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標題: [西式食譜] 蟹肉周打湯 [打印本頁]

作者: ykngan 時間: 2008-2-28 10:02 AM 標題: 蟹肉周打湯

材料 Ingredients 5.39.217.76: {% y9 X% b% r
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蟹肉 200克
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意大利煙肉 100克tvb now,tvbnow,bttvb2 {& O/ }# k1 ]+ R, [

大薯仔（去皮及切粒） 2隻

洋葱（切粒） 1隻  ?0 W3 F" N  r  t/ f# O5 n

粟米 2隻; ]5 M& ?, L6 P- w; s
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蒜頭 2粒

香葉 3片TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。% }5 y& }$ ~9 h# A8 T5 ^
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麵粉 3湯匙5.39.217.76& U0 L% L( ?$ {) F

白酒 100毫升, I( D4 b; J- ^) F: S
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清水 1.5公升TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。/ H; A) s4 T9 J0 c0 j; P

魚湯精 1粒
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淡忌廉 100毫升tvb now,tvbnow,bttvb+ V3 o3 Z# E% P7 N
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意大利番荽（切碎） 2湯匙
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crab meat 200g
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pancetta（Italian smoked bacon） 100gtvb now,tvbnow,bttvb: s* W9 R: _% u9 y8 h* G- O- D

potato（peeled and chopped） 2pcs

onion（chopped） 1pc

fresh corn 2pcs

garlic 2cloves" z  B/ ]' B% W& X0 k

bay leaves 3pcs# _" c- i) r% b0 ^
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flour 3tbsps5.39.217.769 T  s; z- @6 t" ]9 u# B! ^
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white wine 100ml
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water 1.5litre

fish bouillon 1cube

cream 100mltvb now,tvbnow,bttvb& e  x- G# ]& N; k9 X# ?

Italian parsley（chopped） 2tbsps/ X, {) s+ Q! ~* v3 ]

做法 Method ' r  k' ?' j8 X7 K2 P7 {
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1. 煙肉切碎後用慢火炒至金黃香脆，取出並吸走多餘油份；待用。公仔箱論壇0 H) m3 X1 R2 {. N" W
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Chop the pancetta finely and saute over low heat until brown and crispy. Remove and reserve for further use." y  H, Q8 _. j9 ~. y" G

2. 餘下煙肉油燒熱，加入蒜頭及洋葱炒香，拌入粟米粒及麵粉，再炒2分鐘。倒入白酒，用中大火煮至差不多乾透。tvb now,tvbnow,bttvb% A& K7 J& p1 O! v$ c" h7 q9 T

In the same pot, heat the remaining oil from the pancetta with the garlic and onion until fragrant. Add the corn kernels and flour, saute for a further 2 minutes. Then add the white wine and cook over medium-high heat until almost dried.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。! q: @1 r7 [+ A6 X; B

3. 加入清水、魚湯精及香葉，煮滾後轉慢火，冚蓋煮15分鐘。

Add the water, fish bouillon and bay leaves. Bring to a boil and then reduce to low heat. Cover and simmer for 15 minutes.
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4. 15分鐘後加入薯仔粒及蟹肉，再煮30分鐘至所有材料熟透。

After 15 minutes, add the potato cubes and crab meat, continue cooking for another 30 minutes until all ingredients are soft.
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5. 進食前再將湯煮滾，收火後拌入忌廉，用慢火煮熱後調味。撒上煙肉粒及番荽碎後便可趁熱品嚐。5.39.217.76$ z; A9 ]0 n0 N8 y

Just before serving, bring the soup back to a boil and reduce to low heat. Add the cream and heat gently until hot. Adjust the seasoning. Sprinkle with chopped Italian parsley and the reserved pancetta. Serve hot immediately.

作者: caroltam 時間: 2008-2-28 10:08 AM

sound tasty!!
我只会作罐头的.....

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