白灼鮮魷
Easy
鮮魷灼得嫩滑彈牙，配上惹味嘅豉油芥末醬，幾分鐘就搞掂。
白灼鱿鱼｜ 鲜嫩爽脆，原汁原味，简单快捷下酒菜
影片來源:大熊先生cookathome
Cooking Steps
10
STEP 1 OF 10
切魷魚
USES
魷魚, cut into rings (600 克)
YouTube大熊先生cookathome
Open on YouTube ↗將魷魚切成大細均勻嘅件，細條嘅就切半。
STEP 5 OF 10
準備浸煮湯底
USES
鹽 (0 適量)·白糖 (0 適量)·白胡椒粉 (0 適量)·米酒, splash (0 適量)
YouTube大熊先生cookathome
Open on YouTube ↗另起一煲水煮滾，落鹽、米酒同胡椒粉。
STEP 6 OF 10
落香料
USES
薑, sliced (4.5 片)·蔥, white parts only (3 棵)·唐芹, cut into sections (60 克)·指天椒, sliced (3 條)
YouTube大熊先生cookathome
Open on YouTube ↗放入薑片、辣椒、西芹同蔥段。
STEP 10 OF 10
調芥末醬
USES
生抽, (for sauce) mix with wasabi (2 湯匙)·芥辣, (for sauce) to taste (0.33 湯匙)
YouTube大熊先生cookathome
Open on YouTube ↗將芥末同豉油喺小碗入面攪勻即成。
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