回憶的地方。」

葡萄酒搭著蒼蠅頭一起享用，會合拍嗎？想知道答案，那就要接著看下去！

非常感謝 Dani 的熱情參與，能跟 Dani 一起合作這個單元，真的是太棒了！喜歡花藝的朋友們，一定要到 Dani 的 IG (@petalsbydani) 及網站上看她的作品喔！

以下為詳細的食譜與推薦酒單，敬請享用！

Full Recipe Provided by Dani Chou/ 食譜由 Dani Chou 提供

Ingredient/ 材料：

2 cups chopped garlic chives｜2 杯切成0.5公分長韭菜花

1 cup textured vegetarian protein (soaked in hot water for 3-5 minutes and drained)｜1 杯泡發的植物性蛋白

2 tbsp black bean sauce ｜豆豉2大匙

Thai chili pepper, 1 medium size, diced (you can adjust the spiciness to your liking)｜泰國小辣椒1根，切丁（可根據個人嗜辣程度作調整）

2 tbsp rice wine｜米酒2大匙

2 tbsp soy sauce｜醬油2大匙

2 tbsp vegetable oil｜蔬菜油3 大匙

Salt and ground white pepper to taste｜適量的鹽巴及白胡椒粉

Directions/做法:

Step 1:

Let’s chop the garlic chives into small pieces. Soaked the textured vegetable protein in hot water for 3-5 minutes. Once it's rehydrated, drain and set aside.

將韭菜花切成小段。將植物性蛋白用熱水泡三至五分鐘。等泡發後，將水瀝乾，放置一旁備用。

Step 2:

Sauté the garlic chives in hot oil for about one and half minutes. Season it lightly with salt and white pepper. Remove the chives from the wok/pan and set aside. Sauté the textured vegetable protein quickly. Add in black bean sauce and chili, then give it a quick stir.

將韭菜花放入熱油鍋內爆炒一分三十秒左右。加入少許的鹽及白胡椒粉做調味。將炒好的韭菜花從炒鍋中移出來，備用。將植物性蛋白放入炒鍋中快速的炒一下。加入黑豆豉及辣椒，快速的翻炒一下。

Step 3:

Add chives back into the pan, then add soy sauce and rice wine. Sauté until all the sauces are incorporated with the ingredients. Adjust the seasoning if needed. Then the dish is done.

把韭菜加回鍋中，然後加醬油及米酒調味。炒到醬料與所有的食材都混合均勻。如果需要的話，在這個時候調整鹹淡。然後這道菜就完成囉！

Quick tips from Dani/Dani 的貼心小叮嚀：

Here is a quick tip. The dish only takes 5-6 minutes to make. Don’t overcook the chives. You want to keep it green and crunchy. In addition, you can also swap textured vegetable protein with dice Tempeh or impossible meat.

在這裡跟大家分享一個小撇步。這道菜只需要花五至六分鐘即可完成。韭菜花千萬不要炒太久。我們要保持韭菜花的青綠與脆度。

再者，植物性蛋白也可以使用您自己吃得慣的素肉代替。吃葷的朋友可以用豬絞肉來炒。