勝瓜煮花甲 10分鐘鮮味食譜
調味料:
白米酒 80毫升
蠔油 1/2茶匙
砂糖 1/4茶匙
幼鹽 少許
Ingredients:
Venus clam 600gm
Angled luffa 400gm
Purple onion 160gm
Spring onion 20gm
Ginger 30gm
Garlic 20gm
Seasoning:
Rice wine 80ml
Oyster sauce 1/2 tsp
Sugar 1/4 tsp
Salt little
勝瓜煮花甲做法:
1. 勝瓜和洋蔥洗淨切角,薑和蒜肉切粒,青蔥切度備用。
2. 燒熱鑊下油一湯匙半,爆香薑、蒜。
3. 再加入紫洋蔥、青蔥和勝瓜。
4. 灒下白米酒和適量清水。
5. 略煮後加入花甲並煮至花甲開口,加入調味即可。
Steps :
1. Washed the angled luffa and purple onion then cut them into wedges. Shred and mince the ginger and garlic. Chop the spring onion then put all these ingredients aside.
2. Heat the wok with1 teaspoon of oil. Add in ginger and garlic and fry until fragrant.
3. Add in the purple onion, Spring onion and angled luffa and fry together.
4. Pour in the rice wine and appropriate amount of water.
5. Cook for a while, then add in the venus clams and simmer until the shells are all opened. Add in the seasonings then serve.