其中一個我好喜歡的食譜，inspired by 陳儀興尚潮樓！趁最近花甲特別肥美又平，重新整理出post分享❤️🔥好多人整過都話味道像餐廳😝
這個個冷盤次次節日宴客我都會整，擺盤吸睛又好味😙最正是可以預早準備，節省不少時間！煮花甲的汁可以用來蒸蛋、煮菜或者花雕花蟹陳村粉！一物二用😎
今次終於買到紅肉花甲，買了兩款不同size比較吓！結果沒什麼大分別，一樣鮮甜🤣我額外升級加入花膠，更加豪華呀🥹✨這個食譜重點要加九層塔，跟魚露味道好夾💖不同牌子的魚露鹹度不一，建議自行加減試味！btw終於買到越南富國島40度魚露好開心，味道好香呀🥹
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🌸潮式魚露浸花甲伴花膠📝食譜
烹調時間⏱30分鐘
🔸材料🔸
花甲 1斤
已浸發花膠 1塊 (可省略)
薑 3片
蒜頭 4粒切片
芫荽莖 3棵
雞湯 300ml
水 50ml
紹興花雕酒 25ml
九層塔 1棵
紅尖椒 1條(可省略)
🔸調味料🔸
魚露 1-2茶匙
生抽 半茶匙
麻油 1.5茶匙
砂糖 1茶匙
🔹做法🔹
1. ▪️處理花甲▪️花甲放入40度溫水，下半茶匙鹽、1/4條指天椒和半茶匙油，放陰暗處吐沙1小時
2. 大鍋燒熱水，加入薑片，煮沸後下花甲，合蓋中火煮約3分鐘至開口，立即取出浸冰水，避免過熟肉質變韌；去一邊殻備用
3. ▪️預備浸汁▪️下油開鍋，爆香蒜片、芫荽莖和紅尖椒，濽入紹興花雕酒
4. 倒入雞湯和清水，加入調味料，煮沸後放入花膠，合蓋煮30分鐘，熄火加入九層塔
5. 放涼後加入花甲，放雪櫃浸至少2小時；花膠切條，大碟排好花甲，淋上浸汁即成
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🔸Ingredients🔸
Clams 600g
Soaked fish maw 1 px
Ginger 3 slices
Garlic 3 cloves sliced
Chicken broth 300ml
Water 50ml
Chinese huadiao wine 25ml
Thai basil
🔸Seasoning🔸
Fish sauce 1-2 tsp
Soy sauce half tsp
Sesame oil 1.5 tsp
Sugar 1 tsp
🔹Instructions🔹
1. Soak the clams in warm water with salt for 1 hour
2. Boil water with ginger, cook the clams until they are opened, soak the clams in iced water
3. Fry the garlic and coriander root with oil, then add huadiao wine and bring to a boil
4. Add chicken broth and water with the seasonings, put in fish maw and cook with lids on for 30 mins, turn off the heat and add the thai basil leaves
5. After the sauce cools down, add clams and put in fridge for at least 2 hours, serve immediately
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