Pairing Wine with Vegetable Medley【經典年菜餐酒搭配：什錦菜遇見葡萄酒】
To celebrate Lunar New Year, 酒意思 Sip with Joyce worked with Bruce Kuo to show you how to make Vegetable Medley, a traditional dish from Nanjin, China, that people would have during Lunar New Year. This is a vegetarian dish that you can served hot or cold. It is a great option to consider as a cold appetizer for the summer time. And of course, Joyce will give recommendations on how to pair wine with this dish in the video, as well.
Sit tight, take the journey with us and wish you all a happy Year of the Ox.
Visit “Lunar New Year Food and Wine Pairing: Sparkling Pinot Noir Rosé and Vegetable Medley” to find out which wine goes with Vegetable Medley the most. You may find the answer surprising.
Please see the full recipe and recommended wine list below.
酒意思 Sip with Joyce 在年節期間特別推出年菜餐酒搭配短視頻！
這集，Joyce 終於請到了深居幕後的大廚 Bruce（我先生）來為我們示範這道年菜料理：什錦菜。什錦菜是ㄧ道素菜，在夏天的時候冰得涼涼當涼菜吃，不僅開胃又消暑，也沒有一定要在過年時才能做這道菜。既然知道了怎麼做什錦菜，在影片裡Joyce當然也要來說說什錦菜可以與之搭配的葡萄酒。
想看大廚上菜的，千萬別走開，讓我們繼續看下去.....
究竟什麼樣的葡萄酒能和什錦菜刻畫出最完美的餐搭呢？快到【年菜餐酒搭配推薦：什錦菜配黑皮諾粉紅氣泡酒】來尋找解答吧！
詳細的什錦菜食譜與酒單推薦都在下方喔！
Full Recipe Provided by Bruce Kuo/ 完整食譜由 Bruce Kuo 提供
Ingredients/ 材料：
½ cup dried lily flowers｜乾金針花1/2 杯
5 medium size dried mushrooms｜乾香菇5 朵
1/2 cup dried wood ear mushroom｜乾木耳1/2 杯
1 cup of soybean sprouts｜黃豆芽 1 杯
2 cups spinach｜菠菜 2 杯
2 cups pea sprouts｜豆苗 2 杯
1 cup julienned celery｜切成絲的西洋芹1 杯
1 cup julienned fried tofu puffs｜切成絲的炸豆腐泡1 杯
1 cup julienned tofu skin｜切成絲的炸豆腐皮1 杯
2 tbs sesame oil｜芝麻油 2 大匙
1 tsp soy sauce｜醬油 1 茶匙
1 pot boiled water｜滾水 1 壺
Salt｜鹽
Sugar｜糖
Direction/ 做法：
Step 1:
First, let’s re-hydrate the dried ingredients: soak lily flowers, mushrooms, and wood ears in warm water for 30 minutes.
首先，我們先將乾貨泡開。將金針花、香菇、及木耳浸泡在熱水中30分鐘
Step 2:
Clean the soybean sprouts, spinach, and pea sprouts with water. Make sure to cut the spinach into smaller pieces. Next, julienne the carrots, celery, fried tofu puffs, tofu skin, and the re-hydrated mushrooms. The point here is to try to make shapes of the ingredients as consistent as possible.
用水將豆芽、菠菜及豆苗清洗乾淨。記得將菠菜切成適中的長度。接下來將紅蘿蔔、芹菜、炸豆腐泡、豆腐皮及發好的香菇切絲。這裡要注意的地方是盡量保持食材長短粗細的一致性。
Step 3:
Next, let’s sauté all the components individually, so each ingredient retains its own flavor and texture. Season them lightly with salt and a little sugar as you go along.
Start with the lightest colored ingredients: soybean sprouts and celery. Stir fry for a few minutes until they are cooked but still retain the crunchiness, then set aside. Second, blanch the tofu skins then get rid of excess water then sauté them. Next add in the fried tofu puffs, give it a quick stir, then set aside. Third, sauté the pea sprouts then spinach. Next, while sautéing the mushrooms, add the wood ears into the pan and season with 1 tsp soy sauce and sugar. Cook until they are soft, then set aside. Lastly, stir-fry the lily flowers and Carrots.
接下來，我們要各別地炒這些材料。這樣做是為了保持每個食材的風味及口感。在炒製每種食材時，別忘了加鹽，還有糖做適當的調味（鹽與糖各約1/4茶匙的量）。
首先，我們要先從顏色最淡的食材炒起。先炒豆芽與芹菜，炒到菜斷生，仍保有其脆度的狀態尤佳。菜炒好後盛出備用。再來，將豆腐皮放入熱水中川燙一下，擠乾水分後放入鍋中炒，之後再下切成絲的炸豆腐泡快速的炒一下，炒好後盛出備用。接著來炒豆苗與菠菜。炒好豆苗與菠菜後，盛出備用。再來，先下香菇快炒，當香菇炒得差不多時，將木耳放進鍋中一起炒，別忘了加1茶匙的醬油及糖做調味。炒好後盛出備用。最後再來炒金針花與紅蘿蔔。
Step 4:
Once all the cooked ingredients cool down a bit, toss them together in a big bowl then add sesame oil to bind the flavor together. Adjust seasoning as needed.
當炒好的食材不再那麼燙時，將它們放入一個大碗裡，淋上芝麻油後，將所有的食材拌在一起，讓風味做一個結合。不夠鹹或甜的話，我們可以再加鹽或糖作調整。
Little tips from Bruce/Bruce的貼心小建議:
The key point to make the dish pop is to let each ingredient retain and express its flavor and texture. If you can tell the different ingredients from every bite, then you have grasped the essence of the dish. Sesame oil is an essential component to the dish. It serves as a medium to combine all the flavors together. Vegetable Medley tastes even better when it’s cold. It would be an ideal side dish to serve during hot summer.
這道什錦菜要做得成功，關鍵點就在於將每一種食材的風味及口感完全地展現出來。如果在口中能明顯的吃出每種食材的味道及口感的話，那麼這道菜就成功百分之八九十了。麻油則是將所有的食材全部連結在一起的主要調味料。這道菜在調味上非常的簡單，只需要糖、鹽、一點點醬油及麻油來調味，但吃進嘴裡後引爆的風味、層次及口感卻是無可比擬。會覺得花了時間做這道菜非常值得。這道菜也非常適合冰得涼涼的當涼菜來吃，歡迎大家試試。
Wine List/酒單推薦
Feudi di San Gregorio, Greco di Tufo, Campania, Italy 🇮🇹 2017
Shunyi Cellars, Chardonnay, Santa Lucia Highlands, California, USA 🇺🇸 2019
Von Winning, “Winnings” Riesling, Pfalz, Germany 🇩🇪 2018
François et Julien Pinon, “Les Déronnières” Vouvray, Loire, France 🇫🇷 2018
Meinklang, Prosa, Sparkling Pinot Noir, Burgenland, Austria 🇦🇹 2019
＊酒單順序：由左至右。
