有冇諗過呢碟意粉落咗咁多帶子，成本都係$32 for 2人🫨仲要易整又超好食🥹加埋檸檬汁好開胃！重點係買到呢包急凍帶子仔！早排見特價$17❤️🔥落唒成盒煮意粉都唔心痛！
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💛蒜香檸檬帶子意粉📝食譜
烹調時間⏱15分鐘
🔸材料🔸(2人份)
意粉 180g
帶子仔 1盒約25-30粒
蒜頭 8瓣切片
蕃茜 1棵 （可省略)
煮意粉水 100ml
牛油 1湯匙 (可省略)
檸檬 1/4個
鹽、黑胡椒碎
🔹做法🔹
- 帶子仔用鹽、黑胡椒碎醃10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；加入帶子仔炒至於半熟
- 加入意粉和煮意粉水，中火炒勻至乳化，加入牛油；灑上蕃茜碎和檸檬汁，下鹽、黑胡椒碎調味即成；可額外淋上一圈初榨橄欖油
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Spaghetti 180g
Scallops 1 box (about 25-30 pieces)
Garlic 8 cloves, sliced
Parsley 1 sprig
Pasta cooking water 100ml
Butter 1 tbsp (optional)
Lemon 1/4 piece
Salt, ground black pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate scallop with salt and pepper for 10 mins.
- Boil salted water in a large pot. Cook spaghetti 2 mins shorter than package instructions, then drain.
- Heat olive oil, sauté garlic slices and parsley stems over low heat until golden. Add scallops and sear until half-done.
- Toss in spaghetti and pasta water over medium heat until emulsified. Add butter if preferred. Finish with parsley, lemon juice, salt and black pepper. Can add extra virgin olive oil.
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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
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👩🏻🍳 #istidiningtable
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