夏日冰涼冷盤🩵inspired by 陳儀興尚潮樓！好適合今個星期父親節大餐煮，擺盤吸睛又好味🥰好多人整過都話味道還原餐廳🥹最正是可以預早準備，節省不少時間！
這個食譜重點是加九層塔！跟魚露味道好夾🙂↕️不同牌子魚露鹹度有別，可以自行加減試味！
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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瓣切片
芫荽莖 3棵
雞湯 300ml
蜆水 50ml過篩
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🔹
- 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30分鐘
- 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
- 下油開鍋，炒香蒜片、芫荽莖和紅尖椒，濽入紹興花雕酒；倒入雞湯、蜆水和調味料，煮沸後合蓋小火煮15分鐘；熄火加入九層塔
- 湯汁放涼後加入花甲，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 4 cloves sliced
Chicken broth 300ml
Clam juice 50ml strained
Shaoxing wine 25ml
Thai basil
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Fish sauce 1-2 tsp
Soy sauce 1/2 tsp
Sesame oil 1.5 tsp
Sugar 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak the clams in warm water with salt for 30 mins
- 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 clam juice with the seasonings, cook with lids on for 15 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 hr, serve immediately
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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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
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