𝙎𝙦𝙪𝙞𝙙 𝙄𝙣𝙠 𝙎𝙥𝙖𝙜𝙝𝙚𝙩𝙩𝙞 𝙬𝙞𝙩𝙝 𝙋𝙖𝙣 𝙎𝙚𝙖𝙧𝙚𝙙 𝙎𝙘𝙖𝙡𝙡𝙤𝙥𝙨 – 𝙀𝙣𝙜 𝙧𝙚𝙘𝙞𝙥𝙚 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙🌟
自家製偽fine dining😗平時去餐廳好少吃墨汁意粉，怕弄到整個嘴變黑🤣其實自己煮好方便好簡單，買包現成墨汁炒均就OK，完全零技巧🤓✨非廣告呢包墨汁入面有蘋果汁和魚露成份，中和墨汁腥味，好好味🖤因為蕃茜葉跟墨汁顏色不合襯，我另外自製蕃茜油，加上金箔、三文魚籽和食用花，擺盤特別漂亮呀🥹
要煎到金黃香脆帶子好簡單，最緊要吸乾水份💖每個爐頭溫度/ 平底鑊傳熱速度不同，所以煎的時間只供參考🫶🏻大家煎的時候不要不斷翻面，觀察帶子底部外圍變啡才翻！練多幾次就可以煎到完美帶子啦😝
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🦑墨汁意粉伴牛油香煎日本帶子📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
意粉 190g
墨魚汁 1包66g
帶子 8粒
三文魚籽（可省略）
新鮮蕃茜(Parsley) 4棵
牛油 1茶匙
鹽、黑胡椒碎 適量
🔹做法🔹
1. ▪️煎帶子▪️帶子解凍，用廚房紙吸乾水份（要吸幾次確保乾爽）
2. 灑上鹽、黑胡椒碎，靜置5分鐘；帶子會出水，再次吸乾水份
3. 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
4. 另一面中火煎1分鐘後，加入牛油，帶子兩邊沾上牛油即可盛起
5. ▪️製作蕃茜油▪️ 蕃茜葉用鹽水煮15秒，盛起後浸冰水，印乾水份；加入橄欖油用攪碎，過篩
6. ▪️煮意粉▪️大鍋加水煮沸（每1L水加10g鹽）放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
7. 下油開鍋，下蕃茜莖炒香；加入墨魚汁拌炒加熱，放入意粉炒勻，上碟；鋪上煎帶子和三文魚籽，淋上蕃茜油即成
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🦑Squid Ink Spaghetti with Pan Seared Scallops
🔸Ingredients🔸(2 servings)
Spaghetti 190g
Squid ink 1 pack 66g
Scallops 8 px
Salmon roe (optional)
Parsley 4 px
Butter 1 tsp
Salt, black pepper
🔹Instructions🔹
1. ▪️Scallops ▪️Use kitchen paper to dry the scallops
2. Sprinkle with salt and black pepper, and let it rest for 5 minutes; absorb the water again with kitchen paper
3. Heat the olive oil in a pan with medium heat until hot, sear the scallops for 90 seconds, when the bottom of the scallops turns brown, flip over
4. Sear the other side on medium heat for 1 minute, add butter until melt and set aside
5. ▪️Parsley oil ▪️ Boil the parsley leaves in salt water for 15 seconds, soak in ice water immediately and pat dry; add olive oil and blend, sieve them and set aside
6. ▪️Spaghetti ▪️Add water to boil in a large pot (add 10g of salt per 1L of water), put in spaghetti, cook for 2 minutes less than the package suggested them, drain the water
7. Heat the parsley stalks with olive oil, add squid ink and stir, add spaghetti and mix well, serve immediately
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