非常好味開胃的冷盤！之前去了幾個星期旅行，回港又好忙，實在很久沒去過街市買海鮮🥲上個weekend決定無論如何都要抽時間去❤️🔥本來打算煮其他海鮮，不過見到有特大花甲王！好難得遇到！馬上轉plan煮花甲🤣太激動買了兩斤幾，想起之前朋友去餐廳杞醉食過醉花甲，加入蟲草花好美🥹決定用一斤製作這個菜式！
每次製作酒醉涼盤我都用這個食譜，是我經過多次改良的🌟黃金調味比例🌟😎好多人整過都好喜歡！不過家中桂圓用光了，所以我加入更多冰糖代替😝建議按食譜用桂圓會更好味呀！
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🍶花雕酒醉花甲王📝食譜
烹調時間⏱30分鐘
🔸材料🔸
花甲 1 斤
紹興花雕酒 150ml
糟鹵 300ml
杞子 3茶匙
桂圓/龍眼肉 6粒
蟲草花 3茶匙
冰糖 2茶匙
水 150 ml
🔹做法🔹
- 花甲放入40度溫水，下半茶匙鹽、1/4條指天椒和半茶匙麻油，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
- 杞子、桂圓、蟲草花和冰糖加水煮滾；放涼後下紹興花雕酒及糟鹵混合
- 加入花甲，確保完全浸入汁料；放雪櫃浸至少2小時；鋪上大碟排好，淋上浸汁即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Clams – 600g
Shaoxing Huadiao wine – 150ml
Marinaded cooking wine – 300ml
Goji berries – 3 tsp
Longan meat – 6 px
Cordyceps flower – 3 tsp
Rock sugar – 2 tsp
Water – 150ml
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak clams in warm water (40°C) with salt, chili pepper, and sesame oil for 1 hr to purge sand.
- Boil water with ginger in a large pot. Add clams, cover, and cook over medium heat for about 3 mins until they open. Immediately cool in ice water and remove shells.
- Boil goji berries, longan meat, cordyceps flower, and rock sugar with water. Let it cool, then add Shaoxing Huadiao wine and marinaded cooking wines.
- Add clams to the mixture, ensuring they are fully submerged. Refrigerate for at least 2 hours. Arrange on a plate and drizzle with the marinade sauce before serving.
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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
IG👩🏻🍳 https://instagram.com/kiuu922