帶子 (Scallops) – 溫馨小廚

這個小食，作者很喜歡，但現在卻貴得駭人，九十多元才一小包，只是得大約7-8粒，所以十多年也沒有再吃過，可能作者比較窮吧，真的不捨得買來吃。

I love this Japanese snack very much since I tasted it first time, however, it’s very expensive nowadays, HK$90 only got 7-8 pcs per pack, so I haven’t been eaten this for more than 10 years, maybe I’m poor, I don’t want to waste money for such an expensive snack.

最近見急凍北海道熟帶子在超市大特價，作者大膽地買回來試做這個小食，希望重拾這味道。讀者可以買生的也可以，但先用鹽水汆水一會，不然就很容易散開的。

Recently, I found the cooked Hokkaido scallop on sale, so I bought one pack and wanna try to make this and get it back to my life. You can also buy raw one, but you have to boil it using salted water for a while first, otherwise, it will be broken apart.

另外，在這聲明，如讀者用一般風乾機，不是用作者的紅外線風乾機，請不要動手做這小食，這基於食物安全問題，因為一般風乾機是沒有消毒細菌的功能，所以為自身安全為上，不要試圖去做。

On the other hand, If you are not using NIR dehydrator, only using normal dehydrator, please don’t make this snack, this according to food and hygiene regulations, since NIR dehydrator only can kill the surface of bacteria and microogranism, but normal dehydrator cannot do so, please don’t try to kill yourself.

材料 (Ingredients) ：

帶子 (cooked/raw scallops) – 1 包 (1 pack)

牛油 (butter) – 30g

日本豉油 (Japanese Soy Sauce) – 2杯 (2 cups)

味琳 (Mirin) – 2湯匙 (2 tablespoons)

日本清酒 (Sake) – 2 湯匙 (2 tablespoons)

糖 (sugar) – 1湯匙 (1 tablespoon)

水 (water) – 200ml+200ml

蜜糖 (honey) – 1湯匙 (1 tablespoon)

生粉 (any kind of starch powder) – 3湯匙 (3 tablespoons)

做法 (Method)：

1. 清洗帶子，除去帶子的肝臟及腸，用廚房紙印乾水份（如果讀者怕麻煩，可以買來沒有帶子裙（光身）那款，那就可以跳過這步驟）
Clean the scallops, tear off liver carefully，pat dry it using paper/towel (if you don’t want to do this step, you can buy some raw one without liver)

2. 準備一個小鍋，下牛油，加入帶子後，快速翻兩邊，不需要煎，只是讓帶子吸味
Prepare a small pot, put some butter and let it melt, then put in scallops, but don’t grill it, just flip it two sides quickly, let it absorb the fragrance only

3. 立即加入清酒，然後再倒入日本豉油、味琳、水及糖，試味
Add in sake quickly, let it absorb a while, then add Japanese soy sauce, mirin, water and sugar, and taste it first

4. 記得久不久翻兩邊，煮5分鐘，盛起，放涼一會
Let it cook for 5 minutes and don’t forget to flip it over in between, then take out and put aside

5. 繼續煮調味汁，加入生粉水，煮至調味汁杰身，再放涼一會
Continue to cook the sauce, add starch powder until the sauce between thicken, and let it cool down a bit

6. 準備風乾機盤，鋪上牛油紙，把帶子醮上調味醬後，塗上蜜糖，再小心地加上一點點調味醬
Prepare dehydrating tray, put on the baking paper, dip the scallops into the sauce, and put it in the tray, then glaze some honey and put some sauce on the top

7. 開solar mode, 風乾至帶子乾身就可以了。
Set the dehydrator on solar mode, let it dehydrate until dry.

Tips : 1. 想風乾得靚身，久不久翻轉，及差不多完成時再塗上蜜糖，就可以做到有光澤
If you wanna make it looks shiny outside, you can flip it over some time and glaze some honey on top.

2. 想食辣味，可以在煮調味汁時加入辣椒碎就可以了。
If you love spicy flavour, just add some chopped chilli while cooking the sauce

3. 可以做原味，但一樣先用牛油煮兩邊及塗上蜜糖。
You can also make original flavour, but still have to cook with butter and glaze some honey on the top.

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關於意大利米，作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款： Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli，它們的吸水程度也不同，例如： Vialone Nano係所有米種中吸水力最強的，他們煮的時候就要快及比較水性，好樣我們中國人的湯飯似的，不是我們常見比較黏性的那樣，所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款，大致是 Arborio, Carnaroli and Vialone Nano，一般比較容易控制的是Arborio, 其餘兩款也吸水性強，很易煮得過火，所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli. Different rice have its own absorbs condiments, i.e. Vialone Nano is the most absorbs condiments among others, so it easy to overcooked and required fast cooking than others. Actually, you can only find 3 common types of risotto : Arborio, Carnaroli and Vialone Nano in Hong Kong supermarket, but most of people cooking risotto with Arborio, because it’s more easy to control while cooking, the rest of two are easy to overcooked though.

