【三餸一湯】香葱芫荽炒蜆
蘋果日報 2020/07/29 07:00
炒粵菜食譜蔬菜貝類15分鐘以下
- 芫荽洗淨，切去根部和切段。
- 倒入50毫升清水入蜆中。
- 冚蓋蒸焗至蜆殼開口。
- 爆香蒜頭和蝦米辣醬。
- 加入蜆、調味料、葱段和紅椒絲炒勻。
- 灒酒後熄火，下芫荽略炒。
香葱芫荽炒蜆
材料：
蜆500克
芫荽2棵
葱4條
紅椒1隻
蒜頭2瓣
水50毫升
調味：
蝦米辣醬2湯匙
魚露1茶匙
糖1/2茶匙
鹽少許
紹酒少許
做法：
1.葱切段，紅椒切絲，蒜頭切碎。芫荽切根，再切段。
2.蜆放入鑊，加水50毫升，蓋上蒸焗蜆，直至蜆殼打開， 夾起。
3.燒熱油，爆香蒜頭和蝦米辣醬，蜆回鑊，加魚露、糖和鹽調味。加葱和紅椒炒勻，灒紹酒。熄火，加芫荽炒勻即成。
Sauteed clam with green onion and coriander
Ingredients:
Clam 500g
Coriander 2 bunches
Green onion 4 pcs
Red chili 1 pc
Garlic 2 cloves
Water 50ml
Seasoning:
Dried shrimp and chili paste 2 Tablespoons
Fish sauce 1 teaspoon
Sugar ½ teaspoon
Salt Little
Shao Xing wine Little
Steps:
1.Cut green onion in small pieces. Cut red chili in strips. Shred garlic. Cut off coriander root, cut in pieces.
2.Put clam in pan with 50ml of water. Cover the lid to cook until clam shell open, pick it up.
3.Heat the oil, pan fry garlic, dried shrimp and chili paste. Then put in clam. Season with fish sauce, sugar and salt. Put in green onion and red chili. Pour in Shao Xing wine. Turn off the heat, put in coriander and stir well.
材料：
蜆500克
芫荽2棵
葱4條
紅椒1隻
蒜頭2瓣
水50毫升
調味：
蝦米辣醬2湯匙
魚露1茶匙
糖1/2茶匙
鹽少許
紹酒少許
做法：
1.葱切段，紅椒切絲，蒜頭切碎。芫荽切根，再切段。
2.蜆放入鑊，加水50毫升，蓋上蒸焗蜆，直至蜆殼打開， 夾起。
3.燒熱油，爆香蒜頭和蝦米辣醬，蜆回鑊，加魚露、糖和鹽調味。加葱和紅椒炒勻，灒紹酒。熄火，加芫荽炒勻即成。
Sauteed clam with green onion and coriander
Ingredients:
Clam 500g
Coriander 2 bunches
Green onion 4 pcs
Red chili 1 pc
Garlic 2 cloves
Water 50ml
Seasoning:
Dried shrimp and chili paste 2 Tablespoons
Fish sauce 1 teaspoon
Sugar ½ teaspoon
Salt Little
Shao Xing wine Little
Steps:
1.Cut green onion in small pieces. Cut red chili in strips. Shred garlic. Cut off coriander root, cut in pieces.
2.Put clam in pan with 50ml of water. Cover the lid to cook until clam shell open, pick it up.
3.Heat the oil, pan fry garlic, dried shrimp and chili paste. Then put in clam. Season with fish sauce, sugar and salt. Put in green onion and red chili. Pour in Shao Xing wine. Turn off the heat, put in coriander and stir well.