Easy one pot pasta! 有時不想吃忌廉意粉太heavy，就會想起這個炒意粉🧚♀️加入鰹魚粉和日式醬油提鮮，吃多一點都不會覺得膩😝btw最後加多塊牛油會香好多🥹✨
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❤️🔥日式牛油帶子炒意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
意粉 180g
帶子 8粒
本菇 1包
蒜頭 5瓣磨蓉
煮意粉水 100ml
鰹魚粉 1茶匙
日式醬油 2茶匙
牛油 1湯匙
紫菜絲
🔹做法🔹
- 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
- 帶子解凍，用廚房紙吸乾水份(要吸幾次確保乾爽)灑上鹽、黑胡椒碎，靜置5分鐘；帶子會出水，再次吸乾水份
- 下油開鍋，中火燒熱至冒煙，放入帶子，中火煎1分30秒，留意帶子底部外圍顏色，轉至啡色後翻面；另一面中火煎1分鐘後，加入半茶匙牛油，帶子兩邊沾上牛油即可盛起
- 同一個鍋加入蒜蓉和本菇炒至軟身，下意粉拌炒；倒入煮意粉水、日式醬油和鰹魚粉，炒至醬汁濃稠，加入額外的牛油、黑胡椒碎和紫菜絲即可上桌
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Pasta: 180g
Scallops: 8 pieces
Mushrooms: 1 pack
Garlic: 5 cloves, minced
Pasta cooking water: 100ml
Bonito powder: 1 tsp
Japanese soy sauce: 2 tsp
Butter: 1 tbsp
Nori strips
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil water with 1 tbsp of salt. Add pasta and cook 2 mins less than package instructions. Drain and set aside.
- Thaw scallops, pat dry, season with salt and pepper, and let sit for 5 mins; pat dry again.
- Heat oil in the pot over medium heat until smoking. Sear scallops for 1.5 mins until browned, flip, cook for 1 more min, then add 0.5 tsp of butter to coat before removing.
- In the same pot, sauté garlic and shimeji mushrooms until soft. Add pasta, stir-fry, then mix in pasta water, soy sauce, and bonito powder until thickened. Finally, add butter, black pepper and nori strips and mix well.
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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✨
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