馬莎龍蝦湯又缺試！見貨架有大量南瓜湯又試吓🙂↕️❤️🔥我覺得有驚喜！南瓜味好濃又有香草味😍
今次用來煮焗飯，本身罐湯已經好杰而且有cream，所以加奶煮滾之後個texture已經剛剛好😎好方便！味道像白汁飯+葡汁飯混合版！加入芝士焗超正🥹btw 馬莎雜錦海鮮有驚喜！一包有齊帶子、青口、魷魚和大蝦❤️🔥
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💛芝士南瓜忌廉焗海鮮飯📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
白飯 2碗
南瓜湯 350ml
蝦/青口/蟹柳/雞肉 (隨意配搭)
無鹽牛油 10g
蒜頭 6瓣磨蓉
鮮奶 150ml
鹽、黑胡椒碎
芝士碎 3湯匙
蕃茜 1棵 (可省略)
🔹做法🔹
- 下牛油開鍋，加入蒜蓉炒香；倒入鮮奶和南瓜湯煮沸，放入海鮮/肉類煮熟，下鹽、黑胡椒調味；如湯汁不夠濃稠可加生粉水
- 湯汁淋上白飯，灑上芝士碎，190度焗約10分鐘即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Cooked white rice: 2 bowls
Pumpkin soup: 350ml
Shrimp/mussels/crab sticks/chicken (optional combination)
Unsalted butter: 10g
Garlic: 6 cloves (minced)
Milk: 150ml
Salt, crushed black pepper
Grated cheese: 3 tbsp
Parsley: 1 stalk (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Heat butter in a pan, add minced garlic and sauté until fragrant; pour in fresh milk and pumpkin soup, bring to a boil, add seafood/meat and cook until done, season with salt and crushed black pepper; if the sauce is not thick enough, add cornstarch water.
- Pour the sauce over the cooked white rice, sprinkle with grated cheese, and bake at 190°C for about 10 mins until ready.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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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
IG👩🏻🍳 https://instagram.com/kiuu922