一鍋到底30分鐘放工食譜！加入紫菜好健康！睇開我post都知我好喜歡吃蜆🥰因為處理夠方便，平日都煮到！蝦蟹就留待weekend整啦🤣
本身打算用花甲，lunch time 行街市見到特大蕃薯蜆🥺不斷噴水好新鮮，決定買下來！平日買餸我多數原袋放公司雪櫃，回家浸暖水加少少鹽、麻油和指天椒就會好生猛吐沙！
做法非常簡單😎烘香櫻花蝦乾和紫菜，炒香肉碎，再加入冬菇和大蜆煮湯底！大家都想像到有幾鮮甜🥹加入台灣米粉吸收湯汁好好味！
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
💜家鄉紫菜大蜆湯米粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
米粉 200g
蜆 1 斤
乾蔥 3粒切片
免治豬肉 250g
冬菇 5粒切片
紫菜 半塊撕碎
櫻花蝦 (可省略) 2湯匙
紹興花雕酒 1茶匙
浸冬菇海味水 600ml
雞湯 400ml
麻油 半茶匙
胡椒粉/薑絲/ 蔥花
🔸豬肉醃料🔸
生抽 1湯匙, 蠔油 1茶匙, 紹興花雕酒 1湯匙, 麻油 半茶匙, 胡椒粉
🔹做法🔹
- ▪️預備材料▪️免治豬肉用醃料醃30分鐘；冬菇用熱水浸軟，浸海味水盛起；白鑊炒香紫菜和櫻花蝦乾
- 下油開鍋，放入乾蔥炒香；加入免治豬肉，先煎香一邊再翻面，炒至肉碎狀，灒入紹興花雕酒
- 放入冬菇，加入浸海味水和雞湯，煮滾後合蓋小火煮10分鐘；加入大蜆煮至開口，盛起
- 下薑絲和胡椒粉調味，放入米粉煮至熟，灑上櫻花蝦乾、紫菜和蔥花即成
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Rice noodles 200g
Clams 600g
Dried shallots 3 px sliced
Ground pork 250g
Dried mushrooms 5 px sliced
Seaweed, half sheet torn into pieces
Dried sakura shrimp (optional) 2 sp
Shaoxing wine 1 tsp
600ml soak mushroom water
400ml chicken broth
Sesame oil half tsp
Pepper/ginger shreds/spring onion for garnish
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Light soy sauce 1 sp, oyster sauce 1 tsp, Shaoxing wine 1 sp, sesame oil 1/2 tsp, pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate ground pork for 30 mins; soak l mushrooms and set aside; stir-fry seaweed and sakura shrimp.
- Fry dried shallots, add pork and fry until crumbled. Sprinkle Shaoxing wine.
- Add mushrooms, mushroom water, and chicken broth. Simmer for 10 mins. Add clams and cook until they open, remove from heat.
- Season with ginger and pepper. Add rice noodles and cook until done. Garnish with sakura shrimp, seaweed and spring onion
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟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