天氣凍最適合煮煲仔菜❤️🔥上桌還在冒煙，熱辣辣超正！而且最近生蠔好肥美，大隻又脹卜卜🤤今次我用台山蠔！用薑蔥簡單煮已經好鮮味！醬汁超好送飯🥹
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🇭🇰港式薑蔥燜蠔煲📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2-3人份)
蠔 8隻
薑 6片
蔥 2棵切段
紹興花雕酒 1湯匙
胡椒粉
🔸調味料🔸
蠔油 2-3湯匙
生抽 2茶匙
老抽 1茶匙
生粉 1湯匙
砂糖 1茶匙
水 100ml
🔹做法🔹
- 蠔用生粉水浸15分鐘，逐隻清洗除去污垢，留意摺位；重覆2-3次
- 加入薑蔥燒熱水，放入蠔氽水40秒；用廚房紙印乾水份後，沾上生粉和胡椒粉
- 下油開鍋，加入蠔煎至兩邊焦香，盛起
- 同一個鍋爆香薑片和蔥白，加入蠔後濽酒；倒入調味料煮沸，鋪上蔥段，合蓋小火煮2-3分鐘，開蓋中火煮至汁變濃稠即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
8 oysters
6 slices of ginger
2 scallions, cut into segments
1 tbsp Shaoxing wine
White pepper
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
2-3 sp oyster sauce
2 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp cornstarch
1 tsp sugar
100ml water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak oysters in cornstarch water for 15 mins, clean, repeat 2-3 times.
- Blanch oysters with ginger and spring onions in hot water for 40 secs. Pat dry, coat with cornstarch and pepper.
- Pan-fry oysters until golden and fragrant. Remove.
- In the same pot, ginger, and the white parts of scallion until fragrant. Add oysters and a shaoxing wine. Pour in seasonings, bring to a boil, then layer with scallions. Cover and simmer on low for 2-3 minutes. Remove the lid and cook on medium heat until the sauce thickens.
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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✨
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