所需食材
- 皮蛋3个
- 青尖椒4个
- 蒜3瓣
- 生抽1汤匙
- 香油1茶匙
- 盐适量
- 香菜碎
食材准备
- 皮蛋煮熟（约5分钟）剥壳切块
- 青尖椒洗净，明火或干锅烤至表皮起泡微焦
烹饪步骤
- 擂椒：烤好的辣椒放入擂钵（或用刀背），加蒜瓣和少许盐，捣成带颗粒的辣椒泥。
- 拌合：将皮蛋块加入辣椒泥中，一起捣压拌匀，让皮蛋吸入辣椒的烟香味。
- 调味：加生抽、香油拌匀，撒香菜碎即可。
小贴士
- 辣椒一定要烤出焦香味，是这道湘菜的灵魂风味
- "擂"是湖南方言中"捣、捶"的意思，传统做法用石钵舂制
Ingredients
- 3 century eggs (pidan)
- 4 green chilies
- 3 garlic cloves
- 1 tbsp soy sauce
- 1 tsp sesame oil
- salt
- chopped coriander
Preparation
- Boil century eggs ~5 min, peel and cut into wedges.
- Char green chilies over open flame or in a dry pan until blistered.
Steps
- Smash chilies: Pound charred chilies with garlic and a pinch of salt in a mortar (or with the back of a knife) into a coarse paste.
- Combine: Add century egg wedges, pound and mix together so the egg absorbs the smoky chili flavour.
- Season: Add soy sauce and sesame oil, toss, top with coriander.
Tips
- Charring the chilies until smoky is what makes this dish — don't skip it
- "Lei" means "to pound" in Hunan dialect — traditionally made with a stone mortar
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