薑絲蛤蜊湯 KUAH KERANG

1. 蛤蜊泡水吐沙後洗淨備用；薑少許切絲，蔥切成蔥花備用。


2. 裝一鍋水燒開，放入薑絲、蛤蜊，煮至蛤蜊微開後，放入少許米酒、鹽調味。


3. 蛤蜊煮開後馬上熄火，撒上葱花即可。

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1. Kerang direndam air dan keluarkan pasir lalu cuci bersih, sedikit jahe diiris tipis, daun bawang diiris.


2. Masak 1 panci air, masukkan jahe iris, kerang masak sampai sedikit terbuka, masukkan sedikit arak beras, garam.


3. Tunggu kerang masak sampai terbuka lalu tutup api, ditabur daun bawang halus, siap disajikan.

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1. Wash clams and soaked in water after the sand spit back, a little shredded ginger, green onion cut into for standby.


2. Install a pot of water boil, add ginger, clams, cook until clams open, slightly, put a little rice wine, salt to taste.


3. Boil until clams flame, thrown into the can chopped green onion.

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1. Sò sau khi ngâm nước nhả cát rửa sạch:gừng 1 chút cắt sợi, cắt thành hành hoa.


2. Lấy một nồi nước đun sôi, cho vào chút gừng sợi, sò, nấu đến khi sò mở miệng cho vào chút rượu, muối gia vị.


3. Đợi sau khi sò mở miệng tắt lửa, rắc chút hành hoa là được.

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1. ล้างหอยกาบแช่ในน้ำหลังพ่นทรายกลับ ；ขิงหั่นฝอยเล็กๆต้นหอมตัด เป็นสแตน。


2. ติดตั้งหม้อต้มน้ำให้เพิ่มขิง ，หอยกาบ、หอยปรุงอาหารจนเปิดเล็ก น้อยใส่เหล้าขาวเกลือเพิ่มลิ้มรส。


3. ต้นจงเปลวไฟหอยกาบ ，โยนลงสามารถสับต้นหอมลง。