一鍋到底食譜！平時去日式餐廳打邊爐，最期待就係最後嘅雜炊！吸收哂海鮮精華🤤今次用Le Creuset 鑄鐵鍋，夠鎖水每一滴花蟹汁都冇浪費！配埋不鏽鋼蒸架，好似出街食無水海鮮鍋咁🤣岩晒新年嘅時候煮啲好野食招呼朋友，平時用嚟蒸煮都好方便呀！
🌟而家精選鑄鐵鍋套裝低至 4折，現於門市限定發售🌟
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❤️🔥鮮甜花蟹雜炊 📝食譜
烹調時間⏱15分鐘
🔸材料🔸
花蟹 1隻
白飯 2碗
薑 3片
紹興花雕酒 1茶匙
雞蛋 2隻
鰹魚粉 1-2茶匙
蔥花/鹽/白胡椒粉
🔹做法🔹
- LC鑄鐵鍋加入800ml清水，放上蒸架
- 花蟹塊擺在蒸架上，鋪薑片，淋上花雕酒；蓋上鍋蓋，中火煮8分鐘；取出蒸架和花蟹，湯汁下鰹魚粉和鹽調味
- 小火加入白飯，中火煮至飯粒吸收湯汁
- 熄火淋入蛋液，邊倒邊輕攪，煮30秒至蛋花綿密不結塊；灑上蔥花和胡椒粉即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 flower crab
2 bowls of white rice
3 slices of ginger
1 tsp Shaoxing Huadiao wine
2 eggs
1-2 tsp bonito powder
Chopped scallions / salt / white pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Add 800ml water to an LC cast iron pot; place a steamer inside.
- Arrange cut flower crab on the steamer, top with ginger slices, drizzle with Huadiao wine. Cover, steam over medium heat for 8 mins. Remove steamer and crab; season the remaining broth with bonito powder and salt.
- Turn to low heat, add white rice, then switch to medium heat; cook until rice absorbs broth.
- Turn off the heat, pour in beaten eggs while stirring gently. Cook 30 secs until soft, fluffy egg curds form (no clumps). Sprinkle with chopped scallions and white pepper to serve.
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