呢個菜式煮過好多次！All time fav fish🥰我鍾意用昆布水煮花甲，再用湯汁蒸蛋！好味又健康🥹唔用昆布就咁落水都OK! 難得喺街市見到紅肉花甲王✨超級鮮甜！
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❤️🔥花雕花甲王蒸水蛋📝食譜
烹調時間⏱30分鐘
🔸材料🔸
花甲 1斤
蛋 3隻
昆布 1片約15cm
昆布水 300ml
紹興花雕酒 1湯匙
蔥粒、油、蒸魚豉油
🔹做法🔹
- 昆布放入400ml水雪櫃浸泡一晚，取出昆布
- 花甲放入溫水，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
- 昆布水煮沸，放入花甲煮約3分鐘至開口，立即取出；昆布水加入蛋液和紹興花雕酒混合，過篩
- 花甲鋪上大碟，倒入蛋液，清除表面泡沫，用錫紙包好，中大火蒸約13分鐘；灑上蔥花，灒入熱油，淋上蒸魚豉油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Clams clams: 600g
Eggs: 3
Kombu: 1 px (≈15cm)
Kombu water: 300ml
Shaoxing wine: 1 tbsp
Chopped scallions, oil, steamed fish soy sauce
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak kombu in 400ml water (refrigerator, overnight); remove kombu.
- Soak clams in warm water with ½ tsp salt, ¼ bird’s eye chili & ½ tsp sesame oil (dark place, 1hr) to purge sand.
- Boil kombu water, cook clams 3 mins until open (remove at once). Mix kombu water with eggs & wine, strain.
- Arrange clams on a plate, pour egg mixture, skim bubbles, cover with foil, steam (medium-high, 13 mins). Top with scallions, hot oil & steamed fish soy sauce to 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
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式小菜
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