【王子煮場】食得健康 丹麥橄欖油香草蒸蜆


身邊朋友知我愛下廚,大家去到世界各地都喜歡買當地的調味料,當手信送給我。

今次收到的,是優質的丹麥橄欖油和鹽。為了對得住咁遠機程給我送來,我決定用最簡單的食材例如鹽、胡椒粉、混合香料,去襯托這麼優質的橄欖油來煮蜆!

蜆,GWZfood,丹麥,初榨橄欖油

初榨橄欖油 不可高溫煮

橄欖油好處多,初榨的營養又比其他級數為好,不過遇熱會破壞原有營養價值,更有可能釋出致癌物。由於初榨橄欖油的煙點較低,最好離火才淋上,或拌沙律菜進食,我今日的做法也是把蜆蒸熟,最後才淋上來自丹麥的優質橄欖油!

 

Ingredients

Clams, mixed herbs, salt, olive oil, vermicelli

 

Method

蜆,GWZfood,丹麥,初榨橄欖油

Soak clams in brine, then rinse with tap water and leave to dry

蜆,GWZfood,丹麥,初榨橄欖油

Steam clams for 5 minutes

蜆,GWZfood,丹麥,初榨橄欖油

Pour olive oil over clams and add salt and pepper, and sprinkle mixed herbs

——Serve——

蜆,GWZfood,丹麥,初榨橄欖油

 

  •  After the clams are finished, there should be a plate of soup left which vermicelli can be cooked in.
  • Soak vermicelli in water until softened
  • Reboil leftover juices/soup from steamed clams, add a bit of water, bring to boil and cook vermicelli
Tips
  • PS Use Thai vermicelli, the one I recommend – can look back at my previous posts or ask me which one
  • PPS Use high quality salt and olive oil
  • PPPS Make sure not to overcook your clams. Different sized clams have different cooking times. Either way nothing should be more than 8 minutes

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

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