魚介のビール蒸し｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

Peel the garlic and chop it. Cut off the hard part of the asparagus root 1 cm, scrape off the hard part of the root and the hakama with a peeler, and cut it into a size about 3 cm wide that is easy to eat. Take the calyx of the cherry tomatoes and cut in half.

Rub the shells of the clams that have been drained with salt water, remove the dirt, and wash them off with water.

Put a pointed object on the back of the shrimp, remove the back, leave the tail, and peel the shell. Rinse with water, salt and potato starch, and rinse thoroughly with water.

鱈の切り身を食べやすい大きさに4等分ほど切り、塩胡椒を全体に振り、表面に片栗粉をまぶす。ボイルホタテ、ボイルイカを用意する。

Heat olive oil and chopped garlic on a hot plate over medium heat so as not to burn. Reduce the heat to low and add the shrimp and cod skin down and heat. When it becomes brown, turn off the heat, add clams, scallops, squid, asparagus, and cherry tomatoes, sprinkle beer, sprinkle with salt and pepper, cover and steam over medium heat for 5 to 6 minutes.

アサリが開いてきたら、ハーブをのせて完成。