很久沒煮過烏冬！放工煮烏冬真的快靚正😎一鍋到底，比煮意粉更方便，不用另外煮熟✨直接放急凍烏冬入湯汁，2分鐘就煮熟食得😙
做法好簡單！先將煙肉煎脆，再用煙肉䆁出的油份煎大蝦，蝦肉吸收了煙肉香味❤️🔥之後用牛油炒香蘑菇，再加北海道牛奶煮到出味！最後放烏冬煮到湯汁濃稠就完成🥰我額外加入菠菜苗，營養均衡又健康！再放上日本生食用蛋黃，混合湯汁食超正🥹
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🦐特濃蘑菇煙肉大蝦忌廉烏冬 📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
急凍烏冬 2-3片
煙肉粒 80g
大蝦 10隻
小啡菇 250g切片
菠菜苗 100g
牛油 1湯匙
鮮奶 800ml
生粉水 2茶匙生粉+50ml水
鹽、黑胡椒碎
日本生食用雞蛋 1隻 (可省略)
🔹做法🔹
- 冷鍋下煙肉粒，中火煎至脆身油份䆁出，盛起備用
- 同一個鍋放大蝦，煎至兩邊焦香後盛起
- 同一個鍋下牛油煮溶，加入蘑菇中火炒香變軟；先盛起一部份用作擺盤
- 倒入鮮奶，小火煮沸後合蓋煮10分鐘，放入急凍烏冬煮至散開，加入菠菜苗和生粉水，小火煮至理想濃稠度
- 灑上鹽和黑胡椒碎調味，鋪上大蝦、小啡菇和煙肉粒，放上生蛋黃即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Frozen udon 2-3 px
Pancetta 80g
Prawns 10 pieces
Mushrooms 250g
Baby spinach 100g
Butter 1 sp
Milk 800ml
Potato starch water 2 tsp potato starch + 50ml water
Salt, black pepper
Raw Japanese egg 1 px (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Fry pancetta in a cold pan until crispy. Set aside.
- In the same pan, cook the prawns until both sides are lightly browned and fragrant. Set aside.
- Melt butter in the same pan, add sliced mushrooms and sauté until fragrant over medium heat. Set aside a portion for plating.
- Pour in milk and bring to a boil over low heat. Cover and simmer for 10 mins. Add frozen udon. Stir in potato starch water and simmer until desired thickness is achieved.
- Add baby spinach, season with salt and black pepper. Top with prawns, sliced mushrooms, and pancetta. Garnish with raw egg yolk and serve.
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