好大隻蝴蝶貝！肉仲大過殼🫨好厚肉冇沙超鮮甜！價錢仲抵過蝴蝶蚌😍$110斤有10隻！
我覺得用油鹽水簡單煮，最能帶出鮮味！加埋粉絲吸汁正呀🥹買唔到用花甲沙白大蜆代替都OK!
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🦋油鹽水蝴蝶貝粉絲煲📝食譜
烹煮時間⏱20分鐘
🔸材料🔸(2人份)
蝴蝶貝/任何貝類 1斤
粉絲 2包
大頭菜 20g切條
唐芹 2棵切段
雞湯 500ml
水 200ml
🔸調味料🔸
麻油 1茶匙
白胡椒粒 半茶匙
薑 5片切絲
米酒 20ml (可省略)
🔹做法🔹
- 蝴蝶貝放入40度溫水，下半茶匙鹽、1/4條指天椒和半茶匙麻油，放陰暗處吐沙1小時
- 粉絲清水浸軟；大頭菜浸水15分鐘，洗淨切條；白胡椒粒用刀背壓碎
- 下麻油開鍋，加入白胡椒碎和薑絲炒香；灒入米酒拌炒，倒入雞湯和水；加入大頭菜，煮沸後合蓋小火煮10分鐘
- 放入蝴蝶貝，中火煮至開口後盛起避免過熟；加入粉絲和唐芹煮熟，鋪上蝴蝶貝即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
500g butterfly clams or any shellfish
2 packs vermicelli
20g preserved mustard greens, cut into strips
2 stalks Chinese celery, chopped
500ml chicken stock
200ml water
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
1 tsp sesame oil
½ tsp white peppercorns
5 slices ginger, shredded
20ml rice wine (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak clams in 40°C warm water with ½ tsp salt, ¼ chilli and ½ tsp sesame oil. Set aside in shade for 1 hour to purge sand.
- Soak vermicelli soft. Rinse preserved mustard greens after 15 mins soaking and slice strips. Crush white peppercorns.
- Heat sesame oil, fry peppercorns and ginger till aromatic. Splash rice wine, add stock, water and mustard greens. Boil, cover and simmer low 10 mins.
- Simmer clams medium until opened, take out instantly to prevent overcooking. Cook vermicelli and celery in broth, top with clams to serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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