芫荽橄榄油炒蚬
材料
蚬600克
橄榄油2大匙
姜20克,切丝
蒜头3瓣,切碎
芫荽15克,切碎
米酒1小匙
海盐1小匙
胡椒粉少许
辣椒碎1/2小匙
做法
- 蚬浸水吐砂至少5小时,期间每2小时换水。
- 在炒锅中加热清油,加入姜、蒜炒香约3分钟。
- 加入芫荽,淋上米酒,加盖小火煮5分钟至蚬开口,把不开口的蚬扔掉。
- 用盐、胡椒及辣椒碎调味,趁热享用即可。
小贴士:浸泡蚬时可放入铁汤匙,有助于加快吐沙的速度。
Fried Clam with Coriander and Olive Oil
Ingredients
600g clam
2 tbsp olive oil
20g ginger, shredded
3 garlic clovers, minced
15g coriander, chopped
1 tsp rice wine
1 tsp sea salt
some pepper powder
1/2 tso chilli flakes
Method
- Soak clam in water for at least 5hrs to remove sand, change water every 2hrs.
- Heat up oil in a wok, add ginger and garlic to saute for 3mins.
- Add in coriander and drizzle rice wine, cover and cook over low heat for 5mins until all the shells open. Discard any that do not open.
- Season with salt, pepper and chill flakes, serve hot.
Tips:Add an iron spoon into water when soaking clams, it helps to speed up the process of removing sand.
食谱提供
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