Sautéed Mussels and Chives in Amoy Spicy Eggplant Sauce (魚香青口炒韮菜花)
Amoy’s Sauce for Spicy Eggplant is inspired by the authentic flavours of Sichuan. It is made with fermented soyabeans, garlic, and chilli and canola oil- enabling a great kick of spice! There are no added preservatives and flavour enhancers.
Ingredients:
Frozen mussel meat 185g, Flowering chives strips 200g, Squid 100g, Minced garlic 1 tsp
Seasoning:
Amoy Sauce for Spicy Eggplant 1 1/2 tbsp, Sugar 1/4 tsp
Thickening:
Corn starch 1/2 tsp, Water 2 tsp
Method:
1. Defrost mussels then blanch for 1 minute. Drain and set aside.
2. Peel the skin off the squid and clean it. Score it on the diagonal then cut into pieces. Blanch for 1 minute then drain.
3. Heat the pan with oil, slightly sauté flowering chives for a while. Take them out. Add more oil to the pan then sauté minced garlic. Put in mussels and squids then stir-fry them. Stir in flowering chives and seasonings. Add the thickening and cook until it reduces.
材料:
凍青口肉185克, 韮菜花段200克, 鮮魷100克,蒜蓉1茶匙
調味料:
淘大魚香茄子醬1 1/2湯匙, 糖1/4茶匙
芡汁：
粟粉1/2茶匙, 水2茶匙
做法 :
1. 青口解凍後, 汆水1分鐘, 隔水待用。
2. 鮮魷去衣, 洗淨, 切紋及切件, 汆水1分鐘, 隔去水份。
3. 燒熱油, 先略爆炒韮菜花一會, 盛起。鑊中再加油, 炒香蒜蓉, 下青口及鮮魷炒勻, 加入韮菜花及調味料兜勻, 埋芡後上碟。
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