煮意大利飯時，其實有一個既定的程序，亦在煮的過程中也要小心留意，必須一邊攪一邊加湯，不可一次性加入，否則會黏底及吸水不好；此外，記得意大利米一定不能洗米的。

While cooking risotto, they have a standard procedure, you have to look into it, you must have to stir it always and add stock little by little, otherwise it will stick the pan and not cook throughly, also, you don’t have to waste risotto before cooking.

好了，讀者應該也大概明白小小意大利米的知識，就開始我們今天的菜式吧。

OK, let’s go start cooking dish now.

材料 (Ingredients) ：

原粒黑松露 (Fresh/preserved whole black truffles) – 1個 (1 pc)

黑松露醬 (black truffles sauce) – 1湯匙 (1 tablespoons)

乾牛肝菌 (fried ceps) – 20g

帶子 (scallops) – 4隻 (4 pcs)

意大利米 (Arborio rice) – 150g

洋蔥 (onion) – 1個 (1 pc)

白酒 (white wine) – 150ml

菜湯 (vegetable stock) – 1公升 (1 litre)

牛油 (butter) – 150g

羊奶芝士 (pecorino cheese) – 少量 (few)

做法 (Method) :

1. 把乾牛肝菌浸於水中20分鐘、洋蔥切小粒、清洗帶子及吸走水份
soak the dried ceps into water for 20 minutes, cut the onion into small cubes, wash and pat dry scallops

2. 準備一個平底鍋，放入牛油，當牛油溶化，加入帶子煎至兩邊金黃，盛起備用
Prepare a saucepan, add butter, add scallops and cook until two sides are golden brown, take out and set aside

3. 在同一個鍋，加入橄欖油，加入洋蔥炒至軟身
In the same pan, add some olive oil, add onion and cook until soft

4. 加入牛肝菌，伴勻後再加入意大利米，再伴勻
Add fried ceps, stir well and add rice, and stir well again

5. 倒入白酒，並讓它揮發一會
Add white wine and let it evaporate for a while

6. 再加入浸牛肝菌的水，一邊煮一邊攪
Add the dried ceps water, stir it while cooking

7. 當水份不足時，就加入菜湯，大約加3-4次
When not enough water, add vegetable stock little by little, stir it gently, and add around 3-4 times

8. 見意大利飯開始差不多脹大一倍以上，試試是否適合自己的口感，可以的話就可以熄火

When you see the risotto rise for double size, taste it whether its OK or not, if OK, then turn off the heat

9. 加入黑松露醬、牛油及羊奶芝士碎，伴勻，蓋上，待2-3分鐘
Add black truffles sauce, butter and pecorino cheese, stir well and lid on for 2-3 minutes

10. 分好碟後，放上帶子，把原粒黑松露一片片的刨在上面就完成。
Put it on the plate, put the scallops on top and slice the black truffles on the top and finished.

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Category: 帶子 (Scallops)

[原創食譜 Original Recipe] 自製小食篇－日式燒帆立貝小食 (HOMEMADE SNACK – Japanese Flavoured Scallops dried snacks)

材料 (Ingredients) ：

做法 (Method)：

Tips : 1. 想風乾得靚身，久不久翻轉，及差不多完成時再塗上蜜糖，就可以做到有光澤
If you wanna make it looks shiny outside, you can flip it over some time and glaze some honey on top.

2. 想食辣味，可以在煮調味汁時加入辣椒碎就可以了。
If you love spicy flavour, just add some chopped chilli while cooking the sauce

3. 可以做原味，但一樣先用牛油煮兩邊及塗上蜜糖。
You can also make original flavour, but still have to cook with butter and glaze some honey on the top.

黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

材料 (Ingredients) ：

做法 (Method) :

材料 (Ingredients) ：

做法 (Method)：

Tips : 1. 想風乾得靚身，久不久翻轉，及差不多完成時再塗上蜜糖，就可以做到有光澤 If you wanna make it looks shiny outside, you can flip it over some time and glaze some honey on top.

2. 想食辣味，可以在煮調味汁時加入辣椒碎就可以了。 If you love spicy flavour, just add some chopped chilli while cooking the sauce

3. 可以做原味，但一樣先用牛油煮兩邊及塗上蜜糖。 You can also make original flavour, but still have to cook with butter and glaze some honey on the top.

材料 (Ingredients) ：

做法 (Method) :

Tips : 1. 想風乾得靚身，久不久翻轉，及差不多完成時再塗上蜜糖，就可以做到有光澤
If you wanna make it looks shiny outside, you can flip it over some time and glaze some honey on top.

2. 想食辣味，可以在煮調味汁時加入辣椒碎就可以了。
If you love spicy flavour, just add some chopped chilli while cooking the sauce

3. 可以做原味，但一樣先用牛油煮兩邊及塗上蜜糖。
You can also make original flavour, but still have to cook with butter and glaze some honey on the top.