最近蝴蝶蚌當造，在街市好常見到😍雖然比較貴，但味道真的好鮮甜🥹蝴蝶蚌有分不同產地，淺色來自印尼，深黑色就泰國！建議買泰國產，更大隻肉質又更爽❤️🔥
蝴蝶蚌本身少沙，入面的汁是精華🫶🏻我覺得用油鹽水簡單煮，更加能帶出鮮味！加入粉絲吸汁正呀！買不到蝴蝶蚌，用花甲沙白大蜆代替都OK😚
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🦋油鹽水蝴蝶蚌粉絲煲📝食譜
烹煮時間⏱20分鐘
🔸材料🔸(2-3人份)
蝴蝶蚌 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🔸
薑 5片切絲
乾蔥 2個切粒
米酒 1茶匙
麻油 1茶匙
白胡椒粒 半茶匙壓碎
芫茜
🔹做法🔹
- 蝴蝶蚌放入暖水浸泡，加入1/4茶匙鹽、1/3條指天椒和幾滴麻油，放陰暗處吐沙15分鐘；用牙刷清潔外殻
- 粉絲清水浸軟；大頭菜浸水15分鐘，洗淨切條
- 下麻油開鍋，加入白胡椒碎、薑絲和乾蔥粒炒香；灒入米酒拌炒，倒入雞湯和水煮滾；加入大頭菜，合蓋小火煮10分鐘
- 放入蝴蝶蚌，中火煮至開口後盛起避免過熟，試味
- 加入粉絲和唐芹煮熟，鋪上蝴蝶蚌，灑上芫茜即可上桌
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Butterfly clams: 600g
Vermicelli: 2 packs
Pickled vegetables: 20g, sliced
Chinese celery: 2 px
Chicken broth: 500ml
Water: 200ml
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Ginger: 5 slices, shredded
Dried shallots: 2, diced
Rice wine: 1 tsp
Sesame oil: 1 tsp
Crushed white peppercorns: 1/2 tsp
Cilantro
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak clams in water with salt, chili, and sesame oil. Let sit to spit out sand for 15 mins. Clean shells.
- Soften vermicelli. Soak cabbage, wash, and cut into strips.
- Heat wok with oil. Add peppercorns, ginger, and shallots. Stir-fry. Sprinkle wine. Add broth and water, bring to a boil. Add cabbage, cover, simmer for 10 mins.
- Add clams, cook till open. Remove. Taste and adjust seasoning.
- Add vermicelli and celery. Cook. Arrange clams, garnish with cilantro. Serve.
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