识煮食谱|星级大厨三姐教煮美味罐头料理 BB茄咸牛肉酱通粉
2022-08-09 00:00
罐头咸牛肉香浓惹味,可配搭不同食材炮制滋味菜式。周日(8月14日)随《星岛日报》附送的食谱书《三姐 创意罐头料理 2》,由星级大厨三姐主理,她教大家用罐头咸牛肉烹调菜式,今日率先睇三姐示范「BB茄咸牛肉酱通粉」,味道酸香,大人和小朋友都会喜欢。
BB茄咸牛肉酱通粉
Penne Pasta in Cherry Tomatoes and Corned Beef Sauce
将罐头牛肉代替新鲜免治牛肉,炮制成番茄酱通粉,具丰富咸鲜味。
分量:4人份 需时:35分钟
材料:
BB茄 半磅
咸牛肉 1罐
乾通粉 1碗
金不换 少许
芝士碎 适量
Ingredients:
Cherry tomatoes 1/2 lb
Corned beef 1 can
Dried penne pasta 1 bowl
Thai Basil a little
Shredded cheese enough
调味料:
生抽 少许
盐 半茶匙
砂糖 1茶匙
胡椒 适量
白醋 适量
Seasoning:
Soy sauce a little
Salt 1/2 tsp
Sugar 1 tsp
Pepper powder a little
Vinegar a little
做法:
1. 煲滚水加通粉,加少许盐和油焗20分钟,盛起备用。
Bring a pot of water to a boil, add dried penne pasta with a little salt and oil, cover the pot and let sit for 20 minutes, drain for later use.
2. 滚水淋在咸牛肉罐头上,略浸消毒罐头表面。
Soak the corned beef with its container in hot water soak for a while for sterilization.
3. 起油镬,BB茄炒至软身,加白醋略煮,下盐糖和酱油调味。
Heat oil in a wok, fry the cherry tomatoes until soft, then add vinegar and fry for a while, season with salt, sugar and soy sauce.
4. 取出咸牛肉压碎。另起油镬煎香咸牛肉碎,逼出油分。
Take out the corned beef and smash it. Heat oil in another wok, fry the corned beef until fragrant and oil releases.
5. 加番茄蓉、胡椒粉及芝士碎炒匀,留起一半,加通粉略煮。
Add tomato puree, pepper powder and shredded cheese, mix well as sauce. Reserve half of the sauce, cook the pasta with the remaining sauce in the wok.
6. 加入切碎金不换拌匀,上碟。将另一半酱汁回镬,加少许水煮滚,淋在通粉面即成。
Mix the pasta with chopped Thai basil and dish up. Reheat the reserved sauce with a little water, pour it over the pasta.
小贴士:金不换能为菜式提香。
Tips:Thai Basil can enhance the flavor of the dish.
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