有機魚翅瓜盅
2015 年 04 月 28 日發佈 CookingObsession
列印
相比之前煮的魚翅瓜羹,這個魚翅瓜盅更清甜可口,更原汁原味,更解渴。用慢火蒸不但迫出瓜本身的水分,更減少營養有高温烹煮而流失...正到呢!
TIPS
1. 要先量度蒸鍋高度才切出蓋。Measure the height of the steamer before cutting the squash lid.
2. 沒有蒸鍋可用任何煲或鑊,但水不要接觸魚翅瓜。Use any stockpot or wok to replace the steamer, the water level should be below the squash.
3. 金華火腿切粒後浸熱水10分鐘。Soak Jinjua ham cubes into hot water x 10mins before cook.
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http://ritalp.blogspot.hk/2015/04/braised-spaghetti-squash-soup.html?m=0 for more
2. 沒有蒸鍋可用任何煲或鑊,但水不要接觸魚翅瓜。Use any stockpot or wok to replace the steamer, the water level should be below the squash.
3. 金華火腿切粒後浸熱水10分鐘。Soak Jinjua ham cubes into hot water x 10mins before cook.
go to
https://m.facebook.com/shumritamyobsession?_rdr
http://ritalp.blogspot.hk/2015/04/braised-spaghetti-squash-soup.html?m=0 for more
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