餐廳級意粉！屋企都輕鬆做到😍只需準備好少材料，唔使20分鐘就煮好食得！加埋檸檬汁好開胃🥹
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🖤蒜香八爪魚墨汁意粉📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
墨汁/任何意粉 180g
熟八爪魚腳 1-2隻
蒜頭 8瓣切片
車厘茄 15粒
盒裝番茄 500g
蕃茜 1棵 （可省略)
檸檬 1/4個
鹽、黑胡椒碎
🔹做法🔹
- 八爪魚腳解凍，下鹽、黑胡椒碎醃15分鐘
- 大鍋加水和1湯匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- 下橄欖油開鍋，加入蒜片和蕃茜莖；小火煎至蒜片金黃；加入八爪魚腳煎至兩邊焦香，盛起
- 加入車厘茄炒軟，下盒裝番茄壓蓉；加入意粉炒勻，放上八爪魚腳；灑上蕃茜碎和檸檬汁，下鹽、黑胡椒碎調味即成
https://www.facebook.com/share/r/1AyqbMECGz/?mibextid=wwXIfr
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Squid ink or any pasta: 180g
Cooked octopus tentacles: 1–2
Garlic: 8 cloves, sliced
Cherry tomatoes: 15
Boxed tomatoes: 500g
Parsley: 1 sprig (optional)
Lemon: ¼
Salt and cracked black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw the octopus tentacles, season with salt and cracked black pepper, and marinate for 15 mins.
- Bring a large pot of water with 1 tbsp salt to the boil. Add pasta and cook 2 mins less than the package instructions. Drain and set aside.
- Heat olive oil in a pan. Add garlic slices and parsley stems; sauté gently over low heat until golden. Add octopus tentacles and sear until both sides are browned. Remove and set aside.
- Add cherry tomatoes and soften. Add boxed tomatoes and mash slightly. Toss in pasta and mix well. Top with octopus tentacles, sprinkle with chopped parsley and lemon juice, then season with salt and cracked black pepper.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉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 )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟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
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_西式意粉