聽日又開始凍啦，最啱打邊爐❤️🔥話說有間火鍋餐廳一直想試但太難book，於是喺屋企複製佢地嘅招牌豬骨蜆火鍋🙂↕️記得睇片做多個步驟，湯就會奶白色架啦！🤍
上星期卜卜蜆火鍋post，介紹咗手打蝦滑！今次試埋佢地嘅明太子墨魚滑超好食😭仲有店鋪自家炸響鈴好鬆脆🤤
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❤️🔥胡椒豬骨蜆火鍋📝食譜
烹調時間⏱2小時
🔸材料🔸
豬筒骨 1斤半
沙白 1斤
粟米 1條斬件
白蘿蔔 1條切件
白胡椒粒 約2湯匙
水 2000ml
薑 3片
唐芹
鹽、白胡椒粉
🔹做法🔹
- 白鑊炒香白胡椒粒，拍碎
- 沙白放入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
- 大鍋放入豬骨，注入清水；中小火煮至沸騰，繼續煮5分鐘；盛起沖洗血污，倒走污水
- 下油炒香薑片，加入豬骨煎至金黃；大火分3次倒入滾水；加入胡椒碎、粟米和白蘿蔔；中大火煮10分鐘，合蓋小火煮1.5小時
- 加入沙白，煮至開口；下鹽、白胡椒粉調味，加入唐芹即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Pork leg bones: 750g (1.5 catties)
Clams: 500g (1 catty)
Corn: 1 cob, cut into pieces
White radish: 1 piece, cut into chunks
White peppercorns: ~2 tbsp
Water: 2000ml
Ginger: 3 slices
Chinese celery
Salt, white pepper powder
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Dry-fry white peppercorns until fragrant, then crush.
- Soak sand clams in 40°C warm water + ½ tsp salt + ¼ bird’s eye chili + ½ tsp sesame oil. Purge in dark for 1 hour.
- Blanch pork bones in boiling water for 5 mins, rinse clean, discard dirty water.
- Sauté ginger, fry bones until golden. Add boiling water in 3 batches (high heat),add crushed pepper, radish and corn, simmer medium-high 10 mins, then low heat (covered) 1.5 hrs.
- Add clams, cook until open. Season with salt/white pepper, top with Chinese celery. Serve.
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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
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