澳洲旅行回港，最掛念中式小菜和老火湯😍想起鑊氣小菜送白飯就好想食🤤本身有點累想休息下，但見海鮮group有好多平價海鮮！突然好想吃蒸魚🥹去美容店接完Mochi，就去街市買餸，幾個星期沒去過啦！好開心❤️🔥Btw今日Mochi心情大好，可能因為終於接她回家🤣
雖然簡單煮但自製蒸魚豉油是必須的，鮮好多味道跟酒樓一樣🥰去旅行吃了好多煎炸野，煲了蟲草花蘋果雪耳海底椰湯，超級清甜滋潤🌟配上炸到香脆的咕嚕肉，酸酸甜甜好開胃😙有時自己煮開心過出街食呢😍
💚蒜蓉炒菜心
🍎蟲草花蘋果雪耳海底椰湯
🐷菠蘿咕嚕肉
🐟清蒸東星班伴秘製海鮮豉油
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🌟秘製海鮮豉油📝食譜
🔸材料🔸
乾蔥 2粒
芫荽根 3棵
蔥 1棵切段
紹興花雕酒 1湯匙
生抽 50ml
老抽 1茶匙
水 80ml
魚露 1茶匙
砂糖 3茶匙
🔹做法🔹
- 下油炒香乾蔥、芫荽根和蔥段，灒入紹興花雕酒，加入其餘材料，煮5分鐘試味，過篩即成
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Seafood Soy Sauce recipe📝
Ingredients: 2 shallots, 3 coriander roots, 1 spring onion, 1 tsp Huadiao wine, 50ml soy sauce, 1 tsp dark soy sauce, 80ml water, 1 tsp fish sauce, 3 tsp sugar
Instructions: Fry the shallots, coriander roots, and spring onion in oil until fragrant. Add Huadiao wine and the remaining ingredients. Cook for 5 minutes, taste, and strain before use.
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