【三餸一湯】筊白花蛤湯
蘋果日報 2020/01/28 07:00
貝類15-30分鐘食譜煲
- 筊白筍在外層切一刀，撕去外皮。
- 筊白筍斜切片。
- 熱油鑊，爆香薑絲，下筊白筍炒。
- 拌入花蛤、雞湯及米酒。
- 加入調味料。
- 花蛤湯煲5分鐘後，落麻油和葱花。
材料：
筊白筍4條
花蛤250克
薑2片
葱2條
雞湯1公升
米酒2湯匙
胡椒粉少許
糖少許
鹽少許
麻油少許
做法：
1.
薑切絲，切葱花，筊白筍由底部往上切一刀，去外皮，切片。
2.
燒熱油，爆薑，炒筊白筍，加入花蛤拌炒，加雞湯和米酒，下胡椒粉、糖和鹽調味，蓋上煲5分鐘。開蓋，加麻油和葱花。
Water bamboo and venus clam soup
Ingredients:
Water bamboo 4 pcs
Venus clam 250g
Ginger 2 slices
Green onion 2 pcs
Chicken broth 1L
Cooking rice wine 2 Tablespoons
Pepper Little
Sugar Little
Salt Little
Sesame oil Little
Steps:
1.
Cut ginger in strips. Shred green onion. Cut water bamboo from the bottom to the top side. Take out the skin of water bamboo, cut in slices.
2.
Heat the oil, pan fry ginger. Stir fry with water bamboo. Put in venus clam, chicken broth and cooking rice wine. Season with pepper, sugar and salt. Cover the lid and cook for 5 minutes. Put in sesame oil and green onion.
筊白筍4條
花蛤250克
薑2片
葱2條
雞湯1公升
米酒2湯匙
胡椒粉少許
糖少許
鹽少許
麻油少許
做法：
1.
薑切絲，切葱花，筊白筍由底部往上切一刀，去外皮，切片。
2.
燒熱油，爆薑，炒筊白筍，加入花蛤拌炒，加雞湯和米酒，下胡椒粉、糖和鹽調味，蓋上煲5分鐘。開蓋，加麻油和葱花。
Water bamboo and venus clam soup
Ingredients:
Water bamboo 4 pcs
Venus clam 250g
Ginger 2 slices
Green onion 2 pcs
Chicken broth 1L
Cooking rice wine 2 Tablespoons
Pepper Little
Sugar Little
Salt Little
Sesame oil Little
Steps:
1.
Cut ginger in strips. Shred green onion. Cut water bamboo from the bottom to the top side. Take out the skin of water bamboo, cut in slices.
2.
Heat the oil, pan fry ginger. Stir fry with water bamboo. Put in venus clam, chicken broth and cooking rice wine. Season with pepper, sugar and salt. Cover the lid and cook for 5 minutes. Put in sesame oil and green onion.