煮冬瓜別放鹽，試試『干貝蛤蠣燒冬瓜』吧！用乾貨取勝的臺菜好滋味～冬瓜料理，冬瓜食譜，燒冬瓜

煮冬瓜別放鹽，試試『干貝蛤蠣燒冬瓜』吧！用乾貨取勝的臺菜好滋味～冬瓜料理，冬瓜食譜，燒冬瓜

Hi everyone,
today we are going to demonstrate the stewed winter melon. Purge sand and grit from.
Soak dried scallops and shrimp in water for 5 minutes. Remove the skin and center of the winter squash and cut into pieces.
Touch to check whether there are rough epidermal fibers and then remove it Cut into pieces. Then minced up some garlic, ginger and celery. Remove the dried scallops from the water
and press them with the back of a knife to disperse. Prepare cornstarch slurry, I use 1/2 tsp to measure, I use a 1:3 ratio of cornstarch to water. You will get a total of 1 tbsp of cornstarch slurry. Stir-fry minced garlic, minced ginger, dried scallops and dried shrimp in some hot oil, this step must smell the scent. Add the winter melon to the pot and stir-fry slightly, then add the rice wine. Add water and bring to a boil, then turn down the heat, cover the pot and cook for about 4~6 minutes until you like the softness. (The amount of water and cooking time can be adjusted according to the ripeness of the melon) Add clams and cover to speed up clams have opened time (about 1 minute). Remove the clams have opened prevent the meat from aging over time.
(Leave the clam broth in the pot) Be sure to mix well cornstarch slurry and add all Stir-fry quickly and evenly. Clams back in the pot, stir-fry and turn off the heat. (Add a little chopped celery)
Believe me, you don’t need to season it with salt Because winter melon has a “sponge” like quality
No matter what you give it, it will absorb its taste Dried scallops, clams and dried shrimp are absolutely the most natural salt and freshness feedback. Remember to use a spoon when enjoying it so that you don’t miss each ingredient. Finally, I would like to tell you that my profession is actually a food photographer You can find food photography physical and online course on my website
(but only Chinese I’m sorry) Both still photography and motion picture courses are available I recently started a new “Mobile Video Recording and Editing” course If you are interested, welcome to www.coya.tw See you next time!

比較常看到用紅燒或是煮湯的方式來料理冬瓜，但其實冬瓜的特性類似『海綿』，你給它什麼食材和調味，它都可以輕易吸附其味道，因此可以用曬乾的干貝、蝦米搭配新鮮蛤蠣『餵』冬瓜，不需要放鹽巴調味也能讓清淡的冬瓜變得極有滋味，因為乾貨就是最天然的鹽分和鮮味回饋~！

🔹干貝蛤蠣燒冬瓜🔹
冬瓜肉 1片約300g (去皮去心後的重量)
乾干貝 10~15g(泡水前的重量)
蛤蠣 150g(事先吐沙)
開陽(蝦米) 6g
薑 1茶匙(切碎)
蒜頭 2瓣(切碎)
米酒 1大匙
水 50~80ml(依冬瓜熟度自由調整)
薄芡水 1大匙(粉水1:3去調) 詳見影片示範
芹菜末 少許

作法：
1. 乾干貝(2023更新：乾干貝泡水1小時)、開陽泡水5分鐘後瀝掉。
2. 冬瓜去皮去心切小塊，開陽用刀背壓散。
3. 熱鍋下2大匙油，炒香薑末、蒜末、乾干貝和開陽。
4. 炒出香味後下米酒和冬瓜翻炒一下。
5. 加水煮滾後蓋上鍋蓋，小火滾約4~6分鐘(依冬瓜熟度和你喜歡的軟硬度調整水量和時間，冬瓜越熟水份就越多，煮起來越快軟)。
6. 放入蛤蠣後蓋上鍋蓋幫助開嘴，約1分鐘，如果蛤蠣開嘴時間不一致，可以先取出已開嘴的蛤蠣避免肉質老掉。
7. 薄芡水攪勻淋上，快速翻炒即可起鍋。
8. 加少許芹菜提香。

#冬瓜料理 #冬瓜食譜 #燒冬瓜 #蛤蠣冬瓜 #干貝冬瓜 #臺菜 #台灣菜

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Recipe:

300g winter melon (only flesh)
10~15g dried scallops
150g clams
6g dried shrimp
1tsp ginger, minced
2 cloves garlic, minced
1 tbsp rice wine (optional)
50~80ml water
1 tbsp cornstarch
celery (to taste)

1.Purge sand and grit from clams. Soak dried scallops and shrimp in water for 5 minutes.

2.Remove the skin and center of the winter squash and cut into pieces. Dried scallops press them with the back of a knife to disperse.

3.Stir-fry minced garlic, minced ginger, dried scallops and dried shrimp in 2tbsp hot oil, this step must smell the scent.

4.Add the winter melon to the pot and stir-fry slightly, then add the rice wine.

5.Add water and bring to boil, then turn down the heat, cover the pot and cook for about 4~6 minutes until you like the softness. (The amount of water and cooking time can be adjusted according to the ripeness of the melon, the riper the winter melon is, the riper the melon is, less water you use and the shorter the cooking time.)

6.Add clams and cover to speed up clams have opened time (about 1 minute). Remove the clams have opened prevent the meat from aging over time.(Leave the clam broth in the pot)

7.Be sure to mix well cornstarch slurry and add all Stir-fry quickly and evenly.

8.Add a little chopped celery, Done!

Believe me, you don’t need to season it with salt, because winter melon has a “sponge” like quality no matter what you give it, it will absorb its taste. Dried scallops, clams and dried shrimp are absolutely the most natural salt and freshness feedback.

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