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Sea Snail in Spicy Wine Sauce - 辣酒煮花螺


Ingredients: 1kg Sea snail, fresh or frozen, 2-3 Red bird chili, 4 cloves Garlic, 3 Shallots, 500mL Chicken broth, 50mL Chinese cooking wine, 50mL Rice wine, 30mL Meigui lujiu (Rose essence wine), 4 tbsp #myjimmysate, 1 tbsp Chili bean sauce, 1 tbsp Sugar 1 tbsp Light soy sauce Method: 1. Clean and soak the snail in salt water for 30 minutes. Rinse and set aside. 2. Finely chop the shallot and mince the garlic. Slice the red bird chili. 3. In a pot, bring the water to boil and blanch the snail for about 5 minutes. Raise with water, drain and set aside. 4. In a shallow pan, add some oil on a medium heat. Sauté the shallot, garlic and red chili until fragrant. 5. Add the snail and cook for 3-4 minutes. Add the Chinese cooking wine, rice wine, Meigui lujiu. 6. Add the satay sauce, chili bean sauce, light soy sauce and sugar. Stir until the snail is coat with the sauce. 7. Add the chicken broth and bring it to boil, cover the lid and cook it for 10 minutes. Ready to serve after that. 材料: 花螺(新鮮或急凍) 1公斤,指天椒 2-3隻,蒜頭 4瓣,乾蔥 3粒,雞湯 500毫升,紹興酒 50毫升,米酒 50毫升,玫瑰露酒 30毫升,#正味沙嗲醬 4湯匙,豆瓣醬 1湯匙,砂糖 1湯匙,生抽 1湯匙 做法: 1. 花螺洗淨後浸在鹽水30分鐘,瀝乾備用。 2. 乾蔥切幼粒;蒜頭切成蓉;指天椒切粒。 3. 煮滾一鍋水,加入花螺灼5分鐘,沖水後瀝乾備用。 4. 用中火燒熱一個淺鍋,加少許油,炒香乾蔥、蒜蓉及指天椒。 5. 加入花螺煮3-4分鐘。加入紹興酒、米酒、玫瑰露酒。 6. 加入沙嗲醬、豆瓣醬、生抽及砂糖炒勻,讓花螺平均沾滿醬汁。 7. 加入雞湯煮滾,蓋上鍋蓋煮10分鐘。 8. 上碟即成。 #Satay‬ ‪#myjimmysate‬ ‪#recipes‬ ‪#recipeoftheday‬ ‪#foodstagram‬ ‪#hongkongfood#foodblogger#食譜‬ ‪#icancook‬ #‎沙爹‬ #香港手作‬ ‪#家庭小菜#正味沙爹醬#yummy‬ ‪#asianfood#SimpleRecipes#AsianRecipes#instagood‬ ‪#happy#instafood‬ ‪#foodporn‬ ‪#food4health#food4happy#foodie#Seafood‬ ‪#foodwithbeer#Sharefood#lovefood#daydaycook

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