蛤蜊泡飯 Rice Soup with Clams

材料 Ingredients

蛤蜊 Clam 40 顆 ea 水 Water 6 杯 cup 米酒 Rice wine 2 大匙 Tbs 柴魚湯頭 Bonito stock 4 杯 cup 細薑絲 Finely julienned ginger 1 大匙 Tbs 海苔香鬆 Rice seasoning 1 大匙 Tbs 蔥末 Minced scallion 1/4 杯 cup 壽司用紫菜 Nori for Sushi 1 張 sheet 熱飯 Warm cooked rice 3 杯 cup

做法:

1.	將水和米酒放進鍋裡燒滾。
2.	蛤蜊用刷子刷乾淨(請參考蛤蜊處理)。紫菜剪成細絲。
3.	把蛤蜊倒入滾水裡燙30秒後即刻撈出。掉掉熱水再注入冷開水。
4.	剝出每顆蛤蜊的肉，連汁放進一個小碗。保留10顆蛤蜊不要剝。
5.	將柴魚湯頭和薑絲放進小鍋裡煮滾。濾出蛤蜊的湯汁後加入柴魚湯頭裡。
6.	加入剩下的10顆蛤蜊煮到殼打開。撇去浮在表面的泡沫和渣滓。
7.	將飯分盛在兩個碗裡，然後把蛤蜊肉分鋪在飯上，每碗再加上5顆帶殼蛤蜊。將柴魚湯頭舀進碗裡，每碗撒上1/2大匙海苔香鬆，再加上蔥末和紫菜絲即可。

Procedure:

1.	Add the water and rice wine in a pot and bring the mixture to a boil
2.	Brush the clams thoroughly (Please refer to Handle Clams). Cut the nori sheet into fine juliennes.
3.	Blanch the clams in the boiling water for 30 seconds. Remove the pot from the heat and discard the hot water. Refill the pot with cold water.
4.	Remove the meat from each clam (reserve 10 claims for later use). Put the clam meat and juice in a small bowl.
5.	Add the bonito stock and ginger in a small pot and bring the mixture to a boil then add the clam juice.
6.	Put the reserved clams into the pot and cook until they are open. Skim off the foams on the surface of the stock.
7.	Divide the cooked rice in two bowls, top with clam meat and 5 claims with shell. Ladle the stock into each bowl. Each bowl top with ½ tbs. of rice seasoning, half of the scallion and nori.

最後更新 (Last Update): 09/04/2017
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