因為要盡快消滅 thickened cream, 近日都在研究各類食譜. 甜品我不會做, 又沒有打蛋器什麼的, 想來想去, 只好做白汁意粉. 白汁和煙肉是好朋友, 但係色水不及三文魚 sharp. 100g 的三文魚也真的太少, 最後加入火腿溝貨.
材料 (三人份):
洋蔥 / 蔥頭, 三文魚, 火腿, 磨菇, thickened cream 8 湯匙, 雞湯, 麵粉 2 湯匙, 意粉
做法:
1. 意粉出水, 先煮 5 分鐘後焗 5 分鐘.
2. 爆香洋蔥, 依次下三文魚, 磨菇. (大少奶教做白汁用煙薰食物起鑊會香好多)
1. 意粉出水, 先煮 5 分鐘後焗 5 分鐘.
2. 爆香洋蔥, 依次下三文魚, 磨菇. (大少奶教做白汁用煙薰食物起鑊會香好多)
3. 轉細火, 加入麵粉, 快手搞勻至不見粉粒.
4. 下火腿和雞湯, 可按喜好決定雞湯份量.
5. 熄火, 加入撕碎了的三文魚.
6. 把白汁淋在意粉面, 下黑胡椒和 parsley flakes, 完成.
4. 下火腿和雞湯, 可按喜好決定雞湯份量.
5. 熄火, 加入撕碎了的三文魚.
6. 把白汁淋在意粉面, 下黑胡椒和 parsley flakes, 完成.
不好洋食的爸爸話好好味, 但他今天做了件十惡不赦的事, 講咩都冇用.
8 comments:
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