清酒 or 白酒煮蜆 or 煮螺

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?

rite, 日本清酒係由米做成架! cook shell or orther seafood also is good

must put some black papper

Can we use white wine (白葡萄酒) to cook shell, I mean 煮蜆 or 煮螺?
 
 Or to use 日本清酒 is better? 我未買過清酒, any brand is good?
 
 Please share your experience, thanks

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.
 
 An open bottle of white wine can't be kept for long(around 3 days at most) if it's a table wine.
 
 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.
 
 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.

typo : It goes extremely "well"

is it still need add " WATER " or just 100 % wine/sake to cook ?

Is "Noilly Prat" a kind of liquor, like sherry, sake? Or it is a brand name.
 
 Is "Noilly Prat" available in Hong Kong, where can I get it?
 
 Many thanks.

To Artmon,
 
 "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.
 
 http://www.noillyprat.com/gb/index.htm
 
 
 To ko,
 
 You need to add stock too to cook. FYI:
 
 蜆肉天使幼麵
 
 材料
 天使幼麵300克
 蜆600克
 白酒150毫升
 洋蔥1個
 橄欖油1湯匙
 牛油25克
 蒜頭2粒
 生粉2茶匙
 忌廉300毫升
 蛋黃1個
 檸檬1/2個
 芫茜3棵
 鹽1/4茶匙
 胡椒粉少許
 
 做法
 
 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。
 
 2 洋蔥、蒜頭、芫茜切碎，檸檬榨汁，蜆洗淨。
 
 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。
 
 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。
 
 5 忌廉汁煮好後加入芫茜碎及天使幼麵，拌勻即可食用。
 
 
 http://www.leisure-cat.com/frm_1005.htm
 
 白酒煮花硯 Clams in White Wine Sauce
 
 原作者：阿貓
 
 材料（六人份量）
 
 花硯兩斤　
 蒜茸兩湯匙
 牛油兩湯匙
 橄欖油四湯匙
 白酒半杯
 清雞湯３００毫升
 水３００毫升
 胡椒粉少�
 蕃茜少�
 　　
 製作過程
 
 燒紅鑊，加入橄欖油及牛油，
 待牛油起泡，放入花硯炒一分鐘，
 
 加蒜茸再炒兩分鐘，贊入清雞湯和水，
 蓋上鑊蓋，煮花硯熟至全開。
 
 贊入白酒，灑上胡椒粉及蕃茜，可上碟。

typo
 
 胡椒粉少�
 蕃茜少�

Thanks rr

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?
 
 Thank you in advance.

我將Ｄ清酒當紹酒一樣，放晌廚房陰涼地方，大半年都ＯＫ。

清 酒 or 白酒 煮 蜆 or 煮螺

清酒 or 白酒煮蜆 or 煮螺