雖然用到西芹，不過這道可是貨真價實的中菜喔！新鮮的帶子（干貝），其實不需要太繁複的烹調，就可以很美味。搭配西芹以及蘿蔔等，不但配色好看，營養也滿百，是大人小孩都愛吃的料理。
🌐 Read in English
[EN] Although celery is used here, this is an authentic Chinese dish! Fresh scallops don't require complicated cooking to taste amazing. Paired with celery and carrots, it's not only colorful but also packed with nutrients—a dish that both adults and children will absolutely love.
食材準備清單 (約4人份)
- 產銷履歷大干貝：9 顆
- 西芹：2 根
- 胡蘿蔔片：6 片
- 薑絲：少許
- 蒜仁：3~4 顆
- 辣椒片 (裝飾用)：少許
- 香油：少許
- 烹大師 (干貝口味)：2 小匙
🌐 Read in English
[EN] Ingredients (Serves 4):
- Large Scallops: 9 pcs
- Celery: 2 stalks
- Carrot: 6 slices
- Shredded Ginger: A little
- Garlic Cloves: 3-4 pcs
- Chili Slices (for garnish): A little
- Sesame Oil: A splash
- Hondashi (Scallop Flavor): 2 tsp
料理步驟圖解
Step 1 & Step 2：解凍與汆燙
1. 冷凍干貝要使用前，記得放到冷藏慢慢解凍，比較不會出水。
2. 西芹切段，連同胡蘿蔔片先過水汆燙 20 秒，瀝乾備用。
Step 3 & Step 4：干貝過油
3. 接著將干貝先過油，過油時間不用太長，差不多在 15 秒左右。記得干貝過油時油溫一定要高，不然干貝會出水，出水就會油爆。
4. 過好油的干貝，瀝乾油備用。
Step 5 & Step 6：爆香與拌炒
5. 鍋內留一大匙油，蒜仁拍碎，跟薑絲一起爆香。
6. 接著將剛剛處理過的所有食材，通通下鍋拌炒。
Step 7 & Step 8：調味與盛盤
7. 最後加入半碗水，燒開後加入烹大師拌勻，稍微收汁即可。如果喜歡，在這個步驟也可以勾點薄芡，賣相會更佳，起鍋前淋上香油。
8. 盛盤後再撒上辣椒片作點綴，一道好吃、請客也體面的西芹炒帶子就完成囉～
🌐 Read in English
[EN] Instructions:
1. Thaw frozen scallops slowly in the refrigerator to prevent them from releasing too much water.
2. Cut celery into sections. Blanch them with carrot slices in boiling water for 20 seconds, then drain.
3. Briefly deep-fry the scallops for about 15 seconds. Ensure the oil temperature is high; otherwise, the scallops will release water and cause the oil to splatter.
4. Drain the scallops and set aside.
5. Leave 1 tablespoon of oil in the wok. Crush the garlic cloves and stir-fry with shredded ginger until fragrant.
6. Add all the pre-cooked ingredients into the wok and toss well.
7. Add half a bowl of water. Once it boils, stir in the Hondashi seasoning and let the sauce reduce slightly. You can add a little starch slurry to thicken the sauce for a better glossy look. Drizzle with sesame oil right before turning off the heat.
8. Plate the dish and garnish with chili slices. A delicious and presentable Celery Stir-fried Scallops is ready to serve!
料理小秘訣 (Tips)
Q：為什麼干貝要先過油？西芹要先過水？
A： 因為我們家中爐具的火力跟飯店的快速爐差太多，所以必須先把食材處理到稍微有熟度，再來快速拌炒料理，不僅口感更好，也比較方便唷～
🌐 Read in English
[EN] Cooking Tips:
Q: Why do we need to deep-fry the scallops and blanch the celery first?
A: Because home stoves have much lower heat compared to commercial woks in restaurants. Pre-cooking the ingredients slightly ensures they cook evenly and quickly during the final stir-fry step, resulting in a much better texture!
本文照片由 SONY A7R II 拍攝
食譜分享純屬個人心得！
作者：電冰箱 / Simon
🍽️ 食譜與料理資訊
主廚： 電冰箱 (Simon)
菜色名稱： 西芹炒帶子
料理時間： 約 15 分鐘 (不含備料解凍)
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