大家有沒有吃過蝴蝶蚌😍除了外型像紫色蝴蝶，而且好鮮甜厚肉💜加入勝瓜，一鍋到底有菜有湯飲！買不到蝴蝶蚌，可以用花甲或蜆代替！
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🦋勝瓜浸蝴蝶蚌📝食譜
烹調時間⏱15分鐘
🔸材料🔸
蝴蝶蚌 600g
勝瓜 1條削皮切件
水 800ml
🔸調味料🔸
薑 4片
金華火腿 1小塊
瑤柱 6粒浸軟
蝦乾 3條浸軟
白胡椒粒 半茶匙壓碎
紹興花雕酒 1茶匙
鹽、胡椒粉
麻油、芫茜 (可省略)
🔹做法🔹
- 蝴蝶蚌放入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
- 大鍋下油，炒香薑片、蝦乾和白胡椒碎
- 下勝瓜炒勻，灒入紹興花雕酒，加入金華火腿、瑤柱和清水煮沸，合蓋小火煮15分鐘
- 加入蝴蝶蚌，合蓋煮3-4分鐘至開口；下鹽、胡椒粉調味，放上芫茜即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Clams 600g
Lufa 1 px, peeled and cut into chunks
Water 800ml
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Ginger 4 slices
Jinhua ham 1 small piece
Dried scallops 6 px, soaked until soft
Dried shrimp 3 px, soaked until soft
White peppercorns 1/2 tsp, crushed
Shaoxing rice wine 1 tsp
Salt, pepper powder
Sesame oil, cilantro (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak clams in 40°C water with 1/2 tsp salt, 1/4 finger pepper, and 1/2 tsp sesame oil for 1 hr in a dark place to purge sand.
- Heat oil in a large pot and sauté ginger, dried shrimp, and crushed white pepper.
- Add luffa and stir, pour in Shaoxing rice wine. Add Jinhua ham, dried scallops, and water; bring to a boil. Cover and simmer for 15 mins.
- Add clams, cover, and cook for 3-4 mins until they open. Season with salt and pepper, and garnish with cilantro if desired.
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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✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922