星期四, 9月 25, 2008

食譜: 蒜香白酒煮青口 (Mussels in white wine sauce)


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病啦, 傷風, 搞到我無咩精神呀, 成朝都遊魂咁呀, 放完假, 要清理嘅野, 要洗嘅衫都搞掂啦, 我諗, 我已經開始適應番正常嘅生活啦

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睇開我食譜嘅朋友, 都知我非常懶, 加上要返工, 好少有機會同時間去煮新鮮海鮮, 但係某個星期六見得閒, 就去買左啲新鮮青口嚟試吓煮啦

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新鮮青口唔難煮, 但最麻煩係清理, 你最好係食前3個鐘開始處理, 先用鹽水浸佢地, 等佢地吐沙, 1個小時左右就換一次鹽水, 確保佢地吐乾吐淨所有沙石啦, 煮前再換水, 加少少粟粉, 輕手每隻洗乾淨

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係唔係聽完都覺麻煩呢, 不過要食新鮮野, 又唔想肚屙的話, 清洗過程一啲都唔可以求其呀

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洗完就好易煮啦, 記得唔需要煮太耐喎, 否則會熟晒水, 無晒口感, 基本上見青口一開口, 煮多2分鐘到就已經熟啦, 如果有啲煮左好耐都唔開口, 即係未煮時已經升天, 就唔好要佢地啦

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隻汁我覺得非常鮮甜, 配法國包就最一流, 記得放假或假日買啲青口試吓啦, 包你食到停唔到口呀

正所謂: 蒜香白酒煮青口, 人人食到無停口


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(密碼: tonytsang)
onytsang and kareny recipy
烹調時間: 45分鐘左右

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1- 新鮮青口1磅 (1 lbs of fresh mussels)
tonytsang and kareny recipy
2-
 中洋蔥1個, 去衣, 切大粒 (1 medium onion, peeled, cut into pieces)
tonytsang and kareny recipy

3- 蕃茄1個, 切粒 (1-2 tomato, diced)
tonytsang and kareny recipy
4- 蒜茸2湯匙 (2 tbsp chopped garlic)


份量自供參考 (just for reference only)
tonytsang and kareny recipy
1-
 牛油2湯匙 (2 tbsp of butter)
tonytsang and kareny recipy

2-
 白酒1/2杯 (1/2 cup of white wine)
tonytsang and kareny recipy
3-
 水1杯 (1 cup of water)
tonytsang and kareny recipy
4- 糖1/2茶匙 (1/2 tsp of sugar)tonytsang and kareny recipy
tonytsang and kareny recipy

5-
 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
6-
 百里香碎1湯匙 (1 tbsp of thyme)



tonytsang and kareny recipy
1- 先將青口浸入鹽水1小時, 換鹽水, 再浸多一個小時, 令青口吐沙, 再加3-5湯匙粟粉輕手清理青口外殼(圖1), 過好清水, 隔乾備用
tonytsang and kareny recipy

2- 
快火落油(1湯匙)起鑊, 先爆香洋蔥用半茶匙鹽炒至軟身, 再加百里香碎同炒(圖2), 再加入蕃茄炒至軟身(圖3)
tonytsang and kareny recipy
3- 加入汁料, 汁料一滾加入青口, 蓋頂焗8分鐘, 
上碟即成 
tonytsang and kareny recipy
1- Mesh Soak the mussel in salty water for 1 hour.  Drain it and soak it again in the salty water for another hour.  Add 3-5 tbsp of corn starch and clean the mussel well (fig1).  Rinse it under cold water and drain it well.  Put it aside.
tonytsang and kareny recipy
2- Heat the pan with 1 tbsp of oil over high heat.  Stir-fry the onion with 1/2 tsp of salt until soft.  Stir in thyme and mix it well (fig.2).  Stir in the tomato and stir-fry it until soft (fig.3).
tonytsang and kareny recipy
3- Stir in the sauce mix and heat it through.  Once it is boiled, stir in the mussel and close the lid (fig.4).  Simmer it for about 8 minutes.  Dish up and s
erve it in hottonytsang and kareny recipy

1- 青口要浸鹽水才能令它吐沙, 殼有破爛就要棄掉
tonytsang and kareny recipy
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2- 煮好後, 如有青口不開口, 要棄掉, 不要吃
tonytsang and kareny recipy
1- Curry Soak the mussel in salty water in order to remove the dirt inside of the shell.  Remove any mussel with the broken shell
tonytsang and kareny recipy
2- Do not eat the mussel that the shell remains closed after cook. 
tonytsang and kareny recipypy

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