近排見譚仔新出咗胡椒砂鍋蜆！見幾吸引試吓自己整❤️🔥用咗新鮮蜆，$30已經有1斤！個湯汁超鮮甜！又有胡椒香味🥹我覺得呢個唔係還原，係超越🤣
P.S. 之前出過好多還原餐廳菜式，所以開咗個新系列方便大家search🙂↕️大家有咩菜式想學都可以DM me 🫶🏻
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❤️🔥胡椒砂鍋蜆📝食譜
烹調時間⏱15分鐘
🔸材料🔸
蜆 1斤
白蘿蔔 1/3條切條
粉絲 2包浸軟
蒜頭 6瓣切段
雞湯 250ml
水 100ml
胡椒粉
蔥/指天椒/炸蒜
🔹做法🔹
- 蜆放入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
- 下油開鍋，炒香蒜粒；加入白蘿蔔，倒入雞湯和清水，下胡椒粉調味；煮沸後合蓋小火煮10分鐘至軟淋
- 加入粉絲和蜆，合蓋小火煮3分鐘至蜆開口；灑上蔥花、指天椒和炸蒜即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Fresh clams: 1 catty
White radish: 1/3, cut into strips
Vermicelli: 2 packs, soaked until soft
Garlic: 6 cloves, chopped
Chicken broth: 250 ml
Water: 100 ml
White pepper powder
Scallions / chilli / fried garlic
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak clams in 40°C warm water, add ½ tsp salt, ¼ chilli and ½ tsp sesame oil. Leave in a dark place for 1 hr to let them expel sand.
- Heat oil in a pot, sauté garlic until fragrant. Add white radish, pour in chicken broth and water, season with white pepper. Bring to a boil, cover and simmer on low heat for 10 mins until radish is tender.
- Add vermicelli and clams, cover and simmer for 3 mins until clams open. Garnish with scallions, chili and fried garlic. Done.
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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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