萬用泰式撈汁✨非常清爽開胃！唔一定用鮑魚，配花甲/蝦/手撕雞都好味🙂↕️今次都係用急凍鮑魚，唔使自己清潔好方便🥰
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
❤️🔥泰式涼拌鮑魚📝食譜
烹調時間⏱15分鐘
🔸材料🔸
急凍鮑魚 20隻
蒜頭 4瓣切碎
乾蔥 2粒切碎
指天椒 1-4條 (可省略）
芫茜 3棵
薑,蔥
🔸調味料🔸
水 150ml
生抽 1茶匙
魚露 1茶匙
砂糖 1茶匙
青檸汁 1茶匙
🔹做法🔹
- 鮑魚解凍，剪走鮑魚嘴；大鍋加入薑蔥煮沸，放入鮑魚煮3分鐘，撈起浸冰水；可將鮑魚𠝹花更入味
- 下油炒香蒜粒、乾蔥粒、指天椒和芫茜根，倒人調味料煮沸；放涼後加入鮑魚，放雪櫃浸1小時即成（醃汁要蓋過食材）
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Frozen abalone: 20 pieces
Garlic: 4 cloves, minced
Shallots: 2 pieces
Bird’s eye chillies: 1–4 pieces (optional)
Coriander: 3 stalks
Ginger & green onion
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Water: 150 ml
Soy sauce: 1 tsp
Fish sauce: 1 tsp
Sugar: 1 tsp
Lime juice: 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw abalones and cut off mouths. Boil ginger-scallion water, simmer abalones 3 mins, then chill in ice water. Score lightly to soak up flavour easily.
- Fry garlic, shallots, bird’s eye chillies and coriander roots in oil till aromatic. Add seasonings and boil. Cool sauce fully, submerge abalones in it, chill and marinate 1 hour.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉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 )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟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
https://www.facebook.com/share/r/198cg6tpPs/?mibextid=wwXIfr