超惹味so yummy❤️🔥難得在街市見到特大花螺，即買！我最喜歡配辣酒煮，麻辣開胃🥹最後再加玫瑰露酒，味道更加香呀！
這款海花螺特別大隻厚肉，非常爽甜彈牙! 做法又簡單，極力推介大家一齊煮😚
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❤️🔥秘製辣酒煮花螺📝食譜
烹調時間⏱15分鐘
🔸材料🔸
花螺 1斤
薑 3片
蒜頭 6粒切碎
辣椒乾/ 指天椒
花椒粒 5g
豆瓣醬 1湯匙
蔥、芫茜
🔸調味料🔸
紹興花雕酒 150ml
雞湯 50ml
玫瑰露酒 25ml
月桂葉 2片 (可省略)
生抽,砂糖 各1茶匙
🔹做法🔹
- 花螺浸淡鹽水30分鐘，搓洗䆁出黏液污洉；沖洗瀝乾水份
- 大鍋加水和薑蔥煮沸，放入花螺煮約3分鐘；立即取出浸冰水，除去螺蓋
- 下油開鍋，加入薑片、蔥白、蒜粒、辣椒乾和花椒粒，下豆瓣醬炒香
- 倒入紹興花雕和雞湯，煮沸後加入花螺和月桂葉，合蓋小火煮4分鐘；下生柚和砂糖調味，加入玫瑰露酒，灑上蔥花和芫茜即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
600g sea snails
3 slices ginger
6 cloves garlic, minced
Dried chili peppers / chili
5g Sichuan peppercorns
1 tbsp Doubanjiang
150ml Shaoxing wine
50ml chicken broth
25ml rose wine
2 bay leaves (optional)
Soy sauce, sugar each 1 tsp
Scallions, cilantro
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak sea snails in lightly salted water for 30 mins, rubbing to remove slime; rinse and drain.
- In a pot, boil water with ginger and green onion, add snails, cook for 3 mins, then soak in ice water and remove shells.
- Heat oil, sauté ginger, scallion, garlic, dried chili, and Sichuan peppercorns until fragrant with Doubanjiang.
- Add Shaoxing wine and water, boil, then add sea snails and bay leaves; cover and simmer for 4 mins. Add soy sauce and sugar. Finish with rose wine, scallion and cilantro.
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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
IG👩🏻🍳 https://instagram.com/kiuu922