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金不换炒香螺
Stir-Fried Sea Snails with Thai Basil
■ 主料 ■ Main Ingredients
香螺 750克 750 grams sea snails
■ 辅料 ■ Auxiliary Ingredients
金不换 20克 20 grams basil leaves
青红椒角 10克 10 grams green and red bell peppers
姜蓉 10克 10 grams minced ginger
蒜蓉 10克 10 grams minced garlic
酒糟 20克 20 grams rice wine dregs
■ 调料 ■ Seasonings
生抽 1茶匙 1 teaspoon grapefruit juice
蚝油 半茶匙 ½ teaspoon oyster sauce
胡椒粉 半茶匙 ½ teaspoon ground pepper
辣椒酱 1茶匙 1 teaspoon chili sauce
猪油 1汤匙 1 tablespoon lard
水淀粉 2汤匙 2 tablespoons cornstarch slurry
二汤 2汤匙 2 tablespoons light broth
■ 制作流程 ■ Method
1. 将香螺静养2日,让它吐净泥沙。随后剪去螺 1. Allow the sea snails to sit in clean water for 2 days
尾,放入沸水中焯烫至螺壳脱落后,捞出沥干备 to purge out sand. Then trim off the snail tails and
用。 blanch in boiling water until the shells loosen. Drain
2. 将锅烧热后放入猪油加热,爆香姜蓉、蒜蓉和酒 and set aside.
糟。然后放入香螺翻炒,加入青红椒,倒入二汤 2. Heat the wok and add the lard to heat up. stir-fry the
及所有调料,焖煮片刻。 minced ginger, minced garlic and rice wine dregs un-
3. 焖煮1分钟后,加入金不换翻炒,最后用水淀粉 til fragrant. Add the sea snails and stir-fry, then toss
勾芡,即可出锅。 in the diced green and red chilies, pour in the light
broth and all the seasonings. Simmer briefly.
3. Simmer for 1 minute, then add the basil leaves and
■ 风味特色 stir-fry. Thicken the sauce with cornstarch slurry, mix
螺味鲜甜,微辣香口。 well, and serve hot.
■ Flavour Characteristics
Fresh and sweet snail flavour with a rich aroma.
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