Chilli fried clams with black beans.
A very simply dish loved by GWZ’s family and friends. 花甲鮮味滑口,而且比起一般蜆肉容易拿捏。就算稍微炒得有點過火,花甲肉都不會太過老同變硬。
Method: Soak the clams in water adding salt. The clams will spit out all the sand and impurities inside them, then rinse in cold water using a sieve and leave aside. Heat your wok or frying pan, add oil, when that’s hot throw in a few slices of ginger, then minced garlic and shallots. Pour in the clams, stir fry then add in wine on the side. Immediately season with sugar, soy sauce both dark and light, then pour in the ? chilli, Chinese celery and black beans. Fry until the clam shells all open up, then thicken the sauce by mixing a small amount of water or chicken stock with some cornstarch, pour in to wok and give it a few more tosses then plate. For presentation purposes place a few stalks of parsley on top, this will make the whole contrast of the dish a lot more amazing!
•PS Use high heat throughout the dish, because clams store a lot of water inside the shells and if the pan and wok is not hot enough to evaporate the moist the dish will not taste good
•PPS 不一定要用花甲,其他大大小小貝殼類水產都適合。不過你必須了解每種貝殼類肉質特性,例如軟硬度和會否好多沙。
Author Bio:
王子
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,煮飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。GWZ Fastidious and meticulous aiming for”Perfection at your palate”Passionately homemade in Hongkong.
Chilli fried clams with black beans. 豉椒炒花甲! . A very simply dish loved by GWZ’s family and friends. 花甲鮮味滑口,而且比起一般蜆肉容易拿捏。就算稍微炒得有點過火,花甲肉都不會太過老同變硬? . Method: Soak the clams in water adding salt. The clams will spit out all the sand and impurities inside them, then rinse in cold water using a sieve and leave aside. Heat your wok or frying pan, add oil, when that’s hot throw in a few slices of ginger, then minced garlic and shallots. Pour in the clams, stir fry then add in wine on the side. Immediately season with sugar, soy sauce both dark and light, then pour in the ? chilli, Chinese celery and black beans. Fry until the clam shells all open up, then thicken the sauce by mixing a small amount of water or chicken stock with some cornstarch, pour in to wok and give it a few more tosses then plate. For presentation purposes place a few stalks of parsley on top, this will make the whole contrast of the dish a lot more amazing! ? . •PS Use high heat throughout the dish, because clams store a lot of water inside the shells and if the pan and wok is not hot enough to evaporate the moist the dish will not taste good •PPS 不一定要用花甲,其他大大小小貝殼類水產都適合。不過你必須了解每種貝殼類肉質特性,例如軟硬度和會否好多沙? . . . #GWZFOOD #gwz #子導 #子導道理 #王子御宴 #王子 #花甲 #cullinaryarts #yummy #homemade #icook #豉椒炒花甲 #clams #seafood . Credits: @mp_lifeandstyle www.Facebook.com/MPdeluxe mpdeluxe.mingpao.com/m