Taste of Asia


Sautéed Mussels and Chives in Amoy Spicy Eggplant Sauce (魚香青口炒韮菜花)


Frozen mussel meat 185g, Flowering chives strips 200g, Squid 100g, Minced garlic 1 tsp


Amoy Sauce for Spicy Eggplant 1 1/2 tbsp, Sugar 1/4 tsp


Corn starch 1/2 tsp, Water 2 tsp


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.


凍青口肉185克, 韮菜花段200克, 鮮魷100克,蒜蓉1茶匙


淘大魚香茄子醬1 1/2湯匙, 糖1/4茶匙


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。