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