今日凍咗好多呀！又係時候打邊爐！自己整抵過出街食好多🥹Encore咗無數次卜卜蜆，實在太好味！最後落埋牛油香好多！

今次用咗BRUNO @bruno_hongkong 全新超薄電子電磁爐🤍全白機身超靚😍機身極薄設計僅厚28mm，輕巧又慳位！可以豎起收納！仲有專屬火鍋模式🍲2000W超快滾起湯底，10段火力隨意調節，想猛火大滾，定慢火保溫都得！仲有TFT彩色顯示屏，清晰睇到火力同狀態，操作更輕鬆😙

呢部電磁爐功能超齊全🌟內置5種煮食模式：煎烤、火鍋、熱奶、溫度同埋火力模式！最吸引我係熱奶模式🍼預設60度，以溫和溫度加熱牛奶，避免滾瀉，保留營養同鮮味呀🥰
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❤️‍🔥卜卜蜆火鍋📝食譜
烹調時間⏱15分鐘

🔸材料🔸
沙白 2斤
旺菜/白蘿蔔
蒜頭 3個
蔥、芫茜、指天椒
油 1湯匙
麻油 半茶匙
雞湯 300ml
水 300ml

🔹做法🔹

1. 沙白放入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
2. 2個蒜頭切碎，1個蒜頭磨蓉；混合油和麻油備用
3. 旺菜/白蘿蔔鋪底，排上沙白；中間放入蒜頭蒜蓉醬；灑上蔥花、芫茜、指天椒，加入雞湯和清水至沙白3/4高度，煮沸開口即可享用
   

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Clams 1.2kg
Cabbage / White Radish
Garlic 3 px
Scallions, cilantro, chili pepper
Oil 1 sp
Sesame oil ½ tsp
Chicken broth 300 ml
Water 300ml

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

1. Soak the clams in 40°C warm water with salt, chili pepper, and sesame oil for 1 hour in a dark place to remove sand.
2. Chop 2 garlic and mince 1 garlic. Mix with oil and sesame oil.
3. Layer cabbage/white radish, clams, and garlic sauce. Top with scallions, cilantro, and chili pepper. Add 300ml chicken broth and 300ml water until 3/4 submerged. Bring to a boil and serve.
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食譜 #卜卜蜆 #火鍋