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龍蝦蟶子煲 – Lobster and Razor Clams Pot


材料
600克 波士頓龍蝦
60克 蟶子
50克 佩諾茴香酒
150毫升 龍蝦濃湯

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調味料
配料:
20克 洋蔥粒
20克 大蒜粒
20克 西芹粒
20克 茴香粒
20克 薯仔粒
5克 蒜頭

做法
1.將配料炒至金黃, 加入已洗淨的蟶子炒勻,再注入佩諾茴香酒,並燃起火,讓酒精蒸發
2.將已處理好的龍蝦斬開放入煲中,再加入龍蝦濃湯拌勻,蓋上,放入已預熱的焗爐中,以180度焗約7分鐘便可

Ingredient
600 g Boston lobster
60 g razor clams
50 g pernod
150 ml lobster bisque

Seasoning
Other Ingredients
20 g diced onion
20 g diced leek
20 g diced celery
10 g diced fennel
20 g diced potato
5 g garlic

Cooking Method
1.Sautee the other ingredients until golden brown. Then, add in rinsed razor clams. Pour in pernod and cook until the wine evaporated.
2.Place the lobster bisque into a bowl. Then, place a pre-heat oven and bake at 180 degrees for 7 minutes. Ready to serve.

Mga Sangkap
600 gramo Boston lobster
60 gramo razor clams
50 gramo pernod
150 ml lobster bisque

Panimpla
Panimpla
20 gramo ginayat na sibuyas
20 gramo ginayat na leek
20 gramo ginayat na celery
20 gramo ginayat na fennel
20 gramo ginayat na patatas
5 gramo bawang

Paraan ng pagluluto
1.Igisa ang mga panimpla hanggang pumula. Pagkatapos, isunod ang nahugasan na rezor clams. Ibuhos ang pernod at lutuin hanggang ang alak matuyo. .
2.Ilagay ang lobster bisque sa mangkok takpan. Pagkatapos, ipasok sa napainit na oven at ihurno sa 180 degrees ng 7 minutos. At ihain.

Bahan
600 gr Lobster Boston
60 gr remih razor
50 gr arak pernod
150 ml lobster bisque

Bumbu-Bumbu
Hiasan:
20 gr bawang bombai cincang
20 gr perei cincang
20 gr seledri cincang
10 gr fennel cincang
20 gr kentang potong kotak
5 gr bawang putih

Cara Memasak
1.Tumis bahan hiasan (a) hingga coklat keemasan. Kemuidan, masukkan remih razor yang telah dicuci. Tuang pernod dan masak hingga arak beruap.
2.Letakkan lobster dan lobster bisque kedalam mangkok dan tutup dengan puff pastry. Kemuidan, letakkan kedalam overn panas dan panggang dangan suhu 180o selama 7 menit. Siap untuk disajikan.

本文链接:龍蝦蟶子煲 - Lobster and Razor Clams Pot

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