Вставка
- Опубліковано 11 вер 2024
- ⬇️⬇️English recipe follows ⬇️⬇️
炒蜆：
材料：
蜆1斤半
辣椒仔2隻
調味料：
豆豉醬1湯匙
蒜蓉醬1湯匙
糖1茶匙
鮑魚汁1/2茶匙
生粉水
處理：
1. 大火煲滾1鑊水。
2. 放蜆落鑊。
3. 滾至蜆自動掰開殼，不時攪動。
4. 所有蜆都掰開殼，擎乾水，沖洗乾淨，再擎乾水。
烹調：
1. 放1湯匙油落鑊，大火燒熱。
2. 爆香蜆。
3. 放蒜蓉醬、豆豉醬、糖及鮑魚汁，一齊炒勻。
4. 加入50毫升水，冚蓋，煮1分鐘。
5. 逐少加入生粉芡，如果芡汁太厚，要加入適量的水，加入辣椒粒或辣椒油調味，炒勻，上碟。
Stir fry clams with preserved beans and garlics:
Ingredients:
Clams 1 1/2 catty
Red chili 2 Nos.
Seasonings:
Preserved bean sauce 1 tbsp
Garlics sauce 1 tbsp
Sugar 1 tsp
Abalone sauce 1/2 tsp
Tapioca sauce
Preparation:
1. Boil up a wok of water.
2. Put clams into wok.
3. Stir clams in wok continuously until shells are open.
4. All shells are open, hang dry. Rinse thoroughly and hang dry again.
Steps:
1. Heat up 1 tbsp oil at high flame in wok.
2. Fry the clams.
3. Put garlics and preserved bean sauce, sugar and abalone sauce into clams. Fry well.
4. Add 50ml water into clams, cook for 1 minute with lid in wok.
5. Add tapioca sauce into clams little by little. If sauce is too thick, add appropriate amount of water. Put chili cubes or chili oil to enhance the taste. Fry well. Serve.
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