健康版公仔麵！其實是粗捲意粉，呃得下人架🤣口感好正又吸汁🌟
要煮到像茶餐廳濃稠的番茄湯底，做法不外乎加大量番茄攪碎加糖，或者加好多生粉水🙈這個食譜是簡化版！用罐裝蕃茄，方便又夠濃味🙂↕️
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❤️🔥特濃番茄滑蛋牛肉粗捲意粉📝食譜
烹調時間⏱30分鐘
🔸材料🔸 (2人份)
意粉 180g
肥牛片 300g
雞蛋 3隻拌勻
番茄 2個切粒 (可省略)
蒜頭 4粒切碎
茄膏 1湯匙
罐裝番茄 1罐400g壓蓉
水 200ml
雞湯 150ml
生抽 1茶匙
砂糖 約2茶匙
芫茜/蔥
🔹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3分鐘煮熟，瀝乾水備用
- 下油開鍋，中火倒入蛋漿，向內推至底部凝固，切件盛起備用
- 同一個鍋下肥牛片煎至半熟，盛起；加入蒜粒和茄膏，下番茄粒炒至軟淋出汁
- 倒入罐裝番茄、雞湯和水，煮沸後合蓋小火煮10分鐘；下鹽和砂糖調味
- 放入意粉中火煮1-2分鐘至湯底濃稠；加入肥牛片，熄火放上炒蛋和蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Pasta 180g
Beef slices 300g
Eggs 3, beaten
Tomatoes 2, diced (optional)
Garlic 4 cloves, minced
Tomato paste 1 tbsp
Canned tomatoes 1 can (400g), crushed
Water 200ml
Chicken broth 150ml
Soy sauce 1 t/0
Sugar ~2 tsp
Cilantro/ scallions
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil water with 1 tbsp salt. Cook pasta for 3 mins less than package instructions, then drain.
- In the same pot, heat oil, scramble beaten eggs, then cut into pieces.
- Fry beef slices until half-cooked, then remove. Sauté garlic and tomato paste, adding diced tomatoes until soft.
- Add canned tomatoes, chicken broth, and water. Bring to a boil, cover, and simmer for 10 mins. Season with salt and sugar.
- Stir in pasta, cook for 1-2 mins until thickened, add beef. Top with scrambled eggs and scallions before serving.
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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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