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【團圓百味】魷魚螺肉蒜組合(罐頭+乾魷魚)

【團圓百味】魷魚螺肉蒜組合(罐頭+乾魷魚)

嚐嚐那清甜而入味的湯頭,具彈性越咬越好滋味的調味螺肉,鬆軟的排骨,蒜苗的滋味融合了新鮮卻也溫潤的團圓味。這是一道天山行過年過節都會吃的菜餚,是家的味道。是道地台菜。

材料:
▸ 乾魷魚泡鹽溫水
▸ 螺肉罐頭一罐
▸ 蒜苗切斜段
▸ 芹菜切段

作法:
1. 以滾水川燙排骨。
2. 倒掉滾水,加水續煮排骨至滾。
3. 螺肉罐頭,僅放汁,螺肉勿入煮。
4. 另起一炒鍋,以豬油爆香發泡完成的魷魚。
5. 將爆香之魷魚倒入排骨湯鍋內熬煮至滾,加入鹽調味。
6. 再將剩餘螺肉一起共煮至沸騰,中間也要邊加熱水,避免湯燒乾。
7. 起鍋前放入芹菜及蒜茸增添香氣。


全館購物滿1500元,即可享台灣免運費優惠 on order

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