冬天的蠔特別肥美✨尤其是我最喜歡的台山蠔！蠔肉飽滿，煮完沒有縮水，而且蠔味香濃🥰清潔是比較麻煩，先用生粉水浸會易洗好多！
之前在潮式餐廳吃過這個菜式好回味，食完成身暖暖的🥹見最近天氣凍決定試試自己煮！做法好簡單，煮好湯底然後像打邊爐，放蠔入去煮熟就OK🤣白胡椒粒可以逐少放入調節辣度💖
話說在街市見到好像大蔥的物體，記得餐廳有落這個形狀的食材🤣問店主原來是蒜仔！即是大蒜幼苗，長知識🫣加入去一齊煮特別香呀，買不到都可以skip🫶🏻
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🦪潮式胡椒鹹菜浸台山蠔📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2-4人份)
台山蠔/桶蠔/廣島蠔 10隻
潮州鹹菜 50g
白胡椒粒 約8g拍扁
薑 6片
唐芹 2棵切段
蔥 1棵切段
蒜仔 1棵切段(可省略)
紹興花雕酒 1湯匙
雞湯 300ml
水 200ml
麻油 半茶匙
🔹做法🔹
1. 鹹菜浸水15分鐘，切片備用；白胡椒粒用白鑊烘香後盛起
2. 蠔用生粉水浸10分鐘，逐隻洗淨污垢，注意清潔蠔肉摺位，掀開洗淨；重覆以上步驟至蠔肉雪白
3. 下油開鍋，炒香薑片和白胡椒粒，灒入紹興花雕酒；倒入雞湯和清水，下咸菜、芹菜和蒜仔煮沸，合蓋小火煮5分鐘，加入麻油試味
4. 放入蠔煮約3分鐘至熟，灑上胡椒粉即可上桌
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💚Oyster in white peppercorn soup
🔸Ingredients🔸(2-4 servings)
Oyster 10px
Chiu Chow pickle 50g
White peppercorns 8g crushed
Ginger 6 px
Chinese celery 2 px
Garlic sprout 1 px (optional)
Chinese huadiao wine 1 sp
Chicken broth 300ml
Water 200ml
Sesame oil half tsp
🔹Instructions🔹
1. Soak the pickles in water for 15 minutes, slice and set aside; heat the peppercorn until fragrant
2. Soak the oysters in flour water for 10 minutes, wash off the dirt; repeat the above steps until clean
3. Heat oil in a pan, fry the ginger and white peppercorns, add in huadiao wine, chicken broth and water, add pickles, celery and garlic sprout, cook until boil, lids on and simmer for 5 minutes, add sesame oil to taste
4. Add oysters and cook for about 3 minutes until cooked, sprinkle with pepper and serve
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