附萬能蒜蓉醬食譜❤️🔥一直都好想去大埔墟街市，好多人都說海鮮特別多選擇！昨天有時間終於可以去朝聖🤣不過可能太夜去，有些海鲜都賣完🥲行了一圈買了這款特大無沙大蜆！在楊屋道街市很少見到🥹
大蜆買回家記得原袋放雪櫃！煮之前1小時浸暖的淡鹽水+麻油+少少指天椒！次次用這個方法都吐沙好乾淨😎
本來想煮金銀蒜，不過沒時間所以只做了金蒜😝蒜粒要先沖水去除苦味，再慢慢炸到金黃！最後加蠔油生抽調味❤️好處是可以預先準備，用來蒸蝦蒸帶子味道都好夾🤤
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🌟金蒜上湯粉絲蒸大蜆📝食譜
烹調時間⏱15分鐘
🔸材料🔸
大蜆 1斤
蒜頭 2個切碎
粉絲 2包浸軟
雞湯 150ml
花雕酒 25ml
蔥/荽茜
🔸調味料🔸
生抽 1-2茶匙
蠔油 1湯匙
麻油 半茶匙
砂糖 半茶匙
🔹做法🔹
- ▪️處理大蜆▪️大蜆放入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
- 蒜粒沖洗瀝乾水份；下油開鍋，放入蒜粒小火半煎炸至淡黃，加入調味料，小火煮至金黃備用
- 大鍋加入雞湯煮滾，下粉絲拌勻；鋪上大蜆，加入一半份量蒜蓉醬，淋上紹興花雕酒，合蓋中火煮約3分鐘至開口
- 蜆肉鋪上盛餘的蒜蓉醬，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
600g clams
2 cloves garlic, minced
2 px vermicelli, soaked until soft
150ml chicken broth
25ml huadiao wine
Spring onion /coriander
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
1-2 tsp soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
1/2 tsp sugar
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak clams in warm, salted water with chili and sesame oil for 1 hr to expel sand.
- Fry garlic until light yellow, then add seasonings and cook until golden brown.
- Boil vermicelli in chicken broth, add clams, half of the garlic sauce, and huadiao wine. Cover and cook for 3 mins until the clams are opened.
- Top clam meat with remaining garlic sauce and spring onion, and serve.
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