八重山群島
Salt Recipe
牛油海鹽炒海鮮
Pan Fried Seafood with Salt and Butter
材料 | Ingredients：
蝦 12隻
帶子 12個
魷魚 120g
沖繩鹽 一撮+1茶匙
酒 1湯匙+1湯匙
椰菜 300g
紅蘿蔔 1/4條
芽菜 200g
鴻喜菇 100g
蒜蓉 1/2茶匙
雞粉 1茶匙
牛油 20g
油 1湯匙
胡椒 適量
12 shrimps
12 scallops
120g squid
1 pinch + 1 teaspoon salt
1 tablespoon + 1 tablespoon cooking sake
300g cabbage
1/4 carrot
200g bean sprouts
100g shimeji mushrooms
1/2 teaspoon grated garlic
1 teaspoon chicken stock powder
20g butter
1 tablespoon oil
Pepper (appropriate amount)
步驟 | Steps：
將蝦、帶子和魷魚倒入碗中，然後加入一撮鹽和酒揉搓備用。
椰菜和紅蘿蔔切成易入口的大小。除去芽菜的根部，用手分開鴻喜菇。
在鑊中倒入1/2湯匙的油，油温後倒入①的海鮮炒熟，然後取出備用。
在鑊中倒入餘下的1/2湯匙的油，油温後倒入蔬菜類的食材炒，然後蓋上鑊蓋蒸約3分鐘。蔬菜類熟透後，倒入③的海鮮，在加入蒜蓉、雞粉和1湯匙的酒炒勻。上碟時再加上1茶匙的鹽和牛油調味。另外可按個人喜好加上胡椒調味。
Place the shrimps, scallops, and squid in a bowl, and rub the salt and sake onto them.
Cut the cabbage and carrot into easy-to-eat size pieces. Remove roots from the bean sprouts and break up the shimeji mushrooms by hand.
Heat 1/2 tablespoon of oil in a frying pan, add ① and cook through, then remove them out of the pan.
Heat the remaining 1/2 tablespoon of oil in the frying pan, fry the vegetables, cover with the lid askew, and steam for 3 minutes. When the vegetables are cooked, put ③ back into the pan, add the grated garlic, 1 tablespoon cooking sake, and chicken stock powder, and stir-fry. Finish off by seasoning with the salt and butter. Sprinkle with pepper if desired.
沖繩海鹽含有豐富的礦物質，因此其特徵是鹽分比例相對較低。和岩鹽、食用鹽相比，用沖繩海水製成的海鹽含有豐富的鈣和鉀等各種礦物質。鈣能夠有效預防骨質疏鬆症等，安定焦躁情緒，鉀可以幫助人體排除多餘的鹽分。 有些海鹽的礦物質種類之高，甚至可以列入健力氏世界紀錄。