最近突然好想吃荷葉飯💚餐廳多數用大蝦煮，不過休魚期海蝦特別貴又細隻🫥行街市見到北海道帆立貝🇯🇵味道應該夾荷葉飯！買了6隻$160！
現在新鮮荷葉越來越難買，街市的又經常有洞不完整🥹最近在網上訂，一包10塊好乾淨翠綠！好喜歡北海道帆立貝！貝肉飽滿厚肉，煮完不會縮水又鮮甜🥰
荷葉飯配蛋炒飯最正！失敗過好多次常常痴底，用不黏鑊又要炒10分鐘才乾身🥶自從有鐵鑊快靚正！無需用隔夜飯！3分鐘就炒到粒粒分明，有鑊氣乾身的炒飯啦😙
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🌟金銀蒜蒸帆立貝荷葉飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸
帆立貝 6隻
乾荷葉 1塊
泰國金鳳米 1.5米杯
雞蛋 3隻
蔥 1棵切粒
瑤柱/虎蝦乾 熱水浸軟 (可省略)
🔸金銀蒜材料🔸
蒜粒 3湯匙
炸蒜粒 3湯匙
生抽 1茶匙
麻油、砂糖 各半茶匙
🔹做法🔹
- ▪️處理帆立貝▪️沿空隙插入刮刀；貼著貝殻底部，刮出一邊貝肉；拆開外殻，再刮出整粒貝肉；剪走黑色內臟和啡黃色黏膜，分開貝柱肉和裙邊
- 貝肉洗淨，留意清理貝肉側邊黑色的排泄物，清理後浸冰水放雪櫃保鮮；裙邊用大量粗鹽搓洗，沖水後再加入粗鹽，重複搓洗至白色無黑點
- ▪️處理荷葉▪️乾荷葉洗淨，放入沸水煮約3分鐘至軟身，鋪上竹籠
- ▪️製作金銀蒜▪️下油爆香蒜粒、瑤柱和蝦乾，下其餘材料炒均
- ▪️炒飯▪️電飯煲煮熟米飯，拌散放涼30分鐘；大鑊燒熱至冒煙，下油和蛋液，中間放入米飯，下鹽調味，大火快手炒勻至粒粒分明
- 炒飯放上荷葉，鋪上帆立貝、金銀蒜、瑤柱和虎蝦乾；用牙籤封好荷葉，100度蒸12分鐘，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Scallops 6 px
Dried lotus leaf 1 px
Thai jasmine rice 1.5 rice cup
Eggs 3 px
Spring onion 1 px chopped
Dried scallops/shrimps soaked in hot water until softened (optional)
𝗚𝗮𝗿𝗹𝗶𝗰 𝗠𝗶𝘅𝘁𝘂𝗿𝗲
Minced garlic 3 sp
Fried garlic 3 sp
Soy sauce 1 tsp
Sesame oil and sugar, 1/2 tsp each
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Prepare scallops: Scrape off one side of meat, remove shell and intestine. Soak in ice water
- Prepare lotus leaves: Boil in water until soft.
- Make garlic mixture: Sauté garlic, dried scallops, and shrimps in oil, add other ingredients and stir-fry.
- Stir-fry rice: Cook rice, stir-fry with eggs and salt until each grain is separate.
- Place rice on lotus leaves, top with scallops, garlic mixture, dried scallops and shrimps. Seal with toothpicks, steam for 12 mins. Sprinkle with spring onion.
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