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奶油蘑菇濃湯
Cream of Mushroom Chowder |
材料：3~4人份 Ingredients 3~4 Servings
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食 材
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份 量 |
| 奶油蘑菇濃湯 Cream of mushroom Chowder |
70g |
| 白磨菇片 Sliced White Mushroom |
10g |
| 香菇片 Sliced Mushroom |
10g |
| 美白菇 |
5g |
| 鴻喜菇 Hon Shimeji Mushroom |
5g |
| 水Wate |
700 |
作法：
A. 先將奶油蘑菇湯放入熱水中均勻攪拌待水滾即可食用
B 將蘑菇炒香後到入奶油湯中熬煮10分鐘後,放入香料做裝飾
A. Whisk together with Cream of Mushroom Chowder and hot water until boiled
B Fried Mushroom first, than put Mushroom to the soup boiled 10 min |
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乳酪焗海鮮麵捲
Gratin Seafood Cannelloni |
材料：3~4人份 Ingredients 3~4 Servings
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食 材
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份 量
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| 卻達起士醬Cheddar Cheese Sauce |
建議比例 1:15 |
| 麵皮 Egg roll Skin |
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| 蝦仁丁 Shrimp Chopped |
10g |
| 魚肉丁 Fish Chopped |
10g |
| 小干貝 Scallop |
10g |
| 蕃茄醬 Tomato Sauce |
30g |
| 新鮮乳酪 Cheese |
10g |
作法:
A. 卻達起士醬和熱水以1:15為比例, 將兩者均勻攪拌
B. 將麵皮煮熟備用
C. 將海鮮大火炒熟,加入乳酪醬汁熬煮至濃稠後調味,將海鮮料鋪入麵皮捲成麵捲狀
D. 盤內放入乳酪醬放入麵捲,淋上蕃茄醬,灑上新鮮乳酪烤上色
A. Whisk together with hot Water and Cheddar Cheese Sauce 1:15
B. Fired Seafood than put Cheddar Sauce to cook together, steam the egg roll skin
C. Put all seafood on the egg roll Skin, make it roll
D. Put Cheddar Sauce on the roll, Tomato sauce on the roll and sprinkling Cheese on the top into the oven
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蕃茄蔬菜濃湯
Tomato Vegetables Soup
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材料：
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食 材
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份 量
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| 義式蕃茄蔬菜湯 Italian Tomato Vegetable soup |
70g |
| 洋蔥丁 Onion Chopped |
10g |
| 芹菜丁 Celery Chopped |
10g |
| 蒜苗丁 Garlic Shoots Chopped |
5g |
| 洋芋丁 Potato Chopped |
10g |
| 紅蘿蔔 Carrot Chopped |
10g |
| 青醬 Pasto Sauce |
2g |
| 新鮮乳酪粉 Butter Powder |
1g |
| 水Wate |
700㏄ |
作法：
A. 先將義式番茄蔬菜湯放入熱水中均勻攪拌待水滾即可食用
B. 將蔬菜先全部炒香
C. 將洋芋放入開水中煮熟,所有蔬菜到入蕃茄湯中熬煮10分鐘,放入青醬和乳酪粉裝飾
A. A. Whisk together with Italian Vegetable soup with hot water until boiled
B. Fried Chopped(Onion , Celery, Garlic Shoots, Potato, Carrots)
C. Put Potato to the hot water until boiled , put all vegetable to the soup than sprinkling Pasto Sauce and Butter Powder on the top
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奶油焗白菜
Backed Cream of Chinese Cabbage
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材料：3~4人份 Ingredients 3~4 Servings
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食 材
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份 量
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| 奶油蔬菜濃湯 Cream of Vegetable Chowder |
1包Pack |
| 大白菜Chinese Cabbage |
800g |
| 鮮香菇 Mushroom |
100g |
| 培根 Bacon |
80g |
| 花椰菜 Broccoli |
80g |
| 起司絲Cheese |
適量Less |
| 薑末Ginger Chopped |
1大匙Spoon |
| 巴西里末Parsley Granule |
少許Less |
| 水 Water |
350㏄ |
作法：
1. 將水煮沸，加入奶油蔬菜濃湯粉充分攪拌均勻，煮開成濃稠狀當焗烤醬備用。
2. 大白菜切片，鮮香菇、培根切條，花椰菜切小朵備用。
3. 鍋中加1大匙油小火爆香薑末、培根，放入大白菜、鮮香菇、花椰菜以大火快炒約1分鐘，均勻鋪於焗烤盤上。
4. 將焗烤醬適量淋於食材上，均勻鋪上起司絲。
5. 放入180℃烤箱烤約10~15分鐘，表面呈金黃色，灑上巴西里末即可。
Tips：大白菜屬涼性食材，可加薑末平衡涼性食材。
1. Whisk to tighter with Cream of Vegetable Chowder and water, make it thick
2. Fried with Ginger Chopped, Bacon small fire, than big fire fired with Chinese Cabbage, Mushroom, Broccoli about 1 min, put in the plate
3. Put sauce on the Ingredients to the oven 180℃ about 10~15 min and sprinkling Parsley on the top
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義式蔬菜湯餃
Italian Vegetable Tortellini |
材料：3~4人份 Ingredients 3~4 Servings
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食 材
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份 量
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| 奶油蔬菜濃湯 Cream of Vegetable Chowder |
1包Pack |
| 義式水餃 Tortellini. |
600g |
| 西洋芹末 Celery Granule |
30g |
| 冷凍馬鈴薯丁 Frozen Diced Potato |
50g |
| 小蕃茄 Tomato |
50g |
| 黑胡椒粉 Black Pepper |
少許Less |
| 水 Water |
700c.c |
作法：
1.將水煮沸，加入義式水餃煮3分鐘，水餃浮於水面上撈出備用
2.將水煮沸，加入奶油蔬菜濃湯粉充分攪拌均勻。
3.加入西洋芹末、冷凍馬鈴薯丁、小蕃茄對切煮開，再以小火煮1分鐘
4.將燙熟的義式水餃加入煮好的醬汁中，灑上黑胡椒粉即可
Tips:可至超市購買已經做好的義式水餃、手工水餃或冷凍水餃
1. Add Tortellini to the boiled water for 3 min
2. Whisk together with Cream of Vegetable and boiled water
3. Add Celery, Frozen Diced Potato and Tomato to the water for 1 min
4. Put the Tortellini to the Sauce and sprinkling Black Pepper on the top
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