最近工作好忙好攰🥲但反而更有動力煮飯,每日就是想快點完成工作準時放工,期待回家煮喜歡的菜式❤️🔥煮食對我而言是好好的減壓活動,放下工作專心處理烹飪每一個步驟,跟家人Mochi享用美食🥰
這個意粉集合了我喜歡的食物🤣有煎帶子和厚切日本煙肉🇯🇵這款煙肉我好喜歡,好食過片裝薄煙肉好多!先將煙肉煎脆,再用䆁出的油份炒蘑菇吸收香味🤤配上北海道鮮奶煮醬汁好香!最後加入菠菜,有海鮮有肉有蔬菜營養均衡🫶🏻
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🌟蒜香煙肉帶子忌廉意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸
意大利麵 220g
蒜頭 5瓣切片
牛油 半茶匙
帶子 6粒
煙肉 160g切片
小啡菇 200g切片
菠菜苗 80g
白酒 30ml
鮮奶 150ml
淡忌廉 50ml
鹽、黑胡椒碎
蕃茜/ 芝士粉 2湯匙 (可省略)

🔹做法🔹
- ▪️煎帶子▪️帶子解凍,用廚房紙吸乾水份(要吸幾次確保乾爽)灑上鹽、黑胡椒碎,靜置5分鐘;帶子會出水,再次吸乾水份
- 下油開鍋,中火燒熱至冒煙,放入帶子,中火煎1分30秒,留意帶子底部外圍顏色,轉至啡色後翻面
- 另一面中火煎1分鐘後,加入半茶匙牛油,帶子兩邊沾上牛油即可盛起
- ▪️煮意粉▪️大鍋加水和1茶匙鹽煮沸,放入意粉,跟包裝建議煮的時間少2分鐘煮熟,瀝乾水備用
- 冷鍋下煙肉片,小火煎至脆身䆁出豬油,盛起備用
- 加入小啡菇中火煎香,放入蒜片拌炒;倒入白酒溶化鍋底啡色焦香物
- 加入鮮奶煮沸,放入意粉和菠菜苗炒勻,倒入忌廉,加入芝士粉煮至醬汁濃稠;下鹽、黑胡椒碎調味,鋪上帶子和煙肉片,灑上蕃茜碎即成


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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
220g spaghetti
5 cloves of garlic, sliced
½ teaspoon butter
6 scallops
160g bacon, sliced
200g mushrooms, sliced
80g baby spinach
30ml white wine
150ml milk
50ml cooking cream
Salt, black pepper
Parsley/cheese powder (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Pat dry scallops and season with salt and black pepper. Cook in oiled pan for 1m 30s each side. Add butter and cook until brown.
- Boil salted water, cook pasta for 2 mins less than instructed. Drain and set aside.
- Fry bacon until crispy. Set aside.
- In the same pan, sauté mushrooms and garlic until fragrant.
- Pour in white wine to deglaze the pan.
- Add milk until boiled, add spaghetti and spinach and mix well. Add cooking cream and cheese powder (optional). Season with salt and black pepper.
- Top pasta with scallops and bacon. Garnish with parsley.
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com