July 6, 2020
- Share This Article:
【#小暑】天氣炎熱來吃海鮮
⭐️清熱配搭口味清新
⭐️泰式風味最適合夏日
#節氣煮煮Cin
小暑養生重點：「清熱消暑，健脾利濕」
椰青：清熱解暑，生津止渴
花蛤／蜆：滋陰化痰，利水止渴
椰青煮花蛤
材料：椰青1個、花蛤／蜆1斤（約600g）、上湯200毫升、香茅1根、南薑1角、紅蔥頭3枚、青檸兩個、檸檬葉數片、九層塔少量、鹽及糖少量
做法：
1. 所有新鮮材料洗淨，水中加入3-4茶匙鹽，加入花蛤／蜆以浸泡30分鐘吐沙後備用。
2. 用大刀底尖位沿椰青頂邊劈開，椰青水倒出及刮起椰肉備用。香茅以刀背拍打後切段，南薑切片，紅蔥頭切絲備用。
3. 以少量油爆香紅蔥頭至金黃色，加入南薑及香茅炒香，加入花蛤／蜆、椰青水及椰肉以及上湯，調中大火，蓋上煲煮至殼打開。
4. 加入檸檬葉，擠青檸汁後試味，隨口味加上少量鹽及糖調味，上碟時加入九層塔即成。
Healthy living during Minor Heat Solar Term:
“Clear summer heat, strengthen the spleen and promote fluid production.”
Young coconut: Clears heat and relieves summer heat, promotes fluid production and relieves thirst.
Clam: Nourishes yin and relieves phlegm, promotes fluid production and relieves thirst.
Thai young coconut clam
Ingredients: 1 young coconut, 600g clam, 200ml chicken broth, 1 lemongrass stalk, 1 segment of galangal, 3 shallots, 2 limes, kaffir lime leaves, Thai basil, salt
Preparation:
1. Rinse all the fresh ingredients. Add 3-4 tablespoons of salt into cold water and soak the clams for at least 30 minutes to release any grit and sand.
2. Cut off the top of the young coconut, set aside coconut water and scraped coconut meat. Tap the lemongrass stalk with the back of knife, slice into pieces. Slice the galangal and shallots into shreds.
3. Heat the pan with oil, add lemongrass, galangal and shallot, cook till golden brown and fragrant. Add clams, young coconut water and chicken stock, return to a boil with medium to high heat until the clams fully open.
4. Add kaffir lime leaves, season with lime juice, salt and sugar. Garnish and serve with Thai basil.
