冬瓜蛤蜊湯 Winter Melon & Clam Soup

材料 Ingredients

蛤蜊 Clam 1-1/2 磅 lb (635g) 冬瓜 Winter Melon 1-1/2 磅 lb (635g) 薑 Ginger 3 片 slice 鹽 Salt 2 小匙 tps 米酒 Rice wine 1 大匙 Tbs 無鹽高湯 Unsalted stock 8 杯 cup

註：若使用含鹽高湯，則要降低鹽的用量。高湯可用水取代。
Note: Decrease the salt usage if using salted stock. You can substitute stock with water.

做法

1.	冬瓜削皮去籽後切成 4cm方塊。薑切成細絲。參考蛤蜊處理將蛤蜊清理乾淨。
2.	將高湯燒滾後放入冬瓜塊和薑絲。等湯再滾後轉成中小火﹐加蓋煮 20分鐘。
3.	轉大火。加入鹽，酒和蛤蜊後蓋上蓋子煮 5分鐘。打開蓋子將浮在湯上的泡沫渣滓撇掉。已打開蛤蜊先挾入碗內﹐等所有蛤蜊都開了後即可盛碗食用。

PROCEDURE

1.	Peel the winter melon and remove its seeds. Cut the melon into 1.5" cubes. Finely julienne the ginger. Refer to Handle Clamsto clean the clams.
2.	Bring the unsalted stock to a boil. Add the winter melon and ginger. Turn the heat to medium-low after the soup is boiling again. Cover and cook for 20 min.
3.	Turn the heat to high. Add the salt, wine and clams. Cover and cook for 5 minutes. Uncover and skim the foam from the top of the soup. Place the open clams in a big bowl. Transfer everything to the bowl after all the clams are open.

最後更新 (Last Update): 07/02/2013 ©
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