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。