15 mins easy pasta❤️🔥又係呢隻好掛汁嘅粗捲意粉！好鍾意佢口感彈牙，好似健康版公仔麵🤣
做法好簡單！注意三文魚煮得過熟，肉質會變韌！呢排好鍾意用刺身食用三文魚，煎到半熟，外面焦脆入面嫩滑🥹加埋生蛋黃味道更加香呀！
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🧡三文魚忌廉蘑菇粗捲意粉📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2人份)
意粉 180g
無鹽牛油 20g
三文魚 200g切粒
小啡菇 250g切片
蒜頭 6瓣蘑蓉
煮意粉水 100ml
淡忌廉 150ml
檸檬汁 1茶匙
生食用雞蛋黃 1隻
🔹做法🔹
- 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
- 三文魚用廚房紙印乾水份；大鍋下牛油煮溶，加入三文魚粒煎至表面焦香，盛起備用
- 同一個鍋加入蒜蓉炒香，加入小啡菇炒香；倒入煮意粉水煮沸，加入意粉
- 倒入淡忌廉煮至湯汁濃稠；下鹽和黑胡椒碎調味；熄火加入生蛋黃快速炒勻，加入檸檬汁後立即上碟，鋪上三文魚和蘑菇即成；可加入額外的生蛋黃食用
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Pasta 180g
Unsalted butter 20g
Salmon 200g, diced
Button mushrooms 250g, sliced
Garlic 6 cloves, minced
Pasta water 100ml
Whipping cream 150ml
Lemon juice 1 tsp
Raw egg yolk 1 piece
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil water with 1 tsp salt in a large pot. Add pasta and cook 2 mins less than package instructions. Drain and set aside.
- Pat salmon dry, melt butter in the same pot, and cook salmon until golden. Remove and set aside.
- In the same pot, sauté garlic until fragrant, then add mushrooms and cook until aromatic. Add pasta water and bring to a boil, then stir in the pasta.
- Mix in whipping cream and cook until thickened. Season with salt and pepper. Off heat, stir in egg yolk and lemon juice. Serve topped with salmon and mushrooms, with extra egg yolk if desired.
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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://shorturl.at/YyJ3x) 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✨
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