泡菜海鲜豆腐锅
Kimchi Seafood Hot Pot

材料
1大匙油
300g 泡菜
1小条红罗卜 (去皮,切小块)
5只大虾
300g鲜鱿鱼 (切圈)
5粒鱼丸
15粒蛤蜊 (吐干净土)
1粒白鲳鱼 (切块)
3棵大蒜 (切片)
150g金针菇
2块豆腐 (1块切开成4块)
80g冬粉 (浸软)
调味料
800ml水
1/2大匙磨幼豆酱
1小匙盐
1/4小匙糖
做法
- 将油和泡菜放入大瓦煲里炒香,加入红萝卜炒匀,加入调味料煮滚。
- 将其余材料放入煲里,加盖煮滚,转中小火煮多5分钟即可。
- 原煲上桌,趁热配饭享用。

INGREDIENTS
1 tbsp oil
300g kimchi
1 small carrot (peeled and cut into chunks)
5 big prawns
300g fresh squids (cut into rings)
5 fish balls
15 clams (removed the sand)
1 white pomfret (cut into pieces)
3 stalks leek (cut into slices)
150g golden pin mushrooms
2 block toufu (cut each into 4 pieces)
80g glass noodles (soaked)
SEASONING
800ml water
1/2 tbsp ground soya bean paste
1 tsp salt
1/4 tsp sugar
METHOD
- Put oil and kimchi in a big clay pot and stir0fry until aromatic. Add in carrot and stir-fry until well mixed. Add seasoning and bring to boil.
- Add in the remaining ingredients, cover with lid and bring to boil. Reduce heat to medium low and simmer for another 5 mins.
- Serve hot with rice.
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