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Recipe White Miso Hotpot 噌鮮火鍋

食材:龍宮大厨活力鯛 60g,菇早味冬菇 50g,魚白蝦60g,番茄30g,蛤蜊60g,高麗菜100g,烏冬面或龍口台灣油麵200g,青江菜60g

調味料: 穀盛有機白味噌8大匙,穀盛醇米霖2大匙,開水1200ml

沾醬:

蒜泥10g,薑泥10g,蔥花10g,菇王有機黑豆醬油2勺,菇王香菇素蠔油1勺,八角純净上等蔴油少許,喜歡吃辣可放點菇王純天然香椿辣椒醬,將以上混合攪拌均勻

 

做法:

1.將所有食材洗淨瀝乾,高麗菜切片、番茄切塊後,先將高麗菜放入砂鍋墊底,再依序將所有食材整齊放入鍋內;

2.將調味料混合拌勻溶解後,放入砂鍋中與食材一起煮滾至食材熟透即可;

3.煮好的食材與沾醬配合,超美味。