天氣轉涼最適合打邊爐！昨天早上上班好大風好凍呀🥶趁lunch time去買餸！好開心中環都買得齊食材！還買到足料的自家製鮮餃😙
卜卜蜆火鍋最重要買到新鮮的沙白！跟住食譜方法吐沙就不會有沙😎材料好簡單，就是大量蒜頭🤣幸好有切蒜神器！！不過要更好味我做多了一個步驟，就是將蒜頭磨蓉！湯底蒜味超級香濃呀🥹加上沙白本身的蜆汁！非常鮮甜好正😍
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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🔹
- 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個蒜頭切碎，1個蒜頭磨蓉；混合油和麻油備用
- 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
- 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.
- Chop 2 garlic and mince 1 garlic. Mix with oil and sesame oil.
- 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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