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【三餸一湯】椰青水煮貴妃蚌

蘋果日報 2020/06/22 07:00

食譜貝類15分鐘以下

材料:
貴妃蚌 4隻
椰子水 800毫升
紅椒 2條

調味料:
雞粉 少許
魚露 少許
鹽 少許
黑椒 少許

做法:
1.紅椒切粒。用紅椒水浸貴妃蚌及擦洗,取出備用。
2.大火煮滾椰子水,加入魚露、雞粉調味。
3.下貴妃蚌,蓋上,煮至熟呈白色,下鹽、黑椒,拌勻,便可。

Boiled Short Necked Clam with Coconut Water
Ingredients:
Short necked clam 4 pcs
Coconut water 800 ml
Red pepper 2 pcs

Seasoning:
Chicken powder Little
Fish sauce Little
Salt Little
Black pepper Little

Steps:
1.Cut the red pepper to pieces. Dip the short necked clam with red pepper and wipe.
2.Boiling coconut water with high heat. Add fish sauce and chicken powder.
3.Put in the short necked clam. Cover the lid and cook until well done. Add salt and black pepper. Mix well.
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貴妃蚌用紅椒水浸洗及清潔。
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先把椰子水煮滾,再下魚露及雞粉。
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加入貴妃蚌,蓋上煮一陣,再調以黑椒和鹽。