潮式魚露浸花甲 中式食譜 海鮮食譜 花甲食譜 Clams in Fish Sauce

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🔹

  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;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🔹

  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, 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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