其中一個我好喜歡的食譜,inspired by 陳儀興尚潮樓!好適合母親節大餐煮,擺盤吸睛又好味 ❤️🔥好多人整過都說味道像餐廳!最正是可以預早準備,節省不少時間😆
坊間花甲冷盤多數用芫荽調味,這個食譜重點是加九層塔😌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!提提大家,貝殼類不建議過
夜,最好即日食呀✨
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🌸潮式魚露浸花甲📝食譜
烹調時間⏱30分鐘
🔸材料🔸
花甲 1斤
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🔹
- ▪️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
- 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
- ▪️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
- 倒入雞湯和清水,加入調味料,煮沸後合蓋煮30分鐘,熄火加入九層塔
- 放涼後加入花甲,放雪櫃浸至少2小時;大碟排好花甲,淋上浸汁即成






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🔸Ingredients🔸
Clams 600g
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🔹
- Soak the clams in warm water with salt for 1 hour
- Boil water with ginger, cook the clams until they are opened, soak the clams in iced water
- Fry the garlic and coriander root with oil, then add huadiao wine and bring to a boil
- Add chicken broth and water with the seasonings, cook with lids on for 30 mins, turn off the heat and add the thai basil leaves
- After the sauce cools down, add clams and put in fridge for at least 2 hours, serve immediately
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com