宴客神级头盘!橄榄油渍生蚝食谱!Jacky Yu
分类:E漫生活

蚝的吃法很多,生、半熟以至全熟都有不同风 味,今期分享的这道油渍生蚝,经煮製过后再配以橄榄油及香料腌製,鲜美之间多了一份吃蚝少有的质感及香气。如宴客时做头盘,此菜可预先做好,到上菜时连玻璃瓶一起上桌,卖相别致,更可节省你在厨房的工夫,腾出多些时间招呼客人。吃得开心!

宴客神级头盘!橄榄油渍生蚝食谱!Jacky Yu

 

宴客神级头盘!橄榄油渍生蚝食谱!Jacky Yu

材料

生蚝………………………………………………. 20只(约400g)

乾辣椒…………………………………………… 1只

月桂叶…………………………………………… 3片

蒜头………………………………………………. 1粒

新鲜刁草………………………………………… 10g

橄榄油……………………………………………. 约250m(l 要可盖过全部生蚝)

海盐……………………………………………….. 1汤匙

 

调味料

日本清酒…………………………………………. 3汤匙

美极鲜酱油……………………………………… 3汤匙

砂糖……………………………………………….. 1汤匙

 

做法

1. 辣椒乾去籽切段,蒜头切片,刁草略切,生蚝放入大碗中,下海盐捞匀,并用手抓洗至起灰色泡沫,以清水沖洗乾净,沥乾。

2. 将生蚝放入易洁镬中,以中火煮开,此时生蚝会出水,轻轻翻动生蚝,煮至水分收乾,加入调味料炒匀至酱汁收乾,熄火,捞起蚝,待凉备用。

3. 取一玻璃容器,放入煮好凉却的蚝,加入乾辣椒、月桂叶、 蒜片及刁草,倒入橄榄油,放入雪柜泡腌两天便可食用。

 

贴士

• 生蚝与橄榄油的比例,要以可浸过煮熟的蚝为準。

• 要买新鲜的生蚝,否则煮出来会带有腥味。

 

Ingredients

20(400g) Fresh oyster

1 Dry chilli

3 Bay leaf

1 Garlic

10g Fresh dill

250ml Olive Oil

1 tbsp Seasalt

 

Seasonings

3 tbsp Sake

3 tbsp Maggi seasoning

1 tbsp Sugar

 

Steps

 

1. Chop dry chili, slice the garlic, chop the dill. Put the oysters into a big bowl, add seasalt and mix the oysters together by hand until grey bubbles appear, wash the oysters, let dry.

2. Put oysters into a pan, cook with medium fire, panfry until the oyster water vapour, add seasonings and stir fry until the sauce turns thick. Put the oysters aside and cold down.

3. Put the oysters into a jar, add chili, bay leaves, garlic and dill. Pour olive oil, put into the fridge and marinated for two days, serve.

 

Tips

• The amount of olive oil needs to fully cover the oysters

• Use fresh oysters, otherwise bad smell may appears.

宴客神级头盘!橄榄油渍生蚝食谱!Jacky Yu

宴客神级头盘!橄榄油渍生蚝食谱!Jacky Yu

宴客神级头盘!橄榄油渍生蚝食谱!Jacky Yu

宴客神级头盘!橄榄油渍生蚝食谱!Jacky Yu

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