清 酒 or 白酒 煮 蜆 or 煮螺
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其實你地講的白酒是 中國白酒 (米酒) , 還是white wine (白葡萄酒), 清 酒 係唔係日本米酒?
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rite, 日本清酒係由米做成架! cook shell or orther seafood also is good
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must put some black papper
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Can we use white wine (白葡萄酒) to cook shell, I mean 煮 蜆 or 煮螺?
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<br>Or to use 日本 清 酒 is better? 我未買過清 酒, any brand is good?
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<br>Please share your experience, thanks
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You can use white wine to cook clams but it has to be "dry". Usually one can find a small bottle (1/4 l)of white wine for cooking in some very big supermarket. For such a dish only about 1/2 cup to 1 cup is needed or even less. It varies with individual preference or recipes.
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<br>An open bottle of white wine can't be kept for long(around 3 days at most) if it's a table wine.
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<br>If you want to find something durable(say, more than a year) after opening, buy a bottle of "Noilly Prat"(dry = 18% alcohol). It goes extremely with seafood and fish.
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<br>Sake is good too and can be kept for some time after opening too. I forgot the name of the one I used to use. Anyway, it's in a green bottle and it's dry.
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typo : It goes extremely "well"
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is it still need add " WATER " or just 100 % wine/sake to cook ?
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Is "Noilly Prat" a kind of liquor, like sherry, sake? Or it is a brand name.
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<br>Is "Noilly Prat" available in Hong Kong, where can I get it?
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<br>Many thanks.
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To Artmon,
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<br>"Noilly Prat" is a dry French vermouth, can be used in cocktails and cooking. It's a registered name. (There are other vermouths from different countries.) From the website below you can see how a bottle of "Noilly Prat" looks like. Generally you can find it in super big Park'N or gweilo supermarket. If not, just have a bottle of dry vermouth. Though it may taste a bit different. Just like amaretto, I've tried 3 brands and I find "Disaronno amaretto" is the most delicious one.
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<br>http://www.noillyprat.com/gb/index.htm
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<br>To ko,
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<br>You need to add stock too to cook. FYI:
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<br>蜆肉天使幼麵
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<br>材料
<br>天使幼麵300克
<br>蜆600克
<br>白酒150毫升
<br>洋蔥1個
<br>橄欖油1湯匙
<br>牛油25克
<br>蒜頭2粒
<br>生粉2茶匙
<br>忌廉300毫升
<br>蛋黃1個
<br>檸檬1/2個
<br>芫茜3棵
<br>鹽1/4茶匙
<br>胡椒粉少許
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<br>做法
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<br>1 煲滾1公升清水,加入1/2茶匙鹽,放入天使幼麵煮2分鐘,然後過冷河,瀝乾水份備用。
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<br>2 洋蔥、蒜頭、芫茜切碎,檸檬榨汁,蜆洗淨。
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<br>3 燒熱橄欖油,爆香洋蔥,加入蜆及白酒,煮6-8分鐘至蜆熟,然後把蜆肉取出,留下少量蜆殼作裝飾之用,湯汁盛起備用。
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<br>4 煮溶牛油,爆香蒜蓉,加入生粉拌勻,倒入湯汁、忌廉煮2-3分鐘、再依次倒入蛋黃、檸檬汁、鹽、胡椒粉及蜆肉,煮至濃稠。
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<br>5 忌廉汁煮好後加入芫茜碎及天使幼麵,拌勻即可食用。
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<br>http://www.leisure-cat.com/frm_1005.htm
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<br>白酒煮花硯 Clams in White Wine Sauce
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<br>原作者:阿貓
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<br>材料(六人份量)
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<br>花硯 兩斤
<br>蒜茸 兩湯匙
<br>牛油 兩湯匙
<br>橄欖油 四湯匙
<br>白酒 半杯
<br>清雞湯 300毫升
<br>水 300毫升
<br>胡椒粉 少�
<br>蕃茜 少�
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<br>製作過程
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<br>燒紅鑊,加入橄欖油及牛油,
<br>待牛油起泡,放入花硯炒一分鐘,
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<br>加蒜茸再炒兩分鐘,贊入清雞湯和水,
<br>蓋上鑊蓋,煮花硯熟至全開。
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<br>贊入白酒,灑上胡椒粉及蕃茜,可上碟。
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typo
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<br>胡椒粉 少�
<br>蕃茜 少�
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Thanks rr
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I bought a bottle of Sake yesterday, have not used it. Have a question, I am not be able to finish it once. Do I need to store in fridge after opening, and how long can I keep the sake after opening?
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<br>Thank you in advance.
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我將D清酒當紹酒一樣,放晌廚房陰涼地方,大半年都OK。