Mussels with Black Bean 豆豉青口
chevron_left chevron_right

Mussels with Black Bean 豆豉青口

  • Preparation time: 10 minutes 准备时间:10分钟
  • Cooking time: 15 minutes 烹饪时间:15分钟
  • Difficulty Level: ** 难度:**
  • 1kg mussels (black mussels preferred) 1 公斤青口 (这里用的是澳大利亚塔斯曼青口,比纽西兰青口小,黑色,但是嫩很多,入口鲜美)
  • 1 garlic clove, finely chopped 1 片蒜,切碎
  • 1 teaspoon finely chopped ginger 1 茶匙切碎的姜
  • 2 spring onions (scallions), finely chopped 2 根葱,切碎
  • 1 red chilli, chopped 1 个辣椒,切碎
  • 1 tablespoon Shaoxing rice wine 1 汤匙绍兴酒
  • 1 tablespoon salted, fermented black beans, rinsed and mashed 1 汤匙豆豉,洗净压碎
  • 2 tablespoons chicken stock 2 汤匙鸡汤 (无鸡汤用1茶匙鸡粉代替)
  • 1 teaspoon sesame oil 1 茶匙麻油
How to Cook
  1. Scrub the mussels, remove any beards, and throw away any that do not close when tapped on the work surface. 洗净青口,去除须,并且丢弃任何张开的不新鲜的青口。
  2. Place the mussels in a large dish in a steamer. Steam over boiled water in a covered wok for 4 minutes, discarding any that do not open after this time. 把青口放置在一个大盘子上,隔开水蒸4分钟,然后把没有张口的丢弃。
  3. Meanwhile, heat the oil in a small saucepan. Add the garlic, ginger, spring onions and chilli and cook, stirring, for 30 seconds. Add the remaining ingredients, and blend well. Bring to the boil, then reduce the heat and simmer for 1 minute. 同时,在小锅里热油。加入蒜,姜,葱和辣椒,翻炒30秒。 加入剩余的佐料,搅拌,等到沸腾,把火关小,焖1分钟。
  4. To serve, remove and discard the top shell of each mussel, pour 2 teaspoons of the sauce into each mussel and serve on the shell. 把蒸好的青口放在上菜的盘中,去除上半部壳,淋2 茶匙预备好的佐料在每一个青口上。
Data sheet