Sautéed Angled Loofah with Clams
繁體中文

Ingredients

Angled Loofah (cut 5cm/2" chunks) 2 Lb (900g) Clam 20 ea Ginger (finely julienned) 2 slice Water 6 cup Rice wine 2 Tbs Cooking oil 1 Tbs Salt 1/2 tsp

Instructions

1.	Place the water and rice wine in a pot; bring the mixture to a boil.
2.	Brush the clams thoroughly. Please refer to Handle Clams) .
3.	Preheat the wok. In the meantime, add the clams to the boiling water and cook for 30 seconds.
4.	Sequentially add 1 tbs. of oil, ginger, angled loofah and slat to the wok. Then transfer the clams to the wok.
5.	Cover the wok and cook over medium heat for 2 minutes. Remove the lid and stir for several times. Plate the loofah and clams and leave the unopened clams in the wok. Continue to cook until all the remaining clams are open. Discard any clam that is unable to open.

蛤蜊絲瓜
ENGLISH

材料

澎湖絲瓜 (切 5cm/2" 小塊) 2 磅(900克) 蛤蜊 20 顆 薑(切細絲) 2 片 水 6 杯 米酒 2 大匙 食用油 1 大匙 鹽 1/2 小匙

做法:

1.	將水和米酒放進鍋裡燒滾。
2.	把蛤蜊用刷子刷乾淨。(請參考蛤蜊處理)。
3.	炒鍋燒熱。另外將蛤蜊倒入滾水裡燙30秒。
4.	將1大匙油，薑絲，絲瓜和鹽依序加入炒鍋裡，再撈出蛤蜊進炒鍋內。
5.	炒鍋加蓋，用中火煮2分鐘。移開蓋子，翻炒數下後盛出裝盤。將尚未打開的蛤蜊留在蛤蜊繼續煮到打開為止。頑固未開的則丟棄不要。

最後更新 (Last Update): 09/04/2017
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