Salt Recipe

牛油海鹽炒海鮮

Pan Fried Seafood with Salt and Butter

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)

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。