新鮮海鮮簡單煮已經好好味🥹金銀蒜+海鮮+扇貝真是絕配呀！在街市買到好巨型的扇貝，有1.5隻手掌大🫨今次簡單菜式認真做，每粒扇貝都洗得好乾淨白雪雪，配上自製海鮮豉油超正🤤
最近見新聞有食貝殼類中毒個案，大家記得去相熟海鮮店購買食材呀🫶🏻
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❤️🔥金銀蒜粉絲蒸扇貝📝食譜
烹調時間⏱20分鐘
🔸材料🔸
扇貝 6隻
泰國粉絲 2包
蒜頭 2個去皮切粒
炸蒜 3湯匙
🔸海鮮豉油材料🔸
乾蔥 2粒, 芫荽根 3棵, 蔥 1棵切段
紹興花雕酒 1湯匙, 生抽 50ml, 老抽 1茶匙, 水 80ml
魚露 1茶匙, 砂糖 3茶匙
🔹做法🔹
- ▪️預備粉絲▪️粉絲用暖水浸軟，剪短備用
- ▪️預備海鮮豉油▪️下油炒香乾蔥、芫荽根和蔥段，灒入紹興花雕酒，加入其餘材料，煮5分鐘試味，過篩
- ▪️預備金銀蒜▪️生蒜和炸蒜混合，比例為1:1；我各用了3湯匙
- ▪️處理扇貝▪️洗淨貝殻，沿空隙插入刮刀；貼著貝殻底部，刮出一邊貝肉；拆開外殻，再刮出整粒貝肉
- 剪走黑色內臟和啡黃色黏膜，分開貝柱肉和裙邊
- 貝肉洗淨，留意清理貝肉側邊黑色的排泄物；清理後浸冰水放雪櫃保鮮
- 裙邊用大量粗鹽搓洗，沖水後再加入粗鹽，重複搓洗至白色無黑點
- ▪️擺盤▪️粉絲鋪上扇貝，放上貝肉，裙邊圍著粉絲；如圖放上金銀蒜
- ▪️蒸煮▪️水滾放入扇貝，大火蒸4-5分鐘；同一時間預備熱油
- 扇貝灑上蔥花和紅尖椒絲，在金銀蒜淋上熱油，加入海鮮豉油即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Scallops: 6 pcs
Thai vermicelli: 2 packs
Garlic: 2 cloves, peeled and diced
Fried garlic: 3 tbsp
Dried shallots: 2 pcs
Cilantro roots: 3 sprigs
Green onions: 1 stalk, cut into sections
Shaoxing huadiao wine: 1 tbsp
Light soy sauce: 50ml
Dark soy sauce: 1 tsp
Water: 80ml
Fish sauce: 1 tsp
Sugar: 3 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- ▪️Prepare vermicelli▪️ Soak in warm water, cut, set aside.
- ▪️Prepare seafood soy sauce▪️ Sauté shallots, cilantro roots, green onions. Add wine and remaining ingredients. Cook 5 mins, strain.
- ▪️Prepare fried garlic mixture▪️ Combine fresh and fried garlic (3 tbsp each).
- ▪️Prepare scallops▪️ Clean shells, scrape to remove meat. Trim black parts, separate adductor muscle and mantle.
- Rinse scallop meat, remove excrement, chill.
- Scrub mantle with coarse salt until clean.
- ▪️Plating▪️ Arrange noodles, scallops, and mantle. Add fried garlic mixture.
- ▪️Steaming▪️ Steam scallops for 4-5 mins. Heat oil.
- Top scallops with green onions, chili. Pour hot oil and seafood soy sauce.
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🎉我的第一本食譜書《放工輕鬆煮意》 出版啦🎉全部食譜都係中英對照❤️
🇭🇰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) link in bio
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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IG👩🏻🍳 https://instagram.com/kiuu922