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✨
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