蒜蓉粉絲蠔煲 Vermicelli Garlic Oyster Casserole **字幕CC Eng. Sub**

🟢材料：
急凍蠔 500克
粉絲 50 克
雞湯 250 毫升
蒜頭 1 個
紅蔥頭 1 粒
薑、蔥 適量
蠔油 1湯匙
糖1/2茶匙
胡椒粉 少許

🟢 做法：
1️⃣ 將急凍蠔用少許鹽浸泡 5 分鐘，再以澱粉輕柔攪拌洗淨，沸水中加入薑和蔥段，把蠔汆水 15 秒撈出，過冷水，瀝乾備用。
2️⃣ 粉絲用250 毫升雞湯浸泡 15 分鐘。
3️⃣ 蒜蓉、薑蓉、紅蔥頭蓉混合，灒入熱油，加入蠔油 1湯匙、糖1/2茶匙、適量胡椒粉拌勻。
4️⃣ 砂鍋中爆香薑和紅蔥頭，加入粉絲和雞湯，蓋鍋煮 1 分鐘。
5️⃣ 放入蠔，蒜蓉醬鋪在蠔上面，蓋鍋煮 1 至 2 分鐘即可出鍋。

🟢 Ingredients:
Frozen oysters - 500g
Vermicelli - 50g
Chicken broth - 250ml
Garlic - 1 bulb
Shallot - 1 bulb
Ginger, Spring onions - as needed
Oyster sauce - 1 tablespoon
Sugar - 1/2 teaspoon
Pepper powder - a pinch

🟢 Cooking Directions:
1️⃣ Soak the frozen oysters in water with a pinch of salt for 5 minutes. Gently wash them with starch, then blanch in boiling water with ginger and spring onion for 15 seconds. Scope out and cool with cold water, drain and set aside.
2️⃣ Soak the vermicelli in 250ml chicken broth for 15 minutes.
3️⃣ Mix minced garlic, minced ginger, and minced shallot. Pour hot oil over them, then add 1 tablespoon of oyster sauce, 1/2 teaspoon of sugar, and a pinch of pepper powder. Stir well.
4️⃣ In a casserole, sauté ginger and shallot, then add vermicelli and chicken broth. Cover the casserole and cook for 1 minute.
5️⃣ Add the oysters, spread the garlic mixture over them, cover and cook for another 1 to 2 minutes. Serve hot.

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