[肥丁食譜] 越式椰汁香茅煮蜆
![[肥丁食譜] 越式椰汁香茅煮蜆](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.icook.tw.s3.amazonaws.com/uploads/recipe/cover/25081/ff83559fc2b8994c.jpg)
描述
用椰汁、香茅配合各種越南香草來煮,一滴酒也沒有用,也能完全驅除海鮮的鯹味,讓味蕾感受輕盈的芳香清爽,又是另一番的滋味
詳細步驟圖:http://www.beanpanda.com/2012/08/clams_lemongrass_coconut_milk/
食材
步驟
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把蜆放入鹽水中浸泡,鹽水剛剛蓋過蜆即可 ,靜待 30 分鐘,讓蜆吐出沙粒,浸好後連殼沖洗乾淨
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一鍋熱水,水滾後放入蜆,煮 1 – 2 分鐘,將蜆煮至微開,撈起瀝乾水備用
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油鑊加少許油,爆香香茅及乾葱蒜蓉,倒入椰漿及清水,加入魚露、砂糖、黑胡椒粉、紅辣椒拌勻,試味。放入蜆及所有香草,加蓋 1 分鐘,待椰漿煮滾及蜆殼完全打開,即可上碟,吃的時候可加一點青檸汁
小撇步
詳細步驟圖:http://www.beanpanda.com/2012/08/clams_lemongrass_coconut_milk/
臉書粉絲專頁:http://www.facebook.com/beanpanda