香草沙律醬焗蠔

[b]蠔之解凍：[/b]
用水浸約30分鐘至溶雪及蠔肉變軟身，用柔軟乾布吸乾蠔身水份就可，不用汆水。

[img]http://static.apple.nextmedia.com/images/apple-photos/apple_sub/20131130/small/30fj14pzok.jpg[/img]
[img]http://static.apple.nextmedia.com/images/apple-photos/apple_sub/20131130/small/30fj16p.jpg[/img]
[img]http://static.apple.nextmedia.com/images/apple-photos/apple_sub/20131130/small/30fj17p.jpg[/img]

[b]香草沙律醬焗蠔[/b]
蠔底部以殼保護，頂部以醬汁遮蓋，焗爐的上下火剛剛焗熟蠔的外層，蠔肉便能保持鮮嫩。老師傅說蠔與酸味很配合，用Creamy帶酸味的沙律醬做醬汁最好！

[img]http://static.apple.nextmedia.com/images/apple-photos/apple_sub/20131130/small/30fj02p.jpg[/img]


[b]材料（1件）：[/b]
廣島蠔1隻、香草醬5克、沙律醬20克、鹽少許

[b]做法：[/b]
1.蠔放在蠔殼或錫紙蛋糕杯上，撒上鹽。

2.香草醬和沙律醬拌勻，均勻塗在蠔表面。

3.把蠔放預熱250℃焗爐焗4分鐘至醬料表面金黃即成。


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2

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3


來源:蘋果日報網站