清酒牛油煮花蛤 Braised venus clams with sake and butter sauce

Name: 清酒牛油煮花蛤 Braised venus clams with sake and butter sauce
Yield: 3-4人
Ingredients: 500克500g 花蛤Venus clam; 半包½ pack 本菇Marmoreal mushroom; 1棵1 pc 娃娃菜Baby cabbage; 30毫升30ml 清酒（煮食用）Sake（cooking use）; 10克10g 牛油Butter; 2瓣2 cloves 蒜頭Garlic; 1隻1 pc 乾辣椒Dried chili; 少許Little 鹽Salt; 1湯匙1 Table 醬油Soy sauce; 1湯匙1 Table 味噌Miso paste; 4湯匙4 Table 水Water

2023 年 01 月 19 日發佈列印

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清酒牛油煮花蛤食譜做法教學

食材（3-4人） 30分鐘內

- 食材
- 花蛤Venus clam 500克500g
- 本菇Marmoreal mushroom 半包½ pack
- 娃娃菜Baby cabbage 1棵1 pc
- 清酒（煮食用）Sake（cooking use） 30毫升30ml
- 牛油Butter 10克10g
- 蒜頭Garlic 2瓣2 cloves
- 乾辣椒Dried chili 1隻1 pc
- 鹽Salt 少許Little
- 醬油Soy sauce 1湯匙1 Table
- 味噌Miso paste 1湯匙1 Table
- 水Water 4湯匙4 Table

1蒜頭切碎，乾辣椒切絲，本菇切掉底部，娃娃菜切條。 Shred garlic, slice dried chili. Cut the base of marmoreal mushroom and cut baby cabbage in strips.
2燒熱油，爆蒜頭和辣椒，加菜絲和本菇，再加水2湯匙，蓋上煮至水分蒸發。 Heat the oil, stir fry garlic and chili. Put in baby cabbage, marmoreal mushroom and 2 tablespoons of water. Cover the lid and cook when no water is left.
3加入花蛤，加煮食用清酒、醬油和味噌，加水2湯匙。蓋上，煮至花蛤開口，加少許鹽。下牛油煮溶拌勻，熄火。 Put in venus clam, sake, soy sauce, miso paste and 2 tablespoons of water. Cover the lid and cook when venus clam is done. Put in a little salt, butter and turn off the heat.